These dark, delicious, intensely choco-laty cookies are just the thing when you want a chocolate fix. Team them up with your beverage of choice: milk, tea, chai or cappuccino.
To achieve the super-soft texture of these chocolaty cookies, a little sour cream goes a long way. Drizzle the finished cookies with milk chocolate instead of white, if desired.
This dish is made with ingredients most people keep on hand in the refrigerator and pantry. Evaporated milk gives the sauce a creamy consistency without all the added fat of whipping cream.
Sweet butterscotch squares hide a layer of crystallized ginger and velvety milk chocolate. These are pretty when packaged as gifts and are the perfect holiday treat to add to a bake sale.
The triple threat of milk, dark and white chocolates makes these cupcakes utterly addictive. Right before serving, add the white chocolate discs straight from the fridge so that they don't soften.
Wonderful muffins bursting with berries are a perfect way to start the day, or enjoy them with an afternoon cup of tea. For best results, have the eggs and milk at room temperature.
Though the origin of this cake is debatable, its melt-in-your-mouth rich, yet light texture is not. The secret lies in an airy sponge and a combination of three kinds of "milk".
This is chef Taylor's rich, crusty and fancy scalloped potatoes. We've added two lighter versions: one with milk and another with a lighter béchamel sauce instead of the whipping cream.
Toasting coconut gives it a nutty flavour that pairs nicely with the lemon custard and sweet coconut cream in this tart. If the coconut milk is separated in the can, give it a whisk.
Crispy sugar-dusted crusts surround perfectly soft, chewy centres in these chocolaty delights. The cookies are so addictive. With plenty of milk on standby, there's no telling how quickly they'll disappear.
