The sun is shining, the birds are chirping and I feel like winter was so long and tortuous, yet how is it already springtime??  It’s amazing how time flies!  This March has been crazy busy for me with lots of travel, studying and trying to keep myself balanced and it makes me so excited to think that lake weekends are not too far off.  The nicer weather and finally being able to be outside has be craving light recipes that won’t weigh me down.  These Lemon Rosemary Cookies are not only delicious, light and fluffy, but they have only 60 calories per cookie!!!!

Lemon Rosemary Cookies {satisfymysweettooth.com}

Thanks to the incorporation of vanilla extract along with the fresh lemon juice, these Lemon Rosemary Cookies are too tart and the rosemary adds just a hint of herby-ness which makes them extra special and unique.

Lemon Rosemary Cookies {satisfymysweettooth.com}

The cookies melt in your mouth because of the cornstarch that is incorporated into the dry ingredients and that also helps them stay soft for several days.  I flattened the cookie dough by using the bottom of a small glass dipped in sugar and I just love the shimmer that the sugar gives to the cookies.

Lemon Rosemary Cookies {satisfymysweettooth.com}

These Lemon Rosemary Cookies are the perfect addition to any bridal or baby shower, Easter brunch or barbecue that you go to this spring.

Lemon Rosemary Cookies

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 28 cookies

1 cookies

60 calories

2g; carbs 11g

These slightly tart and herby cookies are light as air and as soft as clouds and the perfect cookie to celebrate springtime

Ingredients

  • 2 Tbsp unsalted butter, at room temperature
  • 2 Tbsp canola oil
  • 1/2 cup sugar (+1/4 cup for coating cookies)
  • 1 large egg white
  • 1 tsp vanilla extract
  • 3 Tbsp fresh lemon juice
  • 1/2 tsp chopped fresh rosemary
  • 1 1/4 cup all-purpose flour
  • 1/3 cup cornstarch
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper (or spray lightly with nonstick cooking spray).
  2. In a large bowl, using an electric mixer, cream together butter, oil and sugar until light and fluffy.
  3. Add egg white, vanilla, lemon juice and rosemary and mix.
  4. Add remaining ingredients and mix until well combined.
  5. Place remaining 1/4 cup sugar into a small, shallow bowl.
  6. Scoop heaping teaspoons of dough and form into balls. Place balls onto cookie sheet.
  7. Dip the bottom of a small glass into the cookie dough to make it sticky, then dip the glass into the sugar and flatten one of the cookies. Repeat with remaining cookies, dipping the glass into the sugar for each cookie.
  8. Bake 8-10 minutes or until centers feel set.
  9. Cool completely.
  10. Recipe adapted from Eating Well

Lemon Rosemary Cookies {satisfymysweettooth.com}

Print Friendly
Did you like this? Share it:

You may also like:

Honey Corn Muffin Recipe
4th Day of Christmas: Pecan Caramels
Superfood Smoothie

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

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

This recipe was inspired by Beyond Frosting

Print Friendly
Did you like this? Share it:

You may also like:

Homemade Ginger Chews and Ginger Simple Syrup
What I'm Loving This Week
Apple Brown Betty

With my husband’s new lifestyle change, I wanted to come up with a relatively healthy and low carb treat for Easter weekend.  I will admit that I am not the biggest fan of Splenda, but until I try out some other zero calorie sweeteners, I know that it is a safe choice that I can bake with while keeping the carb count to a minimum.  These Low Carb Carrot Cupcakes with Cream Cheese Frosting taste anything but healthy, but are truly a dessert you can feel good about eating!

Low Carb Carrot Cupcakes {Satisfy My Sweet Tooth}

I actually cut the amount of flour down in this recipe and the consistency was quite perfect.  These Low Carb Carrot Cupcakes were so soft and moist which also was a result of the cup of grated carrots that is added into the batter.  Who can complain about getting some additional veggies in your diet while eating a cupcake??

Low Carb Carrot Cupcakes {Satisfy My Sweet Tooth}

The cream cheese frosting on top of these cupcakes is just as luscious as any frosting you have ever tasted and it only has 1/4 cup of powdered sugar!  Flavored extracts are so great for adding sweet flavor without adding too much extra sugar.

Low Carb Carrot Cupcakes {Satisfy My Sweet Tooth}

We felt so good about eating these Low Carb Carrot Cupcakes that I called them “muffins” and we ate them for Easter breakfast!

