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.
Welcome to another Milk Bar Monday! Today I am the host.
I chose the sweet corn cereal milk ice cream pie for a multitude of reasons.
This recipe isn’t is as hard as it seems. Some of our past Milk Bar Mondays have had crazy steps and ingredients, but this one is pretty tame in comparison. The only thing I had to find was freeze-dried corn. I got mine on Amazon but I think you can also find it at Whole Foods and other health food stores.
You start by making the corn cookies, which are surprisingly corny and sweet but not as strange as they seem. They will be a new favorite in this Indiana household.
Then you start your “ice cream” base by making some of the famous cereal milk. I think this is our first recipe that uses it, but it was worth the wait. It’s a sweetened milk full of delicious cereal flavor. For this recipe we made Cap’n Crunch cereal milk but the recipe is pretty much the same for which ever cereal you decided to use.
While your cereal milk is soaking you take the delicious corn cookies and make the pie crust! Yes, we are getting to be all sorts of corny for this recipe.
Once your cereal milk is ready to go you make a corn pudding sort of mixture, let it cool, then fold it with some whipped heavy cream and sour cream. Pour it all into your pie crust and let it freeze for a few hours.
I topped my finished pie with some pureed peaches for an extra kick of summer flavor. But they great thing is summer has so many wonderful fruits to offer that you can’t go wrong with anything you chose. A few that I want to try are strawberries, blueberries, and cherries.
See? Not too crazy for a Milk Bar Monday.
And 2 super bonuses when your pie is done – there are extra cookies & extra cereal milk! I recommend using the cereal milk in your coffee..mmm…
So what are you waiting for, check out the recipe below and celebrate the fourth with a super summery ice cream pie!
Don’t forget to check out Audra’s Pie over at The Baker Chick! You can also follow our conversation on Twitter and check out past recipes and pictures on Pinterest. [Read more...]
Hello everyone! Today I have Jen from Juanita’s Cocina – enjoy!
Hi! I’m Jen from Juanita’s Cocina! I was so excited when Erin asked if I would do a guest post on her blog while she went on vacation! Since I can’t go with her, I figure this is probably the next best thing…since I get to eat all of the sweets I make for “her”!
Erin is one of the first bloggers I began following when I started blogging 5 months ago. I think she’s an amazing and inspiring baker, but beyond that, she is super sweet. And she just so happens to be the hostess with the mostest of my favorite blog group, The Holiday Recipe Club. How can you not adore someone who uses every holiday as an excuse to make delicious food? You can’t!
I couldn’t make just any ‘ol thing for Erin. It had to be something delicious, different, and drool-worthy.
When I began searching through all of the desserts I’ve been wanting to try, this recipe for Green Chile and Apple Cobbler from The Homesick Texan kept catching my eye. Green chiles in dessert? How could I not try it?
I am so glad I listened to my hungry gut. Because this is one of the most amazing desserts I’ve made in…well, in just about forever. The chiles bring a great smokiness to an otherwise boring apple cobbler. There’s just a *hint* of spice, which compliments the mild sweetness of this cobbler perfectly.
I hope you’re as excited about this dish as I was when I first saw it. Of course, I was downright amazed once I tasted it.
I swore up and down that I’d send some of the extra to Erin, but oops. We polished this off pretty quick. She’s on vacation anyways, so hopefully she’s having a good enough time that she won’t even know… [Read more...]
It’s time for another love event!
I was so sad I wasn’t able to host the last one, but I was excited for this challenge.
Pasta is not something I do often. We don’t eat it that often and I definitely don’t make it often. But on top of all of that to make a sweet pasta? Oh boy.
I really wasn’t sure if I was going to make it through this one.
Originally I had envisioned making my own chocolate pasta dough and filling it with something tasty…it seemed like a wonderful idea. But again, time got away from me.
So instead of the super original sweet pasta idea I made a recipe that has intrigued me for years.
The first time I saw this recipe was a few years back on the Food Network. Giada and her mom were making them and they seemed perfect!
Deep fried chocolate filled wontons? Yes please!
Happy Cinco de Mayo!
Today is another one of my favorite holidays. Why, you ask?
Well who doesn’t like to eat copious amounts of guacamole and drink too many margaritas?
For this Holiday Recipe Club I decided the ingredients would be chorizo, dulce de leche and tomatoes.
As you can see, I decided to use dulce de leche. It reminds of the first time I went to Mexico.
They had these candies at the hotel we were staying at. They tasted like dulce de leche but were chewy like caramels. Anyone know what I’m talking about?
Anyways…this tart is creamy, nutty, crunchy, and all sorts of deliciousness. But be warned, it is rich!
Half a piece of this stuff and I was satisfied. Maybe a tart margarita or spicy chorizo taco will cut the richness?
Want to join the Holiday Recipe Club? Contact me here! And don’t forget to check out the other participant’s recipes!
Recipe adapted from Seashells & Sunflowers
Ingredients:
To Make the Tart:
