Mixed Berry Milk

/

Start to finish: 5 minutes
Impresses: 4

Ingredients
1 ounce freeze-dried strawberries
1 ounce freeze-dried blueberries
1 ounce freeze-dried raspberries
4 cups whole milk
2–4 tablespoons maple syrup, or to taste
1 teaspoon vanilla extract
Pinch sea salt
Fresh berries, to garnish (optional)

Method
Place freeze-dried berries in a high-powered blender and pulse until berries are pulverized and have turned into powder. Set aside. In a large measuring cup or mixing bowl with a pour spout, add milk, maple syrup, vanilla extract and a pinch of salt. Add the pulverized berries and whisk the mixture well to combine. Taste and adjust sweetener as desired. Serve milk immediately with fresh berries to garnish.

Notes:
Store leftover milk in the refrigerator up to 3 days. Ingredients may settle, so shake well before enjoying. Honey, agave or simple syrup can be used in place of maple syrup, if desired.

Pina Tequila Summer Slush

/

Start to finish: 5 minutes
Impresses: 1

Ingredients
½ cup whole milk
½ cup unsweetened, crushed pineapple
¼ cup pineapple juice
1½ tablespoons simple syrup
2 ounces tequila
10 large ice cubes
fresh pineapple (optional)
maraschino cherries (optional)

Method
Add all ingredients to a high-speed blender and blend until smooth.

Adjust consistency by adding additional ice for a thicker slush.

Transfer to a tumbler or pint glass. Garnish with a fresh pineapple wedge and cherries.

Notes:
For a non-alcoholic version, omit the tequila and replace with additional pineapple juice or milk.

Create a basic simple syrup using 1/2 cup water and 1/2 cup sugar. Heat in a small saucepan over high heat, allowing sugar to fully dissolve. Simmer 5 to 10 minutes or until mixture starts to thicken, then remove from heat and allow to cool. Transfer to an airtight container and store in the refrigerator until needed.

Try experimenting with infused simple syrups.

Blackened Salmon Salad with Cotija Tortilla Strips

/

Start to finish: 40 minutes
Impresses: 2

Ingredients
For the salmon:
2 skinless salmon filets
2 tablespoons blackening seasoning
2 tablespoons avocado oil (or other high-heat oil)

For the cotija tortilla strips:
4 corn tortillas
1 tablespoon avocado oil
½ cup grated La Vaquita® queso cotija

For the dressing:
¼ cup whole milk
½ cup mayonnaise
1 tablespoon fresh lime juice
2 tablespoons fresh cilantro, chopped
½ serrano chili pepper, finely chopped
½ teaspoon kosher salt

For the salad:
4 cups butter lettuce (or another lettuce of choice)
1 avocado, thinly sliced
1 mango, peeled and cut into 1-inch cubes
2 green onions, sliced

Method
For the salmon:
Heat oven to 450 F. Heat a cast-iron pan over medium-high heat. Dry salmon filets with a paper towel to remove moisture. Generously season all sides with blackening seasoning. Once pan is very hot, pour in oil. Place salmon into pan. Be careful, it may splatter. Sear on 1 side for 3–4 minutes, flip and place the pan in the preheated oven. Cook 15 minutes or until desired doneness. Remove and set aside to rest.

For the cotija tortilla strips:
 Heat oven to 400 F. Line a baking sheet with parchment paper. Cut tortillas into thin strips and place in a medium-sized bowl. Drizzle tortillas with oil and top with cotija cheese. Toss to coat. Place tortillas in an even layer on prepared baking sheet. Bake 8–10 minutes or until tortillas start to brown. Remove and let rest at least 10 minutes before serving.

For the dressing:
 In a small bowl, whisk together all dressing ingredients. Refrigerate until ready to serve.

For the salad:
Divide lettuce between 2 serving bowls. Top each bowl with prepared salmon, ½ sliced avocado, ½ diced mango, green onions, cotija tortilla strips and drizzle with dressing. Serve immediately.

Pink Lemonade Cookies

/

Start to finish: 1 hour 20 minutes
Makes: 12 large cookies

Ingredients
For the cookie dough:
½ cup unsalted butter, room temperature
3/4 cup granulated sugar
1 large egg, room temperature
½ cup full-fat sour cream or full-fat plain Greek yogurt, room temperature
1 teaspoon vanilla extract
1½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon kosher salt

For the frosting:
1 cup unsalted butter, room temperature
2 cups powdered sugar
1 teaspoon Pink Lemonade Kool-Aid® mix (add more for a stronger flavor)
1 tablespoon whole or 2% milk

Method
For the cookie dough:
In the bowl of a stand mixer, cream butter and sugar together 2 minutes, until light and fluffy. Mix in egg, sour cream and vanilla extract. Scrape down the sides and bottom of the bowl with a rubber spatula. Add flour, baking powder and kosher salt. Mix on low speed until just combined.
Cover the dough and place it in the refrigerator to chill for 1 hour. When ready to bake, heat oven to 350 F.

Scoop the dough with a large (3 tablespoons) cookie scoop onto a parchment paper-lined baking tray. Bake until the tops spring back when touched, about 11–12 minutes. Let cool completely on a wire rack.

For the frosting:
In the bowl of a stand mixer, beat butter on low for 1 minute, until smooth and lump-free. Add in powdered sugar, and mix on low speed until combined. Then, increase the speed to medium-high and continue mixing 2–3 minutes, until very light and fluffy. Add pink lemonade mix and milk to the bowl, and mix on low speed to combine. Once the cookies are completely cool, frost the tops of each and garnish with fresh lemon zest.

Iced Peaches and Cream Moon Milk

/

Start to finish: 20 minutes
Impresses: 3-4

Ingredients
3 cups whole milk
3 peaches, peeled and diced
¼ cup honey
1 teaspoon cinnamon
¼ teaspoon nutmeg

Method
In a medium saucepan, combine milk and peaches, and bring to a boil. Reduce to a simmer, and whisk in honey, cinnamon and nutmeg. Simmer 1–2 minutes. Transfer to a blender and puree until smooth. Allow to cool for 10 minutes. Pour into 2 glasses filled with ice and serve.

Rolled Pudding (Turkish Rolled Delight)

/

Active: 30 minutes | Inactive: 1 hour 30 minutes
Makes: 9 slices

Ingredients
6 ounces shredded coconut flakes
2 cups whole milk
½ cup + 2 tablespoons all-purpose flour
½ cup granulated sugar
1 teaspoon vanilla extract
4 tablespoons unsalted butter
1 cup chopped walnuts
Fresh berries, for garnish

Method
Line a quarter sheet pan with parchment paper. Pour and press shredded coconut flakes into the pan, and set aside.

Pour milk into a medium saucepan. While frequently stirring, add flour, sugar and vanilla extract, and mix until thickened, about 10–15 minutes. When the mixture is bubbling, turn off the heat. Add butter and whisk until the butter melts. Pour the hot pudding onto the coconut layer. Cover the top of the pudding with chopped walnuts, and refrigerate 1 hour.

Gently roll up the pudding, refrigerate another 30 minutes and top with fresh berries. Serve and enjoy!

Toasted Ravioli with Marinara

/

Start to finish: 45 minutes
Impresses: 4

Ingredients
For the ravioli:
 2 eggs
¼ cup whole milk
1 tablespoon basil pesto
1 cup grated Parmesan cheese
2 cups Italian-style panko breadcrumbs
1 package fresh ravioli, flavor of choice
¼ cup olive oil
2 tablespoons parsley, chopped

For the marinara:
 1 tablespoon olive oil
¼ cup white onion, minced
2 cloves garlic, minced
1 jar marinara sauce
¼ cup finely shredded mozzarella
¼ cup grated Parmesan cheese
¼ cup grated Romano
¼ cup grated Asiago cheese

Method
For the ravioli:
Heat oven to 425 F. Line a large baking sheet with parchment paper and place a baking rack on top. Coat with cooking spray. Set aside.

