Hello Stranger | Login | Create Account
Nov 28, 2015
Intelligent Content For The Food Fascinated
Email | Text-size: A | A | A

Posts Tagged ‘Baking’

Baked: Tres Leches Cake

Wednesday, November 18th, 2015



To prepare for a recent Mexican-themed dinner party, I hit the Internet seeking a classic tres leches cake recipe. My exhaustive search inspired me to create my own, an amalgam of techniques and ingredients that yielded a sweet, thick slab of milky cake topped with bourbon whipped cream and a dusting of cinnamon. The best part of the recipe is that the cake can be made days in advance, leaving you plenty of time to plan the rest of your fiesta.


Tres Leches Cake
Adapted from a recipe at Sweet Pea’s Kitchen 
6 to 8 servings

7 oz. sweetened condensed milk
6 oz. evaporated milk
1 cup heavy cream, divided
1 tsp. vanilla extract
4 oz. (1 stick) unsalted butter, plus more for greasing
½ cup whole milk
2 eggs
1 cup sugar
1 tsp. vanilla extract
1 cup all-purpose flour, plus additional for dusting
1 tsp. baking powder
½ tsp. salt
½ tsp. cinnamon, plus more for dusting
1½ Tbsp. corn syrup
1 Tbsp. bourbon

• Preheat the oven to 325 degrees.
• Pour the sweetened condensed milk into a microwave-safe medium bowl and cover with plastic wrap. Microwave on low about 3 to 5 minutes, then stir, cover and microwave another 3 to 5 minutes, until the milk darkens and thickens. Slowly whisk in the evaporated milk, ½ cup heavy cream and vanilla. Set aside to cool.
• Meanwhile, butter the bottom and sides of an 8-inch round cake pan and dust with flour. Set aside.
• In a small saucepan over low heat, heat the butter and milk until the butter melts. Remove from heat and set aside.
• In a large bowl, use a mixer on medium speed to beat the eggs 30 seconds, then slowly add the sugar. Increase the speed to high and beat 5 to 7 minutes, until thick and glossy. Reduce the speed to low and beat in the butter mixture and vanilla.
• Sift the flour, baking powder, salt and cinnamon into the egg-butter mixture. With a rubber spatula, fold in the flour mixture just until combined, but do not overmix. Scrape the batter into the prepared pan and bake 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Cool cake in the pan on wire rack at least 10 minutes.
• Using a chopstick or skewer, poke holes on top of the cake at ½-inch intervals. Slowly pour the milk mixture over cake. Let stand at room temperature 15 minutes, then refrigerate, uncovered, at least 3 hours and up to 24 hours.
• In a medium bowl, use a mixer on medium speed to beat the remaining ½ cup heavy cream, corn syrup and bourbon about 2 minutes, until soft peaks form. Turn the cake out onto a serving plate and spread the whipped cream over the top of the cake.
• The cake can be assembled and refrigerated up to 3 days. Dust the cake with ground cinnamon and let stand at room temperature 30 minutes before serving.


Baked: Mini Doughnut Muffins

Wednesday, November 4th, 2015




I’m terrified to fry at home ever since an incident five years ago when my pan caught fire mid-recipe. That was the end of homemade doughnuts at our house. I was skeptical that a baked version would capture the same flavors of fried doughnuts, but I was so wrong. Baking makes them healthier, and doing the work at home – in a mini-muffin tin, no less – opens up so many flavor possibilities. My favorite one was lemon curd and raspberry jam mixed together, but feel free to try different jams and glazes as you desire. Be prepared: You can’t eat just one. Enjoy and happy baking!


Lemon-Raspberry Mini Doughnut Muffins
Adapted from a recipe from Butter Me Up 
6 servings

6 Tbsp. butter at room temperature, plus more for greasing
1½ cup flour, plus more for dusting
1¼ tsp. baking powder
½ tsp. kosher salt
1/8 tsp. baking soda
¼ cup plus 2 Tbsp. sugar
1 egg
1/3 cup buttermilk
1 tsp. vanilla extract
¼ cup raspberry jam
¼ cup lemon curd
¼ cup powdered sugar
1 tsp. milk or water

