Chocolate Almond Blondies

Is there ANYTHING chocolate doesn't pair well with? Chocolate and peanut butter, chocolate and vanilla, chocolate and coffee, well...we've already discussed chocolate and orange.

I have *always* loved chocolate and almond. I'm pretty sure that love affair started with a Hershey bar. ♥


If you love almond, you're going to LOVE these blondies. They are over-the-top with almond flavor with just the right hit of bittersweet chocolate. The blondies are soft, a little cake-y, very moist, and have a great added crunch thanks to the slivered almonds on top.

Get ready to heat up your oven...these are so easy to make; you'll be on your second piece within the hour. ;)

Chocolate Almond Blondies

2 eggs
1 cup light brown sugar
1/2 teaspoon kosher salt
1 teaspoon almond extract
1/2 cup salted butter, melted and cooled
1 cup unbleached, all-purpose flour
1/2 cup bittersweet (or semisweet) chocolate chips
1/2 cup slivered almonds

Preheat oven to 325. Grease an 8x8" pan.

Beat the eggs. Add in the sugar and salt, and mix well. Beat in the almond extract and melted butter. On low speed, mix in the flour, just until incorporated. Fold in the chocolate chips.


Pour the batter into the prepared pan. Top with the almonds.
(Don't worry...this is as close as I let him get.)

Bake for 30-35 minutes or until done. Cool on a wire rack.


Enjoy!

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Sweet on Trader Joe's Saturday: Smashing S'Mores

Today's review is Trader Joe's Milk Chocolate Smashing S'mores.

These little guys are one of the first Trader Joe's treats I ever had. Before we had a Trader Joe's, my friend Teresa sent me a Trader Joe's care package. That's a true friend right there. 

TJ's Smashing S'mores consist of a graham cracker and marshmallow covered in chocolate in a mini treat. The package suggests that for a more traditional treat, they can be microwaved for 4-6 seconds. A 7-ounce package (about 12-15 treats) costs $4.29.

A mom's (my) take: So, these are perfect. Just the right ratio of graham cracker to marshmallow to chocolate. I tried these at room temperature and microwaved and they're both delicious. Each component tastes just right...and each treat leaves me wanting another. 

Overall rating: 5 of 5 stars

A teenager's (kiddo's) take: The first thing that your tongue encounters is the thin layer of chocolate. Despite its size, it is very flavorful, and I would probably give it 5 stars for that alone! Once you get into the s'more itself, the marshmallow and graham cracker provide a tasty variety. I personally enjoy those components better when they're mixed in my mouth rather than being separate (that's just me). These taste great, and like I say every time, I could definitely eat a whole box of them. (I almost did a few days ago!)
Overall rating: 5 out of 5 stars

Trader Joe's Milk Chocolate Smashing S'mores: Smashing!!!

{psst...don't forget that there's a giveaway going on through tomorrow...and shopping, too!}

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

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Are you a Mary or a Martha?

{Bear with me...I'm going to ramble a bit, but there is a GIVEAWAY below and SHOPPING!}

I'm so lucky to have friends who invite me to things. It's actually LOVELY to get out of the kitchen, get away from the computer, visit with other women, see new things, and maybe learn a thing or two in the process.

Imagine...learning and growing and nurturing friendships without Instagram. It's revolutionary.

Last month, my friend Beverly invited several of us to go "into town" to the Houston Catholic Women's Conference. There was so much good that went on that day...lots of prayers, lots of inspiring speakers (including one of kiddo's teachers, a Dominican Sister, who is so full of joy and fun that she lights up every room she walks into), and lots of bonding with our van of ladies from out in the 'burbs.


This conference was also where I was introduced to a line of home goods that took my breath away, Mary & Martha.


The Gospel story of Mary and Martha always gets me. I'm so a Martha...convinced that I have to do "everything" all the while feeling anxious and wishing I was a Mary, being a true hostess and spending time with my guests. Lately, I've been trying to find a balance...not just with guests, but with my little family. Serving is a way to show love to them, but really listening and being present is the bigger part. It's also the part *I* need the most. Maybe we're called to be little of both...and I know I need to nurture that Mary side a bit more.

I had this inkling that you guys might love Mary & Martha, too. When I talked to the consultant, Stacey, about doing a giveaway on the blog, she said...Yes! And, how about a party, too?!?
Alrighty!

So, here is the piece that some lucky Bake at 350 reader will win...

...this beautiful, teal cake pedestal. I just love the detail, so elegant.
{I ate the cupcakes for you. You're welcome.}

You can access the entire Spring catalog here and place an order here if your heart desires, but I want to show you some of my other Mary & Martha favorites:


First, I am so getting this pizza tray. I mean...we have pizza night every Friday. Even a DiGiorno would look fancy on here.


Can we talk about this floral set? The way the flowers are painted...those speak to me. Oh! And see that "canvas" in the back behind the plate? Stacey had one like it at the conference. It is actually one of these tea towels:

...just stretched around a canvas. Genius!


Dishes! So pretty! How fabulous is that footed bowl?


