You will never hear anyone call me a history buff (or a geography buff for that matter :)), however, when you mention the history of desserts, my interest is piqued.  That interest in where our favorite desserts came from and why they came to be is what inspired these Birthday Cake Oreo Blondies.  Did you know that without the introduction of blondie bars, one of America’s favorite treats, the brownie would have never been dreamed of?

Birthday Cake Oreo Blondies {Satisfy My Sweet Tooth}

Ever since the Birthday Cake Oreos came around last year, I have been infatuated with them and have to force myself not to walk down the cookie aisle at the store for fear that a package will jump off the shelf and into my cart.  I hate when that happens!  I had not tried the “blonde” Birthday Cake Oreos until I spotted them a couple of weeks ago and new that I needed to find a special recipe to incorporate them into.  Let’s not pretend that most people on the planet do not enjoy the mysterious, yet delicious white filling found sandwiched between Oreo cookies and let’s also stop telling ourselves the lie that we don’t get giddy anytime sprinkles are involved in anything.  I feel better now that we have all come clean and been honest with ourselves, don’t you?

Birthday Cake Oreo Blondies {Satisfy My Sweet Tooth}

The inspiration for these Birthday Cake Oreo Blondies came after reading Jessie Oleson Moore’s book The Secret Life of Baked Goods:  Sweet Stories & Recipes for America’s Favorite Desserts like a novel.  Jessie highlights some of America’s favorite sweets such as Chocolate Chip Cookies, Birthday Cake and Gingerbread Men and did her research to bring us the stories of when and where these sweet treats first came to be.

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Perhaps one of the stories that I find the most interesting is that of the Chocolate Chip Cookie.  Can you believe that the famous Chocolate Chip Cookie was created before chocolate chips?  How could this be?  Well the story goes that in 1937 a woman named Ruth Wakefield made cookies for the Tollhouse Inn in Massachusetts and one day she decided to chop up a chocolate bar and add it to her cookie dough.  She expected that the chocolate would melt and give her a chocolate cookie, but instead the chocolate pieces stayed whole and provided and new taste and texture sensation.  It’s only two years after this, in 1939 that Nestle released their chocolate morsels to make this popular cookie easier to make!  Isn’t a great story from dessert history?  If you are as intrigued by this as I was and want to know more, you must pick yourself up a copy of The Secret Life of Baked Goods!

Birthday Cake Oreo Blondies {Satisfy My Sweet Tooth}

The book is not as full of photos as I prefer, but it doesn’t even matter, because if you are like me, you will want to read the words cover to cover and then make the recipes once you have a new found appreciation for their history.

Birthday Cake Oreo Blondies

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 16 bars

1 bar

Rich and butter blondie bars stuffed with Yellow Birthday Cake Oreo Cookies

Ingredients

  • 3/4 cup (12 Tbsp) unsalted butter, melted
  • 2 cups packed dark brown sugar
  • 3 eggs
  • 2 tsp vanilla
  • 1 3/4 cups flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 15 yellow Birthday Cake Oreo Cookies

Instructions

  1. Preheat oven to 350 degrees.
  2. Line an 8-inch square pan with parchment paper and grease it liberally.
  3. In a large bowl, mix together butter and sugar. Mix in eggs and vanilla.
  4. Add remaining dry ingredients (except for Oreo cookies) in 3 additions and mix well to incorporate.
  5. Pour half of batter into prepared pan.
  6. Lay a single layer of Oreo cookies over the batter.
  7. Top cookies with remaining batter and spread smooth.
  8. Bake for about 30 minutes or until toothpick inserted in center comes out with a few moist crumbs.
  9. Cool bars completely in pan before cutting and serving.
  10. Recipe adapted from The Secret Lives of Baked Goods by Jessie Oleson Moore

Notes

Per bar: Calories: 232 Fat: 11.5g Carbohydrates: 35g

Birthday Cake Oreo Blondies {Satisfy My Sweet Tooth}

*Sasquatch Publishing provided me with a review copy of this cookbook, but all opinions are, as always, my own.

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Congratulations to Lindsay from Minneapolis for winning the pan!

When I think of Le Creuset cookware, I think of shiny French ovens in a rainbow of colors of that are sturdy and will last forever.  The enameled cast-iron of Le Creuset roasters provides such even heating that you don’t have to worry about things burning which makes it perfect for placing a slow-cooking meal in the oven, letting it go with nothing to worry about for several hours and then opening the lid to find a perfectly cooked meal ready for you to enjoy.

