Food Network Magazine - (04)April 2020

ooking in front of millions of

viewers would be nerve-racking

for most chefs, but not for

Kalamazoo, MI, culinary instructor

Cory Barrett. Cory appeared on

chef to Michael Symon before clinching the

Spring Baking Championship title last May. The

only tricky part was getting used to the new set:

“The first episode I was a mess—I didn’t have a

feel for where anything was,” he says. But Cory

won the second episode, and his success continued

through the rest of the season, including a team

challenge with chef Kevin Dillmon. The two came

up with a “mookie”—a lemon and blueberry

muffin-cookie combo that won over all the judges.

Here’s a recipe inspired by their treat.

1. Make the muffins: Preheat the oven to
   350 ̊. Brush 20 muffin cups with vegetable
   oil (use two 12-cup muffin pans). Whisk
   the flour, granulated sugar, salt and
   baking powder in a large bowl. In a
   separate bowl, whisk the egg until
   smooth. Whisk in the buttermilk,
   vegetable oil, vanilla and lemon zest.
   Stir the buttermilk mixture into the flour
   mixture until combined but still slightly
   lumpy (do not overmix).


2. Divide the batter among the prepared
   muffin cups, filling them one-quarter of
   the way. Bake until beginning to brown,
   about 12 minutes. Let cool 10 minutes
   in the pans, then transfer the muffins to
   racks to cool completely.
   3. Make the filling: Combine the cream
   cheese, mascarpone, confectioners’ sugar
   and lemon zest in a large bowl. Beat with
   a mixer on low speed, gradually increasing
   the speed to medium high, until fluffy,
   about 2 minutes. Refrigerate until ready
   to use. Meanwhile, pulse the cookies into
   coarse crumbs in a food processor.
   4. Assemble the mookies: Remove
   the domed tops of the muffins using a
   serrated knife. Transfer the filling to a
   pastry bag and pipe a ring on half of the
   muffins. Spoon about 1 teaspoon blueberry
   jam into the center of each ring. Top each
   muffin with another muffin, cut-side down,
   to make a sandwich. Roll the edges in the
   cookie crumbs, pressing to adhere.

BLUEBERRY-LEMON CREAM CHEESE MOOKIES

ACTIVE: 1 hr 15 min I TOTAL: 2 hr I MAKES: 10

Catch the

new season of

Spring Baking

Championship

starting March 9

at 9 p.m. ET.

A Spring Baking Championship

winner proves that muffins and

cookies are meant to be together.

FLOUR

FOR THE MUFFINS

¼ cup vegetable oil, plus more for the pans

1¼ cups all-purpose flour

¾ cup granulated sugar

1½ teaspoons salt

1 teaspoon baking powder

1 large egg

⅓ cup buttermilk

½ teaspoon pure vanilla extract

1 teaspoon grated lemon zest

FOR THE FILLING

4 ounces cream cheese,

at room temperature

¼ cup mascarpone cheese

½ cup confectioners’ sugar

Grated zest of ½ lemon

15 vanilla wafer cookies

3 to 4 tablespoons blueberry jam

in the know

34 FOOD NETWORK MAGAZINE ●APRIL 2020

FOOD PHOTO: RALPH SMITH; FOOD STYLING: ADRIENNE ANDERSON.

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Iron Chef America nearly 20 times as sous

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