I think that it is safe to say that Cadbury Mini Eggs are my VERY favorite chocolate candy.  That is a huge statement to make considering how many different chocolate candies I love.  Part of my love for them is because of the memories I have associated with the only-once-a-year-treat.  I could always count on there being a crystal candy dish filled with the chalky, matte, pastel-colored beauties at my mom’s house around Easter.  Now that I am all grown up (???) I set strict limits on only allowing myself to purchase one bag per year of the creamy Cadbury treats because I am realistic and know that any willpower I pretend to have on a daily basis quickly goes out the window when those tiny chocolate eggs are in my presence.  This year, I wanted to feature my beloved Cadbury Mini Eggs and I made a whopper of a treat to show them off!

Chocolate Chip Cookie Cups with Milk Chocolate Ganache {satisfymysweettooth.com}

Chocolate Chip Cookie Cups with Milk Chocolate Ganache {satisfymysweettooth.com}

The milk chocolate ganache that fills these Chocolate Chip Cookie Cups is other-worldly.  Do you know the perfectly fudge texture of the middle layer of a Dairy Queen ice cream cake?  That is the texture that it reminds me of.  This milk chocolate ganache is firm enough that it will stay put and not run all over the place, but flowable enough to scoop or spread exactly where you want it.  Let’s just say I will be making this ganache often and smearing it on everything I eat.

Chocolate Chip Cookie Cups with Milk Chocolate Ganache {satisfymysweettooth.com}

Chocolate Chip Cookie Cups with Milk Chocolate Ganache are the perfect bed to rest my precious Cadbury Mini Eggs atop.  I’m really into cookie cups lately because I would always choose a cookie over a cupcake, yet i love the presentation of a perfectly frosted and sprinkled cupcake, so cookie cups are the best of both desserts.  I also love that cookie cups allow for a  soft and chewy cookie center every time.

Chocolate Chip Cookie Cups with Milk Chocolate Ganache {satisfymysweettooth.com}

These Chocolate Chip Cookie Cups with Milk Chocolate Ganache are the perfect dessert to celebrate the upcoming Easter holiday, or any occasion.  Anyone who loves chocolate (most of the world’s population) and/or chocolate chip cookies (every human with taste buds, duh) will be overjoyed if you present them with these ultimate chocolate treats.

Chocolate Chip Cookie Cups with Milk Chocolate Ganache {satisfymysweettooth.com}

Chocolate Chip Cookie Cups with Milk Chocolate Ganache

Prep Time: 30 minutes

Cook Time: 12 minutes

Total Time: 2 hours, 42 minutes

Yield: 42 cookie cups

Chocolate Chip Cookies Cups with Milk Chocolate Ganache: Perfectly chewy cookie cups topped with thick and fudgey chocolate ganache and Cadbury Mini Eggs

Ingredients

    For the chocolate chip cookie cups
  • 3/4 cup (12 Tbsp) unsalted butter at room temperature
  • 2/3 cup packed brown sugar
  • 2/3 cup white sugar
  • 1 Tbsp white vinegar
  • 2 large eggs
  • 1 Tbsp vanilla
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups mini semi-sweet chocolate chips
  • For the milk chocolate ganache
  • 3/4 cup whipping cream
  • 2 cups chopped good quality milk chocolate (Guittard is my favorite)
  • For decoration
  • 1 bag Cadbury mini eggs
  • sprinkles

Instructions

    For the chocolate chip cookie cups
  1. Preheat oven to 375 degrees. Liberally grease a mini muffin pan.
  2. In a large bowl, with an electric mixer, cream together butter and sugars until light and fluffy, about 2 minutes.
  3. Mix in vinegar, eggs and vanilla until well blended.
  4. Mix in salt, baking powder, baking soda and flour until combined. Mix in mini chocolate chips.
  5. Using a small cookie scoop or spoon, portion dough into muffin tin filling each cavity 2/3 full of dough.
  6. Bake 12 minutes or until edges are lightly browned.
  7. Cool completely and remove from pan.
  8. For the milk chocolate ganache
  9. Place cream into a microwave safe bowl and heat for 45-60 seconds until almost simmering (do not boil). Add chopped chocolate to heated cream and set aside for 5 minutes.
  10. After 5 minutes stir to combine. If chocolate is not completely melted, microwave mixture in 15 second increments and stir until smooth.
  11. Chilll ganache in refrigerator to set for 1-2 hours.
  12. To assemble
  13. Scoop 2 tsp of cooled ganache onto each cooled cookie cup using a small cookie scoop or spoon. Top each cookie cup with sprinkles and a Cadbury Mini Egg.
  14. Chocolate chip cookie recipe adapted from King Arthur Flour Cookie Companion
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Chocolate Chip Cookie Cups with Milk Chocolate Ganache {satisfymysweettooth.com}

