Sweet on Trader Joe's Saturday: Fleur de Sel Caramel Sauce

This Saturday, we bring you a review of Trader Joe's Fleur de Sel Caramel Sauce. It's hot outside and we're in full-on ice cream mode around here. Sauce is a bonus.

A 10-ounce jar of caramel sauce cost $3.49.



A mom's (my) take: My first thought on this caramel sauce was...wow, it's beautiful! Thick, shiny, luscious...it looks like an expensive or homemade sauce. Taste-wise, the caramel flavor is very deep and not overly sweet. Yes, there is a little taste of the fleur de sel in here, but not a big punch of it. I definitely appreciate the fact that it's made with sugar, cream, and butter...and NOT with added "caramel coloring." (What is that anyway?) Real ingredients...another reason I love TJ's! On ice cream, the texture remains soft and thick while adding just the right flavor and richness of caramel. Try it on vanilla frozen custard!
Rating straight out of the jar: 4 of 5 stars
Rating on ice cream: 4.5 of 5 stars

A teenager's (Jack's) take: My favorite thing about this sauce is not necessarily the flavor, but the viscosity. I love how it is not runny or too free-flowing, but at the same time doesn't get too hard when put on ice cream. The taste is a wonderful, classic caramel flavor. However, it didn't have any extra "wow factor" or feature that would make me buy it as opposed to another caramel sauce. Trust me though, it is definitely good.
Rating straight out of the jar: 4 out of 5 stars
Rating on ice cream: 4.5 out of 5 stars

Sweet on Trader Joe's Fleur de Sel Caramel Sauce: We agree on this one! Have it for your next ice cream sundae party! 

[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! 

Other things we're loving this week: 

• ginger ale bundt cake
• birthday sugar cookie cake (from TidyMom)
• homemade Freddy's burgers (from The Pioneer Woman)

Ginger Ale Bundt Cake

Ginger ale always reminds me of my mom. I don't remember ever having ginger ale in the house, but if we were on an airplane, Mom was ordering a ginger ale.


I know she would have liked this cake, too. The cake has a subtle ginger flavor and the texture is perfection...moist and light with a crispy exterior. I mean, is there anything worse than a heavy and dense Bundt cake? Ok...there are a lot of things worse than that, but Bundt cake-wise, heavy and dense is not my favorite.


The ginger flavor is punched up just a bit with the addition of crystallized ginger....I LOVE this stuff! So good! Trader Joe's carries it pre-packaged and my regular grocery store has it in the bulk section.


Oh! And there's a glaze! A vanilla-ginger ale glaze. So sweet, so shiny, so glaze-y.


I'm sharing the recipe over on Imperial Sugar's site today. 
I'm also trying to refrain from eating the rest of what is sitting in my kitchen right now. Family of 3, 1 Bundt cake, me left alone in the house all day...my poor waistline.

Sweet on Trader Joe's Saturday: Dark Chocolate Covered Honey Grahams with Sea Salt

Greetings, Trader Joe's fans!


I scoured the store for something new to review this week and found these Dark Chocolate Covered Honey Grahams with Sea Salt. I'm not sure if they're actually new, or if I've just never noticed them before. I found them right next to the regular graham crackers.

A 8-ounce tub of these babies will set you back $3.99. These are mini graham squares...you can have three of them for 150 calories...or if your brain works like mine does, 6 for 300. ;)


A mom's (my) take: OH. BABY. Remember in our last review when I said the coconut cookies were probably in my top 5 of all TJ's desserts? These just edged them out. Everything about these is perfect. The chocolate to graham ratio is spot-on...a nice thick layer of chocolate coats the top of these cookies, making the graham and chocolate amounts even. Without the sea salt, these would be good, WITH the sea salt, they're sublime. More salt and it would have been too much, less and it wouldn't have been enough. In the immortal words of Goldilocks, these are "just right." The size is also just right for when you need a little somethin' to get you through until dinner (or the next five minutes). Yeah. Add these to your list.
Overall rating: 5 of 5 stars 

A teenager's (Jack's) take: The first taste that hits my mouth is the darkness of the chocolate. Now, I'm not a huge fan of dark chocolate, but no matter. It is soon to be eclipsed by the pure chocolate-ness of the outside, as well as many other flavors. The second flavor is that of the honey grahams. They provide a nice contrast to the chocolate. Then the sea salt hits like a punch in the face. Seriously, it's powerful. This interesting combination of flavors makes a delightful treat... or meal.
Overall rating: 5 out of 5 stars

Trader Joe's Dark Chocolate Covered Honey Grahams with Sea Salt: You need them. Maybe today. 

[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! 

Other things we're loving this week: 

• Nutella Chocolate Chip Cookies (make them!)
• Caramelized Peach and Lavender Scones (from How Sweet It Is)
• Funfetti Gooey Butter Shortbread Bars (from The Little Kitchen)
• Inside Out!!! Have you seen it?

Nutella lovers, this one's for you. Nutella Chocolate Chip Cookies

Nutella is my spirit animal. 

Hey, who says it has to be an ACTUAL animal? 

