Malt Ball Cupcakes

I first saw this as a cake and it was gorgeous! I really loved how it looked in the cake version but wanted to do cupcakes for Big Daddy to take to work. I still think they're cute :)

2c malted milk powder (you can find it at grocery store right next to powdered chocolate milk mix)
1 2/3 c flour
3/4 c unsweetened cocoa powder
1 tsp kosher salt
3/4 tsp baking soda
3 lg eggs
 1 1/3 c sugar
2/3 c veg oil
2 tsp vanilla extract
1 1/3 c whole milk
malted milk balls, cut in half

Chocolate Buttercream (or use ready made )
8 tbsp (1 stick) at room temp
1/2 c unsweetened cocoa powder
3 c confectioners sugar, sifted
3-5 tbsp milk
1 tsp vanilla extract
Place butter and cocoa powder in large mixing bowl and blend on low until soft and combine -about 30 seconds. Stop mixer and add confectioners' sugar, 3 tbsp milk and vanilla. Blend on low until sugar is incorporated, another minute. Increase speed to medium and beat until light and fluffy, one more minute.

 *Add 1-2 tbsp of milk if frosting is too stiff.
*If you want a darker color and more intense chocolate flavor, use warm water instead of milk.

Heat oven to 325 º and line cupcake tins with paper liners. Set aside.
Combine malted milk powder, flour, cocoa powder, salt and baking soda in a large bowl - whisk to break up any lumps.
In separate bowl, combine eggs, sugar, oil, and vanilla -whisk until combined and smooth. Add 1/3 of the flour mixture and whisk until incorporated. Add 1/2 of the milk and whisk until smooth. Continue with remaining flour mix and milk, alternating between each and whisking until everything is completely mixed.
Divide batter evenly into prepared cupcake pans. Bake until toothpick inserted comes out clean - mine were done at about 16 minutes. Turn them out to cool on wire rack.
Frost and decorate with malt balls.
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Blueberry Slump

My Texas Mountain Laurel's are starting to bloom, they are sooo pretty.They are an incredible blue purple color and only bloom for about a week. They kind of smell like grape cotton candy. I know right...ummm.

Blue must be my color this month since I have been into blueberries lately which is a little weird since I usually don't like them. I  don't like them raw...but I love them warm and sugared up.
I found this "Slump" somewhere and it looked so pretty I had to try it. Slumps are kinda like cobblers, crumbles, grunts or even clafoutis. This came out almost cake like, the texture was perfect, the blueberries were perfect. Delicious! I am sure cherries or peaches would be incredible too....I will put those on my list :)

1/4 c flour
1/4 c water
1 tsp cornstarch
2c blueberries
1 1/2 tbsp lemon juice

batter:
1 c flour
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1/2 c brown sugar
2/3 c buttermilk
1 egg
1 egg yolk
4 tbsp butter, melted
1 tsp vanilla

Preheat oven to 350 and lightly butter 4 ramekins, place on baking sheet and set aside.
In a small saucepan, add 1/4 c sugar, 1/4 c water and cornstarch and bring to a boil. Stir until sugar and cornstarch have dissolved. Add blueberries and simmer for about 3-4 minutes over med-low heat until berries are soft and bursting. Remove from heat and add lemon juice. Set aside.
Whisk flour, baking powder, cinnamon, salt and brown sugar together. Using a different bowl, whisk buttermilk, egg, melted butter and vanilla. Add flour mix to egg mix - whisk until blended.
Scoop out a spoonful of blueberry mix into each of your ramekins, dollop batter evenly into each of the blueberry servings. Spoon remaining blueberry sauce over batter.
Bake 20-24 minutes or until tester comes out clean.
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Blueberry French Toast

My poor camera fell off the couch. So sad. Had to take a pic with my phone. Made some French Toast with Blueberry Syrup for the Big Boy and he loved them. They were soooo good. Basic French toast recipe, just blow up those blueberries on low heat with a little sugar, add maple syrup and you are good :)

Brownie Strawberry Mousse Torte

I know this is a little late for Valentine's Day but you could easily make it for Mother's Day or even an anniversary.

This recipe was made for a springform pan but I used a 9x13" baking pan for brownies and just cut heart shapes out with cookie cutter. I thought they were cuter for kids in individual sizes. I made the mousse and just piped it on. Regardless of how you decide to make them, they were good. I also just pureed some strawberries and a little sugar (to taste) and drizzled around plate. Yummy.

Base:
Boxed brownie mix - make according to box directions or make your own version.

