Category: Food

If you have a glorious weakness for chocolate, and if you love the creamy flavor of malt, AND if you have any respect whatsoever for that fact that it is National Milk Chocolate Day…and how could you not?…then, my friends, these sweet little morsels are liable to just flip you around backwards in all their chocolaty loveliness. Pretty sure I ate them…all…by…myself. I suppose I should be ashamed. I’ll work on that…soon.

Milk Chocolate Malt Cupcakes

Ingredients:
1- 1/2    cups Bisquick® mix
3/4    cup sugar
1/3    cup unsweetened cocoa
1/4    c malted milk powder–plain or chocolate
2/3    cup milk
1/4    cup vegetable oil
1    teaspoon vanilla
2    eggs

Frosting
2    tablespoons malted milk powder–plain or chocolate
2    tablespoons milk
2    cups powdered sugar
1    tablespoon unsweetened cocoa
1/4    cup butter, softened

1.    Heat oven to 357 F. Line 16 regular-size muffin cups with paper baking cups. In large bowl, beat all cupcake ingredients on low speed for 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Spoon evenly into muffin cups.
2.    Bake about 15 minutes. Immediately remove from pan. Cool completely, about 30 minutes.
3.    In medium bowl, stir together malted milk powder and milk; let stand 5 minutes. Add remaining frosting ingredients; beat with electric mixer on medium speed 1 to 2 minutes or until smooth. Spread frosting over cupcakes.

Happy National Milk Chocolate Day!

Chocolate Malt Cupcakes

 

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Ingredients

• 1- ½ cups Bisquick® mix
• ¾ cup sugar
• ⅓ cup unsweetened cocoa
• ¼ c malted milk powder--plain or chocolate
• ⅔ cup milk
• ¼ cup vegetable oil
• 1 teaspoon vanilla
• 2 eggs

Instructions

1. Heat oven to 357 F. Line 16 regular-size muffin cups with paper baking cups. In large bowl, beat all cupcake ingredients on low speed for 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Spoon evenly into muffin cups.
2. Bake about 15 minutes. Immediately remove from pan. Cool completely, about 30 minutes.
3. In medium bowl, stir together malted milk powder and milk; let stand 5 minutes. Add remaining frosting ingredients; beat with electric mixer on medium speed 1 to 2 minutes or until smooth. Spread frosting over cupcakes.

Notes

Frosting 2 tablespoons malted milk powder--plain or chocolate 2 tablespoons milk 2 cups powdered sugar 1 tablespoon unsweetened cocoa ¼ cup butter, softened

2.1.7

If I’m sharing this little sweety with you–you must be in with us…deep. No, I mean, like, you know, family.

Summer Jam Squares

Ingredients:

3 cups flour

2 tsps. baking powder

1/2 tsp. salt

3 cups rolled oats

2 cups brown sugar

1-1/2 cups butter

1-1/2 cups summer jam–peach, raspberry, strawberry, plum–whatever!

Directions:

Measure first four dry ingredients together  and set aside. Cream brown sugar and butter together until soft and fluffy. Slowly add dry ingredients and blend until soft and crumbly. Pat 1/2 of the crumbs in a jelly roll pan.

Press firmly or roll with a dowel or small rolling pin–like this one, my favorite little baking utensil at the moment. Next, carefully spread jam over the top of crust. Sprinkle the remaining crumbs over the jam layer until covered. Press the crumbs gently to set in place. Bake at 375 for about 35 minutes or until top is golden brown. Slide a knife or spatula around the edges as it cools to keep hot jam from sticking to the sides. It will be easier to slice this way–trust me. Cool completely then cut into squares.

Prepare to be adored…

and rightly so.

Summer Jam Squares

 

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Ingredients

• 3 cups flour
• 2 tsps. baking powder
• ½ tsp. salt
• 3 cups rolled oats
• 2 cups brown sugar
• 1-1/2 cups butter
• 1-1/2 cups summer jam--peach, raspberry, strawberry, plum--whatever!

Instructions

1. Measure first four dry ingredients together and set aside.
2. Cream brown sugar and butter together until soft and fluffy.
3. Slowly add dry ingredients and blend until soft and crumbly.
4. Pat ½ of the crumbs in a jelly roll pan.
5. Press firmly or roll with a dowel or small rolling pin--like this one, my favorite little baking utensil at the moment.
6. Next, carefully spread jam over the top of crust.
7. Sprinkle the remaining crumbs over the jam layer until covered.
8. Press the crumbs gently to set in place.
9. Bake at 375 for about 35 minutes or until top is golden brown.
10. Slide a knife or spatula around the edges as it cools to keep hot jam from sticking to the sides.
11. Cool completely then cut into squares.

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