I think that most people who drink coffee everyday develop their habit (addiction) while in college.  I mean sure there are the few individuals who start early and like to drink a cup of coffee in the morning before high school, but for the most part, I would bet that most people who drink some form of coffee each day started the ritual in college.  Day after day of grueling studying for endless exams, learning to live on your own and managing all of the chores and responsibility that comes with that privilege, and one or two nights of late night dance parties and it’s not wonder that so many people get hooked on caffeine to help them get through the day.

Somehow, I managed to make it through four years of college, four years of dental school and a year of residency without needing or even being able to handle joining the cool club of coffee drinkers!  I would drink tea or hot chocolate just for something warm and satisfying, but I always found coffee so acidic that it would upset my stomach which made it not even worth trying to drink.  But then I got married and we received a Nespresso machine and I began drinking a latte on the weekend days.  I found that I could handle a latte and began to enjoy it so much that I have now joined the coffee drinking forces and find that I do not enjoy my morning as much without that latte.  When I make them at home, I usually just have a nonfat latte with some type of sweetener, but occasionally I like to order something special like a chai latte.  I love the warm spices of a chai latte and it almost satisfies me like a dessert!  Which is one reason I was so excited to make these Chai Spice Cookie Bars.

Chai Spice Cookie Bars {satisfymysweettooth.com}

Chai Spice Cookie Bars have the fantastic combination of cinnamon, ginger and cloves which seem to warm you from the inside out.  Those spices combined with malt powder, brown sugar and plenty of butter make for a perfect slightly crunchy cookie base.  Top that off with melted white chocolate and an extra sprinkle of cinnamon, and you have the perfect snack to go with your warm morning cup of whatever it is that you drink.

Chai Spice Cookie Bars {satisfymysweettooth.com}

Chai Spice Cookie Bars

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 30 bars

Ingredients

  • 1 cup (16 Tbsp) unsalted butter, room temperature
  • 1 3/4 cup packed brown sugar (light or dark)
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 1/3 cup flour
  • 1/2 cup rolled oats
  • 3 Tbsp malted milk powder
  • 1 tsp ground cinnamon, plus extra for decoration
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 1 1/2 cups white chocolate chips

Instructions

  1. Preheat oven to 350 degrees.
  2. Line a 9X13" baking pan with parchment paper allowing extra parchment to overhang the edges of the pan. Grease the parchment paper.
  3. In a large bowl, using an electric mixer, cream together the butter and brown sugar until light and fluffy. Add vanilla and egg and mix to combine.
  4. Add flour, oats, malted milk powder, cinnamon, ginger, cloves and salt and mix until well combined.
  5. Press dough evenly into prepared pan.
  6. Bake 22-25 minutes or until lightly browned.
  7. Place white chocolate chips into a microwave-safe bowl and microwave in 30-second increments until melted and smooth.
  8. Pour melted white chocolate over warm bars and spread evenly.
  9. Cool completely before cutting and serving.
  10. Recipe adapted from Food Network Magazine

Chai Spice Cookie Bars {satisfymysweettooth.com}

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We are in the doldrums of this brutally cold winter so anything I can make in the kitchen that is reminiscent of summer or a tropical island is what is helping me to get through this polar vortex.  Enter Raspberry Coconut Cake Roll.

Raspberry Coconut Cake Roll {satisfymysweettooth.com}

Just the smell of coconut lifts my spirits because it reminds me of my favorite suntan lotion.  Right behind my number one flavor combination,  chocolate with coconut, raspberry with coconut is my next favorite coconut combination.  The flavors are so light and fresh tasting together.

I have always wanted to try a rolled cake especially when I see pumpkin versions floating around the internet in the fall.  I was always so afraid of failure as I assumed the cake would crack into a pieces when I rolled it, so it has taken me until now to put my big girl pants on and give it a try.  And let me tell you, this Raspberry Coconut Cake Roll truly is easier to make than you would think!