These hospitality pieces are SO DARN smart! So much better that what I normally do...send food in a foil container covered with more foil and a Post-It note stuck on the top. Or worse, I forget that I have no disposable containers and send my dishes which just puts a burden on the person I'm bringing food to. Not good.
Yeah, I'm stocking up on these.

More of that teal cake pedestal...

If you'd like to order any Mary & Martha items, please click the link here.
Stacey, our consultant extraordinaire, is paying for all drop ship charges. (You'll still pay regular shipping, but not the extra drop ship fee.) How nice is that???

More info and larger pictures of the products are in the online catalog.
(If you have a touch screen computer and are having issues opening the catalog or flipping pages, try the touch screen rather than the mouse.)

To enter to win the beautiful cake stand,

• leave a comment on this post, telling me any of the products that strike your fancy.
• for an extra entry: tweet, pin, tell your sister...or something along those lines...and let me know you did (in a separate comment). 
• US addresses only. 

Both the shopping party and giveaway entries will end this Sunday, April 19th at 11:59CST.

Good luck and go embrace your inner Martha and Mary! ♥

Sweet on Trader Joe's Saturday: Salt Water Taffy

This week, we ditch the chocolate and review Trader Joe's Salt Water Taffy.

The package package and the taffy pieces themselves are so pretty in spring colors.


In the bag, you'll find an assortment of flavors: cherry, strawberry-banana, red licorice, sour apple, and watermelon. A 7-ounce bag of assorted taffies is a bargain at $1.99.

One note is that the taffies are colored with plant extracts...red radish, red cabbage, and turmeric.
Now, why can't my vegetables be flavored with candy extract??? 


A mom's (my) take: Why do I rarely buy taffy? I think because I'm always drawn to chocolate. Well, these Trader Joe's taffies are good! Chewy, sweet, and in a few cases, tart and tangy...they're a perfect sweet treat. I really appreciate the fact that Trader Joe's colored these with plant extracts. While I use food coloring for decorating cookies, I love finding products without or that use natural options whenever possible. Good stuff. The sour apple and watermelon flavors were my favorites.
Overall rating: 5 of 5 stars

A teenager's (kiddo's) take: This is by far the best taffy I have tasted that I can remember! The consistency is just stiff enough where you have to work for it, but not too much. The flavor does take a second to come out, but once it does, it is incredibly powerful! It leaves a pleasant aftertaste, and doesn't leave any stickiness behind because it tends to stay in one piece (unless you purposefully bite it into separate pieces). These little guys pack a flavorful punch!
Overall rating: 5 out of 5 stars

Trader Joe's Salt Water Taffy: 5 stars all around! 

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

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Ginger Carrot Bread

Guys, this bread is SO easy to put together. Even though it's carrot bread, there's no grating of carrots!!!


It's made with carrot juice! The juice makes the bread such a pretty orange!


The bread is flavored with a double shot of ginger...both ground and crystallized. The ginger adds just enough spice, but it's not heavy like a gingerbread.

Eat this warm from the oven with butter. Toast it for breakfast. Serve cold and slathered with cream cheese. Eat it plain. Just EAT IT! However you eat it, you're going to love it.


Plus, carrots! I love getting my servings of vegetables this way! ;)


Ginger Carrot Bread
{makes 2}

3 cups unbleached, all-purpose flour
4 teaspoons baking powder
1 & 1/2 teaspoons ground ginger
1 teaspoon kosher salt
1 & 1/2 cups sugar
2/3 cups vegetable oil
4 eggs
1 TBSP vanilla extract
2 cups carrot juice
1/2 cup chopped crystallized ginger
1 cup chopped toasted pecans

Great two 8x4" loaf pans. Preheat oven to 350.

Whisk the flour, baking powder, ground ginger, and salt together. Set aside. In a large bowl, whisk the sugar, oil, eggs, vanilla, and carrot juice together until well combined.


Add in the flour mixture, whisking again, just until incorporated. Fold in the chopped crystallized ginger and pecans.

Divide into the prepared pans and bake for 50-55 minutes or until a toothpick inserted in the middle of the loaves comes out clean. Cool in the pans for 10 minutes. Run a thin knife along the sides of the pans and invert to remove from the pans. Continue to cool completely on a wire cooling rack.

{Adapted from Everyday Food, 2004}



Carrot bread. You need some in your life. 

Time to stock up on half-price Peeps!

Maybe you're coming down off of an Easter candy high. Raise your hand if you had a Reese's Peanut Butter Egg for Easter breakfast. #protein


At this very moment, I'm sitting next to kiddo's Easter basket, and it's taking quite a bit of willpower not to steal a few Whoppers Eggs. Here's what will help:

Peeps Show S'Mores Bars

That's right. Go grab all of the 50% off Peeps you can this week and make a batch or two of these babies.


These are like s'mores kicked up a few notches....graham cracker-y goodness with a brown sugar and oat crumble, gooey marshmallows, and melty chocolate. They're just the thing to keep you our of your kid's Easter basket.
Maybe.



