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Posts Tagged ‘whopper’

Brewer’s Blondies

April 8, 2011 9 comments

I know i am pushing my luck in posting this,

because this is my third and yet another malt/whopper treat.

Okay, you can throw your shoe at me now. I deserve it.

But in my defense, i could have just let this slide, and not blog about it. But some things are just worth the risk, and trust me, this blondie is worth that risk.

Made of only brown sugar excluding white sugar, this blondie is the very representation of the terms “moist” and “chewy”. This is the kind of fudgy, dense brownie that you think is only achievable when you add chocolate into. And i mean lots of chocolate.

But this came along, bearing all the said qualities of a perfect (at least in my opinion) brownie without any chocolate. Except for the chocolate chips of course, but that doesnt count.  

Malt powder and Whopper malted milk balls joined in for the ride. The malt taste was a little too subtle. In fact, i don’t even know if i would miss it at all if it weren’t included. However, the whoppers were fun guys, they added some crispy excitement to each bite.

But  still undisputedly, the real winner for this blondie is still the brown sugar, in all its aromatic and fragrant glory.

Anyways, like i said, i am probably risking the title of a one trick pony blog with my triple streak on Malt powders, but please make this, i am sure your judgement will change.

Brewer’s Blondies

Taken from Sweet Pea’s Kitchen

Ingredients:

  • 2 1/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons malted milk powder
  • 14 tablespoons unsalted butter, softened, cut into 1-inch cubes
  • 1 3/4 cups firmly packed dark brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 3/4 cup malted milk balls (like Whoppers or Maltesers), coarsely chopped in a food processor
  • 3/4 cup semisweet chocolate chips
  • 3/4 cup toasted walnuts, chopped

Directions:

  1. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch baking pan.
  2. In a medium bowl, whisk the flour, baking powder, salt and malted milk powder together.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until completely combined. Scrape down the bowl, add the eggs and vanilla, and beat until combined.
  4. Add the flour mixture in two batches until just combined. Add the malted milk balls, chocolate chips and walnuts and beat until just combined, about 10 seconds. The mixture will be thick. Turn the mixture out into the prepared pan and use an offset spatula to spread it evenly.
  5. Bake in the center of the oven for 25 to 30 minutes, or until a toothpick inserted into the center of the blondie comes out clean.
  6. Transfer to a wire rack and let cool for 20 minutes.

Source: Baked: New Frontiers In Baking

Categories: Brownies Tags: , , , ,

Malted Chocolate Tart

April 6, 2011 17 comments

This tart is a cookie.

Or shall i say that this is a cookie baked in a tart pan?

A jumbo sized cookie the size of a skillet, and kicked up a notch with some malt powder.

The malt powder in the cookie is a welcoming fresh take than the usual chocolate and vanilla cookie. It gave the cookie such different depth and flavour.

And since it’s been a while since i had a malted milkshake, or malted anything, i dont think i could have put a finger on what could have brought about the familiarly comforting taste.

And the thing with malt powders, they are salted. We all love that bit of salt in our desserts don’t we? :)

These cookies are frosted with melted chocolate, and then topped with chopped malted milk balls. The malted milk balls were so delightful. They added a nice crunch to the cookie, and i really liked how it made the cookies look more interesting. I added Maraschino cherries too,  just for aesthetical pleasure.

Oh, u don’t want to overbake this. These are best when they are soft baked, just so that you can easily slice into them.

Malted Milk Cookie Tart

Taken from FoodBabbles

Ingredients

1 1/2 cups all-purpose flour

1 cup malted milk powder

1/2 cup sugar

1 teaspoon (scant) coarse kosher salt

3/4 cup unsalted butter, cut into 1-inch pieces, room temperature

3/4 cup bittersweet chocolate chips (do not exceed 61% cacao)

1/2 cup malted milk balls, coarsely chopped

- Preheat oven to 325°F. In a food processor, pulse the flour, malted milk powder, sugar, and coarse salt. Add the butter and pulse until moist clumps form.

- Transfer dough to work surface; gather into ball. Press evenly onto bottom of 9-inch-diameter tart pan with removable bottom.

- Bake crust until evenly golden brown, about 25 minutes. Scatter chocolate chips over; let stand 5 minutes to soften…

…then spread melted chocolate over hot crust in the well that forms as center sinks.

- Sprinkle malted milk balls over.

- Cool completely. Remove tart from pan; cut into wedges.

- Enjoy!

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