Apple Caramel Cake

Indulge yourself with this Apple Caramel Cake recipe. It is a delicious, moist and rich cinnamon spiced cake, dappled with fresh chunks of apples and drizzled with sweet caramel glaze! 

Apple Caramel Cake (apple cake recipe bunt pan)

Apples and caramel my perfect combo ever. YUM! 

The Caramel Glaze

The apple caramel cake glaze could not be any easier to make. It takes less than 10 minutes to prepare, then simply pour over the cake. If you want a runny glaze, pour it on the cake while hot. If you want a thicker icing glaze, wait for the caramel sauce to cool down for about 15 minutes. Both options are delicious!  I prefer a thin runny glaze that soaks through the cake. 

 

The Salt and Sweet Kitchen: Apple Caramel Bunt Cake

Kick off apple season with this delicious Apple Caramel Cake!

Apple Carmel Cake

Yield: 12 pieces
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Kick off apple season with this delicious Caramel Apple Cake!

Ingredients

For the Apple Cake

  • 3 cups all-purpose flour
  • 3 eggs- at room temprature
  • 2 cups sugar
  • 11/2 cups vegetable oil
  • 1 tbsp vanilla extract
  • 1/2 cup buttermilk*
  • 2 tbsp baking powder
  • 1 tbsp baking soda
  • 1 tbsp ground cinammon
  • 3 medium apples- pealed, cored and chopped into small chunks ( about 2 cups chopped)

For Carmel Glaze

  • 1/2 cup brown sugar
  • 1/4 cup butter (1/2 a stick)
  • 2 tbsp milk
  • 1 tsp vanilla extract

Instructions

The Apple CAKE:

  1. Preheat the oven to 325°F (175°C).
  2. Grease a 9 inch Bundt pan with baking spray and set aside.
  3. With an electric mixer, beat eggs and vanilla extract very well until fluffy.
  4. Now add oil and buttermilk and continue beating
  5. Add sugar and beat some more, until bubbly.
  6. In a large bowl, combine the flour, baking powder, baking soda, and cinnamon.
  7. Add into the batter and mix just until blended.
  8. Fold in the apples by hand using a rubber spoon.
  9. Pour into the prepared Bundt pan.
  10. Bake for 60 minutes or until an inserted toothpick comes out clean.
  11. Allow to cool for about 20 minutes in the pan before inverting into a serving plate.

Homemade Carmel Glaze:

  1. In a small saucepan over medium heat, add the butter, milk, and brown sugar.
  2. Bring to a boil, stirring frequently until sugar is completely dissolved.
  3. Remove from the heat.
  4. Stir in vanilla until combined.
  5. Drizzle over the warm apple cake.



Notes

Buttermilk substitute: measure 1/2 cup milk and add 1 teaspoon of white vinegar or lemon juice. Stir, then let it sit for 5 minutes.

Want more great CAKE recipes?

Best Orange Cake Recipe

Chocolate Cake

Carrot Cake

If you make this Apple Caramel Cake recipe, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and Facebook

Carrot cake recipe/ carrot cake/ carrot cake recipe easy

Carrot Cake

This is my perfectly moist, rich, and flavorful Carrot Cake, topped with a delicious, tangy cream cheese frosting. 

Carrot cake recipe/ carrot cake/ carrot cake recipe easy

Carrot Cake was not something I grew up eating, so it wasn’t until recently that I discovered my new love for this cake! Thanks to this easy recipe, the whole family fell in love!

Let’s Make it!

  1. Whisk the dry ingredients except sugar in one a bowl. 
  2. Whisk the wet ingredients plus sugar with an electric mixer.
  3. Combine wet & dry ingredients .
  4. Fold in grated carrots.
  5. Pour batter into two prepared 9×13 inch cake pan.
  6. Bake.
  7. Make cream cheese frosting.
  8. Let the cakes cool down.
  9. Assemble and frost.
  10. Enjoy!
  11. Try not to be sad when the last piece is gone!

Tips for Making a Moist Carrot Cake

The most important tip for making this carrot cake recipe is to grate your own carrots. Do not buy packaged, pre-shredded carrots from the grocery store, as pre- shredded carrots tend to be dry and hard. For this recipe I used two cups of shredded carrots which was about 2-3 large whole carrots. 

Carrot cake recipe/ carrot cake/ carrot cake recipe easy/ carrot cake recipe homemade

Carrot cake recipe/ carrot cake/ carrot cake recipe easy

Carrot Cake

Yield: 10
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes

Carrot cake topped with the best cream cheese frosting is the perfect dessert, easy to make, super moist and loaded with delicious carrot and spices flavor.

Ingredients

For the Carrot Cake

  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup vegetable oil 
  • 1/2 cup unsweetened applesauce
  • 2 and 1/2 cups all purpose purpose flour 
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 and 1/2 cups brown sugar
  • 1/2 cup  granulated sugar
  • 1/4 tsp ground nutmeg
  • 1 and 1/2 tsp ground cinnamon
  • 2 cups grated carrots (about 3 large)

Cream Cheese Frosting

  • 16 ounces block cream cheese, at room temperature
  • 1 tbsp milk
  • 1/2 cup unsalted butter, at room temperature
  • 1 tsp vanilla extract
  • 4 1/2 cups confectioner's sugar

Instructions

    1. Pre heat oven to 350°F.
    2. Grease two 9-inch cake pans with baking spray. Set aside.
    3. With an electric mixer, mix eggs and vanilla very well until bubbly.
    4. Add the brown and granulated sugar and mix some more until fluffy.
    5. Now add oil and applesauce and mix a little longer.
    6. In a large bowl, whisk the flour, baking powder, baking soda, cinnamon and nutmeg together.
    7. Pour the wet ingredients into the dry ingredients and fold using a rubber spatula until just combined.
    8. Then Fold in the grated carrots.
    9. Pour the batter into the two prepared greased cake pans evenly.
    10. Bake for 30-35 minutes. Or until a toothpick comes out clean from the center of the cake. Don't over bake it!
    11. Let the the cakes cool down completely before frosting and assembling.