• Preheat the oven to 350 degrees. Butter and flour a 24-cup mini-muffin tin and set aside.
• In a large mixing bowl, whisk together the flour, baking powder, salt and baking soda. Set aside.
• In another large bowl, use an electric mixer on high speed to cream together the butter and sugar until light and fluffy, about 2 minutes. Add the egg and beat until combined, then add the buttermilk and beat until incorporated. Use a spatula to fold the dry ingredients into the wet ingredients until combined.
• Evenly divide the batter into the muffin cups and fill them to capacity. Smooth the tops so the batter is flush with the rims. Bake 14 minutes, until a toothpick inserted into center of a muffin comes out clean. Transfer to a rack to cool.
• Scoop the center out of each muffin and use a piping bag to fill the centers of each with raspberry jelly and lemon curd.
• Whisk together the powdered sugar and milk, adding more liquid as needed to achieve a glaze consistency. Brush the tops of each muffin with the glaze and let set.

Add a little cocoa powder to the glaze to sate a chocolate craving. For a cinnamon-sugar fix, melt 2 tablespoons butter in a small bowl. In another bowl, mix together ¼ cup sugar and ¼ teaspoon cinnamon. Dip the muffins into the butter, then the cinnamon-sugar and let dry.

The Scoop: Black Bear Bakery to suspend storefront operations

Wednesday, October 28th, 2015



Cherokee Street staple Black Bear Bakery announced yesterday, Oct. 27, that it will suspend its storefront operation, effective Nov. 1. The cooperative bakery has leased its current space at 2639 Cherokee Street for about 10 years. Loaf lovers need not fret; the bakery will continue production in a kitchen incubator space in the same neighborhood until another storefront can be located.

“We’ll be looking for something that will serve the purpose of a cafe space, bakery, reading room and grocery,” said co-op member Bryan Dennert. “You’re already here getting your bread. You might as well get other things cheaper, too.”

The vision for the new grocery includes selling local, natural foods, as well as ingredients used in Black Bear’s current recipes.

Black Bear Bakery bread will still be available at farmers markets and restaurants while the co-op members look for a new space. For a full list of availability, see the cooperative’s Facebook page.



By the Book: ‘Pastry’ by Nick Malgieri

Friday, October 9th, 2015

Welcome to the new By the Book, where the Sauce editors choose a monthly theme and pit cookbooks in a head-to-head battle to see who comes out on top. And the winner? We hand the champion over to you in a By the Book Facebook giveaway. This month, we’re tackling all things sweet. First up: Pastry by Nick Malgieri. 




Pastry sets out to rehabilitate people who have sworn off DIY pastry due to traumatic experiences like making flavorless, unrollable dough. Author Nick Malgieri is your cheerleader, creating approachable, basic pastry recipes (including a number of gluten-free options) that are a balanced mix of sweets and savories, as well as strudels and even a quick puff pastry.

As pie recipes go, this one was straightforward and did not require expert skill. A few variations are suggested: crumb topping instead of a double crust, omitting the apples for a blueberry-only version or substituting raspberries and blackberries for the blueberries. In short, the rules are flexible.

The result was delicious, but ugly – though admittedly that has everything to do with my inability to make visually appealing pie. While it may not have looked good, it did taste good. The jammy blueberry filling was a thick, sweet counterpoint to the tart Granny Smiths, and the all-butter crust was flaky and mildly sweet.

The Rundown
Skill level: Beginner. The recipes require common ingredients, tools and equipment. Also, the subtitle is Foolproof Recipes for the Home Cook.
This book is for: Folks wanting to give pastry and dough-making another go after failing miserably in the past.
Other recipes to try: Mississippi Chess Pie
The verdict: TBD. Check back next week when we pit Pastry against Chocolate Chip Sweets.




Blueberry and Apple Pie
Makes 1 9-inch pie, about 8 servings

2 9-inch pie crusts made from Sweet Pastry Dough (recipe follows)
2 pints blueberries, rinsed, dried and picked over
¾ cup sugar
4 Tbsp. water or apple juice
3 Tbsp. cornstarch
¼ tsp. ground cinnamon
¼ tsp freshly grated nutmeg
1 lb. (2 large) Granny Smith apples, peeled, halved, cored and cut into 3/8-inch dice
3 Tbsp. unsalted butter
Milk for brushing
1 to 2 tsp. sugar

