Chocolate Malt Ice Cream

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If a thick, chocolate malt milkshake is your kind of treat, just wait until you scoop into this chocolate malt ice cream—it’s everything you love, frozen into pure nostalgic bliss.

horizontal side shot of ice cream in white bowl on wooden table

Chocolate Malt

One taste of a chocolate malt is all it takes to transport me back to childhood. My grandpa used to make chocolate malts for us when we visited and we’d very carefully carry them upstairs and out the second-story door to walk out on the roof and enjoy them. The excitement of being on the roof and also enjoying a frosty chocolate malt milkshake? Oh, that couldn’t be beaten.

This batch of chocolate malt ice cream took me right back to visiting my grandparents in Dewey, AZ in the summertime. There are so many memories attached to the foods we eat and I love when I can make something today that transports me back in time.

The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!

And if you love Whoppers or chocolate malted milk balls, you just might go a little crazy over this Chocolate Malted Crunch Ice Cream. Old-fashioned chocolate malt ice cream gets a little extra boost of fun from chopped malted milk balls.

close up horizontal photo of old fashioned ice cream scoop in container of chocolate ice cream

Chocolate Malt Ice Cream

Making this ice cream is pretty darn easy. There are no eggs required and you won’t need a custard base for this ice cream. You’ll simply whisk together the cream, cocoa powder, malted milk powder, sugar, and salt in a saucepan and bring it to a simmer.

Stir in the chocolate until it melts, add the milk, and then chill your ice cream base until it’s good and cold. Once the mixture is cool, pour it into the ice cream maker and churn

Moist Zucchini Dark Chocolate Bundt Cake

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Moist Zucchini Dark Chocolate Bundt Cake

A zucchini chocolate bundt cake with a rich chocolate glaze. The cake is on a wire cooling rack and has mini chocolate chips scattered under and around the rack.

This Chocolate Zucchini Bundt Cake is rich, ultra-moist, and packed with deep chocolate flavor. You’d never guess it’s made with zucchini, but that’s the secret to its soft, tender crumb!

We always end up drowning in zucchini by mid-summer (anyone else feel personally attacked by their garden?), and this cake is the easiest, most delicious way to use it up. But let’s be clear: this isn’t your grandma’s bundt cake. We’re talking deep, dark chocolate, a generous handful of chocolate chips, and a glossy ganache that’s so good, you’ll want to lick the spoon.

A slice of zucchini chocolate bundt cake being removed from the cake. The inside of the cake is dark, moist chocolate and there is a chocolate glaze on top of the cake.

Dark Chocolate Bundt Cake

Dark chocolate sounds intense, right? Like it’s going to be super rich and way more work. But thanks to dark chocolate cocoa powder. (which you can now find at most grocery stores! Target usually has the best price.) It’s shockingly easy to get that deep, decadent flavor without any extra hassle.

And the best part? It’s not overpowering. The shredded zucchini keeps the crumb moist and light, while the semi-sweet mini chocolate chips add just the right sweetness. You get a bold chocolate cake that’s actually balanced.

Can I Use Regular Cocoa Powder?

Absolutely. If you don’t have dark cocoa, regular unsweetened cocoa works just fine. Want to lean darker? Use dark chocolate chips or go all in with a bittersweet ganache. Honestly, whatever chocolate you’ve got—use it. This recipe is super forgiving, and your cake will still turn out delicious.

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Homemade BYU Graham Canyon Ice Cream Copycat (Graham Central Station Ice Cream) [+Video]

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Homemade BYU Graham Canyon Ice Cream Copycat (Graham Central Station Ice Cream) [+Video]

a photo of a white bowl full of scoops of graham canyon ice cream

Graham Canyon ice cream is a creamy graham cracker flavored ice cream with ribbons of graham cracker swirl and chunks of chocolate covered honeycomb bits. It is the best ice cream you’ll ever have!

Graham Canyon ice cream copycat is probably the greatest recipe copycat I’ve ever made and it works with both homemade and store-bought ice cream, though I will now, just as always, use Tillamook since it’s so easy.

Cade is insanely ice cream obsessed and since discovering Graham Canyon from the BYU Creamery or as Handel’s calls it, Graham Central Station, it has quickly risen to one of his most favorite flavors. Literally the most delicious ice cream ever and I think I’ve made every neighbor and friend in Davis County try it.

I decided I had to finally figure out a copycat version for Cade’s birthday this year. We used to be able to find graham canyon in a couple of different spots up here in Davis County, but I haven’t been able to find it in months. Since BYU is a little too far away for an ice cream run, I brought the BYU creamery into my kitchen! Best birthday ever for Cade this year!

