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!
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* 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!
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When I posted this Peanut Butter Cup Fudge,

Peanut Butter Cup Fudge {Satisfy My Sweet Tooth}

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

Vanilla Bean Sea Salt Caramels {Satisfy My Sweet Tooth}

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.

Vanilla Bean Sea Salt Caramels {Satisfy My Sweet Tooth}

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!

Vanilla Bean Sea Salt Caramels

Prep Time: 30 minutes

Cook Time: 20 minutes

Yield: about 50 caramels

Soft, chewy and buttery caramels infused with vanilla bean paste and sprinkled with sea salt

Ingredients

  • 1 cup unsalted butter
  • 1 14 oz. can sweetened condensed milk
  • 2 cups brown sugar
  • 1 cup light corn syrup
  • 2 tsp vanilla bean paste (or vanilla extract)
  • coarse sea salt for sprinkling

Instructions

  1. Liberally butter a 9X13" glass pan. Line with parchment paper overhanging the edges and lightly butter the parchment paper.
  2. In a medium pot, melt butter over low heat.
  3. Add sugar, milk and corn syrup and heat over medium-high heat until mixture boils, stirring only a couple of times.
  4. Reduce heat to medium and continue cooking until mixture reaches 240 degrees on a thermometer.
  5. Remove from heat and quickly and carefully stir in vanilla bean paste.
  6. Pour (carefully) into prepared pan, sprinkle modestly with sea salt and allow to cool completely (you can place the pan into the refrigerator once it is cool enough to handle and allow to cool and set).
  7. Once cooled, lift caramels out of the pan using the overhanging parchment paper.
  8. Cut into desired size (I like to use a buttered kitchen scissors to cut the caramels) and wrap individually in wax paper.

melt butter

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

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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!)

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pour into prepared pan and cool before cutting and wrapping

IMG_0262Vanilla Bean Sea Salt Caramels {Satisfy My Sweet Tooth}

Vanilla Bean Sea Salt Caramels {Satisfy My Sweet Tooth}

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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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