Recipe Index

Summer practically screams lemon, and these cookies deliver in every way. Bursting with bright citrus flavor, they're zesty, irresistibly soft, and incredibly easy to make, almost melting in your mouth with each bite. If you're looking for a quick, no-fuss recipe that tastes like sunshine, this one’s for you! Lately, it feels like the rain just won’t let up. With the skies stuck on gray, I found myself craving a little burst of sunshine, especially since it's only July! Enter: these lemon sugar cookies. They w ere the perfect pick-me-up. Not only are they bright with a lemon kick, but they’re incredibly  easy to make. Cleanup is a breeze too, just one bowl and no mixer required. And the best part? No chill time needed.  Just roll the dough into balls, pop them in the oven, and voilà, perfect cookies that hold their shape without turning into a gooey mess. Let’s jump into the recipe! What You’ll Need: Flour:   Like most cookie recipes, flour is the foundation here and I used good old all-purpose flour. I recommend sticking with all-purpose, as using other types of flour could change the texture and consistency of the cookies. It gives just the right balance of softness and structure that makes these cookies so irresistible! Baking Soda: Baking soda is the rising agent in this recipe, giving the cookies their light, tender texture. Just ½ teaspoon is all you need, but be sure to measure carefully. Too much or too little can affect how the cookies rise and spread in the oven. Butter: I typically use salted butter in most of my recipes, and this one is no different. That said, if you only have unsalted butter on hand, no worries, it works just as well! Just be sure to add about ¼ teaspoon of salt to the dough to balance out the flavors. Sugar:  Of course, sugar is a must for this recipe! I use classic granulated sugar, which gives the cookies their crisp edges and sweet flavor. If you’re feeling adventurous, you can play around with the texture by swapping half of the granulated sugar for about ¼ cup of brown sugar. It’ll add a slight chewiness and a hint of caramel flavor. If you give that a try, I’d love to hear how they turn out! Egg: This recipe uses just one egg, which is great news for budget-conscious bakers! Note: This batch makes about four large cookies, so if you’re baking for a crowd, you might want to double the recipe—using two eggs—to get more cookies without sacrificing flavor or texture. Lemon juice and lemon zest:  For the lemon juice and zest, you can use fresh or bottled juice. I used bottled lemon juice and fresh zest for this recipe. If you don’t have either on hand, lemon flavoring is an option, but use it sparingly to avoid an overpowering taste. If fresh lemon zest isn’t available, you can also use lemon peel, but be cautious, it tends to be more pungent than zest, so a little goes a long way. How to Make Lemon Sugar Cookies: 1. Preheat  your oven to 350°F  (175°C) and line a baking sheet with parchment paper.  2. In a large bowl whisk  together your softened butter and sugar until light and fluffy.  Then add your egg, lemon juice, zest, and whisk until combined .  3. Add  flour and baking soda. Using a wooden spoon combine  your ingredients until a soft   dough  forms. Be careful not to over mix! 4. Using a large cookie scoop , or 1/4 measuring cup, place the dough on your baking sheet. Then sprinkle granulated sugar on top .  5. Put in the oven  for 15 - 20 minutes. Note: Depending on the size of your cookie, cooking times may vary.  6. Once the cookies are cooled  you can top with a glaze, melted white chocolate, or more sugar!  I hope these lemon sugar cookies bring a little sunshine to your kitchen, rain or shine! If you give this recipe a try, I’d love to hear how it turns out. Leave a comment below or tag me in your photos, I’m always excited to see your creations! Don't forget to follow me on social media  for more easy, delicious recipes and behind-the-scenes kitchen fun: 📸  Instagram : @salty_and_sweet_creations 📌  Pinterest : @salty_and_sweet_creations 🎥  TikTok : @elysefrey32 Thanks for baking with me, and until next time, happy baking! Lemon Sugar Cookies servings: 4 large cookies prep time: 5 minutes cook time: 15-20 minutes total time: 20-20 minutes Summer practically screams lemon, and these cookies deliver in every way. Bursting with bright citrus flavor, they're zesty, irresistibly soft, and incredibly easy to make, almost melting in your mouth with each bite. If you're looking for a quick, no-fuss recipe that tastes like sunshine, this one’s for you! Ingredients: 1 ¾ (210g) cups flour ½ tsp baking soda ½ cup butter, one stick, softened ¾ (150g) cup sugar 1 egg 1 tbsp lemon juice Zest of 1 lemon Recipe: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Whisk butter and sugar together, until light and fluffy. Beat in egg, lemon juice, and zest. Add dry ingredients and stir to form a soft dough. Using a large cookie scoop put onto a cookie sheet and sprinkle the tops with granulated sugar. Bake for 15-20 minutes. Let cool and add melted chocolate, icing, or other toppings!

