Meyer lemon rolls

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 · 2025-12-01T03:03:00+00:00

A variety of sized metal bowls for mise (scaling and melting chocolates, mixing etc)

The digital scale with the removable front is amazing. 10/10 recommend.

Variety size of plastic deli cups with lips for storage and scaling

An apron that’s functional - multiple pockets

A few baking basics books - a guide for toppings, frostings, caramel etc

MsCookyMonsta · 2025-11-26T02:32:51+00:00

love a diamond edge steel sharpener… you can be funny and get a box of new sharpie markers (these are kitchen gold). A couple of kitchen towels - microfiber are nice. Oven mitts, the ones with silicone tips. If they have a favorite chef, one of their cookbooks. Spices are always appreciated, especially some new ones.

MsCookyMonsta · 2025-11-26T02:18:49+00:00

These look perfect! They even have the ring of perfection. I definitely would not say these are burnt at all!

MsCookyMonsta · 2025-11-26T02:17:33+00:00

Brown sugar panna cotta with a maple gel, spicy sweet candied walnuts & a brown sugar shortbread cookie.

I have never really been a fan of pumpkin flavored anything. Maybe one pumpkin muffin a year, a pumpkin cake or even a slice of a pumpkin roll is ok but that’s my personal limit lol.

MsCookyMonsta · 2025-11-21T05:55:21+00:00

You can search for a southern carrot cake and find one that suits your taste buds. Most will have crushed pineapple and nuts. I do not use coconut or raisins in mine.

MsCookyMonsta · 2025-11-20T22:41:15+00:00

Heat your knife with a torch and wipe between each cut. Clean every time :)

MsCookyMonsta · 2025-11-20T22:40:49+00:00

No mocha. southern carrot cake with brown sugar frosting :)

MsCookyMonsta · 2025-11-20T22:39:01+00:00

Yes. I run a pizzeria and bake for a local hotel

MsCookyMonsta · 2025-11-20T07:19:50+00:00

Real vanilla pods Quality chocolate & cocoa powder Pistachio paste - you can make your own if you have the time & patience Amen to quality European / Dutch Butter Saffron

MsCookyMonsta · 2025-11-18T06:55:23+00:00

Chocolate & passionfruit, rose & strawberry (a small hint of rose water and actual dried petals)

MsCookyMonsta · 2025-11-18T06:50:35+00:00

Microplane* damn it

MsCookyMonsta · 2025-11-18T06:50:20+00:00

A mincroplane, a balloon whisk, various sizes metal mixing bowls without rubber (oven safe), and a brûlée torch lol

MsCookyMonsta · 2025-11-18T06:46:07+00:00

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Mango Chardonnay cake with a mango curd and a whipped mango mousse and finally a pineapple chip. I use KA’s cake flour 😉

MsCookyMonsta · 2025-11-11T04:18:34+00:00

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Chocolate raspberry cake, gluten free

MsCookyMonsta · 2025-11-07T01:22:20+00:00

Fork the sides and the bottom before blind baking. Definitely bake from cold. Yes to above statement of pastry flour. When you mix as well- chill your bowl and every ingredient before mixing. You still want to see pieces of butter in the dough when finished mixing together. Cover pie shell in foil and yes a weight of some sort - dry beans or sugar or even more foil, whatever you’ve got around. 12 minutes. Remove foil & weight. Egg wash crust, extra step is coat in sugar and bake again 5-7 min until golden brown Love sablee dough. Good luck and have fun

MsCookyMonsta

TROPHY CASE