Cake Batter Blondie Bars

CAKE BATTER BLONDIE BARS
I mean, really...should I even type anything else?  The title is all you need and you want to make them, right?  (Or, is that just me?)


The recipe comes from the new cookbook by blogger Dorothy Kern (Crazy for Crust):
Dessert Mash-Ups: Tasty Two-in-One Treats Including Sconuts, S'morescake and Chocolate Chip Cookie Pie.  

Yes, every recipe in the book is really two desserts in one...Strawberry Pie Cupcakes, Peanut Butter cup Brownie Bites, White Chocolate Coconut Pie Fudge.

Every recipe look so good...and so FUN, but my eyes were drawn first to the Cake Batter Blondie Bars.  Yes, I am a sucker for sprinkles.


In the book, Dorothy shows these bars with multi-colored sprinkles (jimmies), but I decided to make them look a little more seasonal.  I used chocolate sprinkles (jimmies) in the batter, and fall-hued sugar pearls for the topping.

How do they taste?  AMAZING!  I sent in an extra bar or two in kiddo's lunchbox this week and when we saw one of his friends last night, he said to me, "Mrs. Edwards!  Thank you for that cookie....it was SO GOOD!  What WAS that?!?!?"  Really, that's what makes me happy...when kiddo and his friends like what I bake.


Cake Batter Blondie Bars
{used with permission from Dessert Mash-Ups}

bars:
1 teaspoon baking powder
1/2 teaspoon salt
2 cups all-purpose flour
1/2 cup granulated sugar
1 cup packed brown sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 teaspoon butter extract
1/2 cup sprinkles (I used chocolate jimmies)

frosting:
1/2 cup unsalted butter, softened
1 & 1/2 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon whole milk
sprinkles, for garnish

Preheat oven to 350.  Line a 9x13" pan with foil and spray with cooking spray (I used Crisco).

In a medium bowl, whisk together the baking powder, salt, and flour.  Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugars and butter.  Add the eggs, vanilla, and butter extract, and beat until combined.  Stir in the sprinkles.


Press the dough into the prepared pan. (The dough will be sticky, spray hand with cooking spray, or wet with water, to keep the dough from sticking to you.)  Bake for 22-24 minutes.  They will be slightly golden, but still have the slightest jiggle in the center.  They'll set as they cool.  Cool completely before frosting.

make the frosting:
Use and electric mixer to beat the butter until smooth.  Slowly add in the powdered sugar and mix until crumbly.  Add in the vanilla and milk, and mix until smooth.  Frost the bars.  Top the sprinkles and cut into bars.  Store at room temperature or in the refrigerator.  Best eaten at room temperature within 5 days.


*side note...how CUTE is that plate??!? Novogratz collection at Macy's.

I'm thinking I'll need to make these again with Christmas sprinkles...and then Valentine...and then Easter.  I sense a baking trend at my house.

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That one time we met Tyler Florence...

A little background...one of the private schools in our area has a big fundraiser every year called the Signatures Author Series.  They invite a well-known author to headline the event and do a book signing.  A handful of local authors are invited to sign their books as well.

I attended the event two years ago with Decorating Cookies and went back this year with Decorating Cookies Party.  This year's headliner: TYLER FLORENCE!  Woot!

Tyler has been on Food Network forever (19 years!) and has penned 12 books, including books for children.  Maybe you've seen Sprout organic baby food?  That's Tyler.  I was invited to sit in on a press conference with him.  He's really passionate about kids eating well...as a matter of fact, he said his family only has dessert on special occasions. 
(Aaaaand, that was the moment I decided not to ask him what his favorite cookie is. After that, the only thing I could think of to say was, "I like your glasses." I chickened out.) ;) 

One of his goals is to encourage people to be more intuitive cooks...not to be slaves to recipes.

{This pic is from the press conference.  No, he's not checking Twitter; he was looking for a picture of a turkey to show us.}

I was impressed...not just because of his accomplishments, but his demeanor.  Before the event, he signed a chair for a silent auction.  My book table was directly across from it, so of course, I was taking in every detail.  He was personable and friendly with all of the volunteers.  Afterward, he stopped by every local author book table and introduced himself, taking pictures, etc.  His keynote presentation was fun and informative...definitely a hit with the 800 people in attendance!