Butterscotch, coconut, and semi-sweet chocolate chips come together in the ultimate chewy, irresistibly delicious cookie. This simple recipe is not only easy to whip up, but it's also perfect for using up those leftover baking chips and shredded coconut that always seem to linger in the pantry after other recipes. I’m not sure if this is a universal experience, but during the holidays, I always look forward to those classic seven-layer bars tucked into cookie tins. They’ve got the perfect combination of flavors and that chewy, irresistible texture. As someone who proudly considers themselves a bit of a cookie pro, cookies are my favorite thing to bake and experiment with, it was only a matter of time before I dreamed up these! While they don’t include all the layers of the traditional seven-layer bars, you could absolutely customize them to add in your favorite components. Before we get started, I have a quick word of caution for all my fellow bakers, these cookies are what I like to call a 'runaway cookie.' You know the type... those pesky ones that spread out way too much in the oven. But don’t worry! I’ve mastered a few tricks to rescue even the flattest, most rebellious cookie. I’ll be sharing all my tips in the Tips and Tricks section you can check out here . Now, without further ado, let’s jump into this delicious recipe! What You'll Need: As I mentioned earlier, this cookie is inspired by the classic seven-layer bars, so many of the ingredients will feel familiar. Below, you’ll find a full list of what you’ll need  to bring these chewy, flavor-packed cookies to life. Butter: Both unsalted and salted butter will work in this recipe. Just be sure to skip any added salt if you’re using salted butter. Brown Sugar : Light or dark brown sugar both work well in this recipe—just use whatever you have on hand! Granulated Sugar Eggs Vanilla Extract  All-purpose Flour: Be sure to use all-purpose flour, as other types may alter the texture of your cookies. Baking Soda Salt: Keep in mind what I mentioned above.  Shredded Coconut  Butterscotch Chips Semisweet Chocolate Chips  What to Do: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Note: I use one large baking sheet that fits about 6 large cookies.  In a large bowl cream together the butter, brown sugar, and granulated sugar until light and fluffy . Note: The butter should be softened not melted. If you’re using my microwave tip to soften it and it ends up a little more melted than planned, don’t worry! Just make sure the entire stick isn’t fully melted, or it could affect the cookie texture.   Add the eggs one at a time and beat well after each one. Then, add the vanilla and stir until combined.  Using a separate bowl whisk together the flour, baking soda, and salt (if necessary) until combined. Note: I like to whisk my dry ingredients together until they’re well combined and almost sifted. Gradually add the dry ingredients to the wet. I like to divide the dry ingredients in half then stir the first half in until almost combined, then add the second half and finish mixing. Be careful not to over mix; a few streaks of flour left in the dough are actually a good thing at this stage. Fold in all of your toppings. Be careful not to over mix! Using a large cookie scoop, drop balls of dough onto your baking sheet, leaving enough space between them to allow for spreading, about 2 inches .  Bake for 18 minutes. Note: Keep a close eye on your cookies, as ovens can vary in temperature. You’ll know they’re done when the tops lose their shiny, moist appearance and the edges turn golden brown. Check out the Tips and Tricks section below for more helpful info on making these delicious cookies. I’d love to hear how your cookies turn out, so feel free to share your photos and thoughts in the comments below. Whether you’re a cookie pro or just looking for a new treat to try, these chewy delights bring together the best of comforting flavors with a fun twist. Don’t forget to check out the Tips and Tricks section if you want to perfect your bake, and as always, happy baking! Follow me on @salty_and_sweet_creations and TikTok as well to connect with me further.   Butterscotch and Coconut Cookies servings: 8 cookies prep time: 10 minutes cook time: 18 minutes total time: 28 minutes Butterscotch, coconut, and semi-sweet chocolate chips come together in the ultimate chewy, irresistibly delicious cookie. This simple recipe is not only easy to whip up, but it's also perfect for using up those leftover baking chips and shredded coconut that always seem to linger in the pantry after other recipes. Ingredients: 1 cup (2 sticks) unsalted butter, softened 3/4 cup (175g) brown sugar 1/4 cup (50g) granulated sugar 2 large eggs 1 tsp vanilla extract 2 1/4 (270g) cups all-purpose flour 1 tsp baking soda 1/2 tsp salt 1 1/2 cups shredded sweetened coconut 1 cup butterscotch chips 1/2 cup semi - sweet chocolate chips Recipe: Preheat oven  to 350°F (175°C). Line a baking sheet with parchment paper. In a large bowl, cream together  the butter, brown sugar, and granulated sugar until light and fluffy. Add eggs  one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together  the flour, baking soda, and salt. Gradually mix the dry ingredients  into the wet mixture until just combined. Fold in the shredded coconut , butterscotch chips and semi - sweet chocolate chips . Drop the dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake  for 18 minutes, or until the edges are golden brown and the centers are just set. Allow cookies to cool on the baking sheet  for a few minutes before transferring to a wire rack to cool completely. Tips and Tricks: Preventing Flat Cookies: These cookies have a tendency to spread quite a bit in the oven. To keep them from turning into flat, gooey puddles, try one of these two methods: Chill the Dough  – After scooping your cookie dough onto the baking sheet, place the entire sheet in the freezer for 30 minutes to an hour. This helps the dough firm up and slows down spreading during baking. Shape Mid-Bake  (My Favorite!) – While the cookies are baking, keep an eye on them. If you notice them spreading too much, take the tray out of the oven and use a spatula or a large round object (like a bowl or wide cup) to gently push the edges inward. Once they’re more rounded, place the cup or bowl over the cookie and gently swirl in a circular motion to reshape them. You can repeat this step as needed throughout baking—this trick works like a charm every time! A Little Tip from Me to You: One thing I always recommend to fellow bakers is don’t be afraid to eyeball some of your ingredients! While I do provide measurements for everything (especially vanilla), I’ll be honest... I usually just pour it straight into the bowl. That often means I’m using more than what the recipe technically calls for, but in my experience, it adds even more flavor to the cookies without affecting the texture at all. So trust your instincts and feel free to bake with a little flexibility—it’s part of the fun! Quick Tip: How to Soften Butter in a Pinch If you're short on time and a recipe calls for softened butter, here’s my go-to method: I leave the butter in its wrapper and microwave it for about 15 seconds . After each interval, I check by pressing my finger into the center of the stick. If it leaves a slight indent but the butter still holds its shape, it’s ready to go! Depending on how cold the butter is to start, this usually takes anywhere from 20 to 35 seconds . Just be careful not to fully melt it!

