spider cookie

Spider Chocolate Chip Cookies

The perfect cookie for Halloween! These Spider Chocolate Chip Cookies make for a fun activity to enjoy with kids and are perfect for your upcoming party!

spider cookie

Spider Chocolate Chip Cookies

Halloween is all about the candy, but I’m team Halloween cookies too. Add a spooky touch to these ultra thin, chewy chocolate chip cookies topped with chocolate spiders!

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.

Egg- 2 eggs at room temperature.

Vanilla extract

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 semi-sweet chocolate chip.

Halloween chocolate chips

Tips for Making the Best Spider 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. 

Do not ever grease your cookie sheets:

Over greasing will make the cookies spread and change texture.

Chocolate Chips:

This recipe calls for 3/4 cups of chocolate chip folded into the dough, but you will need to sprinkle extra chips on top after scooping out the dough and before baking, these extra chocolate chips will be the spiders’ body.

chocolate chip cookies on baking sheet

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 5-10 minutes after removing them from the oven.  The additional rest time will allow the under done middle of the cookie to set up. 

cookies topped with spiders

How to Store Spider Chocolate Chip Cookies:

Store leftover cookies in an airtight container for 3 days room temperature. Place in the microwave for a few seconds before serving, if you’d like.

More Cookies Inspired Recipes:

Thin Brown Butter Chocolate Chip Cookies Chocolate

Dipped Heart Cookies

Melting Moments Cookies

Date Roll Cookies

If you’ve tried this Halloween Cookies Chocolate Chip Cookies 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. Snap a picture and tag me #thesaltandsweetkitchen on my Instagram page! 🙂

Yield: 30 cookies

Spider Chocolate Chip Cookies

spider cookie
The perfect cookie for Halloween! These Spider Chocolate Chip Cookies make for a fun activity to enjoy with kids and are perfect for your upcoming party!
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- plus extra for the spider's body
  • candy eyes

Instructions

    1. In a medium size bowl, mix in flour, baking soda, baking powder and salt. Set aside
    2. In another medium size mixing bowl, add melted butter, brown sugar, and white sugar to a mixing bowl. Whisk to combine.
    3. whisk in eggs and vanilla until combined.
    4. Pour in the flour, baking soda, baking powder and salt mixture. Fold with a rubber spatula, just until combined.
    5. Stir in chocolate chips.
    6. Scoop or roll your cookie dough into 2 tablespoon balls and place on baking sheet. Space the cookie balls out so they have enough room to flatten while baking.
    7. Bake for 9 minutes, until the edges look cooked but the middles are still slightly under cooked.
    8. Remove from the oven and let the cookies rest for at least 5-10 minutes.
    9. Once the cookies have cooled, melt about 3 tablespoons of chocolate chips in a microwave safe bowl (check the notes section), then transfer the melted chocolate to a piping bag or a sealable plastic bag. Snip off the tip then pipe spider “legs” coming out of the chocolate chips on the tops of the cookies. Attach the candy eyes above the chocolate chips.
    10. Let the chocolate set then serve and enjoy!

Notes

To melt the chocolate chips for the spider's body:

Add chocolate chips in a microwave safe bowl and melt at 15 second increments, stirring in between, until smooth.

Nutrition Information:

Yield:

30

Serving Size:

1

Amount Per Serving: Calories: 161Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 102mgCarbohydrates: 22gFiber: 0gSugar: 15gProtein: 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.

biscoff rice krispie treats

Biscoff Krispie Treats

These Biscoff Krsipie Treats take basic rice krispie treats to another level with chunks of Biscoff cookies and cookie butter mixed into the marshmallow rice krispie base, with a layer of melted white chocolate on top!

biscoff rice krispie treats

Biscoff Krispie Treats

If you love easy recipes & cookie butter – then these Biscoff Krispie Treats are just the thing for you. It’s an easy, no-bake recipe that you can whip up in no time. The best rice krispie treats recipe with a few extra ingredients to make them gooey, chewy, crunchy and irresistible.

What is Lotus Biscoff Spread?

