For Your Recipe Box

No Churn Chocolate Malt Oreo Ice Cream

2 1/2 C Heavy Cream

1/2 C Unsweetened Cocoa Powder

1/4 C Malted Milk Powder
(or use an addition 1/4 C cocoa)

14 oz Sweetened Condensed Milk

1 T Vanilla Extract

2 t Instant Espresso

1 t Flaky Salt

16-20 Oreo cookies, crushed

  1. Using an electric mixer, whip the cream, cocoa powder, malted milk powder, and instant espresso in a large bowl until soft peaks form, 1-3 minutes. Add the condensed milk, vanilla, and salt. Whip to gently combine.

  2. Fold in the crushed Oreo cookies.

  3. Transfer to a 9×5 inch loaf pan. Cover and freeze until firm, at least 6 hours. Let the ice cream sit at room temperature 5–7 minutes, then scoop and enjoy!

This takes only minutes to prepare, requires zero eggs, and no fancy ice cream machine. You can’t beat this cold creamy treat, it’s delicious and so super simple. (halfbakedharvest.com)

Hot Strawberry Jam Dutch Baby

STRAWBERRY JAM

6 C Fresh Sliced Strawberries

1/3-1/2 C Maple Syrup

2 t Lemon Juice

2 t Vanilla Extract

DUTCH BABY

4 T Salted Butter, plus more for serving

4 Large Eggs, at room temperature

2/3 C Whole Milk, at room temperature

2/3 C All-Purpose flour

1/2 t Kosher salt

2 t Vanilla Extract

  1. Preheat the oven to 450° F. To make the jam: add the strawberries, maple syrup, lemon juice, and vanilla to a medium-size pot set over high heat. Bring the mixture to a boil, once boiling, use a spoon to break down and mash the berries. Continue to cook for 5-8 minutes or until the jam has reduced and thickened by 1/3. Keep warm.

  2. Meanwhile, bake the Dutch baby. Using an electric mixer, whisk together the eggs, milk, flour, salt, vanilla, and 2 tablespoons melted butter until the batter is smooth, about 1 minute. Make sure no large clumps of flour remain.

  3. Melt the butter in a 10-12 inch cast iron skillet set over medium heat. Allow the butter to brown until it smells toasted and is a deep golden color, about 3-4 minutes. Pour the batter into the hot skillet. Place the skillet in the center of the oven and bake for 15 minutes or until the pancake is fully puffed and browned on top. DO NOT open the oven during the first 15 minutes of cooking.

  4. As soon as the Dutch baby comes out of the oven, top it with pats of butter, then warm jam. Add whipped cream if you'd like, Enjoy! (halfbakedharvest.com)

Swirled Carrot Cake Cheesecake Bars

CARROT CAKE

3/4 C Salted Butter, melted

1/2 C Brown Sugar

2 Large Eggs, at room temperature

2 t Vanilla Extract

1/4 C All-Purpose Flour

1 t Baking Powder

1/2 t Baking Soda

1/4 t Kosher Salt

1/2 t Ground Cinnamon

1 1/3 C Grated Carrot

CHEESECAKE

16 oz Cream cheese, at room temperature

1/2 C Granulated Sugar

2 t All-Purpose Flour

2 Large eggs, at room temperature

2 t Vanilla Extract

VANILLA ICING

4 T Salted Butter, melted

1 1/4 C Powdered Sugar

1 t Vanilla Extract

  1. Preheat the oven to 350° F. Line a 9 inch square baking pan with parchment paper.

  2. To make the carrot cake. In a mixing bowl, beat together the melted butter, brown sugar, eggs, and vanilla until combined. Add the flour, baking powder, baking soda, salt, and cinnamon, beating until just combined. Stir in the grated carrots.

  3. To make the cheesecake. In a mixing bowl, beat together the cream cheese, sugar, and flour until whipped, about 3 minutes. Add the eggs, one at time until incorporated. Add the vanilla and beat once more until the mixture is smooth.

  4. Assemble. Working with the carrot cake batter, spread about 2/3rds of the batter into the prepared pan in an even layer. Now pour over 2/3rds of the cheesecake batter, then dollop spoonfuls of the remaining carrot cake batter into the cheesecake layer. Lastly, pour/drizzle over the remaining cheesecake batter. Take the pan and tap it against the counter 2-3 times to help pop any air pockets in the cheesecake.

  5. Bake for 45-55 minutes, tenting the cake with foil halfway through cooking to prevent the top from browning. Allow the cake to cool in the pan, then transfer to the fridge to chill completely, at least 3 hours.

  6. To make the icing, whisk the butter, powdered sugar, vanilla, and 2 tablespoons water (or milk), until smooth. If needed, thin with additional water/milk. Drizzle the icing over the bars. The bars can keep chilled in the fridge for up to 5 days.

The best of both worlds...sweet carrot cake with notes of vanilla and cinnamon, swirled with rich, creamy cheesecake, and generously glazed with a retro-style vanilla glaze for an extra special touch. The added bonus is that these bars take almost no effort to make. The perfect treat for all your upcoming spring events…or simply to enjoy as an afternoon snack. Every last bite is truly delicious! (halfbakedharvest.com)

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