I think that most people who drink coffee everyday develop their habit (addiction) while in college.  I mean sure there are the few individuals who start early and like to drink a cup of coffee in the morning before high school, but for the most part, I would bet that most people who drink some form of coffee each day started the ritual in college.  Day after day of grueling studying for endless exams, learning to live on your own and managing all of the chores and responsibility that comes with that privilege, and one or two nights of late night dance parties and it’s not wonder that so many people get hooked on caffeine to help them get through the day.

Somehow, I managed to make it through four years of college, four years of dental school and a year of residency without needing or even being able to handle joining the cool club of coffee drinkers!  I would drink tea or hot chocolate just for something warm and satisfying, but I always found coffee so acidic that it would upset my stomach which made it not even worth trying to drink.  But then I got married and we received a Nespresso machine and I began drinking a latte on the weekend days.  I found that I could handle a latte and began to enjoy it so much that I have now joined the coffee drinking forces and find that I do not enjoy my morning as much without that latte.  When I make them at home, I usually just have a nonfat latte with some type of sweetener, but occasionally I like to order something special like a chai latte.  I love the warm spices of a chai latte and it almost satisfies me like a dessert!  Which is one reason I was so excited to make these Chai Spice Cookie Bars.

Chai Spice Cookie Bars {satisfymysweettooth.com}

Chai Spice Cookie Bars have the fantastic combination of cinnamon, ginger and cloves which seem to warm you from the inside out.  Those spices combined with malt powder, brown sugar and plenty of butter make for a perfect slightly crunchy cookie base.  Top that off with melted white chocolate and an extra sprinkle of cinnamon, and you have the perfect snack to go with your warm morning cup of whatever it is that you drink.

Chai Spice Cookie Bars {satisfymysweettooth.com}

Chai Spice Cookie Bars

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 30 bars

Ingredients

  • 1 cup (16 Tbsp) unsalted butter, room temperature
  • 1 3/4 cup packed brown sugar (light or dark)
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 1/3 cup flour
  • 1/2 cup rolled oats
  • 3 Tbsp malted milk powder
  • 1 tsp ground cinnamon, plus extra for decoration
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 1 1/2 cups white chocolate chips

Instructions

  1. Preheat oven to 350 degrees.
  2. Line a 9X13" baking pan with parchment paper allowing extra parchment to overhang the edges of the pan. Grease the parchment paper.
  3. In a large bowl, using an electric mixer, cream together the butter and brown sugar until light and fluffy. Add vanilla and egg and mix to combine.
  4. Add flour, oats, malted milk powder, cinnamon, ginger, cloves and salt and mix until well combined.
  5. Press dough evenly into prepared pan.
  6. Bake 22-25 minutes or until lightly browned.
  7. Place white chocolate chips into a microwave-safe bowl and microwave in 30-second increments until melted and smooth.
  8. Pour melted white chocolate over warm bars and spread evenly.
  9. Cool completely before cutting and serving.
  10. Recipe adapted from Food Network Magazine

Chai Spice Cookie Bars {satisfymysweettooth.com}

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You will never hear anyone call me a history buff (or a geography buff for that matter :)), however, when you mention the history of desserts, my interest is piqued.  That interest in where our favorite desserts came from and why they came to be is what inspired these Birthday Cake Oreo Blondies.  Did you know that without the introduction of blondie bars, one of America’s favorite treats, the brownie would have never been dreamed of?

Birthday Cake Oreo Blondies {Satisfy My Sweet Tooth}

Ever since the Birthday Cake Oreos came around last year, I have been infatuated with them and have to force myself not to walk down the cookie aisle at the store for fear that a package will jump off the shelf and into my cart.  I hate when that happens!  I had not tried the “blonde” Birthday Cake Oreos until I spotted them a couple of weeks ago and new that I needed to find a special recipe to incorporate them into.  Let’s not pretend that most people on the planet do not enjoy the mysterious, yet delicious white filling found sandwiched between Oreo cookies and let’s also stop telling ourselves the lie that we don’t get giddy anytime sprinkles are involved in anything.  I feel better now that we have all come clean and been honest with ourselves, don’t you?

Birthday Cake Oreo Blondies {Satisfy My Sweet Tooth}

The inspiration for these Birthday Cake Oreo Blondies came after reading Jessie Oleson Moore’s book The Secret Life of Baked Goods:  Sweet Stories & Recipes for America’s Favorite Desserts like a novel.  Jessie highlights some of America’s favorite sweets such as Chocolate Chip Cookies, Birthday Cake and Gingerbread Men and did her research to bring us the stories of when and where these sweet treats first came to be.

Screen Shot 2013-05-30 at 9.08.17 PM

Perhaps one of the stories that I find the most interesting is that of the Chocolate Chip Cookie.  Can you believe that the famous Chocolate Chip Cookie was created before chocolate chips?  How could this be?  Well the story goes that in 1937 a woman named Ruth Wakefield made cookies for the Tollhouse Inn in Massachusetts and one day she decided to chop up a chocolate bar and add it to her cookie dough.  She expected that the chocolate would melt and give her a chocolate cookie, but instead the chocolate pieces stayed whole and provided and new taste and texture sensation.  It’s only two years after this, in 1939 that Nestle released their chocolate morsels to make this popular cookie easier to make!  Isn’t a great story from dessert history?  If you are as intrigued by this as I was and want to know more, you must pick yourself up a copy of The Secret Life of Baked Goods!

Birthday Cake Oreo Blondies {Satisfy My Sweet Tooth}

The book is not as full of photos as I prefer, but it doesn’t even matter, because if you are like me, you will want to read the words cover to cover and then make the recipes once you have a new found appreciation for their history.

Birthday Cake Oreo Blondies

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 16 bars

1 bar

Rich and butter blondie bars stuffed with Yellow Birthday Cake Oreo Cookies

Ingredients

  • 3/4 cup (12 Tbsp) unsalted butter, melted
  • 2 cups packed dark brown sugar
  • 3 eggs
  • 2 tsp vanilla
  • 1 3/4 cups flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 15 yellow Birthday Cake Oreo Cookies

Instructions

  1. Preheat oven to 350 degrees.
  2. Line an 8-inch square pan with parchment paper and grease it liberally.
  3. In a large bowl, mix together butter and sugar. Mix in eggs and vanilla.
  4. Add remaining dry ingredients (except for Oreo cookies) in 3 additions and mix well to incorporate.
  5. Pour half of batter into prepared pan.
  6. Lay a single layer of Oreo cookies over the batter.
  7. Top cookies with remaining batter and spread smooth.
  8. Bake for about 30 minutes or until toothpick inserted in center comes out with a few moist crumbs.
  9. Cool bars completely in pan before cutting and serving.
  10. Recipe adapted from The Secret Lives of Baked Goods by Jessie Oleson Moore

Notes

Per bar: Calories: 232 Fat: 11.5g Carbohydrates: 35g

Birthday Cake Oreo Blondies {Satisfy My Sweet Tooth}

*Sasquatch Publishing provided me with a review copy of this cookbook, but all opinions are, as always, my own.

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It’s Day 2 of Peanut Week, who’s excited??  Hopefully these Honey Roasted Peanut Marshmallow Bars will make you even more excited!

Honey Roasted Peanut Marshmallow Bars {Satisfy My Sweet Tooth}

Salted nut rolls have always been a favorite candy of mine.  After all, isn’t a salted nut roll the original sweet and salty snack??  Since my husband was diagnosed with Type I diabetes, we have gone through more honey roasted peanuts in my house than I have had in my entire lifetime!  I buy giant jars of them at Costco and he will have a small dish of them for dessert or as a pre-dinner snack.  Even the honey roasted peanuts are a great low-carb snack option.  Since I began bringing massive loads of these perfectly addicting sweet and salty peanuts into my home, I have been dying to find a recipe to use them in.  Enter Honey Roasted Peanut Marshmallow Bars!

Honey Roasted Peanut Marshmallow Bars {Satisfy My Sweet Tooth}

The flavors of these bars will remind you of eating a salted nut roll but you don’t even have to mess with a candy thermometer or making a nougat for this recipe.  Marshmallows lend that same gooey sweetness to these bars.  Also, these Honey Roasted Marshmallow Bars satisfy my texture craving for a perfect crunchy yet chewy snack.

Honey Roasted Peanut Marshmallow Bars {Satisfy My Sweet Tooth}

These bars are quire sweet and rich so I recommend cutting the 8-inch square pan that you make them in into 20 pieces.  It would also be super cute presentation to wrap these Honey Roasted Peanut Marshmallow Bars individually in wax paper like you might find at a candy store.

A few tips for this recipe:

  • Spray your parchment paper very liberally with nonstick cooking spray.  Melted marshmallows may be one of the stickiest substances on the planet!
  • Spray the measuring cups that you use to measure the peanut butter and corn syrup with nonstick cooking spray to make cleanup easier.
  • You could certainly use plain roasted peanuts or any other nut that you enjoy in this recipe.