Raspberry Coconut Cake Roll {satisfymysweettooth.com}

I have included step-by-step photos to teach you how to make and assemble this Raspberry Coconut Cake Roll so that hopefully you will not be intimidated like I was to make the light, fluffy cake.  The frosting is literally like biting into a cloud and was so much fun to work with.  If you are not a coconut fan, sliced almonds would be a nice substitute for an outer coating for the cake.

Raspberry Coconut Cake Roll {satisfymysweettooth.com}

How to make a cake roll: Raspberry Coconut Cake Roll

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Yield: 10 servings

Ingredients

    For the cake!
  • 5 large eggs, room temperature
  • 3/4 cup sugar
  • 1/2 tsp coconut extract
  • 3/4 cup flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup raspberry jam
  • For the frosting!
  • 2 large egg whites
  • 1/2 cup sugar
  • 1/2 tsp coconut extract
  • 1/2 tsp vanilla extract
  • 1 cup shredded sweetened coconut

Instructions

    For the cake!
  1. Preheat oven to 350 degrees.
  2. Grease a 18 X 13'' rimmed baking sheet with nonstick cooking spray. Line bottom of tray with parchment paper and grease the parchment paper generously.
  3. In a large bowl, using an electric mixer, beat the eggs at medium-high speed. Add the sugar 1/4 cup at a time. Add coconut extract. Whip until mixture has thickened, 6-8 minutes.
  4. Sprinkle flour, baking powder and salt over whipped eggs and fold in gently with a spatula.
  5. Pour batter into prepared pan and spread evenly with an offset spatula.
  6. Bake until toothpick inserted comes out clean, about 12 minutes.
  7. Place a piece of parchment paper that is slightly larger than the pan onto your counter.
  8. Gently run a knife around the edges of the pan to loosen the cake.
  9. Quickly flip the pan upside down onto the parchment and lift off the pan.
  10. Peel the parchment paper that was baked onto the bottom for the cake.
  11. Beginning at one of the short sides of the cake, begin rolling the cake up into the parchment paper and leave to cool for 15 minutes.
  12. Carefully unroll the cake and spread jam onto cake leaving about a 1-inch border around the cake.
  13. Roll back up carefully (without the parchment paper). Place onto serving dish.
  14. For the frosting!
  15. Place egg whites, sugar, and extracts into a medium-sized heatproof bowl. Place bowl over a small pot of simmering water about 1-inch deep (or use a double boiler). Whisk the mixture until the sugar is dissolved.
  16. Remove the bowl from the heat and beat mixture with a mixer on medium-high speed until it is thickened and cooled and appears shiny, about 5 minutes.
  17. Spread frosting over cooled cake roll.
  18. Lightly press shredded coconut onto frosting.
  19. Cut and serve.
  20. Cake recipe adapted from America's Test Kitchen Baking Book
  21. Frosting recipe adapted from Food Network Magazine

Pour batter into prepared pan and spread evenly with an offset spatula

IMG_2654

IMG_2655

Bake cake until toothpick inserted comes out clean, about 12 minutes

IMG_2657

Quickly flip the pan upside down onto the parchment and lift off the pan

IMG_2658

IMG_2659

Peel off the parchment paper that was baked onto the bottom for the cake

IMG_2660

Beginning at one of the short sides of the cake, begin rolling the cake up into the parchment paper; cool for 15 minutes

IMG_2661

IMG_2662

Carefully unroll the cake and spread jam onto cake leaving about a 1-inch border around the cake

IMG_2664

Roll back up carefully (without the parchment paper) and place onto serving dish

IMG_2665

Prepare frosting, spread onto cake and gently press coconut onto frosting

IMG_2666

 

IMG_2667

Raspberry Coconut Cake Roll {satisfymysweettooth.com}On a side note, I have been reading Bridget Jones Mad About the Boy by Helen Fielding for book club this week and I just can’t get her voice out of my head as I write!  I have not read the two previous books, but let me tell you if you are looking for a quick and literally laugh-out-loud book to pass the time while you wait for spring to arrive, I would highly recommend this book!  Have you read any good books lately?

