Are bulk candy stores not a child’s (and adult’s) dream?  Bins and bins of colorful gummy treats in every color and shape imaginable, a wall of brightly colored M&M’s that looks like a rainbow and individually wrapped childhood favorites like Tootsie Rolls and Bit-O-Honeys.  Does anyone else remember going to the bulk candy stores when you could buy the candies that were essentially pieces of a Butterfinger candy bar without the chocolate?  I loved those strangely orange-colored candies and they would always be my choice when I got to go and pick out a small bag of whatever candy I wanted.

Butterfinger Chocolate Chunk Cookies {Satisfy My Sweet Tooth}

Butterfinger Chocolate Chunk Cookies {Satisfy My Sweet Tooth}

Actual Butterfinger candy bars have always been one of my favorites.  I would always pick them out first in a pile of Halloween Candy and I love the Butterfinger eggs that come around at Easter time.  I love how they are slightly salty and have such a perfect crunch.  I bought a bag of the snack-sized Butterfinger bars and could not wait to bake them into cookies.

Butterfinger Chocolate Chunk Cookies {Satisfy My Sweet Tooth}

These Butterfinger Chocolate Chunk Cookies start with a cookie base that is so buttery and brown sugary and has just a hint of a peanut butter undertone.  I chopped my candy bars into large pieces so that I would get a big piece of Butterfinger when I bit into the cookies.  And of course I wanted to add some unadulterated chocolate into the mix as well, so I chopped up pieces of a giant milk chocolate bar that I had in my pantry.  These Butterfinger Chocolate Chunk Cookies are so soft and chewy and stay that way for several days.  This batter would be well adapted to include any of your favorite candy bars.

Butterfinger Chocolate Chunk Cookies {Satisfy My Sweet Tooth}

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Prep Time: 10 minutes

Cook Time: 14 minutes

Total Time: 24 minutes

Yield: 24 cookies

Soft and chewy brown sugar and peanut butter flavored cookies stuffed with huge pieces of Butterfinger candy bars and milk chocolate chunks. Get a glass of milk ready.

Ingredients

  • 1 cup butter
  • 1 cup brown sugar
  • 1/3 cup white sugar
  • 1/2 cup peanut butter
  • 2 eggs
  • 2 tsp vanilla
  • 2 2/3 cup flour
  • 1 Tbsp cornstarch
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 10 snack-sized Butterfinger candy bars, chopped
  • 1 cup chocolate chunks or chips (I used milk chocolate)

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, using an electric mixer, cream together butter, sugars and peanut butter for 2 minutes, until light and fluffy.
  3. Add eggs and vanilla and mix.
  4. Add dry ingredients and mix well.
  5. Mix in candy bars and chocolate chunks or chips.
  6. Drop 1/4 cup-sized mounds of dough onto cookie sheets and bake 14 minutes.

Butterfinger Chocolate Chunk Cookies {Satisfy My Sweet Tooth}

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I, like most other humans I have come into contact with, absolutely love the combination of chocolate and peanut butter together.  In fact, I may be so bold to say that it is my favorite flavor combination of all.  Peanut butter alone is a food item that I cannot go more than a couple of days without enjoying in some form or another.  I will never outgrow bringing a plain old PB & J sandwich for lunch.  This Double Chocolate Banana Bread with Peanut Butter Icing is a tribute to my love of peanut butter and chocolate.

Double Chocolate Banana Bread with Peanut Butter Icing {Satisfy My Sweet Tooth}

Sour cream is a key ingredient in my mom’s banana bread recipe that keeps the bread extremely moist for days.  This Double Chocolate Banana Bread with Peanut Butter Icing incorporates that same magic ingredient to give the super chocolatey bread a cake-like texture.  Rather than incorporating peanut butter directly into the batter, I elected to make a simple peanut butter frosting that really takes this bread over the top and into dessert territory.

Double Chocolate Banana Bread with Peanut Butter Icing {Satisfy My Sweet Tooth}

The semisweet chocolate chips that are mixed into the batter for Double Chocolate Banana Bread with Peanut Butter Icing remain whole through baking so that each bite gives you s satisfying amount of richness.  To top it all off, I just happened to have about 1/4 cup of Mini Reese’s Pieces in my baking stash, so I couldn’t resist sprinkling them over the freshly frosted bread.

Double Chocolate Banana Bread with Peanut Butter Icing {Satisfy My Sweet Tooth}

Double Chocolate Banana Bread with Peanut Butter Icing

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 1 9X5\" loaf (about 12 servings)

1/12 of loaf

Moist, tender and chocolatey banana bread packed with chocolate chips and drizzled with a smooth peanut butter icing

Ingredients

    For the bread:
  • 1/2 cup (8 Tbsp unsalted butter) room temperature
  • 3/4 cup sugar
  • 2 large overripe bananas
  • 1 egg
  • 1/2 cup light sour cream
  • 2 tsp vanilla
  • 1 cup flour
  • 1/4 cup unsweetened cocoa powder
  • 1 1/4 tsp baking soda
  • 3/4 cup semisweet chocolate chips
  • For the frosting and decoration:
  • 1/2 cup peanut butter
  • 3/4 cup powdered sugar
  • 1/4 cup milk
  • 1/4 cup Mini Reese's Pieces

