Spritz cookies are a classic holiday cookie.   I cannot think of a Christmas that my mom did not make a batch of colorful, buttery, festive Spritz cookies.  And they are my husband’s favorite Christmas cookie to boot.

Flower Spritz Cookies {satisfymysweettooth.com}

Despite the fact that Spritz cookies are traditionally a holiday cookie, I was making a couple of desserts for a baby shower yesterday and I thought, who says this popular cookie only gets to come out in December?  The bridal shower was a tea party theme, so I thought that colorful Flower Spritz Cookies were the perfect sweet bite.

Flower Spritz Cookies {satisfymysweettooth.com}

I chose pink, purple and orange for the dough, so that it was extra girly, but you could use any colors that match the theme of your party or event.   You do need a cookie press for these Flour Spritz Cookies, but other than that one piece of special equipment, these cookies could not be any easier to make.

Flower Spritz Cookies {satisfymysweettooth.com}

Another aspect of these cookies that makes them totally customizable is the flavor of extract(s) that you add.  My favorite is a combination of vanilla and almond, but you could use lemon, coconut or any other extract flavor you enjoy.  You know me, I love to put a spin on a classic recipe and the bright colors and fun shape of these Flower Spritz Cookies are the perfect way to bring a favorite holiday cookie into a new light.

Flower Spritz Cookies

Prep Time: 10 minutes

Cook Time: 7 minutes

Yield: about 30 cookies

Classic butter cookies shaped and colored like bright summer flowers

Ingredients

  • 1 cup (16 Tbsp) unsalted butter, room temperature
  • 1/2 cup sugar
  • 1 egg
  • 2 1/4 cup all-purpose flour
  • 1/2 tsp vanilla extract
  • 1 tsp almond extract
  • food coloring
  • sprinkles (optional)

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, using an electric mixer, cream together butter and sugar until light and fluffy, about 2 minutes.
  3. Mix in egg and extracts until well combined.
  4. Mix in flour until incorporated.
  5. Add desired food coloring.
  6. Load cookie press according to directions and press cookies onto cookie sheets leaving 1-inch in between the cookies. Decorate with sprinkles if desired.
  7. Bake 7-9 minutes or until cookies feel set around edges.
  8. Cool completely on cookie sheets.

Flower Spritz Cookies {satisfymysweettooth.com}

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A funny thing happened to me in my kitchen that resulted in these delicious bites of randomness.  I was in the process of making S’mores Brownie Bites because I am on a s’mores kick lately, and I had my brownie batter all mixed up, my marshmallows ready to go and then I realized that the few graham crackers that I thought that I had left over from S’mores Ice Cream Cake had become dessert in an act of desperation the night before!  I was so bummed, but did not want to run to the grocery store and had to use the brownie batter that I had already prepared so I looked through my pantry for brownie batter mix-in inspiration.

Peanut Mallow Brownie Cups {satisfymysweettooth.com}

My eye immediately caught the huge container of honey roasted peanuts that we always have on hand for snacking and I thought, people love the fluffernutter flavor combination (peanut butter and marshmallow cream), so why not still use the mini marshmallows that I had planned on and then throw in some of the peanuts?!  I wasn’t sure if my idea was going to be genius or a total flop and waste of ingredients, but I am happy to report that a slight panic over one missing ingredient resulted in the fantastically sweet & salty combination that is Peanut Mallow Brownie Cups!

Peanut Mallow Brownie Cups {satisfymysweettooth.com}

You already know how much I love anything individually-sized and that I have an obsession with cookie cups, so despite the unexpected manner in which these Peanut Mallow Brownie Cups came to be, they really don’t seem like that much of a stretch for me, do they?  The brownie batter is perfectly fudgey and not too sweet which makes the sweet, gooey marshmallows the perfect addition.  I always love a little crunch in my desserts and so the honey roasted peanuts are just the perfect little addition.

Peanut Mallow Brownie Cups {satisfymysweettooth.com}

I decided to top the Peanut Mallow Brownie Cups with a dab of quick peanut butter icing just so that I could decorate them with a few extra peanuts and marshmallows, but you could certainly skip that step.

