I haven’t lost all interest in baking and blogging over the past year (eek!), I promise I have had good reason for my hiatus!

Miss Sloane Elise Peterson entered our world on April 9th, 2016 and life has never been better or felt more complete.


When OXO contacted me about participating in their Cookies For Kids’ Cancer campaign this year, I knew that it was the perfect opportunity to jump back in the saddle and share a fabulous recipe and cause with you all.  OXO has also teamed up with Dorie Greenspan for this project as the baking guru just launched her Dorie’s Cookies cookbook.  Anyone who knows me knows that I will choose a cookie as dessert over any other treat and since Dorie is one of my all-time favorite bakers and cookbook authors, I could hardly wait to try out one of her new cookie recipes.  The best part of the project is that OXO will donate $100 for this post to the leading pediatric cancer centers in the U.S. whose missions are to develop better treatments for children’s cancer.  In total, OXO will be donating up to $100,000 to this worthy cause just for this campaign alone.  CLICK HERE to learn about how you can contribute to Cookies For Kids’ Cancer by hosting your own event.


Dorie’s Almond Crescent cookies are likable for many reasons.  First, the dough comes together so quickly and there is no need to chill it before baking.  Most importantly, the cookies are delicious thanks to the nutty flavor from the almond meal and crunchy texture of the crescent-shaped cookies.


These cookies were also a joy for me to make because of the OXO Illuminating Digital Hand Mixer that literally lights your way to creating perfect baked goods.  The mixer is quiet and smoothly transitions between speeds, it sits flat on your countertop thanks to the wrap and secure cord and flat base to the mixer and best of all, it makes ensuring that your cookies are thoroughly mixed easy because a softly glowing LED light illuminates your batter as you mix.


In addition to the mixer, I thought that I had a favorite baking sheet until that idea went out the window when I tried the OXO Non-Stick Pro Cookie Sheet!

6p8a7438 Dorie’s recipe advised using parchment paper to line your baking sheet prior to baking the Almond Crescents, but there was just no need to grease my cookie sheet or line it with anything because the OXO cookie sheet has this innovative grid-like micro-texture pattern that evenly bakes and ensures that cookies are easily removable.  Honestly, I think all of my other cookies sheets will be donated to the grill cookware pile and I will buy another OXO Non-Stick Pro Cookie Sheet and they will be the only cookie sheets that I use from now on!


The Almond Crescents are finished with a dusting of powdered sugar and OXO’s Bakers’ Dusting Wand makes this final step fun and easy.


Almond Crescent Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 30
Made with almond flour and flavored with vanilla these molded crescent cookies can be covered with a heavy layer of powdered or granulated sugar right after they come from the oven.
  • 2 sticks (8 ounces; 226 grams) unsalted butter, cut into chunks, at room temperature
  • ½ cup (100 grams) sugar
  • ½ teaspoon fine sea salt
  • 1½ teaspoons pure vanilla extract
  • ¼ to ½ teaspoon pure almond extract,
  • to taste (optional)
  • 1¾ cups (238 grams) all-purpose flour
  • 1⅓ cups (133 grams) almond flour Granulated or confectioners’ sugar, for coating
  1. Position the racks to divide the oven into thirds and preheat it to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
  2. Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, sugar and salt together on medium speed until smooth, about 3 minutes. Beat in the vanilla and the almond extract, if you’re using it, then scrape down the sides and bottom of the bowl. With the machine off, add the all-purpose flour all at once and then pulse the mixer to start blending. Mix on low speed until the flour is almost incorporated, then add the almond flour and mix only until it disappears into the mixture and the dough comes together.
  3. Using a medium cookie scoop, scoop out walnut-size nuggets of dough or use a tablespoon. Work each piece into a compact ball between your palms and then roll it on the counter into a rope about 4 inches long. Bend the rope into a crescent, pinch the ends lightly and place on the baking sheets, leaving about 2 inches between the crescents.
  4. Bake for 19 to 21 minutes, rotating the sheets top to bottom and front to back after 10 minutes, or until the cookies are golden at their tips, pale everywhere else and set, but too fragile to lift without breaking. Transfer the baking sheets to racks and let the cookies rest for 5 minutes before you give them the sugar treatment.
  5. Put the sugar in a small bowl and, one by one, dredge the cookies in sugar to coat and place on racks to cool. (I dusted the cookies with powdered sugar using the OXO Bakers' Dusting Wand)
  6. Storing
  7. The dough can be kept, covered, in the refrigerator for up to 2 days, or wrapped airtight and frozen for up to 2 months. If you decide to freeze the dough, I think you’ll find it more convenient to shape it first and freeze the crescents; let the crescents come to cool room temperature before baking them. If you omit the sugar coating, the baked cookies can be wrapped and frozen for up to 2 months. The baked cookies will keep for about 3 days; give them a fresh dusting of confectioners’ sugar before serving.