How to Make the Carrot Cake Cream Cheese Frosting: 

  1. In a large bowl using a handheld or stand mixer fitted with a whisk, beat the butter very well, add cream cheese and beat more until they are mixed well together ( about 2 minutes).
  2. Add the confectioners’ sugar, one cup at a time while mixing.
  3. Add milk and vanilla extract. Beat for additional 3 minutes until completely combined and creamy.

Assemble and frost:

  1. First, using a large knife trim tops off both cake layers to make a flat and leveled surface.
  2. Place 1 cake layer on serving plate (I use a rotating cake turntable which makes cake decorating much easier).
  3. Using a small offset spatula, evenly cover the top of the first layer with 1 cup of the cream cheese frosting. Spread the buttercream so it extends beyond the edges of the cake.
  4. Place the other cake layer, with the cut side down, on top of the cream cheese frosting; With the small offset spatula, spread the remaining frosting all over the top and sides.
  5. Refrigerate cake for at least 15 minutes before slicing.
  6. Store leftover carrot frosted cake in the refrigerator in a covered container for up to 5 days.

Notes

If you don't have applesauce, you can substitute with an additional 1/4 cup of oil.

More Cake Ideas? 

Chocolate Cake

Best Orange Cake Recipe

If you make this recipe, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and Facebook

This simple Apricot Jam Tart is made with a shortcrust pastry and jam. It includes a homemade short pastry as the base, a layer of jam spread on top, and finished with crunchy crumbles of more pastry spread on top.

Apricot Jam Tart

This is my absolute favorite Apricot Jam Tart recipe! It is one of those recipes that I had success with on the first try!

Apricot Jam Tart is made with a shortcrust pastry and jam. It includes a homemade shortcrust pastry as the base, a layer of jam spread on top, and finished with crunchy crumbles of more pastry spread on top.

Apricot Jam Tart is made with a shortcrust pastry and jam. It includes a homemade shortcrust pastry as the base, a layer of jam spread on top, and finished with crunchy crumbles of more pastry spread on top.

 

You will love this treat with a combination of a light, soft crust, and the taste of delicious apricot jam in every bite!

Apricot Jam Tart is made with a shortcrust pastry and jam. It includes a homemade shortcrust pastry as the base, a layer of jam spread on top, and finished with crunchy crumbles of more pastry spread on top. #jamrecipes

 

This simple Apricot Jam Tart is made with a shortcrust pastry and jam. It includes a homemade short pastry as the base, a layer of jam spread on top, and finished with crunchy crumbles of more pastry spread on top. #jamrecipes #tartrecipe

Apricot Jam Pie

Yield: 8-10
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

  • 2 eggs
  • 1 whole lemon zest
  • 1/2 tsp vanilla extract
  • 3 cups flour
  • 1 cup sugar
  • 2 tsp baking powder
  • 1 cup softened butter
  • 1 jar (10 to 12 ounces) apricot jam or your choice of jam filling

Instructions

    1. Preheat oven to 375 F°.
    2. In a small bowl, combine dry ingredients; flour and baking powder.
    3. In a large bowl, whirl together eggs, lemon zest, vanilla and granulated sugar very well until light and fluffy.
    4. Add the dry ingredient mixture gradually and mix well.
    5. Add butter and knead with your hands until the dough comes together.
    6. Grease a 10-inch tart pan, preferably with a removable rim.
    7. Press two-thirds of dough onto the bottom of a greased tart pan.
    8. Prick the dough with a fork Spread with jam (you might have to microwave your jam for 30 seconds if its not too soft).
    9. Crumble remaining dough over the jam using a grader.
    10. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack.
    11. Cut into bars, serve and enjoy!

 

This simple Apricot Jam Tart is made with a shortcrust pastry and jam. It includes a homemade short pastry as the base, a layer of jam spread on top, and finished with crunchy crumbles of more pastry spread on top.

 

Looking for more dessert inspiration? Here are some!

Chewy Chocolate Chip Cookies

Baklava

Knafeh

Almond Chocolate Covered Dates

The best soft, CHEWY Chocolate Chip Cookies loaded with chocolate chips and walnuts!

Chewy Chocolate Chip Cookies

Today is August 4th and I could not let National Chocolate Chip Cookie Day pass by without making these super soft and chewy chocolate chip cookies!  Softened butter, more brown sugar than white sugar, a mix of bread flour and all purpose flour, guarantee a soft and chewy cookie. These chocolate chip cookies are of course also loaded with chocolate chips and crunchy walnuts. 

The best soft, CHEWY Chocolate Chip Cookies loaded with chocolate chips and walnuts!

I use an electric mixer to mix the eggs, sugar and butter, but a mixer is not required. I also combine bread flour and all purpose flour because it makes the cookies nice and chewy, but I definitely would not make an extra trip to the market to buy bread flour if you don’t have any. All purpose flour will do the job! 

The best CHEWY, soft, Chocolate Chip Cookies loaded with chocolate chips and walnuts!

Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookies

Yield: 24 cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

The best CHEWY, soft, Chocolate Chip Cookies loaded with chocolate chips and walnuts!