Instructions

    For the bread:
  1. Preheat oven to 350 degrees.
  2. Spray 9X5" loaf pan with nonstick cooking spray.
  3. In a large bowl, beat butter and sugar together for 2 minutes until light and fluffy.
  4. Add bananas and mix well.
  5. Add egg, sour cream and vanilla and mix to incorporate.
  6. Add flour, cocoa powder and baking soda and mix well.
  7. Mix in chocolate chips.
  8. Pour into prepared pan and bake until toothpick inserted into center of bread comes out clean, about 45-50 minutes.
  9. Cool completely before frosting.
  10. For the frosting:
  11. In a microwave safe bowl, microwave peanut butter for 30 seconds until runny. Stir sugar and milk into peanut butter and mix until combined.
  12. Drizzle over top of bread and top with Mini Reese's Pieces.
  13. Recipe adapted from Peanut Butter Comfort by Averie Sunshine

Notes

Per slice (1/12 of loaf) Fat: 12g Calories: 244 Carbohydrates: 33g

cream butter and sugar together

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add bananas

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add egg, sour cream and vanilla and mix

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add dry ingredients, then chocolate chips and mix well

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bake, then drizzle with icing once cooled

Double Chocolate Banana Bread with Peanut Butter Icing {Satisfy My Sweet Tooth}

This recipe is adapted from a cookbook that I literally want to make every recipe from.  Peanut Butter Comfort by Averie Sunshine is so visually and descriptively appetizing that I was giddy with excitement upon perusing it for the first time.

Peanut Butter Comfort Review

Peanut Butter Comfort has recipes for breakfast, bars, cookies, no-bake treats and candies most of which star peanut butter as the key ingredient.  There is a large, bright photo with every single recipe, which I love because I like to have a visual before I begin a recipe anytime I can.  Next up on my list of what to make from this cookbook will be either Peanut Butter & Jelly Puff Pastry Pinwheels (how fun would these be for breakfast??),

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Peanut Butter-Filled Chocolate Brownie Cookies

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or these Marshmallow Butterscotch Fluffernutter Bars.

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*Skyhorse Publishing provided me with a review copy of the book, but all opinions are, as always, my own.

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When I shared these quintessential New York Black and White Cookies

Black and White Cookies {Satisfy My Sweet Tooth}

with you a couple of weeks ago, it made me so excited to share this unique cookbook with you.  New York Sweets:  A Sugarhound’s Guide to the Best Bakeries, Ice Cream Parlors, Candy Shops and Other Emporia of Delicious Delights by Susan Pear Meisel is literally my dream book.  It divides New York City into neighborhoods and highlights many of the best and most famous bakeries and sweet shops in each area.  As if that guide book wasn’t enough, New York Sweets also shares recipes for some of the best-loved treats from these landmarks!

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The book is divided into neighborhoods:  Greenwich Village & Soho, East Village & Lower East Side, Midtown & Uptown and Brooklyn & Queens.  It highlights some of my favorite places such as Magnolia Bakery in Greenwich Village and Ferrara Bakery in Little Italy.

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And there are so many other bakeries and confectioneries that I am dying to visit that it makes me want to hop on a plane to the Big Apple immediately and take my own personal food tour with this book as my guide!

If you love to read about the history of bakeries or you find yourself visiting New York City anytime soon, pick up a copy of this book and pick at least one bakery from each neighborhood to sample treats from!  What a fun culinary adventure!

*Rizzoli Publishing provided me with a review copy of New York Sweets by Susan Pear Meisel, but all opinions are, as always, my own.

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How can I be sure that these are The Best Strawberry Rhubarb Muffins?  Well because everyone who tasted them said they were the best muffins they had ever had!  I owe it all to my favorite fruit combination of all time.  What’s not to love about sweet strawberries combined with tart and tangy rhubarb?  And I think the fact that rhubarb is only around for such a short time each year, makes anything you put it in that much more special.

The Best Strawberry Rhubarb Muffins {Satisfy My Sweet Tooth}

The Best Strawberry Rhubarb Muffins {Satisfy My Sweet Tooth}

These Strawberry Rhubarb Muffins are so incredibly moist because of the amount of fruit that I packed into each one.  The recipe is relatively small so that when you make the muffins, the batter will look like a bunch of fruit with just a light coating of muffin batter.  But when the oven warms the fruit into soft, gooey perfection, the result is a muffin that stays incredibly moist thanks to the moisture from the fruit!  I sprinkled a bit of turbinado sugar on top of each muffin because I love that it provides a subtle crunch when you take a bite.

The Best Strawberry Rhubarb Muffins {Satisfy My Sweet Tooth} You can make The Best Strawberry Rhubarb Muffins in one bowl and have the batter ready to go in about 5 minutes!  Ok, maybe a little longer since you have to chop the strawberries and rhubarb, but literally, these could be a special breakfast treat that you could make any morning of the summer.  Once rhubarb is no longer available, substitute blueberries, blackberries or peaches.

