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!!

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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

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Valentine’s Day has always been one of my favorite days mostly because of how girlie it is.  Pink, red, hearts, glitter, flowers:  it all adds up to a happy girl.  I saw the idea for this bark from Heather at Sprinkle Bakes back during the holiday season and I couldn’t wait to adapt the recipe to make this Sugar Cookie Crunch Bark for Valentine’s Day.

Sugar Cookie Crunch Bark Hearts {satisfymysweettooth.com}

I think this Sugar Cookie Crunch Bark would be so adorable wrapped up in a pretty cellophane bag tied with a ribbon.  I used a heart-shaped soft plastic ice cube tray that I have had in my collection just waiting to do something with it and it worked pretty well, but I think these treats would be just as cute without the heart shape, made in a mini muffin pan with festive paper liners.

Sugar Cookie Crunch Bark Hearts {satisfymysweettooth.com}

The Sugar Cookie Crunch Bark begins with candy melts.  I used Sugar Cookie-flavored Wilton Candy Melts that I colored light pink as the base for the bark, but if you have trouble finding that flavor, use vanilla and add some of your own sprinkles.  The sugar cookie base could not be a easier to make and it’s nice to finish making a cookie dough and not even have to shape it into cookies!  You simply pour the dough out onto a silicone or parchment lined baking sheet, spread it out into an even layer and bake until the crumbles are lightly browned.  Next I melted the candy melts and filled each cavity of my heart-shaped tray 1/3 full and you would do the same with the paper liners of a mini muffin tin.  Lastly, top the still liquid melts with the cooled cookie crumbs and let them set.  Sugar Cookie Crunch Bark Hearts are fun to make and so delicious and cute.  Perfect for Valentine’s Day or any other special occasion.

Sugar Cookie Crunch Bark Hearts {satisfymysweettooth.com}

Sugar Cookie Crunch Bark

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Yield: ~30-40 hearts

Perfectly sweet and slightly salty cookie crumbles top colored candy melts to make this fun and festive bark

Ingredients

  • 1/2 cup sugar
  • 2 Tbsp brown sugar
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 Tbsp sprinkles
  • 1/4 cup grapeseed oil (you could also use canola oil)
  • 2 tsp almond extract
  • 1 (10 ounce) package Wilton Sugar Cookie (or vanilla) Candy Melts
  • pink food coloring

Instructions

  1. Preheat oven to 300 degrees.
  2. In a medium bowl, combine all ingredients except candy melts and food coloring for the cookie dough. Use an electric mixer or a spatula to mix until well combined.
  3. Line a baking sheet with a silicone liner or parchment paper.
  4. Spread the cookie dough evenly over the lined baking sheet. You want pea-sized clumps.
  5. Bake until lightly browned, about 25 minutes.
  6. Cool completely.
  7. Place the candy melts into a microwave-safe bowl and microwave in 1 minute increments until melted and smooth. Add a couple of drops of food coloring and mix to blend.
  8. Use a small spoon to fill the cavities of a silicone or soft plastic heart-shaped ice cube tray (or a mini muffin tin lined with paper liners) 1/3 full. Use the spoon to spread the melts up the sides of the cavities. While melts are still liquidy, sprinkle the cooled cookie crumble into the pan over the melts. Gently press down so that the cookie gets well incorporated into the melts.
  9. Cool completely before removing from the pan.
  10. Recipe adapted from sprinklebakes.com

Bonus:  I had a bit of cookie crumble left over and it is THE MOST fabulous ice cream topping that every existed.  Worth making a double batch??

Sugar Cookie Crunch Bark Hearts {satisfymysweettooth.com}

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Gougères (aka cheese puffs) are so much fun to make and are the perfect appetizer or addition to a bread basket at any party.  The soft puffs are rich, buttery, cheesy and can be adapted with different types of cheeses or seasonings and can also be filled with a great variety of fillings from smoked salmon to chicken salad.

How to Make Gougeres {satisfymysweettooth.com}

Gougères are made from pâte à choux which is the same dough that cream puffs, éclairs and profiteroles are made from.  This fancy-sounding French dough is actually very simple to make and only requires four ingredients:  butter, water, flour and eggs.  When making Gougères, you add cheese, traditionally gruyere or Swiss, to this mixture.  The pâte à choux dough is a wet dough and the moisture in the dough causes steam to form when it is baking and that reaction causes the pastry to puff up.  The light, airy pastry that results is delicate and filled with cavities that are great for stuffing with a sweet cream or pudding in the case of cream puffs or éclairs, and salmon mousse or herbed goat cheese in the case of Gougères.

How to Make Gougeres {satisfymysweettooth.com}

Making Gougères is simple and the dough is actually very fun to work with.  The important points to remember are that you want cook the flour mixture long enough that the flour itself gets cooked so that you aren’t left with an unpleasant raw flour taste and that you mix the eggs well so they are incorporated adequately and therefore the dough is smooth and well-combined.

