Well it is now safe to say that anytime I need a chocolate cake for any occasion at all, I have officially found the BEST chocolate sheet cake with the BEST fudgey frosting that I have ever ever tasted!  That is a huge statement to make because I have tasted my fair share of chocolate cakes and frostings.

The Best Chocolate Sheet Cake {satisfymysweettooth.com}

The frosting that tops the BEST chocolate sheet cake reminds me of my mom’s brownie frosting that I would lick off the sides of the pan after the brownies were gone because it is that good.  And just for a little extra pizzazz and appeal, there is peanut butter sandwiched between the BEST chocolate sheet cake and that frosting.

The Best Chocolate Sheet Cake {satisfymysweettooth.com}

Yep, while the cake was still warm, I spread a big glob of unadulterated peanut butter over the top.  The slight saltiness from the pure peanut butter paired with the sweet, thick chocolate frosting has had me literally salivating just writing about the absolutely perfect combination.

The Best Chocolate Sheet Cake {satisfymysweettooth.com}

I love having classic go-to recipes in my back pocket for occasions when you realize that you want to make something but you don’t feel like scouring cookbooks or the internet for a recipe.  The BEST chocolate sheet cake itself is so ultra moist and dense, almost like a brownie.  I would love it with walnuts mixed into the batter too because I love that crunch that nuts give a cake.

The Best Chocolate Sheet Cake {satisfymysweettooth.com}

Trust me on this one, next time you are making a cake for a special occasion, make the BEST chocolate sheet cake and you will have people asking you to make this cake again and again.

The Best Chocolate Sheet Cake

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 9X13" cake (about 24 servings)

The moistest chocolate cake topped with slightly salty peanut butter and rich, fudge frosting becomes the all-time best chocolate sheet cake

Ingredients

    For the cake
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 tsp baking soda
  • 1 cup unsalted butter
  • 1/4 cup cocoa powder
  • 1 cup water
  • 1/2 cup buttermilk
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups creamy peanut butter
  • For the frosting
  • 1/2 cup unsalted butter
  • 1/4 cup cocoa powder
  • 1/3 cup buttermilk
  • 1 tsp vanilla
  • 16 ounces powdered sugar
  • sprinkles (optional)

Instructions

    For the cake
  1. Preheat oven to 350 degrees. Spray a 9X13" pan with nonstick cooking spray.
  2. Place flour, sugar and baking soda in to a large bowl and set aside.
  3. In a small saucepan, combine butter, cocoa powder, water and buttermilk and whisk over medium-low heat until the butter is melted.
  4. Crack the eggs into a separate small bowl. Use a ladle to pour a small amount (about 2/3 cup) of the heated butter mixture into the eggs while whisking constantly (this is called tempering the eggs and will gently warm them up so that they don't scramble when added to the hot mixture).
  5. Pour the egg mixture into the saucepan with the butter mixture while whisking constantly. Increase the heat to medium and whisk until the mixture boils.
  6. Pour the butter mixture into the bowl with the dry ingredients, add vanilla and use the whisk and a spatula to mix until the ingredients are well combined.
  7. Pour the batter into the prepared pan and spread evenly.
  8. Bake 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
  9. Cool cake for 10 minutes. Place peanut butter into a bowl and microwave until more easily spreadable, about 20 seconds.
  10. Pour the peanut butter onto the slightly cooled cake and gently use an offset spatula to spread it evenly. Cool completely.
  11. For the frosting
  12. Place powdered sugar into a clean, medium bowl.
  13. Place butter, cocoa powder and buttermilk into a small saucepan and heat over medium heat until the mixture comes to a boil, whisking constantly. Add vanilla then pour the mixture over the powdered sugar and stir until smooth (work quickly as the frosting sets rather fast). Immediately pour over the cooled cake and use a spatula to spread it evenly.
  14. Top immediately with sprinkles if using.
  15. Recipe adapted from Southern Living

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It’s beginning to look a lot like the holidays around here, and I’m loving it!  I am kicking off the holiday cookie season with a bang!  These Gingersnap Mocha Cookies are some of THE BEST cookies I have ever tasted and will now be a yearly addition to my cookie platter.

Gingersnap Mocha Cookies {satisfymysweettooth.com}

Last year a few weeks from this time, I was in New York City presenting Matt Lauer with a ginger molasses cookie on The Today Show.  The recipe that I shared on the show is one that has been in my family for four generations and that I will continue to make without fail each Christmas, but it will just have to share the ginger spot in my holiday cookie repertoire with it’s new friend, the Gingersnap Mocha Cookie.

Gingersnap Mocha Cookies {satisfymysweettooth.com}

You know I love a sandwich cookie because everything is better with a frosting or filling and I love that you get to sneak two cookies into one.  Caribou Coffee contacted me about creating a new recipe inspired by their new holiday drink, the Gingersnap Cookie Mocha.  I was thrilled to be included in this challenge and immediately had a vision for these cookies in my mind.