The Best Strawberry Rhubarb Muffins {Satisfy My Sweet Tooth}

The Best Strawberry Rhubarb Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 15 muffins

The Best Strawberry Rhubarb Muffins: incredibly moist, cake-like muffins bursting with soft, gooey berries and rhubarb

Ingredients

  • 1/3 cup canola oil
  • 1/2 cup milk
  • 1 egg
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 3/4 cup chopped rhubarb
  • 3/4 cup chopped strawberries
  • turbinado (raw) sugar for topping

Instructions

  1. Preheat oven to 400 degrees and grease or line muffin pan with liners.
  2. In a medium bowl, combine flour, sugar, salt and baking powder and set aside.
  3. In a large bowl, mix oil, egg, milk and vanilla by hand or with a mixer until well blended.
  4. Add dry ingredients and mix until well incorporated.
  5. Fold in strawberries and rhubarb.
  6. Fill muffin cups 1/2-2/3 full of batter and sprinkle tops with turbinado sugar.
  7. Bake ~20 minutes or until toothpick inserted into muffin comes out clean.

The Best Strawberry Rhubarb Muffins {Satisfy My Sweet Tooth}

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I volunteered to make a dessert to bring to book club last week and I wanted to make an iconic New York dessert because the book that we read was set in New York City in the 1930’s. Cheesecake came to mind, but that has never been a top dessert choice for me so I decided to go a different direction with Black and White Cookies.

Black and White Cookies {Satisfy My Sweet Tooth}

The history of “Black and Whites” as they are called in New York, is a bit murky but it is well-known that the cookies have been present in my favorite city for nearly 100 years!  You can find some version of these Black and White Cookies at most delis, grocery stores and bakeries in the city.

Black and White Cookies {Satisfy My Sweet Tooth}

The dough for these famous Black and White Cookies is more cake-like than your typical cookie dough.  The cookies puff up so much when you bake them that you actually flip them over and frost the bottom because the flat surface is easier to decorate.  These Black and White Cookies are so soft and thick, they will remind you of a muffin top, but they are more dense than that and not as crumbly.  The tender cookies provide a perfect base for the chocolate and vanilla of frosting flavors.  I absolutely loved working with this frosting!  It was perfectly gooey and soft, yet it hardens just enough so that you can stack the cookies or even package them individually.

Black and White Cookies {Satisfy My Sweet Tooth}

Black and White Cookies {Satisfy My Sweet Tooth}

Black and White Cookies

Prep Time: 30 minutes

Cook Time: 14 minutes

Total Time: 44 minutes

Yield: 12 cookies

Black and White Cookies are thick and soft and they give you permission to not decide whether you want chocolate or vanilla!

Ingredients

    For the cookies
  • 1 cup cake flour
  • 1 cup all-purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (8 Tbsp) unsalted butter, at room temperature
  • 3/4 cup, plus 2 Tbsp sugar
  • 2 eggs, whisked (minus 1 Tbsp)
  • 1 tsp vanilla
  • 1 tsp lemon zest
  • 1/2 cup milk
  • For the frostings
  • 1/3 cup semisweet chocolate chips
  • 1/4 cup water
  • 1 heaping Tbsp honey
  • 3 cups powdered sugar
  • 1 tsp vanilla

Instructions

    For the cookies:
  1. Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.
  2. In a medium bowl, combine flours, baking powder and salt.
  3. In a large bowl, using an electric mixer, cream together butter and sugars.
  4. Whisk the eggs in a small bowl and discard 1 Tbsp of the eggs.
  5. Add eggs, vanilla and lemon zest to the butter mixture and mix to combine.
  6. Add 1/3 of dry ingredients followed by half of the milk and mix well. Repeat with remaining dry ingredients and milk and mix well.
  7. Use a large spoon or cookie scoop to drop 1/4 cup-sized mounds of dough onto the prepared cookie sheets leaving at least 2 inches between cookies.
  8. Bake about 14 minutes or until edges of cookies are lightly browned and centers feel set.
  9. Cool for 5 minutes, then flip cookies over on cookie sheet so that flat bottoms are facing up.
  10. Cool cookies completely before frosting.
  11. For the frostings:
  12. Place chocolate chips into a small microwave-safe bowl and microwave for about 45 seconds until melted. Stir and set aside.
  13. Place water and honey in another microwave-safe mug or bowl and microwave for 45 seconds. Stir.
  14. Place powdered sugar in a medium bowl and add vanilla. Slowly drizzle in water/honey mixture until the frosting is runny, but slightly thickened.
  15. Spread the vanilla frosting onto half of each cookie using a spoon to place the frosting and an offset spatula to spread it.
  16. Add melted chocolate to remaining vanilla frosting and mix well.
  17. Spread chocolate frosting over other half of cookies using the same technique.
  18. Allow frosting to set for about 30 minutes.
  19. Recipe adapted from Bakingdom (http://bakingdom.com)

this is what my frosting setup looked like:

melted chocolate and water mixed with honey

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this is the final consistency of my frosting

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use spoon and offset spatula to apply frosting

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Black and White Cookies {Satisfy My Sweet Tooth}

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