Category Archives: Candy

Deep-dish Peanut Butter Cookies with M&M Peanut Butter Eggs

March 27, 2012 – 6:00 am

Ever since my trip to Chicago, I have had deep-dish everything on the brain! I love big, bakery-sized cookies and the best way that I have found to make my cookies maintain size while baking is to use a muffin top pan. I also knew that I could not resist many times walking down the Easter candy aisle before a bag or two, or five found their way into my cart.

So when somehow a bag of Peanut Butter M&M eggs ended up on my counter I could not wait to think of what to put them in! I have seen so many enticing peanut butter cookies floating around the internet lately, like the Pudding Peanut Butter Tagalong Cookies from Cassie at Bake Your Day, the Peanut Butter Oatmeal Sandwich Cookies from Two Peas & Their Pod, and these Peanut Butter Sandwich Cookies from Brown Eyed Baker.

I decided to try a new peanut butter cookie recipe from Baked. And because I promise always to be honest with you, here are my thoughts and tips about this recipe:

On a regular cookie sheet, my cookies spread quite a bit and got very thin which made the M&M eggs protrude out of the regular cookies.
Using a muffin top pan, the cookies were exactly what I had hoped for: thick, chewy and moist.
The recipe says that the dough needs to be refrigerated for 3 hours. I am usually a rebel when it comes to this instruction, however, I played by the rules this time and my cookies still spread out way more than I would have liked with the batch that I used a regular cookie sheet. Lesson: I do not think it is necessary to refrigerate the dough, especially if using a muffin top pan or whoopie pie pan.

Deep-dish Peanut Butter Cookies with Peanut Butter M&M Eggs

by Mercedes Porter

Keywords: bake dessert snack peanut butter cookie

Ingredients (18 large cookies)

1 3/4 cups flour
2 tsp baking soda
1 tsp salt
1 cup (16 Tbsp) unsalted butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
1 tsp vanilla
1 cup creamy peanut butter
1 regular-sized bag peanut butter M&Ms (or eggs)

Instructions

Preheat oven to 375 degrees.

In a medium bowl, sift together, flour, baking soda and salt.

In a large bowl and with an electric mixer, cream butter and sugars together. Add eggs and vanilla and mix to combine. Add peanut butter and mix.

Add dry ingredients in 2-3 increments mixing to incorporate after each addition. Add M&Ms.

Drop 1/3 cup of batter into each cavity of a muffin top pan and flatten slightly.

Bake ~15 minutes or until edges are lightly browned and centers are just set.

Cool in pan for at least 5 minutes before removing from pan and placing on wire rack to cool completely.

These cookies are wonderful eaten warm.

Recipe adapted from Baked: New Frontiers in Baking

cream butter and sugars in a large bowl

add eggs, vanilla and peanut butter

add dry ingredients in 2-3 increments

add M&Ms, drop onto muffin top pan and bake

What Easter candy can you not resist?

Did you like this? Share it:

Tags peanut butter | Comments (12)

Chocolate-dipped Coconut Truffles

February 20, 2012 – 6:00 am

I know that Valentine’s Day was last week, but I figured we didn’t have enough chocolate or candy, so I’ve decided that I would load you up with more this week. I mean it’s not like you ate your entire heart-shaped box of chocolates in one sitting, right? And I’ve never heard anyone say “I’m tired of chocolate”. That would be blasphemy!

And since we are in the doldrums of winter and eating coconut mentally transports me to a beach, I thought this was a fitting time to share this recipe. Do you know what I mean about being transported to the beach when you eat coconut? Maybe I rubbed too much Hawaiian Tropic on myself as a child, but anytime I smell coconut, it is suddenly easy for me to relax and picture my feet in the sand and a frosty cocktail in my hand. Anyway, back to the sweets. If you are a fan of Mounds Bars, these truffles will be right up your alley. The best part is, they are no-bake and so you can have them made and dipped in chocolate in no time.

Chocolate-covered Coconut Truffles

by Mercedes Porter

Keywords: no-bake dessert chocolate coconut candy

Ingredients (~30)

3 cups sweetened, shredded coconut
1/2 cup powdered sugar
1/2 cup sweetened condensed milk
1/4 cup coconut oil, melted (could also use butter)
2 cups milk chocolate chips, melted

Instructions

In a medium bowl, combine coconut and powdered sugar. Add sweetened condensed milk and melted coconut oil (or butter) and stir to combine.