This recipe was inspired by Beyond Frosting

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When it comes to chocolate preference I am a milk chocolate girl.  In my opinion, you either appreciate bitter flavors such as dry red wine, strong coffee and extra dark chocolate or you don’t.  I don’t.  With one exception.  If dark chocolate is balanced with nutty caramel and a sprinkle of sea salt to balance the bitter notes, I start to sing a different tune.  Most desserts in general need the right amount of salt to balance their sweetness and there is no better example of that balance of flavors than dark chocolate and salt.  When I saw these Salted Caramel Dark Chocolate Cookies in Sally’s Baking Addiction cookbook, I ran to the store to buy a bag of Rolos and got baking immediately.

Salted Caramel Dark Chocolate Cookies

Salted Caramel Dark Chocolate Cookies

You usually have to choose whether you want chewy, gooey brownies or the crispy corner pieces of the batch, but with these Salted Caramel Dark Chocolate Cookies, you don’t have to choose, you get both.  Imagine a richly dark chocolate brownie-like consistency cookie bursting with semisweet chocolate chips and oozing with soft caramel when you bite into it and that is what you get with these cookies.  If you aren’t salivating yet, you might want to consult someone about that.

Salted Caramel Dark Chocolate Cookies

Salted Caramel Dark Chocolate Cookies

A light sprinkle of sea salt to balance out the chocolatey richness, and these Salted Caramel Dark Chocolate Cookies go down in the record book as one of my all-time favorite decadent treats.  These mouthwateringly delicious cookies are just one of the 75 irresistible recipes that you will find in Sally McKenney’s book Sally’s Baking Addiction:  Irresistible Cookies, Cupcakes & Desserts for your Sweet Tooth Fix.

Sally began her blog, Sally’s Baking Addiction, not long ago, in 2011.  I have continued to be impressed by the rapid growth and success that she has had.  And let me tell you, she is as sweet as her desserts!  I feel like I have gotten to know Sally just through correspondence we have shared between blog comments and emails and I am so happy when good things happens to good people.  Sally’s beautifully photographed cookbook has chapters covering Breads & Muffins, Breakfast, Brownies & Bars, Cakes, Pies & Crisps, Candy & Sweet Snacks, Cookies, Cupcakes and Healthier Choices.  Each recipe is accompanied by a full page color photo so you know exactly what you are going to be enjoying when you begin making one of Sally’s recipes.  This Brown Sugar Glazed Apple Bread is high on my list of what to make next.

Sally works hard testing her recipes to get them just right and so many of her recipes offer helpful tips that she has discovered that will help you to have success when recreating one of her treats.  For example, she has discovered that rolling cookie dough taller than it is wide results in cookies that have some substance and stay more puffy rather than becoming totally flat when they are baking.  Who doesn’t love a thicker cookie?

Sally’s book has a dessert for any occasion you may be celebrating and one of the nicest aspects of her book is that there are no fancy, special ingredients that are difficult to find.  The book is filled with approachable treats that will bring a smile to any face you present them to.

Salted Caramel Dark Chocolate Cookies

Prep Time: 20 minutes

Cook Time: 13 minutes

Total Time: 2 hours, 50 minutes

Yield: 18 cookies

Salted Caramel Dark Chocolate Cookies: The perfect blend of rich chocolate, sweet caramel and a sprinkle of sea salt that will keep you reaching for one more

Ingredients

  • 1 cup all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • pinch salt
  • 1/2 cup butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup light or dark brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 Tbsp milk
  • 1 1/2 cups semi-sweet chocolate chips
  • 18 chocolate-coated caramel candies, such as Rolos
  • coarse sea salt

Instructions

  1. Whisk the flour, cocoa powder, baking soda and salt together in a large bowl. Set aside.
  2. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together in a large bowl on medium speed until creamed, about 2-3 minutes. Beat in egg and vanilla extract. Scrape down sides of the bowl as needed.
  3. Slowly add the dry ingredients into the wet ingredients, and use a mixer on low speed until combined. Add the milk. With a large spoon or rubber spatula, fold the chocolate chips into the dough. The dough will be heavy and sticky. Cover and chill for at least 1-2 hours.
  4. Take the dough out of the refrigerator and allow to soften slightly at room temperature for 10 minutes.
  5. Preheat the oven to 350 degrees. Line two large cookie sheets with parchment paper or silicone baking mats.
  6. Take 2 tablespoons of chilled dough, split it in half and roll each piece into a ball with your hands. Stick a caramel into 1 ball of dough. Top the caramel with the other ball of dough and seal the sides so that the caramel is securely stuffed inside. Repeat with the rest of the dough and caramel candies. Place balls 3 inches apart onto each cookie sheet. Sprinkle each with sea salt before putting into the oven.
  7. Bake each batch for 12-13 minutes. The cookies will appear undone and very soft. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely. The cookies will stay fresh in an airtight container at room temperature for up to 7 days.
  8. Recipe source: Sally's Baking Addiction cookbook
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*Race Point Publishing provided me with a review copy of Sally’s Baking Addiction:  Irresistible Cookies, Cupcakes & Desserts for Your Sweet Tooth Fix but all opinions are, as always, my own.

