The sun is shining, the birds are chirping and I feel like winter was so long and tortuous, yet how is it already springtime??  It’s amazing how time flies!  This March has been crazy busy for me with lots of travel, studying and trying to keep myself balanced and it makes me so excited to think that lake weekends are not too far off.  The nicer weather and finally being able to be outside has be craving light recipes that won’t weigh me down.  These Lemon Rosemary Cookies are not only delicious, light and fluffy, but they have only 60 calories per cookie!!!!

Lemon Rosemary Cookies {satisfymysweettooth.com}

Thanks to the incorporation of vanilla extract along with the fresh lemon juice, these Lemon Rosemary Cookies are too tart and the rosemary adds just a hint of herby-ness which makes them extra special and unique.

Lemon Rosemary Cookies {satisfymysweettooth.com}

The cookies melt in your mouth because of the cornstarch that is incorporated into the dry ingredients and that also helps them stay soft for several days.  I flattened the cookie dough by using the bottom of a small glass dipped in sugar and I just love the shimmer that the sugar gives to the cookies.

Lemon Rosemary Cookies {satisfymysweettooth.com}

These Lemon Rosemary Cookies are the perfect addition to any bridal or baby shower, Easter brunch or barbecue that you go to this spring.

Lemon Rosemary Cookies

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 28 cookies

1 cookies

60 calories

2g; carbs 11g

These slightly tart and herby cookies are light as air and as soft as clouds and the perfect cookie to celebrate springtime

Ingredients

  • 2 Tbsp unsalted butter, at room temperature
  • 2 Tbsp canola oil
  • 1/2 cup sugar (+1/4 cup for coating cookies)
  • 1 large egg white
  • 1 tsp vanilla extract
  • 3 Tbsp fresh lemon juice
  • 1/2 tsp chopped fresh rosemary
  • 1 1/4 cup all-purpose flour
  • 1/3 cup cornstarch
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper (or spray lightly with nonstick cooking spray).
  2. In a large bowl, using an electric mixer, cream together butter, oil and sugar until light and fluffy.
  3. Add egg white, vanilla, lemon juice and rosemary and mix.
  4. Add remaining ingredients and mix until well combined.
  5. Place remaining 1/4 cup sugar into a small, shallow bowl.
  6. Scoop heaping teaspoons of dough and form into balls. Place balls onto cookie sheet.
  7. Dip the bottom of a small glass into the cookie dough to make it sticky, then dip the glass into the sugar and flatten one of the cookies. Repeat with remaining cookies, dipping the glass into the sugar for each cookie.
  8. Bake 8-10 minutes or until centers feel set.
  9. Cool completely.
  10. Recipe adapted from Eating Well

Lemon Rosemary Cookies {satisfymysweettooth.com}

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Well it is now safe to say that anytime I need a chocolate cake for any occasion at all, I have officially found the BEST chocolate sheet cake with the BEST fudgey frosting that I have ever ever tasted!  That is a huge statement to make because I have tasted my fair share of chocolate cakes and frostings.

The Best Chocolate Sheet Cake {satisfymysweettooth.com}

The frosting that tops the BEST chocolate sheet cake reminds me of my mom’s brownie frosting that I would lick off the sides of the pan after the brownies were gone because it is that good.  And just for a little extra pizzazz and appeal, there is peanut butter sandwiched between the BEST chocolate sheet cake and that frosting.

The Best Chocolate Sheet Cake {satisfymysweettooth.com}

Yep, while the cake was still warm, I spread a big glob of unadulterated peanut butter over the top.  The slight saltiness from the pure peanut butter paired with the sweet, thick chocolate frosting has had me literally salivating just writing about the absolutely perfect combination.

The Best Chocolate Sheet Cake {satisfymysweettooth.com}

I love having classic go-to recipes in my back pocket for occasions when you realize that you want to make something but you don’t feel like scouring cookbooks or the internet for a recipe.  The BEST chocolate sheet cake itself is so ultra moist and dense, almost like a brownie.  I would love it with walnuts mixed into the batter too because I love that crunch that nuts give a cake.

The Best Chocolate Sheet Cake {satisfymysweettooth.com}

Trust me on this one, next time you are making a cake for a special occasion, make the BEST chocolate sheet cake and you will have people asking you to make this cake again and again.

