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}

Did you like this? Share it:

You may also like:

Vegan Gluten-free Brownie Recipe
9th Day of Christmas: The Ultimate Chocolate Chip Cookie
Oreo-Stuffed Chocolate Chip Cookies, The Picky Palate Cookbook Review and Giveaway!

I have mentioned to you before how cheesecake is never my top choice of desserts.  However, my love of goat cheese intrigued me enough to make this Lemon Raspberry Goat Cheesecake.  I mean anything that starts with a graham cracker crust can’t be bad.

Lemon Raspberry Goat Cheesecake {Satisfy My Sweet Tooth}

This Lemon Raspberry Goat Cheesecake is not overwhelmingly sweet and you can appreciate the subtle flavor difference that the goat cheese offers compared to a cheesecake made only with cream cheese.

Lemon Raspberry Goat Cheesecake {Satisfy My Sweet Tooth}

Lemon Raspberry Goat Cheesecake {Satisfy My Sweet Tooth}

The lemon and raspberry flavors get layered so that the cake had a swirly, pretty pastel pattern.  This Lemon Raspberry Goat Cheesecake is really a blank canvas for so many sauces, syrups and accompaniments.  I dressed it simply with extra fresh raspberries, but I would love to taste it with a rich balsamic reduction.

Lemon Raspberry Goat Cheesecake {Satisfy My Sweet Tooth}

Lemon Raspberry Goat Cheesecake {Satisfy My Sweet Tooth}

Lemon Raspberry Goat Cheesecake

Prep Time: 30 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 30 minutes

Yield: serves 12

1 piece (1/12 of cake)

A subtle twist on a classic dessert

Ingredients

    For the crust
  • 12 whole graham crackers
  • 8 Tbsp (1/2 cup) unsalted butter, melted
  • 1/4 cup sugar
  • For the cheesecake
  • 16 ounces (455 grams) goat cheese, room temperature
  • 8 ounces cream cheese, room temperature
  • 1 cup sugar
  • 5 eggs
  • 1/4 cup flour
  • 1/2 tsp salt
  • 1/4 cup pureed raspberries (strained to remove seeds)
  • zest and juice of 1 lemon
  • 1/2 cup raspberries, for garnish

Instructions

    For the crust
  1. Preheat oven to 350 degrees. Spray an 8-inch springform pan with nonstick cooking spray.
  2. Crush the graham crackers using a food processor or place them into a bag and smash them with a rolling pin (they don't have to be superfine).
  3. In a medium bowl, combine crushed graham crackers, melted butter and sugar and stir to combine.
  4. Press mixture firmly into bottom of prepared pan.
  5. Bake 10 minutes.
  6. For the cheesecake
  7. In a large bowl, with an electric mixer, beat the goat cheese, cream cheese and sugar until smooth and creamy and no lumps remain.
  8. Add the eggs one a time, mixing to incorporate after each addition.
  9. Add the flour and salt and mix just to combine.
  10. Remove 1/3 of the batter and place it into a separate bowl. Add raspberry puree and mix.
  11. Add the lemon juice and zest to the remaining 2/3 batter.
  12. In the center of the baked crust, add 1/4 cup of the lemon batter. Then place 1 Tbsp of the raspberry batter into the center of the lemon batter. Repeat with remaining batter continuing to alternate flavors. Don't worry if it doesn't look perfect, or if it appears that the batter is not spreading well.
  13. Bake for 50-70 minutes. Check the cake at 50 minutes. The cake is done baking when it has pulled away from the edges of the pan and the center of the cake only slightly jiggles when you shake it lightly.
  14. Cool in the refrigerator for at least 2 hours before serving.
  15. Garnish with fresh raspberries.
  16. Recipe adapted from Bake it Like You Mean it by Gesine Bullock-Prado

Notes

Per piece of cake (1/12 of cake): Calories: 487 Fat: 36 Carbohydrates: 31

bake graham cracker crust

IMG_1622

layer lemon and raspberry flavors of batter

IMG_1629

IMG_1631

bake

IMG_1632

Lemon Raspberry Goat Cheesecake {Satisfy My Sweet Tooth}

This cake comes from the incredible work of art called Bake It Like You Mean It:  Gorgeous Cakes from Inside Out by Gesine Bullock-Prado who is the author of another gorgeous book that I shared with you called Sugarbaby.

This book filled with cakes is divided into the following chapters:

Bake it LIke You Mean it by Gesine Bullock-Prado

There are somewhat simpler recipes such as these varieties of meringues,

Bake it LIke You Mean it by Gesine Bullock-Prado

there are souffless like this Grand Marnier flavored one,

Bake it LIke You Mean it by Gesine Bullock-Prado

and then their are tortes and trifles that make my heart skip a beat in awe and anxiety about attempting to make them.  Even if you are fearful like I am, Gesine offers such helpful tips and advice and jaw-dropping photos to inspire you and help you on your way.