Fresh, salty, and irresistibly melty, this panini is a summer favorite you won’t want to miss. Loaded with juicy, ripe tomatoes and smoky roasted red peppers, every bite bursts with vibrant, seasonal flavors. Perfect for a light lunch or a crowd-pleasing BBQ, this panini is guaranteed to make mouths water. To me, summer is all about fresh mozzarella, crisp veggies, and savory deli meats like prosciutto. So why not pack all those flavors into one delicious sandwich? I turned mine into a panini, but honestly, it’s just as tasty as a classic, no-press sandwich. One of the best things about making sandwiches is that you can customize them however you want, especially this one! Feel free to add arugula, extra meat, parmesan, or other roasted veggies. The possibilities are truly endless. With that said, let’s dive into this delicious recipe! What You’ll Need:  Panini Press: I’m a huge fan of paninis, but I get that not everyone has a panini press. If that’s you, no worries! You can still get that melty, toasty goodness by buttering a pan and cooking your sandwich on the stove over medium-high heat, kind of like making a grilled cheese. Easy and delicious! Sourdough Bread: I used sourdough for this recipe simply because it was what I had on hand, but really, any thick-sliced bread will work perfectly. Pesto: I used my Basil Pesto recipe, but store bought works just as well! Click here for the recipe.  Mozzarella: I recommend skipping shredded mozzarella for this recipe. Any other type works better. I used a log of mozzarella that was pre-sliced, and it melted perfectly. Extras: I added tomatoes, prosciutto, roasted red peppers, and a drizzle of balsamic glaze to my panini. Feel free to get creative and customize it with your own favorite ingredients. Some other tasty additions you might try include arugula, caramelized onions, or capers. Have fun experimenting! How to Make It  If your panini press has a preheat setting, go ahead and set it to medium-high . If not, no worries, you can skip this step. Start by slicing your bread. Spread an even layer of pesto on both slices. Note :  Choose bread that’s thick enough (about 1½ inches) to hold up under pressure without being squished too thin, but not so thick that the heat can’t melt everything inside properly. Next, layer on your mozzarella and tomato . Use as much or as little as you like! Just keep in mind that overfilling your sandwich can lead to ingredients spilling out during pressing.  After that, I added a few slices of prosciutto on top. Note:  Prosciutto is naturally salty, so I didn’t need to add any extra salt. Depending on what ingredients you choose, consider how they’ll affect the overall seasoning—capers, marinated veggies, or spiced meats can all add a punch of flavor. On the second slice of bread, I added roasted red peppers, then closed the sandwich. Brush both the outside of your sandwich and the grill plates of your panini press with a little olive oil. This helps create those beautiful golden-brown grill marks and adds flavor. Place your sandwich in the press and gently push it down. Note :  As the sandwich heats and the cheese starts to melt, it will become easier to press and you'll get that perfect crispy finish. It usually takes about 3–5 minutes.  Let it cool slightly, then serve immediately. Enjoy! I hope this panini recipe inspires you to get creative in the kitchen! Whether you stick with the classic ingredients or add your own twist, there’s no wrong way to make it your own.  If you try this recipe, I’d love to hear how it turned out—feel free to share your version in the comments below! Don’t forget to tag me if you post a photo on social media and follow me @salty_and_sweet_creations so I can see your delicious creations. Summer Panini with Homemade Pesto servings: 4 sandwiches prep time: 10 minutes cook time: 5 minutes total time: 15 minutes Ingredients: 8 slices of sourdough bread or choice of 1/4 (62g) cup pesto 12 sliced of mozzarella 1 medium sized tomato 8 - 12 sliced prosciutto roasted red peppers balsamic glaze panini press, optional Recipe: Preheat panini press to medium high, optional . Slice bread into 1 1/2 inch thick slices. Spread an even layer of pesto on both slices. Layer tomato, mozzarella, and prosciutto on one slice of the bread. Add roasted red peppers to the other slice of bread. Close the sandwich and brush both sides with olive oil. Brush your panini press with olive oil and place sandwich in the press. Gently push down. Cook panini for about 3-5 minutes until golden brown and crispy . Let cool and enjoy!

