What to Eat Wednesday- Chocolate Malt Cake

Chocolate Malt Cake
*edit at the bottom of the page after the recipe*

I had pinned this last spring only for how it looked. The image was so enticing I didn't even think about the fact that I didn't love malt balls. When it got closer to my birthday I quickly put the idea away as I looked at the recipe. Not only was I clueless on how to follow the recipe, I was reminded again that I don't love malt flavoring. I changed the pin to something I could try for Jay's birthday.

Well September came and I started to try and find a recipe that would work for me to bake for Jay's cake. I asked if I could just surprise him with a birthday treat. Good thing he said yes. I found "the" cake recipe.  I wished I would have found it for my birthday. I could go on and on with words trying to describe the cake and it's chocolate malt goodness but it is no use. You just have to taste it. My only improvement would be to add more malt (I know! I said I don't even like malt) which I have noted in the recipe.

 

 

Chocolate Malt Cake

Cake
2 1/4 cups all-purpose flour
1 1/4 cup sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 cup malted milk powder (slightly more)
1 cup vegetable oil
3 large eggs
1 cup sour cream
1 teaspoon vanilla extract

Chocolate Malt Frosting
1 cup butter softened
1/2 cup unsweetened cocoa powder
3/4 cup heavy whipping cream
1/2 cup malted milk powder (for sure add more- I think at least a cup)
5 cups confectioners' sugar
Garnish: malted milk balls 

(A very large bag is needed to cover the entire cake. Think Sam's Club/Costco sized bag)

Preheat oven to 350°F. Grease and flour 2 (8-inch) cake pans.

In the bowl of an electric mixture, combine flour, sugar, cocoa, baking soda, baking powder, and salt.

In a small bowl, combine milk and malted milk powder, stirring to dissolve. Add milk mixture, oil, and eggs to flour mixture, beating at medium speed until smooth. Add sour cream and vanilla, beating just until combined. Pour batter evenly into prepared pans, and bake for 20 minutes, or until a toothpick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove cakes from pans and let cool completely on wire racks.

To make the frosting, in a large bowl, beat butter and cocoa powder at medium speed with an electric mixer until creamy.

In a small bowl, combine cream and malted milk powder, stirring to dissolve. Add cream mixture to butter mixture, beating at low speed to combine. Gradually beat in confectioners' sugar until smooth.

Spread frosting between layers and on top and sides of cake. Garnish with malted milk balls.

adapted from Paula Deen's Holiday Baking, 2007 & found on the blog  Budding Baketress- 

The recipe called for less malt and 3- 9 inch cake pans. I found it completely acceptable to just do 2 - 8 inch pans and add more malt.

*edit* Yes it was interesting to cut. We put pans underneath to catch all the stray malt balls then had them sitting in a bowl. The kids ate them up quick. Once we started cutting the cake started to loose its shape causing some of the malt balls to shift sideways. Some fell, but most stayed on.
The decorating part took about as long as it would to decorate any other kind of cake. It was a lot of fun to make!

What to Eat Wednesday-Resurrection Cookies

Because I couldn't find the recipe quickly this year, I wanted to post it so I have it for next year. Without photos even. Maybe we will try and re-create it sometime, or just wait and take photos again next year.
These really are not hard. I think I was just trying to do too much at once, and I whipped everything all together at once. You can't do that! The pecans have to gently folded in at the end.

Resurrection Cookies
To be made the night before Easter

1 cup whole pecans
1 tsp vinegar
3 egg whites
pinch salt
1 cup sugar

*Preheat oven to 300 degrees. (Important! Do this first thing!)
Put the pecans into a ziplock bag have one of the kids beat the pecans with a rolling pin, to break them into pieces.
Explain that after Jesus was arrested, he was beaten by the Roman soldiers, and read John 19:1-3.

Have each child smell the vinegar. Put one teaspoon of vinegar into a mixing bowl.
Explain that when Jesus was thirsty on the cross, he was given vinegar to drink, and read John 19:28-30.

Add egg whites to vinegar. Eggs represent life.
Explain that Jesus gave His life to give us life, and read John 10:10-11.

Sprinkle a little bit of salt into your kid's hand. Let them taste it and then brush the rest into the bowl.
Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Now read Luke 23:27.

So far, the ingredients aren't very appetizing. Add the cup of sugar.
Explain that the sweetest part of the story is that Jesus died because He loves us, and He wants us to know and belong to Him. Read Psalm 34:8 and John 3:16.

Beat all the ingredients with a mixer on high speed for about 12 minutes, until stiff peaks are formed.
Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus, and read Isaiah 1:18 and John 3:1-3.

Fold in gently the broken nuts. Drop by teaspoonfuls onto wax paper/foil covered cookie sheets.
Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matthew 27: 57-60.

Put the cookie sheet into the oven, close the door, and turn the oven OFF. Give each child a piece of tape, and seal the oven door.
Explain that Jesus' tomb was sealed. Read Matthew 27:65-66

Go to bed.
Explain that they might feel kind of sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 and 22.

On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter, Jesus' followers were amazed to find the tomb open and empty. Read Matthew 28: 1-9

what to eat- Valentines treats & Banana Cake Trifle

We made many valentines treats last week.

Peppermint Popcorn: popped popcorn drizzled with melted almond bark (or white chocolate) and mixed with crushed up candy canes.

It was eaten by the handful/bowlful.

Peppermint hugs: Candy Cane Hershey kiss, melted on top of pretzels (my favorite's the "grid" pretzel) topped with an m&m.

