Malted Chocolate Chip Whopper Blondies

Malted Chocolate Chip Whopper Blondies | Bakewell Junction

Malted Chocolate Chip Whopper Blondies | Bakewell Junction

I had seen this recipe a while ago and had been looking for a reason to try it.  Well, I didn’t have a good reason so I made it just because.  I wanted to change the recipe into bars instead of cookies.  I wasn’t thrilled with the results at room temperature but refrigerating them made all the difference.  They are great right out of the fridge – still tender and soft.

Enjoy!

Malted Chocolate Chip Whopper Blondies | Bakewell JunctionMalted Chocolate Chip Whopper Blondies

Yield:  16 squares                 Cook Time:  25 minutes

Ingredients:

  • 2 1/4 cups of flour
  • 1/2 cup malted milk powder
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup semi sweet chocolate chips (I used Ghirardelli mini chocolate chips)
  • 1 cup chopped plus 16 whole Whoppers candy (about 5 ounces)

Step 1:  Line an 8 by 8 inch pan with aluminum foil so some of overhangs the sides and spray it with cooking spray.  Set aside.

Step 2:  Combine the first five ingredients in a large bowl.  In another large bowl, beat butter, brown sugar and sugar on high for at least three minutes.  Scrape down sides of the bowl as needed.  Beat in the egg and vanilla.  Mix in the flour mixture by hand.  Mix in the chocolate chips and chopped Whoppers.

Step 3:  Bake in a preheated 350 degree oven for 25 – 35 minutes.  Upon removing from the oven and while still warm, lightly press the whole Whoppers one by one in a 4 by 4 pattern in the approximate center of each bar.  Let cool 30 to 45 minutes in the pan.  Using the aluminum foil to remove from pan and cool completely on a rack.  Slice into 4 rows by 4 row squares.  These sliced really cleanly after completely cool.  Refrigerate and serve cold.

Enjoy!

Recipe adapted from Two Peas and Their Pod.

Tips:  Store in an airtight container in the refrigerator.

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Man Food Linky Party #GetHimFed Fridays No. 44

Welcome to #GetHimFed Fridays!  Many thanks to all who join the party with us.  Bring your latest food posts.  Don’t forget to have a great weekend!
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#GetHimFed No. 44 Features | Bakewell Junction
  1. Reese’s Oreo Cookie Pops by Coconut Head’s Survival Guide
  2. Pineapple Sheet Cake by All in All
  3. Polenta Squares with Ricotta and Basil Pesto by Lemoine Family Kitchen
  4. Grilled Italian Sausage Stuffed Peppers by Soup Spice Everything Nice
  5. Nutella Cookie Ice Cream Sandwiches by The Baking Fairy
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Chocolate Zucchini Quick Bread #TwelveLoaves

Chocolate Zucchini Quick Bread | Bakewell Junction - Decadent and chocolicious!

Chocolate Zucchini Quick Bread | Bakewell Junction

Summer is whizzing by for me.  I feel like I’m going to wake up tomorrow and it will be Winter again.  Luckily I had the time to share this super chocolatey and moist recipe.  Since I used mini chocolate chips, they almost disappear during baking and just add to the decadence of the recipe.  The hubby loves it and even made a chocolate sandwich with a slice of it.

Do you have zucchini in your garden?  Do you need recipes to use up your zucchinis?  This recipe is for you.

Enjoy!

Chocolate Zucchini Quick Bread | Bakewell Junction - Decadent and chocolicious!

Chocolate Zucchini Quick Bread

Yield:  1 loaf                 Cook Time:  55 minutes

Ingredients:

  • 1 1/2 cups of shredded raw zucchini (about 1/2 pound or 1 medium zucchini)
  • 1 cup of flour
  • 1/2 cup unsweetened cocoa powder, sifted
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup semi sweet chocolate chips (I used Ghirardelli mini chocolate chips)
  • 2 large eggs
  • 1/2 cup oil
  • 1/2 cup sugar
  • 1/2 cup brown sugar, packed
  • 1 teaspoon vanilla extract

Directions:

Step 1:  Grate zucchini and set aside.  I used a large box grater.  Mix together the flour, cocoa powder, baking soda, baking powder, salt and cinnamon in a large bowl.  Mix in the chocolate chips and set aside.

