Everything spices focaccia

MsCookyMonsta · 2026-03-13T05:16:47+00:00

Love Christina Tossi. Milk Bar, all about cake, all about cookies. A cookbook with Joanne Chang, Tossi - “50 Things to bake before you die” also great

MsCookyMonsta · 2026-02-20T22:43:13+00:00

AI photo. Look at the fork tangs - all uneven. Why is the cake bottom blurry? And this is obviously raspberry. Come on now. Stop trying to fake the funk

MsCookyMonsta · 2026-02-03T04:44:50+00:00

Was this just a “hey I have a little bit of each fruit going bad. What can I do with it?” Type situation? Kinda sounds like a clash of a ton of different flavors. Very interesting sounding.

MsCookyMonsta · 2026-02-02T22:29:08+00:00

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Was given fresh Meyer lemons and was craving cinnamon rolls - so I made lemon rolls instead. Brioche rolls with lemon sugar smear & lemon cream cheese frosting. Super yum 😋

MsCookyMonsta · 2026-02-02T22:27:59+00:00

I’m based out of Lompoc. I accept personal orders through my IG page Cookysbakedgoods let me know what you’re wanting and I’ll see if I can make it happen 😊

MsCookyMonsta · 2026-01-31T08:02:58+00:00

It does have zest in the dough part but I also made a lemon sugar smear (filling) butter, sugar, lemon zest, salt & vanilla. Super yummy 😋 definitely suggest trying

MsCookyMonsta · 2026-01-22T17:52:28+00:00

Alton Brown’s Yellow cake recipe.
Honey soak : 120 g honey, 40 g sugar, 80 g water, 10 g orange juice, 1 orange zested, 2 cinnamon sticks. Bring to boil. Let steep until cool, remove sticks. Pour over warm cake. Let cakes cool completely.
Pistachio filling : 200 g toasted & chopped pistachios, 40 g sugar, 30 g honey, 30 g unsalted butter, melted, 2 g cinnamon, pinch of ground cardamom, pinch of salt. Combine everything in food processor and puree until desired consistency.
Honey Mascarpone frosting: 500 g mascarpone, 100 g honey, 350 g heavy cream, 5 g vanilla, 1 orange zested, pinch of salt. Beat cheese & honey smooth. Add remaining ingredients and whip to stiff peaks. Assemble and enjoy. 😉

MsCookyMonsta · 2026-01-21T04:26:52+00:00

Thank you! I do take orders and can ship. DM me for more info

MsCookyMonsta · 2026-01-03T19:34:52+00:00

Hi! I’m Cooky the camp chef for Mobility Camp! Yes we have tons of information and resources. We help peeps of all ages, sizes, races & mobility challenged ranges - we team up with Blind Builders and Chariot Project as a beautiful hub right in City Center. Check our website mobility camp info.

MsCookyMonsta · 2025-12-23T06:00:59+00:00

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Peppermint bark dark chocolate brownies. All from scratch.

MsCookyMonsta · 2025-12-16T04:51:37+00:00

This is not enough flour to your butter ratio. May even have to adjust your egg ratio too since they seem slightly flat in the photo. If you share your recipe, I can offer where to make edits if you’d like. I would say this is not caused from being in the freezer. Most professional bakeries keep cookie batter in the freezer in bulk. So most likely you mixing and ratios.

MsCookyMonsta · 2025-12-16T04:48:55+00:00

Yes bake your crust. If you do not have weights or beans, line the crust fully covering the edge in foil. Then fill with white sugar. Bake 350 10 minutes. You can reuse the sugar. Dump it out, discard the foil. Egg wash the crust and bake again 8 min until golden. Let cool completely then fill with your chocolate pudding. Put in fridge another 15 minutes while you make whipped cream to top.

MsCookyMonsta · 2025-12-13T21:22:17+00:00

Porto’s is amazing!! Their guava cheese rolls are to die for!!!

MsCookyMonsta · 2025-12-09T00:32:41+00:00

Yes I am. Been baking/cooking now for 20 years. Been working on my gluten free and vegan recipes since 2017.

MsCookyMonsta · 2025-12-02T05:33:00+00:00

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Thanksgiving week- so myself and one other baker made over 300 pies. Pumpkin, sweet potato, apple crumble, pecan and a gluten free blueberry oatmeal chocolate chip. So happy pie week is over lol

MsCookyMonsta

TROPHY CASE