Malted Brownies

My favorite chocolate chip cookie is a Malted Chocolate Chip cookie. The malted milk powder produces a cookie that is both chewy (in the center) and crispy (along the edges) and gives it a flavor that is just extra yummy. So, when I came across a recipe for Malted Brownies, I knew I had to try it.

One thing that was slightly different about these brownies is that they are frosted. Which might make you think that they are going to be like a snack cake, but I can assure you they are not. The consistency is all brownie! And the frosting also has malted milk powder in it, so you are getting double dose of it. It’s made with marshmallow crème (or fluff) and while it was delicious on these brownies, it would make a great filling for a chocolate cake.

Surprisingly these brownies weren’t overtly sweet considering the frosting. I think that was due to the fact that bittersweet chocolate is used to make the brownies. They are rich though, so I would suggest cutting them into 24 pieces as opposed to 12 like I did.

Malted Brownies

Ingredients:

For the Brownies:

1/2 cup unsalted butter

1 1/4 cups bittersweet chocolate chips*

4 eggs

1 1/2 cups sugar

1 teaspoon vanilla extract

1 cup flour

1/2 cup vanilla malted milk powder

2 tablespoon unsweetened cocoa powder

1 teaspoon Kosher salt

For the Frosting:

3/4 cup unsalted butter, at room temperature

7oz. jar marshmallow crème

1/2 teaspoon vanilla extract

3 tablespoons vanilla malted milk powder

2 tablespoons unsweetened cocoa powder

1/2 cup confectioners’ sugar

*The original recipe called for 8oz. bittersweet chocolate, chopped

Directions:

Preheat the oven to 350 F. Grease a 13 x 9 – inch baking pan and line with parchment paper leaving an overhang on the long sides. Set aside.

In a microwave safe bowl melt the butter and chocolate together in 35 second intervals, stirring between each, until smooth. Let cool for a few minutes.

In a large bowl whisk together the eggs, sugar and vanilla extract until smooth. Add in the melted chocolate mixture and continue whisking until combined. Add the flour, milk powder, cocoa powder and salt and continue whisking until the mixture is smooth.

Pour the brownie mixture in the prepared pan and smooth the top. Bake in the preheated oven for 30 minutes. Let cool in the pan on a wire rack before spreading frosting on top.

While the brownies are cooling make the frosting. In a large bowl beat the butter using a handheld mixer until creamy. Add in the marshmallow crème and vanilla extract and continue beating until combined. Add in the malted milk powder and cocoa powder and continue beating. Gradually add in the confectioners’ sugar and beat until thoroughly combined.

Spread frosting over cooled brownies. To make slicing the brownies easier refrigerate for about 10 minutes so the frosting can set.

Slice into 12 large brownies or 24 small brownies.

Recipe from Better Homes & Gardens

White Chocolate Raspberry Cupcakes

One of my favorite cheesecake flavors is White Chocolate Raspberry. One day I got to thinking what about a cupcake that incorporated those flavors, just without the cheesecake part. I knew I wanted the frosting to be white chocolate, but I wasn’t quite sure how I wanted to incorporate raspberry into the cupcakes. I wasn’t sure if I wanted to fold fresh raspberries into the batter or make the cupcakes with a raspberry swirl. Ultimately, I decided to make a true raspberry cupcake by incorporating a fresh raspberry puree and raspberry powder – made from freeze-dried raspberries – into my batter. 

To make the raspberry puree and the raspberry powder I used my food processor to process the fresh raspberries and freeze-dried raspberries and then used a fine mesh sieve to sift the seeds out of the raspberry powder and pressed the raspberry puree through the sieve to separate it from the seeds. A quick tip, I processed the freeze-dried raspberries first and then the fresh raspberries afterwards so I wouldn’t have to clean my food processor in between. If you are wondering where you can get freeze dried raspberries from, I found mine at my local Target. And while you could make these cupcakes without the raspberry powder, adding it really enhances the raspberry flavor, especially if you end up with a batch of raspberries that aren’t incredibly sweet. The powder also intensifies the color of the cupcakes without having to use food coloring to get a nice pink color reminiscent of raspberries.

