Malted Milk Cupcakes
Still in search of the best Malted Milk Chocolate Cupcakes and yet to find a clear malted taste. Even after the addition of malted milk powder the chocolate smothers the taste in so many recipes. So, I refer you to this cupcake recipe. I find has the best malted taste so far. For the frosting … yes, adding malted milk powder does give it a more malt taste. Just add a bit of malted milk powder to your chocolate frosting recipe … hold up on some of the cocoa. Give it a taste test (add more malted if needed) until it has the flavor you’re after. Here’s the frosting recipe I used and just added the malted milk powder to taste. (You will need to add more liquid for the frosting consistency.) Enjoy!
What a surprise! My first bite … between fudge and brownie … Not too sweet chocolate flavor with roasted nuts. Chocolate Salami is an Italian and Portuguese favorite. But I have to admit while I lean to the Portuguese side I did add Amaretto instead of Port. Your choice of liqueurs is extensive. Just make it something that goes with chocolate and coffee. Exactly … What doesn’t? Not into a liqueur? Just add a little more coffee in its place.
Grandmother Rose baked these in the fall and winter months. They’re great any time! Chewy and fruity.
Someone special asked for this. Sounded so good … I was into it! I mean, who doesn’t like chocolate and peanut butter in a salty crust!
Pie with so many names, Peanut Butter Chocolate with Pretzel Crust, Peanut Butter Cheesecake, Peanut Butter Icebox Pie. I call it More Than Delicious!
Going through Mother’s recipe stash I found this simple Persimmon Pudding recipe written up by her friend Dorothy Hoffman. These two gals (now gone) knew each other since the 40’s. Dorothy was a good cook and Mother only kept recipes she thought delicious … usually making notes on the recipe card about the outcome. No notes this time but decided it must have been a keeper. Yep!!
This is my Mother’s recipe but not as I remember it. After baking, these were not Bon Bon shaped nor as dry as the original recipe she used. As she would say, they’re better the next day, and sure enough the dryness disappeared in those Bon Bon’s. The newer recipe here is quite good. And doesn’t take a day for the moistness to be noticed. The spices even seem a bit different to me. It is a mystery … the origin of this recipe. But if you like moist, spicy, nutty, full of raisin cookies you’ll love these.
The years go by and my Thanksgiving guest list gets a bit smaller. My children have settled in with their growing families, and have pretty much taken over the joyous task of putting together Thanksgiving Dinner. But I like to have a small dinner of my own even if on a different day. The four homemade pies I used to make are no longer necessary. In fact, two is too many. I got this idea of a single pecan pumpkin pie. I looked for recipes … my idea was apparently not unique. My improvement … no pre-made crust (crust, to me, adds incredible taste) … never short-cut the pumpkin filling to a paste as I noticed in most recipes. I have simply combined my favorite fillings for these two pies (1/2 recipe each) and baked in two steps. Slather the cooled pie with whipped cream and you have a delicious two pie taste.