My nephew is visiting, and he also happens to be a big fan of Nutella. As in, when I asked my sister what he likes to eat before his visit, she said, "just have some Nutella on hand." AS IF I didn't already have that covered. 

Anyhoo, Mac and I had the day to ourselves today until Jack got home at 2. I had a long list of things we could do. We ate waffles for breakfast, went to the library, the mall, the LEGO store, the candy store, Jack's school, and Chick-Fil-A. We were home before noon. 

{I'd forgotten that 8-year-old boys are not for doing things leisurely.}

What to do? Make cookies, of course! Nutella cookies! 

These cookies. Oh MY goodness. Nutella flavor shines through and through, with mini chocolate chips and cocoa powder boosting the chocolate flavor. They're slightly crumbly, but not crunchy. 

{hello, my love.}

Mr. E just suggested that they would be perfect for ice cream cookie sandwiches. I concur. (Although, we did have a little disagreement about the ice cream flavor. Me: coffee. Him: french vanilla.) 

Let me tell you what else you NEED to do with these cookies...

Oh yeah. You have to sandwich some with Nutella. Because, hellooooo, Nutella. 

For measuring the shortening and Nutella, I LOVE this type of measuring cup. This one is from Pampered Chef, but you can find them at Sur la Table, Amazon, etc. They're great! 

Nutella lovers, this one's for you. 

Nutella Chocolate Chip Cookies

{makes about 32 cookies}

2 & 1/2 cups unbleached, all-purpose flour

1/2 cup cocoa powder (not Dutch-process)

1 teaspoon baking soda

1/4 teaspoon kosher salt

1/2 cup unsalted butter, cut into cubes

1/2 cup shortening

1 cup Nutella

1 & 1/4 cup packed light brown sugar

2 eggs

1 teaspoon vanilla

1 & 1/4 cups mini chocolate chips

Preheat oven to 350. Line cookie sheets with parchment.

Whisk the flour, cocoa powder, baking soda, and salt together. Set aside. 

In a bowl of an electric mixer, cream together the butter, shortening, Nutella, and light brown until completely combined and lighter in color. Beat in the eggs and vanilla. Scrape down the sides and bottom of the bowl as needed. 

On low speed, mix in the flour mixture in 3 additions until just combined. Stir in the mini chocolate chips. 

Use a 2-tablespoon cookie scoop to dollop the dough onto the prepared sheets. Bake the cookies for 15 minutes. Remove to wire racks to cool completely. 

If you love Nutella like Mac and I do, be sure to check out the recipe for Chocolate Hazelnut Cut-Out Cookies in Decorating Cookies. Then your decorated cookies will be filled with Nutella goodness, too! 

Please pass the Nutella.

Chocolate and Chestnuts Cake

This is a fuss free birthday cake I baked for my teenage child. He didn't want to celebrate the occasion at all, but I thought we should all deserve a homemade treat on this special day.

Over the years, I have learned that a birthday cake for any of my family members would always be a chocolate cake. I don't even have to ask. A chocolate cake, in any form, would be well received.

I didn't decorate the cake as my teenager wouldn't care too much. I didn't have to, as the finished cake was sophisticated enough on its own...both in terms of taste and presentation (just my personal opinion). The cake was made with good quality valrhona dark chocolate with 71% cocoa content. It lent the cake a rich and intense bittersweet chocolaty flavour that suit our palates. The top of the cake was brushed with liquor, the recipe recommends brandy, but I experimented with kahlua. The taste was rather mild and no one could detect its presence. I will try with rum when I make this same cake for my baking friend, hope the liquor flavour would be more prominent. The dark and poke marked surface may not look visually appealing to most people, but somehow, I have a weak spot for rustic, crackly looking simple cakes. The photo of the cake caught my eye when I was flipping through the cookbook. I bookmarked the recipe right away, although I must confess my cake was a far cry from the one illustrated in the cookbook.

Another interesting ingredient that makes this cake special is the addition of whole chestnuts. I like the chocolate and chestnut combo since I love roasted chestnuts, especially those freshly roasted chestnuts from mobile roadside stalls(which sadly, can hardly be seen nowadays). My younger child who doesn't fancy chestnuts told me it is better to leave them out ^^! Nevertheless, the dense but velvety texture of the cake made everyone craves for a second, bigger slice. My sensible kids practised 'portion control' though...making sure there was enough leftovers for their breakfast the next day ;)




Chocolate and Chestnuts Cake

Ingredients:
(makes one 18cm cake)

75g dark chocolate
80g unsalted butter
40g cocoa powder
20g cake flour
3 egg whites
40g caster sugar
3 egg yolks
30g caster sugar
35g milk
1 teaspoon vanilla extract
100g ready to eat chestnuts, cut into halves

1 tablespoon brandy, for brushing

Method:

• Line base and side of 18cm pan(with removable base) with parchment paper.
• Melt dark chocolate and butter in a bowl over a pan of simmering water (make sure the bowl is able to sit above the water and it should cover the pot so that steam will not get inside the bowl). Remove from heat. Let cool.
• Sieve cocoa powder and cake flour, set aside.
• 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 the melted chocolate and butter mixture, milk and vanilla extract, beat on low speed to combine. Sieve over the flour and cocoa powder, mix with a manual balloon whisk until fully incorporated. The batter will be very thick.
• 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.
• Add in the chestnuts, fold to combine.
• Pour batter into prepared pan. Bake in preheated oven at 160degC for 45~50 mins or until a skewer inserted into the centre comes out with a few moist crumb. Do not over bake.
• Remove cake from oven, brush top with brandy. Unmould, remove the parchment paper and let cool, right side up (do not invert) on wire rack. The cake tastes best when left over night at room temperature. If stored in fridge, bring the cake to room temperature before serving.

