malted milk powder

Brown butter and toasted sugar make an extra-special batch of slice-and-bake shortbread cookies.

Brown Butter Shortbread Cookies Recipe

refined white sugar (shy 3/4 cup; 140 grams)

unsalted butter (about 10 tablespoons; 140 grams)

malted milk powder,

vanilla extract (about 1 1/2 teaspoons; 7 grams)

baking soda

baking powder

all-purpose flour,

Toast the Sugar: Place sugar in a 10-inch stainless steel skillet, then transfer to a cold oven and set oven to 350°F (180°C). Meanwhile, brown butter according to the step below; by the time it is finished, the sugar should be lightly toasted and beginning to smell of caramel. Pour warm sugar into a 2-quart glass baking dish (or similar dish) to speed cooling and let it cool to approximately 75°F (24°C). The prepared sugar can be used as soon as the brown butter has fully cooled, or it can be stored in an airtight container indefinitely.

Brown the Butter: In a 2-quart stainless steel saucier, melt butter over medium-low heat. Increase heat to medium and simmer, stirring with a heat-resistant spatula while butter hisses and pops. Adjust heat as needed so that the dairy solids will not scorch before all the water can boil away. Continue cooking and stirring, scraping up any brown bits that form along the way, until the butter is golden yellow and perfectly silent (an indication that the water has completely boiled away). Pour into the bowl of a stand mixer, along with all the toasty brown bits, and cool until creamy, opaque, and no warmer than 75°F (24°C). Alternatively, the brown butter can be refrigerated up to 3 weeks, then softened to the same temperature before use.

Make the Dough: When the brown butter is creamy and thick, add the cooled toasted sugar, malted milk powder, vanilla extract, salt, baking soda, and baking powder. In a stand mixer fitted with a paddle attachment, mix on low until combined, then increase speed to medium and beat until fluffy and light. Reduce speed to low, then add flour and continue mixing only until well combined.

Scrape bowl and beater with a flexible spatula to make sure there are no streaks of unmixed dough, then knead lightly against sides of bowl. Transfer to a sheet of parchment paper and shape into a rough log about 12 inches in length.

Fold parchment over dough, then use a bench scraper to tuck parchment under dough; gently pull on top sheet of parchment to tighten the log. Move the bench scraper down a few inches and repeat, until the log is smooth and tight all around. Roll dough so it wraps up in the parchment, cut away the excess, and secure with a piece of tape. Tie off the ends with pieces of twine. Refrigerate until dough is chilled to about 40°F (4°C), about 4 hours; dough can also be held in the refrigerator for up to 1 week.

To Bake: Adjust oven rack to lower-middle position, preheat to 350°F (180°C), and set chilled dough out at room temperature for about 10 minutes to soften. Using a sharp chef's knife, cut dough log into rounds just shy of 1/2 inch. Arrange on a parchment-lined half-sheet pan and bake until golden brown, about 15 minutes. Cool completely before serving. Stored in an airtight container, the shortbread cookies will keep for several weeks at cool room temperature. 

Make this easy brownie mix to keep on the pantry shelf, for fast and fudgy chocolate brownies whenever you like.

Homemade Brownie Mix Recipe

For the Mix

sugar

all-purpose flour (about

instant espresso powder,

coconut

For the Brownies

water (about 1/4 cup; 55 grams)

eggs,

For the Mix: Combine powdered sugar, dark chocolate, all-purpose flour, Dutch cocoa, malted milk powder, salt, and espresso powder (if using) in the bowl of a food processor. Grind until the chocolate disappears into a fine, powdery mix, and you can no longer hear any chunks bouncing around the bowl, about 2 minutes (the timing can vary significantly depending on the size and power of the food processor).

Add the solid coconut oil and pulse only until well combined, about 30 seconds. For immediate use, proceed directly to Step 3. Otherwise, transfer the mix to an airtight container and store at cool room temperature up to one year, or until the date stamped on the package of coconut oil.

Adjust oven rack to lower-middle position, preheat to 350°F (180°C), and line an 8-inch-square, anodized aluminum brownie pan with a long strip of parchment or foil to cover the bottom and two of the sides. 

When the oven has come to temperature, prepare the batter in the bowl of a food processor or in a large mixing bowl with a flexible spatula. Either way, add water, eggs, and vanilla extract, then pulse or stir until well combined. The batter will be smooth and thin when made in a food processor, but lumpy and thick when mixed by hand. These textural differences with not affect the batter's behavior.

