Saturday, March 13, 2010

My {malted} milk shake brought all the boys to the yard

I've had cravings for malt-flavored sweets ever since we had a malted vanilla milkshake on the menu back at NoMI in 2004. We were using amber malt, procured from a beer brewing supply company, and bourbon vanilla beans in the ice cream base. What put the milkshakes over the top was that we were blending the malted vanilla ice cream not with milk but with un-spun ice cream base. They were so rich we had to serve them in a shot glass. It was about that same time that there was popular song out, with the chorus of 'my milkshake brings all the boys to the yard' and i would hum it in my head, never sure of what it was supposed to mean in the songwriters context, but certain of how it fit into mine.

Malt is not a common ingredient, but I came across this recipe as a quick fix for my cravings:

This recipe appears in Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito, (Stewart, Tabori & Chang, 2008)

Brewer's Blondies

Yield: 24

2 1/3 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon salt

2 tablespoons malted milk powder

14 tablespoons unsalted butter, softened, cut into 1-inch cubes

1 3/4 cups firmly packed dark brown sugar

2 large eggs

2 teaspoons pure vanilla extract

3/4 cup malted milk balls (like Whoppers or Maltesers), coarsely chopped in a food processor

3/4 cup (9 ounces) semisweet chocolate chips

3/4 cup toasted walnuts, chopped

Vanilla ice cream, to serve

Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch baking pan.

In a medium bowl, whisk the flour, baking powder, salt and malted milk powder together.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until completely combined. Scrape down the bowl, add the eggs and vanilla, and beat until combined.

Add the flour mixture in two batches until just combined. Add the malted milk balls, chocolate chips and walnuts and beat until just combined, about 10 seconds. The mixture will be thick. Turn the mixture out into the prepared pan and use an offset spatula to spread it evenly.

Bake in the center of the oven for 25 to 30 minutes, or until a toothpick inserted into the center of the blondie comes out clean.

Transfer to a wire rack and let cool for 20 minutes. These blondies taste delicious warm. Cut them into squares and serve with ice cream. They also taste great at room temperature. Once thoroughly cooled, cover tightly with plastic wrap and keep at room temperature for up to 3 days.

For the ultimate snack, place one Brewer's Blondie on a microwave-safe dish and heat on high for 15 seconds. Remove the blondie from the microwave oven and top it with one heaping scoop of vanilla ice cream. Let the warmth of the blondie melt the ice cream for a few moments, then serve immediately.


Olivia said...

I want to start incorporating malt in my baking. Would you recommend malted milk powder over brewer's malt or sweet barley syrup? I'm coming to you for advice, because I remember how much you adore malted flavors. I figure you have the best experience. Also you might know where in A2 to shop for it..

Vanessa said...

Hi Oliva-

Good to hear from you. I've not been able to find brewer's malt in the area, but I have not looked extensively. I've been using ovaltine that I got at Krogers and it works fine, at least in this recipe.

I've not played around much with sweet barley syrup, but that could be an interesting substitution. Being hygroscopic, it would keep things really moist.

Hope that helps- let me know if you have any more Q's :)