Peanut Mallow Brownie Cups {satisfymysweettooth.com}

Peanut Mallow Brownie Cups

Prep Time: 10 minutes

Cook Time: 16 minutes

Total Time: 45 minutes

Yield: 12 brownie cups

Peanut Mallow Brownie Cups: Dense fudgey individually-sized brownies filled with honey roasted peanuts and mini marshmallows are the ultimate sweet and salty treat

Ingredients

  • 8 Tbsp (1/2 cup) unsalted butter
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup sugar
  • 2 large eggs
  • 2 tsp vanilla
  • 1 cup flour
  • 3/4 cup miniature marshmallows, plus more for garnish, if desired
  • 1/2 cup honey roasted peanuts, plus more for garnish, if desired
  • For the optional peanut butter icing
  • 1/4 cup powdered sugar
  • 1 Tbsp peanut butter
  • 1-3 tsp milk

Instructions

  1. Preheat oven to 350 degrees and line a muffin pan with paper liners.
  2. In a large, microwave-safe bowl, melt butter and chocolate chips together in 30-second increments, stirring in between, until chocolate is fully melted and mixture is smooth.
  3. Mix in eggs and vanilla until well combined. (Make sure to mix immediately after adding eggs so that the hot chocolate mixture does not cook the eggs).
  4. Mix in flour just until you no longer see any streaks of flour remaining.
  5. Gently fold in the marshmallows and peanuts using a spatula or wooden spoon.
  6. Use an ice cream scoop or large spoon to fill paper liners in prepared pan 3/4 full of batter.
  7. Bake 16 minutes or until a toothpick inserted into the brownies comes out with only a few moist crumbs.
  8. Cool completely.
  9. For the optional peanut butter icing
  10. Put peanut butter in a small, microwave-safe bowl and microwave for 30 seconds, until it gets a bit runny.
  11. Mix in powdered sugar and stir until smooth.
  12. Add milk 1 tsp at a time to reach desired consistency.
  13. Spread a small amount of icing onto each cooled cupcake and top with extra marshmallows and peanuts if desired.

Peanut Mallow Brownie Cups {satisfymysweettooth.com}

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Besides Strawberry Rhubarb Custard Tart, one other dish that I simply must have once summer has finally arrived is classic, fresh bruschetta.  Fresh from the garden tomatoes and basil combined with garlic and olive oil makes the most perfect combination.

I love to put twists on classic recipes like bruschetta and so this Grilled Tomato Basil Bruschetta is just different enough that you still recognize the flavors, but your tastebuds are pleasantly surprised by the slightly charred flavor that grilling the bread provides.

Grilled Tomato Basil Bruschetta {satisfymysweettooth.com}

I started my Grilled Tomato Basil Bruschetta by dicing five vine on tomatoes.  To the diced tomatoes, I added two cloves of crushed garlic.  I like my garlic flavor to be strong, but if you would like it to be a little more mild, just add one clove.  Finally, I cut a small bunch of basil into thin strips.  All of these ingredients are combined in a bowl and get drizzled with olive oil and sprinkled with salt and pepper.  I let the tomato mixture sit out on the counter while I prepare the bread by slicing a baguette and smearing one side of each piece of bread with a light coating of salted butter.

Grilled Tomato Basil Bruschetta {satisfymysweettooth.com}

The key to the Grilled Tomato Basil Bruschetta is the grilled bread (duh), but if you don’t have an outdoor grill at your disposal, a hot grill pan will do the trick.  Heat your grill to medium-high heat and once it is good and hot, place the pieces of baguette buttered-side down onto the grill.

Grilled Tomato Basil Bruschetta {satisfymysweettooth.com}

You will only need to have the bread on the grill for about 5 minutes or less, depending on how hot your grill is.  You just want nice, dark brown grill marks on the bread.  I then placed my grilled bread onto an old cookie sheet that I wasn’t worried about getting a little charred on the grill.  I topped the bread with the tomato mixture and a sprinkle of shaved parmesan cheese and then put the whole cookie sheet back onto the grill just until the tomato mixture was heated through and the parmesan was slightly melted.

