Category Archives: Recipes

Chocolate Malt Cake

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Chocolate malt cake, with vanila malt frosting. Really really tasty!

Cake:
1 box devil’s food cake mix
1 cup malted milk powder
– Mix dry ingredients, then add wet ingredients and mix thoroughly
3 eggs
0.5 cup vegetable oil
1 cup buttermilk
1 cup sour cream
1 tsp vanila extract

Frosting:
1 stick of butter (0.5 cup) (room temp)
1 (8 oz) package of cream cheese (room temp)
1 tsp vanila extract
– blend these before you start adding the dry ingredients
1 cup malted milk powder
4 cups powdered sugar

Bake 350 degrees, 3 – 8″ round cake pans, took about 28 mins
All frosting was used up icing this monster, and it’s delicious!

Breakfast Nibbles

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I made these great little breakfast cookies today. No sugar or fat added. Main ingredients are Oat flour, bananas, apple juice, and craisins. Audrey, I especially think you will like these. 🙂

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Oat Banana Craisins (alt Chocolate chips)

Recipe:
4 cups oat flour (oats ground in “coffee” mill)
0.5 cup oats, whole (to taste, and desired texture)
2 ripe bananas, cut into pieces
1.25 cups apple juice
1 tsp, rounded – baking powder
0.5 tsp, rounded – baking soda
1 tsp, rounded – ground cinnamon
0.25 tsp – fresh ground nutmeg
0.5 cup craisins, hydrated (soak in hot water 15 mins)
(switched craisins to chocolate chips in the next batch)

1. Preheat oven to 350 degrees F
2. Thoroughly mix all ingredients, Except the craisins, in the KitchenAid.
3. Drain water off craisins and hand stir into batter. Batter should be wet (see photo 1)
4. Drop spoonfuls onto cookie sheet (I use silipats on air-bake sheets). They do not puddle or spread much if at all, so you can pack one cookie sheet fairly dense.
5. Bake 12 – 15 mins

Note: Because these are not full of sugar, you’ll need to refrigerate them. We discovered this the hard way when we had to throw half the batch away because of mold. I do love living in Seattle, but food molds far too fast here.

Lebkuchen!

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Recipe is from the Rose’s Christmas Cookies book.

These cookies require a food processor to make. The “hand mixer” option starts off “Finely grate the nuts…” (hazelnuts and almonds). Yeah, right. If you find and buy almond and hazelnut meal, you’d be in good shape, but a food processor makes this a snap.

On Monday Caroline helped me make a double batch of these, and yummy noises were happening all around.

Notes:

1) 1 batch of the glaze makes enough for 3-4 batches of cookies. Make a half batch of glaze and a double batch of cookies and you’ll be in good shape. (Also, gum arabic is a pain to find.)

2) My oven is lying about it’s temp. Everything takes longer, so I’m starting to bump temps up a little for this one.

3) No matter the temp of your oven, the cookies should brown noticably. I had to double the listed baking time before they were properly done.

4) We used quinoa flour (calls for 2.5 TBL AP flour) for a gluten-free cookie.

Cinnamon & Brown Sugar Cupcakes

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Cinnamon Cupcakes:

1 box of yellow cake mix
add 1 rounded tablespoon of ground cinnamon
Follow cupcake baking directions on your box (I made 2 dozen small cupcakes)

Cinnamon & Brown Sugar Buttercream Frosting:
(Note: I’ve made this into a half batch of the original recipe found here, and I still had way too much.)

2 and 1/4 sticks butter, room temperature
1/2 cup light brown sugar, packed
1 teaspoons ground cinnamon
4 cups confectioner’s (powdered) sugar
1/2 teaspoon vanilla extract
1/4 cup heavy whipping cream (was half and half)

Frosting Directions:

1. Beat together the butter, brown sugar and cinnamon until fluffy and pale in colour.
2. Add 3 cups of the powdered sugar and the vanilla extract and beat, starting on low and moving up to high, until it is fully incorporated.
3. Scrape down the bowl and add the cream. Beat to incorporate again.
4. Add another 1 cup of the powdered sugar and beat, starting on low and moving up to high, until fully incorporated. 5. Check the consistency of the buttercream. If it needs to be thicker, add more powdered sugar. If it is too thick, add more cream. In either case, add only a small amount (tspn – TBL), beating after each addition, until it reaches the consistency you like.

Assessment:

These cupcakes are very good, but the frosting is very very sweet. My search for the perfect buttercream frosting will continue. Or I may do my own experiments with more butter and less sugar.