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

Pumpkin Pancakes

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

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

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

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

Ingredients to Make These Fluffy Pumpkin Pancakes

(Scroll down for quantities)

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

How to Make Pumpkin Pancakes

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

Tips To Make The Best Pumpkin Pancakes

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

You May also like:

Pumpkin Cake Roll

Mini Pancake Cereal

Yield: 12 pancakes

Pumpkin Pancakes

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

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

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

Ingredients

Instructions

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

Pumpkin Cake Roll

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.

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

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!

WHAT YOU NEED TO MAKE A PUMKIN ROLL:

  • Dry ingredients: granulated sugar, vanilla extract, salt, flour, baking powder, baking soda.
  • 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:

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

TIPS FOR MAKING A PUMPKIN ROLL:

  1. Beat eggs, sugar, & vanilla together: beat these wet ingredients together until fluffy, which is about 2 minutes.
  2. Beat in pumpkin puree: until incorporated. 
  3. Wisk dry ingredients: one of the most important steps in this recipe is to wisk the dry ingredients together. 
  4. Add wet ingredients: pour the egg, sugar and pumpkin puree mixture over the sifted dry ingredients. Fold using a rubber spatula. 
  5. 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.
  6. Invert the warm cake: immediately invert the warm cake onto parchment paper or a clean thin kitchen towel dusted with powdered sugar.
  7. 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. 
  8. 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.
  9. Assemble: spread cream cheese frosting then roll back up.
  10. Refrigerate: for about an hour.
  11. Sprinkle with powdered sugar: before serving, if you like. 

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

Yield: 8-10 servings

Pumpkin Cake Roll

Pumpkin Cake Roll
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

  1. Pre heat oven to 375 F° (190 °C).
  2. 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.
  3. Sprinkle a thin cotton kitchen towel or another parchment paper ( cut into a 10 x 15 in or larger in size) with powdered sugar.
  4. 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.
  5. Add granulated sugar and continue beating until fluffy and creamy, which is about 2 minutes.
  6. Add pumpkin puree and beat some more until incorporated.
  7. Whisk the flour, baking powder, baking soda, spices and salt together into a large bowl.
  8. Pour the egg, sugar and pumpkin puree mixture over the whisked dry ingredients. Fold using a rubber spatula. 
  9. 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.
  10. 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.
  11. 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. 
  12. Make cream cheese frosting: beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth and fluffy.
  13. Carefully unroll the cake.
  14. Spread cream cheese frosting evenly and then roll back up.
  15. Refrigerate for about an hour.
  16. 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.

Looking for More Cake Recipes:

Apple Caramel Cake

Carrot Cake

Best Orange Cake Recipe

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

Apple Caramel Cake

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

Apple Caramel Cake (apple cake recipe bunt pan)

Apples and caramel, my perfect combo ever. YUM! 

The Caramel Glaze 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. 

 

The Salt and Sweet Kitchen: Apple Caramel Bunt Cake

Yield: 12 pieces

Apple Carmel Cake

Kick off apple season with this delicious Apple Caramel Cake!

Kick off apple season with this delicious Caramel Apple Cake!

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

For the Apple Cake

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

For Carmel Glaze

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

Instructions

The Apple CAKE:

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

Homemade Carmel Glaze:

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



Notes

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

Want more great CAKE recipes?

Best Orange Cake Recipe

Chocolate Cake

Carrot Cake

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

Carrot cake recipe/ carrot cake/ carrot cake recipe easy

Carrot Cake

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

Carrot cake recipe/ carrot cake/ carrot cake recipe easy

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

Let’s Make it!

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

Tips for Making a Moist Carrot Cake

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

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

Yield: 10

Carrot Cake

Carrot cake recipe/ carrot cake/ carrot cake recipe easy

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.

Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes

Ingredients

For the Carrot Cake

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

Cream Cheese Frosting

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

Instructions

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

How to Make the Carrot Cake Cream Cheese Frosting: 

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

Assemble and frost:

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

Notes

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

More Cake Ideas? 

Chocolate Cake

Best Orange Cake Recipe

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

jam tart

Apricot Jam Tart

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

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

You will love this 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:

This apricot pasta flora recipe needs a few ingredients, including: 

  • Eggs

  • lemon zest

  • vanilla extract

  • All purpose flour

  • Sugar

  • Baking powder

  • Unsalted butter- at room temperature.

  • Apricot Jam: or Apricot preserves. 

  •  

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

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.

pastry crust

Rolling Out and Filling this Jam Tart: 

When rolling the dough out make sure your area is floured and lightly dust your rolling pin with flour too.