Honey Roasted Peanut Marshmallow Bars {Satisfy My Sweet Tooth}

Honey Roasted Peanut Marshmallow Bars

Prep Time: 30 minutes

Total Time: 2 hours, 30 minutes

Yield: 20 bars

1 bar

These bars are a perfect mix of chewy and crunchy and will remind you of eating a salted nut roll

Ingredients

    For the crust:
  • 6 Tbsp unsalted butter, softened
  • 1/4 cup packed brown sugar
  • 3/4 cup flour
  • For the topping:
  • 2 cups miniature marshmallows
  • 1 cup creamy peanut butter
  • 1/3 cup light corn syrup
  • 4 Tbsp unsalted butter
  • 2 tsp vanilla
  • 1 1/2 cups honey roasted peanuts
  • 1 1/2 cups crispy rice cereal

Instructions

    For the crust:
  1. Preheat oven to 350 degrees. LIne an 8X8-inch square pan with parchment paper. Spray the parchment paper liberally with nonstick cooking spray.
  2. Combine butter, brown sugar and flour and press evenly into prepared pan.
  3. Bake 12 minutes.
  4. Sprinkle marshmallows over the baked crust and return to the oven for 7 minutes so that marshmallows become softened.
  5. For the topping:
  6. In a medium, microwave-safe bowl, combine peanut butter, corn syrup and butter and microwave for one minute. Stir together to combine. Mix in vanilla.
  7. In a separate large bowl, combine peanuts and cereal. Pour peanut butter mixture over peanuts and cereal and stir to coat.
  8. Pour peanut mixture over marshmallows and spread evenly.
  9. Allow bars to cool completely before cutting and serving.
  10. Recipe adapted from Averie Cooks|averiecooks.com

Notes

Per bar: Calories: 237 Fat: 17g Carbs: 17g

DID YOU KNOW?  Peanuts and peanut butter can help control blood sugar.  If you peanuts or peanut butter as part of a high carbohydrate meal, the healthy oils and proteins in peanuts can decrease blood sugar spikes and help to keep blood sugars stable throughout the entire day.

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I am so excited to finally be a part of The Secret Recipe Club!  The Secret Recipe Club is a group that makes recipes from each other’s blogs, but you have no idea who had your blog or what they chose to make until the big reveal day, which this month, is today!

For my first month as a member of the club, I was assigned to make a recipe from Angela’s Kitchen.  Angela is a genius when it comes to gluten-free and dairy-free cooking and baking.  She is passionate about making recipes for those with food allergies just as tasty as the original dishes.  The recipe that I chose to make from Angela’s collection was these Homemade Cereal Bars which Angela describes as “Better than Nutrigrain Bars”.

Homemade Cereal Bars {Satisfy My Sweet Tooth}

I have to say that I agree with her! These bars are so soft and chewy and have the flavors of oats, cinnamon and strawberry baked in.  The ingredients are wholesome enough that you can truly feel good about eating one of these bars for breakfast!  You could also incorporate nuts, wheat germ, flax seeds or any other mix-ins that you like into these Homemade Cereal Bars.

Homemade Cereal Bars {Satisfy My Sweet Tooth}

For these Homemade Cereal Bars, I used regular rolled oats, but to make them gluten-free simply substitute gluten-free rolled oats.  You could use whatever fruit filling flavor you prefer and could also use regular butter, melted instead of the coconut oil.  No matter what substitutions you make, these Homemade Cereal Bars are sure to be one of your go-to weekly make-ahead breakfast items.

Homemade Cereal Bars {Satisfy My Sweet Tooth}

Homemade Cereal Bars

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 20 bars

Homemade Cereal Bars that are flavored with cinnamon and strawberry and are soft, chewy and wholesome

Ingredients

  • 3 cups rolled oats
  • 3/4 cup brown sugar
  • 1/2 cup cornstarch
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup coconut oil (or butter) melted
  • 1/4 cup applesauce
  • 2 tsp vanilla
  • 1 1/4 cup strawberry jelly

Instructions

  1. Preheat oven to 350 degrees.
  2. Line an 8-inch square pan with parchment paper and lightly grease the parchment.
  3. In a food processor, pulse half of the oats (1 1/2 cups) until roughly ground.
  4. In a large bowl, combine all of the oats, brown sugar, cornstarch, baking soda, cinnamon and salt.
  5. Add melted coconut oil, applesauce and vanilla and mix well to incorporate.
  6. Press half of the oat mixture into the prepared pan evenly.
  7. Microwave jelly for 30 seconds so that it is more easily spreadable.
  8. Pour jelly over oat mixture and spread to cover evenly.
  9. Press remaining oat mixture over jelly gently.
  10. Bake for 30 minutes.
  11. Cool completely, then use the parchment to lift the bars out of the pan.
  12. Cut and serve.
  13. Recipe adapted from Angela's Kitchen

Homemade Cereal Bars {Satisfy My Sweet Tooth}



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