Ingredients for Graham Canyon Ice Cream

I’m going to give you two different options for making this ice cream recipe – one completely from scratch and one that simplifies things by using store-bought ice cream that you transform into graham cracker ice cream. You can choose what you have time for. Here is everything you’ll need…

For the Homemade Ice Cream

  • Heavy Cream: use heavy whipping cream for the creamiest texture
  • Half and Half: combines with the cream for a smooth and creamy ice cream
  • Sugar: adds sweetness
  • Vanilla Extract: adds flavor
  • Egg Yolks: adds richness and creaminess to the ice cream
  • Graham Crackers: crushed into a fine powder

OR

  • Tillamook French Vanilla Ice Cream: Tillamook has the best fat content and creaminess.

For the Graham Cracker Swirl

  • Graham Crackers: crushed into fine powder
  • Cinnamon: adds flavor
  • Water: helps the swirl be ribbony and delicious
  • Butter: adds rich flavor to the swirl and helps bind the swirl together
  • Honey: adds natural sweetness
  • Violet Crumble o

Homemade Box Brownies

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Homemade Box Brownies

a photo of three chocolate brownies stacked on each other

Everybody loves brownies! Am I right?! These homemade box brownies are fudgy and chewy with that crackling on top that just screams brownie. I’ve been working on this recipe for a while and I’ve finally nailed it!

Brownies, ugh, the nightmare of homemade brownies! They are so tricky to get just right! Our oven is not cooking evenly which I can manage 90% of the time but brownies are really tricky. Add on top that I’m obsessed with a crinkle top and these brownies have taken years to develop! They are Cade’s favorite dessert next to or equal to ice cream so the need to find perfection was big! And these are perfection!

These brownies are easy and fudgy and made totally from scratch! I’m not going to lie, the Ghirardelli brownies boxed mix that you can buy at Costco are my go-to when I’m in a rush, but this homemade brownie recipe rivals those Ghirardelli box brownies! There’s just something about homemade that feels and tastes so much better!

Ingredients for Homemade Box Brownies

There are some ingredients that are an absolute must for the best brownies. For a crinkle top and best flavor you have to use cocoa powder and chopped chocolate or chocolate chips. You also must use oil and butter. Here is a complete list of everything you need:

  • Butter: use unsalted butter to control the salt in the brownies and you want it melted to get the right texture and the crackly shiny top on the brownies
  • Vegetable Oil: helps the brownies be moist and fudgy
  • Sugar: adds sweetness and balances the bitterness of the cocoa powder
  • Brown Sugar: adds more sweetness and richness in flavor
  • Unsweetened Cocoa Powder: adds all the chocolate flavor
  • Eggs: adds structure to the brownies
  • Vanilla Extract: adds flavor
  • Espresso Powder: found in the baking section and is used to enhance the chocolate flavor. It can be skipped if you absolutely cannot find it or substitute with instant coffee.
  • Salt: enhances all the flavors
  • Flour: just regular all-purpose flour is all you need
  • Semi-Sweet Chocolate Chips: adds texture and more chocolate flavor

The measurements for all these ingredients can be found in the recipe card at the end of the post.

How to Make Box Brownies at Home

These fudgy brownies are made in just about 30 minutes and they taste even better than your favorite boxed brownies. Here are the steps for making them:

  1. Prep: Preheat the oven to 350 degrees F and line a 9×9 baking pan with foil (or parchment paper) and then cooking spray.
  2. Stir: Combine the melted butter, oil, sugar, and cocoa powder in a large mixing bowl and stir with a wooden spoon until well combine and shiny.
  3. Whisk: In a small bowl, add the eggs and whisk until pale yellow. Add in the vanilla, espresso powder and salt. Add to chocolate mixtu

3 Ingredient Hot Cocoa Mix

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3 ingredient hot cocoa mix is a tasty, simple, convenient, and economical way to get your hot chocolate fix. Whip up a batch to keep on hand for after school, cold weather, and cravings!

cocoa mix in jar with scoop

3 Ingredient Hot Cocoa Mix

We’ve been making 3 ingredient cocoa for about as long as I can remember. Milk + Cocoa + Sugar add up to a terrific cup of hot chocolate.

However, my kids prefer to just grab the packets of cocoa and add hot water when they want cocoa. So, that led me back to this mix that my mom always had on hand when we were growing up. It works the same way – and tastes better by far!

It’s a budget friendly recipe, too. So grab your whisk and 3 simple ingredients and a delightful cup of cocoa is mere moments away!

3 ingredients for cocoa in bowl with whisk

Homemade Hot Cocoa Mix

To make this old-fashioned hot cocoa mix, you’ll need the following ingredients:

  • powdered milk
  • powdered sugar
  • unsweetened cocoa powder
  • Optional: mini marshmallows, candy canes, whipped cream, and shaved chocolate

It’s important to use unsweetened cocoa powder for this recipe. Our family loves special dark or bittersweet cocoa powder for the mix. Use what you like best for baking, and you can’t go too far wrong.

dry cocoa mix in bowl with whiskRead more
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