There have been many pies on the Milk Bar menu over the years – an old favorite is our banana cream pie with chocolate crust. Think of this as a deconstructed version of that iconic pie. Layers of banana cream, vanilla pudding, fresh banana and our new Double Chocolate Chip Super Crunchy Cookies, this is sure to amp up your dessert game.
Yeild: 1 large bowl banana pudding (about 10 cups)
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I love to eat the leftover batter from making brownies but I know it’s not technically food safe, don’t you?
These snaps will satisfy the dream of snacking on just the brownie batter. A crisp, edge-of-the-pan style brownie wafer and a luscious chocolate brownie caramel (made with actual toasted from-the-box brownie mix) get enrobed in a thin layer of dark chocolate and decorated as you wish. Oh, and they’re heart shaped, duh.
No time to bake? Try our limited-edition Chocolate-Covered Strawberry Caramel Snaps - shipped nationwide straight to your door! Order Now!
]]>A note on assembly: despite the fact that we layer the cake batter on the bottom and the goo on top, a really cool bit of chemistry (physics?) happens in the oven: during baking, because of the density of the fillings, the goo sinks to the bottom, the cake rises to the middle, and the pecans remain on top becoming candied with leftover filling in the process. Science!
]]>2 eggs
1/2 cup light brown sugar
3⅔ cups all-purpose flour
1/3 cup sugar
2 teaspoons kosher salt
2½ sticks unsalted butter, melted
Preheat the oven to 350 F and coat the baking pan with baking spray.
In a small bowl, whisk together the pumpkin puree, eggs and light brown sugar; set aside. In a large bowl, stir together the flour, sugar and salt. Add the melted butter, mixing until well combined. Using your hands, press 3 cups of the mixture into the bottom of your prepared baking pan, smooshing to make an even layer that fills to the corners. Keep the remaining mixture for the top.
Using the back of a metal spoon, smooth the pumpkin mixture evenly on top of the crumb layer. Sprinkle (don't press) the remaining crumb mixture on top of the pumpkin to make a loose, crumby top layer.
Bake for 40 to 45 minutes, until the pumpkin in the middle layer bubbles up and the crumb topping is golden brown (think the color of your favorite pie crust once baked!). Using oven mitts, remove the baking pan from the oven and let cool completely. Cut the cake into 4 lengthwise rows and 6 crosswise rows for a total of 24 squares. Store in an airtight container on the counter for up to 5 days or in the fridge for up to 2 weeks.
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Ingredients:
1 pack French Toast Sticks, defrosted
½ lb Deli Ham, sliced
½ lb Swiss cheese, sliced
+oil for frying
+confectioner’s sugar
Method:
With a pairing knife, slice into but not completely through each french toast stick nearly end-to-end to create a pocket or envelope effect.
Stack one slice of ham and one slice of cheese on top of one another, cut in half, then cut into small slivers, the depth of your French toast stick pocket. Stuff as many of these strips into the French Toast stick pocket as will fit.
Smoosh the stuffed stick with the palm of you hand to secure all layers together. Repeat as needed.
In a skillet, pour enough oil to create a 1/8” “shallow” frying environment. Heat on medium.
Test a stick out by shallow pan frying it on each side (the open envelope side last) until golden brown (about 1 minute each side) and you can see the cheese starting to melt and ooze. Taste and assess/adjust as needed.
As you repeat, remove each stick from hot oil and transfer to a paper towel-lined plate to cool slightly and drain. Slice on a fancy diagonal, dust with confectioner’s sugar and dig in!
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For the Taco Bell collab, we put the corn fudge inside our strawberry vanilla cake truffles, but we’re going to share a secret with you: there are other tasty ways to enjoy it. We love this fudge drizzled on top of our strawberry ice cream, built into our layer cakes, or even solo by the spoonful ;) However you take it, this corn fudge might just be your new favorite topping.
Making corn fudge today? Share a photo of your creation with us on social—we’d love to see what you come up with!
Our angel food cake is like a light, fluffy, edible, blank cake-canvas sent straight from heaven.
Plus, it’s a great reason to save up those egg whites and put them to good use in our friend Hilary Fenn’s classic angel food cake recipe, based on the one her mom (aka, Mommola) used to make.
This lighter-than-air cake base is perfect for all your creativity. Play around with flavor extracts (almond, orange, lemon, or vanilla all work here!) and top with your favorite glaze. Any glaze goes: pistachio, lime, cherry. Do you.
Or, if you’re feeling classic vibes, top it with whipped cream and add some fresh or—even better—gooey macerated strawberries.
Slice it up and make heaven a place on your plate.