If you are looking for biscoff recipes, then you will love these no bake biscoff bars

No-Bake Biscoff Bars

No-Bake Biscoff Bars are thick, rich, and decadent. Made from 5 simple ingredients, these are a delicious treat anytime of the year. Easy to make and no oven required! The hardest part is waiting for them to set in the fridge after you make them. They’re totally irresistible!

no bake cookie bars- cookie bar recipes- lotus biscoff recipes

Lotus Biscoff Dessert Recipe:

In this no bake biscoff bars recipe, a smooth layer of swirled melted white chocolate chips and biscoff spread sits on top of buttery biscoff cookie crumbs and powdered sugar flavored with more biscoff spread!

Have you ever had Biscoff spread before?

Biscoff cookie butter is a creamy, vegan, nut-free spread, made with Biscoff cookies and has the consistency of peanut butter. Biscoff spread is available is most grocery stores- usually in the peanut butter aisle. You can also order it from amazon. If you’ve never had it before, it tastes like gingerbread cookies pulverized into a thick and rich spread. So good! I Love it, I could (already do) eat it by the spoonful. I also have a No Bake Lotus Biscoff Cheesecake up on the blog, check it out if you haven’t yet.

Heads up! These bars are super rich! You might need to hit the gym after.

Looking for biscoff spread ideas and biscoff spread recipe? Check out these no bake bars goodness.

YOUR SIMPLE INGREDIENTS

(Scroll all the way down to recipe card for full measurements and printable option.)

  • White chocolate chips
  • Biscoff spread – creamy (not chunky).
  • Lotus biscoff biscuit crumbs – biscoff crumbs add structure and texture. You need about 15 cookies to make 1 cup of crumbs.
  • Powdered sugar
  • Unsalted butter – Helps bind the powdered sugar and biscuit crumbs.

How to Make No Bake Lotus Biscoff Bars

  • Line an 8×8 inch baking pan with aluminum foil or parchment paper, let the paper hang over the pan a little and spray with baking spray.
  • Using a food processor, pulse the lotus biscoff cookies into fine crumbs.
lotus biscoff cookie crumbs.
  • Transfer crushed cookies into a medium size bowl, mix well with powdered sugar and set aside.
no bake biscoff bars mixture of powdered sugar and lotus biscoff cookie crumbs.
no bake biscoff bars mixture of powdered sugar and lotus biscoff cookie crumbs.
  • In a medium microwave-safe bowl, melt butter in 30 second intervals, stirring in between, until melted and smooth.
  • Pour melted butter and mix it with the crushed cookies and the powdered sugar mixture.
  • Add lotus biscoff spread and mix some more until fully combined.
no bake biscoff bars mixture of powdered sugar, biscoff spread and lotus biscoff cookie crumbs.
  • Press the mixture into the prepared pan. Set aside.
biscoff spread with butter and powdered sugar mixture pressed in a baking pan

For the Swirl Topping:

  • Add the white chocolate to a microwave-safe bowl, and heat in 30 second intervals, stirring in between, until melted and smooth. Pour over the biscoff layer, and spread out evenly.
white chocolate chip melted layer on top of biscoff mixture.
  • Next, heat 1/2 cup lotus biscoff spread in the microwave for 20-30 seconds (it helps with the pouring). Rotate the pan 90 degrees and drizzle biscoff spread over the white chocolate layer, creating diagonal lines.
melted boscoff spread drizzled on top of melted white chocolate chips
  • Using a wooden pick, lightly drag it through the lines, creating a pattern.
biscoff spread swirls
  • Cover pan and refrigerate for at least 1 hours before cutting.

That’s it. You’re done. This is probably the easiest dessert you’ll ever make.

White chocolate chip recipes/ biscoff lasagne recipe.

Can You Freeze Biscoff Cookie Bars?

YES! Wrap each bar individually in plastic wrap, place in an airtight storage container and freeze for up to 3 months. Pop them in the fridge to defrost overnight.

MORE NO-BAKE DESSERTS YOU’LL LOVE:

No Bake Jello Cheesecake

No-Bake Cream Pie

No Bake Chocolate Biscuit Cake

Coconut Date Bars

Oat and Grain Bars

If you like this no bake cookie bars recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! You can also follow and tag me on my Instagram page.

?

Biscoff Cookie Bars

Yield: 16 Bars

No-Bake Biscoff Bars

Looking for biscoff spread ideas and biscoff spread recipe? Check out these no bake bars goodness.

Lotus Biscoff Bars are no-bake and come together in less than 10 minutes. Delish!

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

For the Biscoff Layer

  • 1 cup crushed lotus biscoff biscuits- about 15 cookies
  • 1 cup icing/powdered sugar
  • 1/2 cup unsalted butter- melted
  • 1 cup lotus biscoff spread

For the Swirl Topping

  • 1 cup white chocolate chips
  • 1/2 cup loutus biscoff spread

Instructions

      For the Biscoff Layer

    1. Line an 8x8 inch baking pan with aluminum foil or parchment paper, let the paper hang over the pan a little and spray with cooking spray.
    2. Using a food processor, pulse the lotus biscoff cookies into fine crumbs.
    3. Transfer crushed cookies into a medium size bowl, mix well with powdered sugar and set aside.
    4. In a medium microwave-safe bowl, melt butter in 30 second intervals, stirring in between, until melted and smooth.
    5. Pour melted butter and mix it with the crushed cookies and the powdered sugar mixture.
    6. Add lotus biscoff spread and mix some more until fully combined.
    7. Press the mixture into the prepared pan. Set aside.


For the Swirl Topping:

  1. Add the white chocolate to a microwave-safe bowl, and heat in 30 second intervals, stirring in between, until melted and smooth. Pour over the biscoff layer, and spread out evenly.
  2. Next, heat 1/2 cup lotus biscoff spread in the microwave for 20-30 seconds (it helps with the pouring). Rotate the pan 90 degrees and drizzle biscoff spread over the white chocolate layer, creating diagonal lines.
  3. Using a wooden pick, lightly drag it through the lines, creating a pattern.
  4. Cover pan and refrigerate for at least 1 hours before cutting.
  5. Enjoy!

Namoura Lebanese- Basbousa arabic Sweets- Basbousa Cake

Namoura- Lebanese Semolina Cake

Namoura is a popular classic Middle Eastern dessert made with semolina flour and yogurt, and topped with a sweet sugar water syrup flavored with rose water. Namoura cake is easy to make and comes together in just one bowl – no mixer required.

Namoura cake is also known as Basbousa or Harissa depending on which part of the Middle East you are. In Lebanon it’s called Namoura or Namoora.

What You’ll Need to Make Lebanese Semolina Cake:

(Scroll all the way down to recipe card, for exact measurements and a printable option.)

Semolina Flour:  Semolina is flour made from durum wheat. It’s most commonly used in making pasta, it gives this cake a light and crumbly texture.
Yogurt: Full or low fat plain yogurt works great.
Sugar: You will need some for the cake mixture and some for making the sugar syrup.
Butter: Unsalted.
Baking Powder and baking soda.
Rose water: or orange blossom water.
Lemon slice: or Lemon Juice

How to Make Simple Sugar Syrup:

Most of the sweetness in Namoura cake comes from this simple sugar water syrup. In a small sauce pan, combine water and sugar and bring to a boil, then simmer for a few minutes. Add a slice of lemon or 1 tablespoon of lemon juice and rosewater if you’d like, for extra flavor. Allow simple syrup to cool down completely before pouring over the hot baked sheet cake. You can adjust the amount of simple syrup you use on this Semolina Cake. If you’d like less sweetness , reduce the measurements in the simple syrup by a third or by half.

simple sugar syrup- rose water syrup

How to Make Namoura- Basbousa Cake:

  • Preheat oven to 350F, and line a nonstick half sheet pan (11 inch x 17 inch) with parchment paper. Grease the parchment sheet with baking spray and set aside.
  • In a large size bowl, whisk together the semolina, sugar, baking powder and baking soda.
namoura recipe
  • Stir in the butter and yogurt and rose water/ orange blossom, until combined. You might need to use your hands.
namoura with yogurt and butter
  • Transfer the batter to the prepared pan, wet your hands with water and and spread it out evenly.
  • Score the batter into 1-inch square or diamond shapes with a butter knife and place 1 raw almond in the center of each diamond.
namoura spread on a baking tray
  • Bake for 30 minutes or until the sides and top are golden brown.
  • Remove from oven and pour sugar syrup evenly all over it, immediately.
namoora- basbousa covered with sugar syrup
  • Cut the cake along the lines you scored.
  • Let the cake come to room temperature to absorb the syrup before serving. Enjoy!
Namoura Lebanese- Basbousa arabic Sweets- Basbousa Cake

Can I make namoura recipe without yogurt?