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I love that my Le Creuset French oven allows me to make one-pot meals that require minimal prep and cleanup.   I throw the ingredients for a soup into the pot and let it simmer on the stove or place the ingredients for beef bourguignon into the roaster and put it into the oven to do it’s magic for a few hours.  Once I am finished with my meal, no matter how impossible to clean my Le Creuset French oven looks after baking something for hours in it, it amazes me how easy it is to clean!  Dishes are easily my least favorite household chore so something that comes clean relatively easily is valuable in my book.

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While I was somewhat familiar with the quality of Le Creuset’s enameled cast-iron products, I had never tried any of their stainless steel cookware.  We were given a nice brand of stainless steel cookware as a wedding gift and I didn’t think it could get any better, until I tried one of Le Creuset’s tri-ply stainless steel fry pans.  It is now my go-to pan for just about everything.  I love that it is durable enough that I can sear a filet and then place it into the oven to finish it off in the same pan.  I use my Le Creuset tri-ply stainless steel fry pan often to get a sauce for pasta going or to sauté shrimp.  They really have thought of everything with the sturdy handles and brushed surface so that you don’t notice fingerprints on your cookware.

Le Creuset

Perhaps the best feature of both types of Le Creuset cookware is that I am confident that I will be using the same pieces that I own now for many years to come with hardly any show of wear because the craftsmanship is so superior.

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If you are making a birthday present list for yourself or searching for a wedding gift for a friend, you would be wise to consider a piece of Le Creuset cookware for any gift list.

Le Creuset

Le Creuset has generously offered to provide one Satisfy My Sweet Tooth reader with an 11-inch Tri-ply Stainless Steel Fry Pan so that you can see how wonderful it is to cook with for yourself!  Use the widget to enter below!
a Rafflecopter giveaway

* Le Creuset provided me with products for review, but all opinions are, as always, my own.

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I hesitate to say that I have “mastered the art of French macarons”, but I have certainly found a method that works well for me.  I have enough confidence in my basic recipe and technique for making the shells that I felt brave enought to mix it up a little.  Generally, I use all almond flour for my shells, but for these Peanut Macarons with Honey Cinnamon Buttercream, I used half almond flour and half peanut flour.

Peanut Macarons with Honey Cinnamon Buttercream {Satisfy My Sweet Tooth}

The peanut flour did not make any difference in the form or texture of the macaron shells but just lended a subtle peanut flavor.  This peanut flavor paired delightfully well with the honey cinnamon buttercream that was sandwiched between the shells.  The flavor is reminiscent of a peanut butter and honey sandwich.

Peanut Macarons with Honey Cinnamon Buttercream {Satisfy My Sweet Tooth}

When making these Peanut Macarons with Honey Cinnamon Buttercream, or any macaron shells for that matter, I have a few tips that should help you learn how to make macarons easily.

  • Plan ahead.  Aged egg whites whip into stiff peaks more reliably for me.  All that means is that you should separate your egg whites at least 2 days before you plan to make the macaron shells.  Store the egg whites in a covered container in the refrigerator until you are ready to use them.  This step seems to dry out the egg whites slightly which makes them perform better upon whipping.  I love to use my OXO egg separator to make sure I don’t get any yolks in my whites.
  • DO NOT use egg whites from a carton.  They don’t seem to hold stiff peaks as well.
  • Be organized.  Before you begin whipping your egg whites, have all of your other ingredients measured out in bowls and ready to go.  Then when you are ready to incorporate them into the egg whites, they are all ready.
  • Parchment paper is a must when making macarons.  Your macarons will be very easy to peel off the paper if cooked properly.

Peanut Macarons with Honey Cinnamon Buttercream {Satisfy My Sweet Tooth}

Peanut Macarons with Honey Cinnamon Buttercream

Prep Time: 40 minutes

Cook Time: 14 minutes

Total Time: 54 minutes

Yield: about 20 filled macarons

Macarons with a subtle peanut flavor that are sandwiched around sweet honey cinnamon buttercream

Ingredients

    For the macarons:
  • 1/4 cup almond flour (or finely ground almonds)
  • 1/4 cup peanut flour
  • 1 cup powdered sugar
  • 2 egg whites, aged and at room temperature
  • 3 Tbsp white sugar
  • For the buttercream:
  • 4 Tbsp unsalted butter, softened
  • 3 Tbsp powdered sugar
  • 3 Tbsp honey