Roll 1 1/2 tsp of mixture between your hands to form balls and place rolled balls onto baking sheet.

Place baking sheet into the freezer for 30 minutes.

Dip chilled balls into melted chocolate and place them onto the baking sheet again. Place the dipped truffles on the sheet into the refrigerator or freezer for 15 minutes or until the chocolate is set.

Recipe from How Sweet It Is

combine powdered sugar and coconut

add sweetened condensed milk and melted coconut oil and stir to combine

roll into balls, freeze and dip in melted chocolate

Did you like this? Share it:

Tags Chocolate, coconut | Comments (8)

Homemade Ginger Chews and Ginger Simple Syrup

January 17, 2012 – 9:55 am

Are you obsessed with ginger chews like I am? I love to buy them at Trader Joe’s! They are such a satisfying little treat with their perfect chewiness and burst of fresh ginger flavor. I really love ginger in just about anything because it gives such warm spice to whatever you add it to.

When I saw this recipe for Candied Ginger from America’s Test Kitchen I had a feeling that the resulting sweet would be very similar to my much-loved store-bought chews. This homemade version punches you with even more of a spicy ginger kick. Also, as a bonus, if you save the syrup that you get after boiling the ginger, it is the perfect addition to cocktails, oatmeal, whipped cream or anything else you can think of that could use a sweet ginger jolt.

Ginger Chews and Ginger Simple Syrup

by Mercedes Porter

Keywords: snack healthy ginger candy

Ingredients

2 cups water
2 1/4 cup sugar
ginger (as much as you would like to slice and make)

Instructions

Peel ginger and slice into nickel-sized pieces.

In a small saucepan, combine the water and 2 cups of sugar and simmer over medium heat, stirring until sugar is dissolved.

Place ginger into syrup and simmer for 30 minutes.

Strain ginger into a colander over a bowl to reserve the ginger simple syrup for later use.

Place ginger pieces onto waxed paper in a single layer and allow to dry about 5 hours or until just tacky when you touch it.

Toss ginger in remaining sugar to coat.

Store in airtight container.

peel and slice ginger

combine water and 2 cups of sugar in a small sauce pan and simmer until sugar is dissolved, then add ginger and simmer for 30 minutes

strain ginger in colander over bowl to reserve syrup

lay ginger in a single layer on piece of wax paper and allow to dry

once dry, toss in remaining sugar

What would you do with ginger simply syrup?

Did you like this? Share it:

Tags ginger | Comments (5)

Top 11 of 2011

January 3, 2012 – 2:44 pm

When Satisfy My Sweet Tooth came into existence this past summer, I had no idea where this adventure would take me. What I started as something to share recipes with friends and family and hone my photography skills has slowly developed into a full-time obsession that I just can’t get enough of! Experimenting, writing, taking photos and sharing all of it with you has been such a pleasure and I thank you sincerely for following along with my on my culinary adventures!

I thought I would sum up my first 6 months of blogging with some highlight of my favorite recipes and yours.

1. Possibly my most popular recipe are these Coffee-Spiked Chocolate Caramel Bars. Rich and buttery graham cracker crust topped with homemade caramel, chocolate ganache and sea salt. Need I say more?

On another note, did you know that “espresso” is one of the most commonly mispronounced words? I read a list of words in the newspaper this week. People usually stick a “c” in there to make it “ek-spress-oh”. Just thought you would want to know.

2. I was surprised how gaga you all went for these sweet and salty beauties. I mean don’t get me wrong, I drool over these Peanut Butter, Pretzel and Chocolate Chip Cookies, but I am so happy at how many of you lovelies have let me know that you have made and enjoyed these as well.

3. Next are these Coconut, M&M Cookie Bars. These bars combine two of my favorite ingredients: chocolate and coconut. The flavor of these cookies is almost like the Samoas Girl Scout cookies and they are just so chewy and addicting.

4. One of my favorite savory recipes that I have shared with you is this pasta with Red and Green Pesto. I can’t believe I have only made it once and I also just realized that this would be a very festive Christmas recipe! I really should start making a list for next year’s holiday season already…..

