This is…pretty amazing? It is pretty non-traditional tasting, which won over my cheesecake-hating boss, but it’s super delicious. I love the malt flavor, and it’s got more of a frozen custard texture than anything else.
The recipe I followed said to serve with whipped cream and Whoppers (to go along with the malt theme), I went with hot fudge sauce which also is a delightful pairing. The recipe didn’t mention greasing the bottom of the pie plate, but seeing as I actually broke my glass pie plate serving this…I’m going to go ahead and recommend that you do. (The whole thing got eaten, risk of internal bleeding or no.) You can also make this in one of those mini-cheesecake dishes with the individual removable little bottoms, in which case don’t worry about it!
Ingredients:
Crust:
- 1 cup graham cracker crumbs (roughly 6 crackers)
- 5 tablespoons melted butter
- 2 tablespoons malted milk powder
- 2 tablespoons sugar
Cheesecake:
- 1 cup heavy cream
- 3/4 cup malted milk powder
- 1 cup sugar
- 8 ounces cream cheese, room temperature
- 1 teaspoon vanilla extract
Toppings, as desired:
- 1/2 cup heavy cream plus 1 1/2 tablespoons powdered sugar
- whoppers, for garnish
- hot fudge ice cream topping
I always find a food processor the easiest way to prepare crumb crusts. Process the graham crackers until well crushed, then add the melted butter, malt powder, and sugar and process until well mixed, scraping the sides of the food processor once or twice in the process. Transfer the mixture into a greased 9″ pie plate, or into the wells of a 12 cavity mini cheesecake dish and press firmly into the bottom of the dish to create the bottom crust. Refrigerate at least 15 minutes while you prepare the filling.
In a large bowl, beat the heavy cream until stiff peaks form. Set aside.
In another large bowl, stir together the sugar and malted milk powder.
Add the cream cheese and vanilla and beat until well combined.
Gently fold a quarter of the whipped cream into the cream cheese mixture, lightening the cream cheese mixture, before folding the remaining whipped cream into the cream cheese mixture.
Gently pour or spoon the filling into the pie plate or mini cheesecake dish, tapping the bottom of the dish on the counter to remove any air pockets. Cover, and freeze overnight.
When ready to serve, if desired beat the heavy cream until stiff peaks form. Add the powdered sugar and beat a further 30 seconds. Top the cheesecake with whipped cream, Whoppers, and/or hot fudge sauce as desired.
Malt Vanilla Cheesecake
From Cookie Dough and Oven Mitt.
Crust:
- 1 cup graham cracker crumbs (roughly 6 crackers)
- 5 tablespoons melted butter
- 2 tablespoons malted milk powder
- 2 tablespoons sugar
Cheesecake:
- 1 cup heavy cream
- 3/4 cup malted milk powder
- 1 cup sugar
- 8 ounces cream cheese, room temperature
- 1 teaspoon vanilla extract
Toppings, as desired:
- 1/2 cup heavy cream plus 1 1/2 tablespoons powdered sugar
- whoppers, for garnish
- hot fudge ice cream topping
Process the graham crackers in a food processor until well crushed, then add the melted butter, malt powder, and sugar and process until well mixed, scraping the sides of the food processor once or twice in the process. Transfer the mixture into a greased 9″ pie plate, or into the wells of a 12 cavity mini cheesecake dish and press firmly into the bottom of the dish to create the bottom crust. Refrigerate at least 15 minutes while you prepare the filling.
In a large bowl, beat the heavy cream until stiff peaks form. Set aside.
In another large bowl, stir together the sugar and malted milk powder. Add the cream cheese and vanilla and beat until well combined. Gently fold a quarter of the whipped cream into the cream cheese mixture, lightening the cream cheese mixture, before folding the remaining whipped cream into the cream cheese mixture. Gently pour or spoon the filling into the pie plate or mini cheesecake dish, tapping the bottom of the dish on the counter to remove any air pockets. Cover, and freeze overnight.
When ready to serve, if desired beat the heavy cream until stiff peaks form. Add the powdered sugar and beat a further 30 seconds. Top the cheesecake with whipped cream, Whoppers, and/or hot fudge sauce as desired.
Ingredients:
Pour the sugar mixture over the apples and stir to combine.
Transfer the apple mixture into the bottom crust.
Top with the other crust, pinching together the edges all the way around, to seal, and cutting several slits in the top.
Bake 45-50 minutes, then serve with ice cream!
Ingredients:
Turn out onto a lightly floured surface and knead unto a soft, smooth dough is formed. Form the dough into a ball and place it in a large greased bowl, turning the dough-ball to get it lightly greased all over. Cover with a kitchen towel and set aside in a warm place to ride until the dough has doubled, 1 to 1 1/2 hours.
While the dough rises, prepare the apple filling. Preheat the oven to 375 degrees. Line a baking sheet with foil or parchment. Combine the diced apple with the remaining 1/2 teaspoon cinnamon, and spread on the lined sheet.
Bake 15-20 minutes, until the pieces are dry to the touch. Remove from the oven and set aside to cool.
Once the dough has risen, increase the oven temperature to 425 degrees, and set a large pot of water on the stove to boil. Line another baking sheet and set aside.
Spread 1/4 of the cheese and 1/4 of the apple down the long side of one of the dough pieces, then repeat with the remaining cheese, apple, and dough pieces.
Lightly brush the opposite long sides with egg wash, then roll the dough around the filling, towards the egg wash side, creating a log, and pinching to make sure the log stays closed around the filling.
Gently tie each log into a basic knot.
