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
Unsalted butter
White sugar
Brown sugar
Vanilla extract
Eggs
All purpose flour
Baking soda
Baking powder
Salt
Chocolate chips or chocolate chunks
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 2.5 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.
How to Make Thin Brown Butter Chocolate Chip Cookies:
Thin Brown Butter Chocolate Chip Cookies
Yield: 30 Cookies
Prep Time: 30 minutes
Cook Time: 18 minutes
Additional Time: 1 minute
Total Time: 49 minutes
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.
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.
Preheat the oven to 350 degrees and grease a baking sheet with baking spray.
In a large bowl, whisk flour, baking powder, baking soda and salt very well.
With a hand mixer or a stand mixer fitted with a paddle attachment, beat the eggs and vanilla extract until bubbly.
Add white and brown sugar and beat for another two minutes, until creamy.
Add cooled browned butter and beat for another two minutes.
Fold in flour, baking powder, baking soda and salt mixture with a rubber spoon just until combined.
Mix in the chocolate chips or chunks (or both).
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 15 minutes.
. Repeat the same process for the rest of the dough.
Sprinkle lightly with coarse flake sea salt if you'd like and enjoy!
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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 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.
Chocolate Dipped Heart Cookies are made with a simple cut out sugar cookie, dipped in chocolate and sprinkled with Valentine’s mix sprinkles. These 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!
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.
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.
How to Make Chocolate Dipped Heart 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.
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.
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).
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.
In a small bowl mix flour and baking powder well and set aside.
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 mixture 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.
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.
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).
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.
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!
Melting Moments Cookies- Exactly as the name implies. Delicious fluffy butter cookies that melt in your mouth.
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.
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!
TOOLS USED FOR THIS RECIPE
Here are a few useful tools I used to make these corn starch cookies:
Preheat the oven to 350 F. Line a baking tray with parchment paper or a silicone mat, and set aside.
In a large mixing bowl, whisk together the egg and vanilla extract.
Add and cream in melted butter.
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.
Roll the dough into small 0.5oz balls, and place them onto the prepared baking tray.
Bake for about 12 or until the edges just begin to slightly brown. They are a pale cookie.
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!
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.
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!
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.
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 an 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.
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 in 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 the 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.
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 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!
These Coconut Date Bars are the perfect on the go snack or a quick delicious breakfast. They are bound together by a thick homemade date paste, chopped pecans, and chunks of plain biscuits, topped with coconut flakes. Made with no refined sugar, these healthy no-bake bars are perfect for kids and adults!
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!
(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.
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 coarse.
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).
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 dish 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 pieces with a sharp knife. Store these healthy bars in an airtight container.
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!
This simple Rice Pudding, called Mhalabia in Arabic is so easy and quick to make! With only 3 ingredients, you can make the best treat! Garnish with your favorite crushed nuts and serve it for dessert, breakfast or snack!
Ingredients for this Mhalabia Rice Pudding:
This Rice Pudding Mhalabia also known as Mahalabia, Muhallabia, Muhalabi, and Muhallabiyeh is a popular Lebanese dessert. It is made with these simple ingredients: milk, cream of rice, sugar and rose water for flavoring which is completely optional.
Milk: is a basic ingredient, some people also use a mix of milk and half and half for a richer taste. You can make vegan mhalabia by substituting whole milk with any plant based milk.
Cream of rice: works as a thickener in this recipe, perfect for those looking for gluten free dessert ideas.
Sugar: is what gives this recipe the extra sweetness.
Rose water: this is usually added at the end for extra flavor. Skip it if not available.
Nuts: garnish with your favorite crushed nuts, I prefer pistachios.
How to Store and Serve this Rice Pudding (Mhalabia):
Store rice 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.
In a non-stick medium size pot, over medium heat, add whole milk, cream of rice, and sugar. Whisk well until dissolved.
Bring mixture to a boil, whisking continuously to avoid mixture from sticking to the bottom of the pot.
Lower heat to low and cook for additional 10 minutes or until mixture thickness, whisking regularly .
Remove from heat, stir in rose water.
Transfer mixture to serving bowls immediately.
Refrigerate for at least 2 hours before serving.
Garnish with crushed pistachios before serving and enjoy!
If you like this Simple Lebanese Rice Pudding (Mhalabia) 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!
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 fans! This simple cheesecake recipe is sure to become a family favorite. It’s so easy to make, quick and delicious – just like our No-Bake Cream Pie and Lotus Biscoff Cheesecake.
NO BAKE JELLO CHEESECAKE
CRUST. Start by making the crust. I love to use these Digestive wheat biscuits – I find mine at Walmart, but you can also use Graham crackers 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 in 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.