Gingersnap Mocha Cookies {satisfymysweettooth.com}

These Gingersnap Mocha Cookies stay so soft and chewy for days which is precisely the way I always want my cookies to be.  The combination of ground ginger, cinnamon, cloves and nutmeg make your entire home smell like the holidays instantly and that mocha filling sends these cookies over the edge into pure cookie bliss.  The mocha filling is simply chocolate buttercream with coffee used to thin the buttercream rather than vanilla or cream.  I used a combination of semisweet and milk chocolate because I love the balance of rich and sweet.

Gingersnap Mocha Cookies {satisfymysweettooth.com}

The spicy flavor from the ginger together with the chocolate with just a hint of coffee flavor is pure perfection as far as flavor balance.  One person who tried these Gingersnap Mocha Cookies told me that the cookie made him “weak in the knees” because it is so delicious.  I promise once you make your first batch of Gingersnap Mocha Cookies, you’ll be coming back to them year after year and they will be a new holiday favorite of yours too.

Gingersnap Mocha Cookies {satisfymysweettooth.com}

Auto Draft

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Yield: 12 cookie sandwiches

Gingersnap Mocha Cookies: Soft. chewy, perfectly spiced and filled with decadent mocha buttercream, these cookies are sure to be an instant holiday favorite

Ingredients

    For the cookies!
  • 1/2 cup (8 Tbsp) unsalted butter, at room temperature
  • 1/2 cup packed brown sugar
  • 1/2 cup molasses
  • 1 1/2 tsp water
  • 1 tsp baking soda
  • 1 1/2 cup all-purpose flour
  • 1 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 cup granulated sugar, for rolling the cookies into
  • For the filling!
  • 3 Tbsp semisweet chocolate chips
  • 3 Tbsp milk chocolate chips
  • 4 Tbsp unsalted butter, at room temperature
  • 1/2 cup powdered sugar
  • 1 tsp hot brewed coffee (I used Caribou Reindeer Blend)

Instructions

    For the cookies!
  1. In a medium bowl, combine flour, ginger, cinnamon, cloves, nutmeg and salt, set aside.
  2. In a large bowl, using an electric mixer, cream together the butter and brown sugar until light and fluffy, about 1 minute. Add molasses and mix to combine.
  3. Add hot water and baking soda and mix.
  4. Add flour mixture and mix until well blended and no streaks of flour remain.
  5. Use a spatula to scrape down the sides of the bowl and form the dough into a ball at the bottom of the bowl.
  6. Cover dough with plastic wrap and refrigerate for 2 hours.
  7. Preheat oven to 325 degrees. Line baking sheets with parchment paper.
  8. Place the granulated sugar into a shallow bowl.
  9. Use a small cookie scoop (or spoon) to scoop tablespoon-sized balls of dough. Roll balls of dough in your hands and drop the balls into the sugar rolling the ball around in the sugar to coat evenly. Place sugared dough balls onto the prepared baking sheets leaving 2 inches in between cookies. The dough is easiest to work with when it is chilled, so if necessary, in between baking the sheets of dough, return the dough to the refrigerator to keep dough chilled.
  10. Bake 10-11 minutes or until tops of the cookies are cracked and edges feel set.
  11. Cool cookies completely.
  12. For the filling!
  13. Place both types of chocolate chips into a small, microwave-safe bowl. Microwave the chocolate in 1-minute increments until the chips are melted and smooth. Stir and then set aside to cool for 10 minutes.
  14. Use a rubber spatula to scrape the melted chocolate into a clean medium bowl. Add butter and use an electric mixer to beat the butter and chocolate together until smooth.
  15. Add the powdered sugar and mix well.
  16. Add the hot coffee and mix until well blended, smooth and creamy.
  17. (Note: If the filling is too runny, add more powdered sugar 1 Tbsp at a time; if too stiff, add 1 tsp of coffee at a time until desired consistency is reached.)
  18. Lay out half of the cookies upside down on a clean counter or baking sheet. I like to scoop my filling into a small ziptop bag, cut one of the corners of the bag off and use it as a piping bag to pipe about 1 Tbsp of filling onto the cookies. You could also simply use a spoon to spread the filling onto the cookies.
  19. Top with remaining cookies to make sandwiches and enjoy.
  20. These cookies would be particularly delicious served with coffee.

Gingersnap Mocha Cookies {satisfymysweettooth.com}
Need creative ideas for packaging your holiday cookies? Check out my board on Learnist for 7 great ideas!

Be sure to check out the new Gingersnap Cookie Mocha at Caribou Coffee this holiday season and also follow Caribou Coffee on Pinterest and Instagram to keep up on all of their seasonal specialties and news.