Once the raspberry powder and puree was ready, I incorporated the puree into my wet ingredients and the powder into my dry ingredients and then mixed the dry ingredients into the wet ingredients alternating with milk. When filling my cupcake liners, I erred on the side of caution when filling them since I wasn’t sure how much they would rise. As you can see, I filled them about 3/4 quarters of the way…

Once they were baked though I noticed that they didn’t rise that much and I could have filled them just about to the top. And I have to mention that the smell of these cupcakes is pure raspberries. There was no doubt what the flavor was going to be.

After letting them cool in the pan for 15 minutes I transferred them to a wire rack to cool completely. Once they were cooled it was time to make the frosting.   

Now, for the white chocolate frosting you may be tempted to and they are easier to come by, but don’t use white chips for it. With most brands, white chips do not contain cocoa butter and thus cannot be called chocolate. If you do use them, your frosting will not be smooth, but instead will have chunks of the chips in it even after melting and beating it into your frosting (I speak from experience). It’s best to buy white chocolate in bar form and check the ingredient list to make sure it does contain cocoa butter. For this recipe I used two Lindt White Chocolate bars that you can find in the candy aisle or you can use Ghirardelli White Chocolate Bars that are normally found in the baking aisle.

I started by melting and cooling the chocolate and then I gradually beat it into butter that I had already beaten. I opted to make the frosting in my stand mixer so I could keep it running constantly while adding in the ingredients. Once the chocolate was incorporated, I then gradually added in confectioners’ sugar and finally vanilla extract and heavy whipping cream. Adding the whipping cream helps to make the frosting light and fluffy. And in case you are wondering, even with the chocolate and confectioners’ sugar the frosting is not overly sweet. I transferred the frosting to a piping bag fitted with a large star tip and piped swirls on each of the cupcakes and topped some with a fresh raspberry for a final touch.

Raspberry Cupcakes

  • Servings: 12 Cupcakes
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Ingredients:

6oz. (1 1/4 cups) fresh raspberries

1/4 cup freeze dried raspberries,

1 1/2 cups cake flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

Directions:

Preheat oven to 350 F. Line a cupcake pan with liners and set aside.

In the bowl of a food processor add the freeze-dried raspberries. Pulse a few times until they become a powder. Sift the powder through a fine mesh sieve to eliminate the seeds. Set aside.

Add the fresh raspberries to the bowl of the food processor and pulse until the raspberries until they have broken down. Press the mixture through a fine mesh sieve over a bowl to separate the seeds from the puree. Set aside.

In a medium bowl whisk together the flour, baking powder, salt and raspberry powder and set aside.

In a large bowl cream together the butter on medium speed until cream. Add the sugar and continue beating until light & fluffy.

Add the eggs 1 at a time, then the vanilla extract and finally the raspberry puree until just incorporated.

Add the flour mixture in three parts, alternating with the milk on low speed. Raise the speed to medium until just combined.

Divide the batter among the prepared pan and bake 20 to 25 minutes, or until a cake tester inserted in one of the cupcakes comes out clean.

Let cool in the pan for 15 minutes and then transfer to a wire rack to cool completely before frosting.

White Chocolate Frosting

  • Servings: About 2 cups
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Ingredients:

8oz. white chocolate

1 cup (2 sticks) unsalted butter, at room temperature

1 1/2 cups confectioners’ sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

2 tablespoons heavy whipping cream

Directions:

Chop the white chocolate and microwave in 30 second intervals, stirring between each, until completely smooth. Let cool for 15 minutes.

In the bowl of a stand mixer (or using a hand mixer) beat the butter on medium speed until creamy. Reduce the speed to love and gradually add in the cooled melted chocolate.

Still on low speed, gradually add in the confectioners’ sugar.

Add in the vanilla extract and salt increase the speed to medium and then finally add in the heavy cream and beat for another minute or so.

Coconut Lime Crumble Bars

Feliz Cinco De Mayo! I was planning on making a different version of these crumble bars last year for Cinco De Mayo, but I ended up making a Key Lime Bundt Cake instead. And truth be told, these crumble bars are not the exact recipe from the ones I saw. I decided to tweak the recipe to use ingredients I had on hand and I thought the filling from the original recipe sounded too sweet since it listed two cans of condensed milk (and one is sweet enough) so I used the filling recipe for my Key Lime Pie. What I ended up with was a delicious crumble bar with hints of coconut in the crust and topping and a filling that was perfectly sweet and tangy.