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:
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.
Serve cold and enjoy!
No Bake Jello Cheesecake
Yield: 12
Prep Time: 30 minutes
Additional Time: 4 hours
Total Time: 4 hours30 minutes
You will LOVE this easy No Bake Jello Cheesecake!
Ingredients
6 tablespoons unsalted butter, melted
2 cups crushed graham crackers or Digestive crackers
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 spring form pan, then press with your hands or a flat-bottomed measuring cup.
Place in the freezer while you prepare the 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.
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.
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.
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.
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
This easy Banana Cakewith Brown Sugar Glaze is a super moist banana cake, drizzled with a delicious brown sugar icing and topped with pecans.
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!
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:
Preheat oven to 350°F and generously grease a 12-cup bundt pan with baking spray.
In a large bowl, whisk together flour, baking powder, baking soda and salt and set aside.
In a medium size bowl, mash the bananas with a fork and set aside.
With a hand mixer or stand mixer fitted with a paddle attachment, beat the eggs until bubbly. Add sugar and beat for another minute.
Add softened butter and sour cream and beat until smooth and creamy.
Mix in mashed bananas until combined. Scrape the sides with a rubber spoon if needed.
Add half of the dry ingredients and then the remaining dry ingredients, mixing between each addition.
Pour the batter to the prepared bundt pan.
Bake for 55-60 minutes, until a toothpick inserted into the center comes out clean.
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:
In a small saucepan combine butter, brown sugar and milk. Bring to a boil, whisking frequently.
Cook until the sugar is dissolved, a minute or two.
Remove from heat and let cool for 5 minutes.
Mix in vanilla extract. Add confectioners sugar a little bit at a time, whisking vigorously, until well combined and smooth.
Drizzle the glaze over the cake right away, as it tends to thicken as it sits.
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!
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.
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.
This Pumpkin Cake Roll is a classic fall dessert. Spiced pumpkin cake is rolled up with the best cream cheese frosting inside. It’s beautiful, delicious, and easy to make.
Happy fall, everyone! In honor of officially starting a new season, I wanted to share my favorite fall dessert recipe!
Yep, I’m talkin’ about this totally irresistible, pumpkin cake roll!
Seasoning spices: ground cinnamon and ground nutmeg.
Eggs and pumpkin puree: I used store-bought canned pumpkin puree, because it saves so much time and tastes great. But if you happen to have unused pumpkins lying around, feel free to make your own pumpkin puree 🙂
Cream cheese frosting ingredients: powdered sugar, butter and vanilla. Pure indulgence! 😉 I used the same cream cheese frosting recipe, I used in my carrot cake.
You will also need:
10 x 15 jelly roll pan: you have to use a 10 x 15 inch pan so the pumpkin cake comes out thin and easy to roll.
Beat eggs, sugar, & vanilla together: beat these wet ingredients together until fluffy, which is about 2 minutes.
Beat in pumpkin puree: until incorporated.
Wisk dry ingredients: one of the most important steps in this recipe is to wisk the dry ingredients together.
Add wet ingredients: pour the egg, sugar and pumpkin puree mixture over the sifted dry ingredients. Fold using a rubber spatula.
Bake: spread the batter evenly into the prepared baking pan lined with parchment paper, give it a quick shake to make sure the batter is leveled and smooth in the pan. Bake for only around 10-12 minutes only.
Invert the warm cake: immediately invert the warm cake onto parchment paper or a clean thin kitchen towel dusted with powdered sugar.
Roll and cool: gently start the rolling process with the parchment/towel, from the narrow end to the narrow end and let cool completely in the rolled up shape on a wire wrack. This step will help the roll hold a shape before assembling with cream cheese frosting.
Carefully unroll the cake: it might crack a little, that’s ok, you can always hide the cracks with extra sprinkles of powdered sugar on top later.
Assemble: spread cream cheese frosting then roll back up.
Refrigerate: for about an hour.
Sprinkle with powdered sugar: before serving, if you like.
Pumpkin Cake Roll
Yield: 8-10 servings
Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 26 minutes
Ingredients
For pumpkin roll
3/4 cup all-purpose flour
3 eggs
1/2 tspbaking soda
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground nut meg
1 cup granulated sugar
2/3 cup pumpkin puree
1 tsp vanilla extract
For cream cheese frosting
1 cup powdered sugar
4 tbsp unsalted butter- at room temperature
8 oz cream cheese package- at room temperature
1 tsp vanilla extract
Instructions
Pre heat oven to 375 F° (190 °C).