In a shallow dish, whisk together eggs, milk and pesto to combine. In a separate shallow dish, combine Parmesan cheese and breadcrumbs. Dip 1 ravioli in egg mixture; and then, let excess drip off. Coat in breadcrumb mixture, pressing down slightly so it adheres to the ravioli. Place coated ravioli on prepared baking rack. Repeat with remaining ravioli.

Drizzle ravioli with olive oil. Bake in preheated oven for 15 minutes, or until browned. Let rest 5 minutes before serving. Garnish with chopped parsley.

For the marinara:
Bring a small pot to temperature over medium heat. Add olive oil and onion, and sauté until translucent, about 4 minutes. Add garlic and cook an additional minute. Pour in marinara sauce and reduce heat to low. Let simmer for 10 minutes. Remove from heat and whisk in mozzarella, Parmesan cheese, Romano and Asiago cheese. Serve immediately.

Peanut Butter Chocolate Milk

/

Start to finish: 5 minutes
Impresses: 4

Ingredients
½ cup smooth peanut butter, plus more for serving
4 cups whole milk
½ cup chocolate syrup
Crushed peanut butter cups, to garnish (optional)

Method
Microwave peanut butter 10–15 seconds, or until melted and smooth. Meanwhile, add milk and chocolate syrup to a large measuring cup or mixing bowl with a pour spout. Add in melted peanut butter. Whisk until smooth. Serve milk immediately in a glass rimmed with more peanut butter and crushed peanut butter cups, as desired.

Notes: Store leftover milk in the refrigerator up to 3 days. Ingredients may settle, so shake well before enjoying.

Cookies and Cream Milk

/

Start to finish: 5 minutes
Impresses: 4

Ingredients
4 cups whole milk
6 ounces chocolate sandwich cookies, cream filling removed

Method
Add milk and cookies to a high-powered blender and blend on high 10–15 seconds, or until cookies are thoroughly pulverized. Serve immediately with additional sandwich cookies for dipping, if desired.

Notes: Store leftover milk in the refrigerator up to 3 days. Ingredients may settle, so shake well before enjoying.

Blended Banana White Russian

/

Start to finish: 15 minutes
Impresses: 2 (12-ounce servings)

Ingredients
1 teaspoon cinnamon
¼ cup granulated sugar
½ cup sweetened condensed milk
½ cup leftover Peanut Butter & Roasted Banana Pudding filling
2 cups vanilla ice cream
¼ cup whole milk
3 ounces vanilla vodka, optional
2 cinnamon sticks, optional for garnishing

Method
In a shallow bowl, combine cinnamon and sugar. Pour sweetened condensed milk into a separate shallow bowl. Dip rim of a highball glass into the sweetened condensed milk, then into the cinnamon-sugar mixture to coat the rim. Set aside. Combine pudding filling, ice cream, milk and vodka, if using, into the pitcher of a blender. Blend until fully combined. Pour into prepared glasses. Garnish with a cinnamon stick.

Notes: If not using vodka, add more milk to achieve a milkshake consistency.

Strawberry Mango Julius

/

Start to finish: 5 minutes
Impresses: 1

Ingredients
1 cup mango juice
4 large strawberries, stems removed
¼ cup whole milk
¼ cup vanilla ice cream (approximately one rounded scoop)
1 teaspoon vanilla extract
1 cup ice

Method
Add all ingredients to a blender and blend until smooth.

Pour into a tall tumbler or pint glass and serve immediately.

Notes:
If no mango juice is available, substitute mango juice concentrate.