To Bake: Scrape the batter into the prepared pan, spread into an even layer, and bake until the brownies are glossy, puffed, and firm but a little squishy, about 35 minutes. The timing is based on the volume and conductivity of an 8-inch anodized aluminum pan; be aware the time needed will vary significantly with glass, ceramic, or non-stick pans. Allow the brownies to cool at least 15 minutes before slicing. To serve, gently tug on the foil or parchment, and lift to remove the brownies from the pan. Cut into 16 two-inch squares. Store leftovers in an airtight container with a sheet of wax paper between each layer, about 1 week at room temperature.

Thick pancakes that are fluffy, not dense, with a tender, pillowy soft crumb. Much like Japanese pancakes, these cook up extra thick and light.

Thick and Fluffy Pancakes From Homemade Pancake Mix Recipe

For the Pancake Mix:

sugar (about 1 tablespoon; 15 grams)

(6.8 grams) baking powder

(1.6 grams) baking soda

refined coconut oil,

For the Pancakes:

egg,

vanilla extract

For the Pancake Mix: In the bowl of a food processor, combine flour, sugar, malted milk powder, baking powder, salt, and baking soda. Process about 30 seconds to ensure the leavening agents are fully homogenized into flour.

Add the solid coconut oil and pulse only until it disappears into a dry and powdery mix, just a few seconds. It's important that the coconut oil is fully combined into the flour, while also remaining powdery and dry, so use caution and avoid over-processing, especially with larger batches (a 14-cup food processor can handle a maximum batch size of 4x; plan accordingly for smaller machines). Transfer the mix to an airtight container and store up to one year at or below 74°F, or until the date stamped on the package of coconut oil.

For the Pancakes: Preheat an electric griddle to 350°F, or heat a large, nonstick skillet to a similar temperature on the stovetop. In a large mixing bowl, whisk the milk, egg, and vanilla extract until well-combined. Add the prepared pancake mix, and whisk until relatively smooth, although a few flecks of coconut oil may dot the batter.

With a large scoop, measuring cup, or piping bag, divide batter in 1/3-cup portions (or as desired), and griddle until golden brown on either side, and cooked through the middle, about 90 seconds per side. Serve immediately, with butter, maple syrup, fresh fruit, whipped cream, or whatever other toppings sound fun.

Troubleshooting: The timing and yield of this recipe will vary substantially depending on how the pancake batter is portioned as well as the exact temperature of the griddle itself. When pancakes are excessively browned but raw in the middle, the griddle is likely too hot; when the pancakes are cooked through but too soft and pale, the griddle may be too cool.

Thanks to the magic of cast iron, classic chocolate chip cookie dough bakes up extra chewy and crisp around the edges. With a few teaspoons of malted milk powder for an extra layer of flavor, it's a rich and chocolaty dessert just begging for a scoop of ice cream—or at least a glass of milk.

Chocolate Chip Skillet Cookie Recipe

unsalted butter

white sugar (2/3 cup; 125 grams)

light brown sugar (1 cup, gently packed; 225 grams)

malted milk powder (about

vanilla extract (1 tablespoon; 15 grams)

nutmeg

Adjust oven rack to middle position and preheat to 400°F (200°C). Combine butter, white sugar, brown sugar, malted milk powder, vanilla, salt, baking soda, baking powder, and nutmeg in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase to medium and beat until light and fluffy, about 5 minutes. With mixer running, add egg and continue beating only until smooth. Reduce speed to low and add flour all at once, followed by chopped chocolate, then mix to form a stiff dough.

Generously butter a 10-inch cast iron skillet, then fill with cookie dough and press into an even layer. Bake until puffed and golden brown, about 35 minutes. Cool until crumb is set, about 45 minutes, before serving. Enjoy warm or cover with foil and store up to 3 days at room temperature.

This coffee cake tastes like a pumpkin pie crossed with a pumpkin muffin, but with the richness of a blondie. Whether served with brunch or a mid-afternoon cup of tea, it's the perfect seasonal treat.

Pumpkin Skillet Coffee Cake With Streusel Topping Recipe

For the Streusel Topping:

all-purpose flour

light brown sugar (about 1 tablespoon; 14 grams)

cinnamon

ginger

cloves

unsalted butter,

white chocolate,

raw pecan pieces (about 2/3 cup; 110 grams)

For the Pumpkin Skillet Batter:

light brown sugar

unsalted butter, pliable but cool, about 60°F (about 10 tablespoons; 140 grams)

vanilla extract (about 1 tablespoon; 15 grams)

pumpkin

For the Streusel Topping: In a medium bowl (or the bowl of a stand mixer), combine the rolled oats, flour, brown sugar, cinnamon, salt, ginger, nutmeg, cloves, and softened butter. Combine by hand (or with a paddle attachment) to smash the butter into the dry ingredients, until everything is coated and clumpy. Add the white chocolate and pecans and continue smashing (or mixing) to form a clumpy mix. Cover and refrigerate until needed, or transfer to a zip-top bag and freeze for up to 3 months.