If you’ve never tried Biscoff spread, you are in for a TREAT! Biscoff cookie butter is a creamy, vegan, nut-free spread, made with Biscoff cookies that has the consistency of peanut butter. It tastes like gingerbread cookies pulverized into a thick and rich spread. Biscoff spread is available is most grocery stores- usually in the peanut butter aisle. I love anything with lotus biscoff, here are more recipes on the blog: No-Bake Biscoff Bars, and Lotus Biscoff Cheesecake. YUM!

biscoff krispie treats spread on a white background

RICE KRISPIES INGREDIENTS

Cookie butter rice krispie treats include:

  • Butter: Salted, or use unsalted butter, but add a pinch of salt to the mixture.
  • Marshmallows: I prefer to use mini marshmallows in my recipe because I find they melt quick and more evenly. Also make sure to reserve a cup to throw in at the end! If you only have regular sized marshmallows, 1(10 oz bag) of mini marshmallows is equal to 40 regular marshmallows.
  • Biscoff cookie butter
  • Biscoff cookies: crushed
  • Puffed rice cereal
  • White chocolate melts: or white chocolate chip

How to make Biscoff Krispie Treats

  • Line an 8×8 inch baking tin with aluminum foil or parchment paper, let the paper hang over the pan a little and spray with baking spray.
  • Gently melt the butter, marshmallows (reserve 1 cup to stir in at the end), and biscoff spread in a saucepan on a low-medium heat.
  • Remove from heat and stir in the puffed cereal, crushed biscoff cookies and the reserved cup of marshmallow.
treats with cookie butter
  • Press down in to the baking tin (use the back of a measuring cup for this as it’s really sticky!). You can also lightly wet your hands with water or baking spray to press down.
  • 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.
  • Arrange a few lotus biscoff biscuits on top.
cookie butter treats topped with white chocolate
  • Refrigerate for another 15 minutes to help the glaze set a bit.  
  • Slice into bars and devour!

Tips On Biscoff Krispie Treat Success

  •  You are going for gooey, chewy and light krispie treats, so its all about the proportion. I use the ratio of 60% rice krispie cereal to 40% percent marshmallow ratio for that soft pull apart texture, that still holds its shape.
  • Don’t overcook the marshmallows. Once they are just melted remove them from the heat immediately. If you continue to cook the marshmallows they will get hard. 
  • Reserve about 1 cup of marshmallows and mix them in after mixture has melted and you’ve removed it from heat. This step in optional, but adding that cup after will help create little pockets of marshmallow awesomeness to the biscoff bars.
  • Press the mixture in a pan as tightly as you can or the treats might not stick together properly. This will prevent the bars from drying out and also ensure the center stays soft.
cookie butter rice krispie treats

CAN I MAKE THIS RECIPE VEGAN?

Luckily Lotus Biscoff cookies and cookie butter are naturally vegan so this is a great recipe to utilize if you follow a vegan diet. And although I haven’t tested it, here are the swaps I would make:

  • Plant-based marshmallows
  • Plant-based milk
  • plant-based butter
  • Plant-based chocolate chips or melts

HOW LONG WILL THESE COOKIE BUTTER MARSHMALLOW TREATS KEEP?

Store in an air tight container at room temperature, they will keep well for up to 4 days. I do not recommend placing the krispie treats in the refrigerator. They will get very hard.

MORE NO BAKE DESSERT RECIPES YOU’LL LOVE

If you make these cookie butter rice krispie treats or any other recipe on the Salt and Sweet Kitchen, then don’t forget to tag me @thesaltandsweetkitchen on Instagram and leave comment. To pin this recipe and save it for later, you can use the button on the recipe card below or on any of the photos above. Happy baking!

Yield: 16 bars

Biscoff Krispie Treats

biscoff rice krispie treats

Easy biscoff krispie bars made with cookie butter, speculoos cookies, and white chocolate glaze.

Ingredients

  • 3 tbsp unsalted butter
  • 1/2 cup biscoff spread
  • 1 (10oz) bag mini marshmallows
  • 1 1/2 tbsp milk
  • 3 cups puffed rice cereal
  • 1 cup lotus biscoff cookies- crushed 

1 cup white chocolate topping

  • 1 cup white melting chocolate or chocolate chip
  • 1 tsp coconut oil- optional

Instructions

  1. Line an 8×8 inch baking tin with aluminum foil or parchment paper, let the paper hang over the pan a little and spray with baking spray. Gently melt the butter, marshmallows (reserve 1 cup marshmallows unmelted to stir in at the end), and biscoff spread in a saucepan on a low-medium heat.
  2. Remove from heat and stir in the puffed cereal, crushed biscoff cookies and the reserved cup of marshmallows.
    Press down in to the baking tin (use the back of a measuring cup for this as it’s really sticky!). You can also lightly wet your hands with water or baking spray to press down.
  3. 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.
  4. Arrange a few lotus biscoff biscuits on top.
  5. Refrigerate for another 15 minutes to help the glaze set a bit.
  6. Slice into bars and devour!
banoffee pie on a white plate with digestive biscuits

Banoffee Pie

Banoffee Pie is an English dessert that is super easy to make, with a graham crackers crust, fresh banana slices, toffee, whipped cream, and chocolate shavings topping. Banoffee Pie is a hit with everyone who tries it!