Smoked Cheesy Grits with Sausage and Peppers

/

Start to finish: 35 minutes
Impresses: 4

Ingredients
For the sausage and peppers:
2 bell peppers, any color
1 red onion
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
1-pound fully cooked andouille sausage links

For the grits:
2 cups water
2 cups whole milk
1 teaspoon salt
1 cup instant grits
1 tablespoon salted butter
¼—½ cup heavy cream
¾ cup smoked cheddar, freshly shredded
¾ cup smoked Gouda freshly shredded

Method
For the sausage and peppers: 
Heat oven to 400 F and line a large baking sheet with parchment paper. Core and slice bell peppers into 1-inch-wide strips and place on prepared baking sheet. Peel onion and cut in half. Slice into strips and place on prepared baking sheet. Drizzle olive oil over vegetables and season with salt and pepper. Toss to combine. Slice sausage into discs and place in an even layer on same baking sheet. Bake undisturbed 25–30 minutes, or until peppers and onions start to brown. Serve atop smoked cheesy grits.

For the grits:
In a large pot, bring water, milk and salt to a boil, keeping a close eye so it doesn’t boil over. Stir in grits and cook to package instructions. Once cooked, stir in butter, ¼ cup heavy cream, cheddar and Gouda. Stir to combine until cheese is fully melted. If too thick, stir in additional ¼ cup heavy cream. Serve immediately topped with roasted sausage and peppers.

Peanut Butter and Roasted Banana Pudding

/

Start to finish: Active: 1 hour | Inactive: 4 hours
Impresses: 8

Ingredients
6 bananas, ripe or unripe
2 tablespoons salted butter, melted
¼ cup brown sugar
1 teaspoon cinnamon
2 cups whole milk
1 small box instant vanilla pudding
2 cups heavy cream
1 8-ounce block cream cheese, softened
1 14-ounce can sweetened condensed milk
2 tablespoons peanut butter 
1 package peanut butter sandwich cookies

Method
Heat oven to 350 F and line a baking sheet with parchment paper. Peel and slice bananas and place on prepared baking sheet. Toss with melted butter, brown sugar and cinnamon until fully coated. Bake 30 minutes, or until bananas have started to caramelize. Remove from oven and let cool completely.

While bananas cool, pour 2 cups cold whole milk into a medium-sized bowl. Whisk in instant pudding until thickened. Refrigerate 5 minutes.

Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form. Scoop whipped cream into another bowl and set aside. 

Replace the whisk attachment with the paddle attachment and beat together cream cheese, sweetened condensed milk, peanut butter and 2/3 of roasted bananas on medium speed until smooth. Slowly beat in prepared pudding. Using a spatula, fold in whipped cream.

Layer peanut butter sandwich cookies in the bottom of a 9-by-13-inch baking dish. Spread half of the pudding mixture onto sandwich cookies. Top with another layer of sandwich cookies followed by remaining pudding mixture. Crush remaining sandwich cookies into crumbles in a zip-top bag. Top final pudding layer with remaining slices of bananas and crumbled sandwich cookies. Refrigerate at least 2 hours before serving. 

Samosa Pierogi

/

Start to finish: Active: 30 minutes | Inactive: 1 hour
Impresses: 4 for dinner, 8 for appetizers

Ingredients
For the pierogi dough:
3 cups flour
1 teaspoon kosher salt
3 tablespoons salted butter, melted
3 tablespoons whole milk
3 large eggs, room temperature

For the filling:
¾ pound Yukon Gold potatoes, chopped into 1-inch cubes
4 tablespoons whole milk
5 tablespoons salted butter, divided
½ teaspoon fennel seeds
½ teaspoon curry powder
¼ teaspoon ground coriander
¼ teaspoon ground cumin
¼ teaspoon paprika
1 generous pinch red pepper flakes
½ cup frozen peas
¼ cup white onion, diced
½ cup paneer, chopped

For the pierogi:
4 tablespoons salted butter
Cilantro and mint sour cream, recipe follows

Method
For the pierogi dough:
In the bowl of a stand mixer fitted with the paddle attachment, mix flour and salt by pulsing the mixer on and off a few times. Add butter, milk and eggs, and mix dough on medium speed until thoroughly combined. Dough will be tacky. Remove from bowl, wrap tightly in plastic wrap and refrigerate for at least 1 hour, or overnight. While the dough chills, prepare the filling.