Ingredients

  • 1 1/4 cups bread flour
  • 1 1/4 cups all purpose bread
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 2 sticks unsalted butter (1 cup)- at room temperature
  • 1/2 cup granulated sugar
  • 1 1/4 cups brown sugar
  • 2 teaspoons vanilla
  • 2 large eggs- at room temperature
  • 1 cups semi sweet chocolate chips
  • 1/2 cup crushed walnuts

Instructions

  1. Preheat oven to 350ºF. Line baking sheet parchment paper and grease lightly with baking spray.
  2. In a large bowl combine the flour, baking soda, baking powder, and salt very well.
  3. In the bowl of an electric mixer beat eggs and vanilla very well until fluffy, Add granulated sugar and brown sugar and pulse more. Add softened butter and pulse some more until creamy. Add the eggs, one at a time, beating well after each addition.
  4. Transfer mixer contents to the dry ingredients and mix them well with a rubber spoon until they form a dough.
  5. Stir in the chocolate chips and walnuts. Chocolate chip cookie dough recipe
  6. Wrap dough in plastic wrap and refrigerate at least one hour before baking.
  7. Let dough sit at room temperature just until it is soft enough to scoop.
  8. Scoop about 3 tablespoon sized balls of the dough and drop onto prepared baking sheets. Repeat this step for the rest of the dough. How to make the best chewy chocolate chip cookies
  9. Bake for 12 minutes, or until golden brown.
  10. Cool for 5 minutes before removing to wire racks to cool completely.
  11. Enjoy!

The best CHEWY, soft, Chocolate Chip Cookies loaded with chocolate chips and walnuts!

If you make this recipe, be sure to snap a picture and share it on Instagram with #thesaltandsweetkitchen so we can all see!

More dessert ideas? Here are some

If you are on Tik Tok or instagram, then you probably saw the #minipancakecereal trend that was going on a few months ago! For anyone who hasn’t seen it yet, mini pancake cereal is bite-sized, tiny, cute pancakes eaten like cereal in a bowl with a spoon. I was fascinated when I first saw it, I knew I had to make some!

Mini Pancake Cereal

If you are debating whether to have cereal or pancakes for breakfast, try having both at the same time! Mini Pancake Cereal! Even though they take some time to prepare, I can guarantee, mini pancake cereal will become your new favorite breakfast!

The perfect Sunday breakfast. This mini pancake cereal recipe is bite-sized, tiny, cute pancakes eaten like cereal in a bowl with a spoon. #minipancakecerealtrend

If you are on Tik Tok or instagram, you have probably seen the #minipancakecereal trend that was going on a few months ago. For anyone who hasn’t seen it yet, mini pancake cereal is bite-sized, tiny, cute, pancakes eaten like cereal in a bowl with a spoon. I was fascinated when I first saw it. I knew I had to make some! My kids are now obsessed, they ask if they can have mini pancake cereal for lunch and dinner. Why not !? Breakfast for dinner is a thing too, right?

Mini Pancake Cereal Batter

While you can use any store pancake mix, I like to use this recipe to make mine because it has the perfect consistency for pipping small pancakes, not too thick and not too thin. After you make your pancake batter, transfer it to a squeeze bottle that has a small open top. This will help your pancakes come out as tiny as you want them to be.

Mini Pancake Cereal Topping

I like to top my mini pancake cereal with classic syrup, butter , white chocolate chips and a bunch of berries. However, I have seen some people pouring milk over these pancakes! This one is up to you! As long as you don’t put the milk in your bowl first, because that’s just crazy! Cereal first, milk next. No matter how you top these mini pancakes, you can’t go wrong. They are so good!

If you are on Tik Tok or instagram, then you probably saw the #minipancakecereal trend that was going on a few months ago! For anyone who hasn’t seen it yet, mini pancake cereal is bite-sized, tiny, cute pancakes eaten like cereal in a bowl with a spoon. I was fascinated when I first saw it, I knew I had to make some!

Items Needed to Make Mini Pancake Cereal?

You will need a:

Mini Pancake Cereal

Mini Pancake Cereal

Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

The perfect Sunday breakfast. This mini pancake cereal is bite-sized, tiny, cute pancakes eaten like cereal in a bowl with a spoon.

Ingredients

  • 1 cup all purpose flour
  • 1 cup milk
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1 egg
  • 1 tbsp vanilla extract
  • 1 tbsp lemon zest - optional

Instructions

    1. In the bowl of your food processor, mix egg, lemon zest, vanilla extract and sugar very well.
    2. Add milk and give a quick pulse.
    3. Sprinkle the flour and baking powder over the wet ingredients and mix until everything is blended together.
    4. Heat a medium, nonstick skillet over medium-high heat. Once hot, lightly grease skillet with cooking spray and reduce the heat to medium-low.
    5. Pour the pancake batter into the squeeze bottle with a small tip. mini pancake cereal
    6. Pip small dots of the pancake batter. Cook for 30 seconds or until each mini pancake starts to bubble. Use chopsticks to flip each pancake individually. Cook for 30 seconds, or until the bottom of each pancake is golden brown on both sides. mini pancake cereal
    7. Serve immediately with your favorite topping and enjoy!
If you try this mini pancake cereal recipe , feel free to leave a comment and a rating on how you liked it! And if you take a photo, then join my growing community on my new Facebook group and share your picture there!

Baklava is a delicious phyllo pastry made with layers of a sugary, cinnamon-spiced nut mixture, and is a very popular dessert in Middle Eastern countries.

Baklava

What is Baklava?

Baklava is a delicious phyllo pastry made with layers of a sugary, cinnamon-spiced nut mixture, and is a very popular dessert in Middle Eastern countries.

Every summer I travel to Lebanon and bring dozens of Baklava back with me.  Unfortunately, as I’m sure many of you have experienced, our plans were canceled thanks to the COVID pandemic. Since I couldn’t restock during my annual trip, I decided it was about time to make my own. I have to admit,  this pastry baking thing was a real success. 

