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.
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...]
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...]
After making the lavender shortbread a few months ago, I was inspired to use edible lavender more often.
Recipes like honey lavender ice cream and honey lavender creme brûlée were calling my name for weeks.
Once I finally got around to making something I settled on lavender biscotti.
I must admit, I was a bit underwhelmed by the thought of a lavender biscotti – but this recipe surprised me.
The biscotti are floral but not overwhelming. I also used organic turbinado sugar and organic coconut oil to make the biscotti softer and more like a cookie.
If you have never used lavender in any baked goods I recommend giving it a try! The lavender buds are pretty, smell good and add lovely purple flecks to your recipes.
You can find out where to buy edible lavender buds here!
Hello everyone! Today I have my friend Keely of Gormandize with A-dizzle & K-bobo – enjoy!
I’ve been blogging for exactly one year this month. It’s been a great experience thus far and I’m learning loads as I go.
Like most bloggers I started off with some recipes which had really dodgy photos and this vague idea that maybe my blog could be awesomely successful without me putting that much effort into it.
More than a hundred recipes, a new camera and hours of work later, I’ve managed to build my blog into something that I’m really happy with and proud of.
But the best thing I discovered about blogging was the unexpected friendships that sprung out of it with other bloggers.
It has been wonderful to connect with other food lovers all over the world and have fun exploring food with your new friends. One such friend I have been happy to make is Erin from BigFatBaker, and I was very happy when she asked me to write a guest post for her.
This cake is one that I made for my mother’s birthday recently, and it was a creation I just had always wanted to try. You may notice that my rocky road contains absolutely no marshmallows. There are two main reasons for this:
One other quick thing before getting to the delicious point! If you wanted to make this cake even better I would recommend doubling the quantity of the rocky road topping and using it as the filling in the layer cake as well – just to make it extra rocky! [Read more...]