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The holidays call for cranberries in one form or another and I am just not a fan of cranberry sauce.  It should come as no surprise that I choose to meet my holiday cranberry quota with a dessert.  This Cranberry Shortbread Tart is an extra special dessert that will look stunning on your holiday table.

Cranberry Shortbread Tart {satisfymysweettooth.com}

The perfection of this Cranberry Shortbread Tart is the result of the contrast of flavors.  Rich, buttery shortbread that has the added flavor components of ground, toasted almonds and cornmeal is sandwiched around a tart and tangy cranberry filling and the combination is simply delightful.

Cranberry Shortbread Tart {satisfymysweettooth.com}

Cranberry Shortbread Tart

Prep Time: 45 minutes

Cook Time: 1 hour, 5 minutes

Total Time: 1 hour, 50 minutes

Yield: 1 9-inch tart (serves 12-16)

Bright, tart cranberry filling sandwiched between rich buttery shortbread crust and topping makes a gorgeous and delicious holiday dessert


    For the filling
  • 3 cups fresh cranberries
  • 1 cup sugar
  • 2 Tbsp lemon juice
  • 3 Tbsp orange marmalade (or you could use apricot jam)
  • For the shortbread crust/topping
  • 1 cup sliced almonds
  • 2 cups all purpose flour
  • 1/3 cup, plus 1 Tbsp yellow cornmeal
  • 3/4 tsp salt
  • 1 cup (16 Tbsp) unsalted butter, cut into tablespoons and at room temperature
  • 1 cup sugar
  • 2 tsp grated orange zest
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 large egg yolk


    For the filling
  1. Combine all ingredients in a medium saucepan and bring to a boil. Stir until sugar dissolves, this will only take a few minutes.
  2. Then, reduce the heat to medium and cook until the cranberries pop and the liquid has thickened into a syrupy consistency.
  3. Remove from heat and set aside to cool while you make the crust/topping.
  4. For the crust/topping
  5. Preheat oven to 325 degrees.
  6. Place sliced almonds onto a baking sheet and bake for about 5-7 minutes or until lightly browned and toasted. Turn oven off.
  7. Have a large bowl and food processor ready.
  8. Measure the 2 cups of flour into the large bowl. Take 2 Tbsp of the flour out of the large bowl and put it into the food processor. Into the large bowl, then add the cornmeal and salt. Set aside.
  9. In a food processor, pulse the toasted almonds with the 2 Tbsp of the flour until fine. Pour the almond mixture into the large bowl with the rest of the flour mixture.
  10. Next in the food processor, combine the butter, sugar, orange zest and extracts and pulse until smooth and creamy. Add the egg yolk and pulse to combine.
  11. Add the dry ingredients to the food processor and pulse until a cohesive dough forms.
  12. Coat a 9 1/2 X 1-inch fluted metal tart pan with a removable bottom with nonstick cooking spray. Gently and evenly press half of the dough into the tart pan, pressing the dough up the sides of the pan. Cover the crust with plastic wrap.
  13. Form the remaining dough into a disc and wrap it in plastic wrap. Refrigerate both the crust and extra disc of dough for 30 minutes so that it gets firm.
  14. Preheat oven to 325 again.
  15. Place the tart pan onto a baking sheet and prick the dough that is in the tart pan all over. Bake until lightly golden brown, about 35 minutes.
  16. If the crust has puffed up during baking, use the back of a metal spoon to gently push the crust down to make room for the filling.
  17. Pour the filling into the crust and spread evenly.
  18. Use your fingers to evenly crumble the remaining shortbread dough over the top of the filling. The pieces should be large, about the sizes of peas and marbles.
  19. Bake the tart on the the baking pan until the topping is golden brown, about another 30-35 minutes.
  20. Cool completely before carefully removing the rim of the tart pan. Cut and serve.
  21. Recipe adapted from Fine Cooking