That morning when Mr. E and I were getting out of the car, I spied his San Francisco Giants cap in the back window.  Knowing Tyler is a fan (yes, I stalk him on Instagram), I told Mr. E to bring it. Well, the two bonded and talked baseball for a while.  I watched the World Series, but I'm not exactly well-versed in baseball.  I can tell you where the best food is at Minute Maid Park and how much I miss Craig Biggio and Lance Berkman...that's about it, so I stood there smiling and nodding like an idiot. ;)



Tyler's new book is called Inside the Test Kitchen: 120 New Recipes, Perfected. 
It's a cool book.  Tyler explained that every recipe in the book was inspired by problems and questions people posed to him on Instagram and Twitter.  These recipes and techniques are tested and tested and re-tested...and I love Tyler's handwritten notes in the margins.  His book is about taking those notions we have of the "right" way to cook things and asking why. 


For example, wouldn't we enjoy risotto more if we weren't standing over the hot stove ladling in scoops of stock and stirring continuously for 45 minutes?  As Tyler put it, "45 minutes for cheesy rice?"  He turned the method on its head and has a much simpler version that takes 20 minutes...with out the ladling and stirring.  Thanksgiving turkey (with stuffing!) in 1.5 hours instead of 4 hours?  I cannot wait to try that!

I haven't had a chance to make any of the recipes at home, but I feel sure they are all winners...we can trust Tyler, can't we?!?

Speaking of book events (why does this always feel so awkward to write about???), this Saturday (Nov. 15th), I'll be signing books at Barnes & Noble in The Woodlands from 1-3pm.  So, Tyler Florence won't be there, but I will be bringing cookies! ;)  I'd love to meet you! 

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Peanut Butter Pumpkin Cookies....trust me on this one.

I know, I know.  Peanut butter and PUMPKIN???  It's not a combination I would have thought of until recently...and y'all, I give a lot of thought to pumpkin flavored EVERYTHING.

You might have seen Jif Whips Peanut Butters in the store.  (My grocery store doesn't carry them, but Target does.)  They have a Pumpkin Pie Spice flavor and, oh man, it is good!  I've spread it on crackers, apples, and eaten it with a spoon.
(By the way, this post is NOT sponsored by Jif Whips, or, well, anyone except yours truly and my obsession all things pumpkin.)



Grab yourself two containers...one for snacking and one for baking these cookies.


One thing I love about these cookies is that they're simple.  No frosting, no sprinkles, no drizzle...just cookie.  They come together quickly and are the perfect peanut butter cookie for fall.

Peanut Butter Pumpkin Cookies

1 (15 oz.) container Jif Whips Pumpkin Pie Spice flavor
1 cup sugar
1 egg, lightly beaten with a fork
1/3 cup canned pumpkin puree
1/4 cup flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
1/8 teaspoon allspice

Preheat oven to 350.  Line cookie sheets with parchment.

Stir together the Jif Whips, sugar, egg, and pumpkin until well mixed.  Stir in the flour, baking soda, and spices until just combined.


Use a 2-tablespoon scoop to dollop the batter, 2" apart, onto the prepared sheets.  Dip the bottom of a juice glass into a bit of flour, then press the cookies into thick circles.

Bake for 15-18 minutes, or until done.  Cool on the sheet for 1 minutes, then remove to a cooling rack to cool completely.


Peanut Butter Pumpkin Cookies?  Try them; you just might like them!

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Sweet on Trader Joe's Saturday: Dark Chocolate Pumpkin Spice Salted Caramels

Chocolate, pumpkin spice, salted caramel.  What could go wrong here?  Sounds like the perfect combo.  Let's see.

This week we're reviewing another Trader Joe's seasonal product: Dark Chocolate Pumpkin Spice Caramels.

Trader Joe's describes them this way, "Rich Belgian chocolate envelops creamy caramel imbued with the flavor of pumpkin and spices like clove, cinnamon, and ginger, sprinkled with Hawaiian red sea salt."  Ooo, fancy.  The box of 12 caramels will set you back $4.99.


A mom's (my) take: Someone on Instagram warned me that these were not so good.  I have to disagree, I quite like them.  The chocolate is rich and dark, the caramel smooth and creamy, and the pumpkin spice very flavorful and distinct.  There is no mistaking the pumpkin spice here...it's very pronounced.  The Hawaiian sea salt was applied a bit heavy-handedly. I think with a smaller pinch of salt or a smaller flaked salt, these would have been perfection.  The chocolates come in a nice box and would make a sweet Thanksgiving hostess gift (especially with a bottle of Two Buck Chuck.) ;)
Overall rating: 4 of 5 stars

A teenager's (kiddo's) take: These caramels are packed with a flavorful punch.  The sea salt brings a bit of an odd taste out when you first bite into it, but it's quickly overshadowed by the luscious chocolate and caramel accented by a great pumpkin flavor.  I could eat a lot of these and not regret it.
Overall rating: 4.5 out of 5 stars


Trader Joe's Dark Chocolate Pumpkin Spice Caramels: a little salty, but mostly sweet! 

