Tag Archives: Frosting

Double-Chocolate Double-Malt Frosted Brownies: Recycling and Reusing Recipes

Are you a die-hard chocolate-malt lover? If so, these chocolate brownies are for you.

For a few months now, I have had what my late grandmother Jessie used to call a “yen” for chocolate-malt (Jessie had a great brownie recipe, too).  I blame my chocolate-malt fixation on Geni of Sweet and Crumby, after her post on a famous chocolate malt cake from a diner in Pasadena.

Geni’s post prompted me to adapt her chocolate-malt buttercream frosting;  I used it as a filling for a cupcake, topped with a quick meringue icing from King Arthur Flour’s site via the tantalizing “Chocolate Bliss Cake” from Debbie’s instructive site, A Feast for the Eyes. The InterTubes seem perfect for reusing and recycling, if not reducing in this instance (and you can forget about that last one in the context of double-chocolate-malt iced brownies).

Recycling and reusing are not new to me.  My first “official” job was working for a recycling centre part-time while in high school, for the minimum wage of $2.65/hour.  Despite the low pay, there were perks, such as finding and reading a wealth of publications during slow times (not to mention the shocking revelation of a vast variety and quantity of unmentionable magazines – at least for a 16-year-old, back in the pre-InterWeb days of the 1970s).

More recently, I worked for a world-wide conservation organization, whose recognizable logo is an endangered black-and-white bear – have you guessed it yet?  At one teleconference, I offered that the well-known campaign “Reduce, Reuse, Recycle” is not a triumvirate of equals, rather it was a hierarchy.  That is, first, we should reduce consumption before reusing or repurposing things.  If those two are not possible, recycling is the next step.  I had said this in a discussion on how to best engage people in daily activities around conservation. The campaign of the “Three Rs”, dating back to the 1970s, was one to which people now give little thought about the components.  “Reduce, Reuse, Recycle” are so well-known that rarely do people reflect on the better and best options within the trio.

At the risk of a Holden-Caulfield-esque accusation of a “digression”, this will be the last time I reuse photos from my recent trip to England and Scotland, with a vague attempt for food-related pictures.  In the charming Cotswolds town called “Broadway” (where the neon lights are not brighter, as neon does not exists in Broadway), the Horse and Hounds pub made a quaint subject for a photo:

In nearby Bath, the Sally Lunn Bun is famous.   I imagine it is no longer baked in the “faggot oven” (!?!) which I had in my previous post.  The light and tender rolls lent themselves to both the sweet (clotted cream and lemon curd) and savoury (Welsh rarebit) courses we sampled:

Near the impressive Exmoor National Park, the medieval village of Dunster had many dining options, including the very good Stag’s Head Pub (background), where we enjoyed a fine local dinner.

Sheep dot the landscape throughout the Lake District and provide the basis for many a Sunday roast in the UK (not to mention the inspiration for this unusual side “dish”, which I discovered linked to my post on Yorkshire pudding and German pancakes, just last week!).

Finally, at the very northern edge of the Lake District, the town of Cockermouth is “open for business”, after ravaging floods last year.  The downtown was very colourful and featured a pleasant restaurant called Carlin’s, where we dined one evening:

For the review of the brownie and the recipe…

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The Anatomy Of A Cupcake

With all the attention to cupcakes of late, there is little on cupcake forensics.  I will dissect a birthday cupcake for you.


Sometimes, certain recipes, foods, or food combinations, for that matter, get in one’s mind and do not go away.  On the very informative instructional site, A Feast for the Eyes,  I recently had come across Debby’s recipe for Chocolate Bliss Cake.  I really liked the idea of an easy five-minute version of the classic seven-minute meringue icing (thank you, King Arthur Flour, for this simpler version!).  I thought it would go well with Debby’s moist chocolate cake – which included my favourite addition of coffee – and a chocolate buttercream filling.  While I am a big fan of chocolate cake with the icing of the same flavour, the contrast of a light, marshmallowy meringue icing is a treat for both the senses of sight and taste.

However, I also had been thinking about chocolate malt since I read Geni’s recipe for Chocolate Malt Cake on the engaging blog, Sweet and Crumby.  Chocolate and malt – as in Whoppers, Maltesers (NB:  this site prevents visitors under 12-year-old from exploring these chocolate-malt treats further…), chocolate malted milk balls, or a thick chocolate malted ice cream shake – are an irresistible combination.  Chocolate complements many other ingredients to star in desserts, e.g., coffee, mint, peanut butter, and raspberry, to name a few of my favourites.

If you are a devotee of chocolate malted milk balls, the chocolate-malted buttercream is reminiscent of the crunchy filling, with a different texture, of course.  I found it to be quite addictive, which I must admit, at this point, in this cupcake anatomy lesson.

In the  midst of these cravings, my friend Kip happened to mention that it was Jim’s birthday (which I should have remembered as he is precisely 12.5 years older than I am!).  A birthday cake on this island can be a bit of a challenge for those who do not like to bake, as there is one bakery – closed for holidays, at the time – and one baker who makes sumptuous cakes with impressive decorations, which are priced accordingly for major special occasions.  And Kip will be the first to confess to not being a baker, though she is a marvelous cook.   So I told Kip that I would bake something to celebrate.  I wanted it to be visually impressive, as Jim is one of the top professional photographers in Canada!

Initially, I had planned to bake a cake, but the image of Hostess cupcakes I had seen in the US recently kept making me think of filled cupcakes, an undertaking I had never attempted before.  As I have been in a more reflective state with my series on my grandmother, Jessie, I was thinking recently of a cupcake from a neighbourhood bakery of my childhood, which was a chocolate cupcake, filled with a white marshmallowy-buttercream centre, and iced with a dark chocolate frosting.  Thus, the Chocolate-Malt-Meringue Bliss Cupcake came into existence.

For the technique and the recipe….

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A Sweet-Sassy Finish to the 2010 Olympics: Cayenne-Cocoa Cupcakes with Citrus-Cream Cheese Icing

Cayenne-Cocoa Cupcakes with Citrus Cream-Cheese Frosting

Just before the Olympics started, I baked cupcakes for my friend K’s birthday. The one I chose was a variant of Martha Stewart’s one-bowl cocoa cupcake recipe and La Martha’s cream-cheese frosting.

Citrus olympic rings

Citrus rings bid adieu to the 2010 Olympics

I decided to adapt this never-fail one-bowl very-hypenated recipe to make it spicier (cayenne) and create more depth in the cake (my favourite addition of espresso powder). As I had made Martha’s recipe before in addition to a Mexican hot chocolate cupcake, I decided to synthesize the two for this sassy-zesty variant. To top it off – literally and figuratively – I adapted a classic cream-cheese frosting by adding both lime zest and juice.

With all those words beginning with “C”, the math geek in me decided to rename this combo as “2x C3″: Cayenne-Cocoa Cupcakes with Citrus-Cream-Cheese Frosting. If you are seeking an unexpected yet perfect end to a Mexican/Latin American or spicy Asian meal with chili and lime, look no further.

Baked cupcakes cool

This easy-to-make batter bakes up light and moist

Cupcake gender issues – and the recipe Continue reading