Topping:
2 tbsp water
1 1/2 c whipping cream
1 tbsp unflavored gelatin
1/2 c powdered sugar
16oz frozen whole strawberries, thawed

Make your brownies in a 10" springform pan. While they are baking, place 2 tbsp water in medium saucepan, sprinkle gelatin over water. Let stand 1 minute to soften. In food processor (with metal blade) process strawberries until smooth. Add to softened gelatin, mix well. Cook over medium heat until gelatin is completely dissolved. Cover and refrigerate 1 1/2 hours or until mixture is slightly thicken.
In large bowl, combine whipping cream and powdered sugar. Beat until stiff peaks form. Fold into cooled strawberry mixture. Spoon over cooled brownie base.  Refrigerate 2 hours or until set. Garnish with pureed strawberries.
Recipe also on Pillsbury and Betty Crocker website



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Foodie Friday

Coconut blondies

Wanted to send sweets with Big Daddy on Valentines Day! Coconut Blondies seemed sweet enough to share - I'm sure they will heart them.

2c flour
1 1/2 tbsp baking soda
1/2 tsp salt
1 2/3 c brn sugar
1 c toasted pecans* ( I didn't even toast mine)
3/4 c flaked coconut, lightly packed
3/4 c (1 1/2 sticks) unsalted butter, melted and cooled
2 lg eggs, lightly beaten
1 tsp vanilla
melted chocolate and sprinkles (optional)

Preheat oven to 350º. Coat 13x9" baking pan with non stick cooking spray, set aside.
Combine flour,baking powder and salt in large bowl, mix well. Add brown sugar, pecans and coconut - mix well. Make well in center of dry ingredients. Pour in cooled butter, eggs and vanilla. Stir only until dry ingredients are moistened. Spread batter evenly into prepared pan. Bake 25-30 minutes or until toothpick inserted into center comes out clean. Transfer to wire rack to cool completely. Cut into bars. Drizzle with chocolate and throw on some sprinkles :) Store leftovers in airtight container. Makes 24 bars
* To toast pecans, spread in a single layer on cookie sheet. Bake in a preheated 350º oven 8-10 minutes or until golden, stirring frequently. Cool before using.
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PB & Jelly Hearts

As some of you know, my little one is a PB&J lover. I made these for her. She has my heart.

1/2 c sugar
1/2 c packed brown sugar
1/2 c butter (room temp)
1 c peanut butter
1 egg
1 1/2 c flour
3/4 tsp baking soda
1 1/2 tsp baking powder
1/4 tsp salt
jam of your choice (we used grape)

Preheat oven to 350º
Whisk dry ingredients together in bowl and set aside. In mixer beat soft butter and sugar on medium until pale and fluffy. Beat in peanut butter then eggs. Reduce speed to low and beat in your dry ingredients until dough forms. If dough is sticky - refrigerate 5-10 minutes.
Roll dough into 1 1/2 " balls. Arrange on parchment lined cookie sheets, spacing 1 1/2" apart. Press into 1 3/4" rounds. Press thumbs into centers, creating hearts. Refrigerate 20 minutes.
Bake 12 minutes. Remove from oven and reshape any hearts that need it. Fill indentions with generous 1/2 tsp of jam of your choice - fill heart up.
Bake until firm, 6-7 minutes more. Super good!!

Makes about 2 dz cookies
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Root Beer Float Cake

It's taken awhile to get to this cake but I am trying to get down that list (you know that list we all have of the things we want to try out ). Well...we love root beer in this house and I knew this would be a winner. Even thought about cupcakes for a tiny second...but decide to make it a cake instead and send it with Big Daddy in the morning. Smells so good in here :)

1 bx white cake mix
1 1/4 c root beer
1/3 c veg oil
3 egg whites
1 tsp root beer concentrate or 1 tbsp root beer flavored syrup
1 container Vanilla frosting
1/3 c crushed root beer flavored hard candies- about 10 (optional)

Heat oven to 350º. Spray bottom only of 13x9" pan with baking spray with flour. In large bowl, beat cake mix, root beer, oil and egg whites with mixer on low speed, them medium speed for another 2 minutes. Pour into prepared pan.
Bake 32-36 minutes or until tester comes out clean. Cool completely in pan, about 1 hour. Stir root beer concentrate into frosting. Spread over cake. Just before serving, sprinkle with crushed candies (candies will began to melt 1-3 hours after sprinkled on cake). Store in a loosely covered container.

It is so moist and this recipe really captured that yummy root beer flavor. Found this recipe on the Pillsbury website.