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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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With the 4th of July holiday weekend approaching, I find myself wanting to share the most colorful and festive recipes with you.  I began the week with the most delicious Monster Cookie Ice Cream Sandwiches that were bursting with colorful M&M’s and now I have perhaps the most colorful creation I have yet to make:  M&M Rainbow Cake!

How to make a Rainbow Cake {satisfymysweettooth.com}

Every person who saw this cake immediately asked, “how did you make that?”  So I have a full photo tutorial of how to make a rainbow cake for you.  I promise it is super simple, yet the results are so bright and vibrant.  I love that you can customize this technique to coordinate with whatever event you are making a cake for.  I will tell you how to customize the cake a little later.

How to make a Rainbow Cake {satisfymysweettooth.com}

For now, let’s run through the steps of how to make a rainbow cake so that you can see how truly easy it is.

We begin with a classic butter cake recipe.  I used my favorite butter cake recipe from The America’s Test Kitchen Family Baking Book, but here’s where you could make it even simpler and use any white or yellow box cake mix if you want to.  Once the cake batter is well combined, you simply divide the batter evenly into as many medium-sized bowls as colors of cake you want.  I divided the batter into six bowls because I wanted all of the colors of the rainbow:  red, orange, yellow, green, blue and purple.  (If, for example, you wanted to make a red, white and blue cake for the 4th of July, you would divide the batter into only three bowls.)  When I say divide the batter “evenly”, I mean roughly evenly.  I didn’t measure or weigh my bowls to be exact when dividing the batter I just eyeballed it.

How to make a Rainbow Cake {satisfymysweettooth.com}

Next you will mix a different color food coloring into each bowl.  I like the gel food coloring because the colors are so potent and vibrant.

How to make a Rainbow Cake {satisfymysweettooth.com}

How to make a Rainbow Cake {satisfymysweettooth.com}Now it’s time to put the colored batter into your pans.  For this cake, I used two 9-inch round cake pans.  Pour half of your first color (red in my case) into each pan.

How to make a Rainbow Cake {satisfymysweettooth.com}

Next, take your second color (orange for me) and pour half of that color batter slowly into the center of the first color in each of the two pans.  The first color will slowly spread into a wider circle as you pour your second color in the middle of it.

How to make a Rainbow Cake {satisfymysweettooth.com}

Proceed with the remaining colors until it looks like this:

 

That’s it as far as the color layering goes!  I told you it was easy!

Now off to the oven with the cakes to bake.

How to make a Rainbow Cake {satisfymysweettooth.com}

How to make a Rainbow Cake {satisfymysweettooth.com}

Once cooled, you frost and decorate the cake any way you like.  For a tutorial about how to frost a layer cake CLICK HERE.  I used Mega and regular-sized M&M’s for my decorative pattern.

How to make a Rainbow Cake {satisfymysweettooth.com}

How to make a Rainbow Cake {satisfymysweettooth.com}

How to make Rainbow Cake

Prep Time: 1 hour

Cook Time: 24 minutes

Total Time: 1 hour, 24 minutes

Yield: 1 2-layer 9-inch cake

How to make a rainbow cake: A step-by-step tutorial with photos that will show you how truly easy this colorful cake is to make

Ingredients

    For the cake
  • 1/2 cup half and half
  • 4 large eggs
  • 2 tsp vanilla
  • 1 3/4 cups cake flour
  • 1 1/2 cups sugar
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 1 cup (16 Tbsp) unsalted butter, room temperature and cut into Tbsp-sized pieces
  • food coloring
  • For the buttercream frosting
  • 1 cup (16 Tbsp) unsalted butter, room temperature
  • 2 cups powdered sugar
  • 2-4 Tbsp milk
  • 1 tsp vanilla

