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.

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.

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.

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!
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When I posted this Peanut Butter Cup Fudge,

I shared some of my candy making conundrums with you and offered some tips that I have learned for how to resolve them.

I have had my fair share of caramel-making challenges as well, but the past few years, I have been able to make chewy caramels that are soft and so buttery.  This year, I decided to add some some vanilla bean paste and sea salt to my mom’s classic caramel recipe.  The sea salt really takes these over the top and balances the sweetness so perfectly.

I also attribute some of my recent candy making success to the use of the Thermapen.  This digital thermometer allows for precise accuracy down to the tenth of a degree which is so crucial for candy making.  Read my full-review of this helpful kitchen tool here.

To help  your candy-making courage and encourage you to try some new recipes, the kind people at Thermoworks have offered to give a Thermapen to one lucky Satisfy My Sweet Tooth reader!  Use the widget below to enter and good luck!

melt butter

add sugar, milk and corn syrup and bring to a boil

cook until mixture reaches 240 degrees (I am aware that the thermometer does not read the correct temperature in this picture, I had to snap a photo before the critical temperature was reached!)

pour into prepared pan and cool before cutting and wrapping

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*ThermoWorks provided me with a Thermapen to review however, all opinions are, as always, my own.

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As we are all bustling to finish Christmas activities like shopping and baking, I wanted to share a giveaway with you to make your baking a bit more enjoyable!  I picked up a few things that I think will help you to put fun new twists on recipes you already enjoy making or encourage you to break out of your box and try something new!

These Nordicware Mini Bundt and Tart pans would be perfect to make my Lemon Poppyseed Cakes or Lemon Tarts.

And to save you some time when making your holiday decorated sugar cookies, this Wilton cookie pan makes cookies that come out already shaped so that all you have to do is frost and decorate them.  No rolling out necessary.

And because sharing is my main reason for loving baking, I have included some mini cupcake liners and holiday treat boxes for you to deliver a surprise to someone who needs a little cheering up or extra attention during this time of year.

Finally, to inflict some of my cookbook obsession on you , a cookbook entitled A Baker’s Field Guide to Holiday Candy & Confections by Dede Wilson.  There are not only Christmas treats in this book, but confections to make for every season and time of year.

Use the widget below to enter!
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*This giveaway is sponsored by Satisfy My Sweet Tooth

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I have wanted to make these cookies since the day I saw them.

And I figured that celebrating the release of Jenny Flake’s cookbook, The Picky Palate Cookbook was the perfect occasion to finally give them a try.  Jenny is the genius behind the Pumpkin Streusel Bread that I shared last week.  That recipe and the one that I am sharing today for Oreo-Stuffed Chocolate Chip Cookies are just a couple of the must-make recipes that Jenny has included in her first cookbook.

If you don’t like a giant chocolate chip cookie with America’s Favorite Cookie, the Oreo stuffed inside it, may I suggest that you need to have your taste buds checked??  Obviously I am being dramatic and there is nothing wrong with you, but I think that combining arguably most people’s two favorite cookies into one dessert is sure to please most sweet lovers to say the least!

This really is almost the equivalent of two regular-sized chocolate chippers wrapped around a Double Stuf Oreo and let’s just recognize that that means you get to eat three cookies for the price of one!  Score one for the cookie lovers!!

The Picky Palate Cookbook is aimed to please cooks who are trying to make family-friendly snacks and meals that will win the approval of fussy eaters.  Jenny has included meals for breakfast, side dishes, main courses and of course, desserts.  She even has some tips for parents for how to get your kids to try and eat more foods such as challenging your child to see “How many different colors of the rainbow can we eat off our plate?”  Even though I don’t have kids or particularly picky eaters in my home, there are so many recipes I am excited to make from this book, such as the Cheesy Pepperoni Pizza Quick Bread pictured in the bottom of this photo from the cookbook.

Jenny has very generously offered to give one of her cookbooks to one of you sweet teeth!  Enter the giveaway below for your chance to win a copy of The Picky Palate Cookbook!  Happy Halloween!!
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*Wiley Publishing provided me with a copy of this book, but all opinions are, as always, my own.

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Happy 1st official weekend of fall!  I have one more pumpkin recipe to share with you this week and then I have something even more exciting for you!

These Mini Pumpkin Olive Oil Cakes are glazed with the same Cinnamon Spice Glaze that I used on the Pumpkin Scones that I shared with you earlier this week.  The olive oil is the fat source in this cake and it makes them extra moist and makes you feel good about eating them!

These cakes would be great in place of a morning coffee cake or to serve at any fall party.  I made mine in a mini cake pan that is shaped like little pumpkins, but you could use a mini bundt pan or even a regular muffin pan.  Just make sure to see my note in the recipe about altering the baking time for different sized pans.

Speaking of that adorable pumpkin cake pan……I am giving one away to one of you!  And that’s not all, I’m giving you other fun Halloween baking equipment to go along with it!

In addition to that pumpkin pan, one reader will win a Halloween cookie pan, regular and mini cupcake liners and cupcake decorations and a set of cookie cutters!  These are all Wilton products, because they make the good stuff!

To enter the giveaway:

1.  Leave a blog post comment telling me the best Halloween costume you have ever worn.

2.  Like Satisfy My Sweet Tooth on Facebook and leave a comment letting me know you did.

3. Follow Satisfy My Sweet Tooth on Twitter and leave a comment letting me know you did.

4.  Tweet the following message:  ”Win a Fall Baking Package from @satisfymysweet!” and leave a comment letting me know you did.

5.  Follow me on Pinterest and leave a comment letting me know you did.

 *Giveaway open to U.S. residents only.  Must have a valid email address to enter.  Entries accepted until 10/01/12.  Winner will be chosen at random, will be notified via email and have 48 hours to reply before another winer is chosen.  Giveaway sponsored by Satisfy My Sweet Tooth.

beat pumpkin, eggs, olive oil, brown sugar and honey until combined

add dry ingredients and mix well

pour batter evenly into well-greased pan, bake and cool completely before glazing

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