Banoffee pie on a white plate

You won’t be able to stop eating this light and delicious no bake caramel pie! Banoffee pie is at the top of my favorite no bake desserts list right alongside my No-Bake Cream Pie, Lotus Biscoff Cheesecake and No-Bake Jello Cheesecake.

English banoffee pie recipe

What you Need to Make Banoffee Pie:

(Scroll down to recipe card for exact measurements)

  • Graham crackers: or Digestive crackers.
  • Butter: unsalted-melted
  • Whipped cream: I use premade whipped cream to save time.
  • Dulce de Leche: Similar to toffee, dulce de leche is a thick, creamy, perfectly sweet confection made by slowly heating condensed milk for several hours, until it’s the color and consistency of caramel sauce; also known as caramelized milk. I buy my Dulce de Leche pre made, I find it at Target and Walmart.
  • Bananas: That are ready but not super ripe.

How to Make Banoffee Pie:

  • Line a 9 inch springform dish with parchment paper and lightly grease with baking spray.
  • Crush the digestive biscuits to fine crumbs using a food processor, then mix well with melted butter.
  • 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 for up to 30 minutes or until the crust hardens.
  • Top with the toffee filling.
  • Add a layer of banana slices.
  • Cover with whipped cream.
  • Sprinkle with your favorite shaved chocolate.
  • Chill in the fridge 1-2 hours or until filling is firm before serving.

Tips and Variations for Making Banoffee Pie:

  • While this is a no-bake pie, I have found that pre-baking the crust for about 10 minutes at 350°F will help the pie hold a better shape when cutting to serve. You can totally skip this extra step, but if you deicide to pre-bake the curst, let it cool completely before adding filling.
  • This English pie is originally made with Digestive biscuit for the crust. It’s a bit hard to find in the US. I find mine sometimes at Walmart or Target. If you can’t find it, opt for graham crackers.
  • Use pre made whipped cream, like cool whip. You can also make your own, you’ll need about 1 cup.
Banoffee Pie recipe- British pie

Want more no bake recipes to satisfy your sweet tooth?

No Bake Chocolate Biscuit Cake

No-Bake Biscoff Bars

Coconut Date Bars

Oat and Grain Bars

If you’ve tried this English Banoffee Pie or any other recipe on the The Salt and Sweet Kitchen, then don’t forget to rate the recipe and let me know it turned out in the comments below!

Toffee Pie- Caramel Pie

Yield: 8

Banoffee Pie

banoffee pie on a white plate with digestive biscuits
Prep Time 15 minutes
Total Time 15 minutes

Ingredients

Instructions

    1. Line a 9 inch springform dish with parchment paper and lightly grease with baking spray.
    2. Crush the digestive biscuits to fine crumbs using a food processor, then mix well with melted butter.
    3. 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 for up to 30 minutes or until the crust hardens.
    4. Top with the toffee/dulce de leche filling.
    5. Add a layer of banana slices.
    6. Cover with whipped cream.
    7. Sprinkle with your favorite shaved chocolate.
    8. Chill in the fridge 1-2 hours or until filling is firm before serving.

TO SERVE:

Loosen the chilled pie from the rim of the springform pan, then remove the rim. With a spatula, lift the pie off and carefully transfer to a serving plate, or just serve on the springform plate if that is easier for you. 

Serve cold and enjoy!

Notes

You can store this pie whole or in slices. Cover tightly with plastic wrap or store in pieces in an airtight container, place in the fridge and it will keep well 3 days. 

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.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 222Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 119mgCarbohydrates: 42gFiber: 1gSugar: 26gProtein: 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.

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.
  • whisk in the egg 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 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 one bowl!  Sfouf cake has a subtle earthy flavor and tastes as good as it looks.

    sfouf cake

    This delicious Lebanese sfuf or Sfouf recipe is so easy to make, colorful, and absolutely delicious, too. It is a no mixer required recipe that uses a handful of accessible ingredients and gives you the perfect tea cake.

    If you’ve found yourself with a bunch of turmeric and wondering what to do with it, why not make a cake?

    sfuf

    Turmeric Cake- Sfouf

    People have given sfouf many pronunciations; Lebanese cake, turmeric cake, sfuf, 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. 

    yellow cake

    SFOUF INGREDINESTS:

    You can find the full printable recipe including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this turmeric cake perfect every time.

    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. Half a cup. 
    5. Sugar.
    6. Vegetable oil.
    7. Baking powder.
    8. Milk. Plant based milk, or water works if your following a vegan diet. I start with one cup, and add a little more if needed. 