I began by making the crust. In the bowl of my food processor I combined all of the ingredients – flour, shredded coconut, oats, brown sugar, butter, baking soda, Kosher salt and coconut extract (which is completely optional, but, will up the coconut flavor) – and pulsed it until it started to clump together but was still crumbly. I reserved a cup of the mixture and pressed the remaining amount into the bottom of a 9-inch square baking pan I lined with parchment paper leaving an overhang.

I then baked the crust in a 350 F preheated oven for about 20 minutes until it was beginning to brown. I actually took it out of the oven at the 15-minute mark but since it still looked a bit undercooked, I decided to leave it in the oven for a few more minutes. You don’t want to leave it in too long though as you will be baking it again with the filling and you don’t want the crust to get hard during the second bake.

While the crust was cooling, I made the filling. In a large bowl I beat egg yolks until they were pale and fluffy and then added in condensed milk, key lime juice and lime zest. Now, I used key lime juice, but you could easily just use freshly squeezed lime juice. I prefer the flavor of key limes over regular limes and while I would love to use freshly squeezed key lime juice, key limes are a rarity at my local supermarket.

Once the crust had cooled, I poured the filling on top.

And then sprinkled the reserved flour mixture over it.

I then baked it in the oven for about 25 minutes, until the filling had set and the crumble topping was beginning to brown.

After letting it cool completely on a wire rack, I refrigerated it for a few hours before slicing and enjoying.

Coconut Lime Crumble Bars

Ingredients:

For the crust:

1 3/4 cups flour

3/4 cup shredded coconut, unsweetened

1 cup old-fashioned oats*

3/4 cup light brown sugar

1 1/2 sticks unsalted butter, at room temperature

1/4 teaspoon baking soda

1/4 teaspoon Kosher salt

2 teaspoons coconut extract (optional)

For the filling:

1 14oz. can condensed milk

4 large egg yolks

1/2 cup lime juice**

Zest of 1 lime

*can substitute quick oats

**I used key lime juice

Directions:

Preheat the oven to 350 F. Line a 9-inch square baking pan with parchment paper leaving an overhang.

Make the crust: In the bowl of a food processor combine all of the ingredients for the crust. Pulse until the mixture begins to clump together but is still crumbly. Reserve 1 cup of the mixture and press the remaining amount into the prepared baking pan, just on the bottom. Bake for 15-20 minutes, or until beginning to brown. Cool for 10 minutes.

Make the filling: While the crust is cooling make the filling. In a medium bowl beat the eggs with a hand mixer on medium speed until pale and fluffy. Mix in the condensed milk and then the lime juice and lime zest.

Pour the filling over the cooled crust and sprinkle the top with the reserved crust mixture.

Bake for 20 – 25 minutes, or until the filling is just set and the crumble topping is golden.

Let cool completely on wire rack and then refrigerate for at least hour before slicing into 12 bars.

Store leftovers in the refrigerator.

Blackberry Lemon Cake with Cream Cheese Frosting

Today I am sharing the cake I made for Easter. I wanted to make something Spring-y this year and something that wasn’t the typical yellow or chocolate cake. Not that there is anything wrong with those. You can never go wrong with a classic! After searching around the internet for some ideas I settled on a Lemon cake with a Blackberry filling and Cream Cheese Frosting. I used to love lemon flavored desserts and then I went thru a phase where I just didn’t care for them. I must have eaten a lemon dessert that rubbed my taste buds the wrong way. Thankfully this lemon cake was just the right amount of lemon without being overpowering or sweet.

Now, this cake was almost a complete failure!  I made my blackberry filling a few days before and I followed a recipe I found online that seemed good but turned out to be overly sweet and was more syrup-like than a cake filling. I soon realized that the amount of sugar that the recipe called for was more so for a pie filling that also required a lot more blackberries than I was using. Now some people have that much of a sweet tooth but not me. Thankfully I bought two packages of blackberries in case of a mishap. The second time I added less sugar and I didn’t strain the blackberry mixture to remove the seeds. I did that the first time and I think that contributed to it being more of a syrup as well.  And once I refrigerated the mixture it was the perfect consistency to fill my cake.