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Finally.  I am finally beginning to believe that spring is around the corner.  I have been going stir crazy with the rest of you which has led me to pick up a new hobby.

I have a problem with new hobbies in that I instantly want and expect that I will be able to do a very advanced thing as soon as I begin.  For example, what inspired me to start crocheting is that my friend makes these adorable crocheted animals

 (source)

and so I thought, “oh those would be so cute to give as baby gifts, I want to make those!”.  Well I have learned that I can’t run before I walk, that is, baby steps walk.  Also, I find it ironic that I found this new hobby that involves wanting to make scarves for everyone I know just as we are finally able to shed the down jackets and can feel the warmth of the sun again.  Oh well, we will be prepared for next winter I guess.

Spring and summer are my favorite cooking and baking seasons because of the fresh, flavorful ingredients that are in season.  This Brown Butter Shortbread is the perfect way to ring in spring.  I paired the shortbread with a simple raspberry sauce, but it would be equally as delicious with salted caramel, melted chocolate or all on it’s own.

Brown Butter Shortbread {satisfymysweettooth.com}

This Brown Butter Shortbread is so slightly crunchy and crumbly enough that it seems to just melt in your mouth.  The nuttiness of the browned butter really puts the shortbread over the edge and makes it just rich enough.

Brown Butter Shortbread {satisfymysweettooth.com}

Brown Butter Shortbread

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 12 servings

Brown Butter Shortbread is nutty and rich and pairs perfectly with a simply berry or salted caramel sauce

Ingredients

  • 1 cup (16 Tbsp) unsalted butter, browned and cooled [see video here for how to brown butter|https://www.youtube.com/watch?v=iCRHweDa_uo[/youtube]
  • 3/4 cup powdered sugar
  • 1/2 tsp salt
  • 2 1/4 cup flour
  • 2 tsp granulated sugar

Instructions

  1. Preheat oven to 300 degrees.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, using an electric mixer, cream together butter and powdered sugar until light and fully, about 2 minutes.
  4. Add salt and flour and mix to incorporate.
  5. Using your hands, press dough into a ball and knead gently until smooth.
  6. Press dough evenly into a 9-inch tart pan pressing gently about 1 inch up the sides of the pan.
  7. Prick dough all over with a fork and sprinkle with the granulated sugar. Lightly score the dough into wedges with a pizza cutter or sharp knife so that it is easier to cut after it bakes. Place tart pan onto the prepared baking sheet.
  8. Bake 1 hour until lightly golden brown.
  9. Cool 15 minutes, then remove the shortbread from the tart pan and cut into wedges.
  10. Serve alone or with berry or caramel sauce.
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One year ago......
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Oh my goodness sweet teeth, it has been awhile!  I travelled to San Antonio for work last week and then my family was in town for the weekend and I have hardly even looked at a computer, which has been nice, but I miss you!  Just in time for spring, I have a sweet, fruity treat for you today!  I just couldn’t get enough of that Strawberry Buttercream that I shared with you a couple of weeks ago, so I had to find another way to incorporate it.  I bring you Strawberry Cookie Cups with Strawberry Buttercream.

Strawberry Cookie Cups {satisfymysweettooth.com}

Strawberry Cookie Cups {satisfymysweettooth.com}

These Strawberry Cookie Cups just scream spring time.  Even if the weather won’t cooperate quite yet, the vibrant strawberry flavor that is incorporated into each component of this treat will get you excited for the days of farmers’ market and leisurely walks on those perfect summer nights.

Strawberry Cookie Cups {satisfymysweettooth.com}

I used a mini muffin pan for the Strawberry Cookie Cups because I wanted them to be 2-bites of self-contained goodness.  They would also be adorable garnished with a slice of fresh strawberry.