This timeless recipe is a true kitchen essential. It's simple to make, bursting with rich flavor, and incredibly versatile. Pesto is perfect for everything from pasta and pizza to salads. A classic Italian sauce that’s sure to impress and leave everyone coming back for seconds. This is a small-batch pesto recipe I made specifically for paninis, you can find that recipe here. If you’re planning to use it for a big pasta dinner or to top a pizza, you might want to double it. After making four paninis, I still had about half the pesto left. So, if you know you won’t use it all, you could cut the recipe in half, but honestly, it’s so good, I doubt you’ll have any trouble finding ways to use it up! What’s In It:  Fresh Basil Leaves : Fresh basil is a must in this recipe. It’s the heart of the sauce and what gives it its vibrant, unmistakable flavor. Grated Parmesan:  Another essential ingredient in this recipe is freshly grated Parmesan. It usually tastes better than the kind that comes in a bottle, but I’ve used both, and the sauce still turns out great! You could also opt for Pecorino Romano if you’re looking for a sharper flavor. Pine Nuts: Traditional pesto is made with pine nuts, but they can be pretty pricey. If you're planning to make pesto regularly or just want a more budget-friendly option, I recommend using walnuts or sunflower seeds. For this recipe, I used walnuts—and honestly, I couldn’t tell the difference. Minced Garlic: Garlic adds an extra layer of flavor to the sauce. You can use fresh cloves or the pre-minced kind from a jar they both work well. Extra Virgin Olive Oil: Another essential ingredient! Olive oil helps blend everything together and gives the sauce that smooth, velvety texture. In general, I recommend using a higher-quality olive oil for the best flavor, but any variety will do. I just wouldn’t recommend substituting it with other types of oil. How to Make Basil Pesto: Toasting  the nuts before blending is optional , but it can add a deeper, richer flavor to the sauce. It’s not necessary, especially if you're short on time, but if you’re using alternatives to pine nuts, like walnuts, it might be worth trying. To toast your nuts, place a skillet over  medium heat and cook them for about 2–3 minutes, or until golden and fragrant. Be sure to stir frequently to prevent burning. Once toasted, let them cool completely  before using.  Add the basil , nuts , garlic , and cheese  to a blender, food processor, or food chopper. I used a food chopper for this batch, which didn’t have a pulse option, and it still worked great. When I’ve used a food processor, I’ve combined the ingredients using the pulse setting. Either method works—you just want the ingredients to be  finely chopped . If you're using a food chopper like I did, just add the olive oil a little at a time, blending in between. If you’ve got a food processor or blender with a lid that lets you pour the oil in while it’s running, even better—go ahead and drizzle it in slowly. The olive oil is what brings everything together. By now, your pesto should be smooth, creamy, and smelling amazing. Lastly, if you want to brighten things up, feel free to squeeze in a little lemon juice for some extra freshness. You can also sprinkle a bit of sea salt on top to boost the flavor even more. Give this recipe a try and let me know how it turns out! I’d love to hear your thoughts and any tips you have for making the perfect Basil Pesto. Feel free to share in the comments or message me if you have any fun twists of your own! Follow me on Instagram @salty_and_sweet_creations for more delicious recipes and to interact with me!  Looking for a way to use your pesto? Go check out my The Best Summer Panini Recipe with Homemade Pesto recipe. Basil Pesto servings: 1 cup prep time: 10 minutes cook time: 0 minutes total time: 10 minutes Ingredients: 1 cup (27g) fresh basil leaves, roughly 1/3 cup (33g) grated Parmesan cheese 1/3 cup (45g) pine nuts, can substitute with walnuts, almonds, or sunflower seeds 2–3 tsps minced garlic 1/4 cup extra virgin olive oil, more if necessary Recipe: Add basil, nuts, garlic, and cheese to a food processor and pulse until finely chopped. Slowly pour the olive oil into mixture and blend until smooth and creamy. Notes: When it comes to cooking, I think it’s really helpful to get comfortable eyeballing ingredients. It gives you more freedom and confidence in the kitchen. These are the rough measurements I used for this recipe. If you prefer more guidance, I recommend checking out my How to Make Basil Pesto section for more detailed instructions. Don't doubt yourself! This recipe is meant to be easy and delicious! If you don't have a food processor a blender or food chopper works as well. Storage tips: Store your pesto in an airtight container in the fridge for up to 5 days or pop it in the freezer if you want to keep it longer.

