I haven’t lost all interest in baking and blogging over the past year (eek!), I promise I have had good reason for my hiatus!

Miss Sloane Elise Peterson entered our world on April 9th, 2016 and life has never been better or felt more complete.

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When OXO contacted me about participating in their Cookies For Kids’ Cancer campaign this year, I knew that it was the perfect opportunity to jump back in the saddle and share a fabulous recipe and cause with you all.  OXO has also teamed up with Dorie Greenspan for this project as the baking guru just launched her Dorie’s Cookies cookbook.  Anyone who knows me knows that I will choose a cookie as dessert over any other treat and since Dorie is one of my all-time favorite bakers and cookbook authors, I could hardly wait to try out one of her new cookie recipes.  The best part of the project is that OXO will donate $100 for this post to the leading pediatric cancer centers in the U.S. whose missions are to develop better treatments for children’s cancer.  In total, OXO will be donating up to $100,000 to this worthy cause just for this campaign alone.  CLICK HERE to learn about how you can contribute to Cookies For Kids’ Cancer by hosting your own event.

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Dorie’s Almond Crescent cookies are likable for many reasons.  First, the dough comes together so quickly and there is no need to chill it before baking.  Most importantly, the cookies are delicious thanks to the nutty flavor from the almond meal and crunchy texture of the crescent-shaped cookies.

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These cookies were also a joy for me to make because of the OXO Illuminating Digital Hand Mixer that literally lights your way to creating perfect baked goods.  The mixer is quiet and smoothly transitions between speeds, it sits flat on your countertop thanks to the wrap and secure cord and flat base to the mixer and best of all, it makes ensuring that your cookies are thoroughly mixed easy because a softly glowing LED light illuminates your batter as you mix.

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In addition to the mixer, I thought that I had a favorite baking sheet until that idea went out the window when I tried the OXO Non-Stick Pro Cookie Sheet!

6p8a7438 Dorie’s recipe advised using parchment paper to line your baking sheet prior to baking the Almond Crescents, but there was just no need to grease my cookie sheet or line it with anything because the OXO cookie sheet has this innovative grid-like micro-texture pattern that evenly bakes and ensures that cookies are easily removable.  Honestly, I think all of my other cookies sheets will be donated to the grill cookware pile and I will buy another OXO Non-Stick Pro Cookie Sheet and they will be the only cookie sheets that I use from now on!

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The Almond Crescents are finished with a dusting of powdered sugar and OXO’s Bakers’ Dusting Wand makes this final step fun and easy.

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Almond Crescent Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 30
 
Made with almond flour and flavored with vanilla these molded crescent cookies can be covered with a heavy layer of powdered or granulated sugar right after they come from the oven.
Ingredients
  • 2 sticks (8 ounces; 226 grams) unsalted butter, cut into chunks, at room temperature
  • ½ cup (100 grams) sugar
  • ½ teaspoon fine sea salt
  • 1½ teaspoons pure vanilla extract
  • ¼ to ½ teaspoon pure almond extract,
  • to taste (optional)
  • 1¾ cups (238 grams) all-purpose flour
  • 1⅓ cups (133 grams) almond flour Granulated or confectioners’ sugar, for coating
Instructions
  1. Position the racks to divide the oven into thirds and preheat it to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
  2. Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, sugar and salt together on medium speed until smooth, about 3 minutes. Beat in the vanilla and the almond extract, if you’re using it, then scrape down the sides and bottom of the bowl. With the machine off, add the all-purpose flour all at once and then pulse the mixer to start blending. Mix on low speed until the flour is almost incorporated, then add the almond flour and mix only until it disappears into the mixture and the dough comes together.
  3. Using a medium cookie scoop, scoop out walnut-size nuggets of dough or use a tablespoon. Work each piece into a compact ball between your palms and then roll it on the counter into a rope about 4 inches long. Bend the rope into a crescent, pinch the ends lightly and place on the baking sheets, leaving about 2 inches between the crescents.
  4. Bake for 19 to 21 minutes, rotating the sheets top to bottom and front to back after 10 minutes, or until the cookies are golden at their tips, pale everywhere else and set, but too fragile to lift without breaking. Transfer the baking sheets to racks and let the cookies rest for 5 minutes before you give them the sugar treatment.
  5. Put the sugar in a small bowl and, one by one, dredge the cookies in sugar to coat and place on racks to cool. (I dusted the cookies with powdered sugar using the OXO Bakers' Dusting Wand)
  6. Storing
  7. The dough can be kept, covered, in the refrigerator for up to 2 days, or wrapped airtight and frozen for up to 2 months. If you decide to freeze the dough, I think you’ll find it more convenient to shape it first and freeze the crescents; let the crescents come to cool room temperature before baking them. If you omit the sugar coating, the baked cookies can be wrapped and frozen for up to 2 months. The baked cookies will keep for about 3 days; give them a fresh dusting of confectioners’ sugar before serving.

