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CEO of Milk Bar True Christina Considering herself “protein hounds”-so when she was presented with the opportunity to co-operate on a nostalgic menu with premier protein, her answer was simple.
“We spent so much time in the kitchen dealing around what we want to eat for dessert in a way that (can) actually give you that energy and achievement burst,” Tosos, 43, told Weekly US Only on July 22, 2025, before launching Milk Bar’s main protein power hour. “We offered three crazy desserts of delicious that we are about to launch to our leading (locations) through August.”
Every day this month, between 3:00 pm and 4:00 pm, fans can get one item on the protein menu-the Super Cookie Pancake, the Mega Caramel cookie milkshake or the full-power-free Tiramisu Tiramisu trophy with buying in participating milk bar locations. For those who can’t do it in the store, the Super Cookie Blueberries will also be available at Chicago Milk Bar’s new store on -leinAnd you can even try to do it at home with the recipe below.
“I’m a very big fan of nostalgia and these breakfast moments, and so the bright, fresh tart pops of luses, the cozy moments, just so sweet of maple, the small pieces of maple candy toffee pieces in the cookies make me feel like I’m eating a hard breakfast, even when I have any time,” Us of the cookie. “He is so thick and so comfortable and so cheerful in a way I love him in a great cookie. He has become a snack of my bag. This is the same thing I can eat and not feel hungry later in the day.”
For chef Nancy Silverton, connecting people through food is just as important as taste. Silverton, 69, opened only for her career and culinary inspiration with his fellow Judy Joo in the latest issue of US Weekly. During their discussion, the California native recalled how her passion for food was triggered at an early age. “My (…)
But before you get cooking, the James Beard Prize winner has some important tips for bakers at home.
First of all: Start with great ingredients. Tosi recommends unpunished butter so you can control the salt at the end-“That’s what gives a balance of taste for any baked goodness,” he said-and using butter in European style to get a deeper, rounded taste.
Finally, Tosos emphasizes the importance of a tester cookie.
“You capture one cookie, you put it in the oven and you let it bake – and that is to make sure you measure everything right,” said tosi UsAdding that a tester also gives you the opportunity to adjust your baking time, caramelization level, size and more.
Keep scrolling for the full recipe:
Children’s Friendly. With three, Kristin Cavallari knows how to cook healthy recipes for pickled kids. “My first book, balancing in heels, had a green banana muffins, which has always been a fan favorite, so I wanted to make another fun muffin,” James’ extraordinary founder, 36, tells us us Weekly alone. When it came time (…)
Blueberry pancake cookie
Makes 18 cookies
Ingredient
2 adheres butter without salt, extremely soft
¾ cup of light brown sugar
Sugar Sugar
1 egg
1 yolk
½ cup maple syrup
¼ cup water
2 Cups Bobs of Flour
2 Vanilla Milkshake Protein Cups 100% Whey Protein Powder
½ cup milk powder
1 ½ teaspoon of kosher salt
½ teaspoon baking powder
½ teaspoon baking soda
¾ cup of dry blueberries
½ cup toffee pieces
Instruction
- Heat the oven to 350f and then line and grease 2 baking sheets and set aside.
- In a large bowl, mix butter and sugars together, turning together until homogeneous, about 1 minute. Mix eggs, maple and water and turn them until smooth and homogeneous, about 2 minutes. Measure all the dry ingredients to the mixing bowl. Throw first the dry ingredients along with the spatula first, before truly turning them to the wet ingredients below. Mix it all until well combined. Turn in and toffee pieces and mix until they are evenly distributed through the dough.
- Scoop or roll your dough into balls (⅓ cup or 2 ¾ ¾ leep ice cream in size) and place 2 to 3 inches apart on your prepared canvases. Bake at 350 ° F for 8-10 minutes or until golden brown at the edges. Cool completely on the baking canvases.