The Best Chocolate Sheet Cake

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 9X13" cake (about 24 servings)

The moistest chocolate cake topped with slightly salty peanut butter and rich, fudge frosting becomes the all-time best chocolate sheet cake

Ingredients

    For the cake
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 tsp baking soda
  • 1 cup unsalted butter
  • 1/4 cup cocoa powder
  • 1 cup water
  • 1/2 cup buttermilk
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups creamy peanut butter
  • For the frosting
  • 1/2 cup unsalted butter
  • 1/4 cup cocoa powder
  • 1/3 cup buttermilk
  • 1 tsp vanilla
  • 16 ounces powdered sugar
  • sprinkles (optional)

Instructions

    For the cake
  1. Preheat oven to 350 degrees. Spray a 9X13" pan with nonstick cooking spray.
  2. Place flour, sugar and baking soda in to a large bowl and set aside.
  3. In a small saucepan, combine butter, cocoa powder, water and buttermilk and whisk over medium-low heat until the butter is melted.
  4. Crack the eggs into a separate small bowl. Use a ladle to pour a small amount (about 2/3 cup) of the heated butter mixture into the eggs while whisking constantly (this is called tempering the eggs and will gently warm them up so that they don't scramble when added to the hot mixture).
  5. Pour the egg mixture into the saucepan with the butter mixture while whisking constantly. Increase the heat to medium and whisk until the mixture boils.
  6. Pour the butter mixture into the bowl with the dry ingredients, add vanilla and use the whisk and a spatula to mix until the ingredients are well combined.
  7. Pour the batter into the prepared pan and spread evenly.
  8. Bake 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
  9. Cool cake for 10 minutes. Place peanut butter into a bowl and microwave until more easily spreadable, about 20 seconds.
  10. Pour the peanut butter onto the slightly cooled cake and gently use an offset spatula to spread it evenly. Cool completely.
  11. For the frosting
  12. Place powdered sugar into a clean, medium bowl.
  13. Place butter, cocoa powder and buttermilk into a small saucepan and heat over medium heat until the mixture comes to a boil, whisking constantly. Add vanilla then pour the mixture over the powdered sugar and stir until smooth (work quickly as the frosting sets rather fast). Immediately pour over the cooled cake and use a spatula to spread it evenly.
  14. Top immediately with sprinkles if using.
  15. Recipe adapted from Southern Living

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Valentine’s Day has always been one of my favorite days mostly because of how girlie it is.  Pink, red, hearts, glitter, flowers:  it all adds up to a happy girl.  I saw the idea for this bark from Heather at Sprinkle Bakes back during the holiday season and I couldn’t wait to adapt the recipe to make this Sugar Cookie Crunch Bark for Valentine’s Day.

Sugar Cookie Crunch Bark Hearts {satisfymysweettooth.com}

I think this Sugar Cookie Crunch Bark would be so adorable wrapped up in a pretty cellophane bag tied with a ribbon.  I used a heart-shaped soft plastic ice cube tray that I have had in my collection just waiting to do something with it and it worked pretty well, but I think these treats would be just as cute without the heart shape, made in a mini muffin pan with festive paper liners.

Sugar Cookie Crunch Bark Hearts {satisfymysweettooth.com}

The Sugar Cookie Crunch Bark begins with candy melts.  I used Sugar Cookie-flavored Wilton Candy Melts that I colored light pink as the base for the bark, but if you have trouble finding that flavor, use vanilla and add some of your own sprinkles.  The sugar cookie base could not be a easier to make and it’s nice to finish making a cookie dough and not even have to shape it into cookies!  You simply pour the dough out onto a silicone or parchment lined baking sheet, spread it out into an even layer and bake until the crumbles are lightly browned.  Next I melted the candy melts and filled each cavity of my heart-shaped tray 1/3 full and you would do the same with the paper liners of a mini muffin tin.  Lastly, top the still liquid melts with the cooled cookie crumbs and let them set.  Sugar Cookie Crunch Bark Hearts are fun to make and so delicious and cute.  Perfect for Valentine’s Day or any other special occasion.

Sugar Cookie Crunch Bark Hearts {satisfymysweettooth.com}

Sugar Cookie Crunch Bark

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Yield: ~30-40 hearts

Perfectly sweet and slightly salty cookie crumbles top colored candy melts to make this fun and festive bark

Ingredients

  • 1/2 cup sugar
  • 2 Tbsp brown sugar
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 Tbsp sprinkles
  • 1/4 cup grapeseed oil (you could also use canola oil)
  • 2 tsp almond extract
  • 1 (10 ounce) package Wilton Sugar Cookie (or vanilla) Candy Melts
  • pink food coloring