Peeps Show S'mores Bars

ingredients:
6 TBSP salted butter
1/4 cup packed light brown sugar
6 TBSP dark corn syrup
2 & 1/4 cups rolled oats (not instant, not steel cut)
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1 cup graham cracker crumbs
1 & 1/4 cup semisweet chocolate chips
15 Peeps


Instructions:
Preheat oven to 350.  Grease an 8x8 pan.  Set aside.

In a medium saucepan, heat the butter, brown sugar and corn syrup over medium heat, until the butter is melted and sugar has dissolved.  Remove from heat and stir in the oats, flour, salt and graham cracker crumbs.

Press a little more than half of this mixture into the bottom of the prepared pan.  Place on a wire rack and let cool completely.

Sprinkle the chocolate chips evenly over the cooled crust.  Top with the Peeps, making 3 rows of 5 Peeps.

Cover with the remaining topping/crust mixture.

Bake for 20 minutes; the Peeps will looks slightly misshapen under the topping.

Place on a wire cooling rack and let cool for 20 minutes.  Serve warm.
{adapted from S'mores Granola Bars, King Arthur Flour Baker's Companion; recipe first appeared on the blog in 2012.}

Do it! Do it! Those half-price Peeps are waiting for you!!!

Watercolor Gold-Speckled Easter Egg Cookies

There are so many things I love about these watercolor cookies: 

1. They're not my idea. ;) The inspiration and technique for these cookies come from Rosie of Sweetapolita and her brand new book, The Sweetapolita Bakebook. (More on this later.)


2. There's no making or dividing or tinting or thinning royal icing. The cookies are topped with a mixture of fondant and candy clay...so cool.


3. Here's a chance to release your inner princess. Pink, purple, disco dust, gold edges and speckles? Not only will your cookies be sparkly, but so will your hands and your entire body. Embrace you inner princess...I didn't even know I had one!

4. These cookies are imperfectly perfect. Do you ever fall into the "perfect trap" when making cookies? You think...oh, my lettering is off...or, there's a peak where there shouldn't be...or, my piping is a little shaky. Well, these cookies are abstract...and not perfect. And, I think that's what makes them so cool.

Next time you find yourself falling into the perfect trap, get yourself to an art museum. I'm serious...do it! The imperfections, the textures, the quirks...those make the art all the more beautiful. I love Rosie's watercolor inspiration for these cookies.


So, try a little cookie watercoloring. Rosie shows these in the book as circles, but they are just so pretty for Easter. She also makes hers a little extra special with the addition of 24-karat gold flake. I'm going to have to try that next time.

Here's how to make some watercolor cookies of your own:
{inspiration, ideas, and recipes from The Sweetapolita Bakebook, with permission}

• cut-out cookies
• 7 ounces white ready-to-use fondant
• 7 ounces white candy clay (recipe follows)
• confectioner's sugar (I used corn starch)
• piping or fruit jelly (I used corn syrup)
• Americolor gel paste food coloring 
• vodka
• disco dust (I used rainbow)
• gold luster dust

Make the candy clay:

14 ounces white candy coating

1/3 cup light corn syrup

2 TBSP Americolor Bright White gel paste food coloring

In a microwave-safe bowl, microwave the candy coating in 25-second intervals, stirring after each interval. Repeat until melted and smooth.

Combine the corn syrup and white food coloring, and microwave for 10 seconds. Add the corn syrup to the candy coating and stir until blended and thick, about 30 strokes. Turn the clay out onto wax paper and flatten it to about 1/2 inch thick. Let dry out for about 1 hour.

Knead the clay until it is smooth and pliable, about 1 minute. Put it in a well-sealed zip-top bag. Let the clay sit overnight at room temperature before using.

*for this project, I didn't find it necessary to let it sit overnight since it's mixed with the fondant. 

For the cookies:

Knead 7 ounces each of white fondant and the candy clay together. Dust work surface with confectioner's sugar (or cornstarch). Roll a ball of candy clay mixture to 1/8" thickness. Cut with the same cookie cutter used to make the cookies. Let the cut-outs sit to firm up, about 30 minutes. 

Spread a small amount of piping or fruit jelly (I used corn syrup) on each cookies. Gently press the candy clay cut-outs onto the cookies.

Dilute one or two drops of gel paste food colors with a splash of vodka -  the more vodka you add, the more washed-out the color will be. Using sponges, dab the color onto the cookies, letting them merge and blend. Be careful not to oversaturate the surface. Press a tissue onto what you've painted and pull off to reveal a textured surface.

Sprinkle the cookies with disco dust. Mix a small amount of gold luster dust with a few drops of vodka. Paint the edges of the cookies using a clean, food-only paintbrush. Spatter a few drops of the gold paint onto the cookies. Let dry overnight. 

The cookies will keep in a box or container with some airflow for up to 1 week. 

Let me show you a little peek of the rest of The Sweetapolita Bakebook...

You're going to find cakes and cookies that are utterly dreamy! Instructions and recipes are included for each project. It's like a delicious fairy tale kind of book. 

I encourage you to hop over to the Sweetapolita blog because there is a super fabulous giveaway going on right now! 

(Including a pair of ballet flats with sprinkles....yes, sprinkles!!!) 

Then, go make these cookies!