After sharing these Sugar Cookie Bars with you, I could hardly wait to share this cookbook review too!

Sugar Cookie BarsSprinkles have a way of evoking happiness in people which is why I had a big smile on my face when I received a copy of Sprinkles!  Recipes and Ideas for Rainbowlicious Desserts by Jackie Alpers!

This book celebrates sprinkles and the magical power they have on people to improve moods and make baked goods look happy.  Not only does Jackie present the classic ways to use sprinkles such as to decorate cakes and cookies, but she suggests so many other uses for sprinkles such as sprinkle butter and sprinkle rimmed cocktail glasses!

I can only imagine how excited a child would be to wake up on her birthday and find waffles with sprinkle butter melting over them!

Jackie starts the book off by differentiating between the many different types of sprinkles that there are to choose from.

She then moves on to “Sprinkling methods” such as dusting, dipping and edging just to name a few!  Your heart can only be filled with happiness as you peruse the pages of this book and travel between the chapters which include Breakfast Sweets, Cookies, cakes and pies and Snacks and Party Fare.  

If you love sprinkles as much as I do, or are looking to brighten someone’s day, you will love Sprinkles by Jackie Alpers.

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

Did you like this? Share it:

You may also like:

Peanut Butter Chocolate Chip Cupcakes with Chocolate Buttercream and Peanut Butter Cups Recipe
Flower Spritz Cookies
Favorites from San Francisco and Napa Valley

With the holidays coming, I find myself drawn to extra colorful things:  clothes, decorations and food are all more fun with pops of color incorporated.  I made these Sugar Cookie Bars to welcome a new baby boy, but they would be just as adorable with red, green or orange frosting to fit the occasion that you make them for.

Sugar Cookie Bars {satisfymysweettooth.com}

Sugar Cookie Bars {satisfymysweettooth.com}

The base for these bars is thick sugar cookie dough.  The dough stays dense and gooey and the bars remind me of the huge cookies with thick frosting that I used to love picking out at the grocery store bakery as a kid.  Don’t get me wrong, these Sugar Cookie Bars are rich even for the most extreme sweet tooth, but the rich buttery flavor of the dough topped with smooth buttercream is simply irresistible.

Sugar Cookie Bars {satisfymysweettooth.com}

Anyone can appreciate how easy these Sugar Cookie Bars are to make.  Instead of forming individual cookies, the dough is pressed into a square pan using damp fingers to spread it evenly.  I mixed some rainbow jimmies into my dough because I wanted the bars to be extra colorful like funfetti cake.  My frosting was a gorgeous light blue/teal color and I topped it with “boy” colored sprinkles, but it would be fun to make the frosting red or green for Christmas and top it with festively-shaped sprinkles.

Sugar Cookie Bars {satisfymysweettooth.com}

I think children and adults will be instantly drawn to these colorful and scrumptious Sugar Cookie Bars.

Sugar Cookie Bars {satisfymysweettooth.com}

Sugar Cookie Bars

Prep Time: 10 minutes

Cook Time: 16 minutes

Total Time: 26 minutes

Yield: 25 bars

Sugar Cookie Bars: Thick and gooey sugar cookie dough bars topped with a creamy smear of buttercream frosting

Ingredients

    For the bars
  • 1/2 cup (8 Tbsp) unsalted butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1 Tbsp rainbow jimmies (sprinkles)
  • For the frosting
  • 1/4 cup unsalted butter, room temperature
  • 2 Tbsp milk
  • 1 tsp vanilla
  • 2 1/2 cups powdered sugar
  • food coloring and sprinkles as desired