Grilled Tomato Basil Bruschetta {satisfymysweettooth.com}

Grilled Tomato Basil Bruschetta is the perfect appetizer to bring on any summer booze cruise, which is what I did with it at the lake cabin or to serve as an appetizer before the rest of your grilled meal.

Grilled Tomato Basil Bruschetta {satisfymysweettooth.com}

Grilled Tomato Basil Bruschetta

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 16-20 pieces

A summer classic kicked up a notch by the slightly charred flavor of buttered and grilled baguette

Ingredients

  • 5 ripe tomatoes, diced
  • 1-2 cloves fresh garlic, crushed
  • 2-3 Tbsp chopped fresh basil
  • 3 Tbsp olive oil
  • salt & pepper
  • one baguette
  • 1/4 cup salted butter, at room temperature
  • shaved parmesan cheese (for topping)

Instructions

  1. Heat grill to medium-high heat.
  2. Combine tomatoes, garlic, basil, and olive oil in a medium bowl. Salt and pepper to taste.
  3. Slice baguette and spread a thin layer of salted butter onto one side of each slice.
  4. Place bread buttered-side down onto the heated grill. Grill for about 5 minutes or until bread is lightly browned and has dark brown grill marks. Watch closely as the bread can burn easily.
  5. Place the bread, grilled-side up onto a cookie sheet. Top each slice with 1-2 Tbsp of the tomato mixture.
  6. Sprinkle each piece with parmesan.
  7. Place sheet onto grill and heat until tomato mixture is heated through and the cheese is slightly melted.

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I promised that I would be back today with a perfect summer dessert and I am a girl who keeps her word.  S’mores Ice Cream Cake is the perfect dessert to bring to any backyard barbecue or 4th of July party you will be attending this summer!

S'mores Ice Cream Cake {satisfymysweettooth.com}

S’mores Ice Cream Cake {satisfymysweettooth.com}

 

S'mores Ice Cream Cake {satisfymysweettooth.com}

S’mores Ice Cream Cake {satisfymysweettooth.com}

I don’t think I will ever grow out of loving the taste of a perfectly toasted marshmallow that is just hot enough to melt the milk chocolate onto my graham crackers creating the perfect s’more.  Any dessert that I see that has a s’mores theme, I am instantly drawn to.  This S’mores Ice Cream Cake was made at the request of my husband who claims any ice cream cake as one of his favorite desserts.

S'mores Ice Cream Cake {satisfymysweettooth.com}

S’mores Ice Cream Cake {satisfymysweettooth.com}

The base for the cake is the only part of the recipe that needs to be baked and even that only requires a mere 8 minutes in the oven for the graham cracker crust to be perfectly golden brown.  This is no ordinary graham cracker crust though.  Just before you put the crust into the oven to bake, you sprinkle it with miniature chocolate chips so that the chocolate (aka best part of a s’more?) is not missed in any component of the S’mores Ice Cream Cake.

S'mores Ice Cream Cake {satisfymysweettooth.com}

S’mores Ice Cream Cake {satisfymysweettooth.com}

Two different flavors of ice cream are used for the layers of the cake.  Now you could just use vanilla as one of the two layers, but I wanted to make sure that my favorite flavor of a s’more (didn’t I just say my favorite part is the chocolate??), the toasted marshmallow, shined through, so I toasted a bag of mini marshmallows to golden brown perfection and blended them up with a tub of softened vanilla ice cream to create “homemade” toasted marshmallow ice cream.

As if the graham cracker crust wasn’t enough, the layers of toasted marshmallow and chocolate ice cream are separated and topped with broken pieces of chocolate dipped graham crackers.  The crackers stayed delightfully crispy which was such a nice texture contrast to the creamy dreamy ice cream.  I had a little extra chocolate coating that I used to dip the graham crackers so I drizzled it over the top of the S’mores Ice Cream Cake so that it looked as fun to eat as it was!

