Chocolate Malt Banana Cakes

I hate being late, and yet I feel it is happening more and more.  I want to say that when my husband is with me it is more him than me, that or I just haven't mastered the art of packing up with a toddler.  He thinks it takes less time to get places than it actually does.  I also think he never wants to be on time.  He doesn't like to be the first person at places, and I hate to be the last.

This morning I got a call from the midwives asking if I was on my way,  and I said "not yet" , apparently I was 10 minutes late for my appointment!  AAH!  According to my phone my appointment didn't start until for another 40 minutes.  Do you know how much this drove me crazy.  I hate to be the person that throws off the schedule and makes everyone else late.  That is why I hate being late, I don't like making other people late or wasting their time.  I rushed over and literally had maybe the fastest appointment ever so I didn't cause to much of a disruption.   I booked my next three appointments and actually put the time of the appointment in the subject as I fear daylight savings may have adjusted the date in my phone.  This could just be an example of my never ending technology curse.

I have another reveal dessert idea coming but with Easter rapidly approaching I couldn't resist picking up some Chocolate Malt eggs.  I love chocolate malt balls in general and these are just so pretty, colorful and fun to use this time of year.

Chocolate Malt Banana Cakes

INGREDIENTS:

• 1 3/4 cups unbleached all purpose flour
• 3/4 cup cocoa powder
• 1/2 cup malt powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1 tsp baking powder
• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 1/3 cup packed light brown sugar
• 2 large eggs
• 3 bananas, ripe and mashed
• 3/4 cup buttermilk
• 2/3 cup chopped malt balls/eggs
• 4 oz dark chocolate, chopped
• 1/2 cup heavy cream

INSTRUCTIONS:

1. Preheat the oven to 350F. Spray an 8 mini loaf pan with non stick spray or butter.
2. In a medium bowl, combine the flour, cocoa, malt powder, baking soda/powder and salt and whisk together.
3. In a large bowl or mixer bowl , beat butter until whipped. Add both sugars and beat until light and fluffy.
4. Add each egg, one at a time, beating just a minute.
5. Add the mashed bananas and mix on low to incorporate.
6. Add the dry ingredients in 2-3 additions on low until just combined. Add buttermilk and mix until mixed in.
7. Fold in the chopped malt balls. Divide the batter evenly between the 8 mini loafs.
8. Bake for 35-40 minutes, until a toothpick comes out clean. Transfer to a rack to cool completely.
9. While cooling heat whipping cream in a small sauce pan until simmering. In another bowl place the chopped chocolate, cover with the whip cream and let sit a few minutes. Stir to combine and melt all the chocolate. Let sit a few more minutes and drizzle over the banana loafs and topped with more chopped malt ball eggs.

Almost No Bake Chocolate Malt Tart

So I have spent the last several months it would seem going through most of my cookbooks and making notes of recipes I like and want to play with.  A list that should last me for quite some time now.   During this process, which started because we got new cupboards I also decided to go through several of my magazines and tear out recipes and tips that I deemed were most important.  The rest of the magazine would get recycled in an effort to maximize cupboard space.   This way I could make room for more magazines and more cookbooks. :-)   This tear out process if you will left me with the following...

After I had a huge stack of papers,  I then separated it into desserts and savory items, which were then separated into chicken/beef/pork etc and desserts were separated into breakfast, cookies, cakes, pies, etc.  I am happy to say that 90% of the papers are now in binders and all organized, just in time to have the family over for Easter.

Happy Easter Everyone!


Almost No Bake Chocolate Malt Tart

INGREDIENTS:

Pie Crust

• 1 cup unbleached all purpose flour
• 1/4 heaping cup cocoa
• 1/4 cup malt powder
• 1/4 tsp salt
• 1/4 cup granulated sugar
• 1/2 cup cold unsalted butter, in cubes
• 1 large egg, cold
• 1 tbsp almond milk

Filling

• 1/2 cup cream cheese (1 package)
• 3/4 cup whipping cream 
• 3 tbsp agave 
• 3 tbsp malt powder
• 1 cup crushed malt eggs

Ganache

• 1/4 cup whipping cream
• 3 oz dark chocolate chips
• 1 tbsp unsalted butter

INSTRUCTIONS:

1) Combine flour, cocoa, malt powder, sugar and salt in a food processor.  Pulse a few times to combine.  Add the butter and pulse until a coarse crumb develops. 

2) In a small bowl beat together the egg and milk.  Add to the processor and pulse until dough starts to come together. 

3) Turn the dough onto a lightly floured surface and bring dough together. Form into a disk, wrap in saran wrap and refrigerate for 2 hours. 

4) Preheat the oven to 350F. Remove from the fridge, let sit for 15-20 minutes.  Roll out to a fit a 9 inch tart pan.  Prick the dough with a fork.   Bake for 15 minutes.  Remove from oven and let cool. 

5) In a large bowl or mixer bowl, beat cream cheese, cream, agave and malt powder on medium high for 3-5 minutes until thick and fluffy. Fold in the crushed malt eggs.  

6) Spread the mixture into the chocolate crust.  Place in the refrigerator for 20 minutes.

