German Chocolate COOKIES!

Do you ever find the frosting to cake ratio to be a little low on the frosting side when eating German Chocolate Cake?
Do you ever find yourself eating the coconut pecan frosting with a spoon straight from the pan?
Do you ever find that your pants won't button?

{Let's not talk about that last one.}

OK...I have the recipe for you.  German Chocolate Cake COOKIES!  Yep, cookies.  The frosting ratio is higher, and there's no need to bake a layer cake.

The cookies are delicious on their own, but topped with the coconut pecan frosting.  Oh my.

Want the recipe?  I'm sharing it over at Imperial Sugar.  Come and get it!
{You can always buy bigger pants.} ;)

Birthday Halfsies

Celebrating half birthdays continues to be one of my favorite family traditions.  There are no presents, no Pinterest-worthy parties, nothing fancy...just half of a cake, and maybe, if you're lucky, a cut-in-half birthday card.


Even though my mom liked to bake, I remember our half birthday cakes usually being the half Bundt cakes from the grocery store.  See what I mean?  Half birthdays are NOT fancy.  I tend to go the Bundt cake route, too, but not always. 


Bundt cakes can sometimes be dry or dense...too dense.  Not this one.  It's moist, lemony, and topped off with an irresistible lemon cream cheese frosting. 


Here's the rule, though:  you must not present the half birthday person with the whole cake.  Give the other half away.  It's fun; I promise.

Lemon Poppy Seed Cake with Lemon Cream Cheese Frosting 

{makes 1 Bundt cake...give away the other half for half birthdays!}

for the cake:
1 box lemon cake mix
1 box instant lemon pudding mix
3/4 cup vegetable oil
3/4 cup water
4 eggs
2 TBSP poppy seeds

for the frosting:
8 oz. cream cheese, room temperature
1/4 cup unsalted butter, room temperature
zest and juice of 1 lemon
1 lb. powdered sugar
pinch kosher salt
1/4 teaspoon lemon extract (optional)

Grease and flour a Bundt pan.  Preheat oven to 350.

Combine all of the cake ingredients in the bowl of an electric mixer.  Beat on low until combined.  Increase speed to medium-high and mix for 2 minutes more.  Pour into the prepared pan and bake 40-45 minutes, or until a toothpick inserted in the middle comes out clean.


Cool in the pan for 10 minutes.  Place a wire cooling rack on the bottom of the cake (which is facing up).  Invert the pan onto the cooling rack, remove the Bundt pan and let the cake cool completely.


To make the frosting: Beat the cream cheese and butter together using the paddle attachment of an electric mixer until smooth, combined and fluffy.  Add in the remaining ingredients.  Beat on low until the sugar is incorporated, then increase the speed to medium-high and mix until thickened and fluffy.

Scoop the frosting into a piping bag, cut off the tip and pipe back and forth on top of the cake.
(Obviously, there is a little Nothing Bundt Cakes inspiration happening here.)

Refrigerate to let the frosting set.  Now, if this is for a half birthday, cut the cake in half and give half away.  Ta-da!  You now have a half birthday cake!

*cake recipe adapted from Sample House: Recipes from the Soup Shop and More, frosting recipe is my own.*

Sweet on Trader Joe's Saturdays: Joe-Joe's

For this week's installment, kiddo and I review the famous Trader Joe's Joe-Joe's...the chocolate creme variety. 


There's no description on the box, but you probably get the idea.  They're a rendition of a certain well-known sandwich cookie.

A 20 ounce box sells for $2.99.


My take: Trader Joe's has another hit with these little sandwich cookies.  Very similar in taste and texture to an Oreo.  The chocolate creme is good on its own...yes, I scraped my teeth along a couple of them to see (all in the name of research).  The cookies are crunchy, chocolatey, and not too sweet.
Overall rating: 5 of 5 stars

Kiddo's take: I would take these over Oreos any day. The cookie (once eaten, of course) is bursting with flavor, and the rich chocolate creme sandwiched inside is quite possibly the best I've ever tasted. More, please!
Overall rating: 5 out of 5 stars

Trader Joe's Joe-Joe's: just as good as their famous counterpart.