Baklava is a delicious phyllo pastry made with layers of a sugary, cinnamon-spiced nut mixture, and is a very popular dessert in Middle Eastern countries.

I always thought that homemade Baklava was a big undertaking, but it was actually much easier than I expected.  This step-by-step baklava recipe will have you making homemade Baklava like a pro within no time!

Baklava is a delicious phyllo pastry made with layers of a sugary, cinnamon-spiced nut mixture, and is a very popular dessert in Middle Eastern countries.

Baklava

Yield: 24 pieces
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Baklava is a delicious phyllo pastry made with layers of a sugary, cinnamon-spiced nut mixture, and is a very popular dessert in Middle Eastern countries.

Ingredients

For the baklava:

  • 1 pound of coarsely chopped walnuts or pistachios- about 4 cups (I like the combination of both together)
  • 1 pound of phyllo dough, thawed
  • 1 cup of unsalted butter, melted
  • 1 tsp ground cinnamon
  • Finely ground pistachios for garnish (optional)

For the syrup:

  • 1 cup of water
  • 1 cup of sugar
  • 2 tbsp lemon juice

Instructions

    Make the Sugar Syrup: 

  1. In a small sauce pan, combine sugar and water over medium-high heat. Stir well until sugar dissolves.
  2. Bring mixture to a boil.
  3. Add lemon juice.
  4. Lower heat to medium-low and simmer for another 10 minutes.
  5. Remove the syrup from heat, give it a quick stir and set aside.
  6. Make the Nut Mixture:

    1. In your food processor, add your choice of nuts (I used 2 cups of pistachios and 2 cups of walnuts). Pulse a few times until nuts are coarsely chopped but not too fine.
    2. Transfer to a large mixing bowl, add cinnamon and combine well.

    To Prepare Baklava for Baking:

    1. Lightly grease a 9 x 13 baking tray and preheat the oven to 350 F.
    2. Roll out the Phyllo dough and cover with a damp towel to keep it from drying out. Don't soak your towel 🙂
    3. Trim phyllo dough to fit your baking sheet. I had to trim mine slightly. And remember to always cover phyllo dough back with a damp towel because they tend to try out quick.
    4. Place 8 phyllo sheets into your prepared baking sheet one at a time, brushing the top of each sheet with melted butter once it’s in the pan before adding the next one.
    5. Spread about 3/4 cup of the nut mixture over the butter brushed phyllo dough.
    6. Add another 5 sheets of phyllo,  brushing the top of each sheet with butter once it’s in the pan before adding the next one.
    7. Then spread another 3/4 cup of the nuts mixture. Repeat x 4. Finish off with 8 layers of butter brushed phyllo sheets. 
    8. Also Brush the top layer with butter.

So here how the order actually goes:

8 butter brushed phyllo sheets,

3/4 cup nut mixture

5 buttered brushed phyllo sheets

3/4 cup nut mixture,

5 butter brushed phyllo sheets

3/4 cup nut mixture,

5 butter brushed phyllo sheets

3/4 cup nut mixture

5 butter brushed phyllo sheets

3/4 cup nut mixture

8 butter brushed phyllo sheets

brush butter the very top layer

    7.  Cut your baklava by making evenly spaced diagonal strips starting from one corner of the tray. Then make another set of diagonal strips to form diamond pieces. Or get creative and cut it into whatever shape you want.

    8. Place the baking tray on the middle rack of your preheated oven.

    9. Bake for 1 hour or until the top of baklava is golden brown.

    10. Spoon the cooled sugar syrup over the baklava right away. Try to cover all the diamond pieces evenly.

     11. Allow baklava to cool down before serving.

    12. Garnish with of chopped pistachios- If you'd like.

    13. Serve at room temperature and enjoy!

Notes

Plan on making this recipe ahead of time, you need to thaw the phyllo dough according to package, usually in the fridge overnight.

Always start this recipe by making the syrup, as you need to allow it to cool completely before pouring it on to your baklava.

Always keep your phyllo dough covered in a damp towel.

If you’ve tried this popular Lebanese dessert or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. You can also join my brand new Facebook group where you can share a picture of the recipes that you’ve tried 🙂 

More Lebanese desserts? Check out how to make this Knafeh recipe!

Knafeh is a very popular Middle Eastern dessert, that is made out of a layer shredded Phyllo dough, a layer of Mozzarella cheese and a layer of an awesome Knafeh filling mixture. Knafeh is then topped with rosewater flavored syrup. 

 

Knafeh is a very popular Middle Eastern dessert, that is made out of a layer shredded Phyllo dough, a layer of Mozzarella cheese and a layer of an awesome Knafeh filling mixture. Knafeh is then topped with rosewater flavored syrup. 

Knafeh

Knafeh is a very popular Middle Eastern dessert that is made with layers of shredded Phyllo dough, Mozzarella cheese and a special filling mixture. Knafeh is then topped with rosewater flavored syrup, making a delicious savory and sweet dessert.  

In Lebanon this is a traditional breakfast much like waffles or pancakes.

Knafeh is a very popular Middle Eastern dessert, that is made out of a layer shredded Phyllo dough, a layer of Mozzarella cheese and a layer of an awesome Knafeh filling mixture. Knafeh is then topped with rosewater flavored syrup. 

 

Shredded Phyllo dough can be found at any Middle Eastern store.  Our local store carries Apollo Kataifi.

The first step is to make the simple rosewater syrup which is a mixture of sugar, water, lemon juice and rosewater. Be sure your rosewater syrup cools completely before using to top the Knafeh.

Knafeh is a very popular Middle Eastern dessert, that is made out of a layer shredded Phyllo dough, a layer of Mozzarella cheese and a layer of an awesome Knafeh filling mixture. Knafeh is then topped with rosewater flavored syrup. 