 

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Just in time for Christmas I am teaming up with Magimix to giveaway their bright red Vision Toaster!

I did a full review of this fancy toaster a while back and I love not only the look of the see-through windows that allow you to see how browned your toast is getting but I also love the wide opening that allows you to fit in bigger items such as bagels and baguettes.  The Magimix Vision Toaster is sleek enough that it won’t be an eyesore sitting out on your countertop everyday and unique enough that it will probably even be a conversation starter!

The Magimix Vision Toaster has simple to use settings that allow you to defrost bread, rewarm your toast if you forgot about it but don’t want it more toasted and even to only toast one side of the bread if you only want the cut side of your bagel toasted, for example.  CHEFS Catalog is now the exclusive retailer of this vibrant red version of the Vision Toaster and you have your chance to win one for yourself by simply using the Rafflecopter widget below.  Good luck!
a Rafflecopter giveaway

Looking for last minute gift ideas for the baker in your life?  I’ve got you covered with my board from Learnist below:

*Magimix is sponsoring this giveaway, but all opinions are, as always, my own.

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We are all screaming ice cream as the weather heats up so when OXO asked me to team up with them for their #IceCreamforOXO campaign, I could hardly contain my excitement and really had to reign it in so that I could choose what flavor to make!  Lucky for me, I have an ice cream expert in house, and when I asked him if there was any flavor of ice cream I could make for him what would it be?  Without skipping a beat he answered “Sweet Corn Ice Cream!”  Sweet corn??  Yes, imagine sweet, buttery almost caramel notes with creamy, dreamy ice cream and just the undertones of that sweet summer corn that we all wait for until it’s knee high by the fourth of July and I can assure you, you’ll be singing the same tune after you have your first bite.Sweet Corn Ice Cream {satisfymysweettooth.com}

 

A small cafe within walking distance from our house serves freshly made gelato and among other interesting flavors such as Blackberry Balsamic and Avocado, they have Sweet Corn flavored gelato during a short time each summer.  I am sure this is what inspired my husband to have such a quick answer when I asked him what flavor ice cream I should make.  Think of the best creamed corn you have ever eaten:  it is sweet, creamy and rich and that is the same idea with Sweet Corn Ice Cream.

Sweet Corn Ice Cream {satisfymysweettooth.com}

I chose not to use my ice cream maker attachment for this recipe because I know that many people don’t have that kitchen appliance and so this Sweet Corn Ice Cream requires no churning or ice cream maker at all!  There are a few steps involved to make sure that the flavor of fresh summer corn shines through just enough, but each of the steps is super simple.  The hardest part will be waiting for the ice cream to set before you eat it!  See below for a step-by-step photo tutorial!

Sweet Corn Ice Cream {satisfymysweettooth.com}

add 2 cups of heavy cream to the corn kernels to a medium pot and heat over medium heat to gently simmer for 20 minutes, stirring occasionally (Do not let the mixture boil)

Sweet Corn Ice Cream {satisfymysweettooth.com}

remove the pan from the heat and remove and discard the cobs

place a fine mesh sieve over a medium bowl and pour the cream mixture through the strainer to remove the corn kernels

Sweet Corn Ice Cream {satisfymysweettooth.com} 

allow the cream to cool for 10 minutes, then cover with plastic wrap and refrigerate until cold, about 1-2 hours

place the reserved corn kernels into a blender or food processor and blend until smooth, then chill the blended corn in a small container

Sweet Corn Ice Cream {satisfymysweettooth.com}

Sweet Corn Ice Cream {satisfymysweettooth.com}once the cream has fully chilled, use an electric mixer to whip the cream to firm peaks

Sweet Corn Ice Cream {satisfymysweettooth.com}
place the sweetened condensed milk and blended corn into a large bowl and mix with a spatula to combine

Sweet Corn Ice Cream {satisfymysweettooth.com}

fold in the whipped cream until the mixture is well combined

Sweet Corn Ice Cream {satisfymysweettooth.com}

Sweet Corn Ice Cream {satisfymysweettooth.com} pour the mixture into a regular-sized loaf pan or another medium-sized plastic or metal container and place into the freezer for at least 5 hours

