Decadent Frozen Greek Yogurt

Greek yogurt adds a delicious tartness and extra creaminess to this simple but decadent ice cream recipe.

 

Ingredients

3/4 c cream
1 c plain greek yogurt (I use 2% or 0% fat)
1/2 c milk (low-fat or non-dairy is fine)
1/3-1/2 c sugar, depending on taste
1 tsp vanilla or other flavor extract of your choice (I have rum extract and almond flavor on my list to try)

Chocolate ganache for topping (combine 1 part chocolate and 1 part cream, whisked together over the low heat until smooth and creamy)

Preparation

Whisk together all ingredients. Chill overnight and freeze in an ice cream maker. Voila--delicious!

Optional flavor boost: For even more vanilla flavor, you may want to scald the cream first with a 1/2 vanilla bean. You can also thicken the cream and milk with cornstarch over the low-medium heat before blending with other ingredients. If you do either of these things, be sure to chill the ice cream mixture long enough to get the mixture very cold (at least 12 hours) before attempting to freeze it.

Three-Layer Oatmeal Fudge Brownies

These brownies are delicious (and also dangerously addictive!). Whenever I'm asked to bake brownies for an event, these are the ones I make. The recipe is adapted from the Junior League Cookbook.

Ingredients:

Oatmeal Layer

½ cup                    all-purpose flour

1 cup                     rolled oats

½ cup                    packed brown sugar

8 tablespoons    regular salted butter (1 stick), melted

Brownie Layer

7 T          butter

2 oz        unsweetened chocolate

2              eggs

2/3 c      sugar

¼ t          salt (or to taste…I sometimes leave it out)

2 t           vanilla extract

¾ c          all-purpose flour (can also experiment with spelt or whole wheat pastry flour)

Icing

1 ¾ c      powdered sugar

4 T          butter, softened

2 T          milk, cream, or half and half

1 t           vanilla extract

To make:

For the oatmeal layer: Preheat oven to 350. Grease a 9-inch square baking pan. Mix flour, sugar, oats, and brown sugar. Add melted butter and stir until well incorporated. Press mixture evenly into the bottom of the pan. Bake for about 10 minutes, until golden brown. (Remember this layer will be cooked again, so it should not be completely “done” when you take it out.) Prepare brownie layer while oatmeal layer is baking.

For the brownie layer: Melt the butter and chocolate together over low heat or in a microwave and cool. Beat the eggs in a mixing bowl and stir in the sugar, salt, and vanilla. Add the chocolate mixture and flour. Spread brownie mixture over the baked oatmeal layer and bake for 25 minutes. Remove from the oven and cool in the pan.

Combine the sugar, butter, milk, and vanilla and beat until smooth and creamy. Ice the brownies after they have cooled.