  • Grease a 10-inch tart pan with baking spray.
  • 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.

tart dough

  • 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!

Jam tart recipe/ jam pie

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!

Chewy Chocolate Chip Cookies

Baklava

Knafeh

Almond Chocolate Covered Dates

How to Make Apricot Jam tart: 

Yield: 8-10

Apricot Jam Tart

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

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!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

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

    1. Preheat oven to 375 F°.
    2. In a small bowl, combine dry ingredients; flour and baking powder.
    3. In a large bowl, whirl together eggs, lemon zest, vanilla and granulated sugar very well until light and fluffy.
    4. Add the dry ingredient mixture gradually and mix well.
    5. Add butter and knead with your hands until the dough comes together.
    6. Wrap in plastic and refrigerate for 30 minutes.
    7. Grease a 10-inch tart pan with baking spay.
    8. Remove dough from fridge and knead it a couple of times to soften it up again on a lightly floured surface.
    9. Roll and press two-thirds of dough onto the bottom of a greased tart pan.
    10. Prick the dough with a fork.
    11. Spread with jam on top (you might have to microwave your jam for 30 seconds if its not too soft).
    12. Crumble the remaining (one-third) dough over the jam using a grader.
    13. Bake for about 30 minutes or until golden brown. Cool completely in pan on a wire rack.
    14. Cut into pieces, serve and enjoy!

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 299Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 62mgSodium: 187mgCarbohydrates: 47gFiber: 1gSugar: 22gProtein: 5g

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 ? 

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

Chewy Chocolate Chip Cookies

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

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

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

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

Yield: 24 cookies

Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookies

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

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

Ingredients

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

Instructions

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

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

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

More dessert ideas? Here are some

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

Mini Pancake Cereal

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

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

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

Mini Pancake Cereal Batter

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

Mini Pancake Cereal Topping

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

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

Items Needed to Make Mini Pancake Cereal?

You will need a:

Yield: 2 servings

Mini Pancake Cereal

Mini Pancake Cereal

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

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

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

Instructions

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

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

Baklava

What is Baklava?

Baklava or Baklawa is a very popular dessert in Lebanon and the Middle Eastern countries. Lebanese Baklava is a delicious crisp phyllo pastry made with layers of a sugary, cinnamon-spiced nut mixture and topped with a simple syrup flavored with rose water. 

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

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

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

What You Need to Make Baklava From Scratch?

  • Sugar Syrup: water, sugar, lemon juice and a scent of rose water.
  • Phyllo Dough: I find those at my local grocery store, in the frozen section.
  • Cinnamon Nut-Mixture: I like to use a mix of pistachio and walnuts together. But you can feel free to use a different combination of nuts.  Some people also use only walnuts, or only pistachios. baklava nut mixture

Layering Homemade Lebanese Baklava:

So here how the order of baklava layers actually goes:

8 butter brushed phyllo sheets,

3/4 cup nut mixture

5 buttered brushed phyllo sheets

3/4 cup nut mixture,

5 butter brushed phyllo sheets

3/4 cup nut mixture,

5 butter brushed phyllo sheets

3/4 cup nut mixture

5 butter brushed phyllo sheets

3/4 cup nut mixture

8 butter brushed phyllo sheets

brush the very top layer with butter

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

Tips for Making Baklava:

  • Plan on making this baklawa ahead of time, you need to thaw the phyllo dough according to package, usually in the fridge overnight.
  • Always start this baklava recipe by making the sugar syrup, as you need to allow it to cool completely before pouring it on to your baked baklava.
  • Chop your nuts into coarse chunks, rather than fine pieces. This will give your homemade baklava a great texture.
  • Always keep your phyllo dough covered in a clean damp towel while assembling your baklava, as phyllo sheets they tend to dry quick.
  • Cut the assembled baklava into pieces before baking.
  • Add sugar syrup after baking, while it is still very hot.

Storing and freezing Homemade Baklava:

Store baklava in an airtight container in the fridge or at room temperature for up to two weeks. Lebanese baklawa is also freezes well. Place in freezer container and store in the freezer for up to 3 months. Let it thaw in the fridge overnight before serving.

More Middle Eastern Inspired Desserts?

Knafeh

Sfouf- Lebanese Cake

Milk Pudding- Mahalabia

How to Make Baklava?