Instructions

    For the macarons:
  1. Line baking sheets with parchment paper.
  2. Measure and sift almond and peanut flour and powdered sugar into a clean, dry bowl. Set aside.
  3. Prepare a disposable pastry bag fitted with a large plain round tip.
  4. Place egg whites in a clean, dry medium bowl and using an electric mixer (use the whisk attachment if using a stand mixer), beat eggs on medium speed for a few minutes until they get bubbly and frothy and you can begin to see the tracks from the mixer in the whites.
  5. Keep the mixer on medium speed and slowly incorporate the granulated sugar into the egg whites in several increments.
  6. Increase speed to high and beat egg mixture until stiff peaks form (when you lift the beater out of the egg whites, the mixture does not droop when inverted; alternatively when you can tip the bowl upside down and the egg whites do not move).
  7. Add 1/3 of the flour mixture and fold into the egg whites using a spatula. Do not worry about "deflating the meringue". Continue with 1/2 of the remaining flour mixture and finally with the last of the flour mixture. Mix until no dry, flour streaks remain.
  8. Use spatula to load mixture into prepared pastry bag.
  9. Pipe 2-inch circles onto parchment paper leaving at least 1-inch in between each circle.
  10. Firmly tap the baking sheet against the counter a few times to help flatten the batter.
  11. Preheat oven to 300 degrees. The batter will dry slightly while the oven preheats.
  12. Bake shells 1 baking sheet at a time for 14-16 minutes. Shells are done when they can easily be lifted off of the parchment paper cleanly.
  13. Cool completely before filling.
  14. For the buttercream:
  15. Combine all ingredients using a mixer until smooth and creamy.
  16. Pipe about 1 tsp of buttercream onto half of the shells and top with remaining shells.
  17. Store in airtight container. Macarons taste even better the day after they are made. 🙂

mix egg whites on medium speed until frothy and mixer begins to leave marks, then slowly add granulated sugar

Peanut Macarons with Honey Cinnamon Buttercream {Satisfy My Sweet Tooth}

increase mixer speed to high and mix until stiff peaks form (you can turn the bowl upside down and the mixture does not move)

Peanut Macarons with Honey Cinnamon Buttercream {Satisfy My Sweet Tooth}

fold in dry ingredients in three increments

Peanut Macarons with Honey Cinnamon Buttercream {Satisfy My Sweet Tooth}

mix until no flour streaks remain

Peanut Macarons with Honey Cinnamon Buttercream {Satisfy My Sweet Tooth}

pipe onto parchment lined baking sheets and bake

Peanut Macarons with Honey Cinnamon Buttercream {Satisfy My Sweet Tooth} Peanut Macarons with Honey Cinnamon Buttercream {Satisfy My Sweet Tooth}

bake

Peanut Macarons with Honey Cinnamon Buttercream {Satisfy My Sweet Tooth}

Peanut Macarons with Honey Cinnamon Buttercream {Satisfy My Sweet Tooth}

DID YOU KNOW?  Peanuts are a great snack because they can help keep you full and feeling satisfied.  Protein and fiber provide you with a feeling of being full longer and they also provide long-lasting energy because they have a low glycemic index which helps to maintain a stable blood sugar.

I hope you have enjoyed the peanut recipes that I have brought to you this week and that you have learned something new about how peanuts and peanut butter can contribute to a healthy, balanced diet.

*The Peanut Institute sponsored my trip to California, but all opinions expressed are, as always, my own.

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It’s Day 2 of Peanut Week, who’s excited??  Hopefully these Honey Roasted Peanut Marshmallow Bars will make you even more excited!

Honey Roasted Peanut Marshmallow Bars {Satisfy My Sweet Tooth}

Salted nut rolls have always been a favorite candy of mine.  After all, isn’t a salted nut roll the original sweet and salty snack??  Since my husband was diagnosed with Type I diabetes, we have gone through more honey roasted peanuts in my house than I have had in my entire lifetime!  I buy giant jars of them at Costco and he will have a small dish of them for dessert or as a pre-dinner snack.  Even the honey roasted peanuts are a great low-carb snack option.  Since I began bringing massive loads of these perfectly addicting sweet and salty peanuts into my home, I have been dying to find a recipe to use them in.  Enter Honey Roasted Peanut Marshmallow Bars!

Honey Roasted Peanut Marshmallow Bars {Satisfy My Sweet Tooth}

The flavors of these bars will remind you of eating a salted nut roll but you don’t even have to mess with a candy thermometer or making a nougat for this recipe.  Marshmallows lend that same gooey sweetness to these bars.  Also, these Honey Roasted Marshmallow Bars satisfy my texture craving for a perfect crunchy yet chewy snack.

Honey Roasted Peanut Marshmallow Bars {Satisfy My Sweet Tooth}

These bars are quire sweet and rich so I recommend cutting the 8-inch square pan that you make them in into 20 pieces.  It would also be super cute presentation to wrap these Honey Roasted Peanut Marshmallow Bars individually in wax paper like you might find at a candy store.

A few tips for this recipe:

  • Spray your parchment paper very liberally with nonstick cooking spray.  Melted marshmallows may be one of the stickiest substances on the planet!
  • Spray the measuring cups that you use to measure the peanut butter and corn syrup with nonstick cooking spray to make cleanup easier.
  • You could certainly use plain roasted peanuts or any other nut that you enjoy in this recipe.