Sweet Corn Ice Cream {satisfymysweettooth.com}

Sweet Corn Ice Cream {satisfymysweettooth.com}

Sweet Corn Ice Cream (no churn)

Prep Time: 6 hours, 30 minutes

Total Time: 6 hours, 30 minutes

Yield: about 3-4 cups of ice cream

Sweet Corn Ice Cream: No ice cream maker needed for this creamy treat that has just the subtle flavor of sweet corn with caramel highlights

Ingredients

  • 2 ears of corn
  • 2 cups heavy whipping cream
  • 1 (14 ounce) can sweetened condensed milk (I used fat-free)

Instructions

  1. Shuck and clean 2 cobs of corn.
  2. Cut the kernels off the corn cobs and place both the kernels and the bare cobs into a medium saucepan.
  3. Add 2 cups of heavy cream to the corn and heat over medium heat to gently simmer for 20 minutes, stirring occasionally. (Do not let the mixture boil.)
  4. Remove the pan from the heat and remove and discard the cobs.
  5. Place a fine mesh sieve over a medium bowl. Pour the cream mixture through the strainer to remove the corn kernels (do not discard the kernels).
  6. Allow the cream to cool for 10 minutes, then cover with plastic wrap and refrigerate until cold, about 1-2 hours.
  7. Place the reserved corn kernels into a blender or food processor and blend until smooth. Place the blended kernels into a small container, cover and chill along with the cream.
  8. Once the cream has fully chilled, use an electric mixer to whip the cream to firm peaks.
  9. Place the sweetened condensed milk and blended corn into a large bowl and mix with a spatula to combine. Fold in the whipped cream until the mixture is well combined.
  10. Pour the mixture into a regular-sized loaf pan or another medium-sized plastic or metal container and place into the freezer for at least 5 hours or until the ice cream is completely set before serving.

Sweet Corn Ice Cream {satisfymysweettooth.com}

*OXO provided me with some wonderful kitchen tools for participating in their #IceCreamforOXO campaign, but all opinions are, as always, my own. 

Here are some of my favorite OXO products that I personally use just about every time I cook and bake:

Small silicone spatula:  Amazing because there is no seam between the spatula surface and handle so it is super easy to clean!  And it is heat resistant to 600 degrees!

 

LockTop Containers literally will not allow anything to spill out, so they are my go to if I am bringing soup to work for lunch or transporting anything that I want to be absolutely leakproof.

 

Angled measuring cups:  I already had the 4-cup version and OXO sent me the 2-cup one and I was so happy to receive it!  It is so much easier to measure anything liquid when you can just look directly down on the measurement numbers.

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Congratulations to Lindsay from Minneapolis for winning the pan!

When I think of Le Creuset cookware, I think of shiny French ovens in a rainbow of colors of that are sturdy and will last forever.  The enameled cast-iron of Le Creuset roasters provides such even heating that you don’t have to worry about things burning which makes it perfect for placing a slow-cooking meal in the oven, letting it go with nothing to worry about for several hours and then opening the lid to find a perfectly cooked meal ready for you to enjoy.

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I love that my Le Creuset French oven allows me to make one-pot meals that require minimal prep and cleanup.   I throw the ingredients for a soup into the pot and let it simmer on the stove or place the ingredients for beef bourguignon into the roaster and put it into the oven to do it’s magic for a few hours.  Once I am finished with my meal, no matter how impossible to clean my Le Creuset French oven looks after baking something for hours in it, it amazes me how easy it is to clean!  Dishes are easily my least favorite household chore so something that comes clean relatively easily is valuable in my book.

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While I was somewhat familiar with the quality of Le Creuset’s enameled cast-iron products, I had never tried any of their stainless steel cookware.  We were given a nice brand of stainless steel cookware as a wedding gift and I didn’t think it could get any better, until I tried one of Le Creuset’s tri-ply stainless steel fry pans.  It is now my go-to pan for just about everything.  I love that it is durable enough that I can sear a filet and then place it into the oven to finish it off in the same pan.  I use my Le Creuset tri-ply stainless steel fry pan often to get a sauce for pasta going or to sauté shrimp.  They really have thought of everything with the sturdy handles and brushed surface so that you don’t notice fingerprints on your cookware.

