Tuesday, May 3, 2016

Chocolate Cheesecake-Filled Strawberries

Go ahead and turn on your printer. You're going to want this recipe.

Chocolate Cheesecake-Filled Strawberries | from Bake at 350 blog
Not only are these Chocolate Cheesecake-Filled Strawberries habit-forming, fantastic, stupendous...they're also something you need in your arsenal of recipes for bridal showers, brunches, dinner parties, and well, random Tuesdays.

 *this post is sponsored by Imperial Sugar
Chocolate Cheesecake-Filled Strawberries | from bakeat350.blogspot.com
There's no baking here. You'll spend about 40 minutes making the filling and prepping the strawberries. Then, they spend a little time in the fridge setting up, but your work is finished.

Chocolate Cheesecake-Filled Strawberries | from bakeat350.blogspot.com
[Note: yeah, I have about 237 pictures of these guys; they're just that pretty.]
I used a star tip for piping the cheesecake filling. The first time I made them, though, just to test the recipe, we literally spooned the cheesecake into and onto every strawberry we could get our hands on. Not fancy, but still delicious.

Chocolate Cheesecake-Filled Strawberries | from bakeat350.blogspot.com
Oh, for transporting...place two strawberries in each cavity of a cupcake carrier or a muffin tin. If you're traveling more than a few minutes, you'll want to keep them chilled.

Chocolate Cheesecake-Filled Strawberries | from bakeat350.blogspot.com
I'm sharing the recipe for these over on Imperial Sugar today.
Go ahead and print it, I promise it's going to be one of your go-to recipes.

Chocolate Cheesecake-Filled Strawberries | from bakeat350.blogspot.com

Sunday, May 1, 2016

Sweet on Trader Joe's Sunday : Macarons a la parisienne

Ooo la la! Macarons! Oui, Oui!  {insert French sayings here.}

trader joe's macarons a la parisienne review : part of a weekly review series of tj's desserts and treats
Jack and I are reviewing Trader Joe's Macarons a la parisienne this week. You'll find them in the freezer section. Each box contains 12 macarons: 6 vanilla and 6 chocolate. A box costs $4.99.

trader joe's macarons a la parisienne review : part of a weekly review series of tj's desserts and treats
I actually used these macarons a few weeks ago. Remember prom? Yes. You do. Well, of course, three days before prom, I thought, "Self, what prom needs is a platter of gold painted macarons. You have time to make them." I was wrong. I did not have time to make them. So, I bought them from Trader Joe's....the same ones we're reviewing today....and I used gold luster dust to paint on them.

gold-painted Trader Joe's macarons
Easiest dessert table idea ever.

Let's get on with the reviewing, shall we?

A mom's (my) take: OUI! Oh, these are real and they are spectacular. The thin crunchy shell, the chewy cookie, the perfect amount of filling...it's all there. The chocolate ones, while the shells aren't super chocolatey, have a fudgey, rich ganache center. The vanilla macarons taste like the best vanilla bean ice cream you've ever tasted. They thaw from the freezer in just 30 minutes. I think I'll keep a stash of these on hand at all times.
Overall rating: 5 of 5 stars

A teenager's (Jack's) take: I love these! The vanilla ones are actually my favorite--they are super flavorful and have a "cool" taste. The chocolate ones are slightly more subdued in flavor, a little chewy, and they are dark chocolate. I know I'm not that big of a fan of dark chocolate, but I can definitely put up with these. All in all, you really can't go wrong.
Overall rating: 5 out of 5 stars

trader joe's macarons a la parisienne review : part of a weekly review series of tj's desserts and treats

Trader Joe's Macarons a la parisienne: Ooo-la-la x 2!

[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

Here's what else we're (ok, I'm) loving this week: 
  • Dancing. With. The. Stars. Why have I never watched this before? Well, maybe I watched a little the first season with John O'Hurley, but...I've never cried so much watching dancing. I mean, how AMAZING is Nyle? Seriously. 
  • Since The People vs. OJ Simpson is over, I started reading one of Marcia Clark's novels, Blood Defense. It's good...and you can't help but picture Marcia as the lead character. Go, Marcia! 
  • My fashion-forward cousin, Meg, alerted me to this great blog post by StitchFix this week. Loving these outfit ideas! 
  • I'm really wanting to make these Strawberry Rhubarb Crumb Bars from A FarmGirl's Dabbles! 
*post contains affiliate links, thank you. 