Yes, you can substitute 1 cup of yogurt for 3/4 cup of buttermilk.

Can I make vegan namoura?

Yes! Since Namoura is an eggless cake, it is easy to swap yogurt and butter for any plant based yogurt and butter.

How long does Lebanese semolina cake keep:

Up to five days stored in a air tight container at room temperature.

More Lebanese Inspired Desserts:

Knafeh

Sfouf- Lebanese Cake

Baklava

Milk Pudding- Mahalabia

If you like this easy Lebanese Namoora cake recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below!

Basbousa, Namoura, or Harissa Cake Recipe

Yield: 24 pieces

Namoura- Lebanese Semolina Cake

Semolina cake recipe- Harissa semolina cake- Namoura cake

Namoura Cake, aka Basbousa or Harissa is a traditional Middler Eastern sweet dessert, made with semolina flour and topped with a simple sugar syrup.

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

For Sugar Syrup

Instructions

Start by making the sugar syrup:

  1. In a small sauce pan, combine sugar and water over medium-high heat. Stir well.
  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 the heat, add the rosewater, give it a quick stir.
  6. Set aside and let it completely cool down before topping your Namoura.

To Make the Namoura Cake:

  1. Preheat oven to 350F, and line a nonstick half sheet pan (17 inch x 11 inch) with parchment paper. Grease the parchment sheet with baking spray and set aside.
  2. In a large size bowl, whisk together the semolina, sugar, baking powder and baking soda.
  3. Stir in the butter rose water or orange blossom and yogurt until combined. You might need to use your hands.
  4. Transfer the batter to the prepared pan, wet your hands a little with water and spread it out evenly.
  5. Score the batter into 1-inch square or diamond shapes with a butter knife and place 1 raw almond in the center of each diamond.
  6. Bake for 30 minutes or until the sides and top are golden brown.
  7. Remove from oven and pour sugar syrup evenly all over sheet cake, immediately. Cut the cake along the lines you scored. Let the cake come to room temperature to absorb the syrup before serving.
  8. Enjoy!

Notes

I like my Namoura cake slices to be thin, so I use a large  11 x 17 Inch baking sheet. You can use a smaller baking pan, just keep in mind that the cake will be a bit thicker.

Easter Chocolate chip cookies- Easter cookies- baking with kids.

Easter Chocolate Chip Cookies

This is the best Easter Chocolate Chip Cookies Recipe Ever – Soft and chewy, ultra thin and loaded with Easter candy and chocolate chips! Come and get ’em! ! Your whole family will love this Easy Cadbury Mini Egg Chocolate Chip Recipe.

Easter Chocolate Chip Cookies

Chocolate Chip Cookies are one of my favorite desserts – they are gooey, crispy and chewy – the perfect indulgence. They are so easy to make and great for holidays because you can make them with all sorts of fun mix-ins! Recipes with Easter Candy are so bright, fun, and delicious!

Cadbury mini egg cookies

Ingredients for Easter Chocolate Chip Cookies:

“Scroll all the way down to recipe card for exact measurements and a printable option.”

Butter- Cut butter into pieces and melt on stove top or in the microwave. Let it completely cool down before adding to the cookie dough. Melted butter makes for a chewer cookie. YUM!

Sugars- 50/50 both brown and white sugar.

Eggs- At room temperature.

Vanilla

Flour- 2 cups of all purpose flour only, is what makes these cookies ultra thin and flat.

Baking powder

Baking Soda

Salt

Chocolate Chips- I used mini semi- sweet chocolate chip.

Easter Candy- I used Cadbury Mini Eggs, my absolute favorite! But Mini Robins Eggs or Easter M&M’s are just as good in these Easter cookies! I also crushed some of the mini eggs and left some as is.

If you are looking for Easter desserts for kids, you will love these Easter cookies with mini eggs.

How to Make Easter Mini Egg Chocolate Chip Cookies

  • In a medium size bowl, mix in flour, baking soda, baking powder and salt. Set aside
  • In another medium size mixing bowl, add melted butter, brown sugar, and white sugar to a mixing bowl. Whisk to combine.
  • Beat in eggs and vanilla until combined.
  • Pour in the flour, baking soda, baking powder and salt mixture. fold with a rubber spatula, just until combined.
  • Stir in chocolate chips and Easter candies.
  • Scoop or roll your cookie dough into 3 tablespoon balls and place on baking sheet. Space the cookie balls out so they have enough room to flatten while baking.
  • Bake for 9 minutes, until the edges look cooked but the middles are still slightly under cooked.
  • Remove from the oven and let the cookies rest for at least 10 minutes.
  • Enjoy!

Tips for Making the Best Mini Egg Chocolate Chip Cookies

Measure the Flour Correctly:

The most important part of this recipe is measuring your flour correctly! Flour consistency is what makes these cookies ultra thin and flat. You will only need 2 cups of all purpose flour, be sure to use a measuring cup made for dry ingredients, not the glass Pyrex one. The scoop and level method works great for me when measuring my flour, but you can also use the spoon and level method if you prefer. First, I fluff the flour in the container, scoop it out with a measuring cup, then level it with the a butter knife to get rid of excess flour on top of the measuring cup. 

Chocolate Chip and Easter Candy:

This recipe calls for 3/4 cups of mini chocolate chip and 3/4 cups of crushed mini eggs folded into the dough, but if you want the the cookies to look like the ones in the pictures, you have to sprinkle extra chips and some mini eggs on top after scooping out the dough and before baking.

Don’t over bake!

Mine were done at 9 minutes. When you take the baked cookies out of the oven, If they look slightly browned on the edges and under done in the middle, then you’re on the track. As hard as it may be not to try these cookies, you have to be patient and let them rest for about 10 minutes after removing them from the oven.  The additional 10 minutes of rest will allow the under done middle to set up. 

Looking more Easter Recipes? Here are some:

Easter Bunny Pancakes

Easter Rice Krispies Nests

If you make these Easter Chocolate Chip Cookies with Cadbury mini eggs or any other recipe on the SALT AND SWEET KITCHEN, then don’t forget to rate it and let me know how it turned out for you in the comments below. 

Easy Easter recipe-Easter cookies- Easter chocolate chip

Easter Cookies

Yield: 30 cookies

Easter Chocolate Chip Cookies

Easter Chocolate chip cookies- Easter cookies- baking with kids.
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes

Ingredients

  • 2 eggs
  • 1 cup unsalted butter- 2 sticks
  • 1 tablespoon vanilla extract
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cups mini semi sweet chocolate
  • 1 cups Cadbury mini eggs- Crush some and leave some as whole.

Instructions

    1. Preheat the oven to 350 degrees and grease a baking sheet with baking spray.
    2. Cut butter into cubes and add to a microwave dish and microwave in 20 second increments until butter is fully melted. You can also melt on stove top. Let the melted butter cool down completely before adding it to the cookie dough.
    3. In a medium size bowl, mix in flour, baking soda, baking powder and salt. Set aside.
    4. In another medium size mixing bowl, add melted butter, brown sugar, and white sugar to a mixing bowl. Whisk to combine.
    5. Beat in eggs and vanilla until combined.
    6. Pour in the flour, baking soda, baking powder and salt mixture. Fold with a rubber spatula, just until combined.
    7. Stir in chocolate chips and Easter candies.
    8. Scoop or roll your cookie dough into 3 tablespoon balls and place on baking sheet. Space the cookie balls out so they have enough room to flatten while baking.
    9. Bake for 9 minutes, until the edges look cooked but the middles are still slightly under cooked.
    10. Remove from the oven and let the cookies rest for at least 10 minutes.
    11. Repeat the same process for the rest of the dough.
    12. Enjoy!

    brownies strawberry topping

    Strawberry Chocolate Brownies

    These easy and fudgy one bowl Strawberry Chocolate Brownies are made with just a few ingredients, dotted with fresh strawberries and filled with chocolate!

