A few months ago when some of us in the Milk Bar Monday group heard our friend Krissy was pregnant, we decided to plan a little virtual baby shower for her.
Since Krissy is having a boy and her husband is a baseball player we all tried to find some cute ways to incorporate those things.
I went with blueberries. And yes, I know blueberries are not exactly blue but I think you get the idea.
A few weeks ago (when I made this ice cream) the 2 lb carton of strawberries were buy one get one free at my local grocery store. Since strawberries are one of our favorites, I stocked up.
We ended up eating quite a few and I froze some for smoothies, but the rest were bound to be ice cream.
Ice cream was in fact my original plan. But this frozen yogurt seemed easier and quicker. Plus, I had a few strawberry yogurts to use up.
This frozen yogurt recipe is one of my new favorites. I imagine you could make almost any fruit flavored frozen yogurt with this recipe.
You know my friend Audra from The Baker Chick? (She is also the creator of my favorite group, Milk Bar Mondays)
Guess what…she got married this weekend! Hooray! So a few of us got together to do some guest post recipes for her.
I made these delicious blondies using one of my new favorite things, Biscoff spread. And because it’s the end of summer I threw in a few handfuls of chopped cherries. While you’re there, you should definitely check out Krissy’s Chocolate Chip Cookie Dough Shortbread Bars. They look amazing!
One of the bf’s favorite baked items is a blueberry muffin. He told me to make them at least once this summer and I finally got around to it a few weeks ago.
I was feeling nice one day and decided to make a batch for him. About 20 minutes later the oven was preheated, the batter was made, but I couldn’t find a muffin pan!
The next best option was to make this in the 9×9 pan and go the crumb cake route. While this muffin cake is not as dense as a crumb cake it still pairs well with coffee for a sweet breakfast option.
Sometimes I struggle with the basic chocolate chip cookie. I don’t know what it is about those basic cookie recipes, but they rarely turn out perfect.
To avoid making ugly cookies, I started messing around with other flavors and recipes to get the “perfect” cookies.
Now I’m not saying these are perfect, but they are pretty darn close. Chewy, soft, melt-in-your-mouth buttery and utterly addicting.
Remember that gianduja gelato I made? Well I had some extra hazelnut paste laying around so I mixed that into the cookie dough. Yum! [Read more...]