Step 2:  Beat the eggs with a hand mixer in another large bowl.  Beat in the oil, sugar, brown sugar and vanilla until completely combined.  Mix in the zucchini.  Fold the flour mixture in to the zucchini mixture until just combined.  Transfer the batter to a greased or parchment lined 9 by 5 inch loaf pan with a spoon.  I usually like to use parchment paper but this time I used cooking spray and it worked perfectly.

Step 3:  Bake in a preheated 350 degree oven for 45 – 55 minutes.  Test with a toothpick; toothpick will be mostly clean when done.  My toothpick wasn’t completely clean after 53 minutes but the bread was done; I think the melted mini chocolate chips caused that.  Let cool 5 to 10 minutes in the pan.  Remove from pan and cool completely on a rack.  Slice and serve.

Enjoy!

Recipe adapted from Lesley Stowe.

Tips:  Store in an airtight container.

Don’t let summer go by without baking bread!  Check out these wonderful recipes for the season:

#TwelveLoaves July:  Summer Fun.  The month of June was filled with lovely cherries!  We have chosen Summer Fun as our theme for July.  Let’s share flat breads, rolls, buns, grilled breads – whatever sweet or savory version you’d like and whatever you feel reflects summer flavors!  Whatever you bake, (yeasted, quick bread, crackers, muffins, braids, flatbreads, etc) have fun and let’s have a delicious month of bread for summer fun!  Let’s get baking!

Do you want to add your bread to the collection with the linky tool this month?  Here is what you need to do:

  • When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post.  This helps us to get more members as well as share everyone’s posts.  Please make sure your bread is inspired by the theme.
  • Please link your post to the linky tool at the bottom of my blog.  It must be bread baked to the Twelve Loaves theme.
  • Have your Twelve Loaves bread that you baked this July, 2014, and posted on your blog by July 31, 2014.

Twelve Loaves is a monthly bread baking party created by Lora from Cake Duchess and runs smoothly with the help of our friends.  Thank you to Stacy from Food Lust People Love for hosting this month’s event!

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Man Food Linky Party #GetHimFed Fridays No. 43

Welcome to #GetHimFed Fridays!  Many thanks to all who join the party with us.  Bring your latest food posts.  Don’t forget to have a great weekend!
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#GetHimFed No. 43 Features | Bakewell Junction
  1. Black and White Chocolate Cups by Culinary Flavors
  2. Oven Baked Sesame-Ginger Chicken by Skinny Chicken
  3. OMG Heath Bar Cookies by From Everyday to Gourmet
  4. Paleo Teriyaki Glazed Pork Tenderloin by This West Coast Mommy
  5. Baked Fritatta with Salami Bacon by Sourdough Native

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Man Food Linky Party #GetHimFed Fridays No. 42

Welcome to #GetHimFed Fridays!  Many thanks to all who join the party with us.  Bring your latest food posts.  Happy 4th of July!  Don’t forget to have a great weekend!
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#GetHimFed No. 42 Features | Bakewell Junction
  1. B.A.L.C. by Fearlessly Creative Mammas
  2. Sunny Side Up Cupcakes by The (mis) Adventures of a Born Again Farm Girl
  3. Frozen Watermelon Lemonade by Gator Mommy Reviews
  4. Berry Cheesecake Pudding Pie by The Foodette
  5. Lemon Chili Beef Skewers by Recipes From a  Pantry

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Fresh Cherry Monkey Bread #TwelveLoaves

Fresh Cherry Monkey Bread | Bakewell Junction - addicting and delicious

Fresh Cherry Monkey Bread | Bakewell Junction

We’re at the end of June and I almost missed the #TwelveLoaves party.  I had another recipe failure last week otherwise I would have posted this last week.  It’s another addictive and sweet Monkey Bread.  Last week the bread was undercooked and didn’t hold the shape of the bundt pan after it was inverted onto a plate.  I revised how many cherries I used and a couple of other minimal changes.  So now I have a delicious recipe to share with you.