• Combine 1½ cups blueberries, the sugar and 2 Tbsp. of the water in a medium saucepan. Set over low heat and cook, stirring often, until the blueberries have become very juicy and the sugar has dissolved. Mix the cornstarch with the remaining water, then stir in about a third of the blueberry juices. Stir the cornstarch mixture into the saucepan, return to the heat and cook, stirring constantly, until thickened and clear, about 3 minutes.
• Remove from the heat, scrape the filling into a medium bowl and stir in the spices. Let cool.
• Set a rack at the lowest level in the oven and preheat to 375 degrees.
• Fold the remaining blueberries and the diced apples into the cooled filling.
• Scrape into the pie crust and spread evenly. Dot with butter and arrange the top crust. Attach, flute and pierce the top crust. Brush with milk and sprinkle with the sugar.
• Place the pie in the oven and decrease the temperature to 350 degrees. Bake until the curst is baked through and the juices are actively simmering, about 45 minutes.
• Cool the pie on a rack and serve warm or at room temperature.

Sweet Pastry Dough
Makes 2 single-crust pies or tarts or 1 double-crusted pie

2 cups (260 g.) unbleached all-purpose flour (spoon into dry-measure cup and level)
1/3 cup (75 g.) sugar
½ tsp. baking powder
¼ tsp. fine sea salt
8 Tbsp. (1 stick / 112 g.) unsalted butter, chilled and cut into 12 pieces
2 large eggs

• Combine the flour, sugar, baking powder and salt in the bowl of a food processor; pulse several times at 1-second intervals to mix.
• Add the butter and pulse again until the butter is finely mixed throughout the dry ingredients and no visible pieces remain.
• Use a fork to beat the eggs enough to break them up and add to the bowl. Pulse again until the dough almost forms a ball; avoid pulsing too much or the dough might become too soft.
• Invert the dough onto a lightly floured work surface and gently knead together 3 or 4 times to make it smooth.
• Divide the dough into 2 pieces, form them into disks, and wrap each in plastic. Chill for a couple of hours before rolling.
• Before rolling the dough, place it on a floured surface and gently knead until smooth and malleable. Form into a disk again before beginning to roll.

Reprinted with permission from Kyle Books

Baked: Tricolor Almond Cake

Wednesday, October 7th, 2015



I recently tried one of Piccione Pastry’s tricolor cookies and fell in love. It’s a cake-like cookie made with almond paste, dyed three different colors, sandwiched with apricot or raspberry jam and coated in chocolate. I usually don’t like fruit and chocolate combinations, but this simply works. I wondered what it would be like in a giant cake form, so I set out to try to make a tricolor cake for an almond-loving friend.

I had plenty to go around and sent many slices to everyone I knew. They all sent me messages raving about how delicious it was. The cake is very soft and not too heavy, despite its density from the amount of almond filling used. Instead of almond paste, I opted for almond pastry filling, which is lighter and readily available in the baking aisle of most grocery stores. I also drizzled a few tablespoons of amaretto over each cake before sandwiching them together for boozy almond goodness.

If you even think you might like almond desserts, bake this cake. It takes a bit of work if you don’t have three of the same pan (I had to take turns baking each layer in my single loaf pan), but the effort is well worth it when you slice to those gorgeous colors.


Tricolor Italian Cake
Adapted from a recipe by Alejandra Ramos
Makes 1 9-by-5-inch loaf cake

¾ cup (1½ sticks) unsalted butter, softened
¾ cup granulated white sugar
3 large eggs
6 oz. almond pastry filling
½ cup milk
½ Tbsp. almond extract
1½ cups all-purpose flour, sifted
1½ tsp. baking powder
¼ tsp. kosher salt
Red food coloring
Green food coloring
Yellow food coloring
½ cup heavy cream
6 ounces semisweet chocolate
6 Tbsp. amaretto
4 Tbsp. raspberry or apricot jam (I recommend Bonne Maman.)
Fresh berries or fruit for servings