Spray a 10 x 15 baking pan with nonstick spray so the parchment paper sticks. Then line it with parchment paper, generously spray the parchment paper too.
Sprinkle a thin cotton kitchen towel or another parchment paper ( cut into a 10 x 15 in or larger in size) with powdered sugar.
Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg and vanilla extract very well until bubbly, which is about 2 minutes.
Add granulated sugar and continue beating until fluffy and creamy, which is about 2 minutes.
Add pumpkin puree and beat some more until incorporated.
Whisk the flour, baking powder, baking soda, spices and salt together into a large bowl.
Pour the egg, sugar and pumpkin puree mixture over the whisked dry ingredients. Fold using a rubber spatula.
Spread the batter evenly into the prepared baking pan lined with parchment paper, give it a quick shake to make sure the batter is leveled and smooth in the pan. Bake for around 10-12 minutes only.
Immediately invert the warm cake onto parchment paper or a clean thin kitchen towel dusted with powdered sugar. Use around 1/4 cup of powder sugar for dusting.
Gently start the rolling process with the parchment/towel, from the short end to the short end and let cool completely in the rolled up shape on a wire wrack. This step will help the roll hold a shape before assembling with cream cheese frosting.
Make cream cheese frosting: beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth and fluffy.
Carefully unroll the cake.
Spread cream cheese frosting evenly and then roll back up.
Refrigerate for about an hour.
Sprinkle with powdered sugar before serving, if you like and ENJOY!
Notes
For pumpkin puree: Use a 1/3 of a cup and fill it twice if you don't own a 2/3 of measuring cup.
If you make this Pumpkin Cake Roll 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 Facebook group!
Indulge yourself with this Apple Caramel Cake recipe. It is a delicious, moist and rich cinnamon spiced cake, dappled with fresh chunks of apples and drizzled with sweet caramel glaze!
Apples and caramel, my perfect combo ever. YUM!
The Caramel Glaze for this Apple Carmel Cake
The apple caramel cake glaze could not be any easier to make. It takes less than 10 minutes to prepare, then simply pour over the cake. If you want a runny glaze, pour it on the cake while hot. If you want a thicker icing glaze, wait for the caramel sauce to cool down for about 15 minutes. Both options are delicious! I prefer a thin runny glaze that soaks through the cake.
Apple Carmel Cake
Yield: 12 pieces
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour10 minutes
Kick off apple season with this delicious Caramel Apple Cake!
Ingredients
For the Apple Cake
3 cups all-purpose flour
3 eggs- at room temprature
2 cups sugar
11/2 cups vegetable oil
1 tbsp vanilla extract
1/2 cup buttermilk*
2 tbsp baking powder
1 tbsp baking soda
1 tbsp ground cinammon
3 medium apples- pealed, cored and chopped into small chunks ( about 2 cups chopped)
For Carmel Glaze
1/2 cup brown sugar
1/4 cup butter (1/2 a stick)
2 tbsp milk
1 tsp vanilla extract
Instructions
The Apple CAKE:
Preheat the oven to 325°F (175°C).
Grease a 9 inch Bundt pan with baking spray and set aside.
With an electric mixer, beat eggs and vanilla extract very well until fluffy.
Now add oil and buttermilk and continue beating
Add sugar and beat some more, until bubbly.
In a large bowl, combine the flour, baking powder, baking soda, and cinnamon.
If you make this Apple Caramel Cake recipe, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and Facebook!
This is my perfectly moist, rich, and flavorful Carrot Cake, topped with a delicious, tangy cream cheese frosting.
Carrot Cake was not something I grew up eating, so it wasn’t until recently that I discovered my new love for this cake! Thanks to this easy recipe, the whole family fell in love!
Let’s Make it!
Whisk the dry ingredients except sugar in one a bowl.
Whisk the wet ingredients plus sugar with an electric mixer.
Combine wet & dry ingredients .
Fold in grated carrots.
Pour batter into two prepared 9×13 inch cake pan.
Bake.
Make cream cheese frosting.
Let the cakes cool down.
Assemble and frost.
Enjoy!
Try not to be sad when the last piece is gone!
Tips for Making a Moist Carrot Cake
The most important tip for making this carrot cake recipe is to grate your own carrots. Do not buy packaged, pre-shredded carrots from the grocery store, as pre- shredded carrots tend to be dry and hard. For this recipe I used two cups of shredded carrots which was about 2-3 large whole carrots.
Carrot Cake
Yield: 10
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour5 minutes
Carrot cake topped with the best cream cheese frosting is the perfect dessert, easy to make, super moist and loaded with delicious carrot and spices flavor.