This cake brings all the classic flavors of a traditional olive oil cake.The rich, moist crumb, a delicate dusting of powdered sugar, and a bright, zesty burst of citrus. It's the perfect showstopper for spring gatherings, effortlessly elegant and full of sunshine. I’ve said it before, and I’ll say it again—I’m totally against waste. Growing up, my mom and grandmother always emphasized the importance of using what you have and not letting anything go to waste. It’s one of the most valuable lessons they passed down to me, and it really hit home once I moved out for college. I’ve learned to take pride in turning ‘nothing’ into something delicious. Take this recipe, for example, it feels classy and impressive, but it’s surprisingly simple, and chances are, you already have everything you need to make it! Olive oil is a staple in Mediterranean cooking, so it’s no surprise that olive oil cake has found its way onto the tables of many Italian families. Clementines are also popular in Italy, but for me, they’re less about tradition and more about practicality. They’re affordable, keep well for a decent amount of time, and usually come in generous bags. The downside? It’s easy to end up with more than you can eat, especially if you live alone. That’s where this recipe comes in. It’s the perfect way to use up extra clementines—and it just so happens to be a stunning dessert for your next dinner party, spring picnic, or whatever seasonal gathering you’re planning. Key Ingredients:  Olive oil: As a Mediterranean staple, it’s no surprise that olive oil found its way into nearly every part of the cuisine—including baking. While I’m not exactly sure how far back olive oil cake goes in history, I do know it’s something I grew up with. Olive oil gives the cake a beautifully moist texture with just the right amount of crumble. I recently learned that it even helps extend the cake’s shelf life, which is a bonus! Note:  And while it may sound obvious, it’s worth emphasizing: the olive oil really is essential in this recipe. You just won’t get the same flavor or texture if you swap it out for something else.” Clementines: Most olive oil cakes feature some kind of citrus, and there are plenty of delicious variations out there. I used clementines for this recipe simply because that’s what I had on hand. Lemons or even grapefruit would be great alternatives, depending on what you’ve got. I juiced the clementines myself for the freshest flavor, but if you’re short on time, store-bought clementine juice works too. Orange juice can also be a good substitute. What to Do:  Preheat your oven to 350°F (175°C). Spray an 8 inch round baking dish with oil. Note: To help prevent the cake from sticking, you can lightly dust your pan with flour after greasing it. That said, I’ve found that the olive oil in the batter usually does a good job of keeping things from sticking on its own. For even easier removal (and a cleaner presentation), using a springform pan is a great option too. If you’re making your own clementine juice, a juicer works great. But if you don’t have one, no problem. Blend the clementines with a bit of water. I used about four clementines and half a cup of water. No need to be too precise here; your goal is to end up with around 120 ml (or about ½ cup) of juice. After blending the clementines, you can use cheesecloth to separate the juice from the pulp for a smoother result. I used a fine-mesh strainer and a rubber spatula to press the juice through. Note: S ince I used a strainer instead of cheesecloth, my juice turned out a bit thicker—which worked just fine for this recipe. (You can see the texture in the video below!) Also, you can zest your clementines during this stage if you don’t want to waste any.  In a larger bowl whisk  together the flour, sugar, baking soda, baking powder, and salt. Then set aside.  In a separate bowl combine  the olive oil, clementine juice, clementine zest, vanilla, and water. Note: Don’t over mix. You just want your ingredients to be throughly combined here.  Pour into your prepared man. I like to give my pan a few taps to make sure that the batter is evenly distributed.  Bake  the cake for about 35 minutes. Oven temperatures can vary, so keep an eye on it, but 35 minutes is a good place to start. Let the cake cool completely , then finish it off with a dusting of powdered sugar, a dollop of whipped cream, dried fruit, or any other toppings you love! If you give this recipe a try, I’d love to hear how it turned out, leave a comment below! For this post, I didn’t take as many step-by-step photos since I’ve included a video below instead. Let me know what you prefer: photos, videos, or a mix of both. I’m always open to suggestions and would love your feedback! Follow me on Instagram @salty_and_sweet_creations for more delicious recipes and to interact with me!  Clementine Olive Oil Cake servings: 8 slices prep time: 15 minutes cook time: 35 minutes total time: 48 minutes Ingredients: 1½ cups (190g) all-purpose flour ½ cup (100g) granulated sugar ½ tsp baking soda ½ tsp baking powder ¼ tsp salt ½ cup (120ml) olive oil (or neutral oil if you prefer) ½ cup (120ml) fresh clementine juice (about 3–4 clementines) 1 tbsp clementine zest (from 2–3 clementines) 1 tsp vanilla extract Recipe: Preheat oven  to 350°F (175°C). Grease an 8-inch round pan. In a bowl, whisk together flour, sugar, baking soda, baking powder, and salt. In another bowl or large measuring cup, mix olive oil, clementine juice, zest, and vanilla. Combine  the wet and dry ingredients until just mixed — don’t over mix. Pour into pan  and smooth the top. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan  for 10 minutes, then remove and cool completely on a wire rack. Dust with powdered sugar or top with whipped cream, dried fruit, etc. Notes: I also added about a tablespoon of water to this recipe. My juice was a bit pulpy, so I needed to thin it out slightly. If you're making your juice from scratch, I recommend adding an extra tablespoon of water or milk to achieve a smoother consistency. If you're interested in seeing how I dried out my clementines leave a comment below!