Yield: 18-20 pieces

Baklava

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

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

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

For the baklava:

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

For the syrup:

Instructions

    Make the Sugar Syrup: 

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

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

    To Prepare Baklava for Baking:

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

So here how the order actually goes:

8 butter brushed phyllo sheets,

3/4 cup nut mixture

5 buttered brushed phyllo sheets

3/4 cup nut mixture,

5 butter brushed phyllo sheets

3/4 cup nut mixture,

5 butter brushed phyllo sheets

3/4 cup nut mixture

5 butter brushed phyllo sheets

3/4 cup nut mixture

8 butter brushed phyllo sheets

brush the very top layer with butter

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

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

    9. Bake for 50-60 minutes or until the top of baklava is golden brown.

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

     11. Allow baklava to cool down before serving.

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

    13. Serve at room temperature and enjoy!

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

Knafeh- Knafeh recipe- Lebanese sweets- Lebanese desserts.

Knafeh

What is Knafeh (Kanafa)?

Knafeh is popular Lebanese and Middle Eastern dessert made with a layer of shredded Phyllo dough, a layer of sweet cheese and a special knafeh filling mixture. Lebanese knafeh is then topped with a simple syrup, making a delicious savory and sweet dessert. It is also known as kanafa, kunafa, kanafeh or knafe.

Knafeh- Knafeh recipe- Lebanese sweets- Lebanese desserts.

In Middle Eastern cuisine Knafeh is a traditional breakfast, much like waffles or pancakes in the US. This impressive dessert is best served hot or warm. Making knafeh looks more intimidating that it actually does. The hardest part about this recipe, is finding the ingredients, especially the phyllo dough. 

Ingredients you Need to Make Lebanese Knafeh: 

Shredded Phyllo Dough:

Shredded phyllo dough can be found at any Middle Eastern store or you can order it online. Our local Middle Eastern store carries Apollo Kataifi and kadayif. Shredded phyllo dough comes frozen or dried, both work for this recipe. If you buy the frozen one, make sure it’s completely thawed and at room temperature before using. Once it’s thawed, you can then break it up into smaller pieces by pulsing it a few times in your food processor.  

Cheese:

A mix of ricotta and mozzarella cheese.

Butter:

To mix it with shredded phyllo dough and create the knafeh crust. 

Milk:

To make the knafeh filling.

Sugar:

Few tablespoons to sweeten the filling mixture. 

Cream of wheat:

Or fine semolina flour, works as a thickener for the knafeh filling.

Simple syrup:

Can be easily made with sugar and water. I like to add rosewater and a slice of lemon for extra flavor. 

knafeh recipe Lebanese- Knafeh Cheesecake

How to Make Lebanese Knafeh Recipe: 

  • Make the Sugar Syrup: The first step to making this knafeh recipe, starts with making this simple sugar syrup- combine sugar and water in a small saucepan and place on a medium high heat, mix well until sugar is well dissolved and bring mixture to a boil. Stir in lemon juice, reduce heat to medium low and simmer for 8-10 minutes. remove from heat, stir in rose water if you’d like and set aside to cool down. Sugar syrup needs to be completely cooled down before topping the knafeh. 
  • Prepare phyllo dough crust: Place thawed phyllo dough in a food processor to finely shred it into smaller pieces.  Transfer to a medium sized bowl, and mix with melted butter until all pieces are coated with butter.
  • Prepare the cheese Mixture: In a medium size bowl, mix together shredded mozzarella cheese and ricotta cheese. I like to shred my own mozzarella cheese, but you can use the already shredded mozzarella bag. Make sure they are not salted.

  •  Make the knafeh cheesecake Filling: In a small non-stick pan, over medium heat combine milk, cream of wheat or fine semolina and sugar, whisking constantly to work out any lumps. Bring mixture to a boil then simmer for 5 minutes and until the mixture thickens.

knafeh filling

Assemble the Kanafa:  

  • Preheat oven to 375 F.
  • Coat the bottom of a 9-inch cheesecake springform pan with baking spray.
  • Add a layer of the buttered shredded Phyllo dough to bottom of the pan, spread it firmly and evenly.

  • Add a layer of the shredded mozzarella and ricotta cheese mixture.

  • Top the cheese with a layer of the knafeh filling:

  • Bake until bubbly and browned a little on the side and top- about 25-30 minutes. 
  • Remove pan from oven and wait a few minutes just until its comfortable to handle but too warm. 

  • Invert (you might need kitchen mittens) the pan into a serving place and loosen the Knafeh from the rim of the springform pan. The shredded Phyllo dough will be the top of the Knafeh.

how to make Lebanese knafeh

  • Pour half of the cooled sugar syrup over the knafeh and garnish with crushed pistachios on top of the knafeh, if using.

The best knafeh recipe

  • Reserve the rest the sugar syrup for serving with each piece on the side.
  • Enjoy!

knafeh cheesecake

More Lebanese Desserts?

