What do you think of the combination of chocolate ice cream and stout? Leave your links here!
We’re going to step away from our ovens for a week and create some delicious boozy shakes next. Easy, but sure to be delicious and refreshing. Posting date is July 28!
- 2 huge scoops (about 2 cups) premium chocolate ice cream
- 1⁄2 cup whole milk
- 1⁄4 cup very cold chocolate stout
- 1 tablespoon malted milk powder
- Put two tall (8-ounce or larger), heavy glasses in the freezer while you make the milkshake.
- Put the ice cream, milk, stout, and malted milk powder in a powerful blender. Blend until smooth. Pour into the chilled glasses and serve with spoons.
Some good looking muffins this week, plus a couple of rogue bakers – catching up on old bakes, and the most adorable snowballs.
Supercharged muffins, yea or nay? Leave your links here!
We’re sticking with muffins for another week — but this time with bananas, espresso, and chocolate. Posting date is July 14!
- 1½ cups mashed, very ripe bananas (about 4 medium bananas)
- ½ cup sugar
- ¼ cup firmly packed light brown sugar
- ½ cup (1 stick) unsalted butter, melted
- ¼ cup whole milk
- 1 large egg
- 1½ cups all-purpose flour
- 1 teaspoon instant espresso powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup (6 ounces) semisweet chocolate chips
- Preheat the oven to 350 degrees F. Spray a 12-cup muffin pan with nonstick cooking spray.
- In a medium bowl, stir together the bananas, sugars, butter, milk, and egg.
- In another medium bowl, whisk together the flour, instant espresso powder, baking soda, and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir until just combined. Fold in the chocolate chips.
- Fill each cup about three-quarters full. Bake in the center of the oven for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean.
- Move the muffin pan to a cooling rack, and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack.
- Muffins can be stored in an airtight container for up to 2 days.
Our broken comments are working again and we’ve gone back and added previous links! If you have old entries to add just leave a comment in the appropriate Leave Your Links post and we’ll get it into the roundup.
Now for this week’s roundup, Little Baker Bunny continues to go rogue with the always delicious Baked Brownie. And her mocha fudgecicle looks picture perfect.
How did you all like this cool pick me up?
We’re giving our ovens a break this week — it’s time for some frozen pudding pops! Posting date is June 16!
- 1 tablespoon unsalted butter
- ½ cup sugar
- 2 tablespoons dark unsweetened cocoa powder
- 1 tablespoon instant espresso powder
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1 large egg
- ¼ cup heavy cream
- 2 ¾ cups whole milk
- Put the butter in a large heatproof bowl and set aside.
- In a large saucepan, whisk together the sugar, cocoa powder, instant espresso powder, flour, and cornstarch. Add the egg and cream and whisk until combined.
- Place the saucepan over medium heat and slowly pour in the milk, whisking constantly. Increase the heat to medium-high and bring to a boil, whisking occasionally. After the mixture boils, continue to cook, whisking, for another 2 minutes.
- Remove from the heat and pour the mixture over the butter. Whisk vigorously for 1 minute to cool slightly. Let the mixture cool for 15 minutes, whisk vigorously for 1 minute, then pour into ice pop molds. Freeze until hard, about 6 hours. Release the pops from the mold by quickly running some hot water along the plastic surface of the mold (be sure not to let the water touch the pops), then pull the pops out of the mold.
Raves all around from our bakers for the Malt Ball Cake! And this week we have a rogue flourless chocolate cake as well!
If you’ve got cake, leave your links here!