Instructions

    For the bars
  1. Preheat oven to 375 degrees.
  2. Lightly grease a 8X8-inch square baking pan. Line pan with parchment paper and allow paper to overhang the edges slightly (this will make it easy to lift bars out of the pan).
  3. In a large bowl, using an electric mixer, cream together butter and sugar until light and fluffy.
  4. Mix in eggs and vanilla.
  5. Mix in flour, salt, baking soda and jimmies.
  6. Pour dough into prepared pan. Dough will be thick. Wet fingers and use them to spread the dough evenly into the pan.
  7. Bake 16-18 minutes or until lightly golden brown.
  8. Cool completely before frosting.
  9. For the frosting
  10. In a large bowl, using an electric mixer, combine the butter, milk and vanilla. Mix in the powdered sugar one cup at a time until well blended and smooth.
  11. Color with a few drops of desired food coloring.
  12. Spread onto cooled bars and decorate with sprinkles as desired.
  13. Use parchment paper to lift bars out of pan.
  14. Cut and serve.
  15. Makes ~25 bars
  16. Recipe adapted from Six Sisters Stuff

Did you like this? Share it:

You may also like:

Monkey Bubble Bread and why brunch is the best
Brown Butter Oatmeal White Chocolate Cookies
Strawberry Rhubarb Custard Tart

When I have guests over, I love to send them home with a little something that they can enjoy the following day.  A small bag of fudge or caramels, half of a batch of cookies, or scones for the next morning are what I have in mind.  This Thanksgiving, I plan to send my guests home with a bag of these Pumpkin Oatmeal Cinnamon Chip Cookies.

Pumpkin Oatmeal Cinnamon Chip Cookies {satisfymysweettooth.com}

Pumpkin Oatmeal Cinnamon Chip Cookies {satisfymysweettooth.com}

I have had the vision for these cookies floating around in my mind since the leaves first began to change this year.  I have a perpetual bag of cinnamon chips in my freezer that I was looking to find a purpose for and half of a can of pumpkin puree leftover in my refrigerator, so I was anxious to put both of those ingredients to use.  Oatmeal with cinnamon is one of the most obviously delicious flavor combinations and also I love the texture that oatmeal provides to cookies when it gets all puffed up.  As I was developing the recipe for these Pumpkin Oatmeal Cinnamon Chip Cookies, I happily remembered that pumpkin is a great replacement for butter and oil in recipes and provides such great moisture in baked goods without the added fat.

Pumpkin Oatmeal Cinnamon Chip Cookies {satisfymysweettooth.com}

I love the flavor and texture that nuts offer, so I opted to add chopped walnuts to the Pumpkin Oatmeal Cinnamon Chip Cookies, but you could certainly leave them out or opt for a different nut like pecans if you wish.  These cookies are perfectly soft and chewy thanks to the oatmeal and pumpkin and I know they would be a welcome addition to your holiday dessert table.

Pumpkin Oatmeal Cinnamon Chip Cookies {satisfymysweettooth.com}

Pumpkin Oatmeal Cinnamon Chip Cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: 24 cookies

1 cookies

Oatmeal cookies that are stuffed full of walnuts and cinnamon chips and stay extra soft and chewy thanks to added pumpkin

Ingredients

  • 1/4 cup pumpkin puree
  • 3/4 cup brown sugar
  • 1/2 cup granulated (white) sugar
  • 1 egg
  • 2 tsp vanilla
  • 1 1/4 cup flour
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup rolled oats
  • 3/4 cup cinnamon chips
  • 1/2 cup chopped walnuts

Instructions

  1. Preheat oven to 350 degrees.
  2. Line baking sheets with parchment paper (or lightly grease them).
  3. In a large bowl, beat together the pumpkin, brown sugar and white sugar. Add the egg and vanilla and mix well to combine.
  4. Add flour, baking powder, baking soda and salt until just combined.
  5. Mix in oats, then cinnamon chips and walnuts.
  6. Drop dough in 1/4 cup sized balls onto prepared baking sheets.
  7. Bake 10-12 minutes or until edges of cookies are lightly browned.