Lebanese Milk Pudding- Mahalabia

Baklava

Date Roll Cookies

The Best Kanafeh Recipe: 

Yield: 8 servings

Knafeh

knafeh

Knafeh is a delicious Middle Eastern savory and sweet dessert.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

For Knafe Filling

For Rose water 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 knafeh.

Get the Phyllo dough ready:

  1. Use a food processor to finely shred the Phyllo dough into smaller pieces. They will look about the size of vermicelli.
  2. Transfer to a medium sized bowl, and mix with melted butter until all pieces are coated with butter.


Make the Knafeh filling:

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

To get the Knafeh ready for baking:

    1. Preheat oven to 370 F.
    2. Coat the bottom of a 9-inch cheesecake springform pan with baking spray.
    3. Add the mixture of shredded Phyllo dough and butter to the bottom of the pan, spread it firmly and evenly.
    4. Add a layer of the shredded Mozzarella cheese.
    5. Top the pan with a layer of the knafeh mixture.
    6. Bake for 25-30 minutes.
    7. Remove pan from oven and set aside until its comfortable to handle.

TO SERVE:

    1. Invert into a serving plate and loosen the Knafeh from the rim of the springform pan. The shredded Phyllo dough will be the top of the Kanafeh.
    2. Pour half of the cooled sugar syrup over the knafeh. Reserve the rest for serving with each piece.
    3. Garnish with crushed pistachios on top of the kanafeh, if using.
    4. Serve each Knafeh piece with the remaining sugar syrup on the side.
    5. Enjoy!

If you like this knafeh Lebanese style 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 me on my Instagram page for more recipes!

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

Almond Chocolate Covered Dates

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

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

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

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

 

 

Yield: 2

Almond Chocolate Covered Dates

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

Soft and chewy Healthy Almond chocolate covered dates Recipe!

Prep Time 10 minutes
Additional Time 5 minutes
Total Time 15 minutes

Ingredients

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

Instructions

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

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 782Total Fat: 27gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 0mgSodium: 255mgCarbohydrates: 140gFiber: 17gSugar: 116gProtein: 14g
If you’re looking for healthy-ish dessert ideas, this almond chocolate covered dates recipe is the perfect guilt-free indulgence!

 

More easy dessert ideas? Check these out. 

No-Bake Cream Pie

Lotus Biscoff Cheesecake

No-Bake Chocolate Biscuit Cake

Looking for lotus biscoff recipes, then you will love this lotus biscoff cheesecake which is a no bake cheesecake recipe.

Lotus Biscoff Cheesecake

An easy, no-bake cheesecake recipe that is guaranteed to please! This no-bake Lotus Biscoff Cheesecake is lightly sweet and perfectly refreshing! Skip the oven and make yourself an easy and delicious cheesecake from scratch.

 

What is Lotus Biscoff Cheesecake?

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

What YOU NEED TO MAKE LOTUS BISCOFF CHEESECAKE:

  • Lotus biscoff cookies: you will need about a total of 30 cookies, processed in your food processor. 

  • Unsalted melted butter: helps the crust come together.

  • Cream cheese: make sure it’s softened to room temperature and always use brick style cream cheese and not the spreadable kind.

  • Whipped cream: you can make your own homemade whipped cream, I find it convenient to use store bought whipped cream topping. Either is fine, you will need 8 oz, which is about 1 cup. 
  • Lotus biscoff spread: you will need a whole 14 oz jar: 1 cup of it goes for the filling and the rest goes on the cheesecake topping. I like to use the creamy biscoff spread instead of the crunchy one, so I can get a smooth topping for my cheesecake. 

Lotus biscoff cheesecake- The best light and easy no bake cheesecake recipe!

How to Make Lotus Biscoff Cheesecake:

First Start by making the crust: 

  • Coat a 10-inch springform pan with cooking spray and line it with a rounded parchment paper.

 

  • Using a food processor, pulse the lotus biscoff cookies into fine crumbs.

 

  • Add melted butter and pulse again until the mixture is evenly combined.

 

  • Reserve 1/3 of the mixture in a small bowl and refrigerate until ready to use for garnishing later.
  • Evenly spread the remaining crumb mixture to the prepared springform pan, then press with your hands or a flat-bottomed measuring cup.

 

  • Refrigerate while making the filling.

Make the biscoff cheesecake filling:

  • In the bowl of your stand mixer fitted with the paddle attachment, beat together the cream cheese and lotus biscoff spread until well combined and very smooth.

 

  • Add the whipped cream and beat some more.

  • Scrape the filling onto the cookie 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 in the fridge for 6 hours. 

