I actually witnessed 80 degree weather last weekend which makes me believe that spring has finally arrived.  Spring is synonomous with berries in my mind and so when I bought a big box of strawberries that were as sweet as candy, I could hardly wait to bake them into a tasty breakfast treat.  I had some friends coming over for coffee and these Strawberry White Chocolate Scones were the perfect treat to serve.

Strawberry White Chocolate Scones {satisfymysweettooth.com}

I would never in a million years choose white chocolate over real chocolate just to snack on, but there is something special about creamy, buttery white chocolate when it is paired with sweet, juicy berries that works beautifully.  These Strawberry White Chocolate Scones are subtly sweet thanks to the fresh berries and taste even a little sweeter with the addition of almond extract.  The white chocolate chips melt slightly while the scones bake so that their creamy richness infiltrates each bite.

Strawberry White Chocolate Scones {satisfymysweettooth.com}

What spring or summer ingredient do you look most forward to?

Strawberry White Chocolate Scones

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 12-16 scones (depending on size of wedges)

Perfectly soft and tender scones filled with sweet strawberries and creamy white chocolate chips

Ingredients

  • 2 cups flour
  • 1/3 cup sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 5 Tbsp chilled butter, cut into small cubes
  • 1 large egg
  • 2/3 cup milk
  • 1 tsp almond extract
  • 1/2 cup chopped strawberries
  • 1/3 cup white chocolate chips

Instructions

  1. Preheat oven to 450 degrees.
  2. Line a baking sheet with parchment paper (or lightly spray with nonstick cooking spray).
  3. In a large bowl, combine flour, sugar, baking powder, salt and butter. Use a pastry blender to combine ingredients until the butter is combined with the dry ingredients and is the size of peas.
  4. Using a spatula, mix in the egg, milk and almond extract until well combined.
  5. Mix in the strawberries and white chocolate chips.
  6. Place a piece of parchment or wax paper onto the counter and lightly sprinkle with flour.
  7. Turn the dough out onto the sprinkle the surface lightly with flour. Pat the dough into a 1-inch tall circle. Then, using a pizza cutter or knife, cut the dough into wedges (like a pie). *For mini scones cut the wedges in half.
  8. Place wedges of dough onto the prepared baking sheet and bake 15-18 minutes, until lightly browned.

Strawberry White Chocolate Scones {satisfymysweettooth.com}

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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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After eating excessive amounts of Christmas cookies for at least two weeks solid, I have to admit that it took me a few days after returning home from my holiday vacation to get my baking enthusiasm back.  I do not make New Year’s resolutions per se, but a new year, inherently makes me think about which areas of my life I would like to try to improve.  In the few weeks before Christmas, I was buying butter in bulk, 12 pounds at a time!  While I genuinely believe there is no true taste and texture replacement for butter in baking, I find myself wanting to at least decrease the amount of butter (and saturated fat) in some of my recipes that would be conducive to fat replacement.

Unsweetened applesauce, pumpkin puree and Greek yogurt are three great replacements for part of the fat source in many recipes.  For most cakes, muffins, quick breads and cookies, you can generally replace half of the butter or oil that a recipe calls for with equal parts of one of these alternatives.  You likely will not even notice much change in taste or texture other than the added bonus of a more moist and soft product.

Brown Butter Oatmeal White Chocolate Chip Cookies {Satisfy My Sweet Tooth}

For these Brown Butter Oatmeal White Chocolate Cookies, I replaced half of the butter that the recipe called for with unsweetened applesauce.  The cookies stayed perfectly soft and chewy for 5 days and counting.  The sweet white chocolate chips are a perfect balance to the nutty toasted oats in this cookie and the mix-ins you could add or substitute in this cookie are endless.  Raisins, milk or dark chocolate chips and any kind of nut you like would make perfect additions to this lightened up cookie recipe.

I served these cookies crumbled over cinnamon ice cream for dessert one night and the combination of the cinnamon ice cream with these soft oatmeal cookies was divine!

Brown Butter Oatmeal White Chocolate Chip Cookies {Satisfy My Sweet Tooth}

Brown Butter Oatmeal White Chocolate Cookies

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 55 minutes

Yield: 18 cookies

Wonderfully nutty flavor from toasted oats and brown butter baked into thick, soft cookies studded with white chocolate chips

Ingredients

  • 4 cups rolled oats
  • 1/2 cup flour
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (8 Tbsp) unsalted butter
  • 1/2 cup unsweetened applesauce
  • 1 1/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup white chocolate chips

Instructions

  1. In a large saucepan, heat 2 cups of the oats over medium-high heat for a few minutes until lightly browned and toasted.
  2. In a food processor, pulse remaining 2 cups of oats into a fine powder.
  3. In a medium bowl, combine toasted oats, ground oats, flour, baking soda and salt and set aside.
  4. Preheat oven to 375 degrees and line 2 baking sheets with parchment paper.
  5. In a medium saucepan, heat butter over medium heat, whisking constantly. The butter will begin to foam and then brown at the bottom. Watch the butter closely and remove it from heat immediately when you begin to notice browning, so that the butter does not burn. Immediately pour the browned butter into a large mixing bowl and set aside to cool for 5 minutes.
  6. Add the applesauce and brown sugar to the butter and mix well.
  7. Mix in the egg and vanilla.
  8. Add dry ingredients in two increments and mix well.
  9. Mix in the white chocolate chips.
  10. Refrigerate dough for 30 minutes (you could skip this step, but it will result in thicker cookies).
  11. Form dough into 2-inch balls and place onto prepared baking sheets.
  12. Bake 10-12 minutes or until edges are set.
  13. Cool for 5 minutes on baking sheets and then move to a wire rack to cool completely.
  14. Recipe adapted from Whole Grains for a New Generation by Liana Krissoff

Brown Butter Oatmeal White Chocolate Chip Cookies {Satisfy My Sweet Tooth}

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On the 8th Day of Christmas my sweet tooth gave to me White Chocolate, Pistachio, Dried berry and cherry Biscotti.  Try to sing that over and over again.

Oh sweet teeth, time has gotten away from me.  Christmas is less than a week away and even though I am finished shopping and wrapping, I feel like I haven’t even started baking!  How is that possible you say?  Well up until now, I have been making lots of baked gifts to share with others.  Now I need to start on treats to share with my family as we sip hot chocolate spiked with peppermint schnapps while opening presents like a Norman Rockwell painting.

Before I move on to baking for my own pleasure, I have to share with you a couple of treats that I passed along to others.

This biscotti recipe is from my favorite TV chef Giada DeLaurentiis.  I love most things that she and the Barefoot Contessa make and this biscotti is something that I make to share time and time again.  It also doesn’t hurt that it is Christmas colored:  green pistachios, red berries and cherries and white chocolate.

Trader Joe’s sells a dried mix of strawberries, blueberries and cherries and that is what I use for this biscotti.  Even though it is twice-baked which sounds like a pain, biscotti truly is one of the easiest things to bake.  And I love that, like regular cookies, the flavor combination possibilities are endless.

And as always sweet teeth, do me a favor and please enjoy your biscotti after dunking it into something to soften it and make it incisor-friendly.

Powered by Recipage

 mix eggs, oil, sugar and extract

add dry ingredients

add pistachios, dried berries and white chocolate

drop dough onto cookie sheet and form into loaves with wet fingers

bake at 350 for 30 minutes and cool

slice into 1-inch pieces, place upright and bake again at 325 degrees for 20 minutes

dip or drizzle with white chocolate

 

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