And the first cake I made was a fail as well. I followed a recipe that called for altering a box cake mix and I have done this before with no issues. Well, this time my cake looked more like a pancake. Or an inflated pancake I should say. And even though I added in a good amount of lemon zest and fresh lemon juice my cake just tasted sweet with barely any lemon flavor. Granted the recipe I was following did call for a lemon box cake and I used a white box cake because I was concerned that the lemon would taste a bit artificial but that doesn’t explain why my cake had no height. As it was cooling on my kitchen counter, I was staring at it from my couch in my living room and I was trying to figure out how to get more height out of it. Ultimately, I decided to toss it and just bake a lemon cake from scratch.

After baking and cooking the cake, I wrapped the layers in plastic wrap and refrigerated it overnight. After whipping up a batch of cream cheese frosting it was time to assemble the cake. I spread a thin layer of frosting over one of the layers of the cake and then piped a dam around the cake and filled it with the blackberry filling.

Next, I topped it with the other lemon cake layer, crumb coated it and finally frosted and decorated the cake.

The components of this cake worked well together. If you are not a fan of blackberries you could use raspberries instead and if you want to up the lemon flavor you can add lemon extract to the frosting as well.

Blackberry Lemon Cake with Cream Cheese Frosting

Ingredients:

For the lemon cake:

3/4 cup unsalted butter, at room temperature

2 3/4 cups cake flour

1 tablespoon baking powder

1/2 teaspoon Kosher salt

1 1/2 cup sugar

4 large eggs

2 teaspoons vanilla extract

Zest from 1 lemon

1/4 cup fresh lemon juice

3/4 cup whole milk

For the blackberry filling:

6oz. fresh blackberries

2 tablespoons sugar

1 teaspoon lemon juice

1 teaspoon cornstarch

2 tablespoons water

For the cream cheese frosting:

2 8oz. blocks of cream cheese, at room temperature

1 stick unsalted butter, at room temperature

2 teaspoons vanilla extract

4 cups confectioners’ sugar, sifted

Directions:

For the cake:

Preheat the oven to 350 F. Spray two 9-inch cake pans with baking spray or coat with butter and lightly dust with flour. Set aside.

In a medium bowl stir together the cake flour, baking powder and salt.

Using a hand mixer or electric stand mixer, beat the butter and sugar on medium speed until fluffy and pale yellow. Add the eggs, one at a time, then the vanilla extract, lemon zest and lemon juice. The batter may appear to break apart at this point. It will come together once the flour is added in. With the mixer on low, add the flour in three parts, alternating with the milk. Continue mixing until the ingredients are just incorporated.

Divide the batter among the prepared pans and bake in the preheated oven for 20 to 25 minutes, or until a cake tester inserted in the middle comes out clean. Cool the cakes in the pans on a wire rack for 15 minutes and then remove from the pan and let cool completely on wire racks.

For the blackberry Filling:

In a small bowl combine the water and cornstarch and set aside.

In a small saucepan combine the blackberries and sugar over medium heat. Stir until the blackberries begin to breakdown and the sugar has melted and it turns into a sauce and begins to thicken. Remove from the heat and add in the cornstarch mixture. Stir to combine.

Transfer to a small container, with a lid, and stir in the lemon juice. Cover and refrigerate until ready to use.

For the cream cheese frosting:

Using a hand mixer or stand mixer, cream together the cream cheese and butter on medium speed. Gradually add in the confectioners’ sugar and continue beating until well incorporated. Add in the vanilla extract and beat for another 30 seconds.

To assemble the cake:

If necessary, torte the lemon cake layers. Spread a thin layer of the cream cheese frosting over one of the layers. Transfer about a cup of the frosting to a piping bag and snip off the end and pipe a ring of frosting around the outer edge of the layer with the frosting. Fill in with the blackberry filling. Top with the other cake and spread a thin layer of frosting on the cake (crumb coat). Refrigerate for 15 minutes and then finish frosting the cake as desired.

Recipe for the Lemon Cake from Food Network