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Best cookies ever!
I'm going to go out on a limb here and say that it is un-possible to pass by one of Milk Bar's four New York locations or read one of Pastry Chef Christina Tosi's recipes online and not feel an immedi...
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Kyle Munley's profile photoLiz's profile photo
4 comments
 
This looks like a weekend baking project. Mmmm...
Liz
 
Kyle, is it too much to hope that you're baking for your beloved colleagues?
 
Well, we'll see if they make it past the roommates first. If I bake them on Monday evening, then I think the office has a shot at seeing them.

I'm also planning to bake a lot more of my own bread this year. I have a few books on bread baking now and I really, really want to be better about making them for myself. I read an article about all the preservatives and other stuff in commercially baked bread and I've come to the conclusion that this is a baking skill I want in my back pocket.
Liz
 
I now buy Vermont Bread Company bread which doesn't have preservatives and is easy to find. I would love to try my hand at baking bread, but seem to have a million excuses why I don't. This recipe for no-knead bread is supposed to be fantastic:
http://www.nytimes.com/2006/11/08/dining/081mrex.html