Tag Archives: homemade

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.