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Chocolate Malted Whopper Drops and Vanilla Ice Cream | www.tasteandtellblog.com

Ahhhh, new cookbooks. I haven’t bought a new cookbook in ages, but with all of the talk on the many blogs I read, I knew there were a few cookbooks that I just had to have. And although it hasn’t even been a week since the cookbooks arrived on my doorstep, I realize that there is good reason behind all of the hype.

We’ll start with the cookies first. I love to read through cookbooks like a novel – from cover to cover. I will usually start at the beginning, reading the description and ingredients of each recipe. I will mentally bookmark the recipes that look like something that would go over well in my house, or remember the ones that I want to make when my husband is away because it is something that only I would enjoy. I was reading through Dorie Greenspan’s Baking From My Home to Yours, and just about every recipe was mentally bookmarked, but I stopped dead in my tracks when I saw this recipe. I KNEW I needed to make these Chocolate Malted Whopper Drop cookies right away because my husband would absolutely love them. He is a huge malt fan and I knew that I didn’t need to look for the perfect recipe any further. And I was right. I purchased the needed ingredients the next day and set to making these wonderful looking cookies. I followed the instructions exactly – which is not what I usually do!! When making cookies, I am notorious for not wanting to put the wet ingredients in one bowl and the dry in another. I hate to dirty more dishes than I need to. I usually just put them all together and mix, and although I have never had a problem, I decided that I am going to try to become a better baker, and becoming a better baker requires following the instructions. I beat the butter butter and sugar the full 3 minutes, I sifted all of the dry ingredients – I followed ALL of the instructions. It was worth it to dirty up that second bowl. These cookies are phenomenal. My husband is still singing my praises 2 days later. He had literally eaten 8 of them before the second batch even came out of the oven. He immediately called his brother to come over to try some of the cookies. The whole batch was gone that night (except for 4 cookies, which he wanted to save for the next day.) Granted, he did send some of the cookies home with his brother to share with his parents, but I really think that he ate at least half of the cookies himself. He liked them so much that I made another batch the next day so that he would have them for his lunches the rest of the week.

These cookies are great right out of the oven, but make sure to save some for the next day – they are even better then. The next day, you can really taste a lot more of the malt flavor. I’m sure this recipe will be a frequent one at our house!!

I do have to note that the only change I made was using 4 oz. of semi sweet chocolate instead of 6 oz of bittersweet chocolate. Also, it did not list a cooking temperature in my cookbook (?) so I just baked them at 350F and it worked well.

Next, on to the ice cream. I have been hearing about this book for weeks now. I have had a serious craving for homemade ice cream – all of the wonderful ice cream posts popping up all over cyberspace. I tried a couple of weeks ago to make some, but it was an absolute disaster. I found a recipe online that sounded easy enough, but the whole batch ended up in the garbage because it was a mess of ice cream crystals. I had already decided on making the Whopper cookies, so I decided to start off with plain vanilla ice cream. I am not a plain vanilla girl. I love all of the mix in, toppings, fruits, etc. that ice cream has to offer, so I don’t know what possessed me to make plain vanilla, but I am glad I did. I will also admit that this was my first time using a vanilla bean. I have always wanted to, but finding “gourmet” ingredients around here is ridiculous. I paid almost $8 for 2 beans. I can’t afford to do this very often (unless I find them for cheaper somewhere!!) On a side note, I also need to find somewhere to buy good vanilla extract – I bought some in Mexico the last time I was there and absolutely fell in love with it. I just ran out – used the last of it in this ice cream, and even “Mexican” vanilla you find here in the US doesn’t taste like the stuff you can actually get in Mexico. Maybe I need to plan another trip to Mexico….. Back to the ice cream – I again followed all of the instructions exactly. It was a bit time consuming, but this was the best vanilla ice cream I have ever had. If I knew this is what vanilla ice cream was supposed to taste like, I would have fallen in love with vanilla ice cream a long time ago!!

I know that there will be many, many more recipes coming from both of these books. I am in love!!

Chocolate Malted Whopper Drops
from Baking From My Home to Yours by Dorie Greenspan

1 3/4 c all purpose flour
1 c malted milk powder (or Ovaltine, regular or chocolate flavored) **I used regular
1/4 c unsweetened cocoa powder
1/4 t salt
1 stick plus 3 T (11 T) unsalted butter, at room temperature
2/3 c sugar
2 large eggs
1 t pure vanilla extract
1/4 c whole milk
2 c (6 oz) chocolate-covered malted milk balls (Whoppers) coarsely chopped
6 oz bittersweet chocolate, coarsely chopped, or 1 c chocolate chips or chunks

Position oven rack to divide the oven into thirds. Preheat oven to 350 F. Line two baking sheets with parchment paper. In a medium bowl, sift together the flour, malted milk powder, cocoa, baking powder and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until very smooth, about 3 minutes. Add the eggs, one at a time, beating for 1 minute after each addition. Beat in the vanilla. Don’t be concerned if the mixture looks curdled; it will even out once the dry ingredients are added. Reduce the mixer speed to low, add half the dry ingredients, mixing until they just disappear into the batter. Mix in the milk, then the remaining dry ingredients, mixing only until they are incorporated. The batter will resemble frosting more than cookie dough. With the mixer on low, or by hand with a rubber spatula, mix in the malted milk balls and chocolate pieces. Drop the cookie dough onto the prepared baking sheets, one rounded tablespoon per cookie, leaving about 2 inches between each. Bake for 11 to 13 minutes, rotating sheets from top to bottom and front to back halfway through. When done, the cookies will be puffed and set, but slightly soft to the touch. Let the cookies rest for 2 minutes before using a wide metal spatula to transfer them to racks to cool to room temperature. Bake remaining dough in similar fashion. Makes about 30 cookies.

Vanilla Ice Cream
from The Perfect Scoop by David Lebovitz

1 c whole milk
3/4 c sugar
2 c heavy cream
pinch of salt
1 vanilla bean, split in half lengthwise
6 large egg yolks
3/4 t vanilla extract

Warm the milk, sugar 1 c of the cream and salt in a medium sauce pan. Scrape the seeds from the vanilla bean into the warm milk and add the bean as well. Cover, remove from heat, and let steep at room temperature for 30 minutes.

Pour the remaining 1 c cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Put the vanilla bean into the custard, add the vanilla extract, and stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean, rinsing and reserving it for another use, and then freeze the mixture in your ice cream maker according the the manufacturer’s instructions.


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6 Responses to A Perfect Pair

  1. Brilynn says:

    I haven’t tried those cookies yet, (surprisingly enough) and David Lebovitz’s book is high on my list of books that I need to have.

  2. Janet says:

    Deborah – you made me laugh so hard! In the first paragraph, “I followed the instructions exactly” then in the next, you used “4oz of semi-sweet chocolate instead of 6oz bittersweet.” :-) I know, its hard to leave a recipe alone! Regardless, I am sold on these cookies!

  3. Freya and Paul says:

    I really want to try these cookies as I love malt balls (or maltesers). Your husband is in for a treat tonight: cookies AND homemade ice cream!

  4. Cheryl says:

    Cookies and ice cream. Just a classic combination. Look at the ice cream melting, that is just how I like it. I wouldn’t leave a crumb left in that bowl.

  5. Kristen says:

    That is the first Dorie recipe I tried! They are so good!

  6. Marye says:

    I am going to make those cookies for sure..My husband puts down huge quantities of malt balls and he will love them! Your photography is fabulous.

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