For the Pumpkin Skillet Batter: In the bowl of a food processor, grind the flour, white chocolate, and malted milk powder to form a fine, dry mix with no visible lumps of white chocolate. Alternatively, grate the white chocolate with a Microplane, then whisk with flour and malted milk powder to combine. Set aside until needed, or transfer to an airtight container and store at cool room temperature until the date stamped on the bag of flour.

Adjust oven rack to middle position and preheat to 350°F. In the bowl of a stand mixer fitted with a paddle attachment, combine the brown sugar, butter, salt, baking powder, nutmeg, and vanilla. Mix on low to moisten, then increase speed to medium and beat until very soft, pale, and fluffy, about 8 minutes. Along the way, pause to scrape the bowl and beater with a flexible spatula as needed. 

While mixing on medium speed, add the egg and continue beating until smooth. Reduce speed to low, and add the pumpkin purée. Once smooth, add the malted white chocolate-flour all at once, and continue mixing to form a thick batter. Scrape the bowl and beater with a flexible spatula, then fold once or twice to ensure it's well mixed from the bottom up.

Scrape the batter into a lightly greased cast iron skillet (the leftover butter wrappers should do the trick), and spread into an even layer. Scatter the prepared streusel topping over the top in an even layer, and bake until the "cake" is puffed, golden brown, and approximately 205°F in the center, about 35 minutes. 

Cool to room temperature before serving, as the "cake" will seem gooey and wet while warm due to the molten cocoa butter in the white chocolate. When cool, cut into wedges with a sharp knife, and serve alongside a strong cup of coffee or tea for brunch or dessert. Individually wrapped in plastic, the portions will keep at room temperature for several days. 

Malted vanilla cake is perfect for spring! You'll love this soft and fluffy layer cake topped with malted frosting and Cadbury mini eggs. Recipe makes one 8-inch layer cake.

Malted Vanilla Cake (Soft, Fluffy!)

cake flour (see note below)

tsp baking powder

tsp baking soda

tsp salt

cups granulated sugar

tsp vanilla extract

buttermilk,

plain fat-free Greek yogurt,

Tbsp unsweetened cocoa powder, sifted

malted milk powder, sifted

Tbsp milk cream

Cadbury mini eggs, for decorating the cake

sprinkles, for decorating the cake

Preheat oven to 350°F and spray two 8-inch round cake pans with nonstick spray. Line the bottom of the cake pans with parchment paper.

Make cake

Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl.

Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy; beat in vanilla and malted milk powder. Add eggs one at a time and beat until combined. Combine buttermilk and Greek yogurt in a small bowl. Reduce speed to low and add flour mixture in 3 additions, alternating with buttermilk mixture (begin and end with flour mixture).

Divide batter evenly between cake pans and smooth with an offset spatula. Tap pans sharply to reduce air bubbles.

Bake cake layers

for 24 to 25 minutes, until the top and edges are golden, cakes spring back to the touch, and a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool cakes for 15 minutes in pans on a wire rack before inverting onto wire racks to cool completely.

Make frosting

Beat butter and salt in a large mixer bowl on medium speed until light and fluffy. Beat in vanilla. Mix in cocoa and malted milk powder on low speed until incorporated. Mix in powdered sugar on low speed 1 cup at a time until incorporated, scraping down bowl as needed. Add milk and mix in on low speed until smooth. Increase speed to medium-high and beat frosting for 1 minute, until light and airy.

Assemble cake

Place one cake layer on a rotating cake stand. Use an offset spatula to spread frosting generously over the layer. Add second cake layer.

Use offset spatula to apply a layer of frosting to the top and sides of the cake while you rotate the cake stand, then use a bench scraper to gently smooth the edges of the cake and remove any excess frosting. If desired, pipe remaining frosting decoratively on the top cake layer. Top cake with Cadbury mini eggs and sprinkles. Chill the frosted cake for 20 minutes before serving.

Store leftover cake at room temperature overnight, loosely covered with plastic wrap, or covered in the refrigerator for up to 3 days.

gorgeous cake, perfect for spring as you write and love the Cadbury eggs too, thank you!

I made this cake last weekend for a birthday party. I had to bake it about 6-7 extra minutes, but otherwise followed the recipe exactly. It was a huge hit. Very moist! Frosting was a big hit. I broke up some malted milk balls and sprinkled them on top and then added a few strawberries and blueberries on top for decoration.

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