Milk Street BAKES(Amazon affiliate link) This is a fabulous baking book! And in Milk Street tradition, it’s filled with recipes that aren’t going to be in the average baking book. So many delicious and unexpected bakes! This is a really fun book to play in. It will be loved by the amateur and the experienced baker alike. It’s a huge volume and the cover design is just gorgeous.
I’ll tell you all about the bakes we tried, but let’s get you that Almond-Coconut Cake with Cherries and Pistachios recipe first! Love love love this cake. Every bite is filled with big pops of flavor. My daughter laughed and said this is what people want fruit cake to taste like. Moist, dense, and rich, and filled with cherries, coconut, and pistachios. Strongly flavored and not a bit sweeter than it needs to be. Go make it. Hug me later!
Re-blogging this from my old archived blog because I make it so often. Hope you love it as much as I do. Making it again tomorrow night. I need to calculate the macros…
I found the foodie’s Whole30-ish book! No Crumbs Left(Amazon affiliate link. Earns commission) is such a delicious, beautiful, and interesting one! A lot of the recipes follow the Whole30 rules. You’ll see labels along the margin for Whole30, gluten-fee, dairy-free, paleo, and grain-free. Many have all of those. Melissa Hartwig and Michelle Tam compare Teri Turner’s food skills to Julia Child. I found myself wanting to try almost everything in the book, especially the super healthy ones. If you’re looking for really nourishing dishes with total foodies in mind, I think you’ll love it! She’s a strong flavorist!
There are a few base recipes that she makes at the front of the book that are ready-to-go ingredients in other recipes, like marinated red onions, garlic confit, and tomato confit. Yeah, they’re totally worth it.
I’ll tell you all about the dishes we tried, but first I wanted to share a fabulous recipe from the book, Spicy Pepperoncini Beef. Sweet and hot peppers with garlic, onions, and basil. It tastes phenomenal, yet it’s weeknight easy-breezy, and super good for you. Perfect!
Some people pick up my high-protein ice cream books because Jen’s protein nice creams are stupid delicious? Some love them because they’re flippin lickable but way healthier than traditional ice cream! And some smile that it tastes like that, but they’re loving the macros. Macros included. What does that mean?
My goals are high-flavor ice creams that are high-protein, high-produce where it works, and low-fat!
I got every ice cream shop classic out there in the first two books. So what’s in book 3? Book 3 is the foodie edition. I created wonderful flavors that aren’t in ice cream shops, but I think you’ll agree that they should be! Absolutely silly to fabulously gourmet. Total kitchen flex, but in terms of creativity, not necessarily any harder. There’s one 3 ingredient wonder in here that will refresh you on the hottest days! And when I asked friends if I missed any flavors in the first two books, they talked about mix-ins, so I’ve perfected three fabulous bases to empower you to fill with whatever delights you!
Jen’s Protein Nice Creams. 30 flavors in each book – a whole ice cream shop in 40 pages! (I went a little past that this time…*) It’s all stripped-down content with no fluff. Hard for a blogger to shut up, but I very intentionally did, so they’re sized like fat comic books rather than hefty texts. Hope you love them, too!
A few friends messaged that a specific milk and cottage cheese don’t work for their bodies, so I give alternatives on page 6 of each book, how to swap in tofu to convert the recipes to to-fruities**! The macros are really close, but I give the adjustments to the numbers there, too.
I include the macros by ingredient for each flavor so you can swap out for allergies / preferences / favorites… The nutrition facts (protein grams, fat grams, carb grams, and calories) come directly off the nutrition labels where available or MyFitnessPal for things without labels like fruit. I am a massive flavorist! No puddings and no gums! They taste like pudding and I want my ice creams to taste like delicious decadent ice cream!
Love, your foodie friend
*Amazon gave me the same cup of coffee for print books 1&2, and ebook 1. This is a little bigger, so the price is a few dollars higher, but I’m actually getting a slightly smaller coffee. Didn’t want anyone to think I was taking advantage of your love and support!*
**There is one flavor that I don’t think is going to work with the tofu swap. Cracker Jaqueline. *IF* you stubbornly go for it, please message me and let me know what you thought!**
I have the Ninja Creami Deluxe 11-in-1. The containers hold 24 oz and it has the most settings. All of my recipes are made for these 24 ounce containers. Those 24 oz containers are perfect for the hub and I to split. This machine is amazing!
Ninja Creami DeluxeNinja Creami 7-in-1
The Ninja Creami 7-in-1 is also highly rated. It has a few fewer functions and the containers are 16 oz. If you’re going this route, just make 2/3 of each of my recipes and modify the nutritional info to 2/3!
An immersion (stick) blender.
Cuisinart Smart Stick Blender. This fits right into the container, so you can mix your base without having any extra dishes. It makes it all streamlined. You could do it in a food processor, but that’s a lot of cleaning after each flavor. The immersion blender makes it so easy and tidy that you’ll use it all the time! (And not ice cream related, but combining a stick blender and a mason jar, sauces and dips are a breeze!)
Extra containers!