This recipe is gooey, addictive and delicious.  The cherries negate all the sugar and butter – right?  Each dough ball has cherry in it.  You can see the layer of cherries in the middle of the ring in the picture below.  I used the red cherries in the recipe and the white and blush colored cherries are Rainier cherries and they are so sweet.

I’ll be making this again for the 4th of July.  What will you make?

Fresh Cherry Monkey Bread | Bakewell Junction - addicting and delicious

 Fresh Cherry Monkey Bread

Yield:  6 to 8 servings                Cook Time:  40 minutes

Ingredients:

Dough:

  • 2 tablespoons melted butter
  • 1 cup milk, warmed to 110 degrees
  • 1/2 cup water, warmed to 110 degrees
  • 1/4 cup sugar
  • 2 1/4 teaspoons instant yeast
  • 3 1/4 cups flour, plus extra for work surface
  • 2 teaspoons salt

Coating and Filling:

  • 1 to 1 1/2 packed brown sugar (I used 1 1/2 cups)
  • 2 teaspoons ground cinnamon
  • 8 to 12 tablespoons (1 to 1 1/2 sticks) butter, melted
  • 2 tablespoons Kirschwasser or cherry liquor
  • 40 large sweet fresh cherries plus more for snacking, pitted; 32 halved and 8 roughly chopped

Icing:

  • 4 ounces mascarpone cheese, softened
  • 4 tablespoons (1/2 stick) butter, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 2 teaspoons Kirschwasser or cherry liquor
  • 1 teaspoon or more milk

Directions:

Step 1:  For the dough:  Mix the milk, water, melted butter, sugar and yeast in a two cup measure.  I used a microwave safe glass measure and heated the milk and water a full power for 1 minute, 20 seconds to reach 110 degrees.  In the bowl of a stand mixer, add the flour and salt.  Using the dough hook attachment, start the mixer on low.  Add the milk mixture slowly.  Scrape down the sides of the bowl as needed until the flour is incorporated.  Increase the mixer speed to medium (raised my KA to the 5 setting) and let it knead for another 6 to 7 minutes.  If the dough looks overly wet, add 2 tablespoons of flour at a time and continue mixing until the dough forms a mass.  Spray a large bowl with cooking spray.  Transfer the dough to the bowl and spray the dough also.  Cover the bowl with a clean dish towel and use my tip below to aid the rise.  Let the dough rise until doubled.  If using my tip, it will double in 45 to 60 minutes.  For this version of Monkey Bread, I let it rise for 60 minutes using my tip.  If not, it may take 1 to 2 hours.

Step 2:  For the coating:  As the dough rises, combine the brown sugar and cinnamon in a bowl.  Place the melted butter and Kirschwasser in a small bowl.  If you would like to dial back the sweetness and gooeyness of the recipe, use the lesser amounts of sugar and butter.  Set aside.  Pit and halve 32 cherries.  Pit and roughly chop 8 cherries.  My 40 cherries weighted .75 of a pound.

Step 3:  For the shaping the dough balls:  Sprinkle a clean work surface with flour.  Transfer the dough onto the floured surface.  Spread and press the dough into about an 8 inch square.  Cut the dough into 8 by 8 slices with a bench scraper or knife.  This will give you 64 pieces.  Shape each dough ball around half a sweet cherry and shape into balls and place back on the counter.  Repeat with the remaining dough balls.

Step 4:  Spray the bundt pan with cooking spray.  If any of the dough balls have reopened, pinch them together to fully enclose the cherry and create a uniform ball shape.  Dip each dough ball into the melted butter mixture individually and let excess drip back into the bowl.  Then roll them in the brown sugar mixture until they are well coated.  Place the dough ball into the bundt pan.  Layer the dough balls so they are offset and the dough ball on top is placed on the seam of dough balls below.  Repeat preparing the dough balls until about half are in the pan.  Sprinkle the chopped cherries on top of the dough balls.  Continue preparing the dough balls and layering them on top of the chopped cherries until they are all in the pan.  If there’s any remaining melted or brown sugar, set aside.

Step 5:  Cover the bundt pan with a clean dish cloth or plastic wrap.  Let rise until puffy and until they are about an inch or two from the top of the pan.  Mine rose to the top of the pan.  If using my oven tip below, let rise for 50 minutes.  If not, let rise for 1 to 2 hours.  If there’s any remaining melted butter, drizzle it over the top of the dough balls.  If there’s any remaining brown sugar, sprinkle it over the top of the dough balls too.