    If you are looking for Valentines brownies ideas, you will love this easy fudgy brownies recipe.

    The cute strawberry hearts on top is a bonus in this Strawberry Chocolate Brownies recipe-  perfect for Valentines Day! 

    What you Need to Make Brownies with Strawberry Topping:

    I know a lot of people prefer to use box mixes when it comes to certain things and I can totally understand that.  But when it comes to these brownies, they’re just as easy as any box mix and taste just as good. To make these strawberry brownies from scratch, you’ll need:

    • Butter
    • Sugar
    • Eggs
    •  Vanilla
    • Cocoa powder
    • All purpose flour
    • Salt
    • Strawberries
    • chocolate chips

    How to Make Brownies with Strawberries: 

    A great thing about this recipe is that it’s also an easy one bowl recipe.  Just mix everything up in one bowl, pour it into the pan, top with chocolate chips and strawberry hearts and pop it into the oven.

    brownies with strawberries on top

    brownies with strawberries

    brownies from scratch

    The hardest part of making these brownies?  Waiting for them to cool before you slice into them.

    brownies recipe homemade easy, better than brownies from cake mix boxes!

    So worth the wait, though!
    brownies strawberry topping
     

    Tips for Baking the Best Fudgy Brownies: 

    • Do not over mix your brownie batter after adding the flour. 
    • Do not over bake them either. Mine were done at exactly 25 minutes in a 9×9-inch pan. Each oven is different. But remember, they will continue to bake slightly in the hot pan once pulled out of the oven.
    • Line your baking pan with greased parchment paper and let it overhang on both sides a little, so you can easily pull them out of the pan. 
    • Let your Brownies rest for at least 30 minutes and up to 1 hour before cutting. 

    More Easy Desserts:

    Thin Brown Butter Chocolate Chip Cookies

    Coconut Date Bars

    Oat and Grain Bars

    Milk Pudding- Mahalabia 

    How to Make Chocolate Strawberry Brownies: 

    Yield: 16

    Strawberry Chocolate Brownies

    These fudgy brownies are the valentines dessert.
    These Strawberry Chocolate Brownies are the perfect dessert for Valentines Day, or any day of the week!
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes

    Ingredients

    • 1/2 cup plus 2 tablespoons unsalted butter, melted and slightly cooled
    • 3/4 cup granulated sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1/2 cup plus 2 tablespoons all-purpose flour
    • 1/2 cup unsweetened cocoa powder
    • 1/4 teaspoon salt
    • 4 fresh strawberries-sliced and cut into heart shapes
    • 1/2 cup semisweet chocolate chips- melted
    • 1/2 cup semisweet chocolate chips or chunks- for garnishing

    Instructions

    1. Adjust the oven rack to the lower third position and preheat oven to 350°F. Line a 9x9 inch baking pan with parchment paper (making sure to leave some overhang), spray generously with non-stick baking spray and set aside.
    2. In a large bowl, add the melted butter, melted chocolate and granulated sugar and whisk together until well combined. Add in the eggs and vanilla and whisk some more until fully combined.
    3. Sift in the flour, cocoa powder, and salt. Using a rubber spoon, fold until just combined.
    4. Pour the batter into the prepared baking pan and top with strawberry hearts and garnish with chocolate chip without covering the hearts.
    5. Bake at 350°F for 25-27 minutes. Mine were perfect at 25 minutes
    6. Remove from the oven and allow to cool completely before slicing.

    If you like this Easy Strawberry Chocolate Brownies recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! You can also follow and tag me on my Instagram page! 

     
    sfouf Lebanese turmeric cake- healthy vegan cake.

    Sfouf- Lebanese Cake

    This vibrant yellow Lebanese turmeric cake- sfouf is easy  to make. It is also egg- free, butter- free and made in 1 bowl!  Sfouf cake has a subtle earthy flavor and tastes as good as it looks.

    Sfouf Lebanese cake, turmeric cake, turmeric recipes, turmeric benefits.

    This Lebanese Sfouf is an easy no mixer required recipe that uses a handful of accessible ingredients and gives you the perfect tea cake.

    Turmeric Cake- Sfouf

    People have given sfouf many names; Lebanese cake, turmeric cake, semolina cake or yellow cake, but all these names do not do it  justice! You will love this golden cake, it’s also a great way to get more healthy turmeric into your diet. 

    turmeric cake, turmeric bread.

    WHAT DO YOU NEED TO MAKE SFOUF?

    1. Turmeric: The turmeric not only adds the beautiful color, but also a subtle earthy taste.
    2. Semolina flour: This is a coarse purified wheat that’s usually used to make pasta. 
    3. Baking spray: To avoid the cake from sticking to the baking dish. Some spread about 1 tablespoon of tahini paste to the bottom of the pan instead. I personally do not like the taste of Tahini paste in this recipe so I avoid it, but you can also give that a try!
    4. All purpose flour.
    5. Sugar.
    6. Vegetable oil.
    7. Baking powder.
    8. Milk.

    How to Make Sfouf – Lebanese Turmeric Cake:

    (Full recipe with quantities in recipe card below)

    • Whisk dry ingredients together. 
    • Add in wet ingredients and whisk some until well combined. 
    • Pour into a baking pan and top with nuts. 
    • Bake.
    • Let cool completely.
    • Cut into squares and serve! 

    Souf- Lebanese cake

    Frequently asked Questions: 

    • Can you make sfouf without semolina?  I personally have never tried Sfouf without semolina, you probably would not get the same nutty texture. I’d be happy to know how it turns out if you decide to try! 

    • Where do I find semolina flour?  You can find it at any Middle Eastern market, Amazon, supermarkets, Walmart or target.

    • Can you make vegan sfouf? YES! since this Lebanese cake is egg-free and butter-free, it is easy to make it vegan. Simply use any plant-based milk or just plain water will do the job as well. 

    • Can I leave out the turmeric: Yes! it won’t be sfouf anymore though 🙂 But try it before you knock it, you’ll barely taste the turmeric and the color is gorgeous (plus turmeric is so good for you!)

    • How to serve this Lebanese turmeric cake: Have it either warm or at room temperature, both are delicious. Definitely have a cup of tea or coffee on the side, or milk for the kids!

      How long does Lebanese Sfouf Cake Keep:

      Up to five days tightly wrapped or stored in a air tight container at room temperature.

    More Lebanese Inspired Desserts:

    Knafeh

    Baklava

    Milk Pudding- Mahalabia

    Coconut Date Bars

    Date Roll Cookies

    Yield: 16 servings

    Sfouf- Lebanese Cake

    If you've heard of the amazing turmeric health benefits and looking for turmeric recipes, then you will love this sfouf turmeric cake recipe.

    Sfouf- Lebanese Turmeric Cake. A delicious egg free, butter free cake that is made with simple ingredients.

    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes

    Ingredients

    Instructions

    1. Preheat the oven to 375ºF and grease a 9×9" baking pan with baking oil.
    2. In a large bowl, add the flour, fine semolina, sugar, baking powder and turmeric and mix well using a whisk.
    3. Add the oil and milk and whisk well until fully combined. If after mixing the batter is too thick, you can add few more spoons of milk gradually.
    4. Pour the mixture into the prepared baking dish and top with the pine nuts, almonds or both combined.
    5. Bake for 30-35 minutes or until the pine nuts are golden, mine was done at exactly 30 minutes.
    6. Let cook completely before cutting into squares.
    7. Serve with cup of tea and enjoy!

    Nutrition Information:

    Yield:

    16

    Serving Size:

    1

    Amount Per Serving: Calories: 140Total Fat: 13gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 1mgSodium: 55mgCarbohydrates: 29gFiber: 1gSugar: 13gProtein: 4g

    Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

    If you like this easy Lebanese turmeric cake recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! You can also follow and tag me on my Instagram page! 

    Thin Brown Butter Chocolate Chip Cookies

    These Thin Brown Butter Chocolate Chip Cookies are so easy to make – No fancy steps, no chill time, just a batch of thin cookies that are crispy and chewy with melty puddles of chocolate.

    These Thin Brown Butter Chocolate Chip Cookies are everything a chocolate chip cookie should be! 

