Patriotic Stripes, Bunting, and Stars...oh my!

I need to get reacquainted with my best friend, the black-outlined cookie. Every time I make one...or see one...it's automatically my favorite.


These 4th of July cookie "cakes" came about when I was searching through my cookie cutter stash for some clever patriotic shape to decorate.

Pumpkins?  Not quite right.
Butterflies?  Hmm...maybe.
Armadillos?  Promising...

CAKES?!? Now, why didn't I think of that before?!?


I just love that little star on the top of the cake. I think this would be DARLING as a birthday cake cookie, too. Actually, have you heard of STAR BIRTHDAYS? My aunt clued me into these. It's when the age you are turning matches your birth date. For example...if you were born on the 24th of a month, the year you turn 24 would be your star birthday.

Y'all...let's make star birthdays a thing.

OK, back to the 4th of July.

You'll need these recipes: perfect every time cut-out cookies & royal icing

To make the star cake cookies, you'll be putting to shapes together, like this:
Cut out tiered cakes and small stars...


...use the star cutter to cut out where you want to place the star on the cake...

...place the star in the cut-out and freeze for 5-10 minutes before baking.
(You DO freeze your cookies before baking, right?)


For the double-decker cookies, you'll put those together just like these double-decker valentine cookies.

(The stars on the blue cookies are just sugar pearls.)

For the star-topped cakes, just outline with a #2 tip and black icing.

Before filling a black outline with another color, you'll want to let it dry for at least one hour to prevent bleeding.  {I use AmeriColor Super Black.}

After an hour, fill in the outline with thinned white icing.  Let the icing dry for at least one hour.

Again with the #2 tip, go over the outline of the star and pipe "bunting" across the cake.  Fill in the bunting with red and blue icings.  (Piping consistency icing is fine here...flood icing in tiny spaces has a tendency to collapse.)

Place small star sprinkles on the bunting with tweezers, or place on and nudge gently into place with a toothpick.

Let the cookies dry overnight.

Happy birthday, America!!!
May your fireworks show not be rained out, may your sparklers not burn your fingers, and may none of your fireworks be duds.

*portions of this post were originally published on the blog in 2012.*

Fair Trade Friday's Earring of the Month Club

If you've been reading the blog for a while, you may remember my neighbor (who has since moved *sob*), Kristen of the blog We are THAT Family.

Kristen is a blogger, author, wife, mother, WORLD CHANGER. Maybe you've heard of Mercy House Kenya. Or Fair Trade Friday?


Well, here's the latest way Kristen is changing the world...with Fair Trade Friday's Earring of the Month Club. 



Listen, I love me some Target as much as the next girl, but when I can spend just $11.99 a month to help oppressed women all over the world, and get a fabulous handcrafted pair of earrings to boot, I'm in.


Each month, members receive a pair of high-quality, stylish earrings (and a reusable bag) made by fair trade artisans from impoverished areas all over the world. 100% of the proceeds goes to the empowerment of the women. 100%!!!


What if you get your shipment and the earrings aren't your style? No worries. Each pair of earrings comes with a handy-dandy gift card for gifting.

Fair Trade Friday's Earring of the Month Club is such a fun and easy way to give.

I know and love Kristen and her mission. Want to join me in becoming a member of the Earring of the Month Club? Click here. 


*earring photos: my own, other photo credits: We are That Family, Fair Trade Friday Club*

Sweet on Trader Joe's Saturday: Toasted Coconut Cookie Thins

Hello, helloooooo! Happy Saturday!

Today, Jack and I are bringing you a review of Trader Joe's Toasted Coconut Cookie Thins.

A 9-ounce box (2 sleeves of cookies) costs $3.99. Trader Joe's describes these as "...a warm, toasty escape you can enjoy all year long."


