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Cannoli Scones

Cannoli Scones

Upside Down Honey Jalapeño Cornbread Scones

Upside Down Honey Jalapeño Cornbread Scones

Dark Chocolate Raspberry Scones

Dark Chocolate Raspberry Scones

Eggnog Cinnamon Roll Scones with glaze

Eggnog Cinnamon Roll Scones

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Coconut chocolate almond scones on parchment paper

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shelikesmilk

Serving those who “jump to recipe”
food lover, milk drinker, sort of a recipe follower
Upstate NY & New England
✉️ shelikesmilk@cuagency.co

HOW!!!! + lets talk money!!! 💰

HOW!!!! + lets talk money!!! 💰

A little more BTS 🎬 I can’t believe how much we’

A little more BTS 🎬

I can’t believe how much we’ve grown since starting!! thanks for being here with me every step of the way 🩵🩵

self doubt? we don’t know her around here!!!!!🩵

self doubt? we don’t know her around here!!!!!🩵

How is this real life?!😭

How is this real life?!😭

I’m partnering with @newenglanddairy to spotlight

I’m partnering with @newenglanddairy to spotlight the farm families whose everyday “office” isn’t high-rises or Ubers—it’s pasture, soil, and sky. 🌱🐄

Cows are the ultimate upcyclers. They’re able to consume products that would otherwise be thrown away, and in return produce milk, which contains high-quality protein and several essential nutrients to help nourish people.

From cow-powered clean energy to upcycled food waste, dairy farms are nourishing more than people, they’re nourishing the planet 🥛

#NewEnglandDairyPartner #KeepItReal #Ad

CHORIZO HASH EGG BITES 🍳 comment ‘RECIPE’ to hav

CHORIZO HASH EGG BITES 🍳

comment ‘RECIPE’ to have it sent to you directly!💌

I get my monthly meat bundle via @range_market everything from pork, lamb, beef — from the farm driveway it was raised on to my house in 2 days 📦

1 lb ground chorizo or breakfast sausage
1½ cup grated potato or frozen hashbrown sticks
½ cup finely chopped onion
⅓ cup chopped peppers jalapeño, bell
10-12 large eggs
1 tsp salt
1 tsp fresh cracked black pepper
grated cheddar cheese for topping

Preheat oven to 350℉. Spray your muffin tin (6 jumbo or 12 regular) with avocado spray or line with muffin liners.
In a hot skillet over medium-high heat, brown the ground chorizo until thoroughly cooked through. Once cooked, remove from skillet and transfer to a paper towel lined plate.
In the same skillet, add the shredded hash-browns (1 cup from frozen or I grate one whole potato), chopped onion and peppers. Saute for about 5 minutes until tender. If potatoes are sticking to the pan, add 1 tbsp extra of olive oil while sauteing. Remove from pan, set aside.
In a large bowl, add 10-12 eggs and salt and pepper. Whisk until properly mixed.
Begin by layering a tbsp of hashbrown onion mixture in the bottom of the muffin wells, followed by a tbsp of the chorizo. Repeat this step until you’ve used up the meat and potato mixture or until you’ve reached the top of the well, you want it to be full to the top.
Pour the egg mixture over the filling in the well to the top and top with grated cheddar cheese.
Bake for 18-22 minutes until golden on top and cooked through. Allow to cool 5-10 minutes before carefully removing from the mold.

Enjoy! xo Hailey 💛

CINNAMON RAISIN ENGLISH MUFFINS🍂 comment ‘RECIPE’

CINNAMON RAISIN ENGLISH MUFFINS🍂

comment ‘RECIPE’ to have it sent to you directly!💌

¾ cup warm water
2¼ tsp dry active yeast
¾ cup warm whole milk
3 tbsp melted butter
3 cups all purpose flour
½ tsp salt
3 tbsp brown sugar divided
1 tbsp cinnamon
1 cup raisins

In a large mixing bowl, combine ¾ cup warm water, 2 ¼ tsp yeast & 1 tbsp of the brown sugar. Let stand for about 5 mins until foamy before adding all other ingredients — ¾ cup warm milk, 3 tbsp melted butter, 3 cups all purpose flour, ½ tsp salt, remaining 2 tbsp brown sugar, 1 tbsp cinnamon and 1 cup raisins. Stir until a shaggy dough forms.
Transfer dough onto a floured surface and gently work with your hands to bring the dough together and form a dough ball — DO NOT KNEAD — add more flour as needed if too sticky or 1 tbsp warm water at a time if too crumbly and dry. Transfer dough to the same large mixing bowl, lightly oiled. Cover with plastic wrap & let sit in a warm area for about 1 hr, until double in size.
Divide dough into 8-9 equal pieces. Lightly flour the sections and your hands as you fold and pinch into a secure ball. Arrange dough pieces on a lined baking sheet and cover with a kitchen towel or plastic wrap to let rise another 30 mins.
Place a lightly greased cast iron skillet over medium heat. Dip each side of the dough ball into a bowl of corn meal before pan frying for 1-2 minutes each side, until a golden brown crust forms.
Bake at 350 F for 10 – 15 minutes to ensure they are cooked all the way through

Enjoy! xo Hailey 🤎

HONEYCRISP BRUSSEL SALAD 🍎🍂 comment ‘RECIPE’ to h

HONEYCRISP BRUSSEL SALAD 🍎🍂

comment ‘RECIPE’ to have it sent to you directly!💌

the perfect in between of crisp, fall flavors & bright, fresh summer side!

For the salad:
1 lb shaved Brussel sprouts, buy pre shaved or use a mandolin slicer
1 tbsp extra virgin olive oil
1 Tsp salt
4 slices bacon, cooked & finely chopped
1/3 cup finely grated sharp white cheddar
1 apple, cored & chopped
1/4 cup chopped pistachios
Sunflower kernels

For the dressing:
1 tbsp olive oil
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
2.5 tsp real maple syrup
1 minced shallot
cracked black pepper & salt to taste

1. Prepare your dressing by combing all ingredients in a sealable jar and shake vigorously to emulsify & combine.
2. Add shaved brussel sprouts to a large bowl along with the 1 tbsp of olive oil and tsp of salt. Gently massage the oil and salt into the Brussels until evenly distributed throughout.
3. Add the remaining salad toppings. Add dressing right before serving and toss to evenly coat salad.

Enjoy! xo Hailey 🤎

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