    Ingredients to Make Thin Brown Butter Chocolate Chip Cookies

    “Scroll all the way down to recipe card for exact measurements and a printable option”

    • Unsalted butter 
    • White sugar
    • Brown sugar
    • Vanilla extract
    • Eggs
    • All purpose flour
    • Baking soda
    • Baking powder
    • Salt
    • Chocolate chips or chocolate chunks

    ultra thin chocolate chip cookies dough

    Tips to Make the Best Thin Brown Butter Chocolate Chip Cookies

    Brown the Butter:

    Butter browns quickly, so don’t leave the stove unattended. The whole process should take about 5 minutes. Let the butter cool down completely before adding to the cookie dough. Melted butter helps the cookies to spread out and become flatter with crisp edges.

    Measure the Flour Correctly:

    The most important part of this recipe is measuring your flour correctly! Flour consistency is what makes these cookies ultra thin and flat. You will only need 2 cups of all purpose flour, be sure to use a measuring cup made for dry ingredients, not the glass Pyrex one. The scoop and level method works great for me when measuring my flour, but you can also use the spoon and level method if you prefer. First, I fluff the flour in the container, scoop it out with a measuring cup, then level it with the a butter knife to get rid of excess flour on top of the measuring cup. 

    Sugar:

    Another key trick is using 50:50 granulated sugar and brown sugar which will also help produce thin, flat and chewy cookies. 

    Creaming eggs, butter and sugar:

    I use and electric mixture to cream the eggs, butter and sugar. I like to give this step extra time. I start with fluffing the egg with vanilla for 2 minutes, then I add sugar and cooled down browned butter and mix for another 2-3 minutes or until creamy. 

    Chocolate Chip:

    This recipe calls for 1 1/2 cups, but if you want them to look like the ones in the pictures, you have to sprinkle extra chips on top after shaping them. The more the merrier, basically. 

    Don’t overmix the dough:

    Fold in the dry ingredients until JUST combined. 

    Don’t over bake!

    Mine were done at 9 minutes. When you take the baked cookies out of the oven, If they look slightly browned on the edges and under done in the middle, then you’re on the track. As hard as it may be not to try these cookies, you have to be patient and let them rest for about 15 minutes after removing them from the oven.  The additional 15 minutes of rest will allow the under done middle to magically set up. 

    Are you looking for the best no chill chocolate chip cookies recipe that is thin and chewy? Look no further, these brown butter chocolate chip cookies are everything a chocolate chip cookie should be!

    If you make these Thin Browned Butter Chocolate Chip Cookies or any other recipe on the SALT AND SWEET KITCHEN, then don’t forget to rate it and let me know how it turned out for you in the comments below. 

    Looking for more cookie recipes? Here are some:

    Chocolate Dipped Heart Cookies

    Date Roll Cookies

    Chewy Chocolate Chip Cookies

    Melting Moments Cookies 

    Jam-Filled Cookies

    Brown butter chocolate chip cookies.

    How to Make Thin Brown Butter Chocolate Chip Cookies:

    Yield: 30 Cookies

    Thin Brown Butter Chocolate Chip Cookies

    Thin Chocolate Chip Cookies.
    This Thin Brown Butter Chocolate Chip Cookies is perfect easy everyday chocolate chip cookie recipe- No fancy steps, no chill time, just a batch of thin cookies that are crispy and chewy with melty little puddles of chocolate chips. 
    Prep Time 30 minutes
    Cook Time 18 minutes
    Additional Time 1 minute
    Total Time 49 minutes

    Ingredients

    Instructions

    1. Brown the butter: Cut butter into pieces, place in a large skillet over medium heat. Stir the butter the entire time. Once melted, the butter will begin to foam and sizzle, keep stirring until it turns golden brown- The whole process from start will take 5 minutes. Let the browned butter cool down completely before adding to the cookie dough. Pouring into a glass cup will help it cool faster.
    2. Preheat the oven to 350 degrees and grease a baking sheet with baking spray.
    3. In a large bowl, whisk flour, baking powder, baking soda and salt very well.
    4. With a hand mixer or a stand mixer fitted with a paddle attachment, beat the eggs and vanilla extract until bubbly.
    5. Add white and brown sugar and beat for another two minutes, until creamy.
    6. Add cooled browned butter and beat for another two minutes.
    7. Fold in flour, baking powder, baking soda and salt mixture with a rubber spoon just until combined.
    8. Mix in the chocolate chips or chunks (or both).
    9. Scoop or roll your cookie dough into 3 tablespoon balls and place on baking sheet. Space the cookie balls out so they have enough room to flatten while baking.
    10. Bake for 9 minutes, until the edges look cooked but the middles are still slightly under cooked.
    11. Remove from the oven and let the cookies rest for at least 15 minutes.
    12. . Repeat the same process for the rest of the dough.
    13. Sprinkle lightly with coarse flake sea salt if you'd like and enjoy!

    Nutrition Information:

    Yield:

    30

    Serving Size:

    1

    Amount Per Serving: Calories: 190Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 102mgCarbohydrates: 26gFiber: 1gSugar: 18gProtein: 2g

    Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

    chocolate dipped sugar cookies

    Chocolate Dipped Heart Cookies

    Chocolate Dipped Heart Cookies are made with a simple cut out sugar cookie, dipped in chocolate and sprinkled with Valentine’s mix sprinkles.  These heart shaped shortbread cookies are the perfect Valentine’s Day dessert and a fun snack that is great for classroom parties or for packaging up and giving as gifts!

    If you are looking for valentines cookies, you will love these heart cookies dipped in chocolate. This is a perfect valentines cookies for kids too!You may be wondering why I am sharing a Valentine’s day cookies recipe and it is not even February yet. Apparently, to be a good blogger, I have to share holiday recipes months in advance to give the post a better chance of being seen by more people.  I don’t want you think that I have my life so well put together that I’m already planning Valentine’s Day.

    valentines day cookies for kids

    What you Need to Make these heart cookies:

    (Full ingredients with quantities in recipe card below)

    The Cookie Base in these Chocolate Dipped Heart Cookies

    The sugar cookie dough for this recipe is one I’ve used a couple times on the blog, and is one of my favorites. I’ve adapted it to a couple of recipes; Jam-Filled Cookies and Apricot Jam Tart.

    It’s easy to make, rolls out smoothly, holds its shape perfectly and does not spread while baking. It is delicious plain, but dipping in chocolate makes them irresistible.

    the best sugar cookies recipe

    How to Make Chocolate Dipped shortbread Cookies:

    ( Full recipe with quantities in recipe card below)

    • In a large bowl, whisk the eggs, lemon zest and vanilla very well.
    • Add sugar and whisk some more.
    • Add softened butter, flour and baking powder and fold until the dough comes together.
    • Knead the dough with your hands. I mix just until dough feels smooth and no longer sticks to my hands (if after mixing, the dough is still too sticky for you, sprinkle a tiny bit of flour and mix some more).
    • Shape the the dough into a ball, cover with plastic wrap and place in the fridge for 30 minutes.

    pastry crust

    • Preheat oven to 375°F and generously grease a baking sheet with baking spray and set aside.
    • Remove dough from fridge, roll on a lightly floured flat surface to desired thickness (mine were about 1/4 inch thick), cut out cookies using a heart shaped cookie cutter.

    Sugar cookies

    • Place cookies on prepared greased baking tray.
    • Bake for 6 to 8 minutes, depending on the size and thickness of your cookies. Remove from oven when slightly brown on the edges. These cookies are pale in color.
    • Allow the cookies to cool completely before dipping in chocolate.
    • Melt chocolate chips (or chocolate of your choice) in a microwave safe bowl at 15 second increments, stirring in between, until smooth (mine took 1.5 minutes to melt in the microwave).

    melted chocolate

    • Once chocolate is melted, line a cookie sheet with wax paper and, firmly holding onto one side of each cookie, dip the other half side into the chocolate.
    • Immediately after dipping, place on wax paper lined cookie sheet (chocolate side up) and immediately sprinkle with sprinkles.  Repeat, until all cookies are dipped with chocolate.

    valentines cookies

    • Allow chocolate to harden before serving.
    • Enjoy!

    The perfect valentines day cookies recipe, these chocolate covered cookies are so easy to make.