Follow along with these step-by-step photos and instructions and learn how to make Gougères and you’ll have an impressive, delicious appetizer to bring to the next party you go to.

in a medium saucepan, combine butter, water and salt and cook over medium heat until the butter is melted

How to Make Gougeres {satisfymysweettooth.com}

How to Make Gougeres {satisfymysweettooth.com}

remove the pan from heat, stir in the flour, then return the pan to the heat

How to Make Gougeres {satisfymysweettooth.com}

continue to cook the mixture over medium heat stirring with a silicone spatula or wooden spoon until it forms into a ball and pulls away from the sides of the pan, about 2 minutes

How to Make Gougeres {satisfymysweettooth.com}

How to Make Gougeres {satisfymysweettooth.com}

remove the pan from heat, let it cool for 3-4 minutes, then use a whisk vigorously to fully mix in the eggs

How to Make Gougeres {satisfymysweettooth.com}

finally, mix in the cheese and pepper with the spatula

How to Make Gougeres {satisfymysweettooth.com}

use a spoon to drop tablespoon-sized balls of dough onto a greased (or parchment-lined) baking sheet

How to Make Gougeres {satisfymysweettooth.com}

bake @ 400 degrees until gougeres are golden brown and sound hollow when you tap on them, about 20 minutes

How to Make Gougeres {satisfymysweettooth.com}

How to Make Gougeres

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 20-25 gougeres

Rich, buttery and cheesy pastry puffs are simple to make but impressive to eat

Ingredients

  • 6 Tbsp unsalted butter
  • 3/4 tsp salt
  • 1 cup water
  • 1 1/4 cup all-purpose flour
  • 4 large eggs
  • 1 1/4 cups shredded gruyere or swiss cheese
  • 1/2 tsp ground black pepper

Instructions

  1. Preheat oven to 400 degrees. Lightly spray baking sheets with nonstick cooking spray or line with parchment paper.
  2. In a medium saucepan, combine butter, water and salt and cook over medium heat until the butter is melted.
  3. Remove the pan from heat, stir in the flour, then return the pan to the heat.
  4. Continue to cook the mixture over medium heat stirring with a silicone spatula or wooden spoon until it forms into a ball and pulls away from the sides of the pan, about 2 minutes.
  5. Remove the pan from heat and let the mixture cool for 3-4 minutes. Use a whisk to vigorously mix in the eggs until well-combined.
  6. Finally, mix in the cheese and pepper with the spatula.
  7. Use a spoon to drop tablespoon-sized balls of dough onto the prepared baking sheet.
  8. Bake until gougeres are golden brown and sound hollow when you tap on them, about 20 minutes.
  9. Recipe adapted from Bon Appetit
 

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I was out of the country the first 3 weeks in September and the past 3 weekends, I have been in Atlanta, Sedona and Bismarck.  All of that traveling has meant no time for baking and blogging, waaaaaah!  Especially  this time of year, with the holidays right around the corner, I am itching to be in the kitchen.  This Pumpkin Chip Cream Sandwich Cookies are a great way to make my reappearance.

Pumpkin Chip Cream Sandwich Cookies {satisfymysweettooth.com}

Pumpkin Chip Cream Sandwich Cookies {satisfymysweettooth.com}

In my opinion, oatmeal is the perfect partner for pumpkin and the pumpkin spice chips that I found were just screaming at me to mix them into soft, chewy oatmeal cookies.  The pumpkin spice chips have just the right amount of traditional pumpkin pie spice flavor and added the perfect amount of sweetness to the cookies, but I couldn’t resist taking over the top by sandwiching creamy, dreamy pumpkin cream cheese filling in between them.

Pumpkin Chip Cream Sandwich Cookies {satisfymysweettooth.com}

Sandwich cookies are always my favorite because you get to eat two cookies in one dessert!  Pumpkin Chip Cream Sandwich Cookies are a mouthful to say and a mouthful of comforting, nostalgic fall flavors.

Pumpkin Chip Cream Sandwich Cookies {satisfymysweettooth.com}

Pumpkin Chip Cream Sandwich Cookies

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Yield: 11-12 sandwich cookies

Pumpkin Chip Cream Sandwich Cookies: Soft and chewy oatmeal cookies flecked with pumpkin spice chips and filled with creamy pumpkin cream cheese filling

Ingredients

    For the cookies
  • 1/2 cup (8 Tbsp) unsalted butter, room temperature
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup all-purpose flour
  • 3/4 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 cups old fashioned oats
  • 1 1/2 cups pumpkin spice chips (I used Tollhouse Pumpkin Spice Morsels)
  • For the filling
  • 4 ounces light cream cheese
  • 1/4 cup pumpkin puree
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla
  • 1 Tbsp flour
  • 1/2 tsp cinnamon
  • 1/4 tsp each allspice, cloves, nutmeg

Instructions

    For the cookies
  1. Preheat oven to 350 degrees.
  2. In a large bowl, using an electric mixer, combine butter and sugars and mix until well blended. Mix in egg and vanilla. Add flour, cinnamon, baking soda, baking powder and salt and mix well. Mix in oats and pumpkin spice chips.
  3. Using a cookie scoop or large spoon, scoop 1/4 cup-sized balls of dough and place onto cookie sheets leaving 2 inches in between cookies.
  4. Bake 10 minutes.
  5. Cool cookies completely.
  6. For the filling
  7. In a medium bowl, using an electric mixer, combine cream cheese and pumpkin until mixed. Mis in remaining ingredients until smooth and combined.
  8. Use a spoon or small spatula to spread 1 Tbsp of filling on half of the cookies. Top with remaining cookies to make sandwiches.