Bake it LIke You Mean it by Gesine Bullock-Prado

If you are looking to take cake baking and decorating to a whole new level, Bake It Like You Mean It is just the book to challenge you.

*Abrams Publishing provided me with a copy of the book, but all opinions are, as always, my own.

Did you like this? Share it:

You may also like:

Magimix by Robot-Coupe 14-cup Food Processor Review
Pumpkin Vanilla Banana Bread
Desserts for Game Day

I love the touch of savory with dessert trend that has been popular for the past year or so.  Salted caramel or chocolate anything makes me happy because the salt prevents the rich chocolate and/or caramel from becoming too overwhelming.  There is a pizza restaurant that my husband and I love that has olive oil ice cream with sea salt for dessert and they serve it with warm chocolate chip cookies.  The sweet with the salt is just enough to be dangerously addictive.

One of my other favorite savory additions to dessert is balsamic glazes or reductions.  I particularly enjoy this savory accompaniment with berries.

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

You can make a simple sauce of balsamic and berries and pour it over ice cream for an effortless, yet decadent dessert.  The fine people at Mandarano sent me their award-winning Balsamic Glaze and I have used it in so many ways.  The Mandarano Balsamic Glaze is so great drizzled over sandwiches, pasta or salmon.  I made a simple caprese panini and this glaze kicked it up a notch and made it taste very gourmet and sophisticated.  It is the perfect condiment because it is made with high quality balsamic vinegar that has already been reduced and is ready to use.

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

One of the best ways I have used this glaze is to make this Blueberry Balsamic Sauce to top this perfect Lemon Poppyseed Blueberry Bread.  As you make the blueberry balsamic sauce, the balsamic glaze infuses the blueberries so that when you bite into one of them, the subtle rich flavor of balsamic vinegar bursts into your mouth.  It really is the perfect addition to this sweet and tart lemon bread which even on it’s own is so moist and delicious.

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Yield: 1 9-inch loaf

Sweet and tart lemon poppyseed bread bursting with juicy blueberries and drizzled with a decadent blueberry balsamic reduction

Ingredients

    For the bread:!
  • 1 cup sugar
  • 1/2 cup canola oil
  • zest and juice of one lemon
  • 3/4 cup buttermilk
  • 2 eggs
  • 1 1/2 tsp salt
  • 1 Tbsp baking powder
  • 2 1/2 cups flour
  • 1 Tbsp poppy-seeds
  • 1 cup blueberries (fresh or frozen)
  • For the glaze:!
  • 1 cup blueberries
  • 4 Tbsp sugar
  • 4 Tbsp water
  • 4 Tbsp balsamic

Instructions

    For the bread:!
  1. Preheat oven to 350 degrees.
  2. Spray a 9-inch loaf pan with nonstick cooking spray.
  3. In a large bowl, mix sugar, oil, lemon zest and lemon juice.
  4. Mix in buttermilk and eggs.
  5. Mix in flour, baking powder and salt until well combined.
  6. Mix in poppyseeds and blueberries.
  7. Pour into prepared baking pan and bake for 50-60 minutes or until toothpick inserted into bread comes out clean.
  8. Cool in pan on wire rack.
  9. For the glaze:!
  10. Combine all ingredients in a small saucepan and bring to a boil. Boil for about 6 minutes or until mixture has thickened.
  11. Serve sauce poured over bread.
  12. Bread recipe adapted from King Arthur Flour Baking Companion

mix sugar, oil, lemon zest and lemon juice

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

mix in buttermilk and eggs

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

mix in flour, baking powder and salt until well combined

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

mix in poppyseeds and blueberries

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

pour into prepared baking pan and bake

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

for the sauce, combine all ingredients, bring to a boil and reduce

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

*Mandarano provided me with their balsamic glaze, however, all opinions are, as always, my own.

Did you like this? Share it:

You may also like:

Pumpkin Chocolate Chip Cake Recipe
10th Day of Christmas: Gingerbread Scones and King Arthur Flour Giveaway!
Magimix Vision Toaster Giveaway

I hope that you all had a wonderful Thanksgiving and were able to spend quality time with family and friends.  This Thanksgiving I thought about how blessed I am in so many ways.  I also thought about how there are so many people who struggle to put a meal on the table every night and I spend hours going through cookbooks and food magazines trying to find new inspiration and ideas to make because I am bored with the same meals every week.  Let us all remember how fortunate we are that we can be creative with food and be passionate about this hobby that is food blogging.

After so many heavy carbs and overstuffed meals, I was craving something a bit lighter and more refreshing.  This Lemon Tart is really just a glorified version lemon bars, but the best lemon bars you have ever tasted.  In my mind, nothing bad can come from something that starts with a simple, buttery shortbread crust like this tart does.  Topped with light refreshing lemon custard and berries, this tart is just so fresh tasting and beautiful to look at with the bright berries contrasting the pale yellow lemon custard.