Want more Sweet on Trader Joe's reviews?  Here are the items we've tried so far:

• cowboy bark
• butter almond thins
• chocolate ganache torte
• caramel bites
• milk chocolate truffle bar
• mini ice cream cones
• milk chocolate peanut butter pretzels
• pink lemonade cupcakes
• dark chocolate chunk and almond cookies
• fleur de sel caramels
• the best ice cream bars
• sea salt butterscotch caramels
• mini triple chocolate bundt cakes
• mini chocolate hazelnut biscotti 
• blueberry cheesecake ice cream wedges

Dad's Greenhouse

*this blog post does not contain sugar.  you've been warned.*

When we visited my dad earlier this summer, we got a look at how his greenhouse is coming along.  I know this post is a departure from the usual...sugar and spice and everything fattening.  So many people were interested in the greenhouse when I posted a picture of it on Instagram, I thought I'd give a closer look here.

So, my dad is building a (giant) greenhouse made of vintage windows, doors, and reclaimed wood.  

Here it is:

I really can't even comprehend how people build things.  It's so impressive to me.  Dad is good at this stuff.

Let's go in...

I love this old door.


This fan is one that I remember my dad having in the garage ever since I was a little girl.



The back/side.


Some of the glass he's had for ages...I remember my mom decorating with them.  Some were picked up at various places for this project.  Most of the wood is reclaimed.  Dad lives at a lake (yes, there's a lake in Amarillo!), so this is old dock wood.
I guess if we were hipsters, we'd call this an upcycled greenhouse.


These windows will swing open.


The roof.

I love that my dad is so handy.  He always has been.   I told him that maybe at age 70, he needs to start a new business....kind of like those Treehouse guys on TV. ;)

Sweet on Trader Joe's Saturdays: Mini Blueberry Cheesecake Ice Cream Wedges

Trader Joe's time!!! 


These Mini Blueberry Cheesecake Ice Cream Wedges catch my eye every time I pass by the frozen treats.  Trader Joe's describes them as "an ice cream that thinks it's a cheesecake."  (And also, "enlarged to show texture" ...you'll see in a second.)

Each box contains 6 ice cream cheesecake pops and costs $2.99.  Side note: these are mini pops and each one has only 100 calories! 


Let's see how they stack up, shall we?



My take: I was first taken in by just how smooth and creamy the cheesecake ice cream is.  Then, I was so pleasantly surprised by the blueberry swirl.  It actually tastes like blueberry cheesecake topping that you'd make at home.  Full of flavor, the perfect addition to brighten up the ice cream itself.  I loved reading that the blueberry swirl color is enhanced by red cabbage.  Hey, you know I'm not afraid of a little food coloring, but I appreciate foods that don't have it when it isn't needed.  Bravo, Trader Joe's!  I know this will be on Mr. E's list of items we must buy each time we shop!
Overall rating: 5 of 5 stars

Kiddo's take: These taste exactly like cheesecake. Not cheesecake-flavored, but real. The addition of the graham cracker crumbs on the outside and blueberry in the middle make it a dessert you won't forget anytime soon. It might give me a brain freeze, but I definitely could eat the whole box - and maybe more!
Overall rating: 5 out of 5 stars

Trader Joe's Mini Blueberry Cheesecake Ice Cream Wedges: we think you'll dig 'em! 

Want more Sweet on Trader Joe's reviews?  Here are the items we've tried so far:

• cowboy bark
• butter almond thins
• chocolate ganache torte
• caramel bites
• milk chocolate truffle bar
• mini ice cream cones
• milk chocolate peanut butter pretzels
• pink lemonade cupcakes
• dark chocolate chunk and almond cookies
• fleur de sel caramels
• the best ice cream bars
• sea salt butterscotch caramels
• mini triple chocolate bundt cakes
• mini chocolate hazelnut biscotti

This can't be wrong.

Ladies (and gents)...

When you combine butter, sugar, chocolate, cream cheese, and Kahlua, the result just CANNOT be wrong.  It cannot. 


Kahlua Cheesecake Brownies.  They'll make you want to burn your bikini.  They're worth every dimple of cellulite.  The thought of them waiting for you at home will get you through that torturous Pure Barre class or 5-mile run.  (Or, the thought of them will make you skip your workout, grab a brownie, and curl up with a good book.  Whatever.)


Thick, rich, decadent, fudgey, creamy...these brownies are not overwhelmed by Kahlua like some rum cakes that will have you 3 sheets to the wind with one bite.  The hint of Kahlua is in both the brownies and the cheesecake layers giving the brownies a little something special without an alcohol taste.

Are you sold, yet?