    How to Make Sfouf – Lebanese Turmeric Cake Recipe:

    (Full recipe with quantities in recipe card below)

    • Whisk dry ingredients together. 
    • Add in wet ingredients and whisk some until well combined. 

    how to make semolina cake

    • Pour into a baking pan and top with nuts. 

    sfuf topped with pine nuts

    • Bake.
    • Let cool completely.
    • Cut into squares and serve! 

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

    • Sfouf Calories: 130 calories per bar!

    More Lebanese Desserts: 

    Knafeh

    Baklava

    Milk Pudding- Mahalabia

    Coconut Date Bars

    Date Roll Cookies

    Namoura- Lebanese Semolina Cake

    If you like this easy Lebanese turmeric cake- Sfouf 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 #thesaltandsweetkitchen on my Instagram page! 

    How to Make Lebanese Sfuf

    Yield: 16 servings

    Sfouf- Lebanese Cake

    sfouf cake

    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

    • 1 ½ cup fine semolina
    • ½ cup all-purpose flour
    • 1 cup sugar
    • 1 tablespoon ground turmeric
    • 1 ½ teaspoons baking powder
    • ½ cup canola oil or other neutral oil
    • 1 cup of milk or water
    • Baking spray to grease the pan
    • Handful of pine nuts or almonds- for garnishing 

    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: 131Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 48mgCarbohydrates: 28gFiber: 1gSugar: 13gProtein: 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.

    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. 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!

    melting moments cookies/ melting moments biscuits

    Melting Moments Cookies

    These melting moment 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. 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.

    Lebanese butter cookies/ melting moments cookies

    Ingredients To Make Melting Moments:

    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. 

    dough

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

    cookie doug

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

    shaping the melting moments

    • 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!

    melting moments cookies/ corn starch cookies

    TOOLS USED FOR THIS RECIPE

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

    More Cookies Recipes you’ll like? 

    Chewy Chocolate Chip Cookies

    Date Roll Cookies

    Jam-Filled Cookies 

    Spider Chocolate Chip Cookies

    Thin Brown Butter Chocolate Chip Cookies

    Chocolate Dipped Heart Cookies

    If you make these corn starch cookies recipe or any other recipe on the THE SALT AND SWEET KITCHEN, then be sure to snap a picture and share it on Instagram with #thesaltandsweetkitchen so we can all see!

    Cornstarch Cookies- Melting Moments 

    Yield: 50 cookies

    Melting Moments Cookies

    corn starch cookies
    Melting Moments Cookies- Exactly as the name implies. Delicious fluffy butter cookies that melt in your mouth.
    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
    • 1 1/2 teaspoons baking powder
    • 1 egg
    • Honey- for bonding cookies together (optional)

    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.  

    Recommended Products

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

    Nutrition Information:

    Yield:

    50

    Serving Size:

    1

    Amount Per Serving: Calories: 59Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgSodium: 19mgCarbohydrates: 6gFiber: 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.

    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! 

     

    rose water pudding

    Mahalabia- Lebanese Milk Pudding

    This simple Lebanese Milk Pudding, aka Mahalabia 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 great Lebanese gluten-free dessert idea!

    rose water pudding

     

    What is Mahalabia Pudding?

    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.

    Mahalabia pudding

    Ingredients for this Lebanese Mahalabia Recipe:

    (Scroll all the way down to recipe card, for exact measurements)

    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.

    Corn Starch or Rice Flour in Mhalabia:

    This dessert can be made two ways; you can either make it using corn starch or rice flour, based on your preference.  The difference is in the texture: Corn starch will yield a smooth consistency, while rice flour will have a coarser texture. I personally prefer it with rice flour. However, authentic Middle eastern Mahalabia is made with corn starch. 

    How to Make Mahalabia:

    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!

    mahalabia recipe

    How to Serve Mahalabia:

    • Swirl in your favorite chopped nuts, I used pistachios. 
    • Top with berries, granola and honey for an indulgent weekend breakfast. 
    • Grated Chocolate!

    How to Store this Middle Eastern Milk Pudding :

    Store Lebanese mahalabia 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. Add toppings, if using before serving. 

    Mhalabia topped with edible roses and crushed pistachios.

    More Lebanese Desserts?

    Knafeh

    Baklava

    Date Roll Cookies

    Namoura- Lebanese Semolina Cake

    Sfouf- Lebanese Cake

    Melting Moments Cookies

    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 #thesaltandsweetkitchen on my Instagram page!

    How to Make Mahalabia Recipe:

    Yield: 5 servings

    Milk Pudding- Mahalabia

    rose water pudding

    Light, creamy and delicious, this Mahalabia 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.


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