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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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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One of my favorite parts of the week is Saturday mornings.  My husband can vouch for how much I truly love sleeping in on the weekends.  Then when I wake up, it feels so luxurious to make my latte at my own pace and then it’s time.  I love to sit on the couch, sip my coffee and watch the cooking shows that I record each week.  Without fail if there is a new Pioneer Woman and/or Giada De Laurentiis, I am giddy with excitement to hunker down and watch.  There is not always a recipe that I choose to replicate, but even so, I just enjoy watching people cook on TV.  I particularly love holiday episodes and last weekend, there were some great fall recipes shared on the Halloween episodes.

Mini Pumpkin Cheesecakes with Gingersnap Crust {satisfymysweettooth.com}

Giada made pumpkin bacon cheesecakes, which I adapted into these Mini Pumpkin Cheesecakes with Gingersnap Crusts.   I opted to omit the bacon because I was not in the mood for a savory dessert.  I have told you before that I am not crazy about cheesecakes, but the exception is pumpkin.  The creamy whipped filling for these Mini Pumpkin Cheesecakes tastes like a rich pumpkin pie filling.  And the crust of any cheesecake is my favorite part whether it is composed of graham crackers, Oreo cookies or gingersnaps.  The warm, spicy crust of these mini cheesecakes topped with perfectly spiced, rich pumpkin filling is fall in a bite.

Mini Pumpkin Cheesecakes with Gingersnap Crust {satisfymysweettooth.com}

I love anything that is bite-sized and so I decided to serve these Mini Pumpkin Cheesecakes with Gingersnap Crusts for my book club that I hosted last week.  We read a book that I really loved called The Paris Wife by Paula McLain.  The book was about Ernest Hemingway’s first wife and it certainly led to some interesting conversation!  This dessert was the perfect two-bite sweet to pass around the table after dinner while we discussed.

Mini Pumpkin Cheesecakes with Gingersnap Crust {satisfymysweettooth.com}

Mini Pumpkin Cheesecakes with Gingersnap Crust

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Yield: 24 mini cheesecakes

Individually-sized cheesecakes with all of your favorite fall flavors combined into a perfect two-bite treat

Ingredients

    For the crust
  • 16 gingersnap cookies (enough to yield 1 cup crumbs)
  • 3 Tbsp unsalted butter, melted
  • For the cheesecake filling
  • 1 (8-ounce) package light cream cheese, at room temperature
  • 1/4 cup pumpkin puree
  • 1/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp freshly grated nutmeg (or ground nutmeg)
  • pinch of salt
  • whipped cream for topping

Instructions

  1. Preheat oven to 350 degrees. Line a mini muffin pan with paper liners.
  2. For the crust
  3. Place cookies into a food processor and process until fine crumbs form. (If you do not have a food processor, place cookies into a zip-top bag and crush with a rolling pin.)
  4. Place cookie crumbs into a small bowl, pour melted butter into the bowl and stir to combine.
  5. Place ~1Tbsp of crumb mixture into each paper liner and press it down using a muddler, bottom of a shot glass (or something flat and small).
  6. For the filling
  7. In another medium bowl, combine all ingredients for the filling. Use an electric mixer to mix until smooth and well blended.
  8. Use a small ice cream scoop (or spoon) to place ~2 Tbsp of filling on top of each crust. Bake 12 minutes or until tops are cracked.
  9. Cool 10 minutes then refrigerate for at least 1 hour before serving.
  10. Place a dollop of whipped cream on top of each cheesecake before serving.
  11. Recipe adapted from Giada De Laurentiis

combine cookie crumbs and butter for crust

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blend all ingredients for filling together

IMG_2290

IMG_2291

place 1 Tbsp of crust into paper liners

IMG_2292

press the crust down firmly

IMG_2293

top crusts with 2 Tbsp filling

IMG_2294

bake

IMG_2295

place a dollop whipped cream onto each cheesecake before serving

Mini Pumpkin Cheesecakes with Gingersnap Crust {satisfymysweettooth.com}

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I was at the lake cabin last weekend for yet another fabulous weekend of summer festivities with 10 of our good friends.  I got to live vicariously through my friends who have the most adorable 5.5 month-old baby girl

photo-1

and I got to cook and bake to my heart’s content.  I kept joking that I felt like I was running an adult summer camp because of the meal planning and organizing I did for us.  Thankfully everyone was super helpful which made meal time and cleanups a breeze.

Of course, I was excited to make another coffee cake since I had lots of mouths to feed and I decided on this Strawberry Rhubarb Cream Cheese Streusel Coffee Cake.  I really didn’t want the name of this cake to be so long, but each part of it is worth documenting in the title!

Strawberry Rhubarb Cream Cheese Streusel Coffee Cake {Satisfy My Sweet Tooth}

This Strawberry Rhubarb Cream Cheese Streusel Coffee Cake begins with a regular white cake which gets topped with a cream cheese filling that I folded macerated strawberries and rhubarb into.  That creamy layer is topped with the remaining cake batter and sprinkled generously with a traditional, crumbly streusel topping.  When strawberries and rhubarb are no longer in season, they could be substituted with any of your favorite fresh or frozen fruits.