Notes

Per cookies: Calories: 135 Fat: 4g Carbohydrates: 24g

Pumpkin Oatmeal Cinnamon Chip Cookies {satisfymysweettooth.com}

Did you like this? Share it:

You may also like:

Cinnamon Spice-glazed Pumpkin Scones
Pumpkin Streusel Bread
8 Desserts Other than Pumpkin Pie to Make for Thanksgiving

One of my favorite parts of the week is Saturday mornings.  My husband can vouch for how much I truly love sleeping in on the weekends.  Then when I wake up, it feels so luxurious to make my latte at my own pace and then it’s time.  I love to sit on the couch, sip my coffee and watch the cooking shows that I record each week.  Without fail if there is a new Pioneer Woman and/or Giada De Laurentiis, I am giddy with excitement to hunker down and watch.  There is not always a recipe that I choose to replicate, but even so, I just enjoy watching people cook on TV.  I particularly love holiday episodes and last weekend, there were some great fall recipes shared on the Halloween episodes.

Mini Pumpkin Cheesecakes with Gingersnap Crust {satisfymysweettooth.com}

Giada made pumpkin bacon cheesecakes, which I adapted into these Mini Pumpkin Cheesecakes with Gingersnap Crusts.   I opted to omit the bacon because I was not in the mood for a savory dessert.  I have told you before that I am not crazy about cheesecakes, but the exception is pumpkin.  The creamy whipped filling for these Mini Pumpkin Cheesecakes tastes like a rich pumpkin pie filling.  And the crust of any cheesecake is my favorite part whether it is composed of graham crackers, Oreo cookies or gingersnaps.  The warm, spicy crust of these mini cheesecakes topped with perfectly spiced, rich pumpkin filling is fall in a bite.

Mini Pumpkin Cheesecakes with Gingersnap Crust {satisfymysweettooth.com}

I love anything that is bite-sized and so I decided to serve these Mini Pumpkin Cheesecakes with Gingersnap Crusts for my book club that I hosted last week.  We read a book that I really loved called The Paris Wife by Paula McLain.  The book was about Ernest Hemingway’s first wife and it certainly led to some interesting conversation!  This dessert was the perfect two-bite sweet to pass around the table after dinner while we discussed.

Mini Pumpkin Cheesecakes with Gingersnap Crust {satisfymysweettooth.com}

Mini Pumpkin Cheesecakes with Gingersnap Crust

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Yield: 24 mini cheesecakes

Individually-sized cheesecakes with all of your favorite fall flavors combined into a perfect two-bite treat

Ingredients

    For the crust
  • 16 gingersnap cookies (enough to yield 1 cup crumbs)
  • 3 Tbsp unsalted butter, melted
  • For the cheesecake filling
  • 1 (8-ounce) package light cream cheese, at room temperature
  • 1/4 cup pumpkin puree
  • 1/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp freshly grated nutmeg (or ground nutmeg)
  • pinch of salt
  • whipped cream for topping

Instructions

  1. Preheat oven to 350 degrees. Line a mini muffin pan with paper liners.
  2. For the crust
  3. Place cookies into a food processor and process until fine crumbs form. (If you do not have a food processor, place cookies into a zip-top bag and crush with a rolling pin.)
  4. Place cookie crumbs into a small bowl, pour melted butter into the bowl and stir to combine.
  5. Place ~1Tbsp of crumb mixture into each paper liner and press it down using a muddler, bottom of a shot glass (or something flat and small).
  6. For the filling
  7. In another medium bowl, combine all ingredients for the filling. Use an electric mixer to mix until smooth and well blended.
  8. Use a small ice cream scoop (or spoon) to place ~2 Tbsp of filling on top of each crust. Bake 12 minutes or until tops are cracked.
  9. Cool 10 minutes then refrigerate for at least 1 hour before serving.
  10. Place a dollop of whipped cream on top of each cheesecake before serving.
  11. Recipe adapted from Giada De Laurentiis

combine cookie crumbs and butter for crust

IMG_2289

blend all ingredients for filling together

IMG_2290

IMG_2291

place 1 Tbsp of crust into paper liners

IMG_2292

press the crust down firmly

IMG_2293

top crusts with 2 Tbsp filling

IMG_2294

bake

IMG_2295

place a dollop whipped cream onto each cheesecake before serving

Mini Pumpkin Cheesecakes with Gingersnap Crust {satisfymysweettooth.com}

Did you like this? Share it:

You may also like:

Peanut Butter Crispy Bars Recipe
OXO LockTop Container Review and Giveaway!
The Perfect Lemon Tart