Knafeh is a very popular Middle Eastern dessert, that is made out of a layer shredded Phyllo dough, a layer of Mozzarella cheese and a layer of an awesome Knafeh filling mixture. Knafeh is then topped with rosewater flavored syrup. 

Knafeh

Yield: 6
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Knafeh is a delicious Middle Eastern savory and sweet dessert

Ingredients

Instructions

Start by making the rosewater syrup:

  1. In a small sauce pan, combine 2 cups sugar and 11/2 cups water over medium-high heat. Stir well.
  2. Bring mixture to a boil.
  3. Add lemon juice.
  4. Cook for another 5 minutes.
  5. Remove the syrup from the heat, add the rosewater, give it a quick stir and set aside.


Make the Knafeh filling:

  1. In a small non-stick pan, over medium heat combine milk, cream of wheat and 3 tbsp sugar, whisking constantly to work out any lumps.
  2. Cook for about 10 minutes, stirring frequently until you bring the mixture to a boil and until the mixture thickens. ( Frequent stirring is essential to avoid the mixture from sticking to the bottom of the pan).
  3. Reduce heat to low and let it cook for another 5 minutes.
  4. Set aside.


Get the Phyllo dough ready:

  1. Use a food processor to finely shred the Phyllo dough into smaller pieces.
  1. Transfer to a medium sized bowl, and mix with melted butter until all pieces are coated with butter.

To get the Knafeh ready for baking:

    1. Preheat oven to 350 F.
    2. Coat the bottom of a 9-inch cheesecake pan with cooking/baking spray.
    3. Add the mixture of shredded Phyllo dough and butter to the bottom of the pan, spread it firmly and evenly.
    4. Add a layer of the shredded Mozzarella cheese.
    5. Top the pan with a layer of the knafeh mixture.
    6. Bake for 30 minutes.
    7. Remove pan from oven and set aside until it cools completely.

TO SERVE:

    1. Loosen the Knafeh from the rim of the springform pan, Invert into a serving place.
    2. The shredded Phyllo dough will be the top of the Knafeh.
    3. Pour half of the reserved and cooled rosewater syrup over the knafeh.
    4. Decorate with crushed pistachios on top of the knafeh, if using.
    5. Serve each Knafeh Piece with remaining rosewater syrup on the side.

Notes

Looking for more Mediterranean desserts? Here are some:

Date Roll Cookies.

Almond Chocolate Covered Dates.

“Majdool” dates work great for this almond chocolate covered dates recipe, as they tend to be soft and chewy. You can use normal dates if you prefer and they will still be great, but they just won’t be quite as soft.

Almond Chocolate Covered Dates

Almond chocolate covered dates is a super delicious and fun dessert that you can make in less than 20 minutes. Making this almond chocolate covered dates could not be any easier! Dates, almonds, chocolate chips, and boom you’re done!

If you’re looking for healthy-ish dessert ideas, this recipe is the perfect guilt-free indulgence!

“Mejdool” dates work great for this recipe, as they tend to be soft and chewy. You can use normal dates if you prefer and they will still be great, but they just won’t be quite as soft.

“Majdool” dates work great for this almond chocolate covered dates recipe, as they tend to be soft and chewy. You can use normal dates if you prefer and they will still be great, but they just won’t be quite as soft.

 

 

Almond chocolate covered dates is a super delicious and fun dessert that you can make in less than 20 minutes. Making those almond chocolate covered dates could not be any easier! Dates, almonds, chocolate chips, and boom you’re done!

Almond Chocolate Covered Dates

Yield: 2
Prep Time: 10 minutes
Additional Time: 5 minutes
Total Time: 15 minutes

Soft and chewy Healthy Almond chocolate covered dates Recipe!

Ingredients

  • 6 Medjool dates
  • 1/3 cup almonds: 2-3 almonds per date, depending on size of date
  • 1/3 cup chocolate chips
  • 4 shredded almonds for topping

Instructions

    1. Cut the Medjool dates length-ways and remove pits.
    2. Replace pits with 2-3 almonds (use as many almonds as desired, this will vary based on size of date). Make sure the date is wrapped around the almonds tightly.
    3. Stick it in the freezer for 5 mins while you make the chocolate coating- This step is optional, however I think that it helps keep the dates dates nice and firm.
    4. Add the chocolate chips to a small microwave safe bowl.
    5. Microwave the chocolate chips for 30 seconds then take the bowl out and give it a stir.
    6. Place the bowl back in the microwave and cook for a additional 20 seconds or until the chocolate is melted.
    7. Dip the dates in the melted chocolate, and roll slowly until the top of each date is completely covered with chocolate.
    8. Place each chocolate covered date on a baking sheet covered with parchment paper.
    9. Sprinkle each date with shopped almond. I used a knife to thinly shred the almonds.
    10. Place the baking sheet in the fridge for at least 1 hour or until chocolate is firm.
    11. Store left over in the fridge.
    12. Enjoy!

If you’re looking for healthy-ish dessert ideas, this almond chocolate covered dates recipe is the perfect guilt-free indulgence!

 

More easy dessert ideas? Check these out. 

No-Bake Cream Pie

Lotus Biscoff Cheesecake

No-Bake Chocolate Biscuit Cake

No-Bake Bisoff Cheesecake

Lotus Biscoff Cheesecake

This is truly the most perfect and easy no-bake cheesecake. Lotus Biscoff cheesecake recipe is guaranteed to please. I make it using Biscoff cookie Spread, but feel free to use your favorite brand of any other cookie butter.

No-bake lotus Biscoff cheesecake is a layer of Lotus Biscoff biscuit crust and a layer of cheesecake filling topped with melted Lotus Biscoff spread. This is a perfect quick dessert to make, especially if your oven is crowded or if you simply don’t feel like baking ? The hard part about this no-bake cheesecake is not going for seconds. This stuff is GOOD!

