Baking tips and techniques from award-winning pastry chef

Morning
This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Award-winning pastry chef, author and Milk Bar founder, Christina Tosi has become one of the most inspiring voices during this difficult time by helping lead America’s home-baking resurgence.

Christina’s live online baking club gatherings provide daily inspiration and a dose of imagination to home bakers of all skill levels. 

Cinnamon Bun Cookie

Makes about 18 cookies

1 18 oz box Classic White Cake Mix

(Classic Yellow works well, too, but I LOVE Classic White)

1 stick unsalted butter, melted

1 egg

2 teaspoons vanilla extract

1 tablespoon ground cinnamon

6 ounces (¾ of an 8 oz brick) Cream Cheese

Heat oven to 350F.

In a large bowl, stir Classic White Cake Mix with melted butter, egg and vanilla until smooth.

Divide dough evenly into two bowls.

Stir 1 tablespoon ground cinnamon into one of the two bowls.

Fill half a cookie scoop, or half a large spoon with Classic White dough, and the other half with Cinnamon-Classic White dough. Pinch and twist the dough together with your fingers to form a swirl. Flip the cookie dough ball upside down and using your thumbs, create a cavern to hide 1 tablespoon cream cheese inside each, wrapping the cookie dough edges around to seal entirely. Place dough rounds with this seal down on the cookie sheet 2-3-inches apart. Bake 10-12 minutes.

Cool slightly (they’re AWESOME warm) or completely before digging in! Store in an airtight container in the fridge for up to a week or in the freezer for up to a month.

#2

Little Motivators

1 18 oz box Brownie Mix

(I love the Dark Chocolate Fudge Brownie Mix best)

1 stick unsalted butter, melted

1 egg

1 tablespoon vanilla extract

1 tablespoon instant coffee or espresso (ground, unbrewed coffee works, too!)

1 cup pecans, chopped

1 cup walnuts, chopped

1 cup chocolate chips

Heat oven to 350F.

In a large bowl, stir brownie mix with melted butter, egg and vanilla until smooth.

Stir in coffee, nuts and chocolate chips.

On a greased baking sheet, scoop the dough into ⅓ cup domes, and place 2-3-inches apart. Bake 10-12 minutes.

Cool completely before fueling up! Store in an airtight container on the counter for up to 3 days, in the fridge for up to a week or in the freezer for up to a month.

Don't miss

More Featured

Latest News

More News