Strawberry Rhubarb Cream Cheese Streusel Coffee Cake {Satisfy My Sweet Tooth}

Strawberry Rhubarb Cream Cheese Streusel Coffee Cake

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Yield: 24 pieces

1 piece (1/12 of cake)

Soft and tender cake with a creamy, fruity filling and topped with a generous layer of crumbly streusel

Ingredients

    For the cake
  • 2 1/2 cups flour
  • 1 cup sugar
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup (12 Tbsp) unsalted butter, softened
  • 3 eggs
  • 2 tsp vanilla
  • 2/3 cup buttermilk
  • For the filling
  • 2 (8 oz.) packages cream cheese, softened at room temperature
  • 1/2 cup sugar, plus 1 Tbsp
  • 1 egg
  • 1 cup chopped strawberries
  • 1 cup diced rhubarb
  • For the streusel topping
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 tsp cinnamon
  • pinch of salt
  • 1 1/2 cups flour
  • 1/2 cup (8 Tbsp) unsalted butter, melted

Instructions

  1. Preheat oven to 325 degrees and grease and flour a 9X13" baking pan.
  2. Place chopped strawberries and rhubarb into a bowl and sprinkle with 1 Tbsp sugar. Set aside.
  3. For the cake
  4. In a large bowl, combine the flour, sugar, baking soda, baking powder and salt. Mix in softened butter.
  5. Add eggs, vanilla and buttermilk* and mix well.
  6. Pour 2/3 of batter into prepared pan and spread evenly. Set aside.
  7. For the filling
  8. In a medium bowl, using an electric mixer, mix together the cream cheese, sugar and eggs. Fold in macerated fruit.
  9. Spread evenly over cake batter in cake pan.
  10. Top with remaining cake batter (it does not have to be an even layer nor does it need to look smooth).
  11. For the streusel topping
  12. Combine all ingredients in a medium bowl with your hands and sprinkle evenly over top of batter.
  13. Bake about 45 minutes or until toothpick inserted into center of cake comes out clean (or with only cream cheese on it).
  14. *Note: If you do not have buttermilk on hand, pour 2/3 cup of regular milk into a liquid measuring cup and add 1 tsp white distilled vinegar. Allow mixture to sit while you prepare other ingredients.
  15. **I also like to keep powdered buttermilk in my refrigerator so that I can combine that with some regular milk when I need buttermilk for a recipe.
  16. Recipe adapted from Shugary Sweets

Notes

Per piece: Calories: 300 Carbohydrates: 32g Fat: 15g

spread 2/3 of batter into prepared pan

IMG_1742

top with cream cheese filling

IMG_1743

top with remaining batter

IMG_1744

sprinkle with streusel topping

IMG_1745

bake and serve

Strawberry Rhubarb Cream Cheese Streusel Coffee Cake {Satisfy My Sweet Tooth}

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Remember when you were little and you would spin a globe around and put your finger on it and exclaim that wherever it landed is where you were going to live when you grew up? Well I have decided to incorporate that mentality into my “what to bake next” routine.  You see, everyday, I Pin recipes, I save recipes to my inbox recipe folder, I tear out recipes from magazines and I mark pages in cookbooks that have recipes that I must make.  However, I have all of these real and virtual piles of recipes, but rarely do I actually make any of them!  And it’s so silly because these recipes are where I find a lot of my inspiration for things I actually am baking in my kitchen each week, so why oh why have I not actually made more of these recipes that have inspired me in the first place?  We are changing that today with these Chocolate Peanut Butter Cream Cheese Truffles.

In this spirit of the “spin the globe” game, I am going to select a recipe from either my Pinterest boards or my inbox from other bloggers who have inspired me and put my own twist on the recipe and share it with you each month.  I may do this once or twice a month and I hope that it will inspire you the way that these recipes inspire me to try new things and to create adorable and scrumptious treats to share.

Last weekend I shared this Pretzel Toffee Fudge with you and suggested that it would be a great addition to a homemade chocolate box to give on Valentine’s Day.

Pretzel Toffee Fudge {Satisfy My Sweet Tooth}

Well, we all like a little variety and so why not add these Chocolate Peanut Butter Cream Cheese Truffles to that thoughtful gift of yours?

Chocolate Peanut Butter Cream Cheese Truffles {Satisfy My Sweet Tooth}

This recipe was adapted from Bakerella who is notorious as the cake pop lady but she also whips up some other sweets and treats that are worthy of recreating.

Chocolate Peanut Butter Cream Cheese Truffles {Satisfy My Sweet Tooth}

These Chocolate Peanut Butter Cream Cheese Truffles could not be easier to make and again, will fool your sweetie into thinking that you have slaved all day in the kitchen to make him/her something special.  I rolled my truffles in crushed salted peanuts, but you could roll them in cocoa powder or toss them in some sprinkles as well.

Chocolate Peanut Butter Cream Cheese Truffles {Satisfy My Sweet Tooth}

Chocolate Peanut Butter Cream Cheese Truffles

Prep Time: 2 hours, 30 minutes

Yield: ~25-30 truffles

Chocolate Peanut Butter Cream Cheese Truffles: Simple, yet decadent and creamy chocolate truffles rolled in crunchy crushed peanuts

Ingredients

  • 4 ounces cream cheese, room temperature
  • 1 cup chocolate chips (semi-sweet or milk chocolate)
  • 1/4 cup peanut butter
  • 1/3 cup chopped peanuts

Instructions

  1. In a small, microwave safe bowl, melt chocolate chips in the microwave in 30 second increments until smooth.
  2. In a medium bowl, use an electric mixer to beat together the cream cheese and peanut butter until smooth and creamy.
  3. Add melted chocolate to cream cheese mixture and beat to combine.
  4. Cover bowl with plastic wrap and refrigerate for at least 2 hours.
  5. Use a small spoon or melon baller to scoop firmed mixture into small balls. Roll balls with your hands to shape into spheres.
  6. Roll balls in chopped peanuts, pressing the balls into the peanuts gently so that they stick.
  7. Serve immediately or keep refrigerated.
  8. Recipe adapted from Bakerella

Chocolate Peanut Butter Cream Cheese Truffles {Satisfy My Sweet Tooth}

 

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