A mom's (my) take: One bite and these cookies will magically transport you to a tropical island. I can totally picture it...the waves crashing, the lei of flowers around my neck, the sweet coconut rum cocktail in one hand, and these crunchy little cookies in the other. Ahhhhhhhh... The cookies are crispy, crunchy, light, and loaded with toasted coconut flavor.  These unassuming looking little cookies pack a flavorful punch and rank in my top 5 sweets we've ever reviewed. Now, I'm off to talk to Mr. E about planning that tropical vacation...on the other hand, if I just eat the cookies, I don't have to put on a bathing suit.
Overall rating: 5 of 5 stars

A teeanger's (Jack's) take: These little guys are packed with flavor. Before we get to that, though, the crunch is just right, to the point where it doesn't collapse, but not too crunchy to where you have to work at it. That provides you an opportunity to focus on the flavor. Of course, coconut is the star of the show, but I can taste some other things too: a butter-y taste, the a hint of toasted-ness (hence the title), and something that may be butterscotch. Or at least it tastes like it. Overall, if you need a light, but sweet pick-me-up, this is a wonderful way to go.
Overall rating: 5 out of 5 stars


Trader Joe's Toasted Coconut Cookie Thins: a tropical cookie vacation! 

[note: We have no affiliation with Trader Joe's. I'm sure they have never read this blog and have no idea who we are. Hey, we like being incognito, although we never wear sunglasses indoors. ;)]

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

Raspberry Champagne Sorbet, ooo-la-la!

When Wholesome!™ sent me some of their Organic Blue Agave to try, I wasn't exactly sure what to make.


In Houston, it's been HOT and make-up-meltingly humid. I needed something cold. Also, I never turn down the opportunity to pop open a bottle of bubbly.


I decided to make Raspberry Champagne Sorbet. 
It's tart, it's sweet, and it's so, so pretty.

{psst...this is the new Wholesome!™ packaging. You may find it in your store labeled as Wholesome Sweeteners. Same good stuff.}

Here's what I liked about using the agave for this recipe...I didn't have to turn on my stove to make the syrup. I just combined the Wholesome!™ Organic Blue Agave with hot water. Voila! Agave simple syrup. Agave is 25% sweeter than sugar, but this blue agave is mild in flavor and didn't compete at all with the other flavors in the sorbet.

This is literally all you'll need to make this fancy-sounding sorbet...

....well, and water. And, an ice cream maker. That's it. Promise.


 You'll whir the raspberries with lemon juice and a little vanilla.

After straining out the seeds (man, there are a lot of seeds), you'll be left with a gorgeous raspberry puree. So pretty! I want a lipstick this color.


Next, it's time for the bubbly. I know, I know...unless it's from France, it's not *technically* champagne. You could use any bubbly here. I chose a Rose with "notes of berry."


This gorgeous sorbet would be the perfect dessert for the 4th of July! Impress your guests with very little work on your part at all. I like that kind of party. Plus, I can be made ahead. In fact, it's BEST made ahead so that the sorbet can firm up a bit to be more scoopable.


Raspberry Champagne Sorbet

3/4 cup Wholesome!™ Organic Blue Agave
3/4 cup hot water
18 ounces fresh raspberries
1 TBSP fresh lemon juice
1 teaspoon pure vanilla extract
1 cup champagne, sparkling wine, or Prosecco

In a bowl, whisk together the agave and hot water. Place in the refrigerator to cool.

Meanwhile, process the raspberries in a blender with the lemon juice and vanilla extract until smooth. Press the puree through a fine mesh sieve to strain out the seeds. Refrigerate while the agave syrup chills.


When the agave is thoroughly chilled, whisk it together with the raspberry puree and the champagne.

With the ice cream maker running, pour the mixture into the machine. Process according to manufacturer's instructions, about 25 minutes. Remove to a freezer container, cover with plastic wrap, and freeze until firm enough to scoop, several hours.

*This post was sponsored by Wholesome!™. All opinions and recipes are my own.*

oil-free chocolate banana muffins

This is my second attempt at baking these oil free chocolate banana muffins. In fact, I made them before baking the oil-free chocolate chiffon cake which I posted earlier. The first attempt was not that successful as the texture of the muffins was a little dense with a slight kueh-like texture.