Add the baking soda to the boiling water, being careful as it will foam up. Add two of the knots to the boiling water and let them boil for 30 seconds, spooning water over them or flipping them if they are floating half out of the water. Remove from the water with a slotted spoon and place on the prepared sheet. Repeat with the remaining pretzels.
Brush the top of each knot with egg wash, then sprinkle with sea salt. Bake 18-20 minutes, or until golden brown. 
Let cool 10 minutes before serving.
Super yummy, and not as much work as they may appear!
Ingredients:
Preheat oven to 400 degrees. Trim any excess fat or creepy bits (tendons) from the pork, then pat the outside dry with paper towels. Sprinkle salt, pepper, and the rosemary evenly all over the pork.
Turn the pork, using tongs, and sear similarly on all the other sides.
Transfer the pan to the oven and cook until an instant read thermometer reads 140 degrees in the center, 12-15 minutes. If you have one of the ones that reads the meat while it’s still in the oven, even better, mine was even hotter at just 12 minutes. Remove the pork to a clean plate/cutting board.
Return the pan to medium high heat and add the cider mixture, scraping up the browned bits on the bottom with a wooden spoon.
When the cider has reached a simmer, return the pork to the pan. Spoon the cider mixture over the pork, tilting the pan as needed to scoop up more mixture.
Continue spooning the cider mixture until it reduces and thickens. Remove the pan from the heat, and remove the pork to a cutting board. Tent with foil and let rest 5-10 minutes before slicing and serving, drizzling with the remaining cider sauce.
Ingredients:
Add the melted butter and combine until well mixed. Again, this takes just seconds in a food processor.
Transfer the crumb mixture into a 9″ springform pan and bake 15 minutes. Remove from the oven and set aside to cool. Once the crust has reached room temperature, you can store it in the freezer until the ice cream is ready.
To make the ice cream, place the yolks in a medium, heatproof bowl and whisk them to break them up. Whisk in the malted milk powder, then set aside.
In a heavy saucepan, combine the cream, milk, sugar, and salt, stirring to combine. Place the pan over medium-high heat until the mixture just begins to simmer, then reduce the heat to medium.
Stirring the cream mixture constantly with a rubber spatula, now drizzle the egg mixture into the rest of the cream mixture. Cook, stirring constantly, until the combined mixture coats the back of a spoon, holding a clear line when you run your finger through it.
Strain the mixture into a clean container (to catch any scrambled eggs that may have cooked a bit too much).
Put your clean container into an ice bath to cool the custard you’ve made, stirring occasionally. Once the custard has reached roughly room temperature, stir in the vanilla and then cover it with plastic wrap, pressing the wrap all the way down to the surface of the custard to prevent a skin from forming on the surface. Refrigerate at least 2 hours.
When the custard has been chilled, freeze it according to your ice cream maker’s instructions. You can add fudge sauce (however much you want, probably something like 6 ounces) to the end of the churning process, or add it to the ice cream as you put it in the pan – I went with the latter as I didn’t want brown ice cream, but either way is going to taste fantastic.
Remove the prepared crust from the freezer and scoop the soft ice cream from your ice cream maker, adding hot fudge sauce between scoops of ice cream if you haven’t already added it to the ice cream, then swirling a bit and smoothing the top.
Freeze at least a further 3 hours before serving.
Happy birthday to me!
Ingredients:
Add the egg and vanilla, then the salt.
On low speed, add the flour 1/2 cup at the time.
Fold in the baking soda, cornstarch, and butterscotch chips by hand.
Either cover the dough in the bowl or place it on plastic wrap and shape into a log (like slice and bake dough you can buy in the dairy/eggs section of your supermarket) and wrap up tight. Refrigerate at least 3 hours, preferably overnight.
Preheat oven to 350 degrees and line cookie sheets with parchment paper. Spoon or slice cookie dough onto the lined sheets.
Bake 10-12 minutes, cool on the pans 2 minutes, then transfer to a rack to cool.
Ingredients:
Bake for 15 minutes, then remove from the oven and set aside to cool slightly.
Add the eggs one at a time, beating after each.
Mix in the vanilla and cinnamon.
Finally, mix in the sour cream, then spread evenly in the prepared crust. Set aside to make the topping.
For the topping, combine the oats, flour, brown sugar, cinnamon, and salt in a medium bowl. Use a pastry blender, fork, or your hands to mix the butter into the dry goods until the the butter is well distributed and has just small clumps throughout.
Sprinkle the prepared oat mixture on top of the pears.
Bake for 15 minutes at 350, then reduce the temperature to 200 and bake a further 2 hours and 10 minutes. Turn off the oven, remove the cheesecake, and run a knife around the inside edge of the pan. Return the cheesecake to the oven with the door shut and let it sit in the still-warm oven for a further 2 hours. Remove from the oven, cover, and chill overnight.
My coworker Carol said this was the best thing I’ve made yet, which is a no small feat!
First, though, a 2-picture tutorial on cutting lemons to juice them, which I learned from the side of a lime box:
Transfer to a dish with a lid and freeze several more hours until firm.
Super simple, super flavorful
If you’re unsure how to get prepared spaghetti squash, cut a spaghetti squash in half lengthwise and scrape out the seeds and glop in the middle with a spoon. Either bake, face down, at 350 degrees for an hour, or microwave each half, again face down, for 10 minutes. Either way, once they are cooked you just scrape out the insides with a fork or two, and it’s all set! What you don’t use for the cheesecake, you can eat for dinner with some spaghetti sauce!
Add the pudding mix and process again until evenly combined.
Dot the surface with the jam, in this case blueberry, and swirl it with a knife.
Chill at least 1 hour before serving.
Stir in the chocolate chips.
Serve either with a spoon, sliced fruit, or cookies for dipping.
sparecake 