You see as a Frosting Fanatic, I set dessert goals.
One such objective was The MILK Shop in Los Angeles, California. It’s a “quintessential corner ice cream shop.” They serve premium ice creams, baked goods, salads, and comfort foods.
Having received accolades from the Los Angeles Times, Huffington Post, Serious Eats, and others, MILK had piqued my interest months ago. In need of a brief cupcake break, it was the perfect time to visit.
Upon entering their shop, I was bombarded with a cornucopia of confections – cookies, blondies, brownies, cake and cupcakes.
I chose to ignore the ice cream. My senses were already over stimulated.
It was tough. Yet in the end, I stayed with my initial game plan and purchased a blondie and brownie.
At home, I started with The Blondie. It’s made with pecans and chunks of white chocolate.
Intuition told me to heat it up a smidge above room temp. It was a wise decision.
The Blondie was mostly nuts and chocolate, held together by cookie. The batter became happy when warmed, releasing a buttery flavor that complemented the pecans, while the chunks of smooth white chocolate softened.
The combination was so simple, yet so scrumptious. I didn’t leave a crumb.
Convinced that MILK had the magic touch, I continued my critique with their Peanut Butter Brownie.
Normally, I’m attracted to frosted brownies. Instead, this one enticed me with its crushed Butterfinger topping.
As before, I heated the brownie just a skosh to awaken its ingredients.
The warm, chocolaty brownie was decadent. Its flavor was deep and texture thick, but soft. Moreover, the heat made some of the Butterfinger pieces chewy. Thus adding another delicious level to the experience.
I give The MILK Shop 4 out of 5 stars.
With baked goods this tasty, something tells me this is just the beginning of a new relationship. That’s fine with me; I’ve always liked MILK.