Sweet, warm, and perfectly gooey—these Apple Sauce Oat Bars are sure to impress. Whether you enjoy them as a quick snack, a cozy breakfast, or an easy dessert, they totally deliver. They’re versatile, satisfying, and made with simple ingredients you probably already have on hand. However you decide to serve them, I know you’ll love every bite! First off, I want to say a quick sorry  for the radio silence these past few weeks. Life has been a little hectic. I’ve been juggling graduation and preparing for a big move back to South Jersey. Things are finally starting to settle down, and I’m so excited to be back in the kitchen creating new recipes to share with you all! With the move coming up, I’ve been on a mission to use up as much of the food in my pantry as possible. I really try to avoid waste whenever I can, so I got creative with what I had on hand. That’s exactly how these Apple Sauce Oat Bars  came to be! A few leftover oatmeal packets, some apple sauce, and a little kitchen improvisation turned into a delicious, wholesome snack that I had  to share. What You'll Need Butter: It’s an essential ingredient in this recipe. It acts as the binder that brings the oats and sugar together to form that perfectly chewy, golden “crust.” I used salted butter simply because that’s what I had on hand, and it worked great! If you’re using unsalted butter, just be sure to add a pinch of salt somewhere in the mix to balance out the sweetness and bring out all the flavors. Brown Sugar: Brown sugar is the way to go here. Thanks to the molasses content, it adds a rich, slightly caramel-like flavor that pairs perfectly with the apples and oats. But it’s not just about taste—brown sugar also helps create that soft, chewy texture we’re after. It melts beautifully into the mixture, making these bars extra tender and delicious. Definitely a key player in this recipe! Flour: Flour gives these bars their structure. I used all-purpose flour, and I recommend sticking with it for this recipe. Unlike self-rising or specialty flours, all-purpose doesn’t contain any added leavening agents, which is perfect here, since we’re not looking for these bars to rise. We just want them to hold together with a nice, sturdy bite. Oats: For the oats, I used what I had on hand—a mix of Quaker’s Cinnamon & Spice and Maple & Brown Sugar oatmeal packets. Not only did they help me clear out the pantry, but the pre-added flavors worked perfectly in this recipe! If you don’t have flavored packets, no worries—plain rolled oats will do just fine. Just be sure to add a bit of cinnamon (and maybe a touch of maple syrup or brown sugar) to capture that warm, cozy flavor. That said, I genuinely loved how the flavored packets turned out and would definitely use them again next time. Applesauce: This recipe was also the perfect excuse to use up some leftover applesauce cups. I had a random mix—some with cinnamon, some without—but they all happened to be unsweetened, which didn’t effect the overall flavor. You can use whatever applesauce you have on hand. If you’re using plain, unsweetened applesauce with no added spice, I recommend tossing in a little extra cinnamon to boost the flavor. It’s a flexible ingredient, so don’t stress—just use what you’ve got! How to Make These Delicious Bars 1 . Preheat the oven to 350°F (175°C) and spray a 8 x 8 baking dish with cooking oil. Note: You can use a 9 x 13 baking dish as well. I only had my square baking dish on hand and the bars still turned out great. I’d also take the butter out during this step so that it can get to room temp.  2. Start by  cutting your butter  into smaller pieces and adding it to a bowl with the brown sugar and flour. This step is where a food processor or blender really comes in handy—you want to pulse the ingredients together until they form a crumbly, sandy texture. I only had a NutriBullet, which didn’t quite do the trick. But if you're in the same boat, don’t worry! I’ve got a trick! I used a potato masher to slowly press everything together. It takes a little extra time, but once most of the butter is worked in, you can start scraping down the sides of the bowl and mixing until the mixture forms soft clumps. That’s when you know it’s ready. 3 . Next, add  your oats into your clump mixture. Mix or pulse until they are combined. Note: If you are not using pre flavored oatmeal, then I would also add cinnamon or whichever other spices you want.  4. Press half  of the mixture into your baking dish. Note:  You want the mixture to be flat on the pan. Don’t worry about trying to make a crust or push the mixture onto the sides of the dish.  5 . Spread your applesauce in an even layer on the crust. Note: Again, if you’re using plain apple sauce you’ll want to mix some cinnamon or other flavors into it.  6 . Add  the rest of your mixture to the top. You don’t have to press it down during this step. Just evenly sprinkle it on top of the apple sauce.  7. Cook  for 40 minutes and let cool.  Comment below if you give this recipe a try! Let me know what other variations you add! Follow me on Instagram @salty_and_sweet_creations  for more delicious recipes and to interact with me!  Apple Sauce Oat Bars servings: 9 bars prep time: 10 minutes cook time: 40 minutes total time: 50 minutes Ingredients: 1 cup of butter, room temperature 1 cup (238 g) brown sugar 2 cups (250 g) all - purpose flour 1 cup (80 g) flavored oatmeal packets 2 cups (16 oz) apple sauce, see what you'll need Recipe:   Preheat the oven to 350°F (175°C) and spray 8 x8 baking dish with cooking oil. Cut butter into pieces. Add to food processor with brown sugar and flour. Pulse until crumbled mixture forms, see how to make these delicious bars Add the oats and mix until combined. Press half of the mixture into the baking dish. Spread apple sauce and sprinkle remaining oat mixture on top. Bake for 40 minutes until golden brown. Allow to cool and enjoy!

