The sun is shining, the birds are chirping and I feel like winter was so long and tortuous, yet how is it already springtime??  It’s amazing how time flies!  This March has been crazy busy for me with lots of travel, studying and trying to keep myself balanced and it makes me so excited to think that lake weekends are not too far off.  The nicer weather and finally being able to be outside has be craving light recipes that won’t weigh me down.  These Lemon Rosemary Cookies are not only delicious, light and fluffy, but they have only 60 calories per cookie!!!!

Lemon Rosemary Cookies {satisfymysweettooth.com}

Thanks to the incorporation of vanilla extract along with the fresh lemon juice, these Lemon Rosemary Cookies are too tart and the rosemary adds just a hint of herby-ness which makes them extra special and unique.

Lemon Rosemary Cookies {satisfymysweettooth.com}

The cookies melt in your mouth because of the cornstarch that is incorporated into the dry ingredients and that also helps them stay soft for several days.  I flattened the cookie dough by using the bottom of a small glass dipped in sugar and I just love the shimmer that the sugar gives to the cookies.

Lemon Rosemary Cookies {satisfymysweettooth.com}

These Lemon Rosemary Cookies are the perfect addition to any bridal or baby shower, Easter brunch or barbecue that you go to this spring.

Lemon Rosemary Cookies

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 28 cookies

1 cookies

60 calories

2g; carbs 11g

These slightly tart and herby cookies are light as air and as soft as clouds and the perfect cookie to celebrate springtime

Ingredients

  • 2 Tbsp unsalted butter, at room temperature
  • 2 Tbsp canola oil
  • 1/2 cup sugar (+1/4 cup for coating cookies)
  • 1 large egg white
  • 1 tsp vanilla extract
  • 3 Tbsp fresh lemon juice
  • 1/2 tsp chopped fresh rosemary
  • 1 1/4 cup all-purpose flour
  • 1/3 cup cornstarch
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper (or spray lightly with nonstick cooking spray).
  2. In a large bowl, using an electric mixer, cream together butter, oil and sugar until light and fluffy.
  3. Add egg white, vanilla, lemon juice and rosemary and mix.
  4. Add remaining ingredients and mix until well combined.
  5. Place remaining 1/4 cup sugar into a small, shallow bowl.
  6. Scoop heaping teaspoons of dough and form into balls. Place balls onto cookie sheet.
  7. Dip the bottom of a small glass into the cookie dough to make it sticky, then dip the glass into the sugar and flatten one of the cookies. Repeat with remaining cookies, dipping the glass into the sugar for each cookie.
  8. Bake 8-10 minutes or until centers feel set.
  9. Cool completely.
  10. Recipe adapted from Eating Well

Lemon Rosemary Cookies {satisfymysweettooth.com}

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Earlier this month, my favorite recipe that I have inherited from my mom was featured on Self.com for Mother’s Day!  These Strawberry Rhubarb Custard Tart is always the dessert that signifies spring’s arrival for me.  What a fun way to honor my mom for Mother’s Day by showing off her recipe.  After all, she is the reason I have such a love of baking. Strawberry Rhubarb Custard Tart {satisfymysweettooth.com}

This Strawberry Rhubarb Custard Tart is the most perfect shortbread-like crust topped with light and airy, sweet, yet slightly tart custard and it is perfect served alone or with a dollop of whipped cream.

Strawberry Rhubarb Custard Tart {satisfymysweettooth.com} My mom was always baking and so there was seldom a lunch or dinner that wasn’t followed by dessert.  If there wasn’t a tray of cookies or a loaf of banana bread still warm from the oven, I could always find a batch of brownies or bars wrapped up in the freezer.  There are pictures of me kneeling on a stool in a teddy bear apron helping my mom make Christmas cookies when I was barely old enough to hold a spoon.  As I grew older, I was always her official taste tester in the kitchen and to this day, when we are together, we can usually be found together in the kitchen.

Strawberry Rhubarb Custard Tart {satisfymysweettooth.com}

I will be making this favorite family recipe for Memorial Day weekend and sharing it with friends and family at the lake cabin.   CLICK HERE FOR THE RECIPE for Strawberry Rhubarb Custard Tart.  Have a wonderful long weekend!

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Which is your favorite fall ingredient:  apple or pumpkin?  I am pretty torn between the two, but when combined with brown sugar and nuts, apples might just win my vote.  Apple Streusel Cake is the epitome of fall.  A moist cake, stuffed with apples and topped with a generous amount of brown sugar streusel is perfect for breakfast as a coffee cake or for dessert with a scoop of vanilla bean ice cream.

Apple Streusel Cake {satisfymysweettooth.com}

Apple Streusel Cake {satisfymysweettooth.com}

No matter what kind of cake you make, if you make it in a bundt pan, the result is bound to beautiful and impressive.  This Apple Streusel Cake is no exception and will dazzle anyone who you place it in front of.  And this cake is huge so it’s great for a crowd.  I brought it into work for someone’s birthday and there was not a piece wasted.

Apple Streusel Cake {satisfymysweettooth.com}

No matter if your favorite fall ingredient is apple or not, this Apple Streusel Cake is worth a try.

