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!!

Auto Draft

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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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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Well, it’s official, as of yesterday, Minnesota has had it’s first snow storm.  Welcome winter, I guess.  It’s really fine with me if I’m going to be stranded inside as long as I have warm, comfort food to keep me feeling cozy and satisfied.  Growing up, I don’t have a single memory of my mom using a crock pot and therefore, I don’t have a whole bunch of slow cooker recipes in my repertoire.  But I have been trying to change that lately because it gives me so much more freedom when I get home from work if dinner is already done, smelling wonderful and just waiting for me to serve up.

Easy Slow Cooker Chicken Chili {satisfymysweettooth.com}

This Easy Slow Cooker Chicken Chili made in the crock pot really blew me away.  I couldn’t believe how wonderfully tender and easy to shred the chicken was and the flavor of onions, garlic, green peppers with chili powder and cumin after the chili had been simmering away all day is really something special.

Easy Slow Cooker Chicken Chili {satisfymysweettooth.com}

The intensity of flavor that ingredients acquire after cooking on low heat for a long time is so much greater than if you were to just throw this soup together on the stovetop for example.  This Easy Slow Cooker Chicken Chili could be modified to include any of your favorite ingredients.  Corn and green chiles are top on my list of what I might add next time, although I loved this soup so much, I might not want to change it.  The chili powder and jalapeño give the soup just a subtle low burn of heat and the fresh lime juice added at the end together with the cilantro garnished on top of the chili is just perfection.

Easy Chicken Chili (Crock pot)

Ingredients

  • 2 boneless, skinless chicken breasts
  • 1 medium onion, diced
  • 1/2 green pepper, chopped
  • 4 cloves, minced
  • 1 jalapeno, seeded and ribs removed, diced
  • 1 can diced tomatoes
  • 3 cups chicken broth (I use low-sodium broth)
  • 2 Tbsp chili powder
  • 1 Tbsp cumin
  • 1 can black beans, rinsed and drained
  • 1 lime
  • lime, cilantro, avocado, sour cream, cheese for garnish

Instructions

  1. Place chicken into crock pot. Season with salt and pepper.
  2. Place onion, green pepper, garlic, jalapeño, and tomatoes into crock pot.
  3. Add chicken broth, chili powder and cumin.
  4. Turn crock pot on low heat and cook for 7 1/2 hours.
  5. Add black beans and juice of half of the lime and cook for another 1/2 hour.
  6. Serve with garnishes.

Easy Slow Cooker Chicken Chili {satisfymysweettooth.com}

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It is amazing to me how much of my time is spent looking at recipes and yet each week, I am puzzled by what to make for dinner.  I know that I am not alone in this struggle.  I have my staples that seem to make a weekly appearance but I love when I am pleasantly surprised by a new recipe and both my husband and I like it well enough that I know that it will be a repeat.  I expected these Black Bean Burgers to be ok, but they sort of blew my mind.

Black Bean Burgers {satisfymysweettooth.com}

These Black Bean Burgers are packed with flavorful ingredients like garlic, cilantro, lime and onion just to name a few.  The combination of fresh herbs and ingredients with the dry spices creates such a great depth of flavor.  I ate my Black Bean Burger open-faced and topped it with homemade guacamole and my favorite hot sauce.

Black Bean Burgers {satisfymysweettooth.com}

Besides their incredible flavor, the second best thing about these Black Bean Burgers is how quick they are to make.  Bake up some potato wedges and broccoli on a separate baking sheet while you bake the burgers, and you can have a healthy dinner on the table in 30 minutes.

Black Bean Burgers {satisfymysweettooth.com}

Black Bean Burgers

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 burgers

Bursting with flavor and perfectly spiced, Black Bean Burgers will become a regular staple in your weekly mean plan

Ingredients

  • 1 (15 ounce) can black beans
  • 1/3 cup diced onion
  • 2 cloves garlic, minced
  • 1/3 cup chopped cilantro
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1 tsp cumin
  • 1 tsp chili powder
  • dash of worcestershire sauce
  • juice of one lime
  • 1/4 cup Panko bread crumbs
  • 1 large egg
  • 4 whole wheat buns and other toppings (such as guacamole, hot sauce) for serving

Instructions

  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with parchment paper and lightly spray the paper with nonstick cooking spray.
  3. Place black beans into a strainer and rinse well under running water drain.
  4. Place beans into a medium bowl and mash lightly (the beans do not all need to be completely mashed).
  5. Add remaining ingredients to the bowl and mix to combine.
  6. Divide into 4 servings and form into patties with your hands. Place burgers onto prepared baking sheets.
  7. Bake 15 minutes, flipping once halfway through baking.
  8. Serve on buns with desired toppings.

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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

IMG_2289

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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