• Preheat the oven to 350 degrees. Butter 3 9-by-5-inch loaf pans and line the bottoms with parchment paper.
• In the bowl of a stand mixer, cream together the butter and sugar on medium-high speed until fluffy, 3 to 5 minutes. Add the  eggs and continue to beat on medium-high until combined, then beat in the almond pastry filling, milk and almond extract and milk until combined.
• Use a spatula to gently fold in the flour, baking powder and salt. Evenly divide the batter into 3 medium mixing bowls. Drop enough red food coloring into 1 bowl to achieve the desired color. Repeat with the green and yellow food coloring in the remaining 2 bowls.
• Pour the batters into the 3 loaf pans. Bake 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Let cool 10 minutes, then invert onto a cooling rack and let cool completely.
• Meanwhile, make the ganache by simmering the cream in a small saucepan over medium heat, until the edges start to bubble. Remove from heat, add the chocolate and cover. Let sit 1 to 2 minutes, then whisk gently until smooth. Let cool to room temperature.
• Place the red cake on the serving platter. Drizzle with 2 tablespoons amaretto, then spread 2 tablespoons jam on top in an even layer. Stack the yellow cake on top, drizzle with another 2 tablespoons amaretto and spread the remaining 2 tablespoons jam on top in an even layer. Add the final green layer, drizzle with the remaining 2 tablespoons amaretto, then cover the cake tightly in plastic wrap and refrigerate 20 minutes.
• Unwrap the cake and pour the ganache over the top, spreading it evenly down the sides with a small spatula, until the cake is completely covered. Refrigerate 1 hour to set, then slice and serve with fresh fruit.



Baked: Grown-Up Cosmic Brownies

Thursday, September 10th, 2015



I’m always on the hunt for the chewiest brownies, and conveniently, I came upon a jar of marshmallow fluff in my pantry. What would happen, I wondered, if you fold marshmallow fluff into brownie batter? As it turns out, wonderful things. The marshmallow keeps the brownies wonderfully chewy and springy throughout, while letting the chocolate flavor shine through. The brownie doesn’t have a hint of marshmallows in it, but it lends an undeniably delicious mouth feel.

I decorated the tops Cosmic Brownie-style, covering the tops with a thick layer of ganache and sprinkling elegant chocolate candies over the top. These brownies are decadently rich, so cutting them into bite-sized pieces is ideal. Enjoy and happy baking!


Grown-Up Cosmic Brownies
Adapted from a Daphne Brogdon recipe 
16 servings

½ cup (1 stick) plus 1 Tbsp. butter, divided
½ cup plus 2 Tbsp. heavy cream. divided
4 oz. unsweetened chocolate, chopped
1 heaping cup marshmallow fluff
1 cup sugar
2 tsp. vanilla extract
2 eggs
1 cup all-purpose flour
2 tsp. baking powder
¼ tsp. kosher salt
4½ oz. chocolate chips (any variety)
½ tsp. coarse sea salt
Chocolate or colorful candies for sprinkling

• Preheat the oven to 350 degrees Line an 8-by-8-inch cake pan with parchment paper.
• In a large saucepan over medium heat, melt ½ cup butter and 2 tablespoons cream. Remove from heat and stir in the chocolate until melted and combined.
• Using a hand mixer on medium speed, beat together the marshmallow fluff and sugar. Add the vanilla extract and beat in the eggs one at a time.
• Use a rubber spatula to gently fold in the flour, baking powder and kosher salt until just combined and there are no streaks of flour left in the pot.
• Pour the batter into the pan and bake 30 minutes, until the edges start to pull away from the pan. Let cool to room temperature.
• Meanwhile, make the ganache by melting the remaining 1 tablespoon butter and ½ cup heavy cream in a small saucepan over medium heat. Remove from heat, add the chocolate chips and cover without stirring. Let rest 1 to 2 minutes, then whisk to combine, adding the sea salt. Let cool to room temperature.
• Pour the ganache over the brownies, spreading it into an even layer. Sprinkle the top with chocolate candies, then refrigerate or freeze until hard.
• Slice into bite-sized 2-inch squares and serve at room temperature or chilled.



Baked: Caramel Espresso Flan Cake

Thursday, August 27th, 2015




I love to bake something special for my birthday. It’s time for me to celebrate with something over the top, something I’ve hidden away to try but always put off due to time constraints. This caramel espresso flan cake was perfect for this year’s birthday treat.

It’s an espresso flan on top with a light buttery sponge cake on the bottom – both baked at the same time. The flan is added first, and when the sponge cake batter is spread over the top, it’s so light that it floats above the flan. When it’s baked, it leaves a magical hybrid layer in the middle.

As if that weren’t enough, a hidden caramel layer is spread along the bottom during baking. When the cake is flipped and served, the caramel slowly seeps past the flan and into the sponge cake over time. Indeed, the cake is better a day or two after it is made, but it’s well worth the wait.

This beautiful dessert is a showstopper, and the combination of caramel and espresso is addictive. The flan is smooth and soft, as an egg custard should be, while the cake is spongy and delicate. You won’t regret the time and effort put into this one. Enjoy and happy baking!