Step 6:  Bake unwrapped 40 to 45 minutes in a preheated 350 degree oven with a cookie sheet underneath the pan.  I’ve found that at least one or two dough balls try to escape during baking and the cookie sheet prevents them from burning on the bottom of the oven and causing a ton of smoke.  This time I had many that escaped but the hubby loves these, so no harm done.  When done the top should be browned and the coating begins bubbling a bit.  Let bread cool in the pan for a maximum of 10 to 15 minutes.  Any longer and it may be difficult to depan.  Invert bread onto a large plate.

Step 7:  For the Icing:  While the dough cools to almost room temperature, add butter and mascarpone cheese to a large mixing bowl.  Beat 2 minutes.  I beat them on high using a hand-held mixer.  Beat in vanilla extract, Kirschwasser and cinnamon.  Mix in the powdered sugar at a lower speed (this prevents having powdered sugar everywhere).  Mix in the milk.  If you want a thinner icing, add more milk in teaspoon increments until you reach desired consistency.  Spread the icing on top of the bread – the icing will drizzle down the sides of the dough.  Serve warm or cold.

Enjoy!

Recipe inspired by Cooks Illustrated.

Tips:  If your house is chilly like mine always is and your dough doesn’t rise, you can boil a pot of water while preparing the dough and place the water and dough in a cold oven.  The boiling water will create a warm moist environment in the oven for the dough to rise well.  Leave the oven light on and it will add to the warming effect.  I use this tip even during the warm weather months.

This month, the #TwelveLoaves bakers are baking with CHERRIES!

Looking for a bread with cherries inspiration?  Check out these recipes by our very talented Twelve Loaves bakers:

#TwelveLoaves June:  Cherries.  The month of May was filled with lovely onion breads!  We have chosen cherries for our June theme.  Choose a recipe including cherries (fresh, dried, canned, jam, or preserves).  Whatever you bake, (yeasted, quick bread, crackers, muffins, braids, flatbreads, etc.) have fun and let’s have a delicious month of bread with cherries.  Let’s get baking!

#TwelveLoaves June:  Cherries

If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!

  • When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post.  This helps us to get more members as well as share everyone’s posts.  Please make sure your bread is inspired by the theme.
  • Please link your post to the linky tool at the bottom of my blog.  It must be bread baked to the Twelve Loaves theme.
  • Have your Twelve Loaves bread that you baked this June, 2014, and posted on your blog by June 30, 2014.

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess.

#TwelveLoaves runs smoothly with the help of our friends. Thanks to the wonderful Renee Dobbs and Liz Berg for their help this month!

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Man Food Linky Party #GetHimFed Fridays No. 41

Welcome to #GetHimFed Fridays!  Many thanks to all who join the party with us.  Bring your latest food posts.  Don’t forget to have a great weekend!
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Visit us & be our friend:
#GetHimFed No. 41 Features | Bakewell Junction#GetHimFed No. 41 Features | Bakewell Junction
  1. Brownie Batter Ice Cream by Cooking Mimi
  2. Mango Lemon Bars by Curried Cantaloupe
  3. Easy Enchiladas by Foody Schmoody
  4. Chocolate Banana Muffins by The Pin Junkie
  5. Watermelon Caprese Salad by To Live and Diet in L.A.

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Man Food Linky Party #GetHimFed Fridays No. 40

Welcome to #GetHimFed Fridays!  Many thanks to all who join the party with us.  Bring your latest food posts.  Don’t forget to have a great weekend!
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#GetHimFed No. 40 Features | Bakewell Junction
  1. Peach Mango Sorbet by Lori’s Culinary Creations
  2. Conchas using Scalded Flour Method by Ma Niche
  3. Apple Cider Donuts by Lorraine’s Resources
  4. Garlic Chicken with Mozzarella Mint by Simple Living and Eating
  5. Super Easy Carmelized Onion and Bourbon Baked Beans by I Thee Cook

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Chocolate Hazelnut Mousse #ChocolateParty

Chocolate Hazelnut Mousse | Bakewell Junction - LIght and luscious; great all the time!