TO SERVE:

  1. Loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. With a spatula, lift the cake off and transfer to a serving plate carefully.
  2. In a microwave safe bowl, heat the remaining Lotus Biscoff spread for about 50 seconds or until mixture is melted.
  3. Pour the melted Lotus Biscoff spread over chilled cheesecake, and spread into an even smooth layer using a butter knife.
  4. Garnish the surface of the cake with the 1/3 cup reserved crushed cookies around the edges.
  5. Serve cold with your favorite berries and enjoy!

Lotus biscoff cake

How Long Can You Keep a No Bake Cheesecake in the Fridge?

No-Bake Cheesecake will keep up to 5 days in the refrigerator. Be sure to either store it in an airtight container or to tightly wrap the springform pan in plastic wrap or foil when storing.

Also, I think that I should note that we can never get this cheesecake to last longer than 48 hours in our house!

Looking for more no-bake desserts? Here are some:

No Bake Jello Cheesecake

No-Bake Cream Pie

No-Bake Chocolate Biscuit Cake

Coconut Date Bars

Oat and Grain Bars

I’ve updated this recipe quiiiiteeee a few times, but that’s just because I have never been a fan of the pictures I have used. Here is the original picture. 

Looking for easy no bake cheese cake recipe, you will love this lotus biscoff cheesecake.

 

Now go make this delicious lotus biscoff cheesecake and let me know what you think in the comments below!

The Best Lotus Biscoff Cheesecake Recipe

Yield: 12-14 pieces

Lotus Biscoff Cheesecake

No bake lotus cheesecake

A delicious No-Bake Biscoff Cheesecake, with a Lotus biscuit base, a creamy cheesecake filling, sprinkled with more biscuits and and a biscoff drizzle.

Prep Time 20 minutes
Total Time 20 minutes

Ingredients

For the crust

  • 30 Lotus Biscoff cookies
  • 6 tablespoons unsalted butter- melted

For the filling

For topping

  • 1/2 cup lotus biscoff spread- melted

Instructions

    TO MAKE THE CRUST:

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

TO MAKE THE FILLING:

  1. In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese and lotus biscoff spread until well combined.
  2. Add the whipped cream and beat some more until well combined and very smooth.
  3. Scrape the filling onto the cookie crust and spread into an even and smooth layer.
  4. Cover tightly with plastic wrap and stick it in the freezer for 1-2 hour only or up about 4-6 hours in the fridge, to let the filling harden a little.

TO SERVE:

  1. Loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. With a spatula, lift the cake off and transfer to a serving plate carefully.
  2. In a microwave safe bowl, heat the remaining lotus biscoff spread (1/2 cup) for about 50 seconds or until mixture is melted.
  3. Pour the melted biscoff spread over cheesecake, and spread into an even smooth layer using a butter knife.
  4. Garnish the cake with the 1/3 cup reserved crushed cookies around the edges.
  5. Serve with some berries and enjoy!

 

If you are looking for Easter treats, the you will love these Easter rice krispies - rice krispies nests.

Easter Rice Krispies Nests

Mini Cadbury eggs make this Easter Rice Krispies Nests recipe disappear in no time. These no bake treats never last long in our house.

If you are looking for Easter treats, the you will love these Easter rice krispies - rice krispies nests.

My boys love to help in the kitchen and rice Krispies treats is our to go-to recipe. This time, instead of making a square pan of rice Krispies treats, we decided to use a muffin pan to make individual little nests filled with mini chocolate candy eggs. These rice Krispies nests treats are perfect for Easter!

Rice Krispies Nests

While I love baking with my kids, sometimes it’s nice to have no-bake options available. These rice krispy treats are a fun Easter activity to keep the kids busy. Here are a few other recipes on the blog, I usually prepare with my kids; No Bake Chocolate Biscuit Cake, Coconut Date Bars, and Oat and Grain Bars.

If you are looking for kids Easter activities and easy Easter treats, the you will love these Easter rice krispienests

You’ll Need a Few Ingredients:

(Full recipe with a printable option in recipe card below)

How to make Easter Rice Krispies Treats:

  • Coat a 12-cup muffin baking tray with baking spray.
  • Melt the butter and marshmallows in a large saucepan until they are melted and creamy.
  • Stir in the rice cereal until completely coated.
  • Scoop about 1/4 cup of the rice Krispies into the prepared cupcake tray.
  • Press lightly in the center to form a nest.
  • Allow the Rice Krispies cups to set and harden before popping them out of the cupcake tray.
  • Fill the nests with Cadbury mini eggs.
Cadbury mini eggs treats
Easter egg nests rice krispies- rice krispies recipes.

