Pumpkin Walnut Cake with Nutella Frosting from The View from Great Island

Guiltless Pumpkin Alfredo Sauce from The Skinny Fork:  I love butternut squash ravioli with a sage, butter sauce so why would I not love this?

Pumpkin Coffee Cake from Crazy for Crust:  You know I’m a sucker for anything with streusel, so this cake is calling my name.

Pumpkin Chocolate Cream Puffs from Kitchenaid blog:  My grandma and mom always made cream puffs stuffed with ice cream and drizzled with chocolate sauce.  I have never had a chocolate cream puff, but I love the look and sound of these.

Pumpkin Chocolate Cream Puffs

Pumpkin Spice Puppy Chow from Sally’s Baking Addiction: I made a modified version of Sally’s snack mix and could not stop eating it!

Pumpkin Spice Puppy Chow

And my all-time favorite pumpkin recipe is my mom’s Pumpkin Cookies with Brown Sugar Icing.

Pumpkin Cookies with Brown Sugar Icing {satisfymysweettooth.com}

What is your favorite SWEET or SAVORY pumpkin recipe?

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It is almost that time of year when every meal should include fresh corn on the cob as a side dish.  My family generally just unwraps a stick of butter, puts in on a plate and passes it around the table for everyone to roll their ear of hot corn in.  I love to sprinkle a bit of dill over my melty buttered corn.

Another one of the best ways I have found to eat corn is to cut it off the cobs, put it onto a cookie sheet, toss it with a drizzle of olive oil, a little butter, salt and pepper and roast it in the oven.  The corn gets almost caramelized and could be served as dessert it is so sweet.  If you think that corn is a pain to shuck, clean and cook, I encourage you to watch this video.  This is how I cook my corn every single time and it is quick, clean and comes out perfectly without fail.

Here are some other ways that I would love to enjoy corn this summer:

White Chicken Chili from Cooking Classy:  I like to enjoy soups and chilis year round and this one looks so flavorful.

Jalapeño Creamed Corn from Spicy Southern Kitchen:  Simple, yet I’m sure so rich and delicious.

Esquites-Mexican Street Corn Salad from See Brooke Cook:  Every time I see a recipe for Mexican street food corn dusted with spices and sprinkled with cotija cheese, it makes me drool and this salad looks like all of the best ingredients from that popular street food.

Pasta with Cilantro Jalapeño Pesto, Fresh Corn and Tomatoes from Oh My Veggies:  I die for anything with cilantro pesto and this pasta looks so fresh and drool-worthy.

Corn Fritters with Coconut Whipped Cream and Sweet Honey Bourbon Syrup from Half Baked Harvest:  I don’t feel that any explanation is necessary for this one making it on my list.

What is your favorite way to enjoy fresh summer corn?  Please share recipes in the comments if you’d like!

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Up until a couple of years ago, blackberries disturbed me.  How can a fruit be disturbing you say?  I wish I had a better explanation other than that the large, dark berries reminded me of cockroaches!  It’s the truth, what can I say, we all have funny quirks and this was one of mine!  I happy to report that somehow, I got over my aversion and I am so thankful because ripe, juicy blackberries might be some of the best of nature’s bounty.

I have shared a couple of recipes featuring blackberries with you since acquiring my love for them such as this incredible Cornmeal Blackberry Cobbler


and these Mini Lemon Poppyseed Bundt Cakes with Blackberry Syrup.


Upon my weekly perusing around the web, I found these recipes that need to make it into my rotation because they all feature blackberries as the star as well.

Lemon Blackberry Sandwich Cookies from Pineapple and Coconut

Blackberry Peach Pie with Buttermilk Crust from Tutti-Dolci

 Blackberry and Sage Spritzers from Joylicious

Creamy Fresh Blackberry-Acai Sorbet from Healthy.  Happy.  Life. 

 Lemon Macarons with Blackberry Mascarpone Filling from Better Homes and Gardens

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It has been awhile since I have done a “What I’m Loving” post, but I have missed it!  I love finding good round-ups to learn about new blogs and recipes.  I will be choosing a theme to bring to you with each of these posts and the theme to kick us off is avocados!

Sweet or savory, I can’t get enough of the creamy, dreamy texture of avocados and they lend such a subtle flavor to so many dishes.  One of my favorite lunches is mashed avocado on toast with a squeeze of fresh lemon juice and a sprinkle of chili flakes, salt and pepper.  Here are a few dishes that feature avocado that I cannot wait to try!

Avocado Bacon Pasta Salad from Host the Toast Blog:  Smooth creamy avocado with crispy salty bacon might be a flavor combination that ranks right up there with chocolate and peanut butter for me.  And that is saying a lot.

Baked Avocado Fries with Chipotle Ranch Dipping Sauce from Eat Drink Love:  I can just imagine the crispy breaded outside of these fries contrasting the creamy inside of avocados, yum!

Avocado Banana Bread from Crazy for Crust:  Can you imagine how moist this bread is with that avocado used as the primary fat source??

Stovetop Avocado Mac & Cheese from Two Peas & Their Pod:  This takes creamy to a whole new level…..

ABCT (Avocado, Bacon, Cheese, Tomato) Sandwich from One Lovely Life:  I much prefer my BLT’s with avocado and the addition of pepperjack cheese would add a nice kick of heat.

What is your favorite way to enjoy avocados?  Links to recipes welcome 🙂

Any theme recommendations for the next edition of What I’m Loving?

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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.


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.


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.


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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