Le Creuset

Perhaps the best feature of both types of Le Creuset cookware is that I am confident that I will be using the same pieces that I own now for many years to come with hardly any show of wear because the craftsmanship is so superior.

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If you are making a birthday present list for yourself or searching for a wedding gift for a friend, you would be wise to consider a piece of Le Creuset cookware for any gift list.

Le Creuset

Le Creuset has generously offered to provide one Satisfy My Sweet Tooth reader with an 11-inch Tri-ply Stainless Steel Fry Pan so that you can see how wonderful it is to cook with for yourself!  Use the widget to enter below!
a Rafflecopter giveaway

* Le Creuset provided me with products for review, but all opinions are, as always, my own.

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Some kitchen gadgets are so inventive yet so simple that it makes you wonder how you didn’t think of the invention it yourself!  For example, purchased these rolling pin rings because I wanted consistent thickness when I roll out cookie dough or pie crust.  These rings made for easy technique when making the Layered Mint Chocolate Cookies that I am sharing with you today.

The idea behind these rolling pin rings is simple:  you place different sized rubber bands on the two ends of your rolling pin so that as you roll the dough flat between the rings until the rubber bands both touch your work surface, you are creating a perfectly even thickness of dough.  This is such a simple material and concept, but really a pure stroke of genius and a huge help in the kitchen.

Layered Mint Chocolate Cookies {Satisfy My Sweet Tooth}

Once I had the dough for these Layered Mint Chocolate Cookies divided into 3 parts, I just slid the 1/8″ rings onto the ends of my rolling pin and in no time, I had 3 perfectly even layers laid on top of each other and ready to cut into cookies.

Layered Mint Chocolate Cookies {Satisfy My Sweet Tooth}

I absolutely love how pretty and delicate these cookies look, not to mention how good they taste.  You know those people who describe things as “too sweet”?  Yeah, I don’t understand what the meaning of this phrase is either, but these cookies are perfect for those people.  These Layered Chocolate Mint Cookies are simple butter cookies sandwiched between layers of subtle mint and chocolate layers.  They are so cute that you could place them into a plain cellophane bag, tie it with a ribbon and give them as a gift.

Layered Mint Chocolate Cookies {Satisfy My Sweet Tooth}

Layered Mint Chocolate Cookies

Prep Time: 40 minutes

Cook Time: 10 minutes

Total Time: 50 minutes

Yield: ~2 dozen cookies

A simple butter cookie sandwiched between mint and chocolate layers

Ingredients

  • 1/2 cup (8 tbsp) unsalted butter, room temperature
  • 1/2 cup sugar
  • 1 egg
  • 1 1/2 cup flour
  • 1/4 tsp baking powder
  • pinch of salt
  • 2 Tbsp cocoa powder
  • 1 tsp peppermint extract
  • green food coloring

Instructions

  1. In a large bowl, beat butter and sugar together with a mixer for 2 minutes to combine.
  2. Mix in egg.
  3. Add flour, baking powder and salt and mix well.
  4. Divide dough into 3 equal parts. Wrap one part in plastic wrap and refrigerate.
  5. For the second part of the dough, mix in the cocoa powder using a mixer. Pat together, wrap in plastic wrap and refrigerate.
  6. For the third part of the dough, mix in peppermint extract and a couple of drops of green food coloring and mix with mixer. Pat together, wrap in plastic wrap and refrigerate.
  7. Allow dough to refrigerate for 15 minutes.
  8. Preheat oven to 375 degrees.
  9. Remove chocolate dough portion from refrigerator, lightly sprinkle work surface with flour and roll out to 1/8" thick. Place rolled out dough onto a cookie sheet, cover with plastic wrap and return to the refrigerator.
  10. Repeat the rolling out with the plain dough. Place on top of the chocolate dough, cover with plastic wrap and return to the refrigerator.
  11. Repeat with green peppermint dough. Place on top of other two layers of dough. Place stack of dough onto a lightly floured work surface.
  12. Cut dough into 1/2" wide pieces and place pieces onto a cookie sheet.
  13. Bake 10-12 minutes or until lightly browned.
  14. Recipe adapted from Cooking Club of America

Layered Mint Chocolate Cookies {Satisfy My Sweet Tooth}

Because I think these rolling pin rings are so helpful, I want to make your life a bit easier too!  I am giving away a set of these rings to one lucky reader!  Please log onto the widget below using Facebook or your email address and enter for a few chances to win!  Good luck!
a Rafflecopter giveaway

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