Kahlua Cheesecake Brownies

for the brownies:
1 cup (4 half-sticks, or 2 full sticks) unsalted butter
2  & 1/4 cups granulated sugar
1 & 1/2 cups Dutch process cocoa
1 teaspoon espresso powder
1 TBSP Kahlua
1 teaspoon baking powder
1 teaspoon kosher salt
4 eggs
1 & 1/4 cups unbleached, all-purpose flour
6 ounces chocolate chunks

for the cheesecake layer:
2 (8 oz.) packages full-fat cream cheese, room temperature
3/4 cup granulated sugar
1 TBSP Kahlua
3 TBSP full-fat sour cream
2 eggs

Preheat oven to 350.   Grease a 9X13" pan.

Melt the butter in a medium saucepan over low heat.  Once melted, stir in the sugar.  Stir the sugar and butter while gently heating until the mixture is warm to the touch (but not boiling).  Remove the pan from the heat.


Stir in the cocoa, espresso powder, Kahlua, salt, baking powder and vanilla.  Whisk in the eggs until incorporated.

Stir in the flour.


Let the mixture cool for a bit, then fold in the chocolate chunks.


Make the cheesecake layer:  Beat the cream cheese until smooth.  Add in the sugar and beat well.  Beat in the Kahlua.  Add the sour cream and eggs, beating until smooth, scraping down the sides and bottom of the bowl as necessary.


Pour 3/4 of the brownie batter into the prepared pan and smooth.  Pour the cheesecake layer over the top, smoothing with an offset spatula.  Spoon the remaining brownie batter on top.  Drag a table knife through the top, swirling the top brownie and cheesecake layers.


Bake for 35 minutes, or until the cheesecake layer is set.  Cool completely in the pan on a wire cooling rack.  Refrigerate for at least an hour before serving.  (A bench scraper is a great tool for cutting these.)

*base recipe adapted from King Arthur Flour Cookie Companion* 


See?  I told you these can't be wrong.

I Just Blogged to Say I Love You (Vol 13 + giveaway)

There are only 2 things on the "I Just Blogged to Say I Love You" list today.  Two things that have absolutely nothing to do with each other.
(Or, maybe they have EVERYTHING to do with each other.)


1. We have the hands-down, best ever chocolate bar in the world: the Chuao Chocolatier Salted Chocolate Crunch Bar.  How can you resist buying a chocolate bar with bread on the package?  Answer: you can't.

{side note: I'd just like to point out the produce in my cart.} ;)

The chocolate is swirled with crunchy, salted, toasted panko breadcrumbs.  Try as I might, I cannot just break off a small section and save the rest for another day.  If I open one, it's gone.  You'll see.

2. Which brings me to item #2...the Fitbit Flex.  When I was in Minnesota last month, two of my favorite blogging friends were raving about their Fitbits.  I hadn't even noticed that they were wearing them.  If you're not familiar with Fitbit Flex, it's a bracelet that tracks your steps taken, activity level...even quality of sleep!  You can play along with friends and cheer them on, too! (Read more here.)


What I love most about my Fitbit is that that is gets me MOVING.  If I'm baking, I'll walk a few loops inside the house (this really confused Mr. E at first) between batches.  I get OUTSIDE more.  Even when I'm inside watching Ladies of London, I'll walk in front of the TV instead of sitting.  Yes, I look ridiculous, but I'm not on my heinie in front of the computer like I would be normally.  

So, I thought it might be fun to give away some chocolate AND a Fitbit this week.  Yay!
One person will win an 8-pack of Chuao Chocolatier Salted Chocolate Crunch Bars. Another will win a FitBit Flex in your choice of color. (US addresses only, please.)

To enter:

• leave a comment on this post telling me which you'd like: chocolate or Fitbit.
• want a chance for both? leave a separate comment telling me so. 

Entries accepted through 11:59pm CST, July 19th.  Winners are contacted via email, not posted on the blog, so make sure your entry links to or contains your email.  Good luck!

(*some photos via chuao chocolatiers and fitbit.)

{PS...this is not a sponsored giveaway.  These products are just a couple of my new favorites.} :) 

Sweet on Trader Joe's Saturdays: Mini Chocolate Hazelnut Biscotti

This Trader Joe's review is by request!  Thank you, Gail!!!

Today, kiddo and I test out Trader Joe's Soft Bite Mini Chocolate Hazelnut Biscotti. 