    More Chocolate Related Recipes?

    Almond Chocolate Covered Dates

    Chewy Chocolate Chip Cookies

    Chocolate Cake

    No-Bake Chocolate Biscuit Cake

    Yield: 30 cookies

    Chocolate Dipped Heart Cookies

    chocolate dipped sugar cookies

    Are you looking for the best Valentine's day cookies to give to your loved ones? If so, you will love these chocolate dipped heart cookies idea!

    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes

    Ingredients

    • 2 eggs
    • 1 whole lemon zest
    • 1 teaspoon vanilla extract
    • 2.5 cups flour
    • 1 cup sugar
    • 2 tsp baking powder
    • 1/2 cup softened butter(1 stick)- at room temperature
    • 1 cup semi-sweet  chocolate chips
    • 1 teaspoon vegetable or canola oil
    • Heart shape cookie cutter
    • Valentines sprinkle mix

    Instructions

      1. In a small bowl mix flour and baking powder well and set aside.
      2. In a large bowl, whisk the eggs, lemon zest and vanilla very well. 
      3. Add sugar and whisk some more. 
      4. Add softened butter, flour and baking powder mixture and fold until the dough comes together. 
      5. Knead the dough with your hands. I mix just until dough feels smooth and no longer sticks to my hands (if after mixing, the dough is still too sticky for you, sprinkle a tiny bit of flour and mix some more). 
      6. Shape the the dough into a ball, cover with plastic wrap and place in the fridge for 30 minutes.
      7. Preheat oven to 375°F and generously grease a baking sheet with baking spray and set aside. 
      8. Remove dough from fridge, roll on a lightly floured flat surface to desired thickness (mine were about 1/4 inch thick), cut out cookies using a heart shaped cookie cutter.
      9. Place cookies on prepared greased baking tray. 
      10. Bake for 6 to 8 minutes, depending on the size and thickness of your cookies. Remove from oven when slightly brown on the edges. These cookies are pale in color.
      11. Allow the cookies to cool completely before dipping in chocolate. 
      12. Add chocolate chips (or chocolate of your choice) and vegetable oil in a microwave safe bowl and melt at 15 second increments, stirring in between, until smooth (mine took 1.5 minutes to melt in the microwave). 
      13. Once chocolate is melted, line a cookie sheet with wax paper and, firmly holding onto one side of each cookie, dip the other half side into the chocolate.
      14. Immediately after dipping, place on wax paper lined cookie sheet (chocolate side up) and immediately sprinkle with sprinkles.  Repeat, until all cookies are dipped with chocolate.
      15. Allow chocolate to harden before serving.
      16. Enjoy!

    Nutrition Information:

    Yield:

    34

    Serving Size:

    1

    Amount Per Serving: Calories: 89Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 18mgSodium: 57mgCarbohydrates: 14gFiber: 0gSugar: 6gProtein: 1g

    Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

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

    corn starch cookies

    Melting Moments Cookies

    Melting Moments Cookies- Exactly as the name implies. Delicious fluffy butter cookies that melt in your mouth.

    melting moments cookies/ melting moments biscuits

    Melting Moments Butter Cookies:

    These cookies are also known as cornstarch cookies, because they have more cornstarch than flour in them. In this recipe, each pair of melting moments cookies are glued together with a drop of honey. This step is optional, but I love the way they look when bonded  together- my boys call them snowman cookies. 

    Lebanese butter cookies/ melting moments cookies

    These Melting Moments cookies bring back memories, because they were one my favorite sweets growing up . They are called “Fakhouri” in Arabic. My mom would make them around the holidays.

    If  you are looking for an alternative to cookie-cutter-cookies, try making Melting Moments- they’re easy to prepare and make a great holiday treat!

    Ingredients To Make Melting Moments Cookies:

    You’ll ONLY need 7 ingredients to make these butter cookies. You can find my recipe card at the bottom of this post for the complete list with exact quantities.

    • Unsalted butter: You’ll want the butter to be completely melted but cooled down a little. Add to a microwave-safe bowl and heat until the butter is melted. Let cool for 5 minutes before using. 
    • Powdered sugar: instead of granulated sugar makes for a more smooth and soft cookie.
    • Cornstarch or corn flour: The magic ingredient and what gives these cookies the melt-in-your-mouth texture. 
    • All purpose flour
    • Baking Powder
    • Egg: 1 egg.
    • Vanilla extract

    How to Make Melting Moments cookies: 

    • Whisk the eggs with vanilla extract
    • Add and cream in the melted Butter 
    • Add powdered sugar, flour and cornstarch, baking powder and mix.
    • Mix well until the dough no longer sticks to your hands. 

    • Roll the dough into small 0.5 oz balls (they are tiny!)

    • Place them onto a baking sheet lined with parchment paper or a silicone mat.

    • Bake for about 12 minutes  or until the edges just begin to slightly brown.
    • Allow to cool for 5 – 10 minutes before transferring them to a wire rack to cool completely.
    • Glue each pair of cookies with a drop of honey if you like, and place them on serving plate. 
    • Enjoy!

    Butter cookies melt in your mouth recipe.

    TOOLS USED FOR THIS RECIPE

    Here are a few useful tools I used to make these corn starch cookies:

    More Cookies? 

    Chewy Chocolate Chip Cookies

    Date Roll Cookies

    Jam-Filled Cookies 

    Yield: 50 cookies

    Melting Moments Cookies

    corn starch cookies
    Prep Time 15 minutes
    Cook Time 12 minutes
    Total Time 27 minutes

    Ingredients

    • 1 cup unsalted butter, melted
    • 2 teaspoons vanilla extract
    • 3/4 cup powdered sugar
    • 1 and 1/2 cups cornstarch
    • 1 cup all-purpose flour
    • Honey- for bonding cookies together (optional)
    • 1 1/2 baking powder

    Instructions

      1. Preheat the oven to 350 F. Line a baking tray with parchment paper or a silicone mat, and set aside.
      2. In a large mixing bowl, whisk together the egg and vanilla extract.
      3. Add and cream in melted butter.
      4. Add powdered sugar, corn starch, all purpose flour, baking powder and mix with your hands until well combined and the dough no longer sticks to your hands.
      5. Roll the dough into small 0.5oz balls, and place them onto the prepared baking tray.
      6. Bake for about 12 or until the edges just begin to slightly brown. They are a pale cookie.
      7. Allow to cool for 5 – 10 minutes before transferring them to a wire rack to cool completely.
      8. Glue each pair of cookies with a drop of honey if you like, and place them on serving plate. 
      9. Enjoy!

    Notes

    Storing and freezing:

    These cookies will stay fresh in an airtight container at room temperature for up to 2 weeks. They also freeze well for up to 3 months in an airtight freezer container. However, I personally prefer freshly bakes goodies! So I usually freeze the cookie dough instead, thaw overnight in the fridge before baking.  

    Nutrition Information:

    Yield:

    50

    Serving Size:

    1

    Amount Per Serving: Calories: 55Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 1mgCarbohydrates: 5gFiber: 0gSugar: 2gProtein: 0g

    Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

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

     

    holiday brownies, Christmas brownies

    Holiday Brownies

    These Holiday Brownies are super fudgy, Christmas tree shapes, topped with sweet green icing, M&Ms and sprinkles.  Holiday Brownies are the ultimate holiday dessert- perfect for lunch boxes too! 

    Brownies are one of my favorite desserts! Easy to make, easy to serve and kids love them. These brownies are super fudgy, soft on the inside and crispy on the outside with a rich chocolate flavor. For decorating, I used store bought green icing, but you can make your own icing if you’d like. 

    How to Make Holiday Brownies

    • Preheat oven to 350 degrees F. Line a metal 9×9 pan with parchment paper allowing some to hang over edges of pan, grease with cooking spray and set aside. 
    • In a large mixing bowl, whisk in eggs by hand, vanilla extract and salt. Whisk for about 1 minute.
    • Add sugar and whisk in until smooth, for about 30 seconds.
    • Pour melted butter. 
    • Whisk in melted chocolate until well combined. 
    • Add flour and cocoa powder and stir using a rubber spoon, just until combined. 
    • Add Chocolate chips and give it a one extra stir. 
    • Pour into prepared pan and smooth out.
    • Bake in preheated oven for 27-30 minutes. Let cool in pan for at least 30 minutes before slicing. 
    • Remove the brownies from the pan, and cut into triangles:
      • Start by cutting into three equal rows- try to do a better job than I did at making them equal. 
    •  
      • Then cut in alternating diagonals. Cut each row into 4 triangles. Set aside leftover pieces for snacking.
    • Press the popsicle sticks into the bottom of each brownie triangles.
    • Squeeze green icing over brownies, add sprinkles and a few M&Ms. 