Apple Streusel Cake {satisfymysweettooth.com}

Apple Streusel Cake

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 15 minutes

Yield: 12-16 servings

A moist cake packed with tart apples and crumbly brown sugar streusel

Ingredients

    For the cake
  • 3/4 cup (12 Tbsp) unsalted butter, room temperature
  • 1 1/4 cup sugar
  • 3 eggs
  • 2 tsp vanilla
  • 1 (16-ounce) container plain greek yogurt (I used nonfat)
  • 3 1/4 cup flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 2 tart apples, such as Granny Smith, peeled, cored and diced
  • For the streusel
  • 1 1/4 cups packed brown sugar
  • 3/4 cup flour
  • 1/2 cup (8 Tbsp) unsalted butter, cold and cubed
  • 2 tsp ground cinnamon
  • 1 cup chopped walnuts

Instructions

    For the streusel
  1. In a medium bowl, combine al ingredients with a pastry cutter or your fingers until a coarse, crumbly mixture is formed. Set aside.
  2. For the cake
  3. Preheat oven to 350 degrees. Liberally grease and flour a 14-cup bundt pan.
  4. In a large bowl, cream together butter and sugars with an electric mixer. Add eggs, vanilla and yogurt and mix to combine. Mix in flour, baking powder and baking soda until well blended.
  5. Scoop half of the cake batter into the prepared pan. Top this batter with 1/4 cup of the streusel, the apples and another 1/2 cup of the streusel.
  6. Top with remaining batter. Sprinkle remaining streusel over the top evenly. Press the streusel down into the batter lightly with your hands.
  7. Bake 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
  8. Cool in the pan for at least 15 minutes before removing and serving.
  9. Recipe adapted from Woman's Day magazine

Apple Streusel Cake {satisfymysweettooth.com}

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I love Valentine’s Day and always have.  It’s not because I need some grand romantic gesture on that day, it’s just that I am a total girly girl and love all things pink, hearts and chocolate.  I think that these Individual Vanilla Cherry Cakelets would be an adorable and festive dessert to make as a treat for you and your sweetheart this Valentine’s Day.  A simple, yet flavorful vanilla cake is topped with tart and juicy cherries for an individually-sized bite of bliss.

Individual Vanilla Cherry Cakelets {Satisfy My Sweet Tooth}

Come on over to Best Friends For Frosting to get the recipe!

Individual Vanilla Cherry Cakelets {Satisfy My Sweet Tooth}

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While I was watching the red carpet pre-show for the Golden Globes last Sunday, I couldn’t help but roll my eyes as the hosts went on and on about how “freezing” it was in LA.  Living in the midwest my entire life, there is nothing “arctic” about 55 degrees to me!  When the raw temperature drops below 20 degrees people start to add a few more layers before heading outdoors.  But in the spring, by the time the temperature reaches 50, I guarantee you will see people outside exercising in shorts and tank tops.  I feel that our midwest cold winters really allow us to appreciate any warm, tropical vacations that we are fortunate enough to take.  These Lime Coconut Bars will get you feeling closer to a tropical paradise.

Even if you don’t have any plans of putting your toes in the sand anytime soon, these Lime Coconut Bars will make you feel a bit closer to a tropical paradise.

Lime Coconut Bars {Satisfy My Sweet Tooth}

Just the crust of these bars would be great on it’s own as a cookie.  This buttery, white chocolate, coconut crust is topped with a custardy lime mixture that will remind you of a classic lemon bar but with a different citrus as the star.  Go ahead, put a cocktail umbrella in your cup of tea, enjoy one of these tropical-tasting bars and imagine that you can hear the waves crashing against the beach.

Lime Coconut Bars {Satisfy My Sweet Tooth}

Lime Coconut Bars

Prep Time: 20 minutes

Cook Time: 33 minutes

Total Time: 53 minutes

Yield: 16 bars

A sweet and tart custard filling on top of a buttery shortbread crust laced with coconut and studded with white chocolate chips

Ingredients

    For the crust:!
  • 6 Tbsp unsalted butter, cold and cut into small pieces
  • 3/4 cup flour
  • 3 Tbsp brown sugar
  • 1/4 tsp salt
  • 1/2 cup white chocolate chips
  • 1/2 cup shredded coconut
  • For the filling:!
  • 3 eggs
  • 2/3 cup sugar
  • 3 Tbsp flour
  • 2/3 cup lime juice (about 3-4 limes)
  • 1 Tbsp powdered sugar, for dusting

Instructions

    For the crust:!
  1. Preheat oven to 400 degrees and grease an 8-inch baking pan. Line pan with parchment paper overhanging two of the sides of the pan with the parchment.
  2. In a food processor, combine the butter, flour, brown sugar and salt. Pulse to combine into a coarse meal.
  3. Add white chocolate chips and coconut and pulse again to combine.
  4. Press the mixture evenly into the prepared pan and bake for 18 minutes until the crust is lightly browned.
  5. For the filling:!
  6. Decrease oven temperature to 300 degrees.
  7. In a medium bowl, whisk eggs. Add sugar and flour and whisk to combine.
  8. Mix in lime juice.
  9. Pour over hot crust and bake for about 15 minutes or until the edges are set but the center is still a bit jiggly.
  10. Cool completely.
  11. Use overhanging edges of parchment paper to remove bars from the pan.
  12. Cut, dust with powdered sugar and serve.
  13. Recipe adapted from Martha Stewart Living

in a food processor, pulse butter, brown sugar, flour and salt to combine

Lime Coconut Bars {Satisfy My Sweet Tooth}

add white chocolate and coconut and pulse

Lime Coconut Bars {Satisfy My Sweet Tooth}

press into prepared pan and bake

Lime Coconut Bars {Satisfy My Sweet Tooth}

Lime Coconut Bars {Satisfy My Sweet Tooth}

make filling

Lime Coconut Bars {Satisfy My Sweet Tooth}pour over crust and bake again

Lime Coconut Bars {Satisfy My Sweet Tooth}

Lime Coconut Bars {Satisfy My Sweet Tooth}

Lime Coconut Bars {Satisfy My Sweet Tooth}

If you are in the mood for citrus my Perfect Lemon Tart will also satisfy your craving!

The Perfect Lemon Tart {Satisfy My Sweet Tooth}

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