Caramel Espresso Flan Cake
Adapted from a recipe at Lady and Pups
8 servings

1 cup granulated sugar
4 Tbsp. water
1½ cups half and half
2 Tbsp. espresso powder
Pinch of cinnamon
6 egg yolks, divided
2 eggs
1/3 cup sweetened condensed milk
4½ Tbsp. unsalted butter
1/3 cup plus 1 Tbsp. flour
¼ cup whole milk
3 Tbsp. brown sugar
1 tsp. vanilla extract
4 egg whites

• Pour 1 inch water in a baking dish large enough to hold a 9-inch cake pan and place it in the oven. Preheat the oven to 400 degrees. Lightly oil a 9-inch round cake pan and set aside.
• In a large saucepan, bring the sugar and water to a boil over medium heat without stirring. Cook until the sugar turns light brown, about 8 minutes, then remove from heat and swirl the pan gently until the caramel turns deep amber, 10 to 15 seconds.
• Set aside 2 to 3 tablespoons caramel and pour the remainder in the cake pan. Rotate the pan to evenly distribute the caramel on the bottom.
• Let the saucepan cool but do not wash it. Add the half and half, espresso powder and cinnamon and return the pot to the stove over medium heat. Bring to a bare simmer, stirring with a wooden spoon until the espresso powder is completely dissolved in the half and half, 5 to 8 minutes.
• In a mixing bowl, whisk 4 egg yolks, 2 eggs and the condensed milk together. Using a hand mixer, carefully pour the hot espresso cream into the egg mixture, beating on low to medium-low speed until combined. Pour into the prepared cake pan.
• Cut a long, 3-inch wide strip of parchment paper and lightly grease both sides. Line the top half of the cake pan above the flan layer with the parchment paper to prevent the cake layer from sticking (the flan will easily release from the pan).
• In a clean large saucepan over medium heat, melt the butter until it begins to bubble. Add the flour, whisk quickly until incorporated and remove from heat. Whisk in the milk and the brown sugar until the sugar melts. Let cool slightly, 2 to 4 minutes.
• Whisk in the remaining 2 egg yolks and the vanilla extract until the cake batter is thick and even. Set aside.
• In a medium mixing bowl, use a hand mixer on high speed to beat the egg whites to soft peaks, 2 to 3 minutes. Add half the egg whites to the cake batter in the saucepan and whisk gently until combined. Gently fold in the remaining egg whites.
• Carefully pour the cake batter over the flan layer. It will appear to sink to the bottom, but it will rise back up since the batter is lighter than the custard. Smooth the top.
• Place the pan in the middle of the water-filled baking dish, return it to the oven and immediately lower the temperature to 340 degrees. Bake 50 to 55 minutes, until a toothpick inserted in the center comes out completely clean.
• Let the cake cool 30 minutes. Gently remove the parchment paper and run a knife around the inside edge of the pan to loosen the flan. Place a large plate on top of the cake pan and quickly invert to remove it from the pan. (If any caramel sticks to the bottom of the cake pan, warm on the stove over low heat until it’s loose and pour it over the cake.) Warm and drizzle the reserved caramel over the top as well.
• Refrigerate uncovered 1 to 2 days for the cake to absorb the caramel. Serve chilled or at room temperature.

Baked: Krispy Kreme Bread Pudding

Tuesday, August 18th, 2015



Growing up in Atlanta, my friends and I flocked to Krispy Kreme when we saw the neon Hot Now sign glowing red in the window, promising freshly fried and glazed doughnuts. Today, St. Louis has so many amazing doughnut options all over the city that it’s easy to forget about a simple glazed dozen from Krispy Kreme. What people don’t realize is that these childhood treats make for perfect bread pudding a few days later.

Stale, day-old Krispy Kreme doughnuts make one of the best breakfast desserts ever. This bread pudding is thick and rich, not too sweet, and perfect with a side of espresso-tinted whipped cream. Buy a dozen the day before your next brunch, indulge in one or two (or three – no judgment), and then leave that box out overnight for an easy breakfast the next day.