This Cranberry Shortbread Tart recipe requires several steps but none of them is difficult,  The crumbly topping and crust are the same dough divided in half.  The filling could not be simpler to make, but you just need a little bit of patience as the filling cools and the crust gets popped into the refrigerator for 30 minutes to firm up.  The wait will be worth it, trust me.

Cranberry Shortbread Tart {satisfymysweettooth.com}

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Anytime I can incorporate my favorite dessert flavors into something for breakfast, I feel like I’ve won.  I eat yogurt for breakfast every single weekday and topping my yogurt with different items such as fruit and/or granola helps me never get sick of it.  One of my favorite flavor combinations is chocolate with coconut and when you add the almond that you get in an Almond Joy candy bar, I’m in heaven.  I bought a large container of rolled oats last week with this Almond Joy Granola in mind.

Almond Joy Granola {satisfymysweettooth.com}

Almond Joy Granola begins as any classic granola does with wholesome rolled oats.  Then I added sliced almonds, coconut flakes (you could use shredded coconut if you cannot find the flakes) and a combination of coconut oil and chocolate.  I tried to keep the added sugar to a minimum with just a bit of brown sugar and honey so you will not be overwhelmed with sweetness when you eat this granola.

Almond Joy Granola {satisfymysweettooth.com}

Almond Joy Granola {satisfymysweettooth.com}

I also love customizable recipes, which desctibes this Almond Joy Granola exactly.  Don’t care for almonds?  Swap for peanuts, pecans or skip the nuts all together.  Not a fan of coconut?  Leave it out or substiture rice krispies or corn flakes.

Almond Joy Granola {satisfymysweettooth.com}

Another reason I love this Almond Joy Granola on my breakfast yogurt is that I am crazy for crunch.  Whether it is yogurt or ice cream, I always enjoy it more if there is something crunchy mixed in.

Almond Joy Granola {satisfymysweettooth.com}

Perhaps the most unique addition to my Almond Joy Granola is chia seeds.  Bob’s Red Mill was kind enough to send me some chia seeds because I have been intriqued by the new super seed that is all the rage these days.  While they do not alter or enhance the flavor of this granola at all, in the research I have done, I am excited about the idea that chia seeds are high in omega-3 fatty acids which are good for heart health and are also a good source of fiber, protein and calcium.  No you will not start sprouting green “fur” like the beloved chia pets, you may just feel more full and enjoy a pleasant extra crunch the this Almond Joy Granola!

Almond Joy Granola {satisfymysweettooth.com}

Almond Joy Granola

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Yield: 3.5 cups

1/4 cup

Almond Joy Granola will bring all of the flavors of the popular candy bar to your breakfast bowl!


  • 2 cups rolled oats
  • 1 Tbsp, plus 1 tsp coconut oil (divided)
  • 1/3 cup sliced almonds
  • 1/3 cup coconut flakes (or shredded coconut)
  • 2 Tbsp chia seeds
  • 1/4 cup semi-sweet chocolate chips
  • 1/4 cup brown sugar
  • 2 tsp honey


  1. Preheat oven to 350 degrees.
  2. Melt 1 Tbsp coconut oil in microwave until liquified.
  3. Spread rolled oats onto a rimmed baking sheet. Pour melted coconut oil over oats and toss to coat.
  4. Bake 20 minutes, tossing after 10 minutes.
  5. Add almonds and coconut and cook 10 minutes more.
  6. Add brown sugar and honey, toss to coat and cook 5 more minutes.
  7. In a small bowl, melt together chocolate chips and remaining tsp coconut oil in microwave in 30 second increments until smooth.
  8. Toss melted chocolate mixture with oat mixture and bake 5 minutes more.
  9. Cool completely. Store covered for up to 1 week.