    The Christmas tree brownies are the ultimate Christmas recipes dessert idea.

    Tips for Baking the Best Holiday Brownies

    • Do not over mix your brownie batter after adding the flour. 
    • Do not over bake them either. Mine were done at exactly 27 minutes in a 9×9-inch pan. Each oven is different. But remember, they will continue to bake slightly in the hot pan once pulled out of the oven.
    • Line your baking pan with greased parchment paper so you can easily pull them out of the pan. 
    • Let your Brownies rest for at least 30 minutes and up to 1 hour before cutting.

    If you are looking for Christmas dessert recipes, you will love making these holiday brownies.

    Looking for More Dessert Ideas, Here are Some!

    Jam-Filled Cookies

    Chewy Chocolate Chip Cookies

    Coconut Date Bars

    Date Roll Cookies 

    Yield: 12

    Holiday Brownies

    holiday brownies, Christmas brownies

    These festive Holiday Brownies are great for your next Christmas Party!

    Prep Time 10 minutes
    Cook Time 30 minutes
    Additional Time 10 minutes
    Total Time 50 minutes

    Ingredients

    • 2 eggs
    • 1 cup granulated sugar
    • 10 tablespoons unsalted butter melted- 1 stick plus 2 tablespoons
    • 1 tablespoon vanilla extract
    • 1/2 cup melted milk chocolate chips
    • 3/4 cup all-purpose flour
    • 1/4 cup unsweetened cocoa powder
    • 1/2 teaspoon salt
    • 1/2 cup milk chocolate chips
    • Christmas sprinkles
    • Green Icing 
    • Christmas M&Ms
    • popsicle sticks 

    Instructions

    1. Preheat oven to 350 degrees F. Line a metal 9×9 pan with parchment paper allowing some to hang over edges of pan, grease with cooking spray and set aside. 
    2. In a large mixing bowl, whisk in eggs by hand, vanilla extract and salt. Whisk for about 1 minute.
    3. Add sugar and whisk in until smooth, for about 30 seconds.
    4. Pour in melted butter.
    5. Whisk in melted chocolate until well combined. 
    6. Add flour and cocoa powder and stir using a rubber spoon, just until combined. 
    7. Add Chocolate chips and give it a one extra stir. 
    8. Pour into prepared pan and smooth out.
    9. Bake in the preheated oven for 27-30 minutes.
    10. Let cool in pan for at least 30 minutes before slicing. 
    11. Remove the brownies from the pan, and cut into triangles:
    12. Start by cutting into three equal rows.
    13. Then cut in alternating diagonals. Cut each row into 4 triangles. Set aside leftover pieces for snacking.
    14. Press the popsicle sticks into the bottom of each brownie triangles.
    15. Squeeze green frosting over brownies, add a few M&Ms to each brownie tree.

    If you like this Holiday Brownies recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! You can also follow and tag me on my Instagram page! 

    coconut date bars, healthy, quick, delicious and a quick dessert idea!

    Coconut Date Bars

     
    And if you’re feeling extra indulgent, I suggest you check out these Almond Chocolate Covered Dates
    I’ve always loved the combination of sweet dates and nuts together and in this recipe the pecans and plain biscuits just add an extra crunchy texture to these delicious coconut date bars! SO GOOD!

    Ingredients you’ll Need to Make Coconut Date Bars

    How to Make these Coconut Date Bars

    (Here is a step by step with pictures, check card below for exact measurements.)

    Making coconut date bars couldn’t be simpler. you’ll cook  the dates with little butter until soft, mix in pecans and biscuits, add them to a baking pan, sprinkle with coconuts and place in the fridge or freezer. That’s literally it – there’s no baking required either! You’ll only need 15 minutes of spare time to prep this recipe.

    • To begin making coconut date bars, start by lining a baking dish with parchment paper and set aside. I used an 9×9-inch dish.
    • crush your plain biscuits by hand into small pieces and set aside. 

    • Pit dates, place in a food processor and process until finely chopped. 

    • In a large skillet, melt butter and add dates. Cook for 5-7 minutes on medium heat or until soft mixing consistently. (The dates will still be coarse but much softer).

    • Remove from heat and add chopped pecans, mix well.

    • Add crushed biscuits and mix some more until all the ingredients are incorporated. Let the mixture cool enough to handle. Then mix further with hands (if needed).

    • Transfer mixture to the prepared paper-lined baking pan and pack down using the back of a measuring cup.

    • Sprinkle with shredded coconuts evenly on top and lightly press down. 

    • Chill in the fridge for at least 2 hours before cutting or in the freezer for half an hour.
    • Remove the coconut date from the pan using the edges of the parchment paper.
    • Place it on a cutting board.
    • Cut into equal size bars with a sharp knife. Store these healthy bars in an airtight container. 

    More No Bake Desserts?

    Oat and Grain Bars

    No Bake Jello Cheesecake

    No-Bake Cream Pie

    No-Bake Chocolate Biscuit Cake

    Yield: 12 bars

    Coconut Date Bars

    Do you love a coconut date dessert? Then you will love this easy no bake coconut date bars recipe!

    Craving something sweet without the guilt? These quick no bake coconut date bars is always the answer!

    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes

    Instructions

      1. Start by lining a baking dish with parchment paper and set aside. I used an 9×9-inch dish.
      2. Crush your plain biscuits by hand into small pieces and set aside. 
      3. Pit dates, place in a food processor and process until coarse. 
      4. In a large skillet, melt butter and add coarse dates. Cook for 5-7 minutes on medium heat or until soft mixing consistently. (The dates will still be coarse but much softer).
      5. Remove from heat and add chopped pecans, mix well.
      6. Add crushed biscuits and mix some more until all the ingredients are incorporated. Let the mixture cool enough to handle. Then mix further with hands (if needed).
      7. Transfer mixture to the prepared paper-lined baking dish and pack down using the back of a measuring cup.
      8. Sprinkle with shredded coconuts evenly on top and lightly press down. 
      9. Chill in the fridge for at least 2 hours before cutting or in the freezer for half an hour.
      10. Remove the coconut date from the pan using the edges of the parchment paper.
      11. Place it on a cutting board.
      12. Cut into equal size pieces with a sharp knife. Store these healthy bars in an airtight container. 
      13. Enjoy!

    If you like this no bake Coconut Date Bars recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! You can also follow and tag me with your pictures on my Instagram page! 

     

    mhalabia recipe or muhallabia recipe.

    Milk Pudding- Mahalabia

    This simple Lebanese Milk Pudding, also known as Mahalabia or Mhalabia is so easy and quick to make! With only 4 ingredients and 15 minutes of your time, you can make a sweet treat! Garnish with your favorite crushed nuts and serve it for dessert, breakfast or snack! Mahalabia is a also a great gluten-free dessert idea!

    Mahalabia, also known as Muhallebi, Muhalabia, Mhalabia, Mahalebi, Mohallabiah, or Muhallabiyeh is a popular Middle Eastern milk pudding made with milk, corn flour, sugar, and flavored with rose water. 

     

    What is Mahalabia Dessert?

    Mahalabia, also known as Muhallebi, Muhalabia, Mhalabia, Mahalebi, Mohallabiah, or Muhallabiyeh is a popular Middle Eastern milk pudding made with milk, corn flour, sugar, and flavored with rose water.

    Ingredients for this Lebanese Mahalabia Recipe:

    Milk:

    The basic ingredient, some people also use a mix of milk and half and half for a richer taste. You can also make vegan muhalabia by substituting whole milk with your choice of any plant-based milk.

    Cream of Rice:

    Works as a thickener in this recipe, and can be substituted for corn starch, I prefer cream of rice. 

    Sugar:

    What gives this recipe the extra sweetness.

