It finally happened, I turned 30 years old this past month. Truth be told, I wasn’t too scared until the remaining hours of my 20s. I did wake up bright and early the morning of my birthday and exclaimed, “Oh no! I’m 30!” And then I went back to normalcy.
To celebrate the occasion, I prepared a homemade naked cake and fancied it up with Milk Bar Milk Crumbs. Just because I don’t live in New York doesn’t mean I shouldn’t get to eat these candy-like pebbles. Believe me when I say you’ll snack on these to no end. Be careful, I had to make a second batch because I ate so many before topping my cake.
- 1/4 cup plus 1 tbsp nonfat milk powder
- 2 tbsp all-purpose flour
- 1 tbsp cornstarch
- 1 1/2 tsp sugar
- 1/8 tsp kosher salt
- 1 1/2 tbsp unsalted butter, melted
- 1/4 cup white chocolate, melted
- Preheat the oven to 225 degrees F. Line a baking sheet with parchment; set aside.
- In a bowl, whisk together 2 tablespoons, plus 1 1/2 teaspoons, of milk powder, flour, cornstarch, sugar and salt.
- Add the butter, and stir with a fork until clusters form.
- Spread the mixture evenly on the baking sheet, and bake for 10 minutes.
- Remove the crumbs from the oven, and cool completely on the baking sheet.
- Transfer the crumbs to a bowl and coat in the remaining milk powder.
- Stir in the white chocolate and allow to dry completely before storing. Make sure to stir the crumbs every 5 minutes, until dry.
Recipe adapted from Momofuku Milk Bar via Martha Stewart