Happy Good Friday everyone! Today we are sharing an extra sweet treat to serve at your Easter gathering. This Vanilla Malt Cake recipe (courtesy of Better Homes and Gardens) is not only delicious, but is SO fun and festive it will certainly charm your Easter Sunday guests! I have been experimenting with making my desserts healthier so I used gluten free flour instead of all purpose flour, swapped out the milk for coconut milk, and used coconut oil instead of butter for the frosting. The coconut substitutions add a lovely flavor, but be warned, using coconut oil for frosting can be tricky because the oil melts easily. Make sure the oil isn’t in its liquid form when making the frosting or you will have trouble spreading it on the cake. Here is the recipe. Toy with it as you wish and enjoy!
Malted Vanilla Cake
2 teaspoons vanilla been paste or vanilla extract
2 3/4 cups cake flour
1 3/4cups vanilla sugar or granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup butter
5 egg whites
1 recipe Malted Buttercream Frosting
Cotton candy (optional)
Malted Easter egg candies (optional)
1. Preheat oven to 350 degrees F. Butter two 8-inch round cake pans. Line bottoms with parchment paper; butter paper. Flour pans; set aside.
2. In a 1-cup measuring cup stir together milk and vanilla bean paste; set aside. In a large mixing bowl stir together the cake flour, vanilla sugar, baking powder, and salt. Add butter and milk mixture; beat on low speed with an electric mixer until combined. Increase speed to medium; beat for 1 minute.
3. Add two of the egg whites; beat on medium speed for 30 seconds. Scrape down sides of bowl. Add the remaining three egg whites; beat for 30 seconds.
4. Divide batter between prepared pans; spread evenly. Bake about 30 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans; remove parchment. Cool completely on wire racks.
5. Place one cake layer, top side up, on a serving plate. Spread with some of the frosting. Top with the remaining cake layer. Frost top and sides with additional frosting (you may have extra frosting; use it for piping or for spreading onto cupcakes or Easter cookies). Decorate as desired with cotton candy and Easter egg candies just before serving.
Malted Buttercream Frosting
2 cup (4 sticks) butter, softened
6cups powdered sugar
1 cup vanilla-flavored malted milk powder
4 tablespoons evaporated milk or milk
1 tablespoon vanilla
1/4 teaspoon salt
1. In a very large mixing bowl beat the butter on medium speed of an electric mixer until creamy. Reduce speed to low and gradually beat in 6 cups of the powdered sugar and the malted milk powder. Increase speed to medium and add 4 tablespoons of the milk, the vanilla, and salt. Beat for 2 minutes or until smooth. Add enough of the remaining powdered sugar or milk to make a frosting that is spreadable.
Easter egg dyeing and painting is a tradition my mom and sisters did together every year growing up. Something about birds and pastels just makes us happy! Painted wooden Easter eggs will last for years, and they make the most charming Easter table decor. It’s a fun and interactive craft for kids, or the perfect girls get together activity…
All you need is wooden eggs (find at Michael’s Arts and Crafts), pastel craft paints, brushes and a pencil. Start by drawing your designs with a pencil, and then have fun painting! It’s took several layers of paint, and we finished with a glossy overcoat.
Easter week is here, and for us it’s the one Sunday when you can go “all out”! Wether you’re headed to church or a family brunch, dressing to the nines is totally permissible! We’ll be celebrating with our church at the Hollywood Palladium (come join us if you’re local!), and here’s what we’ll be wearing…
Tanya’s full on vintage look: Dress: Betsy Johnson, Hat: vintage, Shoes: Paris Hilton
Laurel-Manette’s 3 way ensemble: Dress: Jessica Simpson, Shoes: random
There is nothing that brings people together in snacking solidarity quite like wings, and these Slow Cooker Buffalo wings will be your new favorite recipe for parties! Throw everything in the slow cooler and go about your business. Super simple. Super Delicious. I found this recipe, as well as a delicious recipe for homemade buttermilk blue cheese dressing (see below) on All Recipes (my go to for recipe searching). I paired the wings with the creamy dressing and fresh celery stalks. It is one thing to make wings but when you make the blue cheese dressing too, your guests will really be impressed! The best thing about the wings and the dressing is that you can gussy them up to your tastebud’s pleasing…I added fresh garlic and onion to my dressing and a bit of BBQ sauce to my wings. Feel free to have fun with the seasoning…..you just can’t mess up wings;)
Original recipe makes 8 servings Cook Time: 4 hrs30 mins
1 (12 ounce) bottle hot pepper sauce (such as Frank’s RedHot®)
1/2 cup butter
2 tablespoons Worcestershire sauce
2 teaspoons dried oregano
2 teaspoons onion powder
2 teaspoons garlic powder
1 (4 pound) frozen chicken wing sections, thawed
1/2 cup butter
Combine 1 bottle hot pepper sauce, 1/2 cup butter, Worcestershire sauce, oregano, onion powder, and garlic powder in a saucepan over medium heat. Bring mixture to a boil, reduce heat to low, and simmer for 5 minutes.
Place chicken wings into slow cooker and pour sauce mixture over wings.
Cook on High for 2 hours. Reduce heat to Low; cook 2 hours more.
Preheat oven to 400 degrees F (200 degrees C). Grease several baking sheets.
Spread wings onto prepared baking sheets and bake in preheated oven until wings are crisp and browned, about 30 minutes.
Melt 1/2 cup butter with 1 bottle hot sauce in a small saucepan and simmer until thickened, about 20 minutes. Brush sauce onto wings just before serving.
Buttermilk Blue Cheese Dressing
Original recipe makes 2 1/2 cups
1 cup buttermilk
1 cup mayonnaise
1 (4 ounce) package crumbled blue cheese
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
Stir the buttermilk, mayonnaise, blue cheese, garlic powder, and black pepper together in a bowl.
Cover bowl with plastic wrap and refrigerate overnight before serving.