Some kitchen gadgets are so inventive yet so simple that it makes you wonder how you didn’t think of the invention it yourself!  For example, purchased these rolling pin rings because I wanted consistent thickness when I roll out cookie dough or pie crust.  These rings made for easy technique when making the Layered Mint Chocolate Cookies that I am sharing with you today.

The idea behind these rolling pin rings is simple:  you place different sized rubber bands on the two ends of your rolling pin so that as you roll the dough flat between the rings until the rubber bands both touch your work surface, you are creating a perfectly even thickness of dough.  This is such a simple material and concept, but really a pure stroke of genius and a huge help in the kitchen.

Layered Mint Chocolate Cookies {Satisfy My Sweet Tooth}

Once I had the dough for these Layered Mint Chocolate Cookies divided into 3 parts, I just slid the 1/8″ rings onto the ends of my rolling pin and in no time, I had 3 perfectly even layers laid on top of each other and ready to cut into cookies.

Layered Mint Chocolate Cookies {Satisfy My Sweet Tooth}

I absolutely love how pretty and delicate these cookies look, not to mention how good they taste.  You know those people who describe things as “too sweet”?  Yeah, I don’t understand what the meaning of this phrase is either, but these cookies are perfect for those people.  These Layered Chocolate Mint Cookies are simple butter cookies sandwiched between layers of subtle mint and chocolate layers.  They are so cute that you could place them into a plain cellophane bag, tie it with a ribbon and give them as a gift.

Layered Mint Chocolate Cookies {Satisfy My Sweet Tooth}

Layered Mint Chocolate Cookies

Prep Time: 40 minutes

Cook Time: 10 minutes

Total Time: 50 minutes

Yield: ~2 dozen cookies

A simple butter cookie sandwiched between mint and chocolate layers

Ingredients

  • 1/2 cup (8 tbsp) unsalted butter, room temperature
  • 1/2 cup sugar
  • 1 egg
  • 1 1/2 cup flour
  • 1/4 tsp baking powder
  • pinch of salt
  • 2 Tbsp cocoa powder
  • 1 tsp peppermint extract
  • green food coloring

Instructions

  1. In a large bowl, beat butter and sugar together with a mixer for 2 minutes to combine.
  2. Mix in egg.
  3. Add flour, baking powder and salt and mix well.
  4. Divide dough into 3 equal parts. Wrap one part in plastic wrap and refrigerate.
  5. For the second part of the dough, mix in the cocoa powder using a mixer. Pat together, wrap in plastic wrap and refrigerate.
  6. For the third part of the dough, mix in peppermint extract and a couple of drops of green food coloring and mix with mixer. Pat together, wrap in plastic wrap and refrigerate.
  7. Allow dough to refrigerate for 15 minutes.
  8. Preheat oven to 375 degrees.
  9. Remove chocolate dough portion from refrigerator, lightly sprinkle work surface with flour and roll out to 1/8" thick. Place rolled out dough onto a cookie sheet, cover with plastic wrap and return to the refrigerator.
  10. Repeat the rolling out with the plain dough. Place on top of the chocolate dough, cover with plastic wrap and return to the refrigerator.
  11. Repeat with green peppermint dough. Place on top of other two layers of dough. Place stack of dough onto a lightly floured work surface.
  12. Cut dough into 1/2" wide pieces and place pieces onto a cookie sheet.
  13. Bake 10-12 minutes or until lightly browned.
  14. Recipe adapted from Cooking Club of America

Layered Mint Chocolate Cookies {Satisfy My Sweet Tooth}

Because I think these rolling pin rings are so helpful, I want to make your life a bit easier too!  I am giving away a set of these rings to one lucky reader!  Please log onto the widget below using Facebook or your email address and enter for a few chances to win!  Good luck!
a Rafflecopter giveaway

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Isn’t it funny how we only eat certain foods once a year?  Often times they are some of our favorite things, but we save them for special occasions or associate them with certain traditions and so we only eat them once a year.  That’s how it goes for me with German chocolate cake.  My mom made me the same German chocolate cake every single year for my birthday and now my husband has carried on the tradition.  As much as I adore the cake, I NEVER make it any other time of year!  When I saw a recipe for a chocolate coconut cake, I couldn’t wait to turn the recipe into these Chocolate Coconut Cupcakes!

Chocolate Coconut Cupcakes {Satisfy My Sweet Tooth}

The flavors of these Chocolate Coconut Cupcakes will remind you of German chocolate cake but the frosting is thick and chocolatey rather than the caramel flavor of traditional German chocolate frosting.