Tips for the Best Rice Krispies Treats:

  •  I like to use a little less cereal in my recipe because the treats are softer and chewier this way.
  • Wet your hands with water just a little when forming the nests, to avoid the rice Krispy mixture from sticking to your hands too much.

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Yield: 12

Easter Rice Krispies Nests

Easter egg nests rice krispies- rice krispies recipes.

The perfect no-bake Easter treat are these rice krispies nests!

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 1- 10 oz bag of mini marshmallows (4 cups)
  • 1/4 cup unsalted butter
  • 4.5 cups rice cereal
  • 1 cup mini cadbury eggs

Instructions

    1. Coat a 12-cup muffin tray with baking spray.
    2. In a large pot, melt the butter over medium heat. Once melted, add the marshmallows. Stir the mixture until the marshmallows are completely melted.
    3. Add the rice cereal, folding it into the marshmallow mixture until all of the cereal is incorporated. Make sure each piece of cereal is coated with the marshmallow mixture.
    4. Remove from heat and let it cool just until safe to handle.
    5. Wet your hands and scoop about 1/4 cup portions of the Rice Krispies into the prepared muffin tray.
    6. Press the Rice Krispies into a cup shape.
    7. Allow the Rice Krispies cups to set and harden for 20- 30 minutes before popping them out of the muffin tray.
    8. Fill each nest with treats. We used mini eggs but Easter M&M's or any type of candy will do the job 🙂

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 139Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 112mgCarbohydrates: 42gFiber: 0gSugar: 26gProtein: 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.

Lebanese date cookies- date roll cookies- kaak b tamer.

Date Roll Cookies

I love to make these Date Roll Cookies because they are fun to prepare and full of naturally sweet dates. So, if you are looking for desserts with dates, then you will love this simple Middle Eastern inspired date cookies recipe. I guarantee your family will be gobbling them up in no time!

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

Lebanese Date Cookies

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

Lebanese date cookies- date roll cookies- kaak b tamer.

Date Filling for these Rolled Date Cookies Recipe: 

I find it convenient to use store bought date paste  for stuffing these date filled cookies because it saves so much time. You can find date paste at your local Middle Eastern grocery store. You can also make you’re own homemade date paste. 

How to Make Homemade Date Paste:

  • In the bowl of your food processor fitted with an “S” blade, combine 1 pound of Mejdool pitted dates and 3 tablespoons of water. You can replace water with rose water for extra flavor. 
  • Process until very smooth, scraping down the bowl to make sure all of the dates are incorporated.
  • You add in some crushed nuts such as walnuts or almonds and pulse some more, if the date mixture did not hold its shape. 

What You Need to Make Lebanese Date Filled Cookies:

  • Table cream: which a little lighter than heavy cream and thicker in texture. 

  • Unsalted butter – Melted

  • All purpose flour 

  • Sugar: Little sugar for the dough, cause these cookies are naturally sweetened with dates. 

  • Date paste 

Date recipes mejdool

How to Make Date Filled Cookies: 

  • Grease a a baking sheet with baking/cooking spray and set aside. 
  • Prepare the dates: Take about one teaspoon of the date paste, shape into a ball then roll it into a long rope. Repeat for the rest of your date mixture. You want it to to be a little shorter than the diameter of the round dough. Set aside.
  • On a lightly floured counter top or your working area, roll the dough until thin about 1/2 an inch thick.
  • Use a 3 inch diameter circle cutter to cut out the dough into circles (I use a water glass cup).

  • Add the rolled date paste into the center of each round cut dough.  

  • Roll into a cylinder shape.

  • Place the date rolls on your prepared baking tray. 

date rolls recipe- date filled dates placed on a baking sheet.

  • Bake for 15-20 mins or until bottom of cookies are golden.
  • Allow to cool then serve and enjoy!

Date filled cookies- Lebanese date pastries.

Lebanese Date Roll Cookies

Yield: 30 cookies

Date Roll Cookies

Date Roll Cookies

A simple Lebanese inspired date filled cookies recipe.

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

Ingredients

Instructions

To make the dough:

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

To prepare the filling:

  1. Take about 1 teaspoon of date paste and roll it into a small roll (about 2 inches). Repeat the process for all the date paste and set aside.
  2. Preheat your oven to heat the oven to 350 ° F and lightly spray your baking tray lined with parchment paper with baking spray.
  3. On a lightly floured counter top or your working area, roll the dough until thin about 1/2 an inch thick.
  4. Cut into rounds, use a 3 inch diameter circle cutter to cut out the dough into circles. A glass cup works great too.
  5. Add a rolled date paste into the center of each round cut dough and roll them into a cylinder shape.
  6. Place the date rolls on your prepared baking tray.
  7. Bake for 15-20 mins or until bottom of cookies is golden.
  8. Allow to cool then serve and enjoy! 🙂

Nutrition Information:

Yield:

30

Serving Size:

1

Amount Per Serving: Calories: 160Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 2mgCarbohydrates: 24gFiber: 2gSugar: 11gProtein: 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.