The Ninja Creami Deluxe comes with 2 containers. After you blend your base, you have to stick it in the freezer for 24 hours before it goes in the Creami. I bought two extra sets of 4 containers so that I’d have a total of 10 to work with. I personally went with generic. They are cheap and work just as well! BE SURE TO GET THE RIGHT CONTAINERS FOR YOUR MACHINE!!!! THEY ARE NOT INTERCHANGEABLE!
10 Silicone Mug Cup Covers. Huh???? Yeah. Things expand when they freeze. The top of your concoction is perfectly level when you put it in your freezer. You pull it out and some weird frozen sculpture is trying to emerge from the surface. We don’t want to break our Creami blade! What to do? Some people put their mixtures in the freezer with the lids off until they freeze. Others shave down the icy protrusion. I just pop a wine glass cover right on the mixture’s surface and pop my lid on. Solved!
Protein powders
The first two are the main two I use for everything! (I’m putting links for the 2 lb containers, but the 5 lb are more economical!) The next three are fabulous, one recipe powders to add to your collection after the main two!
The first two are my main. I just use the confectioner’s version for red velvet, but you could totally use plain. Absolutely sub in whatever your favorite sweetener is!
Sometimes, even with 1 ½ to 2 cups of fabulous fruit in the concoctions, the flavor just wants a little boost to push it from yummy to fabulous! I love extracts.
I love the new Milk Street 365! It’s a huge book of International recipes. The beauty of Milk Street is that they deliver all the flavor, but in the easiest way possible. Delicious minimalism. Totally appropriate for everyone from the kitchen newbie to the well-seasoned foodie! Did you pick up a copy yet?
A huge thanks to the folks at Milk Street and Voracious for letting me share this and two other recipes with you!
New to my blog or not getting emails? I moved the blog a few years ago. Everything prior to that is on an archived version. The follow list didn’t transfer with it. Hit the follow button if you’d like to subscribe! 🙂 Thanks!
I will tell you all about the dishes we tried in a minute, but first I wanted to give you a recipe to try. Tacos al Pastor. Amazing Tacos al Pastor that are on the table in an hour. Not even kidding!!! That’s the beauty of Milk Street. All the flavor, but they get it across the plate in the easiest way possible. Delicious minimalism.
A huge thanks to the folks at Milk Street and Voracious for letting me share this and two other recipes with you!
New to my blog or not getting emails? I moved the blog a few years ago. Everything prior to that is on an archived version. The follow list didn’t transfer with it. Hit the follow button if you’d like to subscribe! 🙂 Thanks!
The new Milk Street 365 is amazing. It is huge!! It’s a giant collection of global recipes. Each one we tried was super flavorful with the least effort possible. Delicious minimalism. Love that! It’s the book I wish I’d been given when I was younger. Totally giftable book for the beginner and seasoned foodie alike.
I will tell you all about the dishes we tried in a minute, but first I wanted to give you a recipe to try. Vietnamese-Style Meatball Lettuce Wraps. Oh my yum!!! Outstanding. All of the flavor. All of it. They are even more delicious than they are cute. Love delicious, healthy, easy, pocket-friendly dinners and this ticks all of the boxes! The fish sauce really makes the drizzle sauce craveable.
A huge thanks to the folks at Milk Street and Voracious for letting me share this and two more upcoming recipes with you!
New to my blog? Hit the follow button if you’d like to subscribe! 🙂
My copies are finally here!!! 30 flavors in each book – a whole ice cream shop in 40 pages! It’s all stripped-down content with no fluff. Hard for a blogger to shut up, but I very intentionally did, so they’re sized like fat comic books rather than hefty texts. Hope you love them, too!
I love flipping through cookbooks with a fresh stack of post it notes. Pop my feet up in cozy socks, grab a blanket, turn on the fireplace. Yeah. Add a glass of wine for the ultimate “me time”.
This is the recipe that really stood out and made me want to stand up and run into the kitchen. It looks fabulous, and to my delight it totally delivers all the flavor I was hoping for! Sheet pan easy, flavorful, colorful, and filled with tons of produce and protein! Hope you love it, too! Go get you some oh-so-delicious “me time”! Thank you to William Morrow for letting me share it with you!
If you’ve been following my blog for awhile, you know that I love everything Milk Street does. Always phenomenal. If you’re already a Milk Street fan, you are going to love Milk Street Tuesday Nights Mediterranean. If you’re new to Milk Street, you’re in for a treat. They are absolute minimalists on everything but flavor. They’ll get you from the counter to the table in the easiest way possible. And they’re really strong flavorists.
I posted their recipe for Spaghetti with Lemon Pesto last week. If you missed that, you have to go back and make it! And you can see my full review of the book there. I wanted to share one more dish from this fabulous book with you. Sumac-Spiced Chicken Cutlets with Tomato-Onion Salad. Oh gosh. Are these ever fantastic. Don’t laugh, but if you’ve ever really enjoyed the pucker of a Sour Patch Kid, and you haven’t tried sumac, you’re missing out. The flavor of this dish is really unique and wonderful.