Recipe source: adapted from 自然味の手作甜食, by 青山有纪

Sweet on Trader Joe's Saturday: 4th of July rewind

Happy 4th of July! (And to all of you not in the United States, Happy Saturday!)

We're taking this week off and spending time with family this holiday weekend. Here's a blog rewind of one of our favorite Trader Joe's products...

---

Our Trader Joe's dessert review this week starts in the freezer section...with the Hold the Cone! Mini Ice Cream Cones (chocolate variety).

Trader Joe's describes these as "filled with rich chocolate ice cream and chocolate flavored coating."


Each package contains 8 mini ice cream cones and sells for $2.99.


My take: I was prepared to not like these. Frozen "treats" (with the exception of Blue Bell ice cream sandwiches) usually underwhelm me.  The mini cones?  Oh my goodness.  I loved them.  The chocolate ice cream is creamy and soft, and each cone is filled with just a bit of chocolate at the bottom...a happy little bonus.  This box was in our house for about 18 hours before we'd eaten them all.  Plus: "Hold the Cone!"  Bonus point for the cute name!
Overall rating: 5 of 5 stars

Kiddo's take: This is just like Dairy Queen, except smaller! The delicious chocolate shell yields easily, revealing a decadent chocolate ice cream. The waffle cone complements the ice cream well, adding a crunchy element to the mix.
Overall rating: 5 out of 5 stars

Trader Joe's Hold the Cone Mini Ice Cream Cones: stock your freezer!!!

[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! 

Star-Spangled 4th of July Milk Chocolate Chip Cookies

Guys, let me introduce you to my helper in the kitchen today. 
This is my friend, Cecilia...

...she's 7. Cecilia was SUCH a big help making these cookies. She also helped me taste-test, which is really the most important part of making cookies.


Not only was Cecilia a help in the kitchen, she also kept me entertained. Such as, when Mr. E came home from work and rang the doorbell instead of using his key...Cecilia said, "Oh NO! Is that your husband???" Haha! I think she was afraid he would eat all of our cookies.

Now, I've never been a fan of the milk chocolate chip. Hershey's Kisses, I love. Milk chocolate chips...not a fan.

Until, I tried these...

...Guittard Milk Chocolate Chips. I can (and do) eat them straight from the bag.

I always associate milk chocolate with the younger crowd, so since Cecilia was helping me, and our 8-year-old nephew is coming for a visit for the 4th, I thought milk chocolate was the way to go here.


These cookies are soft and cakey. If you want a chewier or crispier cookie, feel free to substitute your favorite cookie recipe and swap out the chips and add sprinkles.



4th of July Soft Milk Chocolate Chip Cookies
{makes about 2 dozen}

2 & 1/4 cups unbleached, all purpose flour
2 teaspoons cornstarch
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup salted butter, cut into chunks
1 cup light brown sugar
1/3 cup granulated sugar
2 eggs
1 TBSP vanilla
1 TBSP white vinegar
2 teaspoons light corn syrup
1 bag milk chocolate chips
1/4 cup sprinkles, plus more for the tops

Preheat oven to 350. Line cookie sheets with parchment.

Whisk together the flour, cornstarch, salt, baking powder, and baking soda. Set aside.

In the bowl of an electric mixer, cream together the butter with the sugars. Once combined, light and fluffy, beat in the eggs, vanilla, vinegar, and corn syrup. Beat until thoroughly mixed, scraping down the sides and bottom of the bowl as needed.

On low speed, mix in the flour mixture in three additions. Stir in the chocolate chips and 1/4 cup sprinkles. Refrigerate for 20 minutes.

Use a 2-tablespoon cookie scoop to dollop the dough onto the prepared cookie sheets (refrigerate remaining dough between batches). Add more sprinkles onto the tops of each cookie.

Bake for 12 minutes. The center of the cookies may appear just slightly underdone, but will firm up. Leave on the cookie sheets for 1-2 minutes, then transfer to a wire rack to cool completely.

Miss Cecilia took a lot of time with her masterpiece cookie, getting the sprinkles just so.

I think we may have a food photographer on our hands as she had many suggestions on the different angles we could use in photographing her cookie...



You can expect the cookies to spread and puff up in the oven.


Between her expert sprinkle placement and her eye for photography, I may have to put Cecilia on the payroll! ;)