If you make this easy Lebanese date Roll Cookies Recipe or any other recipe on the Salt and Sweet Kitchen, the don’t forget to rate and leave me a review below. I would love to know how it turned out for you!

Chocolate Cake

Who can say no to a homemade Chocolate Cake? Especially if it’s moist, rich with intense chocolate flavor, yet  light in texture. This Chocolate Cake is covered with a delicious frosting glaze that can be made in less than 10 minutes!

Are you looking for easy chocolate cake from scratch? Then you will love this homemade chocolate cake recipe. This cake is fudgy, chocolatey, full of flavor, moist and delicious!

This Moist Chocolate Cake recipe is every chocolate lover’s dream! Just grab a scoop of ice cream and you’re all set! 

Ingredients for the Best Homemade Chocolate Cake: 

  • All Purpose Flour
  • Eggs: Bring to room temperature
  • Hot Water
  • Instant Coffee: It will not make the cake taste like coffee, it just helps enhance the chocolate flavor.
  • Cocoa Powder: Use unsweetened cocoa powder for this recipe.
  • Vegetable Oil
  • Sour Cream: or yogurt
  • Sugar
  • Buttermilk: If you don’t have buttermilk on hand, read the notes section to make a simple buttermilk substitute!
  • Vanilla Extract
  • Salt
  • Baking Powder

If you are looking for chocolate cake recipes, you will love this chocolate bundt cake recipe from scratch.

The Glaze for this Chocolate Cake Recipe:

This recipe will make enough chocolate glaze to drizzle over the chocolate Bundt cake, plus more to top each piece! YUM. 

This glaze is versatile, can be used for your different baked goods! It is the one I use in my No Bake Chocolate Biscuit Cake!

I mean, just look at this! 

Chocolate cake recipe from scratch

Tips to Making the best Chocolate Cake Recipe:

  • Make sure you preheat your oven before starting.
  • Generously grease your Bundt pan with baking spray. If you don’t have baking spray on hand, use the butter/flour method. Last thing you want is a cake the sticks to the pan. 
  • Let cake cool COMPLETELY before adding the frosting glaze.
  • Frosting glaze, should be hot when drizzled over the cake.  
  • Don’t over-mix after adding the dry ingredients OR over-bake. This chocolate cake needs about 45-50 minutes in the oven, or until a wooden skewer inserted into the center of the cake comes out clean. 
  • The cake batter is a little runny and thin and that’s what helps with the final moist texture. Don’t be tempted to add more flour. 

More Cake Recipes:

Banana Cake with Brown Sugar Glaze

Pumpkin Cake Roll

Carrot Cake

Orange Bundt Cake 

How to Make Chocolate Cake from Scratch:

Yield: 12 slices

Chocolate Cake

Homemade chocolate cake recipe that is simple, rich in chocolate flavor topped with the best chocolate glaze.

A moist, rich chocolate cake with intense chocolate flavor in every bite, covered in a delicious frosting glaze!

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

For Cake

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

For Glaze

Instructions

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

For the frosting glaze:

  1. In a large skillet, melt butter, then condensed milk Cocoa and mix it all together on low heat- about 2 minutes.
  2. Pour some of the frosting glaze over your cooled caked while the it is still hot.
  3. Enjoy!

Notes

Buttermilk Substitute:

  • Measure one tablespoon of white vinegar, or lemon juice into a liquid measuring cup.
  • Pour milk over the white vinegar and fill the 1 cup to the top.
  • Gently stir the mixture together and let sit for 5 minutes.
  • Nutrition Information:

    Yield:

    12

    Serving Size:

    1

    Amount Per Serving: Calories: 325Total Fat: 25gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 73mgSodium: 197mgCarbohydrates: 56gFiber: 2gSugar: 29gProtein: 8g

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

     
    Banana loaf with dates

    Date Walnut Banana Loaf

    Ever wonder what to make with those overripe bananas that no one wants to eat? Very simple, make this healthy banana bread! This Date Walnut Banana Loaf is perfect for breakfast, snack time, with coffee/tea or whenever your sweet tooth needs indulging.

    banana date loaf recipe, great way to use overripe bananas!