    Rose water:

    This is usually added at the end for extra flavor. I use Sadaf Foods rose water.

    Nuts:

    Garnish with your favorite crushed nuts, I prefer pistachios.

    if you are looking for cream of rice recipes, you will love this simple milk pudding called mahalabia, a popular Lebanese dessert.

    How to Store and Serve this Pudding (Mhalabia):

    Store Lebanese milk pudding in small bowls or small mason jars in the fridge, cover with plastic wrap or mason jars lids and store for up to 5 days in the fridge. Before serving, you can garnish with crushed pistachios if you’d like or serve plain.

    More Lebanese Desserts?

    Knafeh

    Baklava

    Date Roll Cookies

    mahalabia recipe- gluten free

    If you like this Simple Lebanese Milk Pudding (Mahalabia) recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! You can also follow and tag me on my Instagram page!

    How to Make Mahalabia with Rice Flour or Corn Flour

     

    If you are looking for Jam recipes, you will love these jam filled cookies recipe. #sablerecipe

    Making Baklava from scratch is a snap. This Baklava recipe has the best sugar syrup recipe as well. #lebanesebaklavarecipe

    if you are looking for pumpkin recipes dessert ideas, you will love this pumpkin roll with cream cheese frosting #fall desserts #falldessetrecipes #falldessertrecipeeasy

    Yield: 5 servings

    Milk Pudding- Mahalabia

    This easy cream of rice recipe or mhalabia recipe middle east is super delicious and easy Lebanese dessert.

    Light, creamy and delicious, this pudding is a very easy Lebanese dessert!

    Cook Time 15 minutes
    Total Time 15 minutes

    Instructions

      1. In a non-stick medium size pot, over medium heat, add whole milk, cream of rice, and sugar. Whisk well until dissolved.
      2. Bring mixture to a boil, whisking continuously to avoid mixture from sticking to the bottom of the pot.
      3. Lower heat to low and cook for additional 10 minutes or until mixture thickness, whisking regularly .
      4. Remove from heat, stir in rose water.
      5. Transfer mixture to serving bowls immediately.
      6. Refrigerate for at least 2 hours before serving.
      7. Garnish with crushed pistachios before serving and enjoy!

    Nutrition Information:

    Yield:

    5

    Serving Size:

    1

    Amount Per Serving: Calories: 209Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 88mgCarbohydrates: 50gFiber: 0gSugar: 30gProtein: 7g

    Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

    No Bake Jello Cheesecake

    You’ll love this NO Bake Jello Cheesecake made with creamy filling and graham cracker crust, then topped with a layer of tangy strawberry jello. Shout out to all the no bake cheesecake fans! This simple cheesecake recipe is sure to become a family favorite. It’s so easy to make, quick and delicious – just like my No-Bake Cream Pie and No-Bake Lotus Biscoff Cheesecake. 

    If you are looking for jello recipes with cook whip, then you should try this no bake jello cheesecake.

    JELLO NO BAKE CHEESECAKE RECIPE- IT’S SO EASY!

    CRUST. Start by making the crust. I love to use these Digestive wheat biscuits to make the crust– I find mine at Walmart, but you can also use a Graham cracker as a substitute.  You mix the biscuit (or Graham cracker) crumbs with melted butter, then press it into a springform pan. Let it chill while you prepare the filling. 

    FILLING. To make the filling,  beat together cream cheese, sugar and whipped cream until it’s soft with no lumps. Make sure to use full-fat, brick-style cream cheese for this recipe.  Then spoon the mixture into the pan, smooth the top and then pop the cheesecake in the fridge to chill . It will need to chill for at least 1 hours or until firm before adding the top layer of jello.

    JELLO TOPPING. Do not follow the preparation instructions on the jello package. Instead, use half of the water that you are instructed to use on the jello recipe box, to get a firm and easy to slice top layer. 

    ASSEMBLE. After the filling is chilled and firm, slowly pour the jello mixture on top and pop back in the fridge to chill for at least 2 hours or until jello is firm. 

    No bake jello cheesecake recipes.

    No-Bake Cheesecake Recipe Variations: 

    You can easily make this jello cheesecake with other varieties of jello too. My favorites are strawberry and cherry or a mix of both. So I would mix one package of cherry jello and a package of strawberry jello together. You can also use lemon jello or your favorite jello flavor. 

    Step By Step To Make NO Bake Jello Cheesecake:

    (Scroll down to recipe card for the exact quantities and a pintable option.)

    Cheesecake Crust:

    • Lightly coat a 9- inch springform pan with nonstick spray and line it with a rounded parchment paper. Set aside.

    • Using a food processor, pulse the crackers into fine crumbs.

    • Transfer to a medium size bowl, pour melted butter and mix well. 

    • Evenly spread the crumb mixture to the prepared springform pan, then press with your hands or a flat-bottomed measuring cup.

    • Place in the freezer while you prepare the filling.

    Cheesecake Filling:

    • In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese until very smooth.
    • Add the whipped cream  and sugar and beat some more until well combined. 

    • Scrape the filling onto the cracker crust and spread into an even and smooth layer.

    • Cover tightly with plastic wrap and stick it in the freezer for 1-2 hours or until filling is firm. 

    Cheesecake Jello Topping:

    • Use half of the water that you are instructed to use on the jello recipe box. For this recipe you need two small packs of jello. So, add 1 boiling cup of water to 2 small jello packs, mix well until jello is dissolved. Add 1 cup of cold water and mix some more. 
    • Pour jello mixture into the chilled cheese cake filling.
    • Stick it in the fridge for 1-2 hours or until jello is nice and firm. 

    TO SERVE:

    1. Loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. With a spatula, lift the cheesecake off and transfer to a serving plate carefully. Or just serve on the springform plate if that is easier for you. 
    2. Serve cold and enjoy!

    HOW TO STORE JELO CHEESECAKE?

     You can store the cheesecake whole or in slices. Cover tightly loosely with plastic wrap or store in pieces in an airtight container, place in the fridge and it will keep well 5-7 days. 

    If you are looking for jello recipes, try this easy cheesecake with strawberry jello that requires no baking.

     FOR MORE DESSERT INSPIRATIONS, BE SURE TO TRY:

    Apricot Jam Tart

    Chewy Chocolate Chip Cookies

    Almond Chocolate Covered Dates

    Date Roll Cookies

    I’ve updated this recipe with new pictures, here is the original picture. 

    Cheesecake no bake

    No Bake Cheesecake with Strawberry Jello

    Yield: 12

    No Bake Jello Cheesecake

    Jello cheesecake recipes no bake.

    You will LOVE this easy No Bake Jello Cheesecake!

    Prep Time 30 minutes
    Additional Time 4 hours
    Total Time 4 hours 30 minutes

    Ingredients

    • 6 tablespoons unsalted butter, melted
    • 2 cups crushed graham crackers or Digestive crackers
    • 2 teaspoons sugar
    • 1 8-ounce cream cheese bar, softened
    • 1 8 oz cool whip
    • 2 17 g pack jello- strawberry
    • 1 cup water, boiling
    • 1 cup water, cold

    Instructions

      1. Lightly coat a 9- inch springform pan with nonstick spray and line it with a rounded parchment paper. Set aside.
      2. Using a food processor, pulse the crackers into fine crumbs.
      3. Transfer to a medium size bowl, pour melted butter and mix well. 
      4. Evenly spread the crumb mixture to the prepared spring form pan, then press with your hands or a flat-bottomed measuring cup.
      5. Place in the freezer while you prepare the filling.
      6. In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese until very smooth.
      7. Add the whipped cream  and sugar and beat some more until well combined. 
      8. Scrape the filling onto the cracker crust and spread into an even and smooth layer.
      9. Cover tightly with plastic wrap and stick it in the freezer for 1-2 hours or until filling is firm. 
      10. In a small sauce pan, add 1 boiling cup of water to 2 small jello packs, mix well until jello is dissolved. Add 1 cup of cold water and mix some more. 
      11. Pour jello mixture into the chilled cheese cake filling.
      12. Stick it in the fridge for 1-2 hours or until jello is nice and firm. 
      13. Loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. With a spatula, lift the cheesecake off and transfer to a serving plate carefully. Or just serve it on the springform plate if that is easier for you. 
      14. Serve cold and enjoy!