These cookies are seriously something special. They strike the perfect balance of soft and sweet with just the right hint of crunch. Packed with all the nostalgic flavors of classic strawberry shortcake, they’re a fresh and fun twist that feels just right for spring and summer. Everything you love about the dessert — in an easy, irresistible cookie. I was heading to my boyfriend’s friend’s house recently to watch the Phillies game and knew I couldn’t show up empty-handed. I love any excuse to bake something sweet for friends and family, so I jumped at the chance. With the weather warming up, strawberries have been calling my name — they just scream  spring and summer. So, I thought: why not turn a classic strawberry shortcake into a cookie? Trust me, you’re going to want to try this one. Okay, full credit where it’s due — this isn’t  my original recipe! I found it on Molly’s Home Guide   blog, and I haven’t tried any of her other recipes yet , but based on how these turned out, I definitely will. These cookies came out so  well — soft, sweet, and full of that classic strawberry shortcake flavor in a fun new form. I love discovering home bakers and recipe creators through social media, and this one stopped me in my scroll. It’s such a crowd-pleaser because people aren’t expecting a strawberry shortcake cookie  — it’s a twist that feels impressive without being over-the-top effort-wise. Let’s get into it, because you’re going to want to try these! Ingredients: Granulated White Sugar: You’ll use this for the cookie crumble and the cookies themselves.  Brown Sugar: I ended up using dark brown sugar instead of light, which is what the original recipe calls for. Honestly, I didn’t notice much of a difference aside from the cookies looking a little darker — the flavor was still spot on! Vanilla: Adding vanilla to recipes is one of my favorite tricks — it really elevates the flavors and adds a warm, rich element that ties everything together. All - Purpose Flour: For all recipes, flour is such a staple to ensure you’re getting the structure you want.  Baking Powder: Baking powder is typically used to create fluffier cookies because it's a rising and leveling agent.  Canola Oil:  You could probably use whatever oil you’ve got, but canola is usually the best bet since it won’t mess with the flavor. It just does its job and lets the strawberry shortcake vibes take the lead. Strawberries: The star of the show: fresh strawberries. You’ll definitely want to use fresh for this recipe — they bring that bright, juicy flavor that really makes these cookies pop. You might  be able to get away with frozen strawberries, but I haven’t tried it myself, so I can’t say for sure how they’d turn out. If you give it a shot, let me know how it goes! Lemon Juice: You can use either fresh or bottled lemon juice for this step — whatever you have on hand works just fine. You’ll toss the chopped strawberries in the juice and set them aside. This not only helps keep the berries fresh, but also gives them a chance to soak up and enhance their flavor. Think of it like a quick little marinade for maximum strawberry impact. Unsalted Butter: I’m team unsalted butter when it comes to baking — it just makes it easier to control the salt. That’s what Molly calls for in her recipe too, so you’re good to go with that one. Egg and Egg Yolk: I’ve read that using just an egg yolk instead of a whole egg can really add richness and improve the texture of a recipe. I’d never tried it in a cookie recipe before, but it worked out great! The cookies turned out wonderfully soft and flavorful. Salt: The recipe calls for fine sea salt, but I ended up using regular table salt, and everything turned out just fine. Feel free to use what you have! How to Make Strawberry Shortcake Cookies  Preheat your oven to 300°F (150°C) a nd line a baking sheet with parchment paper. In a small bowl  combine  your sugar, brown sugar, flour, baking powder, oil and vanilla. It’ll turn into almost a soft dough  consistency that can easily break apart.  Using your hands, break apart  the soft dough into clumps on your baking sheet.  Bake  for around 18 minutes, until the clumps have turned golden brown and feel hard. Once done cooking, set them aside to cool. Note: Keep an eye on these because depending on your oven they may bake quicker or slower. Also, don’t worry if any of your clumps are bigger than you’d like, you’ll be able to break them apart when you top your cookies later on in the process.  Now let’s get started  on the cookies themselves. You can turn your oven off at this point because you’re going to put your cookies into the freezer to chill before baking them.  Chop  up your strawberries and toss them  in the lemon juice. You want them to be well coated, but not sitting in too much of the juice. Set aside.  In a larger bowl cream together  the butter, brown sugar, and granulated sugar until it becomes light  and fluffy . Note: Molly’s recipe calls for softened butter. I usually never remember to leave my butter out to soften so instead I microwave in 10 second increments. I will say that I may have over softened my butter, but it didn’t cause my cookies to spread out too much.  