It is almost that time of year when every meal should include fresh corn on the cob as a side dish.  My family generally just unwraps a stick of butter, puts in on a plate and passes it around the table for everyone to roll their ear of hot corn in.  I love to sprinkle a bit of dill over my melty buttered corn.

Another one of the best ways I have found to eat corn is to cut it off the cobs, put it onto a cookie sheet, toss it with a drizzle of olive oil, a little butter, salt and pepper and roast it in the oven.  The corn gets almost caramelized and could be served as dessert it is so sweet.  If you think that corn is a pain to shuck, clean and cook, I encourage you to watch this video.  This is how I cook my corn every single time and it is quick, clean and comes out perfectly without fail.

Here are some other ways that I would love to enjoy corn this summer:

White Chicken Chili from Cooking Classy:  I like to enjoy soups and chilis year round and this one looks so flavorful.

Jalapeño Creamed Corn from Spicy Southern Kitchen:  Simple, yet I’m sure so rich and delicious.

Esquites-Mexican Street Corn Salad from See Brooke Cook:  Every time I see a recipe for Mexican street food corn dusted with spices and sprinkled with cotija cheese, it makes me drool and this salad looks like all of the best ingredients from that popular street food.

Pasta with Cilantro Jalapeño Pesto, Fresh Corn and Tomatoes from Oh My Veggies:  I die for anything with cilantro pesto and this pasta looks so fresh and drool-worthy.

Corn Fritters with Coconut Whipped Cream and Sweet Honey Bourbon Syrup from Half Baked Harvest:  I don’t feel that any explanation is necessary for this one making it on my list.

What is your favorite way to enjoy fresh summer corn?  Please share recipes in the comments if you’d like!

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I feel very fortunate to say that this summer has been filled with many weekends with family and friends at our lake cabin.  I love to host and one of my favorite parts about entertaining guests for the weekend is planning the menu.  It makes the weekend so much more relaxing and enjoyable for me when I have meals planned and some of the prep work done before we hit the road.

For breakfast last weekend at the lake, I made The Ultimate Blueberry Streusel Coffee Cake.  It truly was the best coffee cake I have ever tasted and my excitement about this cake was shared with everyone else who tasted it.  The cake stayed so moist and had a subtle cinnamon flavor and each bite was bursting with juicy blueberries and crunchy streusel topping.

The Ultimate Blueberry Streusel Coffee Cake {}

The Ultimate Blueberry Streusel Coffee Cake would be well adapted to other flavor combinations.  A combination I plan to try is swapping the blueberries for pitted fresh cherries and adding sliced almonds to the streusel.

The Ultimate Blueberry Streusel Coffee Cake {}

The Ultimate Blueberry Streusel Coffee Cake {} The Ultimate Blueberry Streusel Coffee Cake {}

I swapped the sugar in the streusel topping for Splenda to bring the carb count down a bit for my husband and I usually detect a strange aftertaste with artificial sweeteners, but with all of the other flavors in this cake, all I tasted was pure deliciousness.  Also, I used frozen blueberries because I feel that frozen berries stay juicier when baked in a cake like this.

The Ultimate Blueberry Streusel Coffee Cake

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 1 8-inch cake (12 servings)

The Ultimate Blueberry Streusel Coffee Cake is bursting with juicy blueberries and has a fantastic crunchy topping


    For the topping:
  • 1/2 cup flour
  • 1/2 cup Splenda (or sugar)
  • 1 Tbsp molasses
  • 1/2 tsp cinnamon
  • 1/4 cup (4 Tbsp) unsalted butter, room temperature
  • For the cake:
  • 10 Tbsp unsalted butter, room temperature
  • 2/3 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1/2 tsp salt
  • 1 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 2 cups frozen blueberries


    For the topping:
  1. Mix all ingredients together in a small bowl until it resembles coarse sand. Don't worry if there are still clumps of butter.
  2. Set aside.
  3. For the cake:
  4. Preheat oven to 350 degrees.
  5. Grease an 8-inch round springform pan (or you could use a regular 9-inch cake pan) and place a circle of parchment paper in the bottom of the pan.
  6. In a large bowl, using a mixer, cream together butter and sugar.
  7. Add eggs and vanilla and mix well.
  8. Mix in salt, flour and baking powder until well incorporated.
  9. Mix in blueberries.
  10. Pour cake batter into prepared pan and sprinkle topping evenly over the batter.
  11. Bake for about an hour or until a toothpick inserted into the center of the cake comes out clean.
  12. Cool completely before serving.
  13. Recipe adapted from Brown Eyed Baker


Per piece (1/12 of cake) Calories: 270 Carbohydrates: 32g Fat: 15g

The Ultimate Blueberry Streusel Coffee Cake {}

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Homemade Mint Milano Cookies

Right in line behind Oreos, Pepperidge Farm Mint Milano Cookies are some of my favorite store-bought cookies.  I love the light, airy cookies with that rich mint chocolate filling.  The fact that Mint Milanos come packaged with a few cookies per paper sleeve makes them perfectly portioned for your indulgence.