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Nothing is more comforting to me that a warm latte or cup of hot chocolate.  I especially love when I have something tasty to dip into my warm beverage such as these Almond Coconut Chocolate Chip Biscotti.  Some biscotti is so hard that dipping is absolutely necessary to soften the cookie before you eat it.  This Almond Coconut Chocolate Chip Biscotti on the other hand is still crunchy, but it is not so crispy that you risk a visit to the dentist if you don’t dip it into something before you eat it.

Almond Coconut Chocolate Chip Biscotti {Satisfy My Sweet Tooth}

The toasted almonds provide a perfectly nutty aftertaste and the coconut and chocolate chips are just sweet enough to keep you wanting another piece of biscotti.  I love to dip my biscotti in melted chocolate one side because if you have learned anything about me it is that I am a super chocoholic, so more is always better in the chocolate department for me, but you could certainly skip this step if you prefer.

Almond Coconut Chocolate Chip Biscotti {Satisfy My Sweet Tooth}

Almond Coconut Chocolate Chip Biscotti

Prep Time: 40 minutes

Cook Time: 48 minutes

Yield: ~30 biscotti

Almond, coconut and chocolate chips packed into a firm cookie that is perfect for enjoying with a cup of coffee or tea


  • 2 1/4 cups flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp salt
  • 1/2 cup (8 Tbsp) unsalted butter at room temperature
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup sweetened shredded coconut
  • 1 cup chopped toasted almonds
  • 1 cup semisweet mini chocolate chips
  • 1 cup semi-sweet chocolate chips


  1. In a medium bowl, combine the flour, baking powder and salt, set aside.
  2. In a large bowl, using an electric mixer, cream together butter and sugar until light and fluffy, about 2 minutes.
  3. Add eggs and vanilla and mix to combine.
  4. Add flour mixture and mix to combine.
  5. Add coconut, almonds and chocolate chips and mix just to combine.
  6. Refrigerate dough for 30 minutes.
  7. Preheat oven to 350 degrees.
  8. Divide dough in two and form into 10-inch long and 3-4-inch wide logs. Wet fingers with water if dough is sticky to work with. Place logs side by side on a baking sheet. (This dough will not spread, so you only need to leave about 2 inches in between the logs.)
  9. Bake 30 minutes. Allow to cool on baking sheet for about 30 minutes.
  10. Reduce oven temperature to 325 degrees.
  11. Cut logs at a diagonal crosswise into 1/2-inch wide pieces.
  12. Return pieces to baking sheet standing up on end (same position the logs were originally baked in) leaving small space in between pieces.
  13. Bake another 18 minutes and then allow to cool completely on a wire cooling rack.
  14. Once the biscotti has cooled completely, place the remaining 1 cup chocolate chips into a microwave-safe bowl and heat in 30 second increments until chocolate has completely melted. Dip one side of biscotti into the melted chocolate and set onto a wax paper-lined baking sheet to set. You may refrigerate the dipped biscotti to set the chocolate faster.
  15. Recipe adapted from Fine Cooking

Almond Coconut Chocolate Chip Biscotti {Satisfy My Sweet Tooth} IMG_0401

And don’t forget about my other favorite biscotti recipes:

Cherry Almond White Chocolate Biscotti

Cherry Almond White Chocolate Biscotti {Satisfy My Sweet Tooth}

White Chocolate, Pistachio and Dried Berry Biscotti

White Chocolate, Pistachio and Dried Berry Biscotti {Satisfy My Sweet Tooth}


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I have been so excited to tell you that I am contributing some of my dessert recipes to Best Friends For Frosting!  Best Friends For Frosting is a site totally devoted to everything dessert!  You will find recipes, interviews with bakery owners and other food bloggers, food styling tips and great ideas for party themes.

My first recipe that I have contributed to the site is for these festive Almond Raspberry Holiday Macarons.  I know that macarons have a reputation of being fussy and difficult to make, but the recipe that I have been using recently is simplified and has given me success each time that I have used it.

I kept the macaron shells the traditional almond flavor, but the buttercream is bursting with raspberry flavor.  For the detailed recipe to make these adorable cookies yourself, head over to Best Friends For Frosting.

And the holiday baking giveaway is still on!  Click here to enter!

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