Throwback to: Milk Cookies (from December 2016), based on the Eggnog Cookies of The Domestic Geek. In honor of National Cookie Day!

Traditional Rizogalo 

(Greek Rice Pudding)

This is from the recipe of Kouzounas Kitchen. I had some leftover homemade sweetened condensed milk, as well as whole milk, to use up, and decided, What better way, than with Rizogalo? I started out by cooking less rice in more water, until it was really soft. Then, I left out the sugar, as the condensed milk was already sweet. This time, the result was even better than before! It was so creamy, and the ground cinnamon turned into something more than itself. Yummy! 

Kouzounas Kitchen Facebook 

Kouzounas Kitchen Website, Traditional Rizogalo Recipe (Greek Rice Pudding) 

Bigger Bolder Baking Website, How to Make Condensed Milk

Strawberry-Pomegranate & Cream Sorbet

This is based on the sorbet recipe of Gemma Stafford. This sorbet contains frozen strawberries and some pomegranate syrup. There's no actual cream in the sorbet, but I added twice as much sweetened condensed milk as the recipe called for. (The homemade sweetened condensed milk recipe is also from Gemma Stafford.) I made the pomegranate syrup from store-bought pomegranate juice. Very bright and colorful!

Gemma Stafford Facebook

Gemma Stafford Website, Homemade Raspberry Sorbet

Peach Sorbet & Strawberry Sorbet

I made them separately, and then tried to combine them so that they "marbled." Made according to the sorbet method of Gemma Stafford's Bigger Bolder Baking = 3 cups of frozen fruit + 1/4 cup sweetened condensed milk. As I'd just made a double batch of her homemade sweetened condensed milk, I was a bit generous, and added 3/4 to 1 cup total to the 3 cups total of fruit. It certainly kept the sorbet from over-freezing.  Yummy! 

Bigger Bolder Baking Website, Homemade Raspberry Sorbet

Mango Sorbet

This was made in an ice-cream maker, but otherwise made according to the method of Gemma Stafford's Bigger Bolder Baking. I used 3 cups of mango juice/nectar and 1/4-1/2 cup of her homemade sweetened condensed milk, and just added both to the machine. It was very creamy, and it even reminded me of caramel. If you don't have a machine, I made it the first time by freezing the mango juice, and then adding it, with the condensed milk, to a food processor, as in the original recipe (which calls for actual frozen fruit). I have also made the basic original recipe several times with frozen fruit, but really wanted to try it with the mango juice. I wasn't disappointed! 

Gemma's Bigger Bolder Baking Website, Homemade Raspberry Sorbet

Gemma Stafford's Bigger Bolder Baking Facebook

Milk Cookies

I guess you could call these Milk Cookies. They are based on the Eggnog Cookies recipe from the Domestic Geek, as part of her Instagram Stories cookies recipes. As I have to be careful what I eat, I often have to modify recipes like this. So, I used homemade sweetened condensed milk (from recipe by Gemma Stafford's Bigger Bolder Baking) instead of eggnog, oil instead of butter (and 1/2 the amount), one whole egg instead of two yolks, and no nutmeg. Fortunately, the cookie was able to accommodate these updates, and turned out soft and melt-in-your-mouth! I used a small cookie-scoop and baked them in two batches for 8-10 minutes each, for about 4 dozen cookies.

Bigger Bolder Baking Website, How to Make Condensed Milk

Bigger Bolder Baking Website, How to Make Dairy-Free Condensed Milk

The Domestic Geek Facebook

The Domestic Geek YouTube