Valentine’s Day has always been one of my favorite days mostly because of how girlie it is.  Pink, red, hearts, glitter, flowers:  it all adds up to a happy girl.  I saw the idea for this bark from Heather at Sprinkle Bakes back during the holiday season and I couldn’t wait to adapt the recipe to make this Sugar Cookie Crunch Bark for Valentine’s Day.

Sugar Cookie Crunch Bark Hearts {satisfymysweettooth.com}

I think this Sugar Cookie Crunch Bark would be so adorable wrapped up in a pretty cellophane bag tied with a ribbon.  I used a heart-shaped soft plastic ice cube tray that I have had in my collection just waiting to do something with it and it worked pretty well, but I think these treats would be just as cute without the heart shape, made in a mini muffin pan with festive paper liners.

Sugar Cookie Crunch Bark Hearts {satisfymysweettooth.com}

The Sugar Cookie Crunch Bark begins with candy melts.  I used Sugar Cookie-flavored Wilton Candy Melts that I colored light pink as the base for the bark, but if you have trouble finding that flavor, use vanilla and add some of your own sprinkles.  The sugar cookie base could not be a easier to make and it’s nice to finish making a cookie dough and not even have to shape it into cookies!  You simply pour the dough out onto a silicone or parchment lined baking sheet, spread it out into an even layer and bake until the crumbles are lightly browned.  Next I melted the candy melts and filled each cavity of my heart-shaped tray 1/3 full and you would do the same with the paper liners of a mini muffin tin.  Lastly, top the still liquid melts with the cooled cookie crumbs and let them set.  Sugar Cookie Crunch Bark Hearts are fun to make and so delicious and cute.  Perfect for Valentine’s Day or any other special occasion.

Sugar Cookie Crunch Bark Hearts {satisfymysweettooth.com}

Sugar Cookie Crunch Bark

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Yield: ~30-40 hearts

Perfectly sweet and slightly salty cookie crumbles top colored candy melts to make this fun and festive bark

Ingredients

  • 1/2 cup sugar
  • 2 Tbsp brown sugar
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 Tbsp sprinkles
  • 1/4 cup grapeseed oil (you could also use canola oil)
  • 2 tsp almond extract
  • 1 (10 ounce) package Wilton Sugar Cookie (or vanilla) Candy Melts
  • pink food coloring

Instructions

  1. Preheat oven to 300 degrees.
  2. In a medium bowl, combine all ingredients except candy melts and food coloring for the cookie dough. Use an electric mixer or a spatula to mix until well combined.
  3. Line a baking sheet with a silicone liner or parchment paper.
  4. Spread the cookie dough evenly over the lined baking sheet. You want pea-sized clumps.
  5. Bake until lightly browned, about 25 minutes.
  6. Cool completely.
  7. Place the candy melts into a microwave-safe bowl and microwave in 1 minute increments until melted and smooth. Add a couple of drops of food coloring and mix to blend.
  8. Use a small spoon to fill the cavities of a silicone or soft plastic heart-shaped ice cube tray (or a mini muffin tin lined with paper liners) 1/3 full. Use the spoon to spread the melts up the sides of the cavities. While melts are still liquidy, sprinkle the cooled cookie crumble into the pan over the melts. Gently press down so that the cookie gets well incorporated into the melts.
  9. Cool completely before removing from the pan.
  10. Recipe adapted from sprinklebakes.com

Bonus:  I had a bit of cookie crumble left over and it is THE MOST fabulous ice cream topping that every existed.  Worth making a double batch??

Sugar Cookie Crunch Bark Hearts {satisfymysweettooth.com}

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We all need a little pick-me-up after school or work and these Soft Puffy Sugar Cookies are just the cheerful treat to give you a boost around 3:00pm.

Soft Puffy Sugar Cookies {satisfymysweettooth.com}

A good sugar cookie ranks right up there for me as one of my absolute favorite treats.  I love that sugar cookies are so customizable with different frostings and sprinkles and honestly, doesn’t a colorfully sprinkled cookie just make you smile inside?  These Soft Puffy Sugar Cookies are just that:  light and pillowy little delights that are not overly sweet.  I added both almond extract and some vanilla bean seeds to my cookies, but you could easily add lemon or any other flavoring that you enjoy.