I am not sure whether I had deflated the batter or was it due to the type of cocoa powder I used. I had ran out of Valrhona dutch processed cocoa powder so I used natural cocoa powder.

I tried making these muffins again right after I got hold of the Valrhona cocoa powder. The second batch turns out really well.

Unlike the usual muffin-method or creaming method, the batter is prepared just like making a sponge cake, that is, beating whole eggs with sugar before adding the liquid and flour mixture.

These delicious muffins were soft and moist even though they were made without any oil. As stated in the cookbook, 好吃不发胖低卡甜点, each muffin is 132 kcal compared to 197 kcal for a similar one made with oil. Once again this recipe shows that it is possible to enjoy homemade goodies which are lower in calories without having to compromise on the taste and texture.




Oil-free Chocolate Banana Muffins

Ingredients:
(makes 8)

100g cake flour
30g cocoa powder (I used dutch-processed valrhona cocoa powder)
1/2 teaspoon baking powder
2 large eggs, room temperature
70g caster sugar (I used 60g)
150g banana, mashed
50ml milk (I used low fat fresh milk)
1 teaspoon vanilla extract
1 tablespoon rum

Method:

• Sieve together cake flour, cocoa powder and baking powder. Sieve the flour mixture twice and set it aside.
• Place eggs and caster sugar in a large mixing bowl. With an electric mixer, whisk the mixture at medium-high speed till it becomes thick, pale and triple in volume. This should take about 5 to 6 mins. The batter should leave a ribbon like trail when the whisk/paddle is lifted. Turn to low speed, and beat for another 1~2 mins. This is to stablise the air bubbles in the batter. 
• Add in the mashed banana and Fold in with a spatula. 
• Add in the milk, vanilla extract and rum (do not pour in one spot, instead, gently drizzle over to prevent from deflating the batter). Fold in with a spatula, do not stir.
• Sieve over the flour mixture in 3 separate additions. Each time Fold in the flour carefully with a spatula, making sure there is no pockets of flour being trapped at the bottom of the bowl. Do not stir the batter with the spatula, it will cause the batter to deflate. 
• Spoon batter into paper muffin cups to about 90% full.
• Bake in preheated oven at 180 degC for 15mins or until a toothpick inserted into the centre comes out almost clean.

Recipe source: adapted from 好吃不发胖低卡甜点 by 茨木くみ子

Sweet on Trader Joe's Saturday: Milk Chocolate Salted Caramel Butter Cookies

Ah, Saturday. Ah, Trader Joe's. Ah, cookies...and chocolate, and salted caramel. Let's get this party started.


I sent Jack to Trader Joe's this morning to pick out our latest subject. (Yes, I kind of like to blog by the seat of my pants. If you see it on the blog, chances are, we've eaten it in the last 24 hours.) ;)


Alrighty...today's review is of Trader Joe's Milk Chocolate Salted Caramel Butter Cookies. They're made in France, ooh-la-la, and come in a 5.64 ounce box costing $3.99 each. Jack thought we would need two boxes.

A mom's (my) take: Crispy, butter cookie + soft caramel + smooth, rich milk chocolate = a win in my book. These are the perfect accompaniment to an afternoon latte pick-me-up. Although these are very good, they don't get 5 stars. Like the Salted Caramel Gelato that we reviewed recently, if something is labeled as "salted caramel," I really want to taste that hit of salt.
Overall rating: 4 of 5 stars

A teenager's (Jack's) take: In these, the caramel flavor really pops. Literally. I bit into it and the caramel came out... its consistency is not very viscous (not necessarily a bad thing). The type of chocolate here is just right (for my tastes), and compliments the rich, buttery, taste of the cookie. That flavor, however is eclipsed by the chocolate and caramel, so you really have to focus if you want to get the buttery aspect of these wonderful cookies.
Overall rating: 5 out of 5 stars

Trader Joe's Milk Chocolate Salted Caramel Butter Cookies: we approve. 

