Just in time for the long holiday weekend, I have the perfect dip for all of your barbecues and picnics!  When my husband and I were in Seattle recently we ate at a restaurant recommended to us called Señor Moose.  This quirky restaurant was small in size but huge on flavor.  I wanted to order just about everything on the menu.  To whet our palates, we started our meal with handmade margaritas (I had one with muddled cucumber and lime and it was so refreshingly delicious!) and Esquites which was fresh corn cut off of the cob and mixed with cream, herbs and other unknown ingredients!  That appetizer was the inspiration for this Mexican Street Corn Dip because it reminded me of the corn slathered with mayo, herbs and seasoning that you find on the streets in Mexico.

Mexican Street Corn Dip {satisfymysweettooth.com}

I brought this dip to a party and everyone gobbled it up and was asking for the recipe.  I used frozen corn because it was early for fresh, but fresh corn cut off the cob would work great too now that it is in season.  If you go for fresh, aim for about 3 cups of fresh corn kernels.

Mexican Street Corn Dip {satisfymysweettooth.com}

Mexican Street Corn Dip could not be much easier to make and is quick enough to whip up at the last minute if you need something to bring to a party.  You can tweak the recipe to make it more spicy by adding more chili powder and could even add chopped fresh jalapeño if you have a crowd that really loves heat.

Mexican Street Corn Dip {satisfymysweettooth.com}

Have a lovely 4th of July weekend!!

Auto Draft

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

Yield: ~3 cups of dip

Sweet corn, creamy cheese and mayo together with fresh and dried spices will make this dip the first thing to disappear from your summer party

Ingredients

  • 1 tsp olive oil
  • 2 (10 ounce) bags frozen corn kernels
  • 3 cloves garlic, crushed
  • 1 tsp chili powder
  • 4 ounces cream cheese (room temperature, I used 1/3 less fat cream cheese)
  • 1/3 cup mayo (I used light)
  • 1 (5 ounce) container of plain Greek yogurt (I used nonfat)
  • 1/2 cup chopped cilantro
  • 1/4-1/3 cup cotija cheese (if you can't find this crumbly Mexican cheese, you could substitute feta or leave it out)
  • 1/4 cup diced red pepper
  • salt and pepper
  • sliced baguette or tortilla chips for serving

Instructions

  1. Heat a large sauce pan over medium heat and add 1 tsp of olive oil. Once pan and oil are hot, add frozen corn and cook for about 2 minutes until warmed through. Sprinkle with salt, pepper and the chili powder. Add garlic and saute for about 5 more minutes or until corn and garlic are cooked and slightly browned. Remove pan from heat and pour the corn onto a plate or baking sheet to help it cool more quickly.
  2. While the corn and garlic cook, in another medium bowl, combine the cream cheese, mayo, yogurt and cilantro using a whisk or electric mixer until it is well combined and smooth.
  3. Add cooled corn to the cream cheese mixture and mix until well combined.
  4. Place corn dip into a serving bowl and garnish with extra cilantro leaves, the cotija cheese and red pepper. Serve with sliced baguette or tortilla chips.
  5. Recipe inspired by A Nutritionist Eats|anutritionisteats.com

Print Friendly
Did you like this? Share it:

You may also like:

5th Day of Christmas: Cut-out Sugar Cookies and a review of Royal Icing
Peanut Butter Chocolate Chip Cupcakes with Chocolate Buttercream and Peanut Butter Cups Recipe
Chocolate-Dipped Crispy Coconut Wafers

Valentine’s Day means chocolate in one form or another and I love the idea of giving your loved one homemade chocolate candy to remind them how special you think they are.

Homemade Crunchy Peanut Butter Cups {satisfymysweettooth.com}

I have met very few people who don’t go crazy for the combination of chocolate and peanut butter and so these Homemade Crunchy Peanut Butter Cups are the perfect sweet treat to present to your valentine or just a friend next week.

Homemade Crunchy Peanut Butter Cups {satisfymysweettooth.com}

Homemade Crunchy Peanut Butter Cups are simple to make and the sweet milk chocolate with the slightly salty peanut butter and the crunch from the puffed rice cereal is truly a combination made in heaven.  If you prefer semi-sweet or dark chocolate, you can modify the recipe to your liking by substituting your favorite chocolate for the milk, which happens to be my favorite.  I combined brown sugar with the peanut butter for the filling for these cups and only needed 1/4 cup for the entire recipe which makes me feel good.

Homemade Crunchy Peanut Butter Cups {satisfymysweettooth.com}

Make your Homemade Crunchy Peanut Butter Cups in festively decorated mini muffin liners and place them into heart-shaped boxes and you’ve got a homemade boxes of chocolates to give to some very lucky people.