With an electric mixer, mix eggs and vanilla very well until bubbly.
Add the brown and granulated sugar and mix some more until fluffy.
Now add oil and applesauce and mix a little longer.
In a large bowl, whisk the flour, baking powder, baking soda, cinnamon and nutmeg together.
Pour the wet ingredients into the dry ingredients and fold using a rubber spatula until just combined.
Then Fold in the grated carrots.
Pour the batter into the two prepared greased cake pans evenly.
Bake for 30-35 minutes. Or until a toothpick comes out clean from the center of the cake. Don't over bake it!
Let the the cakes cool down completely before frosting and assembling.
How to Make the Carrot Cake Cream Cheese Frosting:
In a large bowl using a handheld or stand mixer fitted with a whisk, beat the butter very well, add cream cheese and beat more until they are mixed well together ( about 2 minutes).
Add the confectioners’ sugar, one cup at a time while mixing.
Add milk and vanilla extract. Beat for additional 3 minutes until completely combined and creamy.
Assemble and frost:
First, using a large knife trim tops off both cake layers to make a flat and leveled surface.
Place 1 cake layer on serving plate (I use a rotating cake turntable which makes cake decorating much easier).
Using a small offset spatula, evenly cover the top of the first layer with 1 cup of the cream cheese frosting. Spread the buttercream so it extends beyond the edges of the cake.
Place the other cake layer, with the cut side down, on top of the cream cheese frosting; With the small offset spatula, spread the remaining frosting all over the top and sides.
Refrigerate cake for at least 15 minutes before slicing.
Store leftover carrot frosted cake in the refrigerator in a covered container for up to 5 days.
Notes
If you don't have applesauce, you can substitute with an additional 1/4 cup of oil.
If you make this recipe, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and Facebook!
This is my absolute favorite Apricot Jam tart recipe! It is one of those recipes that I had success with on the first try! This Italian tart is made with a homemade short crust pastry dough /pasta frolla and filled with a simple Jam filling, and then finished with crunchy crumbles of more pastry spread on top.
You will love this jam tart treat, a light, soft crust, and the taste of delicious apricot jam in every bite!
What you Need to Make Apricot Jam Tart:
Eggs
lemon zest
vanilla extract
flour
Sugar
Baking powder
Unsalted butter
Jam
Short Crust Dough for this Jam Tart:
Making your own homemade pastry dough is a lot easier than you think.
In a small bowl, combine dry ingredients; flour and baking powder. In a large bowl, whirl together eggs, lemon zest, vanilla and granulated sugar until light and fluffy.
Add the dry ingredient mixture gradually and mix well.
Add softened butter and knead with your hands until the dough comes together.
Move the dough to a lightly floured flat surface and gently knead into a smooth ball.
Warp the dough in plastic wrap and chill for at least 30 minutes.
Rolling Out and Filling this Apricot Jam Tart:
When rolling the dough out make sure your area is floured and lightly dust your rolling pin with flour too.
Remove dough from fridge and knead it a couple of times to soften it up again on a lightly floured surface.
Roll and press two-thirds of dough onto the bottom of a greased tart pan.
Prick the dough with a fork.
Spread a layer of jam on top (you might have to microwave your jam for 30 seconds if its not too soft).
Crumble the remaining (one-third) dough over the jam using a grader.
Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack.
Cut into bars, serve and enjoy!
How to Store a Apricot Jam Tart/ Pasta Frolla
This jam tart pie can be kept at room temperature, covered tightly with foil or cut into pieces and stored in an airtight container. It will keep for up t0 3 days.
The pastry dough can be made in advance and kept refrigerated, wrapped tightly in plastic wrap for up to 3 days.
The dough can also be frozen, stored in a freezer bag for up t0 three months.
Looking for more dessert inspiration? Here are some!
A layer of apricot jam nestled between a perfect shortbread crust and a crunchy crumble topping of more shortbread pastry. This apricot jam tart is one of my best desserts ever!
Ingredients
2 eggs
1 whole lemon zest
1/2 tsp vanilla extract
2.5 cups flour
1 cup sugar
2 tsp baking powder
1/2 cup softened butter (1 stick)- at room temperature
1 jar (10 to 12 ounces) apricot jam or your choice of jam filling
Instructions
Preheat oven to 375 F°.
In a small bowl, combine dry ingredients; flour and baking powder.
In a large bowl, whirl together eggs, lemon zest, vanilla and granulated sugar very well until light and fluffy.
Add the dry ingredient mixture gradually and mix well.
Add butter and knead with your hands until the dough comes together.