Chocolate Coconut Cupcakes {Satisfy My Sweet Tooth}

Even though this recipe uses traditional cocoa powder, the cupcakes themselves are super dark brown, almost black which usually happens when you use Dutch-processed cocoa powder.  I left a few of the cupcakes unfrosted and just the cake alone is one of the moistest, most flavorful chocolate cakes I have tasted.  A common technique for getting that rich chocolate flavor is to add coffee to your chocolate baked goods and these recipe gives you a double dose of that technique with coffee added to the cake and the frosting.   You may detect a slight coffee undertone, but mostly, as I mentioned, the coffee just enhances the flavor of the cocoa.

Chocolate Coconut Cupcakes {Satisfy My Sweet Tooth}

If you are a fan of coffee-infused desserts, I have a few other recipes in my repertoire that will be worth your time to check out!

Coffee-Spiked Chocolate Caramel Bars

Coffee-Spiked Chocolate Caramel Bars {Satisfy My Sweet Tooth}

Vanilla Latte Cookies

Vanilla Latte Cookies {Satisfy My Sweet Tooth}

Chocolate Coconut Cupcake Recipe

Prep Time: 20 minutes

Cook Time: 18 minutes

Total Time: 38 minutes

Yield: 20 cupcakes

Ultra-moist chocolate cupcakes topped with thick chocolate coconut frosting

Ingredients

    For the cupcakes:!
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 cups flour
  • 1 1/2 cups sugar
  • 1 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 3/4 tsp coarse salt
  • 2 eggs
  • 3/4 cup low-fat buttermilk
  • 3/4 cup warm brewed coffee
  • 3 Tbsp canola oil
  • 1 tsp vanilla
  • For the frosting:!
  • 8 Tbsp unsalted butter, melted
  • 2 cups powdered sugar
  • 6 Tbsp unsweetened cocoa powder
  • 3 cups shredded coconut
  • 2/3 cup warm brewed coffee
  • 1 tsp vanilla

Instructions

    For the cupcakes:!
  1. Preheat oven to 350 degrees. Line 2 muffin pans with paper liners.
  2. Combine cocoa powder, flour, sugar, baking powder, baking soda and salt in a large bowl and whisk together.
  3. Add eggs, buttermilk, coffee, oil and vanilla and mix thoroughly to combine.
  4. Fill each cavity of the muffin pans 2/3 full of batter.
  5. Bake ~18 minutes or until toothpick inserted into center of cupcakes comes out clean.
  6. Cool completely before frosting.
  7. For the frosting:!
  8. Combine powdered sugar, cocoa and coconut in a medium bowl.
  9. Pour melted butter, coffee and vanilla over the sugar mixture and stir to combine.
  10. Divide frosting among cupcakes and spread evenly over top of each cupcake.
  11. Recipe adapted from Martha Stewart Living

Chocolate Coconut Cupcakes {Satisfy My Sweet Tooth}

What is a recipe that you love but only eat once a year?

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Nothing is more comforting to me that a warm latte or cup of hot chocolate.  I especially love when I have something tasty to dip into my warm beverage such as these Almond Coconut Chocolate Chip Biscotti.  Some biscotti is so hard that dipping is absolutely necessary to soften the cookie before you eat it.  This Almond Coconut Chocolate Chip Biscotti on the other hand is still crunchy, but it is not so crispy that you risk a visit to the dentist if you don’t dip it into something before you eat it.

Almond Coconut Chocolate Chip Biscotti {Satisfy My Sweet Tooth}

The toasted almonds provide a perfectly nutty aftertaste and the coconut and chocolate chips are just sweet enough to keep you wanting another piece of biscotti.  I love to dip my biscotti in melted chocolate one side because if you have learned anything about me it is that I am a super chocoholic, so more is always better in the chocolate department for me, but you could certainly skip this step if you prefer.

Almond Coconut Chocolate Chip Biscotti {Satisfy My Sweet Tooth}

Almond Coconut Chocolate Chip Biscotti

Prep Time: 40 minutes

Cook Time: 48 minutes

Yield: ~30 biscotti

Almond, coconut and chocolate chips packed into a firm cookie that is perfect for enjoying with a cup of coffee or tea

Ingredients

  • 2 1/4 cups flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp salt
  • 1/2 cup (8 Tbsp) unsalted butter at room temperature
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup sweetened shredded coconut
  • 1 cup chopped toasted almonds
  • 1 cup semisweet mini chocolate chips
  • 1 cup semi-sweet chocolate chips