Instructions

  1. Preheat oven to 300 degrees.
  2. In a medium bowl, combine all ingredients except candy melts and food coloring for the cookie dough. Use an electric mixer or a spatula to mix until well combined.
  3. Line a baking sheet with a silicone liner or parchment paper.
  4. Spread the cookie dough evenly over the lined baking sheet. You want pea-sized clumps.
  5. Bake until lightly browned, about 25 minutes.
  6. Cool completely.
  7. Place the candy melts into a microwave-safe bowl and microwave in 1 minute increments until melted and smooth. Add a couple of drops of food coloring and mix to blend.
  8. Use a small spoon to fill the cavities of a silicone or soft plastic heart-shaped ice cube tray (or a mini muffin tin lined with paper liners) 1/3 full. Use the spoon to spread the melts up the sides of the cavities. While melts are still liquidy, sprinkle the cooled cookie crumble into the pan over the melts. Gently press down so that the cookie gets well incorporated into the melts.
  9. Cool completely before removing from the pan.
  10. Recipe adapted from sprinklebakes.com

Bonus:  I had a bit of cookie crumble left over and it is THE MOST fabulous ice cream topping that every existed.  Worth making a double batch??

Sugar Cookie Crunch Bark Hearts {satisfymysweettooth.com}

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One week from today is Valentine’s Day!  If you are looking for some inspiration for valentines to make yourself or with kids, I’ve got five ideas for homemade valentines that are simple, yet so creative and adorable!

 

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Valentine’s Day means chocolate in one form or another and I love the idea of giving your loved one homemade chocolate candy to remind them how special you think they are.

Homemade Crunchy Peanut Butter Cups {satisfymysweettooth.com}

I have met very few people who don’t go crazy for the combination of chocolate and peanut butter and so these Homemade Crunchy Peanut Butter Cups are the perfect sweet treat to present to your valentine or just a friend next week.

Homemade Crunchy Peanut Butter Cups {satisfymysweettooth.com}

Homemade Crunchy Peanut Butter Cups are simple to make and the sweet milk chocolate with the slightly salty peanut butter and the crunch from the puffed rice cereal is truly a combination made in heaven.  If you prefer semi-sweet or dark chocolate, you can modify the recipe to your liking by substituting your favorite chocolate for the milk, which happens to be my favorite.  I combined brown sugar with the peanut butter for the filling for these cups and only needed 1/4 cup for the entire recipe which makes me feel good.

Homemade Crunchy Peanut Butter Cups {satisfymysweettooth.com}

Make your Homemade Crunchy Peanut Butter Cups in festively decorated mini muffin liners and place them into heart-shaped boxes and you’ve got a homemade boxes of chocolates to give to some very lucky people.

Homemade Crunchy Peanut Butter Cups {satisfymysweettooth.com}

Homemade Crunchy Peanut Butter Cups

Prep Time: 30 minutes

Total Time: 2 hours, 30 minutes

Yield: ~30 peanut butter cups

Sweet, creamy milk chocolate wrapped around a crispy peanut butter filling is the perfect treat for your valentine

Ingredients

  • 1 cup puffed rice cereal
  • 1 cup creamy peanut butter
  • 1/4 cup brown sugar
  • 3 cups milk chocolate chips

Instructions

  1. In a food processor, blend the cereal until fine, but not powdery. (If you do not have a food processor, you could simply place the cereal into a bag and crush it lightly with a rolling pin.) Pour the crushed cereal into a medium bowl.
  2. Place the peanut butter and brown sugar into the food processor and process until smooth. Add the peanut butter mixture to the bowl with the cereal and use a spatula to mix to combine.
  3. Place this mixture into the freezer for 1 hour. (This will make the peanut butter mixture easer to work with.)
  4. Line a mini muffin pan with ~30 paper liners.
  5. Place the chocolate chips into a microwave-safe bowl, and microwave in 1-minute increments until chips are melted, stirring between increments.
  6. Use a teaspoon to fill the paper liners ~1/3 full of the melted chocolate. Remove the peanut butter mixture from the freezer and use a spoon to scoop out about 1 tsp-sized balls of the mixture, gently flatten the balls and place them on top of the layer of chocolate you have already placed in the muffin liners.
  7. Finally top peanut butter balls with remaining melted chocolate to cover and fill the liners. You don't want the liners filled to the brim, but leave about 1/16 of an inch of room on top.
  8. Place the muffin pan into the refrigerator until the chocolate has hardened, about 1 hour.

Homemade Crunchy Peanut Butter Cups {satisfymysweettooth.com}

Interested in other homemade candy ideas?  I’ve got some other great recipes for you below:

Homemade Kit Kat Bars are super simple to make and accurately re-create that favorite candy bar that you love.

Sweet, salty, crunchy and creamy all at the same time, Pretzel Toffee Fudge is easy to make but completely irresistible.

Everybody loves homemade caramels and with my step-by-step photo tutorial, you’ll be able to whip up a batch of Vanilla Bean Sea Salt Caramels with no problem.

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