Read all of our Trader Joe's dessert and sweet treat reviews!

Trashed Up Chocolate Chip Cookie Ice Cream Sundaes (with brown butter cinnamon sugar panko + amaretto fudge sauce)

Totally, totally appropriate to call something "trashed-up" for a baby shower...IF it is a baby shower for How Sweet Eats. ;)

Jessica is the QUEEN of trashed-up food. (Meaning: so much deliciousness combined in a way you never though possible.)  Take these nachos, or ice cream, or cheeseburgers, or even homemade graham crackers! 

Today is Jessica's (surprise) online baby shower!  Yay!!!  Jessica and her hubby are just BEYOND cute, BEYOND fun...I cannot wait to meet this baby How Sweet!  Boy or girl, I see lots of neon in this baby's future.


My contribution to the shower...dessert, of course.  In true How Sweet fashion, I thought I'd trash up some ice cream sundaes.
(The bad thing about having a baby shower with invisible internet friends? You are the one to do all of the eating.  I ate 4 of these for lunch yesterday.  Not kidding.)


First, these sundaes are mini.  It is a BABY shower after all.

Second, we have chocolate chip cookie cups.

Third, brown (browned?) butter, cinnamon-sugar panko bread crumbs.

Fourth, amaretto fudge sauce.

Fifth, hello.  SPRINKLES.

Let's put them all together.

Trashed Up Chocolate Chip Cookie Ice Cream Sundaes (with brown butter cinnamon sugar panko + amaretto fudge sauce)

for the cookie bowls:
1 cup whole wheat pastry flour
1 & 1/4 cup unbleached, all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup salted butter, cut into chunks
3/4 cup sugar
3/4 cup packed light brown sugar
2 teaspoons vanilla
2 eggs
1 & 1/4 cups mini chocolate chips

for the panko bread crumbs:
1 TBSP browned butter
1/2 cup panko bread crumbs
3/4 teaspoon cinnamon-sugar
pinch kosher salt

for the amaretto fudge sauce:
1 cup water
1/3 cup sugar
1/3 cup light corn syrup
1/4 cup dutch-process cocoa (such as Hershey's Special Dark)
1/2 teaspoon vanilla
2 ounces unsweetened chocolate, finely chopped
6 ounces bittersweet chocolate, finely chopped
2 TBSP amaretto


for the cookie shells:

Preheat oven to 350.  Combine the flours, baking soda, and salt.  Set aside.


Cream together the butter and sugars until light and fluffy.  Beat in the eggs and vanilla.  On low, add the flour mixture in 2 additions, mixing until just combined.  Stir in the chocolate chips.


Use a 2-teaspoon scoop to form the dough into balls.  Place in an ungreased mini muffin tin. (Do not overfill the tins; use 2 teaspoons only.)  Use your thumbs to press the dough up the sides of the tin cavity.


Press a mini muffin liner into the center of each dough lined cavity.  Fill with dried beans.  Bake for 9-11 minutes, or until brown around the edges.  Let cool in the pan 5 minutes.


Lift the cookie shells out of the pan (they should slip right out), and place on a wire cooling rack.  Gently pull the liner out of the shells.  Beans can be reserved for more blind-baking.  Let cool completely.


for the panko:
Heat 1 tablespoon browned butter in a skillet over medium-low heat. (The butter shown here is NOT browned...this was when I was making the brown butter.) ;) Add in the panko, cinnamon-sugar and salt.  Stir constantly until golden brown.  Remove from pan.


for the amaretto fudge sauce:
In a medium saucepan, heat the water, sugar, and corn syrup together until boiling.  Stir frequently.  Remove the pan from the heat and whisk in the cocoa.  Add the vanilla and whisk again until combined.

Add the chopped chocolate and let the mixture sit for 3 minutes.  Use a silicone spatula to stir the mixture until the chocolate is melted and smooth.  Place over low heat if needed to smooth, stirring constantly.  Stir in the amaretto. Let the mixture cool and refrigerate.  (You'll want this cooled for the ice cream sundaes.)


Scoop 2 teaspoons of ice cream into each cookie shell.  Top with panko, sauce, and sprinkles.  These are best eaten out of hand in a couple of bites.  Use a spoon if you must. ;)

{cookie recipe: adapted from the Tollhouse Bag; fudge sauce recipe adapted from Jeni's Splendid Ice Creams at Home}

Happy baby shower, Jessica!!!  We are ALL so EXCITED to meet your little bundle of joy!!!