Instructions

  1. In a medium bowl, combine the flour, baking powder and salt, set aside.
  2. In a large bowl, using an electric mixer, cream together butter and sugar until light and fluffy, about 2 minutes.
  3. Add eggs and vanilla and mix to combine.
  4. Add coconut, almonds and chocolate chips and mix just to combine.
  5. Refrigerate dough for 30 minutes.
  6. Preheat oven to 350 degrees.
  7. Divide dough in two and form into 10-inch long and 3-4-inch wide logs. Wet fingers with water if dough is sticky to work with. Place logs side by side on a baking sheet. (This dough will not spread, so you only need to leave about 2 inches in between the logs.)
  8. Bake 30 minutes. Allow to cool on baking sheet for about 30 minutes.
  9. Reduce oven temperature to 325 degrees.
  10. Cut logs at a diagonal crosswise into 1/2-inch wide pieces.
  11. Return pieces to baking sheet standing up on end (same position the logs were originally baked in) leaving small space in between pieces.
  12. Bake another 18 minutes and then allow to cool completely on a wire cooling rack.
  13. Once the biscotti has cooled completely, place the remaining 1 cup chocolate chips into a microwave-safe bowl and heat in 30 second increments until chocolate has completely melted. Dip one side of biscotti into the melted chocolate and set onto a wax paper-lined baking sheet to set. You may refrigerate the dipped biscotti to set the chocolate faster.
  14. Recipe adapted from Fine Cooking

Almond Coconut Chocolate Chip Biscotti {Satisfy My Sweet Tooth} IMG_0401

And don’t forget about my other favorite biscotti recipes:

Cherry Almond White Chocolate Biscotti

Cherry Almond White Chocolate Biscotti {Satisfy My Sweet Tooth}

White Chocolate, Pistachio and Dried Berry Biscotti

White Chocolate, Pistachio and Dried Berry Biscotti {Satisfy My Sweet Tooth}

 

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I love the touch of savory with dessert trend that has been popular for the past year or so.  Salted caramel or chocolate anything makes me happy because the salt prevents the rich chocolate and/or caramel from becoming too overwhelming.  There is a pizza restaurant that my husband and I love that has olive oil ice cream with sea salt for dessert and they serve it with warm chocolate chip cookies.  The sweet with the salt is just enough to be dangerously addictive.

One of my other favorite savory additions to dessert is balsamic glazes or reductions.  I particularly enjoy this savory accompaniment with berries.

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

You can make a simple sauce of balsamic and berries and pour it over ice cream for an effortless, yet decadent dessert.  The fine people at Mandarano sent me their award-winning Balsamic Glaze and I have used it in so many ways.  The Mandarano Balsamic Glaze is so great drizzled over sandwiches, pasta or salmon.  I made a simple caprese panini and this glaze kicked it up a notch and made it taste very gourmet and sophisticated.  It is the perfect condiment because it is made with high quality balsamic vinegar that has already been reduced and is ready to use.

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

One of the best ways I have used this glaze is to make this Blueberry Balsamic Sauce to top this perfect Lemon Poppyseed Blueberry Bread.  As you make the blueberry balsamic sauce, the balsamic glaze infuses the blueberries so that when you bite into one of them, the subtle rich flavor of balsamic vinegar bursts into your mouth.  It really is the perfect addition to this sweet and tart lemon bread which even on it’s own is so moist and delicious.

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Yield: 1 9-inch loaf

Sweet and tart lemon poppyseed bread bursting with juicy blueberries and drizzled with a decadent blueberry balsamic reduction

Ingredients

    For the bread:!
  • 1 cup sugar
  • 1/2 cup canola oil
  • zest and juice of one lemon
  • 3/4 cup buttermilk
  • 2 eggs
  • 1 1/2 tsp salt
  • 1 Tbsp baking powder
  • 2 1/2 cups flour
  • 1 Tbsp poppy-seeds
  • 1 cup blueberries (fresh or frozen)
  • For the glaze:!
  • 1 cup blueberries
  • 4 Tbsp sugar
  • 4 Tbsp water
  • 4 Tbsp balsamic

Instructions

    For the bread:!
  1. Preheat oven to 350 degrees.
  2. Spray a 9-inch loaf pan with nonstick cooking spray.
  3. In a large bowl, mix sugar, oil, lemon zest and lemon juice.
  4. Mix in buttermilk and eggs.
  5. Mix in flour, baking powder and salt until well combined.
  6. Mix in poppyseeds and blueberries.
  7. Pour into prepared baking pan and bake for 50-60 minutes or until toothpick inserted into bread comes out clean.
  8. Cool in pan on wire rack.
  9. For the glaze:!
  10. Combine all ingredients in a small saucepan and bring to a boil. Boil for about 6 minutes or until mixture has thickened.
  11. Serve sauce poured over bread.
  12. Bread recipe adapted from King Arthur Flour Baking Companion

mix sugar, oil, lemon zest and lemon juice

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

mix in buttermilk and eggs

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

mix in flour, baking powder and salt until well combined

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

mix in poppyseeds and blueberries

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

pour into prepared baking pan and bake

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

for the sauce, combine all ingredients, bring to a boil and reduce

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

*Mandarano provided me with their balsamic glaze, however, all opinions are, as always, my own.

