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.
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.
