After a year and a half, I am finally back! :) I've thought of returning to blogging every single day for the past however many days I've been gone. So much has happened this past year and a half! I took a year off school, transferred schools (no more NY!), relocated to Cleveland, OH, fell in love for the first time (which didn't exactly end all that well), made great new friends, met some psycho ones I want to avoid forever, and most of all, have become a stronger and a more experienced individual. Many doors have shut, while many new doors have opened for me. I am thankful for all the happenings God has shown me this past year and a half, whether they have been painful or wonderful.
Now, let's dive in to this first new comeback post:
If you've ever been to NY, you may have heard of the Momofuku Milk Bar. They're a famous bakery located in Manhattan, selling many unique desserts, such as their Crack Pie, or Compost Cookies. As my older followers may know, I went to school in Manhattan for a year, and the thing I miss the most is all that terrific food. Here's to amother "I left my heart in NY" post!
Taken from Christina Tosi's cookbook "Momofuku Milk Bar." You can purchase the book here on Amazon.
I did a bit of research for reviews on this recipe, took the words of advice and suggestions, and came up with the final product. I really liked the way mine turned out, but next time I make it, I will make sure to crumble up the corn flake cereal even more.