Soft Puffy Sugar Cookies {satisfymysweettooth.com}

Without a doubt, the very best part of these Soft Puffy Sugar Cookies is that this blog post is part of a partnership with OXO to support pediatric cancer research.  For each #OXOGoodCookies post, OXO is donating $100 to Kids’ Cancer research!  And not only that, but you have the chance to do your part too!  Look for specially marked OXO products that have this sticker on them

CFKC Sticker

and OXO will donate 25¢ for each product sold!  OXO is committed to donating up to $100,000 to pediatric cancer research just by us making cookies!  Now that is a cookie you can feel good about!

#OXOGoodCookies

For your convenience, here’s a list of all of the OXO products that you can purchase that will contribute to this great cause and also a link so that you can find the retailers who are carrying these products.  I love working with companies that support such worthy causes!

So pick up a specially marked OXO product, make these Soft Puffy Sugar Cookies and feel good about supporting a great cause while enjoying a delicious treat!

Soft Puffy Sugar Cookies {satisfymysweettooth.com}

Soft Puffy Sugar Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 50 cookies

Ingredients

  • 1 cup (16 Tbsp) unsalted butter, room temperature
  • 1 1/4 cups granulated sugar
  • 3/4 cup powdered sugar
  • 2 large eggs
  • 3/4 cup grape seed oil (or canola or vegetable oil)
  • 1 tsp almond extract
  • 1/2 tsp vanilla bean seeds (optional)
  • 2 Tbsp water
  • 5 1/2 cups flour
  • 1/2 tsp baking soda
  • 3/4 tsp cream of tartar
  • 3/4 tsp salt
  • sprinkles

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine butter, granulated sugar, powdered sugar, eggs, oil, extract and water. Mix together using an electric mixer on medium speed until well combined.
  3. Add baking soda, cream of tartar and salt and mix until well blended. With mixer on medium speed, add flour 1 cup at a time and mix well.
  4. Roll dough into golfball-sized balls and place onto cookie sheets leaving 2 inches in between the dough balls.
  5. Use a small juice glass to gently flatten the balls of dough until they are about 1/4" thick. Place sprinkles on top and press them into the tops of the cookies gently.
  6. Bake 10-11 minutes or until tops of cookies feel set.
  7. Recipe adapted from Creme de la Crumb
*For every stickered item sold, OXO will donate 25 cents in support of pediatric cancer research as part of its $100,000* pledge to Cookies for Kids’ Cancer. Look for specially marked OXO products at participating retailers in September.
* In 2014, OXO will donate up to $100,000 to Cookies for Kids’ Cancer through specially marked baking tools, bake sale matches and other fundraising efforts. Cookies for Kids’ Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids’ Cancer fund pediatric cancer research.
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Spritz cookies are a classic holiday cookie.   I cannot think of a Christmas that my mom did not make a batch of colorful, buttery, festive Spritz cookies.  And they are my husband’s favorite Christmas cookie to boot.

Flower Spritz Cookies {satisfymysweettooth.com}

Despite the fact that Spritz cookies are traditionally a holiday cookie, I was making a couple of desserts for a baby shower yesterday and I thought, who says this popular cookie only gets to come out in December?  The bridal shower was a tea party theme, so I thought that colorful Flower Spritz Cookies were the perfect sweet bite.

Flower Spritz Cookies {satisfymysweettooth.com}

I chose pink, purple and orange for the dough, so that it was extra girly, but you could use any colors that match the theme of your party or event.   You do need a cookie press for these Flour Spritz Cookies, but other than that one piece of special equipment, these cookies could not be any easier to make.

Flower Spritz Cookies {satisfymysweettooth.com}

Another aspect of these cookies that makes them totally customizable is the flavor of extract(s) that you add.  My favorite is a combination of vanilla and almond, but you could use lemon, coconut or any other extract flavor you enjoy.  You know me, I love to put a spin on a classic recipe and the bright colors and fun shape of these Flower Spritz Cookies are the perfect way to bring a favorite holiday cookie into a new light.

Flower Spritz Cookies

Prep Time: 10 minutes

Cook Time: 7 minutes

Yield: about 30 cookies

Classic butter cookies shaped and colored like bright summer flowers

Ingredients

  • 1 cup (16 Tbsp) unsalted butter, room temperature
  • 1/2 cup sugar
  • 1 egg
  • 2 1/4 cup all-purpose flour
  • 1/2 tsp vanilla extract
  • 1 tsp almond extract
  • food coloring
  • sprinkles (optional)

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, using an electric mixer, cream together butter and sugar until light and fluffy, about 2 minutes.
  3. Mix in egg and extracts until well combined.
  4. Mix in flour until incorporated.
  5. Add desired food coloring.
  6. Load cookie press according to directions and press cookies onto cookie sheets leaving 1-inch in between the cookies. Decorate with sprinkles if desired.
  7. Bake 7-9 minutes or until cookies feel set around edges.
  8. Cool completely on cookie sheets.

