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Fro-yo Malt

July 2, 2013 · by Ari · 24 Comments

Fro-yo Malt

I love to bake, but my #1 hands down favorite dessert will always be anything involving ice cream or fro-yo. In fact, sometimes if I get fro-yo as an afternoon snack, I find myself still eating some after dinner for dessert. I can’t even keep ice cream in the house, or it’s bad news.

Fro-yo Malt

One of my favorite ways to eat ice cream is a thick and creamy malted milk shake. What is it about malt powder that automatically makes things delicious?? I love sitting down at an old school diner and ordering a vanilla malt. I haven’t had one in years because shakes have more calories than almost any dessert out there. I never stopped craving them, so I made my own smaller ones using nonfat fro-yo and almond milk. Let me tell you, they taste exactly like the real deal!

Fro-yo MaltI made them for my mom and she told me they were her favorite thing I’ve ever made! They are definitely on my favorites list also. Thick, creamy and perfect for the summer (not that I don’t drink shakes in December…), these are sure to cool you off and take you back in time without giving you the gross ate-too-much-ice-cream feeling. You can make these whatever flavor you want–chocolate, caramel, the possibilities are endless! Also, this makes a fairly small shake (about 1 cup). You are free to double the portions if desired. I kept it closer to what I consider (and what do I even know? 😉 ) to be a healthy-ish dessert portion, but I’m not going to tell you how much fro-yo to eat. 😉

Print
Fro-yo Malt

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 3 servings

Serving Size: Approx 1 cup

Fro-yo Malt

Ingredients

  • 2 cups nonfat vanilla frozen yogurt (or chocolate, or any flavor you like), I used Stoneyfield
  • 1 cup unsweetened almond milk
  • 1/4 cup malted milk powder
  • Light whipped cream and sprinkles for topping, optional

Instructions

  1. Blend frozen yogurt, almond milk and malted milk powder in a blender until smooth, about 1 minute. Serve topped with whipped cream and sprinkles if desired.
3.1
http://www.arismenu.com/fro-yo-malt/

 

Filed Under: Dessert, Drinks, Gluten-free, Holiday & Seasonal, Ice Cream & Fro-yo, Smoothies & Shakes · Tagged: dessert, easy, fro yo, malt, milk shake, quick, recipe, vegetarian

Whopper Cookies

February 27, 2013 · by Ari · 16 Comments

Whopper Cookies

One time I went on vacation with my dad, and he tried to take a box of whoppers through the line at security. It had already been opened, and they wanted to check inside the box. He then had a legit argument with the TSA about how if they wanted to dig inside his candy box, they were going to need to buy him a new one.

Whopper Cookies

Well, I’m sure you’ll be shocked to know, they bought him no new box of candy. I mean, you just don’t argue with the TSA. Listen, I don’t like it any more than you do when they put me in that machine that basically shows them my naked body (does anyone else feel like this is the most awful part of traveling????) butI like to actually be able to get on the plane, so I would rather keep my mouth shut.

Whopper Cookies

Steve likes to make things difficult, and refuse to get him, so they make him get a pat down. I feel like that would be, umm, way worse, but he is stubborn. Anyway, enough about airport security. Cookies are, like, 5 zillion times cooler!

Whopper Cookies

I feel malt is sooooo under rated. I really don’t know why I haven’t put it into every baked good I’ve ever made. The sweet, strong taste pairs perfectly with milk, chocolate, beer, you name it!

Whopper Cookies

These cookies give you a double dose with malted milk powder in the cookie base, and then the dough is stuffed with chocolatey malty Whoppers candy, and of course chocolate chips for an extra dose of chocolate–extra chocolate is always necessary. The Whoppers get a little soft as the cookies bake, but as they cool, they quickly return to their crunchy texture bringing a nice texture to these ultra-soft cookies.

Whopper Cookies

Peanut butter cookies are usually my favorite,. but these babies give my normal peanut butter love a run for it’s money. They stay soft for days too–if you can keep ’em around that long. 😉

 

Whopper Cookies

yield 3 dozen

  • 2 1/4 cups white whole wheat flour
  • 1/2 cup malted milk powder
  • 1 tsp baking soda
  • dash salt
  • 1 cup fat free (or reduced at) cream cheese, softened
  • 2/3 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 1 1/2 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup dark chocolate chips
  • 5 oz box of Whoppers

Directions:

  1. In a medium bowl, whisk together flour, malt powder, baking soda and salt. Set aside.
  2. In the bowl of a stand mixture, beat softened cream cheese until fluffy. Beat in sugars until well combined. Add vanilla. Beat in eggs one at a time.
  3. Slowly, stir in dry ingredients until combined, scraping down sides of the bowl when necessary. Gently, fold in chocolate chips and Whoppers.
  4. Refrigerate dough for at least 30 minutes. Preheat oven to 375. Line two large baking sheets with Silpat or parchment paper.
  5. Roll chilled dough into 1″ balls and transfer to baking sheet. Bake until edges are golden and cookies are just set, about 10-12 minutes. Let stand for 10 minutes, then transfer to a wire rack to cool completely. Store in a not quite airtight container (if they don’t breathe, they lose their texture, but I wouldn’t leave them next to a vent either) for 5-7 days.

Filed Under: Cookies, Dessert · Tagged: candy, chocolate, cookies, dessert, malt, recipe, whole grain, whoppers

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