7) Place chocolate in a heat proof bowl. Heat cream and butter in a small sauce pan until simmering and bubbling on the outside. Pour cream over chocolate, let sit for a few minutes.  Stir together, then spread over tart.  Top with a few malt balls and place back in the fridge to set. 

I love chocolate malt balls, especially pretty egg malt balls.  I always must find a reason to bake or well no bake with them.

Mint Chocolate Malt Ball Lentil Brownies

Tomorrow is my last day of work before I go on mat leave for the next year or so.  It has obviously been a 9 month countdown which as it got closer I was getting more and more excited but now that this is the last week it feels a little weird.  I am developing this feeling of missing out.  This has been a very busy year at work and I have felt like I made a big contribution this year and was needed.   So now that I am leaving and getting this sense that things will go on as normal,  its sort of weird.
Now don't get me wrong there is still a part of me that is super excited for this next adventure of baby, a year I am sure I will never forget (except for maybe the first weeks during major sleep deprivation).  I am looking forward to even a re-focus of what I really want moving forward and a focus back to here, the blog.  Hopefully in the next year I can make some changes, get into a pattern, and bake more.   My new concern will be where do I bring my baking in the next year,  if it is in my house it will be a rough ride trying to lose those baby pounds.

Since I opened a can of lentils last week to make my Banana Lentil Muffins, I didn't want to waste the remaining 1/2 can so I decided to try another recipe with lentils.   I of course had to bring a treat in my last week of work and figured brownies would be a good choice.  I was at the bulk barn the other day and all the holiday candies and chocolates are out. Something that got me completely excited.  I spotted these new mint chocolate malt balls and couldn't resist.

Mint Chocolate Malt Ball Lentil Brownies

(adapted from Canadian Lentils)

INGREDIENTS:

• 1/2 cup lentil puree  (1/2 cup lentils + 2 tbsp water, pureed together)
• 1 1/2 cups granulated sugar
• 1/2 cup butter, melted. 
• 3/4 cup cocoa powder
• 1/2 tsp salt
• 3 eggs
• 1 cup unbleached all purpose flour
• 3/4 tsp baking powder
• 1 1/2 cups chopped mint chocolate malt ball

INSTRUCTIONS:

1) Preheat the oven 350F.  Grease a 9 x 13 pan.
2) Combine lentil puree, sugar, melted butter, cocoa powder and salt.  Mix together.

3) Add eggs, one a time stirring until just combined.
4) Add flour and baking powder.  Stir until almost combined.
5) Add chopped mint malt balls, reserving a handful to toss on top.

Look how pretty they are!

6) Pour into the prepared pan.   Bake for 16 minutes.  Add remaining malt balls to the top.
7) Bake for another 4-6 minutes.   Remove from oven and let cool

Another successful recipe with lentils.   I am not a huge mint and chocolate fan but these malt balls were quite tasty, so in brownies it really worked.   These brownies were moist and minty.

MEG's RATING : D-EEEE-LICIOUS!

Brown Butter Malt Blondies

Other than baking cookies for my breast cancer cookie sale my baking for the month has been limited and I have been slacking.  Sometimes there is just not enough time in the day.    Time has finally come back to me and I can go back to the baking wish list.  I have wanted to bake with malt powder for quite some time now.   I was never quite sure how it would change or enhance the flavour.   I love malted milk balls (whoppers/maltezers).  Crunchy, airy and creamy milk chocolate. Drool. I figured I couldn't go wrong.  I also love blondies,  People say blondies are white brownies, but I think blondies are chocolate chip cookies in bar form. They really don't taste that different if you think about it.  What is just a good as a thick and chewy chocolate chunk cookie?  A thick and chewy malt ball blondie!

Brown Butter Malt Blondies

INGREDIENTS:

• 3/4 cup butter
• 3/4 cup chopped walnuts
• 2 cup flour
• 1 tsp baking powder
• 1 tsp salt
• 2 tbsp malt powder
• 1/2 corn syrup
• 3/4 cup brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 1/2 cup chopped/crushed malt balls

INSTRUCTIONS:

1) Melt butter in a medium saute pan, adding walnuts, while butter is browning.  Nuts will toast as butter browns.   Mixture is done when the butter is getting browned, about 15 minutes. 

2) Strain the walnuts from the butter and chill the butter until firm but slightly soft.   Set walnuts aside

3)  When butter is ready preheat oven to 350F.  Spray with non stick spray and line with parchment a 9x13 pan. 

4) In a medium bowl, whisk together flour, baking powder, salt and malt powder. Whisk together. 

5)  In a large bowl/mixer bowl beat the butter and brown sugar together until light and creamy.  Add corn syrup and mix until just incorporated.   Beat in eggs and vanilla until just combined. 

6) Add the flour mixture to the wet mixture and mix on low until half combined.  Then add malt balls and walnuts and mix on low until flour just combined. 

7) Spread the mixture into the prepared pan. Bake 30 minutes, until top is just golden and toothpick comes out clean.   Let cool in pan. Slice into squares. 

These blondies were so wonderfully nutty, soft and chewy with some malt ball crunch.  These were my treat for a very busy October and they were well worth it.  This might be the fastest I have ever turned around a recipe.   I feel a blondie crush coming on.  I will resist blog blondie overload, but next time you are craving some brownies try some blondies instead. 

MEG's RATING: D-EEEEE-LICIOUS.