The combinations and variations you could do with this tart are really limitless.  If you would prefer, you could use oranges or limes instead of the lemons to make the custard filling.  You could top your tart with a strawberry syrup or simply with whipped cream.  Or you could really emulate the traditional lemon bars by simply dusting some powdered sugar over the top once the tart has cooled.  Any way you choose to modify it, this Lemon Tart is a truly satisfying crowd pleaser.

The Perfect Lemon Tart

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: one 11-inch tart

8-10

A perfectly buttery shortbread crust topped with light lemony custard

Ingredients

    For the crust:
  • 2 cups flour
  • 1 cup powdered sugar
  • 1 cup (16 Tbsp) cold unsalted butter, cut into small pieces
  • 1/2 tsp salt
  • For the custard:
  • 4 eggs
  • 2 cups sugar
  • 1/3 cup flour
  • 1/2 cup fresh lemon juice (juice of 2-3 lemons)
  • To garnish:
  • 1-2 cups fresh berries

Instructions

  1. Preheat oven to 350 degrees.
  2. Liberally grease a 11-inch tart pan.
  3. In a food processor, combine all ingredients for crust and pulse until the dough comes together and forms a ball. If necessary, add 1 tsp of water at a time to bring the dough together.
  4. Press dough evenly into tart pan and up sides of pan.
  5. Poke all over with a fork so that steam can be released and bubbles do not form as the crust bakes.
  6. Bake for 15 minutes.
  7. While the crust is baking, in a medium bowl, whisk the eggs together. Continue whisking while adding the sugar. Add the flour and lemon juice.
  8. When crust has finished baking, pour lemon custard mixture into the crust and return it to the oven for about 10-14 minutes or until the custard has set and is just slightly jiggly in the center. (I like to check it every couple of minutes after about 8 minutes of baking so that the custard does not get over-baked.)
  9. Cool completely and garnish with berries.
  10. Recipe adapted from Heather Christo Cooks

Did you like this? Share it:

You may also like:

Fish tacos with homemade salsa verde recipe
Adios Mexico Week!
Mini Pumpkin Cheesecakes with Gingersnap Crusts

Sometimes I get in a cooking rut where I seem to make the same things every week for dinner.  Salmon, asparagus and brown rice, chicken fajitas, some type of soup.  Those seem to be the staples and I get sick of them and want something new after awhile.  This week so far, I have made a new recipe each night and much to my (and my husband’s) delight, they have been keepers!

Sunday night I made Falafel with tzatziki sauce.  I make tzatziki sauce somewhat often as a dip or a sauce for salmon, but I had never made homemade falafel.  Just in case these items are new to you, let me tell you a bit about them.

 Falafel and tzatziki sauce are mediterranean in origin.  Falafel is a mixture of ground chickpeas (garbanzo beans), onion, garlic, cumin, coriander and parsley that is formed into patties and pan-seared or fried.  Tzatziki sauce is made from Greek yogurt combined with cucumber, dill and garlic.  I love the combination of flavors that you get when you eat the two together.

I served my falafel over a bed of baby spinach and kale, topped with tzatziki and slopped up with Indian Naan bread.  For the men at my dinner table, I baked chicken breasts to go along side the falafel and smothered the chicken in tzatziki as well.  If you feel like you are in a mealtime rut and want to try something new, I encourage you to sample one of my favorite mediterranean dishes.

Falafel with Tzatziki Sauce

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: about 10 patties

Ingredients

    For the falafel:
  • 1 (15 oz.) can garbanzo beans, drained and rinsed
  • 1/2 cup chopped onion
  • 3 cloves garlic
  • 1/2 cup fresh parsley
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • juice of half of one lemon
  • 1 egg
  • 1/2 cup breadcrumbs
  • 1 Tbsp olive oil
  • For the tzatziki sauce
  • 1 (6 oz.) container of plain Greek yogurt (I used nonfat)
  • 2 cloves garlic
  • juice of half of a lemon
  • 1/2 cucumber peeled and seeded
  • 2 tsp dried dill
  • 1 Tbsp mayonnaise
  • 1 tsp red wine vinegar (or plain white vinegar)
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions

    For the falafel:
  1. Combine all ingredients in food processor and blend until smooth.
  2. Heat a griddle ove medium-high heat and spray with nonstick cooking spray.
  3. Spoon falafel mixture onto pan in form of patties.
  4. Cook ~2-3 minutes per side, or until lightly browned.
  5. Repeat with remaining mixture.
  6. For the tzatziki sauce:
  7. Combine all ingredients in food processor and blend until smooth.
  8. Serve over falafel patties.
  9. Recipe adapted from Laura's Sweet Spot

Did you like this? Share it:

You may also like:

Have you met my friend?
Lightened up Cream of Mushroom Soup Recipe
Hoppy Easter Cupcakes