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 Savory Kale and Two-Cheese Scones recipe first! They are ammmaaazing! They’re super hearty, and the flavor is dialed all the way up and perfectly balanced. And the texture is to die for. Earthy kale, salty sharp cheeses, a little sweet pop from the raisins, and nutty seeds. They’re total lookers, too.
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!
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!
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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!
Braised and Glazed Carrots and Parsnips with Orange and Cardamom. What an amazingly flavorful and bright winter dish with gorgeous sweet warmth! The orange and cardamom make these so special. Holiday fabulous, lovely with any roast, and the perfect accompaniment to Swedish meatballs!
Milk Street Vegetables. I can’t get enough of this book. The New Year is here! Regardless of your thoughts on resolutions, I think we can agree that we all need more vegetables and hydration in our lives. I blogged all about the book last week a few weeks back with a gorgeous Tomato Tart with Olives and Gruyere recipe. And their Patatas Bravas recipe. These links will take you there if you missed them!
Patatas Bravas. I could write poetry to these. Super crispy exterior with a pillowy interior. The textures are potato dreams. And there’s a smoky paprika sauce and a garlic aioli for drizzling, dipping, and mopping that put these way over the top. I’ve only had the book for two weeks, and I’ve made them four times already. Not even kidding. Then I tried them with sweet potatoes and added 1 1/2 Tablespoons of brown sugar to the paprika. Just skip the aioli and Bravas sauce. Or don’t! Total BBQ heaven. Go make these. Hug me later!
What’s the book???? Milk Street Vegetables. If you want more vegetable happiness in life, go get this. Treat yo’self! The new year is right around the corner, and more produce is going to help with those health goals. Let’s do this! Grab a second copy to gift someone you think is awesome! I blogged all about the book last week with a gorgeous Tomato Tart with Olives and Gruyere recipe. That link will take you there if you missed it!
Milk Street’s done it again! They are always super flavorful while being as kitchen-efficient as possible. Milk Street Vegetables is delicious and off the beaten path. I found that while I played in the book, I was centering dinner around the produce and coming up with a little coordinating protein and fresh fruit. Fabulous! Yeah. Totally giftable!
I’ll tell you all about the book and the dishes we tried in a minute, but first I wanted to give you a recipe to try. Tomato tart with olives and Gruyere. The flavor is gorgeous and it’s a total looker. And as frosting on that glorious cake, it’s ridiculously easy and quick. Rich puff pastry with earthy tomatoes and onions, briny olives and capers, mustard for a sharp flavor pop, finished with herby fresh basil kisses. We loved everything about this and it’s truly Tuesday night easy. Hope you love it, too!
A huge thanks to the folks at Milk Street and Voracious for letting me share this and two more upcoming recipes with you!
Cutlets, scaloppine, schnitzel… Call it what you like, but every culture has a version of these with good reason – they’re awesome! If you’re not sure you love pork chops, here’s a great chance to fix that situation, or you could use chicken if you really want to. Just don’t skip the sauce. It’s wonderful. It’s like a lemony gravy. She suggests “loaded crash hots” (loaded little potatoes). Asparagus and green beans both play so nicely with that sauce, though…
One of my favorite things about Pioneer Woman’s books that you might not be aware of if you’re just grabbing her recipes online are the “Variations” and “Change It Up!” sections at the end. Once you’ve got the basic recipe down, you can transform it into several different dinners. Niiiice. I’m including those here so you can get a feel for them and have all the fun and yumminess!