No-bake lotus Biscoff cheesecake is a layer of Lotus Biscoff biscuit crust and a layer of cheesecake filling topped with melted Lotus Biscoff spread. This is a perfect quick dessert to make.

INGREDIENTS

FOR THE CRUST:

FOR THE FILLING:

For The Topping:

1/2 cup Lotus Biscoff spread- which is basically the remaining of the jar.

INSTRUCTIONS

TO MAKE THE CRUST:

  1. Coat a 10-inch springform pan with cooking spray and line it with a rounded parchment paper.
  2. Using a food processor, pulse the Lotus Biscoff cookies into fine crumbs.
  3. Add melted butter and pulse again until the mixture is evenly combined.
  4. Reserve 1/3 of the mixture in a small bowl and refrigerate until ready to use for garnishing later.
  5. Evenly spread the remaining crumb mixture to the prepared springpan’s bottom, then press with your hands or a flat-bottomed measuring cup.
  6. Refrigerate while making the filling.

TO MAKE THE FILLING:

  1. In a food processor, beat together the cream cheese and Lotus Biscoff spread until well combined and very smooth.
  2. Add the whipped cream and beat very well.
  3. Scrape the filling onto the cookie crust and spread into an even and smooth layer.
  4. Cover tightly with plastic wrap and stick it in the freezer for 2 hours.

TO SERVE:

  1. Loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. With a spatula, lift the cake off and transfer to a serving plate carefully.
  2. In a microwave safe bowl, hear the remaining Lotus Biscoff spread (1 cup) for about 50 seconds or until mixture is melted.
  3. Pour the melted Lotus Biscoff spread over cheesecake, and spread into an even smooth layer using a butter knife.
  4. Garnish the cake with the 1/3 cup reserved crushed cookies around the edges.
  5. Decorate it with your favorite berries; raspberries is our favorite choice.
  6. Serve cold and enjoy!
This is truly the most perfect and easy no-bake cheesecake.  Lotus Biscoff cheesecake recipe is guaranteed to please. I make it using Biscoff cookie Spread, but feel free to use your favorite brand of any other cookie butter.

Here is another No-Bake easy dessert!

These Rice Krispies Nests are a perfect Easter treat.

Rice Krispies Nests

I have been making way too many Rice Krispies treats during quarantine. The boys love to help in the kitchen and Rice Krispies treats is our to go-to recipe. This time, instead of making a square pan of Rice Krispies treats, we decided to use a cupcake tray to make individual little nests filled with chocolate candy eggs. These Rice Krispies nests are perfect for Easter!

These individual little Rice Krispies nests filled with chocolate candy eggs are a perfect Easter treat.

Ingredients:

  • 5 cups marshmallows
  • 5 cups rice cereal
  • 1/4 cup unsalted butter
  • 1 teaspoons vanilla extract
  • 1 cup mini eggs

Directions:

  1. In a large pot, melt the butter over medium heat. Once melted, add the marshmallows. Stir the mixture until the marshmallows are completely melted.
  2. Remove from heat, then immediately stir in the vanilla extract.
  3. Add the rice cereal, folding it into the marshmallow mixture until all of the cereal is incorporated. Make sure each piece of cereal is coated with the marshmallow mixture.
  4. Grease a 12-cup cupcake tray.
  5. Wet your hands and scoop about 1/4 cup portions of the Rice Krispies into the prepared cupcake tray.
  6. Press the Rice Krispies into a cup shape.
  7. Allow the Rice Krispies cups to set and harden for half an hour before popping them out of the cupcake tray.
  8. Fill with treats. We used mini eggs but M&M’s or any type of candy will do the job 🙂

Need more Easter fun? Try these cute Easter bunny pancakes!

Easter Rice Krispies nests in a cupcake tray.
Using dates in desserts is always a good idea. I love to make these date roll cookies because they are fun to prepare! I prefer to use already made date paste, which can be found at your local middle eastern grocery store, because it saves so much time.  You can also make you're own date paste which is a mixture of whole pitted dates and little bit of butter and water, pulsed in a food processor until it forms a thick paste.

Date Roll Cookies

Using dates in desserts is always a good idea. I love to make these date roll cookies because they are fun to prepare! I prefer to use already made date paste, which can be found at your local middle eastern grocery store, because it saves so much time.  You can also make you’re own date paste which is a mixture of whole pitted dates and little bit of butter , pulsed in a food processor until it forms a thick paste.

Using dates in desserts is always a good idea. I love to make these date roll cookies because they are fun to prepare! I prefer to use already made date paste, which can be found at your local middle eastern grocery store, because it saves so much time.  You can also make you're own date paste which is a mixture of whole pitted dates and little bit of butter and water, pulsed in a food processor until it forms a thick paste.

 I copied this date roll cookies recipe from my mom’s old album of collected recipes. These cookies are one of the many cookies she would make all year round. I made a batch of these cookies today! It’s funny how the taste of something can evoke such strong memories. They were absolutely delicious and I’m so thankful my mom kept a diary for all her awesome recipes! 

Date Roll Cookies

Date Roll Cookies

Yield: 30 cookies
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour

Ingredients

Instructions

To make the dough:

  1. In a large bowl add melted butter, sugar, flour and table cream.
  2. Mix well with your hand until all the ingredients are blended together.
  3. Form the dough into a firm ball and set aside.