Homemade Mint Milano Cookies {Satisfy My Sweet Tooth}

When I received the book Classic Snacks Made From Scratch by Casey Barber, I had a very difficult time deciding which recipe to make first.

Screen Shot 2013-07-23 at 9.31.23 PM

Homemade Nutter Butter Cookies and Oatmeal Cream Pies were up there on my list, but ultimately the simplicity of directions and ingredients nudged me in the direction of these Homemade Mint Milano Cookies.

Homemade Mint Milano Cookies {Satisfy My Sweet Tooth}

These Homemade Mint Milano Cookies were so much fun to make and I couldn’t believe how much they tasted like the Pepperidge Farm version!  The cookies are crisp and buttery and lightly browned around the edges.  Rich semisweet chocolate spiked with peppermint extract is sandwiched between these cookies which makes a delectable, delicate sandwich cookie.

Homemade Mint Milano Cookies {Satisfy My Sweet Tooth}

Not only does Classic Snacks Made From Scratch bring your favorite sweet snacks such as Twinkies and Animal Crackers into your own hands, but your favorite savory guilty pleasures like Goldfish Crackers and Doritos can now be made at home as well!  After how accurately delicious these Homemade Mint Milano Cookies turned out, I am anxious to try my hand at Fudge Stripe Cookies and Toaster Strudels!

Homemade Mint Milano Cookies

Prep Time: 40 minutes

Cook Time: 15 minutes

Total Time: 55 minutes

Yield: 30 sandwich cookies

1 sandwich cookies

Rich mint chocolatey filling sandwiched between light and crispy vanilla cookies


    For the cookies
  • 8 Tbsp (1/2 cup) chilled, unsalted butter cut into cubes
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 3 egg whites
  • 1 1/4 cup flour
  • 1/2 tsp baking powder
  • pinch of salt
  • For the filling
  • 3/4 cup semisweet chocolate chips
  • 1/4 tsp peppermint extract


    For the cookies
  1. Preheat oven to 300 degrees. Line two baking sheets with parchment paper.
  2. In a large bowl, using an electric mixer, beat the butter and sugar together for 2 minutes.
  3. Scrape down the sides of the bowl with a spatula, then add the egg whites and vanilla and mix to combine.
  4. Add the flour, baking powder and salt and mix until mixture is smooth and creamy.
  5. Prepare a piping bag with a large round tip and fill the bag with the batter.
  6. Pipe a 2 1/2-inch line of batter, then continue piping back the direction you started to make a U-shape of batter. (see photo)
  7. Leave 2 inches between the cookies because the batter will spread while baking.
  8. Continue this with remaining batter.
  9. Bake 15-18 minutes or until edges off cookies are lightly browned.
  10. Cool cookies completely before filling.
  11. For the filling and assembly
  12. Place the chocolate chips in a small microwave safe bowl. Microwave in 30-second increments until chocolate is melted.
  13. Add peppermint extract and stir to combine.
  14. Use a small offset spatula, or a teaspoon to place a small amount of melted chocolate onto the underside of one cookie and top it with another cookie.
  15. Repeat for remaining cookies. Allow filling to set before serving (or dive in while it is still melty, I couldn't wait either!).
  16. Recipe adapted from Classic Snacks Made from Scratch by Casey Barber


Per sandwich cookie: Calories: 108 Fat: 5g Carbohydrates: 16g

cream together butter and sugars


add egg whites and vanilla


mix in flour, baking powder and salt

IMG_1680place batter into piping bag with round tip and pipe onto parchment-lined baking sheets


Screen Shot 2013-07-23 at 9.32.13 PM

bake, cool, then fill sandwich cookies with chocolate filling



Homemade Mint Milano Cookies {Satisfy My Sweet Tooth}

*Ulysses Press provided me with a copy of the book, but all opinions are, as always, my own.

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I have mentioned to you before how cheesecake is never my top choice of desserts.  However, my love of goat cheese intrigued me enough to make this Lemon Raspberry Goat Cheesecake.  I mean anything that starts with a graham cracker crust can’t be bad.

Lemon Raspberry Goat Cheesecake {Satisfy My Sweet Tooth}

This Lemon Raspberry Goat Cheesecake is not overwhelmingly sweet and you can appreciate the subtle flavor difference that the goat cheese offers compared to a cheesecake made only with cream cheese.

Lemon Raspberry Goat Cheesecake {Satisfy My Sweet Tooth}

Lemon Raspberry Goat Cheesecake {Satisfy My Sweet Tooth}

The lemon and raspberry flavors get layered so that the cake had a swirly, pretty pastel pattern.  This Lemon Raspberry Goat Cheesecake is really a blank canvas for so many sauces, syrups and accompaniments.  I dressed it simply with extra fresh raspberries, but I would love to taste it with a rich balsamic reduction.