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’ve tried this Italian dessert or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. You can also join my brand new Facebook group where you can share a picture of the recipes that you’ve tried
Today is August 4th and I could not let National Chocolate Chip Cookie Day pass by without making these super soft and chewy chocolate chip cookies! Softened butter, more brown sugar than white sugar, a mix of bread flour and all purpose flour, guarantee a soft and chewy cookie. These chocolate chip cookies are of course also loaded with chocolate chips and crunchy walnuts.
I use an electric mixer to mix the eggs, sugar and butter, but a mixer is not required. I also combine bread flour and all purpose flour because it makes the cookies nice and chewy, but I definitely would not make an extra trip to the market to buy bread flour if you don’t have any. All purpose flour will do the job!
Chewy Chocolate Chip Cookies
Yield: 24 cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
The best CHEWY, soft, Chocolate Chip Cookies loaded with chocolate chips and walnuts!
Preheat oven to 350ºF. Line baking sheet parchment paper and grease lightly with baking spray.
In a large bowl combine the flour, baking soda, baking powder, and salt very well.
In the bowl of an electric mixer beat eggs and vanilla very well until fluffy, Add granulated sugar and brown sugar and pulse more. Add softened butter and pulse some more until creamy. Add the eggs, one at a time, beating well after each addition.
Transfer mixer contents to the dry ingredients and mix them well with a rubber spoon until they form a dough.
Stir in the chocolate chips and walnuts.
Wrap dough in plastic wrap and refrigerate at least one hour before baking.
Let dough sit at room temperature just until it is soft enough to scoop.
Scoop about 3 tablespoon sized balls of the dough and drop onto prepared baking sheets. Repeat this step for the rest of the dough.
Bake for 12 minutes, or until golden brown.
Cool for 5 minutes before removing to wire racks to cool completely.
Enjoy!
If you make this recipe, be sure to snap a picture and share it on Instagram with #thesaltandsweetkitchen so we can all see!
If you are debating whether to have cereal or pancakes for breakfast, try having both at the same time! Mini Pancake Cereal! Even though they take some time to prepare, I can guarantee, mini pancake cereal will become your new favorite breakfast!
If you are on Tik Tok or instagram, you have probably seen the #minipancakecereal trend that was going on a few months ago. For anyone who hasn’t seen it yet, mini pancake cereal is bite-sized, tiny, cute, pancakes eaten like cereal in a bowl with a spoon. I was fascinated when I first saw it. I knew I had to make some! My kids are now obsessed, they ask if they can have mini pancake cereal for lunch and dinner. Why not !? Breakfast for dinner is a thing too, right?
Mini Pancake Cereal Batter
While you can use any store pancake mix, I like to use this recipe to make mine because it has the perfect consistency for pipping small pancakes, not too thick and not too thin. After you make your pancake batter, transfer it to a squeeze bottle that has a small open top. This will help your pancakes come out as tiny as you want them to be.
Mini Pancake Cereal Topping
I like to top my mini pancake cereal with classic syrup, butter , white chocolate chips and a bunch of berries. However, I have seen some people pouring milk over these pancakes! This one is up to you! As long as you don’t put the milk in your bowl first, because that’s just crazy! Cereal first, milk next. No matter how you top these mini pancakes, you can’t go wrong. They are so good!
Chopsticks I have found that chopsticks work best for flipping the mini pancakes, but no worries if you don’t have ones accessible. A large spatula will do the job.
Mini Pancake Cereal
Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
The perfect Sunday breakfast. This mini pancake cereal is bite-sized, tiny, cute pancakes eaten like cereal in a bowl with a spoon.
Ingredients
1 cup all purpose flour
1 cup milk
2 tbsp sugar
1 tbsp baking powder
1 egg
1 tbsp vanilla extract
1 tbsp lemon zest - optional
Instructions
In the bowl of your food processor, mix egg, lemon zest, vanilla extract and sugar very well.
Add milk and give a quick pulse.
Sprinkle the flour and baking powder over the wet ingredients and mix until everything is blended together.
Heat a medium, nonstick skillet over medium-high heat. Once hot, lightly grease skillet with cooking spray and reduce the heat to medium-low.
Pour the pancake batter into the squeeze bottle with a small tip.
Pip small dots of the pancake batter. Cook for 30 seconds or until each mini pancake starts to bubble. Use chopsticks to flip each pancake individually. Cook for 30 seconds, or until the bottom of each pancake is golden brown on both sides.
Serve immediately with your favorite topping and enjoy!
If you try this mini pancake cereal recipe , feel free to leave a comment and a rating on how you liked it! And if you take a photo, then join my growing community on my new Facebook group and share your picture there!
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. 