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While I was watching the red carpet pre-show for the Golden Globes last Sunday, I couldn’t help but roll my eyes as the hosts went on and on about how “freezing” it was in LA.  Living in the midwest my entire life, there is nothing “arctic” about 55 degrees to me!  When the raw temperature drops below 20 degrees people start to add a few more layers before heading outdoors.  But in the spring, by the time the temperature reaches 50, I guarantee you will see people outside exercising in shorts and tank tops.  I feel that our midwest cold winters really allow us to appreciate any warm, tropical vacations that we are fortunate enough to take.  These Lime Coconut Bars will get you feeling closer to a tropical paradise.

Even if you don’t have any plans of putting your toes in the sand anytime soon, these Lime Coconut Bars will make you feel a bit closer to a tropical paradise.

Lime Coconut Bars {Satisfy My Sweet Tooth}

Just the crust of these bars would be great on it’s own as a cookie.  This buttery, white chocolate, coconut crust is topped with a custardy lime mixture that will remind you of a classic lemon bar but with a different citrus as the star.  Go ahead, put a cocktail umbrella in your cup of tea, enjoy one of these tropical-tasting bars and imagine that you can hear the waves crashing against the beach.

Lime Coconut Bars {Satisfy My Sweet Tooth}

Lime Coconut Bars

Prep Time: 20 minutes

Cook Time: 33 minutes

Total Time: 53 minutes

Yield: 16 bars

A sweet and tart custard filling on top of a buttery shortbread crust laced with coconut and studded with white chocolate chips

Ingredients

    For the crust:!
  • 6 Tbsp unsalted butter, cold and cut into small pieces
  • 3/4 cup flour
  • 3 Tbsp brown sugar
  • 1/4 tsp salt
  • 1/2 cup white chocolate chips
  • 1/2 cup shredded coconut
  • For the filling:!
  • 3 eggs
  • 2/3 cup sugar
  • 3 Tbsp flour
  • 2/3 cup lime juice (about 3-4 limes)
  • 1 Tbsp powdered sugar, for dusting

Instructions

    For the crust:!
  1. Preheat oven to 400 degrees and grease an 8-inch baking pan. Line pan with parchment paper overhanging two of the sides of the pan with the parchment.
  2. In a food processor, combine the butter, flour, brown sugar and salt. Pulse to combine into a coarse meal.
  3. Add white chocolate chips and coconut and pulse again to combine.
  4. Press the mixture evenly into the prepared pan and bake for 18 minutes until the crust is lightly browned.
  5. For the filling:!
  6. Decrease oven temperature to 300 degrees.
  7. In a medium bowl, whisk eggs. Add sugar and flour and whisk to combine.
  8. Mix in lime juice.
  9. Pour over hot crust and bake for about 15 minutes or until the edges are set but the center is still a bit jiggly.
  10. Cool completely.
  11. Use overhanging edges of parchment paper to remove bars from the pan.
  12. Cut, dust with powdered sugar and serve.
  13. Recipe adapted from Martha Stewart Living

in a food processor, pulse butter, brown sugar, flour and salt to combine

Lime Coconut Bars {Satisfy My Sweet Tooth}

add white chocolate and coconut and pulse

Lime Coconut Bars {Satisfy My Sweet Tooth}

press into prepared pan and bake

Lime Coconut Bars {Satisfy My Sweet Tooth}

Lime Coconut Bars {Satisfy My Sweet Tooth}

make filling

Lime Coconut Bars {Satisfy My Sweet Tooth}pour over crust and bake again

Lime Coconut Bars {Satisfy My Sweet Tooth}

Lime Coconut Bars {Satisfy My Sweet Tooth}

Lime Coconut Bars {Satisfy My Sweet Tooth}

If you are in the mood for citrus my Perfect Lemon Tart will also satisfy your craving!

The Perfect Lemon Tart {Satisfy My Sweet Tooth}

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