Trader Joe's describes them this way: "Our mini biscotti have a more delicate texture than traditional biscotti.  Made with real butter, eggs and hazelnuts."


You'll get an 8 ounce container for $3.99.


My take: I've looked at these cookies many times at Trader Joe's, but the "soft bite" threw me.  I like a crunchy biscotti.  Well, these ARE crunchy...just softer as in, you're not going to break your teeth on one.  These are the kind of cookies that can get me into trouble.  Eat two, eat seventeen...who's counting?  I'm not typically a cookie dunker, but oh, these little guys dunked in a frothy cappuccino?  They're sublime.  I want this for an afternoon snack EVERY day.
Overall rating: 5 of 5 stars

Kiddo's take: This is yet another one of those things from Trader Joe's which I could eat a whole box of. The chocolate taste is just right, and the hazelnuts and chocolate chips interspersed throughout it makes the texture and balance pretty much perfect. Just imagine if they made a full-size version of these...
Overall rating: 5 out of 5 stars


Trader Joe's Soft Bite Mini Chocolate Hazelnut Biscotti: your new favorite afternoon snack.

Want more of our Trader Joe's dessert reviews?  Click here!

Pineapple Cookies, three ways : Color Challenge...yellow

It's Color Challenge time, you guys!!! 
This time, the inspiration color was a sunny yellow for summer.

I really had "sunshine cookies" on the brain, but then it hit me...pineapples!!!  Not just one, or two, but THREE version of pineapple cookies.  Yes, I've gone pineapple crazy. 

(And, maybe it has a little something to do with getting to work with Kelly again.) ;) 

The funny thing about making these happy, sunny little cookies this week is that they really matched the mood around here.  You know, sunshine and roses and all that good stuff.  My boys introduced me to Monty Python.  Well, actually, just the song "Always Look on the Bright Side of Life."  I've been singing (and whistling) it all week long. 

I realize the song is a parody, but it still does make me happy.  Even today, when I was getting nervous for America's future when the girl at the yogurt shop couldn't make change...my total was $9.07; I gave her $10.10...I started whistling the song in my head.  I'M SERIOUS!  This may change my entire outlook on life. 

Alright. Back to our sunny, yellow, little pineapples.  Let me walk you through them...

For all of the cookies, you'll start with a basic cut-out cookie dough.  I tinted the dough yellow.  Either add some yellow food coloring (I like this one) in with the egg and extracts, or knead it in once it's made.


For the spiky royal icing pineapples, you'll need royal icing! (Bet you guessed that.)  Make up 1/2 of this recipe.  Divide it and tint with AmeriColor Leaf Green and Egg Yellow.


Use a leaf tip to pipe leaves onto the pineapples in green.  Use another leaf tip to pipe the little "spikes" across the cookies, starting on the bottom.


For the rings, you'll also need royal icing, just in yellow.

Bake the circle cookies, cutting out a center circle.  Once cooled, outline the cookie with the tinted royal icing, using a #2 tip.

To thin icing, stir in water a little at a time, until it is the consistency of a thick syrup.  When you drop a ribbon of icing back into the bowl, it should disappear back into the icing in a count of one-thousand-one, one-thousand-two.  One-thousand-three is ok, four is too thick.


Cover the icing with a damp dishtowel for a few minutes to let large air bubbles rise to the surface.  Stir gently, then transfer to a squeeze bottle.  Fill in the outline with the thinned icing, using a toothpick to guide to the edges and pop any large air bubbles that may form.


Let the cookies dry for 6-8 hours, or overnight.  Once dry, pipe a circle inside the edge of the circle.  Dip a flat (food only) paintbrush in water and blot well on a paper towel.  Drag the icing with the paintbrush towards the center of the cookie.  Repeat all the way around, wiping and re-dipping the paintbrush as necessary.


For the stacked pineapples, first make the leaves.  Use green royal icing and a leaf tip to pipe leaves onto a sheet of waxed paper.  Let dry completely (several hours or a few days before).  Peel the leaves gently off of the paper.


Bake circle-shaped cookies in 3 sizes: 2 small, 2 medium, and 1 large.  Cut out a center circle on each. (For small cookies, the end of an icing tip works well here.)


Stack the cookies: small, medium, large, medium, small.  Add the leaves in the center.  If you'd like, add a bit of royal icing in between the layers.  I skipped this part to make them easier to share.


Now, go see what these other lovely ladies are doing with the color yellow!  
Yay, yellow!!!  Click the pictures below!