April Showers Baking Day

With April here and the unpredictable weather making its mark, we’ve got the perfect activity to combat rainy April showers: baking! Not only is baking an excellent way for families to bond and make lasting memories and traditions, but studies have also found baking to be a contributing factor in reducing stress, improving mood and boosting self-esteem. With one option below from Mazola and Bake Good, there are ample sweet and savoury options to ensure these days are filled with unforgettable (and delicious) memories. To achieve perfection, we recommend using Mazola Vegetable Oil, perfect for baking as it’s made with 100% pure ingredients as well as Fleischmann’s Baking Powder, the perfect ingredient to make your baking creations fluffy and light. —Vita Daily

Chocolate Strawberry Ice Cream Sandwiches

Ingredients:

Ice Cream Filling

• 1 quart vanilla ice cream
• 1 pint (2 cups) fresh strawberries, chopped
• 1-1/2 teaspoons sugar

Cookies

• 2-1/4 cups all-purpose flour
• 1/4 cup cocoa powder
• 1 teaspoon Fleischmann’s® Baking Powder
• 1/4 teaspoon salt
• 1-1/2 cups sugar
• 1/2 cup Mazola® Vegetable Oil
• 2 eggs
• 1 teaspoon pure vanilla extract

Directions:

For the Ice Cream Filling

1. Soften ice cream in a large mixing bowl at room temperature for 15 to 20 minutes, stirring occasionally. Mash strawberries with a fork; add sugar and stir until well blended. Mix ice cream and strawberries until well blended. Line two 9 x 9-inch square pans with plastic wrap and spread an equal amount of ice cream mixture in each. Mixture will be about 3/4-inch thick. Press another layer of plastic wrap on top of ice cream and freeze for at least 2 hours.

For the Cookies

2. Combine flour, cocoa, baking powder and salt in a bowl until well blended; set aside.

3. Beat sugar, oil, eggs and vanilla in large bowl with electric mixer for 1 minute or until well mixed. Add flour mixture at medium speed for 1 to 2 minutes until well blended.

4. Divide dough in half. Form each half of dough into a 9 x 9-inch square on parchment or wax paper. Cover squares with another layer of paper and freeze for at least 2 hours or up to 1 month. (Dough should fit easily on top of prepared ice cream).

5. To bake cookies, preheat oven to 350°F. Remove dough from freezer; thaw briefly for 5 minutes, then roll to smooth and flatten if needed. Cut dough into 3 x 3-inch squares and place 1 inch apart on parchment paper lined baking sheets. Bake 10 to 12 minutes until cookies are set and bottoms are lightly browned.

6. Cool cookies for 1 to 2 minutes on baking sheet; transfer to cooling rack to cool completely.

To Assemble Ice Cream Sandwiches

7. Cut ice cream into 3 x 3-inch squares. Place ice cream on bottom of one cookie and top with a second cookie. Wrap in foil and keep frozen until ready to serve.