Sunday, June 30, 2013

"Baked" Malted Vanilla Milk Shake

"WOW!!!" My husband said this was the best shake he has ever had..we all loved them and surprise he did the grocery shopping the next day. Surprise number 2, he brought home a new huge carton of Whoppers!
I did use vanilla bean paste and not vanilla bean..only change. Did anyone else make the other links to see.

Malted Vanilla Milk Shakes
From: Baked Elements
1⁄4 cup malted milk balls (such as Whoppers or Maltesers)
3⁄4 cup very cold whole milk
1 vanilla bean
2 1⁄4 to 2 3⁄4 cups premium vanilla ice cream, to taste
2 tablespoons malted milk powder

Freeze 2 large (12-ounce or larger) or 6 small (4-ounce) glasses for at least 30 minutes. Crush the malted milk balls with a mortar and pestle until they are a chunky powder.
Pour the milk into a blender. Cut the vanilla bean in half lengthwise and, using the tip of a knife or a small spoon, scrape the seeds into the milk. Discard the vanilla bean pod or reserve it for another use. Cover and blend for about 15 seconds. Add 2 1⁄4 cups of the ice cream and the malted milk powder and blend until thick and creamy. A good milk shake should be eaten with a spoon—so if the milk shake seems too thin, add another 1⁄4 cup to 1⁄2 cup ice cream and blend again. Divide the shake between the chilled glasses, garnish with the crushed malted milk balls, and serve immediately.

Saturday, June 8, 2013

"Baked" Chocolate Snack Cookies

 Our "Baked" group this time we are making snacking can those not be good. Plus the ingredients are cream cheese, butter, and chocolate!! Sadly, this recipe falls short of flavor and in my opinion texture. Luckily, I had read that Erin's cookies were flat. I am not a fan of flat cookies. My first thought was to add more flour..but Mark said it may change the texture and make a tough cookie. So I started a study of flat cookies. I found lots of opinions about troubleshooting flat cookies, my favorite was at chowhound. The ideas for non flat cookies spanned: dark pans, frozen dough, more flour, and changing temperature to name a few ideas.

 What I tried was the change in temp and chilling the dough.  I started at 400 degrees and then taking it down to 340 to finish baking. The above set was not chilled and put directly in the oven right after mixing. The set below was very well chilled.

 The chilled dough spread more and was flatter...sadness.

This is a recipe I don't think I would make again. Not the texture or flavor I like. We did deliver to a couple of neighbors and called them welcome to the neighborhood cookies!


Yield: 24 to 36 cookies
4 ounces cream cheese, room temperature
8 ounces (2 sticks) unsalted butter, cool but not cold
1 cup granulated sugar
1/2 cup firmly packed dark brown sugar
2 large eggs
2 tablespoons heavy cream
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup dark unsweetened cocoa powder (like Valrhona)
3 ounces good-quality dark chocolate (60 to 72%), melted and cooled
8 ounces semisweet chocolate chips

Bake 350 for 10 minutes