To prepare the filling:

  1. Take about 1 tsp date and make it into a small roll (about 2 inches). Repeat the process for all the date paste and set aside. You can also make few long rolls and cut them into 2 inches pieces.
  2. On your counter top or your working area, sprinkle some flour and roll the dough until thin about 1/2 an inch thick.
  3. Use a 3 inch diameter circle cutter to cut out the dough into circles  (I use a glass cup).
  4. Preheat the oven to 350 ° F
  5. Spray your baking tray with baking spray.
  6. Add the already rolled date paste into the center of each circle and roll them into a cylinder shape.
  7. Place the date rolls on your prepared baking tray. How to roll the date cookies
  8. Bake for 15-20 mins or until bottom of cookies is golden.
  9. Allow to cool then serve and enjoy! 🙂

Notes

To make your own date paste:

Mix 1 cup of pitted and roughly chopped dates with 2 tbsp melted butter in a food processor. Process until very smooth, scraping down the bowl to make sure all of the dates are incorporated. If it's not thick enough, you can add 1/3 cup of crushed almonds or walnuts to bring the mixture together.

Refrigerate for at least one hour before use.

     

    For more delicious cookies, check out this recipe!

     

     

    Who can say no to Chocolate Cake? Especially if it's moist, rich, with intense chocolate flavor in every bite and covered in a delicious frosting glaze and extra chocolate chips. 

    Chocolate Cake

    Who can say no to Chocolate Cake? Especially if it’s moist, rich with intense chocolate flavor in every bite and covered in a delicious frosting glaze and extra chocolate chips. 

    This chocolate cake recipe from scratch is easy. The chocolate cake decoration is delicious with an intense chocolate glaze.

    This Moist Chocolate Cake recipe is every chocolate lover’s dream! Just grab a scoop of ice cream and you’re set! The frosting is inspired by my No-Bake Chocolate Biscuit Cake recipe. 

    Who can say no to Chocolate Cake? Especially if it's moist, rich, with intense chocolate flavor in every bite and covered in a delicious frosting glaze and extra chocolate chips. 

    Chocolate Cake

    Yield: 8
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour

    A moist, rich chocolate cake with intense chocolate flavor in every bite, covered in a delicious frosting glaze and extra chocolate chips.

    Ingredients

    For Cake

    • 3 c. all-purpose flour
    • 1 c. buttermilk
    • 3 eggs
    • 1 tbsp. vanilla extract
    • 1/2 c. warm water + 1/2 tsp. instant coffee- instant coffee is optional
    • 1 1/2 c. granulated sugar
    • 1/2 c. unsweetened cocoa powder
    • 3/4 c. vegetable oil
    • 3 tsp. baking powder
    • 1/3 c. sour cream/yougurt

    For Glaze

    Instructions

    1. Preheat oven to 350 F
    2. Grease a 10-cup bundt pan with baking spray or butter/flour.
    3. In a large bowl, mix together the flour, cocoa, and baking powder very well and set aside.
    4. With an electric mixer, beat eggs and vanilla extract, until bubbly.
    5. Add sugar and mix some more, until fluffy.
    6. Add sour cream, buttermilk, warm water, and oil. Beat on a medium speed until smooth, about a minute.
    7. Gradually add the flour mixture and beat until every thing is blended together. about 1 minute. "The batter will be a little runny".
    8. Transfer the batter into the prepared Bundt pan.
    9. Bake until until a cake tester inserted into the center comes out clean, about 50 minutes. Keep an eye on it, you don't want to over-bake this cake!
    10. Remove from the oven and allow the cake to cool in the pan for 10 minutes, then invert onto a serving plate.
    11. Allow to cool completely before frosting.

    For the frosting:

    1. In a large skillet, melt butter, then condensed milk Cocoa and mix it all together on low heat- about 2 minutes.
    2. Pour it over your cooled caked while the frosting is still hot.
    3. Decorate with chocolate chips.
    4. Enjoy!
    Who can say no to Chocolate Cake? Especially if it's moist, rich, with intense chocolate flavor in every bite and covered in a delicious frosting glaze and extra chocolate chips. 

    If you make this recipe, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and Facebook

     
    This date walnut banana loaf is perfect for breakfast, snack time with coffee or tea or whenever your sweet tooth needs indulging.

    Date Walnut Banana Loaf

    Ever wonder what to make with those overripe bananas that no one wants to eat? Very simple, make date walnut banana loaf! This date walnut banana loaf is perfect for breakfast, snack time, with coffee/tea or whenever your sweet tooth needs indulging.

    Since the shelf life of bananas is very short, you can store ripe bananas in the freezer and defrost them the night before making this recipe. 

     

    This date walnut banana loaf is perfect for breakfast, snack time with coffee or tea or whenever your sweet tooth needs indulging.

    This date walnut banana loaf is perfect for breakfast, snack time with coffee or tea or whenever your sweet tooth needs indulging.

    Date Walnut Banana Loaf

    Yield: 12
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes

    This date walnut banana loaf is perfect for breakfast, snack time, with coffee/ tea or whenever your sweet tooth needs indulging.

    Ingredients

    • 2 ripe bananas
    • 1 1/2 cups sugar
    • 2 cups flour
    • 2 tsp baking powder
    • 3 eggs
    • 1 tsp vanilla
    • 1/2 buttermilk
    • 1 tsp ground cinnamon
    • 1 stick (1/2 cup) melted/softened butter
    • 1/2 cup chopped walnuts
    • 1/2 cup chopped pitted dates 
    • Chocolate syrup- optional

    Instructions

      1. Preheat oven to 350 degrees.
      2. Grease a 9" x 5" loaf pan with baking spray.
      3. In a medium-sized bowl, combine the dry ingredients: flour and baking powder, mix well and set aside.
      4. In your food processor, mix the eggs and vanilla very well.
      5. Add sugar and mix until frothy.
      6. Pour softened butter, banana and buttermilk and continue mixing.
      7. Add the dry ingredients into food processor and mix with the non dry ingredients, until everything is blended together. Add walnuts and dates to the final mixture and mix manually with a spoon ( Do not mix with food processor for this step).
      8. Pour mixture into the prepared greased pan.
      9. Bake for about 60 minutes or until a wooden toothpick inserted in the center of the loaf comes out clean.
      10. Let the loaf cool for 5 minutes.
      11. Removing from pan into a serving plate.
      12. Let is cool completely, slice and serve.
      13. Drizzle with chocolate syrup and enjoy.
      14. Yum!