For the filling:
Boil potatoes in heavily salted water until fork tender. Drain potatoes and return to the pot. Add milk and 2 tablespoons of the butter. Roughly mash potatoes, tasting and seasoning with additional salt as needed, before setting aside. Melt the remaining 3 tablespoons butter in a skillet and add fennel seeds, curry powder, coriander, cumin and paprika. Stir to coat and cook until spices are warm and fragrant. (This is called “blooming” the spices.) Stir in frozen peas and onion, and cook until peas are warmed through. Add pea and onion mixture to the mashed potatoes, as well as the paneer. Mix everything until well combined. Set aside until ready to use (mixture can also be made a day in advance).

For the pierogi:
Lightly sprinkle work surface with flour. Place chilled dough on work surface and sprinkle the top with flour, as well as a rolling pin. Roll dough out to slightly less than ¼ inch thick. Use a 3-inch round cookie cutter to cut out 24 rounds (dough can be re-rolled to get enough circles). Add a generous tablespoon of filling to the center of each dough round. Dip a finger in water and run along the edge of the pierogi. Fold the pierogi in half over the filling, pinching the edges closed tightly to seal. It should look like a little half-moon. Place on a piece of parchment paper and repeat the filling, folding and sealing process with remaining pierogi. When ready to cook, add 1 tablespoon butter to a nonstick skillet set over medium heat. Fry the pierogi, 6 at a time, until golden brown on each side. Add an additional tablespoon butter after each batch. Serve warm pierogi with butter drippings from pan and cilantro and mint sour cream.

For the cilantro and mint sour cream:
Combine 1 cup fresh cilantro, 8 mint leaves, the juice of ½ lemon and ½ cup sour cream in a food processor until smooth. Stir in an additional ¼ cup sour cream to thicken.

Notes: Pierogi can be formed and not fried up to a day in advance. To freeze uncooked pierogi, place pierogi in a single layer on a baking tray lined with parchment paper. Freeze for at least 12 hours, or overnight, before transferring to a zip-close bag. Pierogi can be frozen for up to 2 months. To cook frozen pierogi, fry according to directions above, adding ¼ cup water to the skillet and covering with a lid for 3 minutes so pierogis can cook in the steam.

Chocolate Pots de Creme with Ghost Meringues

/

Start to finish: Active: 3 hours | Inactive: 2 hours–overnight
Makes: 4-6 servings

Ingredients
For the chocolate pots de crème:
1 cup (227 grams) chocolate milk
1 cup (227 grams) heavy cream
10 ounces bittersweet chocolate
2 egg yolks

For the ghost meringues:
2 (70 grams) egg whites
½ cup (100 grams) granulated sugar
Black sugar pearls (for the eyes)

Method
For the chocolate pots de crème:
In a medium saucepan, whisk chocolate milk and heavy cream, and bring to a simmer. Chop chocolate into chunks and place in a large bowl. Pour hot chocolate milk/heavy cream mixture over chocolate and let sit for 1–2 minutes. Gently stir the mixture until the chocolate is fully melted and everything is fully combined. Allow to cool for about 10 minutes.

Quickly whisk egg yolks into chocolate mixture until fully combined. Pour chocolate into 4–6 cups and chill for at least 2 hours or overnight.

For the ghost meringues:
Heat oven to 200 F and line a baking sheet with parchment paper. In a small bowl, whisk the egg whites and sugar. Place the bowl over a small saucepan with simmering water. Whisk frequently until the mixture reaches 160 F on a candy thermometer.

Immediately remove the bowl and use an electric mixer to whisk the meringue to stiff peaks. Transfer meringue to a piping bag fitted with a medium round piping tip.

On the prepared baking sheet, pipe the meringue upward to create ghosts. Add 2 black sugar pearls for the eyes.

Bake the meringues for 1 hour; and then turn off oven and leave for 1 hour. Remove from oven to cool completely. 

Notes: If you can’t find black sugar pearls for the ghost eyes, try this hack: Poke mini chocolate chips backward into the meringue for eyes.