Sometimes life necessitates a cookie as big as your face.
Bigger even. Two faces.
Like when your boss gives you two summer students to order around tyrannize sculpt and mold into budding scientists and still expects you to get your own work done. You know…in your down time when you’re not making sure the two little ones (who are both taller than you, by the way) aren’t ruining everything you’ve done for the past two years. Right.
Like when you have a wedding to attend in just over 24 hours and are still without anything to wear on your feet that won’t leave you screeching in pain after twenty minutes. (Change-of-shoes flip-flops? Classy. Happening.)
Like when a brand you’ve been hired to take photos for makes you an (absurdly generous) offer for a second project…and you say yes. And then you realize you’re probably going to have to take days off from your “real job” to be able to finish both projects by their respective deadlines.
Worth it = yes. Slightly insane = double yes.
Or like when you realize this is going to be your last post ever on this site, at least in this incarnation. Now before I induce a state of panic, don’t worry! I’m not actually going anywhere. But this site is. Kind of. With the help of the ladies of Wooden Spoons Kitchen, it is being moved over to WordPress and getting a total makeover. So while it will be down this coming Sunday and Monday, it will relaunch on Tuesday into a brave new world of awesomeness. All of your old links and such will remain the same so no worries about any of that, but if you do have any recipes you want to make from it during the two days it will be down, I highly recommend that you print them or save them to your computer before then.
So until then, I’ll be vacillating between total and utter giddy excitement…and sheer panic.
And making this malted milk cookie tart again (and then possibly again) so that I have something to stuff into my face whenever it gets to be too much to take. And since it’s not only face-sized but also chewy gooey malted milk chocolate delicious…I’d say it’s pretty perfect for such a task.
One year ago…Black Bean Patties with Corn Relish
Two years ago…Steamed Wild Salmon with Mizuna, Mustard Greens, Soy and Ginger
Three years ago…Vegan Golden Vanilla Cupcakes with Avocado Buttercream Frosting
Four years ago…Seared Flounder with Zucchini and Toasty Garlic Mojo
- 1½ cups all purpose flour
- 1 cup malted milk powder
- ½ cup sugar
- 1 tsp kosher salt
- 1 cup unsalted butter, cut into 1-inch pieces, room temperature
- ½ cup bittersweet chocolate chips
- ½ cup malted milk balls, coarsely chopped
- Heat oven to 325. In a food processor, pulse together the flour, malted milk powder, sugar, and salt. Add the butter and pulse until moist clumps form. Gather into a ball and press evenly into the bottom of a 9-inch tart pan with a removable bottom.
- Bake the crust until it is evenly golden brown, about 20-25 minutes. Scatter the chocolate chips over it and let it sit for about 5 minutes. Spread the melted chocolate over the crust. Sprinkle the malted milk balls over it. Let cool completely before serving.