In a culture where party food is practically a competitive sport, it can be easy to overthink your Super Bowl snack options. Unsurprisingly, we recommend taking a lazier approach, and have culled some the tastiest, minimum-effort dips and finger foods around, so you can focus on what’s really important: football.
If you’re a baking enthusiast, you’ve probably cracked a can or two of sweetened condensed milk in your time—it’s a key player in some of our favorite pies, cakes, and sticky-sweet sauces. But few people are as accustomed to cooking with its milder, milkier, unsweetened cousin: Evaporated milk—canned, shelf-stabilized, low-moisture cow’s milk—offers the same thick, rich texture of condensed milk without the added sugars, making it ideal for more savory preparations (and a handful of sweet ones to boot). Here’s a look at just how handy it can be.
Personally, I’d advise to anyone wanting to try this stuff is to stay away. As a reformed addict, it’s like crack you can spread on croissants.
Yes. Yes, it’s true. All your problems are solved now that this information has come into your life. Cookie butter from any cookie, people! I hope you appreciate the hours I’ve spent with cookies over the last couple of days—all the tasting and sampling of cookie after cookie. It was all for you guys! But seriously, we wanted to bring you a recipe that would work for any cookie. So we searched until we found the perfect base for our cookie butter, and I think we found it!