Krispy Kreme Bread Pudding
6 to 8 servings

9 stale Krispy Kreme or other glazed doughnuts, cut into sixths
2 cups heavy cream, divided
1 cup milk
5 large egg yolks
1 large whole egg
¼ cup condensed milk
1½ tsp. espresso powder
¼ cup brewed espresso, chilled

• Preheat the oven to 250 degrees.
• Line a baking sheet with parchment paper and spread the doughnut pieces in an even layer. Bake 30 minutes, until dry and toasted. Let cool.
• Raise the oven temperature to 350 degrees.
• In a large mixing bowl, whisk together 1 cup heavy cream, the milk, egg yolks, egg, condensed milk and espresso powder. Add the doughnut pieces and stir to coat. Let soak 1 hour, stirring every 15 minutes to evenly distribute the liquid.
• Lightly butter a 9-inch pie pan and pour the soaked doughnut mixture into it. Place the pie pan in a roasting pan filled with enough hot water to cover the sides of the pie pan. Cover the bread pudding with foil and bake 40 minutes, then remove the foil and bake another 10 to 15 minutes until the pudding is set.
• Preheat the broiler. Broil the bread pudding 3 minutes, until the top is light brown. Let cool.
• Meanwhile, in a separate bowl, use a hand mixer to whip the remaining 1 cup heavy cream and espresso on high speed until soft peaks form, 5 to 7 minutes. Serve with warm bread pudding.

Baked: Healthier Chocolate Cookies

Wednesday, July 29th, 2015



These cookies are a bit of a departure from my usual recipes. I don’t cook with artificial sugars or try to replace everything with a healthier alternative at the cost of flavor, so when I set out to make a not-as–bad-for-you cookie, I wanted something that still tasted like dessert.

The result: These cookies taste just as good as their decadent counterparts. Instead of butter or oil, I used cashew butter. The heart-healthy fats and boost in protein means it will fill you up much more than a traditional cookie.

I also replaced granulated white sugar with coconut sugar, which is sourced from coconut blossom trees but tastes nothing like coconut. This type of sugar burns quicker than regular sugar (that means a shorter baking time) and tastes slightly less sweet. And yes, there is a half-cup of chocolate chips in the recipe, but I use dark instead of milk or white chocolate for the added antioxidant benefits.

It’s hard to eat just one, but at least you can devour them with less guilt. Enjoy and happy baking!


Healthier Chocolate Cookies
Adapted from a Chelsea’s Messy Apron recipe
12 to 15 servings

1 cup unsalted cashew butter, room temperature
2/3 cup coconut sugar
1 large egg
4 Tbsp. dark cocoa powder
½ tsp. vanilla extract
1 tsp. baking soda
Pinch of kosher salt
½ cup dark chocolate chips

Ÿ• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
• In a large bowl, stir together the cashew butter, coconut sugar and egg until combined. Stir in the cocoa powder, vanilla, baking soda and salt until combined, then add the chocolate chips and stir.
• Form 2 tablespoons dough into a ball and place 1 to 2 inches apart on the cookie sheet. Press the tops of each ball gently to flatten.
• Bake 6 to 8 minutes, then let cool on the cookie sheet. Cookies will become firmer as they cool.


Baked: Funfetti Malted Blondies

Wednesday, July 15th, 2015




Since word spread that my fiance Joe is engaged to a baker, I now make a monthly treat for him to take to work. I was short on time last month and whipped these up with two days to spare. They turned out to be a smash hit.

Making blondies is as easy as brownies but with a different flavor profile. Without the cocoa, ingredients in blondies shine through more so than in brownies. With that in mind, I added malt powder, white chocolate chips and several spoonfuls of sprinkles just because. Enjoy and happy baking!


Funfetti Malted Blondies
Adapted from a Smitten Kitchen recipe 
16 servings

4 oz. (½ stick) butter, melted and slightly cooled
¾ cup brown sugar
1 egg
1 tsp. vanilla extract
1¼ cups flour
½ tsp. baking powder
½ cup malted milk powder
½ tsp. kosher salt
1/3 cup finely chopped white chocolate
¼ cup rainbow sprinkles or nonpareils

• Preheat the oven to 350 degrees. Line an 8-by-8-inch pan with parchment paper.
• In a large mixing bowl, whisk together the butter and brown sugar until combined. Whisk in the egg and vanilla. Stir in the flour, malted milk powder, baking powder and salt until just combined, then fold in the white chocolate and sprinkles.
• Pour the batter into the pan and spread it evenly. Bake 20 to 23 minutes, until top is golden and edges are browned and a toothpick inserted into the center comes out mostly clean. Let cool completely, then slice into 16 even squares. Store the blondies in an airtight container at room temperature.



Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2015, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004