Lemon Raspberry Goat Cheesecake {Satisfy My Sweet Tooth}

Lemon Raspberry Goat Cheesecake {Satisfy My Sweet Tooth}

Lemon Raspberry Goat Cheesecake

Prep Time: 30 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 30 minutes

Yield: serves 12

1 piece (1/12 of cake)

A subtle twist on a classic dessert


    For the crust
  • 12 whole graham crackers
  • 8 Tbsp (1/2 cup) unsalted butter, melted
  • 1/4 cup sugar
  • For the cheesecake
  • 16 ounces (455 grams) goat cheese, room temperature
  • 8 ounces cream cheese, room temperature
  • 1 cup sugar
  • 5 eggs
  • 1/4 cup flour
  • 1/2 tsp salt
  • 1/4 cup pureed raspberries (strained to remove seeds)
  • zest and juice of 1 lemon
  • 1/2 cup raspberries, for garnish


    For the crust
  1. Preheat oven to 350 degrees. Spray an 8-inch springform pan with nonstick cooking spray.
  2. Crush the graham crackers using a food processor or place them into a bag and smash them with a rolling pin (they don't have to be superfine).
  3. In a medium bowl, combine crushed graham crackers, melted butter and sugar and stir to combine.
  4. Press mixture firmly into bottom of prepared pan.
  5. Bake 10 minutes.
  6. For the cheesecake
  7. In a large bowl, with an electric mixer, beat the goat cheese, cream cheese and sugar until smooth and creamy and no lumps remain.
  8. Add the eggs one a time, mixing to incorporate after each addition.
  9. Add the flour and salt and mix just to combine.
  10. Remove 1/3 of the batter and place it into a separate bowl. Add raspberry puree and mix.
  11. Add the lemon juice and zest to the remaining 2/3 batter.
  12. In the center of the baked crust, add 1/4 cup of the lemon batter. Then place 1 Tbsp of the raspberry batter into the center of the lemon batter. Repeat with remaining batter continuing to alternate flavors. Don't worry if it doesn't look perfect, or if it appears that the batter is not spreading well.
  13. Bake for 50-70 minutes. Check the cake at 50 minutes. The cake is done baking when it has pulled away from the edges of the pan and the center of the cake only slightly jiggles when you shake it lightly.
  14. Cool in the refrigerator for at least 2 hours before serving.
  15. Garnish with fresh raspberries.
  16. Recipe adapted from Bake it Like You Mean it by Gesine Bullock-Prado


Per piece of cake (1/12 of cake): Calories: 487 Fat: 36 Carbohydrates: 31

bake graham cracker crust


layer lemon and raspberry flavors of batter





Lemon Raspberry Goat Cheesecake {Satisfy My Sweet Tooth}

This cake comes from the incredible work of art called Bake It Like You Mean It:  Gorgeous Cakes from Inside Out by Gesine Bullock-Prado who is the author of another gorgeous book that I shared with you called Sugarbaby.

This book filled with cakes is divided into the following chapters:

Bake it LIke You Mean it by Gesine Bullock-Prado

There are somewhat simpler recipes such as these varieties of meringues,

Bake it LIke You Mean it by Gesine Bullock-Prado

there are souffless like this Grand Marnier flavored one,

Bake it LIke You Mean it by Gesine Bullock-Prado

and then their are tortes and trifles that make my heart skip a beat in awe and anxiety about attempting to make them.  Even if you are fearful like I am, Gesine offers such helpful tips and advice and jaw-dropping photos to inspire you and help you on your way.

Bake it LIke You Mean it by Gesine Bullock-Prado

If you are looking to take cake baking and decorating to a whole new level, Bake It Like You Mean It is just the book to challenge you.

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

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Up until a couple of years ago, blackberries disturbed me.  How can a fruit be disturbing you say?  I wish I had a better explanation other than that the large, dark berries reminded me of cockroaches!  It’s the truth, what can I say, we all have funny quirks and this was one of mine!  I happy to report that somehow, I got over my aversion and I am so thankful because ripe, juicy blackberries might be some of the best of nature’s bounty.

I have shared a couple of recipes featuring blackberries with you since acquiring my love for them such as this incredible Cornmeal Blackberry Cobbler


and these Mini Lemon Poppyseed Bundt Cakes with Blackberry Syrup.


Upon my weekly perusing around the web, I found these recipes that need to make it into my rotation because they all feature blackberries as the star as well.

Lemon Blackberry Sandwich Cookies from Pineapple and Coconut

Blackberry Peach Pie with Buttermilk Crust from Tutti-Dolci

 Blackberry and Sage Spritzers from Joylicious

Creamy Fresh Blackberry-Acai Sorbet from Healthy.  Happy.  Life. 

 Lemon Macarons with Blackberry Mascarpone Filling from Better Homes and Gardens

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