It’s the Second Annual Great Food Blogger Cookie Swap! This year our lovely hostesses partnered with Cookies for Kid’s Cancer & OXO to make the season a little more special.
Every food blogger that signed up made a small donation to Cookies for Kid’s Cancer. And for every dollar that we donated OXO matched dollar for dollar!
If you weren’t able to participate in the fun this year be sure to keep an eye out for it next year. It’s a great event!
It’s time for another Milk Bar Monday. It’s a small one today – just Audra and I!
But that’s okay, we have a tasty new recipe for you.
Remember the apple pie layer cake I made back in February? Imagine that (minus the frosting) rolled up into a cake truffle covered in white chocolate. Just like those carrot cake truffles we made.
These were fairly easy, as far as MBM posts go. No new ingredients or techniques, just a different assembly process.
We are back!
I know it’s be a little while since I’ve posted …school tends to get in the way of blogging… but when I received an email from Audra asking us if we were ready to bring Christina Tosi back into our lives, I couldn’t resist.
As I’m sure you know by now, the Momofuku Milk Bar is one of my all time favorite cookbooks and the group we have created around it is totally awesome!
So I’m happy to say that we are back at it, and as a result you will have more wonderful Milk Bar recipes to taunt your tastebuds.
Jacqueline eased us back in with her recipe choice, Tosi’s take on a delicious Peanut Butter Cookie.
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.