Monday, April 25, 2016

Fairy Godmother Wand Cookies-on-a-Stick

Say you're planning a princess party...or a Cinderella-theme prom. You're going to need some Fairy Godmother Wand cookies.

how to make Fairy Godmother Wand Cookies-on-a-Stick
These are super simple and a great addition to a dessert table. You'll be able to whip up a batch up them faster than you can say "Bibbidi Bobbidi Boo!"

(My sister played the Fairy Godmother in a 5th grade production of Cinderella. I kept picturing her with her curls sprayed grey while I was making these. Hi Molly!)

how to make Fairy Godmother Wand Cookies-on-a-Stick
I got the idea for these from this pin. Unfortunately, when I click it, I get a spam warning and a redirect from Pinterest. The picture was enough, though. Let's make them.

For the cookies themselves, I made a a version of the KILLER mocha cut-out cookies found in my book, Decorating Cookies Party. I figure teenagers all like Frappuccinos, right? So, I make Cocoa Frappuccino cookies for the wands. They're a less-coffee version of the mocha cookies.

{If you're making these for a little girl's princess party you might want to ix-nay the ocha-may. I have no idea why I just wrote that in pig latin.}

how to make Fairy Godmother Wand Cookies-on-a-Stick
To make Fairy Godmother Wand Cookies-on-a-Stick, you'll need:
how to make Fairy Godmother Wand Cookies-on-a-Stick
Roll cookies to 3/8" thick. Place your cookies on a sheet with room for a stick, but do not insert prior to baking. 

Bake cookies, remove from the oven, then immediately insert the sticks into the center of each cookie. 

The cookie will attach around the stick as it cools. Inserting the stick prior to baking can lead to the cookie twirling on the stick as it expands and contracts. 

Leave the cookies on the cookie sheets for 8 minutes, then use a cookie spatula remove to a wire rack to cool completely. 

how to make Fairy Godmother Wand Cookies-on-a-Stick
Once the cookies are cool, thin the royal icing until a knife dragged through the middle leaves a line for about 15-20 seconds. Pour this medium consistency icing into a squeeze bottle. Fill the cookies with icing, using a toothpick to pop bubbles and coax icing into empty spaces. 

how to make Fairy Godmother Wand Cookies-on-a-Stick
I love these thin, delicate gold star edible glitter. They really ARE like fairy sprinkles. Scatter these over the wet icing. 

how to make Fairy Godmother Wand Cookies-on-a-Stick
Let the icing dry uncovered for 6-8 hours or overnight. 

Once dry, tie ribbons to each stick. Gold on the blue sticks, blue on the white. 

print recipe photo printrecipe.jpg
Cocoa Frappuccino Cut-Out Cookies
{adapted from the Mocha Cut-Outs from Decorating Cookies Party}

2 1/2 cups unbleached, all-purpose flour
1/2 cup Dutch-processed cocoa
2 teaspoon baking powder
1 cup salted butter, cut into chunks
1 cup sugar
2 teaspoons instant espresso powder
2 teaspoons vanilla extract
1 egg


Preheat oven to 350. Line cookie sheets with parchment paper.

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

In a large bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until combined and fluffy.

Stir the espresso powder and vanilla together in a small bowl or ramekin.

Beat in the egg and espresso/vanilla mixture until combined.

Add the flour/cocoa mixture in three additions, mixing on low speed just until combined. Scrape down the sides and bottoms of the bowl as needed. After the last addition, the dough will look very thick and crumbly.

Because the cocoa makes this dough soft and sticky, it is easier to work with if it has been chilled before cutting. Divide the dough in half, and form into two discs. Wrap each disc in plastic wrap and chill for 30 minutes before rolling.

Prepare a rolling surface by mixing cocoa and flour together. Roll out one disc of dough to 1/4" - 3/8"  (3/8" for cookies on sticks) thick. Cut out as many shapes as possible from each roll, and place them onto the prepared cookie sheet. 

[note] If the dough is crumbly, or you see bits of unincorporated flour, simply knead it together until it is cohesive and of uniform consistency.

Place the cookie-filled sheet in the freezer for 5-10 minutes prior to baking to prevent spreading. Meanwhile, knead the scraps and remaining dough together and continue the rolling, cutting, and freezing process.

After freezing, immediately place the cookies into the oven and bake for 9-12 minutes for 3.5-4 inch cookies, until they appear done in the center. The baked cookies will not change much in color.

Remove the cookies from the oven and let them cool on the cookie sheets for 2 minutes. (Eight minutes if making cookies on a stick.) Use a cookie spatula to transfer the cookies to a wire cooling rack to cool completely. 


Bibbidi Bobbidi Boo! Fairy Godmother Cookie Wands! 


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