Here's the rest of the party...

trashed up salads

1. Gimme Some Oven - Asian Broccoli Salad with Peanut Sauce
2. The Lemon Bowl - Brussels Slaw with Tahini Dressing and Za'atar Crostini
3. With Style & Grace - Kale Salad with Apple, Hazelnuts & Bacon

trashed up cocktails

1. Dine & Dish - Hot Buttered Rum Cocktail
2. Food For My Family - Cranberry Orange Dark and Stormy Cocktail
3. Minimalist Baker - Bourbon Pumpkin Milkshakes
4. Stylish, Stealthy & (sometimes) Healthy - Apple Cider Shandy
5. A Spicy Perspective - Preggy Punch Mocktail
6. Girl vs. Dough - Boozy Maple Peanut Butter Cup Milkshake
7. Honestly Yum - Maple Bacon Pisco Sour
8. Cookin Canuck - Pink Grapefruit Margaritas
9. A Thought For Food - Mezcal Citrico Cocktail
10. A House in the Hills - Pomegranate Rosemary Spritzer
11. The Novice Chef - Ginger Bourbon Apple Cider
12. Bran Appetit - Citrus Cider Punch Floats

trashed up burgers

1. Edible Perspective - Meatloaf Veggie Burgers with Mashed Potatoes + Gravy
2. The Little Kitchen - Salmon BLT Sliders with an Avocado Aioli & Brie
3. Daisy At Home - Balsamic Beef Burger with Mac and Cheese
4. Cookies & Cups - Candied Bacon Maple Cheddar Burger
5. Climbing Grier Mountain - Trashed-Up Steak Burger with Chicken Fried Bacon & Dijon Gravy
6. Dessert For Two - Bleu Cheese Burgers + Sweet Potato Fries
7. Country Clever - Fig Rosemary Roast Chicken Brie Brussels Sprout Panini
8. Foodie Crush - The Best Cheeseburger Soup
9. Lady and Pups - Spicy Sambal Chicken Meatball Sub with Eggs
10. Two Peas & Their Pod - Sweet Potato and Kale Grilled Cheese
11. Bake Your Day - Ultimate Breakfast Sandwich

trashed up tacos

1. Spoon Fork Bacon - Crunchy Ground Beef and Cheesy Tacos
2. The Fauxmartha - Boozy Beef and Butternut Tacos
3. With Food + Love - Harvest Hash Breakfast Tacos
4. Mountain Mama Cooks - Crispy Kale and Brussels Sprout Tacos with Bacon
5. Heather Christo - Bahn Mi Tacos with Spicy Sriracha Honey Sauce
6. A Couple Cooks - Loaded Huevos Rancheros Tacos
7. Fitnessista - San Diego Lobster Street Tacos

trashed up desserts

1. Table for Two - Salted Caramel, Dark Chocolate, and Brown Butter Shortbread Bars with Sprinkles
2. My Name is Yeh - Mini Vanilla Loaf Cakes, All Trashed Up
3. Picky Palate - Pumpkin Spice Butterscotch Sprinkle Cupcakes
4. Sprinkle Bakes - Cake Batter Confetti Cupcakes
5. Averie Cooks - Easy Homemade Funfetti Cake with Vanilla Buttercream
6. Sweet Phi - Trashed Up Shortbread Cookie Bars
7. Love & Olive Oil - Loaded Junk Food Brownies
8. Lauren’s Latest - Bakery Sugar Cookies
9. Cookie + Kate - Peanut Butter, Banana, Honey and Oat Chocolate Chip Cookies
10. Flourishing Foodie - Triple Layer Chocolate Cake with Salted Caramel Buttercream Frosting
11. The Sugar Hit - Salted Caramel Popcorn Ice Cream Cake
12. Hummingbird High - Breakfast Cereal Cake Donuts
13. Top With Cinnamon - Triple Chocolate Vanilla Swirl Crumb Cake
14. Bake at 350 - Chocolate Chip Cookie Ice Cream Sundaes
15. Simple Bites - Lemon Layer Cake
16. Bakerella - Baby Block Cake Pops
17. She Wears Many Hats -  Chocolate Covered Grapefruit

trashed up pizza

1. Bev Cooks - Beer Battered Fried Calamari Pizza
2. Rachel Cooks - Apple and Chicken Sausage Pizza with Macaroni and Cheese Stuffed Crust
3. Foodie With Family - Trashed Up Barbecue Turkey Pizza
4. Shutterbean - Pesto Potato Bacon Pizza
5. i am a food blog - Grilled Cheese Pizza
6. My Life as a Mrs - Chili Cheese Dog Pizza
7. Simply Scratch - Steak + Blue Cheese Pizza with Crispy Fried Shallots and Honey Balsamic Drizzle
8. The Beeroness - Beer Cheese Tater Tot Pizza
9. Yes I Want Cake - Roasted Pumpkin Pizza
10. Two Red Bowls - Bacon Mashed Potato Pizza
11. Dula Notes - Pork Bahn Mi Pizza
12. Weelicious - Trashed Up Mexican Pizza Pockets
13. Take a Megabite - Roasted Beet Pizza
14. Hungry Girl Por Vida - Hard Cider Braised Pork with Sour Cherries and Cheesy Polenta