Honey Roasted Peanut Marshmallow Bars {Satisfy My Sweet Tooth}

Honey Roasted Peanut Marshmallow Bars

Prep Time: 30 minutes

Total Time: 2 hours, 30 minutes

Yield: 20 bars

1 bar

These bars are a perfect mix of chewy and crunchy and will remind you of eating a salted nut roll

Ingredients

    For the crust:
  • 6 Tbsp unsalted butter, softened
  • 1/4 cup packed brown sugar
  • 3/4 cup flour
  • For the topping:
  • 2 cups miniature marshmallows
  • 1 cup creamy peanut butter
  • 1/3 cup light corn syrup
  • 4 Tbsp unsalted butter
  • 2 tsp vanilla
  • 1 1/2 cups honey roasted peanuts
  • 1 1/2 cups crispy rice cereal

Instructions

    For the crust:
  1. Preheat oven to 350 degrees. LIne an 8X8-inch square pan with parchment paper. Spray the parchment paper liberally with nonstick cooking spray.
  2. Combine butter, brown sugar and flour and press evenly into prepared pan.
  3. Bake 12 minutes.
  4. Sprinkle marshmallows over the baked crust and return to the oven for 7 minutes so that marshmallows become softened.
  5. For the topping:
  6. In a medium, microwave-safe bowl, combine peanut butter, corn syrup and butter and microwave for one minute. Stir together to combine. Mix in vanilla.
  7. In a separate large bowl, combine peanuts and cereal. Pour peanut butter mixture over peanuts and cereal and stir to coat.
  8. Pour peanut mixture over marshmallows and spread evenly.
  9. Allow bars to cool completely before cutting and serving.
  10. Recipe adapted from Averie Cooks|averiecooks.com

Notes

Per bar: Calories: 237 Fat: 17g Carbs: 17g

DID YOU KNOW?  Peanuts and peanut butter can help control blood sugar.  If you peanuts or peanut butter as part of a high carbohydrate meal, the healthy oils and proteins in peanuts can decrease blood sugar spikes and help to keep blood sugars stable throughout the entire day.

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Last weekend I was fortunate to travel to Napa, California courtesy of The Peanut Institute.  The Peanut Institute “is a non-profit organization that supports nutrition research and develops educational programs to encourage healthful lifestyles that include peanuts and peanut products.”  The trip was incredible and I learned wonderful facts about the nutritional benefits of peanuts, got to spend time with one of my great friends Emily,

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and we even got to cook at the Culinary Institute of America!  Check that one off my bucket list!

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The trip inspired me in so many ways.  When I returned home, I was excited to share some fantastic peanutty recipes with you.  So sweet teeth, I am declaring it Peanut Week!  I will be sharing one fact that I learned about peanuts with each of these satisfying recipes.

What better way to kick of Peanut Week than with these Flourless Peanut Butter Snickers Cookies?

Flourless Peanut Butter Snickers Cookies {Satisfy My Sweet Tooth}

These Flourless Peanut Butter Snickers Cookies are so light and soft, you would never guess that a key ingredient like flour is missing!  With only six ingredients, these cookies are a great gluten-free treat option and you will be shocked how only SIX ingredients can create a cookie that tastes so delicious.

Flourless Peanut Butter Snickers Cookies {Satisfy My Sweet Tooth}

I was so happy when I calculated the nutrition facts for these Flourless Peanut Butter Snickers Cookies and found out that each cookie only has 13 grams of carbs!  That is pretty remarkable for a cookie that has chopped up candy bars in it!

Flourless Peanut Butter Snickers Cookies {Satisfy My Sweet Tooth}

Peanut Butter Snickers Cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: 22 cookies

Soft and chewy flourless peanut butter cookies stuffed with Peanut Butter Snickers Candy Bars

Ingredients

  • 1 cup creamy natural peanut butter
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1 cup chopped Peanut Butter Snickers

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, use a mixer to cream peanut butter, sugar, egg baking soda and vanilla together.
  3. Mix in chopped candy bars.
  4. Roll dough into small balls and place onto cookie sheets.
  5. Bake 12 minutes.
  6. Recipe adapted from Martha Stewart.

Notes

Per cookies: Calores: 138 Fat: 8g Carbs: 13g

Flourless Peanut Butter Snickers Cookies {Satisfy My Sweet Tooth}

DID YOU KNOW??  Eating 1 ounce of peanuts daily can cut your risk of heart disease in half.  The oil in peanuts is mostly monounsaturated which offers the same health benefits as other healthy fats such as olive oil.

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