Strawberry Cookie Cups {satisfymysweettooth.com}

 

Strawberry Cookie Cups

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 10 minutes

Yield: 40 cookies

Strawberry Cookie Cups with Strawberry Buttercream are the perfect sweet treat to celebrate spring's arrival

Ingredients

  • 3/4 cup (12 Tbsp) unsalted butter, room temperature
  • 3/4 cup white sugar
  • 1/2 cup packed brown sugar
  • 1 tsp vanilla
  • 1 large egg
  • 1/2 cup strawberry jam
  • 2 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt

Instructions

  1. Preheat oven to 375 degrees.
  2. Spray a mini muffin pan with nonstick cooking spray.
  3. In a large bowl, using an electric mixer, cream together butter and sugars until light and fluffy, about 2 minutes.
  4. Mix in vanilla, egg and strawberry jam.
  5. Add remaining ingredients and mix until well incorporated.
  6. Scoop dough in to greased mini muffin pan filling each cavity 2/3 full with dough.
  7. Bake 12 minutes or until edges are golden brown and centers feel set.
  8. Cool completely before frosting with Strawberry Buttercream.
  9. *See below recipe box for link to Strawberry Buttercream frosting (make 1/2 of amount listed in recipe)
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**CLICK HERE FOR THE RECIPE FOR THE STRAWBERRY BUTTERCREAM AND ONLY MAKE 1/2 THE RECIPE TO TOP THESE STRAWBERRY COOKIE CUPS

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Anytime I can incorporate my favorite dessert flavors into something for breakfast, I feel like I’ve won.  I eat yogurt for breakfast every single weekday and topping my yogurt with different items such as fruit and/or granola helps me never get sick of it.  One of my favorite flavor combinations is chocolate with coconut and when you add the almond that you get in an Almond Joy candy bar, I’m in heaven.  I bought a large container of rolled oats last week with this Almond Joy Granola in mind.

Almond Joy Granola {satisfymysweettooth.com}

Almond Joy Granola begins as any classic granola does with wholesome rolled oats.  Then I added sliced almonds, coconut flakes (you could use shredded coconut if you cannot find the flakes) and a combination of coconut oil and chocolate.  I tried to keep the added sugar to a minimum with just a bit of brown sugar and honey so you will not be overwhelmed with sweetness when you eat this granola.

Almond Joy Granola {satisfymysweettooth.com}

Almond Joy Granola {satisfymysweettooth.com}

I also love customizable recipes, which desctibes this Almond Joy Granola exactly.  Don’t care for almonds?  Swap for peanuts, pecans or skip the nuts all together.  Not a fan of coconut?  Leave it out or substiture rice krispies or corn flakes.

Almond Joy Granola {satisfymysweettooth.com}

Another reason I love this Almond Joy Granola on my breakfast yogurt is that I am crazy for crunch.  Whether it is yogurt or ice cream, I always enjoy it more if there is something crunchy mixed in.

Almond Joy Granola {satisfymysweettooth.com}

Perhaps the most unique addition to my Almond Joy Granola is chia seeds.  Bob’s Red Mill was kind enough to send me some chia seeds because I have been intriqued by the new super seed that is all the rage these days.  While they do not alter or enhance the flavor of this granola at all, in the research I have done, I am excited about the idea that chia seeds are high in omega-3 fatty acids which are good for heart health and are also a good source of fiber, protein and calcium.  No you will not start sprouting green “fur” like the beloved chia pets, you may just feel more full and enjoy a pleasant extra crunch the this Almond Joy Granola!

Almond Joy Granola {satisfymysweettooth.com}

Almond Joy Granola

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Yield: 3.5 cups

1/4 cup

Almond Joy Granola will bring all of the flavors of the popular candy bar to your breakfast bowl!

Ingredients

  • 2 cups rolled oats
  • 1 Tbsp, plus 1 tsp coconut oil (divided)
  • 1/3 cup sliced almonds
  • 1/3 cup coconut flakes (or shredded coconut)
  • 2 Tbsp chia seeds
  • 1/4 cup semi-sweet chocolate chips
  • 1/4 cup brown sugar
  • 2 tsp honey

Instructions

  1. Preheat oven to 350 degrees.
  2. Melt 1 Tbsp coconut oil in microwave until liquified.
  3. Spread rolled oats onto a rimmed baking sheet. Pour melted coconut oil over oats and toss to coat.
  4. Bake 20 minutes, tossing after 10 minutes.
  5. Add almonds and coconut and cook 10 minutes more.
  6. Add brown sugar and honey, toss to coat and cook 5 more minutes.
  7. In a small bowl, melt together chocolate chips and remaining tsp coconut oil in microwave in 30 second increments until smooth.
  8. Toss melted chocolate mixture with oat mixture and bake 5 minutes more.
  9. Cool completely. Store covered for up to 1 week.
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