    Notes

    How to make buttermilk substitute:


    1. Measure 1 tbsp of lemon juice or white vinegar.
    2. Add it to the 1/2 cup of milk.
    3. Stir the mixture together and let sit for 5 minutes.

     date walnut banana loaf- Very simple recipe. #bananaloaf #walnuts #dates #banana @thesaltandsweetkitchen

    1.  

    Oat and Grain Bars

    I’m making homemade oat and grain bars today.  These bars are a delicious portable snack and very easy to pack in lunches. It took me a few tries to get the recipe right, the third was a charm! They came out super soft and chewy.

    Oat and grain bars - Healthy portable snack bars. #healthybar #oatandgrainbars #portablesnack #easysnack #oats #grains

    This recipe is very easy to make and does not require baking.  What I like the most about this recipe is that it can be easily  customized.   Most of the ingredients listed below can be replaced with anything else that you like or have in your pantry.  You can also add ingredients to the recipe. For example, rice cereal can be replaced by any other unsweetened puffed grain cereal or you can add your favorite nuts or seeds.

    Yields 15 Bars

    Ingredients:

    • 4 tbsp unsalted butter
    • 4 cups mixed unsweetened crisped rice cereal
    • 1 cup old-fashioned oats
    • 1/2 cup dried fruits ( I use raisins)
    • 1/2 cup whole almonds
    • 1/3 cup mini chocolate chips
    • 1/2 cup peanuts
    • 1/3 cups brown sugar
    • 4 tbsp honey
    • 1/2 cup peanut butter
    • 1 tsp vanilla extract
    • 4 cups marshmallows

    Directions:

    1. In a large bowl, add rice cereal, oats, dried fruits, and nuts, then mix very well until everything is mixed evenly.
    2. In a small sauce pan add 3 tbsp butter, brown sugar, honey and stir well.
    3. Bring the mixture to a boil, then cook for an additional 1 minute.
    4. Remove from heat and add peanut butter and vanilla and mix until smooth.
    5. Drizzle over rice cereal, dried fruits and nuts mixture and stir with a large rubber spatula until everything is evenly coated.
    6. In a large pot, Add 1 tbsp butter and marshmallows and mix until melted.
    7. Add the rice cereal mixture to the melted marshmallows and mix evenly
    8. Scrape mixture into prepared dish (I use a baking pan 13″x 9″).
    9. Press the mixture and compact down evenly
    10. Set aside for at least one hour.
    11. Cut into bars.
    12. Enjoy!
    If you are looking for easy no bake desserts recipes, you will this no bake pie idea! Creamy, refreshing and is favorite easy dessert topped with roasted hazelnuts.

    No-Bake Cream Pie

    This easy No-bake Cream Pie is a family favorite treat in our house. It is also very quick to make and calls for very few ingredients. The plain biscuits dipped in coffee, and the fluffy cream filling makes this cream pie even more delicious. It is then topped with some crunchy crushed roasted hazelnuts. The hardest part about making this pie is waiting for it to set in the freezer! Delicious!

    If you are looking for easy no bake desserts recipes, you will this no bake pie idea! Creamy, refreshing and is favorite easy dessert topped with roasted hazelnuts.

    Love no-bake desserts as much as we do? Try these No-Bake Chocolate Biscuit Cake and this No-Bake Lotus Biscoff Cheesecake – outrageously good! I think No-Bake desserts are the way to go all year round, but especially during the spring and summer. It’s just so refreshing! 

    No-Bake Cream Pie

    No-Bake Cream Pie

    Yield: 6-8
    Prep Time: 15 minutes
    Total Time: 15 minutes

    You will love this easy No-Bake Cream pie with a fluffy cream filling, some plain biscuits dipped in coffee and the crunchy crushed coarsely roasted hazelnuts spread on top.

    Instructions

      1. In a large bowl, combine whipped cream, table cream and condensed milk. Hand whisk until smooth and creamy- set aside.
      2. In a small bowl, mix coffee and warm water very well- set aside
      3. Spread half of the cream mixture on the bottom of 9-inch spring form pan.
      4. Dip biscuits in coffee and line them over the first layer of cream (each one at a time).
      5. Spread another layer with the rest of the cream mixture over the biscuits evenly.
      6. Place it in the freezer for at least an hour or until firm.
      7. Loosen the cream pie from the rim of the spring form pan, Invert into a serving place.
      8. Garnish with crushed roasted hazelnuts or grated chocolate.
      9. Serve and enjoy! Goes well with coffee 😉

    Notes

    To roast the hazelnuts:

  • Preheat the oven to 350 degrees.
    1. Line a baking sheet with parchment paper or foil and arrange hazelnuts in one single layer.
    2. Bake until golden brown and fragrant, about 10-15 minutes, stirring occasionally.

    Then place the roasted hazelnuts in your food processor and Pulse a few times until nuts are coarsely chopped but not too fine.

      • If you are a coffee lover, you can brew yourself a pot of coffee and use some for biscuit dipping. Make sure to leave coffee black.
      • You can make your own whipped cream (the powdered packs) instead of buying store bought ones.
      • Always keep left over in the freezer.


        If you make this recipe, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and Facebook

        If you are looking for easy no bake desserts recipes, you will this no bake pie idea! Creamy, refreshing and is favorite easy dessert topped with roasted hazelnuts.

         

         
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