S'mores Ice Cream Cake {satisfymysweettooth.com}

S’mores Ice Cream Cake

Prep Time: 1 hour

Cook Time: 5 hours

Total Time: 6 hours

Yield: 12 pieces

S'mores Ice Cream Cake: Graham cracker crust is topped with toasted marshmallow and chocolate ice creams with chocolate-dipped graham crackers layered throughout the cake

Ingredients

    For the crust!
  • 1 1/2 cups graham cracker crumbs
  • 1 Tbsp sugar
  • 5 Tbsp unsalted butter, melted
  • 1/2 cup miniature chocolate chips
  • For the chocolate coated graham crackers!
  • 2 cups milk chocolate, chopped (or you can use milk chocolate chips)
  • 1 Tbsp canola oil
  • 6 whole graham crackers (sheets), broken in half
  • For the ice cream!
  • 1 quart vanilla ice cream (I used Edy's Slow-Churned)
  • 1 quart chocolate ice cream (I used Edy's Slow-Churned)
  • 1 bag miniature marshmallows

Instructions

  1. Prepare a 9-inch springform pan by lining the bottom with parchment paper.
  2. Allow the 2 quarts of ice cream to sit out on the counter while you prepare the crust so that it softens and then it will be easier to use.
  3. For the crust!
  4. Preheat oven to 325 degrees.
  5. In a bowl, mix together the graham cracker crumbs and sugar. Stir in the melted butter and mix to combine.
  6. Pour graham cracker mixture into prepared pan and pat it down firmly and evenly with your fingers.
  7. Sprinkle the top of the crust with the miniature chocolate chips and bake until golden brown, 8 minutes.
  8. Remove from oven and set aside to cool completely.
  9. For the chocolate coated graham crackers!
  10. Line a baking sheet with parchment paper.
  11. Place the chocolate and oil into a microwave-safe bowl and microwave in 30 second increments until the chocolate is melted. Stir in between microwaving and stop heating once chocolate is smooth.
  12. Pick up one of the graham cracker squares by a corner and dip it into the melted chocolate to coat each side. Shake gently to remove excess chocolate.
  13. Place the dipped graham cracker onto the parchment-lined baking sheet.
  14. Repeat with remaining graham crackers.
  15. Place the dipped crackers into the refrigerator to cool completely.
  16. Save any extra chocolate coating for the top of the cake.
  17. Once cooled and set, break the graham crackers into irregular pieces or cut with a knife into triangles.
  18. For the toasted marshmallow ice cream!
  19. Line another baking sheet with parchment paper and lightly grease the paper with nonstick cooking spray.
  20. Turn oven to broil.
  21. Pour miniature marshmallows in a single layer over the prepared parchment paper.
  22. Place under broiler AND WATCH VERY CLOSELY! The marshmallows will only take a matter of seconds to turn golden brown. Remove them IMMEDIATELY when they turn golden brown.
  23. Use a spatula to scrape the toasted marshmallows off of the baking sheet and place them into a blender.
  24. Place the vanilla ice cream into the blender with the marshmallows and blend until combined and smooth. It's ok if there are a few whole marshmallows that don't get blended, they will look cute!
  25. To assemble the ice cream cake!
  26. Scoop softened chocolate ice cream onto cooled graham cracker crust and spread it into an even layer with a spatula.
  27. Top the chocolate layer with a single layer of the chocolate coated graham crackers.
  28. Top the graham crackers with the toasted marshmallow ice cream (it should be almost pourable after being blended).
  29. Place the cake into the freezer for one hour.
  30. Top cake with any remaining chocolate coating and with remaining chocolate coated graham crackers.
  31. Freeze for at least another 4 hours before removing from the pan, cutting and serving.
  32. *Note, if you do not have a springform pan, you can use a 9-inch square pan and simply line the pan with parchment paper so that it overhangs the edges. You will be able to use the overhanging edges to lift the cake out of the pan.
  33. *Marshmallows can go from barely browned to black and scorched in a matter of seconds, so never leave them unattended under the broiler.