    Recommended Products

    The recommended products below are affiliate links to products I use and love!

    Nutrition Information:

    Yield:

    12

    Serving Size:

    1

    Amount Per Serving: Calories: 253Total Fat: 19gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 34mgSodium: 139mgCarbohydrates: 19gFiber: 1gSugar: 11gProtein: 3g

    Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

    If you like this No Bake Jello Cheesecake recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! You can also follow and tag me on my Instagram page ?
     
    Banana cake

    Banana Cake with Brown Sugar Glaze

    This easy Banana Cake with Brown Sugar Glaze is a super moist banana cake, drizzled with a delicious brown sugar icing and  topped with pecans. 

    Banana cake with brown sugar glaze

    Banana Bundt Cake

    This banana bundt cake recipe, made with overripe bananas and sour cream is so moist and delicious that I guarantee you’ll never go looking for another banana cake recipe after trying it!

    I have been wanting to make this banana cake recipe for the longest time, but my kids keep finding their way to the bananas before they get a chance to ripen. Last week, I lucked out with a few overripe bananas so I got to work on this recipe! The BEST banana cake ever!

    banana cake with brown sugar glaze. #brownsugaricing

    Brown Sugar Glaze

    This brown sugar glaze is SOOO GOOD and just pushes this recipe over the top. It is made with butter, brown sugar, confectioners sugar, milk and vanilla. So basically everything good in life! If I could dip the entire cake in this glaze, I would.

    I mean, just look at this!

    Storing Banana Cake with Brown Sugar Glaze

    This banana cake can be stored at room temperature for 1 night in an air tight container. If you have any leftovers after that, store it in an airtight container in the fridge and it’ll keep nicely for 5 days. Let it come back to room temperature before serving leftovers or heat it in the microwave for a few seconds, if you prefer it warm.

    This cake can also be frozen in freezer bags, but without the glaze. It’ll keep nicely for about 3 months. 

    If you like this bundt cake recipe, try some of these dessert recipes:

    Pumpkin Cake Roll

    Apple Caramel Cake

    Carrot Cake

    Orange Bundt Cake

    Yield: 14

    Banana Cake with Brown Sugar Glaze

    if you are looking for the best banana cake recipe, you will love this easy banana cake with brown sugar glaze.
    Prep Time 30 minutes
    Cook Time 55 minutes
    Total Time 1 hour 25 minutes

    Ingredients

    For the Banana Cake

    • 3 cups all purpose flour
    • 3 eggs
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt 
    • 1 cup sour cream- or plain yogurt
    • 3 large ripe bananas 
    • 1 1/2 cups granulated sugar
    • 1 cup unsalted butter- at room temperature  

    Brown Sugar Glaze

    • 1/4 cup unsalted butter- cut into 3 cubes 
    • 1/2 cup brown sugar
    • 1/4 teaspoon vanilla extract
    • 1/2 cup confectioners sugar 
    • 2 tablespoons milk
    • 1/4 cup chopped toasted pecans- for garnishing 

    Instructions

    For the Banana Cake:

    1. Preheat oven to 350°F and generously grease a 12-cup bundt pan with baking spray.
    2. In a large bowl, whisk together flour, baking powder, baking soda and salt and set aside.
    3. In a medium size bowl, mash the bananas with a fork and set aside.
    4. With a hand mixer or stand mixer fitted with a paddle attachment, beat the eggs until bubbly. Add sugar and beat for another minute.
    5. Add softened butter and sour cream and beat until smooth and creamy.
    6. Mix in mashed bananas until combined. Scrape the sides with a rubber spoon if needed.
    7. Add half of the dry ingredients and then the remaining dry ingredients, mixing between each addition.
    8. Pour the batter to the prepared bundt pan.
    9. Bake for 55-60 minutes, until a toothpick inserted into the center comes out clean.
    10. Place the pan on a wire rack until it is cool enough to handle, then carefully unmold the cake into your serving plate.


    For the Brown Sugar Glaze:

    1. In a small saucepan combine butter, brown sugar and milk. Bring to a boil, whisking frequently.
    2. Cook until the sugar is dissolved, a minute or two.
    3. Remove from heat and let cool for 5 minutes.
    4. Mix in vanilla extract. Add confectioners sugar a little bit at a time, whisking vigorously, until well combined and smooth.
    5. Drizzle the glaze over the cake right away, as it tends to thicken as it sits.
    6. Sprinkle with crushed pecans immediately, this will help them stick better.

    If you make this Banana Cake with Brown Sugar Glaze recipe or any other recipe on the SALT AND SWEET KITCHEN, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and my Facebook group

    These homemade Pumpkin pancakes are quick to whip up, light and fluffy and have a lovely fall flavor. They are perfect for a weekend brunch! 

    Pumpkin Pancakes

    These homemade Pumpkin pancakes are quick to whip up, light and fluffy and have a lovely  fall flavor. They are perfect for a weekend brunch! 

    These homemade Pumpkin pancakes are quick to whip up, light and fluffy and have a lovely  fall flavor.  #pumpkinpureerecipess

    Last week I made pumpkin cake roll and had some leftover pumpkin purée, so I decided to make these yummy pancakes today. This recipe is especially helpful if you have leftover pumpkin purée from a fall baking project, that does not call for a whole pumpkin purée can. I love my pumpkin pancakes topped with some crushed pecans and a drizzle of maple syrup, but you can get creative or use your favorite topping. 

    These homemade Pumpkin pancakes are quick to whip up, light and fluffy and have a lovely  fall flavor.  #pumpkinpureerecipess

    Ingredients to Make These Fluffy Pumpkin Pancakes

    (Scroll down for quantities)

    • All-purpose flour
    • Brown sugar
    • Pumpkin puree
    • Milk
    • Egg
    • Nutmeg 
    • cinnamon 

    How to Make Pumpkin Pancakes

    • First, combine the flour, baking powder, brown sugar, and cinnamon, nutmeg in a medium bowl. Whisk until well combined and set aside.
    • In another medium bowl, whisk together the egg and vanilla extract.
    • Then whisk in pumpkin purée, and milk. 
    • Add the flour mixture to the liquid mixture.
    • Fold in until just smooth. 
    • Heat a nonstick skillet over medium heat.
    • Scoop about 3 tablespoons of the batter and drop in the middle of the skillet. 
    • Flatten it a little with the spoon to form a circle shaped pancake.
    • Cook until you see bubbles on top, about 1 minute. 
    • Flip and cook until the bottom is golden, about 30 seconds.
    • Repeat for the rest of the batter. 

    Tips To Make The Best Pumpkin Pancakes

    • Always mix the dry ingredients separately in a bowl. 
    • Mix the liquid ingredients in another separate bowl. 
    • Combine the flour mixture to the liquid mixture, fold in until incorporated, but do not over mix the batter. 
    • Use a rubber spoon to combine the batter instead of a whisk. 
    • The batter should be a little thick so that you have to manually spread it in the pan to form a circle shape. 

    You May also like:

    Pumpkin Cake Roll

    Mini Pancake Cereal

    Yield: 12 pancakes

    Pumpkin Pancakes

    These homemade Pumpkin pancakes are quick to whip up, light and fluffy and have a lovely  fall flavor. #pumpkinpureerecipess

    The best pumpkin pancakes recipe to make from scratch. These are fluffy and so easy to make!

    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes

    Ingredients

    Instructions

      1. In a medium bowl, combine the flour, baking powder, brown sugar, cinnamon, and nutmeg. Whisk until well combined and set aside.
      2. In another medium bowl, whisk together the egg and vanilla extract.
      3. Then whisk in pumpkin purée.
      4. Add milk and whisk some more.
      5. Add the flour mixture to the liquid mixture.
      6. Fold in with a rubber spoon until just smooth. Add 1 to 2 more tablespoons of milk, if the batter looked too thick, but do not over-mix.
      7. Heat a nonstick skillet over medium heat.
      8. Scoop about 3 tablespoons of the batter and drop in the middle of the skillet. Flatten it a little with the spoon to form a circle shaped pancake.
      9. Cook until you see bubbles on top, about 1 minute. 
      10. Flip and cook until the bottom is golden, about 30 seconds.
      11. Repeat for the rest of the batter. 
      12. Serve with your favorite topping and enjoy!


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