Instructions

    For the cake
  1. Preheat oven to 350 degrees.
  2. Grease and flour 2 8 or 9-inch round cake pans. Line the bottom of the pans with parchment paper.
  3. In a small bowl, or liquid measuring cup, combine the half and half, eggs and vanilla, set aside.
  4. In a large bowl, combine the cake flour, sugar, baking soda and salt. Mix to combine.
  5. Drop the butter into the flour mixture 1 piece at a time and mix using an electric mixer until the mixture resembles a coarse crumb.
  6. With the mixer running, slowly pour in the egg mixture and mix until combined, about 1-2 minutes. It's fine if the batter has a few clumps.
  7. Pour the batter evenly into six small bowls.
  8. Add red, orange, yellow, green, blue and purple food coloring to one of the bowls. Mix to combine.
  9. Pour half of the red batter into the center of each pan.
  10. Slowly pour half of the orange batter into the center of the red batter in each pan.
  11. Slowly pour half of the yellow batter into the center of the orange batter in each pan.
  12. Slowly pour half of the green batter into the center of the yellow batter in each pan.
  13. Slowly pour half of the blue batter into the center of the green batter in each pan.
  14. Slowly pour half of the purple batter into the center of the blue batter in each pan.
  15. Bake the cakes for 20-24 minutes or until a toothpick inserted into the centers of the cakes comes out with only a few crumbs on it.
  16. Cool cakes for 10 minutes. Run a knife along the edges of the pans to release the sides of the cakes.
  17. Invert cakes on to cooling racks to remove from pans. Peel parchment paper away from bottoms of cakes and cool the cakes completely.
  18. For the buttercream frosting
  19. In a large bowl, use an electric mixer to combine the butter, powdered sugar and vanilla. Add milk 1 Tbsp at a time until the frosting is a spreadable consistency.
  20. Frost cake and decorate.
  21. Cake recipe adapted from The America's Test Kitchen Family Baking Book

Have a wonderful 4th of July weekend!

How to make a Rainbow Cake {satisfymysweettooth.com}

 

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I regret that these bad boys missed making their debut in time for the Kentucky Derby, because for some reason, Bourbon Pecan Brownies seem like the perfect thing to eat while watching a horse race wearing a pretty dress and huge hat.  I can’t say I have ever been terribly excited about the event, but any excuse to get dressed up, sip sophisticated cocktails and bet on animals based on their funny names is just fine by me.

Bourbon Pecan Brownies {satisfymysweettooth.com}

Don’t worry, I’m sure you can think of plenty of other occasions to serve these Bourbon Pecan Brownies.  These brownies begin with a fairly traditional batter that gets chopped pecans mixed in.  The real magic begins when you pull these babies out of the oven.  The hot brownies are then bathed in bourbon that soaks into the warm surface and infuses every inch of the cakey, tender brownies.  Once the drunken brownies have cooled, they are topped with even more decadence when you smooth a bourbon-infused buttercream frosting over them.  And if that is not enough intoxicated brownie debauchery for you, I drizzled the top of the Bourbon Pecan Brownies with melted semisweet chocolate and decorated them with more pecan pieces.

Bourbon Pecan Brownies {satisfymysweettooth.com}

Bourbon Pecan Brownies

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Yield: 16-20 brownies (depending on what size you cut)

Bourbon Pecan Brownies are pure chocolate decadence basted in whisky and topped with bourbon-infused cream and melted chocolate

Ingredients

    For the brownies:
  • 1/2 cup sugar
  • 1/3 cup (5 1/2 Tbsp) unsalted butter, room temperature
  • 2 Tbsp water
  • 1 cup semisweet chocolate chips
  • 2 large eggs
  • 1 tsp vanilla
  • 3/4 cup all-purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup chopped pecans
  • 2 Tbsp bourbon
  • For the bourbon frosting and topping:
  • 3 Tbsp unsalted butter, room temperature
  • 1 1/2 cups powdered sugar
  • 1 Tbsp bourbon
  • 1/2 tsp vanilla
  • 1/3 cup semisweet chocolate chips
  • extra pecans for garnish

Instructions

    For the brownies:
  1. Preheat oven to 350 degrees.
  2. Line an 8X8" pan with foil allowing the foil to overhang the edges slightly. Grease foil with nonstick cooking spray.
  3. In a small saucepan, over medium heat, cook sugar, butter and water until boiling, stirring occasionally.
  4. Remove pan from heat and stir in chocolate chips. Stir until melted and smooth.
  5. Crack eggs into a separate small bowl and mix in vanilla.
  6. Add eggs and vanilla to chocolate mixture while whisking constantly so that the eggs don't curdle.
  7. Finally, stir in flour, baking soda, salt and chopped pecans until just combined.
  8. Pour batter into prepared pan and smooth to even out the batter.
  9. Bake 20-24 minutes or until a toothpick inserted into the center of the brownies comes out with only a few crumbs on it.
  10. Immediately brush or gently pour the bourbon over the hot brownies and allow to cool completely before frosting.
  11. For the bourbon frosting and topping:
  12. In a medium bowl, using an electric mixer, beat the butter until smooth and creamy. Add powdered sugar, bourbon and vanilla and blend slowly until smooth.
  13. Use a spatula or the back of a spoon to spread the frosting onto the cooled brownies evenly.
  14. In a small, microwave-safe bowl, microwave remaining 1/3 cup semisweet chocolate chips in 30 second increments until melted and smooth.
  15. Spread melted chocolate over frosted brownies.
  16. Gently press additional pecans into the warm chocolate for decoration.
  17. Recipe adapted from Better Homes and Gardens Baking

Bourbon Pecan Brownies {satisfymysweettooth.com}

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