Homemade Crunchy Peanut Butter Cups {satisfymysweettooth.com}

Homemade Crunchy Peanut Butter Cups

Prep Time: 30 minutes

Total Time: 2 hours, 30 minutes

Yield: ~30 peanut butter cups

Sweet, creamy milk chocolate wrapped around a crispy peanut butter filling is the perfect treat for your valentine

Ingredients

  • 1 cup puffed rice cereal
  • 1 cup creamy peanut butter
  • 1/4 cup brown sugar
  • 3 cups milk chocolate chips

Instructions

  1. In a food processor, blend the cereal until fine, but not powdery. (If you do not have a food processor, you could simply place the cereal into a bag and crush it lightly with a rolling pin.) Pour the crushed cereal into a medium bowl.
  2. Place the peanut butter and brown sugar into the food processor and process until smooth. Add the peanut butter mixture to the bowl with the cereal and use a spatula to mix to combine.
  3. Place this mixture into the freezer for 1 hour. (This will make the peanut butter mixture easer to work with.)
  4. Line a mini muffin pan with ~30 paper liners.
  5. Place the chocolate chips into a microwave-safe bowl, and microwave in 1-minute increments until chips are melted, stirring between increments.
  6. Use a teaspoon to fill the paper liners ~1/3 full of the melted chocolate. Remove the peanut butter mixture from the freezer and use a spoon to scoop out about 1 tsp-sized balls of the mixture, gently flatten the balls and place them on top of the layer of chocolate you have already placed in the muffin liners.
  7. Finally top peanut butter balls with remaining melted chocolate to cover and fill the liners. You don't want the liners filled to the brim, but leave about 1/16 of an inch of room on top.
  8. Place the muffin pan into the refrigerator until the chocolate has hardened, about 1 hour.

Homemade Crunchy Peanut Butter Cups {satisfymysweettooth.com}

Interested in other homemade candy ideas?  I’ve got some other great recipes for you below:

Homemade Kit Kat Bars are super simple to make and accurately re-create that favorite candy bar that you love.

Sweet, salty, crunchy and creamy all at the same time, Pretzel Toffee Fudge is easy to make but completely irresistible.

Everybody loves homemade caramels and with my step-by-step photo tutorial, you’ll be able to whip up a batch of Vanilla Bean Sea Salt Caramels with no problem.

Print Friendly
Did you like this? Share it:

You may also like:

Spaghetti squash, what to do with leftover herbs and win a trip to Greece!
My personal food tour of Chicago: Day 1: Deep-dish Pizza including a rivalry
Chicago Food Tour Day 2: The battle for the best cupcake

As long as it is summer, each week I buy a watermelon, chop it up and snack on it morning, noon and night.  I just can’t get enough.  Inevitably I can’t get through the entire melon myself, so I turn it into other delights like the Strawberry Watermelon Cooler that I shared with you a couple of weeks ago.  My latest obsession is this Easy Watermelon Granita.

Easy Watermelon Granita {satisfymysweettooth.com}

A granita is essentially a grown-up version of a snow cone that it is so refreshing and cooling on these hot summer days.  Not only do I love the flavor of this Easy Watermelon Granita, but that color, that perfectly pink watermelon color, is just so perfect.

Easy Watermelon Granita {satisfymysweettooth.com}

Now when I say “easy” I am not exaggerating.  To make this granita, you simply puree chunks of watermelon and strain the juice, mix in a couple more ingredients, pop it into your freezer and in a few short hours, you will be spooning icy chilled Easy Watermelon Granita into your mouth.  I added a very small amount of tequila to my granita and I’ll tell you why:  alcohol inhibits the liquid from fully freezing so that no matter how long you have left your granita in the freezer, it won’t freeze into a solid block, but will remain nice shards of frozen goodness.  You could use any alcohol you prefer (vodka, gin, rum, etc.) or omit it completely, but if you omit it just make sure that you do an effective job of scraping the entire mixture into fine bits during the freezing process so that you don’t get large ice pieces.

Easy Watermelon Granita {satisfymysweettooth.com}

Easy Watermelon Granita

Prep Time: 10 minutes

Total Time: 6 hours, 10 minutes

Yield: about 2 1/2 cups granita

Cool and refreshing shaved watermelon granita will be the perfect refreshment for the remaining days of summer

Ingredients

    For the simple syrup
  • 2 Tbsp water
  • 2 Tbsp sugar
  • For the granita
  • 2 1/4 cups watermelon juice (from about 5 cups chopped watermelon)
  • juice of 1 lemon
  • the simple syrup
  • 1 1/2 tbsp tequila (or vodka)

Instructions

    For the simple syrup
  1. Place the water into a small microwave-safe mug and microwave for 45-60 seconds (until almost boiling).
  2. Add the sugar and stir until the sugar is dissolved completely.
  3. Place into the refrigerator to cool completely.
  4. For the granita
  5. Use a blender or food processor to process the watermelon until you have 2 1/4 cups of juice.
  6. Strain the juice through a fine mesh sieve to remove any pulp.
  7. Pour the juice into an 8X8-inch baking dish.
  8. Add lemon juice, simple syrup and tequila to the watermelon juice and mix gently until the mixture is well combined.
  9. Place the dish into the freezer. Every 2 hours until the mixture is completely frozen, remove the mixture from the freezer and gently scrape the surface with a fork so that the frozen bits become fine shavings.
  10. Serve directly from the freezer.
  11. Can be kept in a well-sealed container in the freezer for one month.

