The holidays are a great time to share treats. I love to bake and recently prepared two delicious goodies for friends and family to celebrate the season - Malted Milk Ball Brownies and Madeleines.
The brownie ingredients include malted milk powder, which brings back fond memories of visiting my Dad at his office. He’d have a few treats stashed in a drawer, including malted milk powder. We’d mix it up in a glass of milk for a yummy afternoon snack. I still remember the taste! And not to mention, I’ve always liked malted milk balls. The recipe is rich and fudgy, with the satisfying crunch of crushed malted milk balls.
Madeleines are a light, sophisticated vanilla-lemon tea cake, made in holiday shapes.
Malted Milk Ball Brownies
1 1/2 cups all-purpose flour 1/3 cup malted milk powder (available from King Arthur) 1/2 teaspoon salt 1 cup butter 4 ounces unsweetened chocolate, cut up 2 cups sugar 4 eggs 1 teaspoon vanilla 1 cup chopped walnuts, toasted 4 ounces malted milk balls, coarsely crushed (about 1 cup)
1. Preheat oven to 325 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside. In a medium bowl, combine flour, malted milk powder, and salt; set aside.
2. In a medium saucepan, combine butter and chocolate; heat and stir over low heat until chocolate melts. Remove from heat; stir in sugar. Using a wooden spoon, beat in eggs, one at a time.
Add vanilla. Stir in flour mixture, walnuts, and half of the crushed malted milk balls. Spread in prepared pan.
3. Bake in preheated oven for 35 minutes.
4. After 20 minutes, add the rest of your crushed malted milk balls, pressing gently into the top of the brownies.
Cool in pan on a wire rack. Cut into bars.
2 egg yolks 1/2 cup sugar 1/2 cup butter, melted and cooled 1/2 teaspoon finely shredded lemon peel 1 tablespoon lemon juice 1/2 teaspoon vanilla 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1/8 teaspoon baking soda 1/8 teaspoon salt 2 egg whites, lightly beaten
1. Preheat oven to 375 degrees F. Grease and flour twenty-four 3-inch madeleine molds; set aside.
2. In a medium bowl, combine egg yolks and sugar. Beat with an electric mixer on medium to high speed for 30 seconds. Add melted butter, lemon peel, lemon juice, and vanilla. Beat on low speed until combined.
3. In a small bowl, stir together flour, baking powder, baking soda, and salt. Sprinkle flour mixture over egg yolk mixture; stir in gently. Gently stir in egg whites. Spoon batter into the prepared molds, filling each about half full.
4. Bake for 10 to 12 minutes or until edges are golden and tops spring back when lightly touched. Let stand for 1 minute in molds. Using the tip of a knife, loosen cookies from molds; invert onto a wire rack. Remove molds; cool cookies on wire rack.
Both recipes adapted from bhg.com/recipes