-
Dec 24, 2024 | 
latimes.com | Christina Tosi
1 Start by making the buns: In a large bowl whisk together the yeast, warm milk and warm water until the yeast is dissolved and foamy, about 1 minute. Let it sit as is for another 5 minutes to continue foaming and growing, until it’s ready to do its work. 2 Ditch the whisk and grab a sturdy spatula. Measure the flour, sugar and salt into the bowl. Toss together only the dry ingredients on top with the spatula first, before truly stirring them into the wet ingredients below.
-
Nov 12, 2024 | 
today.com | Christina Tosi
Chef notesAn excuse to bake with that maple syrup that's been in the door of your fridge forever, this cake is also a cozy fall dessert power move. This beauty kinda tastes like a pancake in all the right ways; it's an amazing starting place for a breakfast moment, something to ritz up with flavored whipped cream and fresh berries, or to just lob a knob of ice cream on top for a "Fast & Furious" movie marathon.
-
Nov 12, 2024 | 
today.com | Christina Tosi
RecipesChef notesSome recipes are classics for a reason, like these chocolate cupcakes with a cheesecake core. I can guarantee you; no one will get mad at that. The cheesecake weighs some of the cake batter down, keeping it dense and fudgy. THAT is a black-bottom cupcake, my friends. Mic drop. In an airtight container in the fridge, the cakes will keep fresh for 1 week. Swap option: You can swap the milk and vinegar for 1/4 cup buttermilk. or
-
Nov 12, 2024 | 
today.com | Christina Tosi
RecipesChef notesWhen we're having people over, I always ask my husband, whom I deem my culinary creative director (I have too many ideas, I just need him to decide and commit for me!), what to make. Without fail, he says "The Pie," which means this pie. (When I ask him what I should wear, he always says, "A jumpsuit.") Quick, timeless and always a winner is how I'd describe both.
-
Nov 12, 2024 | 
today.com | Christina Tosi
RecipesChef notesI like to think dessert has the power to make any bad day better and any good day great. These light and fluffy bars are living proof of that. There is something undeniably cheerful about a citrusy-flavored baked good covered in Creamsicle-esque glaze. The tart brightness almost forces your face into a smile! A few grated carrots give these slices of UV some texture and a little boost of vitamins, to make them even more of a powerhouse.
-
Nov 3, 2024 | 
penguinrandomhouselibrary.com | Kate McManus |Jayne Ann Krentz |Ada Calhoun |Christina Tosi
A Novel “This powerful, provocative novel humanizes the staggering statistics of thousands of Indigenous women who go missing or are murdered. This gripping story is for readers of Rendon’s Cash Blackbear series or Ramona Emerson’s books.” —Library Journal, starred review 101 Must-Have Moves for Your Kitchen: A Cookbook “Tosi’s easy, breezy writing style and welcoming tone will encourage both baking novices and longtime sweet chefs to give her way a try.” —Library Journal, starred review Five...
-
Feb 7, 2024 | 
yahoo.com | Christina Tosi
Cookbook author, television personality and Milk Bar founder Christina Tosi is stopping by the TODAY kitchen to share two of her winning dessert recipes to serve for Super Bowl Sunday. She shows us how to make customizable cookie bars with sweet and salty toppings and epically crunchy pretzel-chocolate cookies. I love this recipe because it's like eating a salty pretzel and an awesome chocolate chip cookie at the same time.
-
Feb 7, 2024 | 
today.com | Christina Tosi
Chef notesThese bars are gooey on the bottom and insanely crunchy on top. They blur the lines between salty and sweet — my favorite kind of snack/treat to munch on — and it's so customizable! My most recent combination was butter crackers, mini crunchy cookies and mini marshmallows. Technique tip: Bake the bars towards the bottom of the oven so the sweetened condensed milk on top doesn't get too dark before the rest of the bars bake.
-
Feb 7, 2024 | 
today.com | Christina Tosi
Feb. 7, 2024, 2:16 PM UTC / Source: TODAYCookbook author, television personality and Milk Bar founder Christina Tosi is stopping by the TODAY kitchen to share two of her winning dessert recipes to serve for Super Bowl Sunday. She shows us how to make customizable cookie bars with sweet and salty toppings and epically crunchy pretzel-chocolate cookies. I love this recipe because it's like eating a salty pretzel and an awesome chocolate chip cookie at the same time.
-
Feb 7, 2024 | 
today.com | Christina Tosi
Yields:5 dozen mini cookiesChef notesI love this recipe because it's like eating a salty pretzel and an awesome chocolate chip cookie at the same time. It's the best of both worlds, especially when rooting your favorite team on. The miniature form makes it such a great entertaining move. Just pop it in a bowl and serve it up!Technique tip: Keep these cookies as small and poppable as possible — that's what make them so irresistibly snacky.