But my most favorite treat of all was thrown together last minute. I needed an after Valentines dinner dessert. I surveyed what we had on hand. Strawberries, vanilla pudding, heavy cream that could be whipped. I thought a trifle sounded great. I didn't have any cake, or brownies so I figured I would have to make some a little later.
That is until my Mom stopped by. She brought me the rest of a dessert I had left at her house.
Banana cake. It was perfect timing!
I figured I would just sub out the banana cake for the regular cake.

So glad I did!

It was the most delicious thrown together thing I have made. Several times Jay has asked me if I will be able to remember how I made it. It was perfect.

Last week I had been given many brown bananas. So many I lost count. I shared with friends and put some in the freezer. I had given a bunch to my friend Kim, and she mentioned a banana cake recipe that she had enjoyed way more than bread. I thought I would give it a try. She mailed it to me and I scrawled it out on a piece of paper really quick.

I threw it together and took it to my moms that night. We sampled it and I agreed that I liked it better than bread. I was a little disappointed the next morning when I realized I had left the cake at my mom's. I was kind of thinking it would have been great with breakfast!
Thankfully I had left it. This was such a wonderful combination.

Banana Cake, vanilla pudding, sliced strawberries, whipped cream with vanilla only, (no sugar added). Then repeat the layers.

Banana Cake

2 cups flour
1 1/2 cups sugar
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 tsp vanilla
1/2 cup shortening
1/3 cup buttermilk or sour milk
2 medium ripe bananas, smashed
2 eggs
1/2 cup chopped nuts (optional)

Mix everything together. Beat 3 minutes at medium speed. Pour into 9x13 pan Bake at 350 degrees for 30-35 minutes or until toothpick inserted in center comes out clean.

What to eat Wednesday- Allyson's Double Chocolate Cookies

Last month we celebrated Jay's birthday with these delicious bits of chocolate joy.

When I asked Jay what treat he wanted for his birthday I gave him choices: brownies, hot fudge and ice cream, cake ... he responded with none of the above. He said I want those cookies Allyson made us. I laughed and then quickly agreed.

These are hands down the best chocolate cookie that I have ever made or eaten. For some reason they seem easier to make than just plain chocolate chip. Much easier and tastier than a brownie.

Allyson's Double Chocolate Cookies
1 cup butter, softened

1 1/2 cups sugar
2 eggs
2 tsp. vanilla extract
2 cups flour
2/3 cup cocoa
3/4 tsp. baking soda
1/4 tsp. salt
1 3/4 cups (10 oz.) semi-sweet chocolate chunks or chips

Preheat oven to 350. Mix butter, sugar, eggs, and vanilla until light and fluffy. Stir together flour, cocoa, baking soda and salt; add to butter mixture. Stir in chocolate chunks. Bake 8-10 minutes or just until set. Cool slightly on cookie sheet.

(I am chuckling at myself for finally posting a what to eat-dessert post on the very day we are helping one of our kids go "no sugar" for a few weeks. Shakes her head ...)

What to eat Wednesday-yum

Last month during one of our weekend trips visiting friends (Oh how we miss you!) we were served this delicious, cold treat.
I wish I had some of this right now. Typing this is making my tongue tingle for the tartness!

Frozen Flamingo (aka Pink Lemonade Pie)

Graham cracker crust: 2 cups graham cracker crumbs, 1/2 cup butter (softened), 1/3 cup sugar. Mix ingredients together and press firmly into 9 x 13 pan.

Filling: 1 half-gallon vanilla ice-cream softened (I have used fat free with success)
1 12 fl. oz. can pink lemonade concentrate (thawed)

Stir ice cream to soften, add lemonade. Spoon filling into crust, freeze at least 5 hours.
Garnish with kiwis and strawberries.

What to eat Wednesday- Chocolate Cake Supreme

I am sneaking in here to partially post Luke's birthday cake. I started taking photos of the cake. I took some half frosted, then started taking them after the cake was all finished. Then I made a big mistake. I took a lick of extra frosting. One little faux pa- and now I have chocolate frosting remnant on my lens. I am sure Jay is shaking his head, saying "pitiful."
Next time I get to see The Pioneer Woman, I think I will ask her how many times she has gotten food on her lens, and what she does about it.

This is a seven layer cake perfect for a boy who turned SEVEN today. I have not made this cake in years. I first had this for my 22nd birthday- and then made it that year for Jay's birthday. I don't think I have made it since. (Only because of the lack of freezer space!) It was passed to me by the family that I was living with when Jay and I met. She said this was their secret cake. I hope I am not spilling the beans by sharing it.

Really the only thing difficult about making this is having access to a freezer space. Making sure you have enough space in your freezer to put the cake in and still shut the door and not squish the cake!

Chocolate Cake Supreme

1 package Devils Food cake (package without pudding in the mix)
1 cup flour
1/2 cup sugar
1/2 cup milk
1 tsp baking powder
Large container Cool Whip

Follow cake directions and in addition to the ingredients on the package add- flour, sugar, milk, and baking powder. Cook in 2- 9 inch round pans.
To remove: put in freezer for 1 hour.

Cut each layer in half while frozen. (split with large knife)
Layer with Cool Whip.
Frost with chocolate frosting (recipe below) and drizzle with chocolate syrup.
Put cake back in freezer until serving time.
Keep frozen.

Chocolate Frosting
1/2 cup butter
1/2 cup shortening
1 tsp vanilla
1/8 tsp salt
4 cups powdered sugar
3 TB milk
2 TB cocoa powder