Milk Duds. Abba Zaba bars. Sugar Daddies. Atomic Fireballs.  (Atomic Fireballs?! Yikes!)

Candy memories and Retro Candy. Who knew it was a thing?  I didn’t.

But, then, I recently came across this recipe for a Banana Cake With Malted Milk Ball Garnish. Malted Milk Balls! I hadn’t thought about malted milk balls for decades. Back in the day, though, they were a decadent pleasure I enjoyed a lot; that smooth chocolaty goodness always promised the sweet crunch of the malted milk ball that lay below. 

So, I made the cake and thoroughly enjoyed it. The recipe is from Snackable Bakes by Jessie Sheehan. Her book is available at your local bookstore or on Amazon here.

Reacquainting myself with malted milk balls got me to thinking about all those olde time candies that have disappeared or almost disappeared. I discovered that there is an Internet site to address those candy cravings of one’s youth: Old Time Candy. The site allows you to sort candy by the decade it was popular and to order decade-focused packs of candy. As I read through the lists of candies,  I quickly realized that candy is not only a gustatory experience but a reflection of the history and even the propaganda of the times. For example, in the 1930s, people (who could afford candy) were eating a bit of optimism when they enjoyed 5th Avenue Bars and Good News Candy Bars. During the anxiety-driven 1950s of my youth, the candy story sometimes took a dark turn with candies like Atomic Fireballs, Sugar Daddies and those Bubble Gum Cigars that  encouraged kids to mimic their  tobacco-loving elders. (For my part, I can’t help but wonder what PR genius thought up atomic fireballs anyway? I still remember those scary drills where we hid under our desks at Long Beach Wilson High School to practice what to do in the event of a Russian nuclear attack.)

Here is the Banana Cake With Malted Milk Ball Garnish recipe as I prepared it in my kitchen. 

We’re under an extreme heat “dome” here in SoCal. 

An hour ago Alexa told me the temperature was 104 degrees F. Just now, with a little more cloud cover, Alexa says it is 84 degrees F. Is that kind of precipitous temperature drop even possible?

I suspect the extreme heat here in Southern California is affecting Alexa’s judgment. Don’t get me wrong; Juliet and I will take what we can get. We’re hating this heat. It is so hot and uncomfortably-humid here that even the bouncy little squirrel who lives in the tree in our backyard has lost his customary perk. He normally torments Juliet and leaps from branch to branch in the tree. This morning he is stretched out on one of the limbs with his sweet little “arms” dangling over the sides and a “What The $#&!” look in his beady little eyes. It’s that hot. 

Since we are in the midst of this heatwave, I opted for a recipe for a raw corn and chiles salad rather than revving up my stove. It is a Lidey Heuck recipe from The New York Times and it is cool and wonderful.You can find the original recipe here.

Here is the recipe as I prepared it in my kitchen. I didn’t have shishito chiles and it was too hot to drive to a market to search for them, so I substituted a large green pasilla chile. 

This is a spectacular little spice cake for just about any time of the day. (I’ve done personal research.)  The spices in the cake really sing, reminding me of the spicing in a good cup of chai. The cake is moist with a fine texture. I’m thinking you will bake this cake over and over and over again. It is that good!

This recipe is from Yossy Arefi’s cookbook Snacking Cakes. You can find the book at your local bookstore or on Amazon here.  You could check it out from your public library, too.

Here is the way I baked this Spice Cake in my kitchen.