[note: We've been asked a lot lately, so I thought I should clarify. We have no affiliation with Trader Joe's. I'm sure they have never read this blog and have no idea who we are. Hey, we like being incognito.]

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

What you might have missed on the blog this week:

1. incredible cinnamon roll cookies
2. 9 dude-approved Father's Day desserts

Incredible Cinnamon Roll Cookies

You've heard of cookies for breakfast. How about breakfast for cookies?
(Or something like that.)

Cinnamon Roll Cookies. 

A vanilla sugar cookie dough is rolled with a brown sugar-cinnamon-pecan swirl and drizzled with a cream cheese glaze. I'm not sure whether to eat them for breakfast or dessert, so I've decided to eat them for both.


The swirl of cinnamon makes them looks fancy, but they're really quite simple to make.


Want to have a little fun? Try slicing them with unwaxed dental floss instead of a knife to help the cookies keep their shape. (You can always press to reshape them a bit once they're on the cookie sheet.)


Cookies. Breakfast. Dessert. Love. 

I'm sharing the recipe over at Imperial Sugar. Hop over there to find the full recipe.

9 Dude-Approved Father's Day Dessert Ideas

Father's Day: hammock, burger, beer, new tie. Dad deserves something sweet, too.

Here are 9 of my favorite (dude-approved) Father's Day dessert ideas/recipes:

{click the recipe titles for recipes and tutorials.} 

1. Peanut Butter Swirl Chocolate Chip Blondies. My dudes are lovers of all things peanut butter and chocolate. These are rich, creamy, substantial (read: manly), blondies sure to put a smile on dad's face. Maybe he'll share.

2. Cheeseburger Cookies. Simple mini chocolate and vanilla sugar cookies snadwiched together with fondant cheese (who doesn't love fondant cheese?) and a little frosting for the ketchup, mustard, and lettuce. Easier to make and assemble than you might think, and a super fun project for the kids.

3. Cigar Cookies. The only cigars you'll ever allow in the house. Easy to personalize with dad's initial.

4. Cupcakes-on-Tap. Yep, beer cupcakes. Beer in the cake; beer in the frosting...topped with a chocolate covered pretzel. No swirly piped frosting for these; the frosting is plopped on with an ice cream scoop. Very masculine. 

5. Fried Chicken Cookies. No chicken was harmed in the making of these cookies. Simple to make...big impact. Ask for an empty bucket at KFC. Still some of my favorite cookies I've ever made. ♥

6. Cookie Fries with Buttercream Ketchup. You know the only thing that would makes these better? Eating them alongside regular fries.

7. Bacon-Banana Pancakes with Buttery Bourbon Maple Syrup. Um, these are pretty much all of my husband's favorite breakfast items rolled into one. Wait...he rarely has bourbon for breakfast. ;) Anyhoo...planning a breakfast in bed for dad this Father's Day? Make these. (Not technically a dessert, I know, I know.)

8. Hot Dog and Beer Cookies. Yes, your dad will love and appreciate these. Also, why aren't there more beer-related goodies for Mother's Day?

9. Pecan Chewies. These mini pecan pies are a hit with every man in my life...my husband, my dad, my son, my uncle...the UPS guy. Who can blame them? A cream cheese crust with a brown sugar/vanilla/pecan filling in a mini size is pretty much irresistible.

What are you making for Father's Day dessert? 

oil-free chocolate chiffon cake

怎么可能?!
无添加奶油 &油还是一样好吃?!

This is the subtitle of a cookbook, which means, 'How could that be possible?! It still tastes as good without adding butter or oil?!'

When my baking friend showed me her oil free chocolate banana muffins made following a recipe from this cookbook, 好吃不发胖低卡甜点 (loosely translated as: delicious low-calories desserts), I got really interested.

I bookmarked a few recipes and one of the first few I tried is this Chocolate Chiffon cake. The ingredients list is typical of a basic chiffon cake recipe, the only difference is, there is no oil in the list. There are no other special ingredients other than the usual eggs, sugar, flour and liquid.

