Bakers, are you hot or cold on this affogato recipe? Leave your links here!
Our next recipe is Vanilla Bean Affogato – super simple, just hot coffee and cold ice cream. Make your own ice cream or purchase, this is sure to be high reward for little effort. Posting date is September 23!
- 1 pint premium vanilla ice cream
- 1 vanilla bean
- ½ cup freshly brewed hot espresso
- Divide the ice cream among 4 wide-mouth tumblers or serving bowls. Put the tumblers in the freezer while you prep your espresso.
- Cut the vanilla bean in half lengthwise and, using the tip of the knife or a small teaspoon, scrape the seeds of the vanilla bean into the hot espresso. Stir gently.
- Slowly pour the espresso mixture over the ice cream in the tumblers. Serve immediately, with small spoons.
Accolades all around for this all-purpose cookie! And a preview of our next project from Rogue Baker Little Baker Bunny…
Any cookie monsters for monster cookies this week? Leave your links here!
Next up on the schedule: Monster Cookies (equal parts oatmeal cookie, peanut butter cookie, and chocolate chip cookie). Posting date is September 9!
- ½ cup all-purpose flour
- 1 tablespoon baking soda
- Pinch of salt
- 5¾ cups rolled oats
- ¾ cup (1½ sticks) cold unsalted butter, cut into cubes
- 1½ cups firmly packed light brown sugar
- 1½ cups granulated sugar
- 5 large eggs
- ¼ teaspoon light corn syrup
- ¼ teaspoon pure vanilla extract
- 2 cups creamy peanut butter
- 1 cup (6 ounces) semisweet chocolate chips
- 1 cup (6 ounces) M&Ms
- In a large bowl, whisk the flour, baking soda, and salt together. Add the oats and stir until the ingredients are evenly combined.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth and pale in color. Add the sugars and mix on low speed until just incorporated. Do not overmix.
- Scrape down the bowl and add the eggs, one at a time, beating until smooth (about 20 seconds) and scraping down the bowl after each addition. Add the corn syrup and vanilla and beat until just incorporated.
- Scrape down the bowl and add the peanut butter. Mix on low speed until just combined. Add the oat mixture in three additions, mixing on low speed until just incorporated.
- Use a spatula or wooden spoon to fold in the chocolate chips and M&Ms. Cover the bowl tightly and refrigerate for 5 hours.
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
- Use an ice cream scoop with a release mechanism to scoop out the dough in 2-tablespoon-size balls onto the prepared baking sheets, 2 inches apart. Bake for 12 to 15 minutes, rotating the pans halfway through the baking time, until the cookies just begin to brown. Let cool on the pans for 8 to 10 minutes before transferring the cookies to a wire rack to cool completely. Cookies can be stored in an airtight container for up to 3 days.
Raves from our bakers all around for these blondies!
Who made these malt blondies? Leave your links here!
Our bakers raved about this indulgent cake!
Next up on the schedule: Brewer’s Blondies. Posting date is August 26!
- 2⅓ cups all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons malted milk powder
- 14 tablespoons unsalted butter, softened, cut into 1-inch cubes
- 1¾ cups firmly packed dark brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ¾ cup malted milk balls (like Whoppers or Maltesers), coarsely chopped in a food processor
- ¾ cup (9 ounces) semisweet chocolate chips
- ¾ 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 and beat 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.
Well? Is sweet even better with salty? Leave your links here for the sweet and salty cake!