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One of my very good friends got engaged and I co-hosted an engagement party for her last Saturday.  I asked her what type of dessert she would like for the party and she said that she would love mini champagne cupcakes with pink frosting.  Prosecco is my drink of choice so I almost always have a bottle on hand and so I decided to pop open a bottle and pour a little bit into a glass for myself and a little bit into the cupcakes.  I was so happy with how these Sparkly Pink Prosecco Cupcakes turned out!

Sparkly Pink Prosecco Cupcakes {satisfymysweettooth.com} Not only were these Sparkly Pink Prosecco Cupcakes gorgeous, girly and festive, but they tasted incredibly delicious too!

Sparkly Pink Prosecco Cupcakes {satisfymysweettooth.com}I think what made the cupcakes so tasty was the combination of the prosecco flavor and that I added both vanilla and almond extracts.  The flavor of the Sparkly Pink Prosecco Cupcakes was perfectly sweet without being too strongly flavored by either extract.  The cupcakes were perfectly tender and I topped them with a prosecco-infused buttercream and sprinkled them with Wilton Cake Sparkles for an extra special finishing touch.

Sparkly Pink Prosecco Cupcakes {satisfymysweettooth.com}

These Sparkly Pink Prosecco Cupcakes are the perfect treat to celebrate any special occasion and of course, the frosting could be customized to compliment any theme!

Sparkly Pink Prosecco Cupcakes {satisfymysweettooth.com}

Sparkly Pink Prosecco Cupcakes

Cook Time: 12 minutes

Yield: 84 miniature cupcakes

Sparkly Pink Prosecco Cupcakes: Perfectly tender white cupcakes topped with gorgeous sparkly pink prosecco-infused buttercream

Ingredients

    For the cupcakes
  • 1 1/2 cups (24 Tbsp) unsalted butter, room temperature
  • 2 1/3 cup sugar
  • 3 eggs
  • 3 1/4 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 Tbsp, plus 1/2 tsp baking powder
  • 1 tsp salt
  • 2/3 cup half-and-half (I used fat-free)
  • 2/3 cup prosecco
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • For the frosting
  • 3 cups (48 Tbsp) unsalted butter, room temperature
  • 6 cups powdered sugar
  • 2-3 Tbsp prosecco
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/4 tsp salt
  • few drops of pink food coloring (or coloring of your choice)

Instructions

    For the cupcakes
  1. Preheat oven to 350 degrees and line mini muffin pans with mini paper liners.
  2. Combine half-and-half, prosecco and extracts in a liquid measuring cup. Set aside.
  3. Combine flour, cornstarch, baking powder and salt in a bowl. Set aside.
  4. In a large bowl, using an electric mixer, cream together butter and sugar until light and fluffy.
  5. Add eggs and mix until combined.
  6. Add flour mixture alternating with liquid mixture in two parts starting with dry and ending with wet ingredients.
  7. Fill prepared muffin pan cups 2/3 full of batter.
  8. Bake 12 minutes or until a toothpick inserted into cupcakes comes out with only a few moist crumbs.
  9. Cool completely before frosting.
  10. For the frosting
  11. In a large bowl, using an electric mixer, cream together butter and powdered sugar until light and fluffy. Add extracts and food coloring and mix until well blended.
  12. Add prosecco 1 Tbsp at a time until frosting is piping or spreading consistency.
  13. Pipe frosting onto cooled cupcakes and decorate with sprinkles or sparkles.

Notes

*Note: Prep time will vary depending on how many pans you have. Each pan will need to bake for 12 minutes and cupcakes will need to cool for about 15 minutes before frosting. *To make regular-sized cupcakes: Line regular-sized muffin pan with paper liners. Fill 2/3 full with batter and bake until toothpick inserted comes out with only a few moist crumbs, about 20 minutes.

Sparkly Pink Prosecco Cupcakes {satisfymysweettooth.com}

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