I mentioned that I will be including some nutritional values in my recipes from now on, so please find that information at the bottom of the recipes if you are interested.

Low Carb Carrot Cupcakes

Prep Time: 15 minutes

Cook Time: 14 minutes

Total Time: 29 minutes

Yield: 10 cupcakes

1 cupcake

Low Carb Carrot Cupcakes are deceivingly healthy and blatantly delicious!

Ingredients

    For the cupcakes:
  • 1 cup grated carrots
  • 2 eggs
  • 3 Tbsp canola oil
  • 1 cup Splenda (or sugar)
  • 1/4 cup nonfat plain Greek yogurt
  • 1 tsp vanilla
  • 1/2 cup white whole wheat flour
  • 1/2 cup all-purpose flour
  • 2 tsp ground cinnamon
  • 2 tsp baking powder
  • For the frosting:
  • 3 Tbsp unsalted butter, room temperature
  • 4 oz. 1/3 less fat cream cheese, room temperature
  • 1/4 cup powdered sugar
  • 2 tsp vanillla

Instructions

    For the cupcakes:
  1. Preheat oven to 350 degrees and line a muffin pan with paper liners.
  2. In a large bowl, mix together carrots, eggs, oil, Splenda, yogurt and vanilla.
  3. Add flours, cinnamon and baking powder and mix well.
  4. Fill muffin cups 1/2 full of batter.
  5. Bake 14 minutes or until toothpick inserted into muffins comes out clean.
  6. Cool completely before frosting.
  7. For the frosting:
  8. Mix all ingredients until smooth and creamy.
  9. Top each cupcake with frosting.

Notes

Per cupcake: Carbs: 15g Calories: 184

Low Carb Carrot Cupcakes {Satisfy My Sweet Tooth}

Print Friendly
Did you like this? Share it:

You may also like:

Banana Bars with Brown Sugar Frosting and Walnuts
Oatmeal Cranberry and Dark Chocolate Cookies
Oreo-Stuffed Peanut Butter Cookies

A couple of years ago, the Easter Bunny brought me this book:

Have you seen this book?  It has some of the most adorable cupcake creations I have seen.  The materials and details that are put into each cupcake design are incredible.  Although I think the cupcakes in this book are so cute, I have been too intimidated (lazy?) to spend the time making any of them myself.  Until now.

With spring having sprung, and Easter right around the corner, I have green grass, flowers and baby animals on the brain.  I could no longer resist these little cotton tails

peaking out of grassy egg-filled patches.

I tried a new chocolate cupcake recipe from Sweetness Delicious Baked Treats for Every Occasion by Sarah Levy (which was super moist and chocolatey) and stuck with my favorite vanilla buttercream frosting from Magnolia Bakery.

For the bunny cupcakes, I frosted cupcakes with buttercream and then dipped the frosting in crushed Oreos.  The bunnies’ feet are cut out from the flat Kraft Stacker Marshmallows, with jellybeans and chocolate covered sunflower seeds for the “pads” of the feet.  The tail is a mini marshmallow coated in thinned out buttercream and rolled in decorating sugar.

For the grass cupcakes I used a Wilton #104 icing tip and topped the frosting with Whopper Eggs.

Powered by Recipage

combine cocoa powder and boiling water

combine dry ingredients in large bowl and add butter and cocoa mixture

add eggs and vanilla and mix well

pour batter into cupcake liners 3/4 full

bake, then cool completely before frosting

Vanilla Buttercream

by Adapted from Magnolia Bakery

Keywords: no-bake dessert frosting

 

Ingredients (Enough frosting for ~16 cupcak)

  • 1 1/2 sticks (12 Tbsp) butter, room temperature
  • 1 tsp vanilla extract
  • 1/4 cup + 1/8 cup milk
  • 5 cups powdered sugar
  • food coloring (optional)

Instructions

In a large bowl, with an electric mixer, cream butter and vanilla together.

Add powdered sugar, one cup at a time, alternating with milk a little at a time after each powdered sugar addition.

Add desired food coloring if using.

If frosting is too thin, add more powdered sugar. If too thick, add more milk.

Powered by Recipage

Happy Easter!

Print Friendly
Did you like this? Share it:

You may also like:

Strawberry Cupcakes with Mascarpone Filling Recipe and "dragging out" the Bachelorette
Roasted Potato Leek Soup Recipe
New York Sweets Book Review