       15. Bakers Royale - Trash’d Street Tacos

Sweet on Trader Joe's Saturday: Cookies & Creme Cookie Butter

How about a little reprieve from the pumpkin reviews?  I hear there are people who don't enjoy pumpkin...these must be the same people who don't like kittens. ;)

Today, we review Trader Joe's Cookies & Creme Cookie Butter. 

You (hopefully) are familiar with the original Cookie Butter, which is a peanut butter-like spread made from Speculoos cookies.  This one is a chocolate and cream spread.  Trader Joe's describes it as "a sweet spread made from crushed cocoa biscuits and creme filling."  A 14.1 ounce jar costs $3.69.


A mom's (my) take: Unlike original Cookie Butter which has a pronounced flavor, I found this to be a little lacking.  Spread on a graham cracker, all I tasted was graham cracker.  On its own, I liked the crunchy bits in the chocolate portion, but didn't get a big flavor of either cocoa or cream.  This cookie butter isn't bad, just nondescript.
Overall rating: 3 of 5 stars

A teenager's (kiddo's) take: This cookie butter doesn't jump out at you; rather, you have to "search" for it. The flavor isn't very strong, and it takes some time before you realize what you're eating. However, when eaten by itself or when you are really trying to taste it, the flavor isn't bad, and adds a delicious touch to whatever you're eating it with.
Overall rating: 3.5 out of 5 stars


Trader Joe's Cookies & Creme Cookie Butter: we prefer the original.

Read all of our Trader Joe's dessert and sweet treat reviews!

{I've had a few people ask, so I thought I would address it here...we have no affiliation with Trader Joe's. My local TJ's only knows me as the lady who hoards all things pumpkin. ;)}

Cookies for All Saints' Day

So last year, I posted these cookies ON All Saints' Day...and the how-to's in the days following.  Not the best if you want to MAKE the cookies for All Saints' Day.  Here's a reprise of the post, so you can get to baking.  
Be sure to scroll to the bottom of the post for links to the tutorials for all of the saint cookies shown here. 

*originally posted here, 11.01.13* 

 

Oh, when the saints go marching in!

Ever since making these cookies for All Saints' Day a few year ago, I've wanted to try my hand at making actual saint cookies...piped and flooded without using images printed on frosting sheets.

Three years later, here we are.  Finally.  Is it sad that I've been wanting to make something like this and it's taken me THREE YEARS to do so?  Yes, yes it is.

OK...first let me say that these designs come from one of my favorite etsy shops, Saintly Silver.  The owner makes felt saint dolls and they are the cutest little things ever. (PS: she's booked through Christmas already, so put your orders in for next year early.)

Here are some of her pieces from her sold page.  So, you can see the cookie inspiration comes directly from her.  I love that they're so beautiful, but still really simple.  You guys know how much I love simple.

Making All Saints' Day cookies is really, really fun...and letting your kids choose which saints to create is a great way to get them involved.

For these cookies, I chose a few saints:

St. Francis of Assisi, patron saint of animals and his feast day just happens to be on my birthday.

St. Therese of Lisieux, also know as the Little Flower.  Patron saint of missions.

St. Cecilia, patron saint of music.  I always think of my sister the music major when I think of St. Cecilia.  (And, I just realized I've been spelling it "Cecelia" all these years.)

St. Michael the Archangel, patron saint of grocers and police officers.  I love that grocers have a patron saint.

St. Brigid (or Bridget) of Ireland, how could I make saint cookies without a St. Brigid?  Her cookie was not my favorite since I messed up her cross, but this poem attributed to her IS one of my favorites. ;) How can you not love a saint who writes about beer?

Because I don't want this post to be 2 miles long and contain over 30 pictures, the how-to's are divided up in separate posts. See below.

 Do you have a favorite saint? 

Tutorials:

St. Michael cookie tutorial

St. Francis and St. Cecilia cookie tutorials

St. Therese and St. Brigid cookie tutorials