Chocolate Hazelnut Mousse | Bakewell Junction

I would have shared this post with you a week ago but my first try at making mousse was a failure.  It never set up and was kinda soupy.  The taste was great but it just wasn’t mousse.  To add to my disappointment, the recipe was supposed to be easy.  I set about trying to find a better recipe and one of the comments on a recipe I was considering (can’t remember which one) recommended Wolfgang Puck’s recipe which turned out wonderfully.

You’ll love this recipe.  It’s delicious and addicting.  There isn’t an overwhelming flavor of hazelnuts, so if you’re not a fan of hazelnuts, don’t worry you’ll just wonder why it tastes so good.  I would recommend using individual sized containers to hold the mousse otherwise you might find yourself eating an entire recipe of mousse spoonful after spoonful – just sayin’.

The reason for this recipe combination is the Chocolate Party hosted by Roxana’s Home Baking.  I like hazelnuts and who doesn’t love chocolate?

Enjoy!

Chocolate Hazelnut Mousse | Bakewell Junction

Chocolate Hazelnut Mousse

Yield:  8 servings                 Cook Time:  10 minutes

Ingredients:

  • 4 egg yolks
  • 3/4 cup sugar, divided
  • 5 ounces semi-sweet chocolate (I used Ghirardelli semi-sweet chocolate chips)
  • 5 ounces milk chocolate (I used Ghirardelli milk chocolate chips)
  • 1 tablespoon Frangelico
  • 1 teaspoon hazelnut extract
  • 1/2 cup heavy cream
  • 8 large egg whites
  • 2 tablespoons lemon juice
  • whole hazelnuts for garnish

Directions:

Step 1:  In a large bowl combine egg yolks and 1/4 cup sugar; set aside.  Melt chocolate over hot water or in the microwave.  Stir chocolate to ensure it’s of smooth consistency.  My chocolate had little lumps that were difficult to smooth out.

Step 2:  Bring cream to a boil in a small sauce pan.  Mix cream into the melted chocolate until completely combined.  Let cool for 5 to 10 minutes.  Mix the Frangelico and hazelnut extract into the chocolate mixture.  Mix the chocolate mixture slowly into the egg yolk mixture so the yolks don’t begin to cook.  Set aside.

Step 3:  Using a stand mixer with the whisk attachment, mix egg whites and lemon juice.  Beat until soft peaks appear.  Add 1/2 cup sugar and continue beating on high until stiff and shiny.

Step 4:  Fold 1/3 of the egg whites into the chocolate mixture.  Repeat with the remaining egg whites in two equal additions.  Spoon or pour into individual serving bowls and refrigerate six hours to overnight.  Garnish with whole hazelnuts before serving.  Try not to eat the entire recipe.

Enjoy!

Recipe adapted from Wolfgang Puck’s Heavenly Chocolate Mousse.

Tips:  Store in the refrigerator.

Our #ChocolateParty June theme is hazelnuts and chocolate.  If you’d like to join in, please follow these rules:

1.)  Blog about your chocolate treat.  Your recipe must include the two ingredients we choose.  It can be a simple no bake treat or a sophisticated layer cake; the complexity level of the recipe is totally up to you.
2.)  Include a link back to the Chocolate party page.  Optionally, add the Chocolate Party logo in your blog post or on your sidebar.
3.)  Your recipe must be published during the current month.  Please do not link old recipes, they will be deleted.

Add your link to the Chocolate Hazelnut Party.

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Man Food Linky Party #GetHimFed Fridays No. 39

Welcome to #GetHimFed Fridays!  Many thanks to all who join the party with us.  Can’t wait to see your latest food posts.  Don’t forget to have a great weekend and Father’s Day!
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#GetHimFed No. 39 Features | Bakewell Junction
  1. Chocolate Cookie Dough Layer Cake by Egginon
  2. Green Beans Wrapped in Bacon by A New York Foodie
  3. Oven BBQ Chicken by Raia’s Recipes
  4. Homemade Pretzels by Simple Life Mom
  5. Strawberry Pie by In the Kitchen with Jenny

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