Whenever I make a chiffon cake, I would usually prepare the egg yolk batter first using a manual balloon whisk before beating the egg whites with an electric handheld mixer. The instructions for this recipe however differ from my usual method as is it necessary to use the electric mixer to beat the egg yolks. Without having to wash the whisks/beaters of the mixer, the egg whites are first beaten before preparing the yolk batter. Hence, it is important to get ready the necessary ingredients so that the yolk batter can be prepared quickly, otherwise, the beaten egg whites may probably deflate if left aside for too long.

Other than the sequence, the rest is quite straight forward. Yet, I made a hiccup while preparing the egg whites. I over beat the whites, just slightly, but it still affected the finished product! What a major no no, and really unforgivable for someone who bakes chiffon cakes so regularly. I learned not to take things too easy or for granted, even if I am very familiar with the process.

Since I over beat the egg whites, I deflated the batter while folding the whites to the yolk batter. The finished batter was still thick but it could only fill up the pan to just 3/4 full. The cake didn't turn out as tall but fortunately, the texture was not really affected. Even without the use of any oil, the cake was still moist, soft and fluffy. If someone were to give me this cake to try, I would never be able to detect that it was made without oil. The only tell tale sign is that there wasn't any oil stain on the doily paper which I used to line the cake. Another thing I noticed is, the cake was a little more difficult to unmold, or is it just me?

The book states that 1/8 of this 17cm cake has got 113 kcal compared to 180 kcal for a similar chocolate chiffon made with oil, lower calories without compromising on the taste and texture. I used valrhona cocoa powder which lends the cake a richer and intense cocoa flavour. The cocoa powder also gives the cake a deep mahogany color. The pictures I took show a lighter shade as I had to adjust the brightness and contrast as the original images were too dark. I also took the liberty to add in some rum besides the pure vanilla extract. This recipe is a keeper and it will be my go-to chocolate chiffon cake from now on.



Oil free Chocolate Chiffon Cake (无油巧克力戚风蛋糕)

Ingredients:
(makes one 17cm cake)

4 egg whites (I used eggs with 55g net weight)
45g caster sugar

4 egg yolks (I used eggs with 55g net weight)
25g caster sugar
60ml milk
1 teaspoon vanilla extract
1 tablespoon rum (optional)
55g cake flour
20g cocoa powder (I used dutch-processed valrhona cocoa powder)


Method:

• Sieve flour and cocoa powder, set aside. 
• Get ready all other ingredients.
• Preheat oven to 180 degC.
• In a clean, dry mixing bowl, beat egg whites with an electric handheld mixer on low speed until mixture becomes frothy and foamy. Add half of the sugar and turn to high speed and beat the mixture. Continue to add in the remaining sugar mixture and beat until the egg whites reaches the soft peak stage. The soft peak stage is reached when the peaks of the whites curl over and droop slightly. The egg whites should appear smooth and glossy. Set aside. (Do not over beat the whites still stiff, it is better to beat the whites still soft peaks for easy folding with the yolk batter.)
• Place egg yolks and sugar in another mixing bowl. With the electric handheld mixer (Note: it is not necessary to wash the beaters/whisks after beating the egg whites), beat the mixture on low speed until it turns pale and thick. Add in milk, vanilla extract and rum (if using), beat on low speed to combine. Sieve over the flour and cocoa powder, beat on low speed till the flour is fully incorporated. (Note: prepare all ingredients in advance to allow this step to be done fairly quickly so that the beaten egg whites will not be left aside for too long.)
• Fold the beaten egg whites into the egg yolk batter in 3 separate additions, each time folding gently with a spatula (I prefer to use a balloon whisk) until just blended.
• Pour batter into a 17cm chiffon tube pan(do not grease the pan). Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.
• Place chiffon pan in middle rack of oven. Bake at 180 degC for 30 mins. Remove from oven and invert the pan immediately, let cool completely before unmould. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and the center core. Release the cake and run the knife along the base of the pan to remove the cake.

Recipe source: adapted from 好吃不发胖低卡甜点 by 茨木くみ子