Pumpkin Chip Cream Sandwich Cookies {satisfymysweettooth.com}

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Some (most??) people absolutey love going out for breafast of brunch.  I am not one of those people.  I would way rather dine out for lunch or dinner because i’m just not that in to breakfast.  I know “most important meal of the day” and all that and yes, I always eat something in the morning, but it certainly does not get me out of bed running to the kitchen with excitement.  However, that all changes if I know I’ve got something extra special to go with my daily latte.  Knowing that this Pumpkin Vanilla Banana Bread was on my counter just waiting for me to lightly toast and slather with butter was definitely more motivating for me to get moving in the morning.

Pumpkin Vanilla Banana Bread {satisfymysweettooth.com}

I have never come across a recipe with more moistening ingredients combined into one baked good.  By themselves, pumpkin, coconut milk, butter and mashed bananas will each lead to a soft, moist bread, but combined, oh my this bread is unreal.  And I haven’t even told you about the flavor!  Although you may worry that all of those ingredients may result in an odd flavor combination, fear not!  The shining flavor profiles in the is Pumpkin Vanilla Banana Bread are really the bananas, vanilla and cinnamon which is not that surprising because coconut milk and pumpkin are not as strong of flavor contenders.  I would also love this Pumpkin Vanilla Banana Bread with walnuts or chocolate chips (or even both) mixed in.

Pumpkin Vanilla Banana Bread {satisfymysweettooth.com}

This bread is just one of the many irresistible recipes in Jessica Merchant’s premier cookbook Seriously Delish.  Jessica’s blog How Sweet It Is is one that I diligently read line-by-line because she is such a hilarious, honest and witty writer.  Whether she’s sharing a recipe or her latest beaut favorites, I just can’t get enough of her clever prose.

Seriously Delish is filled with plenty of Jessica’s charm and humor as each recipe has a lovely introduction from her.  We get to learn about how Jessica gets her inspiration for the recipes she creates and about her very realistic and I think, healthy relationship with food.  Even her chapter headings are fun and draw you in:

 

From enticing snacks to drool-worthy dinners, Jessica’s photos in Seriously Delish will have you wanting to reach into the page to grab the taco, burger or dessert right off the page.  Each photo accompanying a recipe is so colorful and filled with texture that you really feel like you can almost taste the runny egg or juicy fruit.  I look forward to baking and cooking my way through this cookbook.

Pumpkin Vanilla Banana Bread

Prep Time: 10 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 40 minutes

Yield: 1 9X5" loaf (about 12 servings)

Pumpkin Vanilla Banana Bread: The very moistest, flavorful quick bread that will comfort you on these cool fall days

Ingredients

  • 2 large eggs
  • 2/3 cup packed brown sugar
  • 1 1/2 cups pumpkin puree
  • 2 overripe bananas, mashed
  • 1/3 cup light coconut milk
  • 4 Tbsp (1/4 cup) unsalted butter, melted
  • 2 Tbsp molasses
  • 1 Tbsp vanilla bean paste (or extract)
  • 2/3 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 3/4 tsp pumpkin pie spice
  • 1/2 tsp salt

Instructions

  1. Preheat oven to 350 degrees. Spray a 9X5-inch loaf pan liberally with nonstick cooking spray.
  2. In a large bowl, using an electric mixer, mix together eggs, brown sugar, pumpkin puree, bananas, coconut milk, melted butter, molasses and vanilla bean paste (or extract) until thoroughly combined. Use a rubber spatula to scrape down the sides of the bowl to ensure thorough mixing.
  3. Mix in both flours, baking soda, pumpkin pie spice and salt until combined.
  4. Pour batter into prepared pan and smooth the top.
  5. Bake for 85-95 minutes or until a toothpick or cake tester inserted into the middle of the bread comes out clean or with only a few crumbs on it.
  6. Cool the bread in the pan placed onto a wire rack. Gently run a knife around the edges and remove from the pan.
  7. Cut and serve.
  8. Recipe adapted from Seriously Delish by Jessica Merchant

Pumpkin Vanilla Banana Bread {satisfymysweettooth.com}

*Houghton Mifflin Harcourt provided me with a review copy of this book, but all opinions are, as always, my own.

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