Notes

The 6 hours includes making each of the layers, assembly and freezing.

Recipe adapted from Lunds and Byerly’s Real Food

line pan with parchment paper

S'mores Ice Cream Cake {satisfymysweettooth.com}

mix together ingredients for graham cracker crust and press evenly into pan

S'mores Ice Cream Cake {satisfymysweettooth.com}

S'mores Ice Cream Cake {satisfymysweettooth.com}

sprinkle the crust with miniature chocolate chips

S'mores Ice Cream Cake {satisfymysweettooth.com}

bake and cool

S'mores Ice Cream Cake {satisfymysweettooth.com}

prepare chocolate coating and dip graham crackers

S'mores Ice Cream Cake {satisfymysweettooth.com}

toast marshmallows under broiler

S'mores Ice Cream Cake {satisfymysweettooth.com}

blend marshmallows with the vanilla ice cream

S'mores Ice Cream Cake {satisfymysweettooth.com}

spread softened chocolate ice cream over cooled crust

S'mores Ice Cream Cake {satisfymysweettooth.com}

top with broken chocolate coated graham crackers

S'mores Ice Cream Cake {satisfymysweettooth.com}

top with toasted marshmallow ice cream

S'mores Ice Cream Cake {satisfymysweettooth.com}

freeze then top with any remaining chocolate coating and rest of chocolate coated graham crackers

S'mores Ice Cream Cake {satisfymysweettooth.com}

freezer at least 4 hours before serving

S'mores Ice Cream Cake {satisfymysweettooth.com}

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When I started Satisfy My Sweet Tooth three years ago (WHAT?!), I was so inspired and my brain was overflowing with ideas for recipes that I wanted to share with you.  Way back then, I promised myself that I would never write a post “just to post something”.  I want each entry to be about a recipe or cookbook or restaurant that I am jumping up and down with excitement to tell you about.

Despite it being summer which other than the holidays, is usually the time of year that my mind is the busiest thinking of fun recipes to share, the last couple of weeks, I hit a rut in my creative road.  No matter what fantastically fresh summer ingredient recipe

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or mouth-wateringly delicious dessert I saw on TV or in a magazine, or on Pinterest, nothing seemed to motivate me to want to go through the effort it takes to photograph and write about anything I had made.

Other than the fact that there are so few hours of daylight in the winter to take photos in Minnesota, the freezing cold weather really does lend itself well to a hobby like blogging.  There is not much else to do, no hope or desire to do anythign else outside and so baking all day on a Saturday, followed by photograping recipes on a Sunday while the light is prime is an ideal way to spend a weekend.  But when the warm weather that we have been so deprived of for most of the year finally arives in the spring, there are so many other things I want to fit into each evening after work.  Going for quality time walks with my husband every night after dinner, planning and packing for the upcoming weekend trip to the lake cabin, spending way too much time analyzing every flight, hotel and excursion option for a big trip we are looking forward to in the fall

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all after a full day of my full-time job, leaves me with not enough hours in the day to contribute to this creative outlet that I love so much.

I can’t even tell you how great it felt just to get that all out of my head and onto a page!  After a couple of weeks of feeling guilty for neglecting my online world, I was getting ready to go to a barbecue at some friends’ house last Saturday and I was asked to bring a dessert.  My husband said he knew exactly what he wanted me to make and BOOM!  The spark was back! S’mores Ice Cream Cake was just the inspiration catalyst that I had been longing for for the past few weeks!

If you are still with me, I just want to say thank you for your patience as I worked through my mini burned out rut and to reward you for you loyalty that I so greatly appreciate, tomorrow I will share the most perfect summer dessert:  S’mores Ice Cream Cake!  Start drooling about a graham cracker chocolate chip crust, “homemade” toasted marshmallow ice cream and handmade chocolate-dipped graham crackers to top it all off.  Until tomorrow….

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