For those of you who have been following me as I teach myself to bake, I have joined two more baking groups. As you may be aware, I am already a Daring Baker. I am now a member of Iron Cupcake World, and, as of today’s post, I am a card-carrying member of Tuesdays with Dorie (TWD).
As some of you remember, I may or may not have previously asserted my position that Dorie Greenspan was a little bit of a whore. This was merely because her marshmallow frosting was straight from hell. I am forced by my new membership to qualify this statement. I will now say that Dorie Greenspan is not necessarily a whore, but that marshmallow frosting is only makable by people who have sex for money. Does that help? Please do not tell her that I called her a whore, as she’s thin and wiry and looks like a bit of a scrapper. I prefer not to be hit, based on imaginary hemophilia that only develops when I’m in danger of being hit (often). I do love her cookbook, though, and her lemon cream tart (with my own addition of blueberries and candied peel) was like a pants party in my mouth. Thus, I am happy to link up with a group that has dedicated themselves to following her works with a passionate devotion previously reserved for the works of religious figures. Like L.Ron Hubbard. Each week, on Tuesday, I will have made a recipe from her book “Baking: From my home to yours.”
This week the assignment was Chocolate Malted Whopper Drops. As you can see, I managed to create a cookie-like confection that tasted for all the world like a mouthful of Whopper. Likely because it contained an awful lot of Whoppers. And malted milk powder. And chocolate.
What I will say about the cookies is twofold. First, I am a big fan of vanilla malts. I have discovered I am less of a fan of chocolate malt. I’m not saying I don’t like chocolate malt, just that I wholeheartedly prefer vanilla. The cookies were interestingly textured. They were pretty soft (perhaps due to my own impatience), and pleasantly chewy. The pieces of shattered malt ball kind of melted and caramelized into a crispy-sticky substance, and I was surprised by that. I’m not sure what I thought would happen, but definitely not that. Chris actually had to ask me what the “hard pieces” were. Fortunately, they are very tasty if you like chocolate malt, and I did not have to pay for them.
The variation I would like to try is a version of this cookie with a vanilla base (like a chocolate chip cookie without the chocolate) and the addition of malt powder. In place of the chocolate chips, I’d use white chocolate, and instead of the chocolate Whoppers, I’d use those new Strawberry Malt Whoppers. Do you think this would combine correctly? I’ll give it a shot.