Print Friendly
Did you like this? Share it:

You may also like:

Malted Pretzel Chocolate Chip Cookies
GIR Silicone Spatula Review
Almond Joy Granola

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.

Screen Shot 2014-07-15 at 3.03.32 PM

Print Friendly
Did you like this? Share it:

You may also like:

10th Day of Christmas: Gingerbread Scones and King Arthur Flour Giveaway!
The Perfect Lemon Tart
Brown Butter Double Chocolate Sea Salt Cookies

There are few desserts my husband loves more than Classic Tiramisu.  Anytime we go out to dinner and it is on the dessert menu, it is a no-brainer that he will order it for us to share.  I can’t say that I complain when this happens.  Who doesn’t love the spongy ladyfingers soaked in espresso and enveloped in rich, silky pastry cream?

Classic Tiramisu {satisfymysweettooth.com}

Classic Tiramisu is a great dessert to make for an occasion because can make it ahead of time and it actually becomes better if you leave it in the refrigerator overnight.  Dressed up with a bit of shaved chocolate, you’ll have your guests thinking you must have bought dessert from a fancy bakery.

Classic Tiramisu {satisfymysweettooth.com}

There are several steps involved with making Classic Tiramisu, but none of them is difficult.  First, you make the thick cream which is basically like making homemade pudding or custard.  Then you make a syrup by combining the espresso with sugar.  Now comes the fun part when you dip each ladyfinger in the espresso syrup and layer them between the pastry cream.  Top Classic Tiramisu by dusting with cocoa powder and chocolate shavings.

Classic Tiramisu

Yield: serves 12

Classic Tiramisu that is easy to make yet perfect enough to impress your guests

Ingredients

    For the pastry cream:
  • 2 cups milk, divided (I used skim milk)
  • 3/4 cup sugar, divided
  • 1/4 cup flour
  • 6 large egg yolks
  • 1 Tbsp vanilla
  • 1/4 cup (4 Tbsp) unsalted butter, room temperature, cut into cubes
  • 1 cup mascarpone cheese, room temperature
  • For the coffee syrup:
  • 1 1/2 cups brewed strong coffee or espresso
  • 1/4 cup sugar
  • To assemble and garnish:
  • about 30 ladyfingers
  • 1 Tbsp cocoa powder
  • 3 Tbsp shaved chocolate

Instructions

    For the pastry cream:
  1. In a medium saucepan, combine 1 3/4 cup milk and 1/2 cup sugar. Heat over medium heat until the mixture comes to a boil, stirring occasionally. Remove from heat.
  2. In a medium bowl, combine remaining 1/4 cup milk, 1/4 cup sugar, flour and egg yolks with a whisk until well combined.
  3. Using a ladle, add some of the warm milk mixture to the egg mixture while whisking constantly. This will warm the egg mixture (temper the eggs) slowly so that you don't end up with scrambled eggs. Add another ladleful of the warm milk mixture to the egg mixture still whisking. Pour the rest of the warm milk mixture into the egg mixture and whisk until well combined.
  4. Return the mixture to the saucepan and heat over medium heat while stirring until the mixture boils. Boil while stirring for a few minutes until the mixture has thickened.
  5. Place a fine mesh strainer over a large, heatproof bowl and pour the cream mixture through the strainer to remove any lumps.
  6. Finally, whisk the vanilla and butter in to the cream mixture until combined.
  7. Press plastic wrap directly onto the surface of the pastry cream and refrigerate until chilled, about 2 hours.
  8. Once chilled, mix the room temperature mascarpone cheese into the cream mixture until smooth and combined.
  9. For the coffee syrup:
  10. In a medium shallow bowl, combine the coffee (or espresso) and sugar and mix to combine.
  11. To assemble and garnish:
  12. Ready your ladyfingers, pastry cream and coffee syrup.
  13. Line a standard-size loaf pan with plastic wrap allowing the wrap to hang liberally over the edges of the pan.
  14. Dip one ladyfinger at a time into the coffee syrup and place in a single layer onto the bottom of the prepared loaf pan (should be about 8 ladyfingers).
  15. Top with 1/3 of the pastry cream and smooth top evenly.
  16. Continue by dipping ladyfingers and again, layering in a single layer over the 1st layer of pastry cream.
  17. Top with 1/2 of remaining cream.
  18. Add another layer of dipped ladyfingers.
  19. Top with remaining cream.
  20. End with a final layer of dipped ladyfingers.
  21. Cover the tiramisu with plastic wrap and refrigerate at 6-8 hours, ideally overnight.
  22. Unwrap tiramisu. Invert your serving platter on the top of the loaf pan and gently, but quickly flip the tiramisu over onto the platter. Remove pan and plastic wrap.
  23. Dust the top of the tiramisu with the cocoa powder.
  24. Garnish with shaved chocolate and serve.
  25. Recipe adapted from joyofbaking.com

Classic Tiramisu {satisfymysweettooth.com}

Print Friendly
Did you like this? Share it:

You may also like:

Summer cocktails: Peach Sangria and Raspberry Mojitos Recipes
Oatmeal Zucchini Sandwich Cookie Recipe
What I'm Loving: The Avocado Edition