Swiss Chocolate Chunk Shortbread
We’ve made shortbread, the classic holiday treat, even more irresistible by adding chunks of Swiss milk chocolate with honey and nougat.
We’ve made shortbread, the classic holiday treat, even more irresistible by adding chunks of Swiss milk chocolate with honey and nougat.
Using milk instead of whipping cream in the sauce cuts down on fat (plus, it’s less expensive!). To get a similar thickness to cream, we sprinkle in a bit of flour before the milk is added. Feel free to swap out the feta for crumbled goat cheese.
Don't have fusilli? Use another short pasta, such as penne or rotini.
Traditionally made with sweetened Earl Grey tea, steamed milk and a hint of vanilla, a London Fog is a frothy cuppa. We've put a spin on the bevvie with the use of almond milk. One sip has us envisioning misty weather and romantic cobblestone streets.
Caffe latte is one-third espresso and two-thirds steamed milk, making it milder and milkier than cappuccino. Sweetened with vanilla syrup, it's perfect for brunch.
Double your pleasure by swirling milk chocolate with white chocolate in a semifrozen dessert. Serve with raspberries, fresh if available or just thawed, and chocolate sauce, if desired.
Layers of silky milk chocolate and caramel puddings come together for a taste that's out of this world. Toffee bits give each spoonful just a hint of crunch.
You can enjoy this right away or bake it on the weekend to freeze and reheat during the week. Milk or yogurt top it off nicely.
Vanilla seeds add lovely perfumed speckles to this creamy toothsome classic. This pudding stiffens as it cools, so you might want to stir in more milk before serving.
Make the filling on Sunday, then just add the topping today while the oven heats. Milk in the filling and in the biscuits adds calcium. Serve with salad.
Known as flan throughout parts of South America and some Spanish-speaking countries, this cheater's crème caramel uses condensed milk and is a sublime as its classic namesake.