5. And of course, my all-time favorite pasta, Grandma Suzy’s Fettucini Freddi. This sauce is so clean and simple, yet every time I eat it, I cannot stop oohing and aahing over it. And especially now that I received the pasta maker attachment for my mixer, I cannot wait to make homemade noodles with this silky, delectable sauce!

6. I was so thrilled when I stumbled upon this Crock Pot Apple Butter this fall! Talk about an easy food gift to share with others. This will be a staple that I make every fall when friends and family give me apples from their fall harvests.

7. Nothing really satisfied my craving for crunch like these Heath and Macadamia Nut Blondies. Chocolate, toffee and nuts are such a rich combination and all of the textures together makes these bars particularly drool-worthy.

8. I took my first cooking class in 2011 with Emily. The recipe that I have made the most often from that evening of learning is these Fresh Spring Rolls. I love how diverse they are because of all of the possible fillings and the sauce is so perfect that I do not even want to order them out at restaurants anymore! And they are a perfect healthy recipe to start off 2012 right.

9. I never realized how starting my own blog would lead to an obsession with other blogs! There is just so much inspiration to be found by browsing through other people’s creative ideas. No ingredient was more prominent in the blog world during the fall than pumpkin. I have a few pumpkin classics that I make each year and possibly my favorite is this Pumpkin Chocolate Chip Cake. It is so moist and incredible.

10. Peanut Butter Chocolate Chip Granola Bars. These bars are a perfect example of how i see a recipe and then brainstorm about how I can change it to fit my preferences. These are chewy, nutty, filling and healthy. A breakfast treat or snack that you can really feel good about.

11. And finally, one of my favorite combinations, chocolate and peanut butter combined in these soft and chewy Chocolate Cookies with Peanut Butter Cups and Sea Salt. Cookies are my absolute favorite dessert! I’ll take a perfect cookie over a rich chocolate tart or cake any day. They are also very dangerous though because I can never eat just one! This is a cookie that you could easily put your own spin on with several different ingredients. Let your creativity shine!

I am not big on resolutions, but a new year does make me think about what improvements I would like to make in my life. As always, I know that I want and need to exercise more. I actually feel excited about it after lounging non-stop and eating way too many holiday delights.

I have an email folder, Pinterest board and cookbooks full of recipes that I cannot wait to try this year. I hope that you will continue to join me on my adventures in the kitchen. I do so appreciate your readership and support. I always love hearing from you and please let me know if there is anything special you would like me to share with you in 2012. Happy New Year sweet teeth!

Did you like this? Share it:

Tags Apples, caramel, Chocolate, Cookies, Frosting, Fruit, Garlic, Italian, Nuts, peanut butter, Shrimp | Comments (13)

4th Day of Christmas: Pecan Caramels

December 23, 2011 – 8:00 am

On the 4th Day of Christmas my sweet tooth gave to me Pecan Caramels.

Is there anything more fabulous and frustrating at the same time than candy-making? I have almost been brought to tears many times over a flopped batch of fudge or caramels that were rock hard. I think the only thing that can make it any easier is practicing.

I have finally gotten the art of caramels down (at least this year ) and I really think the key to success is a good thermometer. The one that I have is this one that I purchased at Williams Sonoma for not too bad of a price.

(source: Williams Sonoma)

The thing about a candy thermometer is it is very boring to watch until about 10 degrees before your goal temperature and then things really take off. You must watch it oh so closely and remove your pan immediately when you see your target number. If you do that and remember to butter your pan well before pouring the molten mixture into it, it should be smooth sailing.

Pecan Caramels

by Mercedes Porter

Keywords: dessert caramel nuts Christmas candy

Ingredients

1 cup unsalted butter, room temperature
1 (14 oz) can sweetened condensed milk
2 cups brown sugar
1 cup light corn syrup
1 cup chopped pecans (optional)
1 tsp vanilla

Instructions

Liberally butter a 9X13 glass pan.

In a heavy medium-sized pot with a candy thermometer attached, melt the butter over low heat.

Once the butter is melted add sweetened condensed milk, brown sugar, corn syrup and nuts.

Turn heat up to medium-high and bring mixture to a boil. Reduce heat to medium and cook without stirring until the thermometer reaches 240 degrees. Remove from heat, stir in vanilla and pour into prepared pan.

Cool completely. Cut and wrap caramels in wax paper.

What candy have you had trouble making but then mastered with practice?

melt butter in a medium saucepan