Catastrophic Cook

🍓🤍Strawberries and cream matcha🤍🍓
4 g ceremonial grade matcha
45 g water
120 g milk

4 strawberries
2tbsp sweetened condensed milk

Cold foam:
2 tbsp .foods cream
2 tbsp heavy cream
Strawberry mixture

Blend strawberries with condensed milk. Pour into the bottom of a cup. Reserve 1 tbsp for cold foam. Mae the cold foam and set aside. Make your matcha. Pour milk and ice onto strawberry mixture. Add matcha. Add cold foam. Enjoy!

I don’t gate keep perfect dough. 1738 — 1000g flour, 700g water, 30g salt, 8g yeast for vibes 😂. That’s it. Trust me. Save this, because you’ll need it.

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NOW you have the best chocolate chip cookie recipe ever. No hate on all my favorite food bloggers but I challenge you to make these and not fall in love.

Ripply Brown Butter CCC

6 tbsp nonfat Milk powder
1 cup salted butter
2 ice cubes
1 cup white sugar
1 cup brown sugar
1 tbsp vanilla bean paste
2 whole eggs
1 egg yolk
1 3/4 cups flour, possibly need another 1/4 cup
1 oz dark chocolate
3/4 tsp salt
1 tsp baking soda
1 1/3 cups semi sweet chocolate chips
Flay sea salt

Toast the milk powder till golden. Set aside. Melt butter till foamy and golden. Remove brown butter and pour into a bowl or cup. Add 2 Ice cubes. Once melted add toasted milk powder. Set aside to cool until warm to touch.
Measure out sugars and vanilla. Add brown butter and beat till incorporated. Add eggs and egg yolk and beat till fluffy. Grate the dark chocolate into the flour and add baking soda and salt. Add to the sugar mixture and mix in slightly. Add chocolate chips and mix fully. You want a soft dough that’s slightly sticky. You can add more flour if it’s too sticky but you don’t want a firm dough or they won’t spread enough. Scoop using a large scoop.

Preheat oven to 375. On a parchment lined baking sheet set 6 cookies. Bake for four minutes until they start to flatten. Remove pan and bang on counter to create ripples. Continue baking for an additional 5 minutes till edges are golden and center isn’t fully set. Bang on counter again. Sprinkle with sea salt and enjoy!





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Is there anything as nostalgic as making Maamoul with your family? And honestly, I love to make it at night because I want to eat it right out of the oven!

Maamoul Cookies

4 Cups Semolina
1 Cup Flour
1 1/2 Cups Melted Crisco (Yellow Butter Flavored) or Ghee
1/2 Cup Vegetable Oil
3 tsp Yeast
1 1/2 TBSP Ground Anise
1 1/2 tsp Ground Mahlab, optional
1 1/2 tsp Ground Mastic, optional

3/4 Cup Warm Milk (As needed)
Powdered Sugar for serving

DATES
3 13 oz. Packs Baking Dates
1 1/2 TBSP Ground Anise
1 tbsp Ground Cinnamon
1/2 tsp Ground Nutmeg, optional
1/4 Cup Olive Oil

At least 24 hours before, ideally 48, mix the flour, semolina, ghee, and oil. Coat all the mixture well. Cover and set aside.

Prep the dates by mixing everything and using a .5 tbsp scooper scoop the dates and roll into balls. Cover and set aside.

Once you’re ready to make the dough add the spices and mix into the whole thing. Then split the mixture into three. Only do the whole thing if you have enough people to help. Otherwise it’ll rise and be unworkable. I split into three portions and do one at a time.

Add 1 tsp of the yeast to your portion of the dough. Warm up 1/2 cup of milk. Mix in the milk slowly till it’s absorbed and you have a very soft dough. It will absorb a lot of milk just don’t add it in all at once and work it slowly. You want a soft dough that doesn’t stick.

Once your dough is ready preheat your oven to 475F. Portion your dough with a small cookie scoop. I use the small which is 2tsp. Flatten each dough ball and place a date ball in the center. Roll into a ball and use your pinky to pierce a hole in the middle. Pinch the design on with tweezers or just use a mold. Place on an ungreased unlined light metal baking sheet and bake at 475F for about 7 min rotating through. You want the bottom and exterior to be golden. Cool fully before storing. Enjoy covered in powdered sugar! This yields about 90 cookies.

A white chocolate cookie will always be the way to my heart. And these will have everyone obsessed.

Brown Butter White Chocolate Macadamia Nut Cookies

6 tbsp nonfat Milk powder
1 cup salted butter
2 ice cubes
1 cup white sugar
1 cup brown sugar
1 tbsp vanilla bean paste
2 whole eggs
1 egg yolk
2 cups flour, reserve 1/4 cup of it to the side
3/4 tsp salt
1 tsp baking soda
1 1/3 cups white chocolate chips
1 cup chopped roasted and salted macadamia nuts
Flay sea salt

Toast the milk powder till golden. Set aside. Melt butter till foamy and golden. Remove brown butter and pour into a bowl or cup. Add 2 Ice cubes. Once melted add toasted milk powder. Set aside to cool until warm to touch.
Measure out sugars and vanilla. Add brown butter and beat till incorporated. Add eggs and egg yolk and beat till fluffy. Add 1 3/4 flour and baking soda and salt. Mix till almost incorporated. Add chocolate chips and nuts and mix fully. If the batter is too wet add remaining flour.
Preheat oven to 375. On a parchment lined baking sheet set 6 cookies if large or 12 small. Bake for four minutes until they start to flatten. Remove pan and bang on counter to create ripples. Continue baking for an additional 4-5 minutes till edges are golden and center isn’t fully set. Bang on counter again. Sprinkle with sea salt and enjoy!






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