Flower Spritz Cookies {satisfymysweettooth.com}

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I think that it is safe to say that Cadbury Mini Eggs are my VERY favorite chocolate candy.  That is a huge statement to make considering how many different chocolate candies I love.  Part of my love for them is because of the memories I have associated with the only-once-a-year-treat.  I could always count on there being a crystal candy dish filled with the chalky, matte, pastel-colored beauties at my mom’s house around Easter.  Now that I am all grown up (???) I set strict limits on only allowing myself to purchase one bag per year of the creamy Cadbury treats because I am realistic and know that any willpower I pretend to have on a daily basis quickly goes out the window when those tiny chocolate eggs are in my presence.  This year, I wanted to feature my beloved Cadbury Mini Eggs and I made a whopper of a treat to show them off!

Chocolate Chip Cookie Cups with Milk Chocolate Ganache {satisfymysweettooth.com}

Chocolate Chip Cookie Cups with Milk Chocolate Ganache {satisfymysweettooth.com}

The milk chocolate ganache that fills these Chocolate Chip Cookie Cups is other-worldly.  Do you know the perfectly fudge texture of the middle layer of a Dairy Queen ice cream cake?  That is the texture that it reminds me of.  This milk chocolate ganache is firm enough that it will stay put and not run all over the place, but flowable enough to scoop or spread exactly where you want it.  Let’s just say I will be making this ganache often and smearing it on everything I eat.

Chocolate Chip Cookie Cups with Milk Chocolate Ganache {satisfymysweettooth.com}

Chocolate Chip Cookie Cups with Milk Chocolate Ganache are the perfect bed to rest my precious Cadbury Mini Eggs atop.  I’m really into cookie cups lately because I would always choose a cookie over a cupcake, yet i love the presentation of a perfectly frosted and sprinkled cupcake, so cookie cups are the best of both desserts.  I also love that cookie cups allow for a  soft and chewy cookie center every time.

Chocolate Chip Cookie Cups with Milk Chocolate Ganache {satisfymysweettooth.com}

These Chocolate Chip Cookie Cups with Milk Chocolate Ganache are the perfect dessert to celebrate the upcoming Easter holiday, or any occasion.  Anyone who loves chocolate (most of the world’s population) and/or chocolate chip cookies (every human with taste buds, duh) will be overjoyed if you present them with these ultimate chocolate treats.

Chocolate Chip Cookie Cups with Milk Chocolate Ganache {satisfymysweettooth.com}

Chocolate Chip Cookie Cups with Milk Chocolate Ganache

Prep Time: 30 minutes

Cook Time: 12 minutes

Total Time: 2 hours, 42 minutes

Yield: 42 cookie cups

Chocolate Chip Cookies Cups with Milk Chocolate Ganache: Perfectly chewy cookie cups topped with thick and fudgey chocolate ganache and Cadbury Mini Eggs

Ingredients

    For the chocolate chip cookie cups
  • 3/4 cup (12 Tbsp) unsalted butter at room temperature
  • 2/3 cup packed brown sugar
  • 2/3 cup white sugar
  • 1 Tbsp white vinegar
  • 2 large eggs
  • 1 Tbsp vanilla
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups mini semi-sweet chocolate chips
  • For the milk chocolate ganache
  • 3/4 cup whipping cream
  • 2 cups chopped good quality milk chocolate (Guittard is my favorite)
  • For decoration
  • 1 bag Cadbury mini eggs
  • sprinkles

Instructions

    For the chocolate chip cookie cups
  1. Preheat oven to 375 degrees. Liberally grease a mini muffin pan.
  2. In a large bowl, with an electric mixer, cream together butter and sugars until light and fluffy, about 2 minutes.
  3. Mix in vinegar, eggs and vanilla until well blended.
  4. Mix in salt, baking powder, baking soda and flour until combined. Mix in mini chocolate chips.
  5. Using a small cookie scoop or spoon, portion dough into muffin tin filling each cavity 2/3 full of dough.
  6. Bake 12 minutes or until edges are lightly browned.
  7. Cool completely and remove from pan.
  8. For the milk chocolate ganache
  9. Place cream into a microwave safe bowl and heat for 45-60 seconds until almost simmering (do not boil). Add chopped chocolate to heated cream and set aside for 5 minutes.
  10. After 5 minutes stir to combine. If chocolate is not completely melted, microwave mixture in 15 second increments and stir until smooth.
  11. Chilll ganache in refrigerator to set for 1-2 hours.
  12. To assemble
  13. Scoop 2 tsp of cooled ganache onto each cooled cookie cup using a small cookie scoop or spoon. Top each cookie cup with sprinkles and a Cadbury Mini Egg.
  14. Chocolate chip cookie recipe adapted from King Arthur Flour Cookie Companion