    You will love this super soft and light date walnut banana loaf.  Also a great way to use up overripe bananas. Do you ever end up with several overripe bananas on your counter at the end of the week? It seems like we do all of the time, so I always store ripe bananas in the freezer and defrost them the night before making my banana cakes.

    But today’s homemade walnut date banana loaf recipe is another fantastic way to use them! This cake is packed with banana, walnuts, and dates, which add so much flavor and makes it incredibly moist!

    DATE WALNUT BANANA LOAF INGREDIENTS:

    This simple recipe comes together quickly with minimal ingredients. Here’s what we’ll need to make it:

    • Overripe bananas: There is one cup of mashed banana in this cake to give it maximum banana flavor! Which, depending on the size of your bananas, should be about 2 medium sized bananas.
    • Sugar: Beat sugar with the eggs for several minutes before adding other ingredients. This results in a super fluffy banana loaf.
    • All purpose four: Spooned and leveled.
    • Baking powder: Helps the banana loaf rise.
    • Eggs: at room temperature.
    • Salt: Enhances the banana flavor.
    • Vanilla extract: Pure vanilla extract is best in this recipe.
    • Buttermilk: Helps the loaf come out moist and fluffy.
    • Ground cinnamon: complements so well with bananas.
    • Unsalted butter: half a cup!
    • Walnuts: For an extra crunchy texture.
    • Pitted dates: No refined sugar.

    Banana date and walnut loaf.

    HOW TO MAKE DATE WALNUT BANANA LOAF:

    • The Dry Mix — As with most cake recipes, you first need to mix the dry ingredients and the wet ingredients in separate bowls. I mix all the fry ingredients until fully combined, except sugar in a large bowl.
    • The Wet Mix-In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, mix eggs with vanilla extract until fluffy, add sugar and mix for another 2-3 minutes. Then add oil, mashed bananas, buttercream and continue mixing until the batter in incorporated.
    • Combine the ingredients — Add the dry ingredients to the wet ingredients gradually and mix to combine.
    • Add the Walnuts and Dates– Fold in the chopped walnuts and chopped pitted dates. I use a rubber spatula for this step.
    • Bake the banana loaf—Bake at 350°F (177°C) for 50-60 minutes or until its deep golden brown on top and a wooden skewer inserted into the middle comes out with only moist crumbs on it.
    • Let Cool before slicing— Remove from the oven and let cool completely in the pan on a wire rack.

    banana cake/ date walnut banana loaf.

    HOW TO STORE DATA WALNUT BANANA BREAD:

    Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together. Or you can freeze it for up to 3 months. I like to warm up each piece in the microwave for a few seconds before serving leftovers. 

    If you like this Date Walnut Banana Loaf recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate it! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for more great recipes!

    Yield: 12

    Date Walnut Banana Loaf

    Banana loaf with dates

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

    Prep Time 15 minutes
    Cook Time 1 hour
    Total Time 1 hour 15 minutes

    Ingredients

    • 3 ripe bananas
    • 3/4 cup sugar
    • 2 cups all purpose flour
    • 2 teaspoons baking powder
    • 2 eggs- at room temperature
    • 1 teaspoon vanilla extract
    • 3/4cup buttermilk
    • 1 teaspoon ground cinnamon
    • 1/2 cup softened butter- unsalted
    • a pinch of salt
    • 1/2 cup chopped walnuts
    • 1/2 cup chopped pitted dates 

    Instructions

      1. Preheat oven to 350 degrees and grease a 9" x 5" loaf pan with baking spray.
      2. In a medium-sized bowl, combine the dry ingredients, except sugar: flour, baking powder, salt and cinnamon; mix well and set aside.
      3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, mix eggs with vanilla extract until fluffy.
      4. Add sugar and mix for another 2-3 minutes.
      5. Then add butter, mashed bananas, buttercream and continue mixing until the batter in incorporated. 
      6. Add the dry ingredients to the wet ingredients gradually and mix to combine. 
      7. Fold in chopped walnuts and pitted chopped dates. I use a rubber spatula for this step. 
      8. Transfer the batter to the prepared greased pan.
      9. Bake for 50-60 minutes or until its deep golden brown on top and a wooden skewer inserted into the middle comes out with only moist crumbs on it.
      10. Remove from the oven and cool completely in the pan on a wire rack.
      11. Enjoy!

    Notes

    How to make buttermilk substitute:

    1. Measure 1 tablespoon of lemon juice or white vinegar.
    2. Add it to the 3/4 cup of milk.
    3. Stir the mixture together and let sit for 5 minutes.


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