Chocolate Chip Cookie Cups with Milk Chocolate Ganache {satisfymysweettooth.com}

This recipe was inspired by Beyond Frosting

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One of my very good friends got engaged and I co-hosted an engagement party for her last Saturday.  I asked her what type of dessert she would like for the party and she said that she would love mini champagne cupcakes with pink frosting.  Prosecco is my drink of choice so I almost always have a bottle on hand and so I decided to pop open a bottle and pour a little bit into a glass for myself and a little bit into the cupcakes.  I was so happy with how these Sparkly Pink Prosecco Cupcakes turned out!

Sparkly Pink Prosecco Cupcakes {satisfymysweettooth.com} Not only were these Sparkly Pink Prosecco Cupcakes gorgeous, girly and festive, but they tasted incredibly delicious too!

Sparkly Pink Prosecco Cupcakes {satisfymysweettooth.com}I think what made the cupcakes so tasty was the combination of the prosecco flavor and that I added both vanilla and almond extracts.  The flavor of the Sparkly Pink Prosecco Cupcakes was perfectly sweet without being too strongly flavored by either extract.  The cupcakes were perfectly tender and I topped them with a prosecco-infused buttercream and sprinkled them with Wilton Cake Sparkles for an extra special finishing touch.

Sparkly Pink Prosecco Cupcakes {satisfymysweettooth.com}

These Sparkly Pink Prosecco Cupcakes are the perfect treat to celebrate any special occasion and of course, the frosting could be customized to compliment any theme!

Sparkly Pink Prosecco Cupcakes {satisfymysweettooth.com}

Sparkly Pink Prosecco Cupcakes

Cook Time: 12 minutes

Yield: 84 miniature cupcakes

Sparkly Pink Prosecco Cupcakes: Perfectly tender white cupcakes topped with gorgeous sparkly pink prosecco-infused buttercream

Ingredients

    For the cupcakes
  • 1 1/2 cups (24 Tbsp) unsalted butter, room temperature
  • 2 1/3 cup sugar
  • 3 eggs
  • 3 1/4 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 Tbsp, plus 1/2 tsp baking powder
  • 1 tsp salt
  • 2/3 cup half-and-half (I used fat-free)
  • 2/3 cup prosecco
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • For the frosting
  • 3 cups (48 Tbsp) unsalted butter, room temperature
  • 6 cups powdered sugar
  • 2-3 Tbsp prosecco
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/4 tsp salt
  • few drops of pink food coloring (or coloring of your choice)

Instructions

    For the cupcakes
  1. Preheat oven to 350 degrees and line mini muffin pans with mini paper liners.
  2. Combine half-and-half, prosecco and extracts in a liquid measuring cup. Set aside.
  3. Combine flour, cornstarch, baking powder and salt in a bowl. Set aside.
  4. In a large bowl, using an electric mixer, cream together butter and sugar until light and fluffy.
  5. Add eggs and mix until combined.
  6. Add flour mixture alternating with liquid mixture in two parts starting with dry and ending with wet ingredients.
  7. Fill prepared muffin pan cups 2/3 full of batter.
  8. Bake 12 minutes or until a toothpick inserted into cupcakes comes out with only a few moist crumbs.
  9. Cool completely before frosting.
  10. For the frosting
  11. In a large bowl, using an electric mixer, cream together butter and powdered sugar until light and fluffy. Add extracts and food coloring and mix until well blended.
  12. Add prosecco 1 Tbsp at a time until frosting is piping or spreading consistency.
  13. Pipe frosting onto cooled cupcakes and decorate with sprinkles or sparkles.

Notes

*Note: Prep time will vary depending on how many pans you have. Each pan will need to bake for 12 minutes and cupcakes will need to cool for about 15 minutes before frosting. *To make regular-sized cupcakes: Line regular-sized muffin pan with paper liners. Fill 2/3 full with batter and bake until toothpick inserted comes out with only a few moist crumbs, about 20 minutes.

Sparkly Pink Prosecco Cupcakes {satisfymysweettooth.com}

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