Add  the egg, egg yolk, and vanilla to your bowl and mix .  In a separate bowl whisk  together your flour, baking powder, baking soda, and salt. Then add  your dry ingredients into your wet. Note:  You’ll want to do this step gradually to prevent your flour getting everywhere as well as to make sure it’s fully incorporated.  Fold  the crumbs and strawberries into your dough. Note : Make sure to save some crumbs to top your cookies before baking and for after baking. I also drained my strawberries before adding them to my dough.  Using a ¼ cup, scoop of dough balls onto your baking sheet. This dough was particularly sticky so if you’re struggling with the fourth cup you can also grab about palm sized pieces of dough and roll them into balls.  Now, chill  the tray in the freezer. I let mine chill for about 2 and a half hours, but felt I definitely could have let them go longer. Molly’s recipe recommends giving them a full 24 hours. With that said, I know some people don’t have the time for that. The longer you chill them the less chance your cookies have of spreading out too much.  Preheat your oven to 300°F (150°C). As your oven is preheating, sprinkle more of your crumb mixture on top of your cookies. Put the tray of frozen dough into the oven and cook for about 15-18 minutes. Again, times can vary depending on your oven so just try and keep an eye on them.  You’ll know your cookies are done when the edges are  golden brown  and the center does not look as wet and moist as it does during the first few minutes of baking.  Take your cookies out of the oven and  top  with more of the crumb mixtures. Note: I decided to slice my strawberries and put them on top of the cookies once they finished cooking. Also, I found that if you decide to put the whole slice on top that it’s better to take the cookies out about midway through, top with the strawberry, then allow to finish baking.  Note: If your cookies have spread out a bit too much, don’t worry — you can easily fix that! While they’re still warm, take a large round cup and gently bring the edges of the cookie together. If you’re not too worried about keeping the edges perfectly intact, you can also use the cup to cut around the edges for a neat, uniform shape. I recommend moving the cup in circular motions to ensure you get a perfectly round cookie. Comment below if you give this recipe a try! Also, message me if you’ve discovered your own tips and tricks for making these Strawberry Shortcake Cookies Follow me on Instagram @salty_and_sweet_creations for more delicious recipes and to interact with me!  ...Don't forget to check out Molly’s Home Guide !! Strawberry Shortcake Cookies servings: 10 cookies prep time: 25 minutes cook time : 18 minutes total time: 43 minutes Ingredients Shortcake Crumbs: 1/4 cup (50g) granulated sugar 1 tablespoon (14g) brown sugar 6 tablespoons (47g) all - -purpose flour 1/2 teaspoon baking powder 4 tablespoons (56g) canola oil 1/2 teaspoon vanilla Cookies: 2/3 cup (133g) chopped strawberries 1 teaspoon fresh lemon juice 12 tablespoons unsalted butter, softened 1 cup (230g) brown sugar 1/4 cup (50g) granulated sugar 1 egg 1 egg yolk 1 teaspoon vanilla 2 cups and 2 tablespoons (270g) all - purpose flour 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon baking powder Recipe Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper. In a small bowl  combine  your sugar, brown sugar, flour, baking powder, oil and vanilla. Break apart  the soft dough into clumps on your baking sheet.   Bake  for 18 minutes, until golden brown. Set aside to cool. Chop  strawberries and toss them  in lemon juice. Set aside.  In a large bowl ream together  the butter, brown sugar, and granulated sugar until it becomes light  and fluffy . Add  the egg, egg yolk, vanilla, and mix .  In a separate bowl whisk  together flour, baking powder, baking soda, and salt. Add  your dry ingredients into your wet. Fold  the crumbs and strawberries into your dough. Using a ¼ cup, scoop dough balls onto your baking sheet. Chill  the tray in the freezer for a minimum of 2 hours. Preheat your oven to 300°F (150°C). Sprinkle crumb mixture on top of dough balls. Bake for 18 minutes until golden brown. Take cookies out of oven and top with more crumbs and strawberry slices (optional). Allow to cool and enjoy . Recipe Video:

Decadent, rich, and moist—these chocolate brownies are loaded with chocolate chips and topped with even more chocolate. They’re guaranteed to satisfy any chocolate craving! Nothing beats a simple, easy treat you can enjoy for breakfast, brunch, or dessert. Breakfast is the most important meal of the day, right? So why not start your morning with a delicious treat! These muffins are perfect—whether you’re hosting a brunch or meal prepping for the week. With Easter right around the corner, I’ve been thinking about what I’d serve if I were hosting a brunch. This recipe came to mind immediately—it’s a crowd favorite! Technically, they’re muffins, but they’re almost like having cake for breakfast… and honestly, who wouldn’t want that on Easter morning? I’ve added Greek yogurt to these muffins to make them extra moist. It also adds a bit of protein, so if you’re enjoying them for breakfast, you don’t have to feel too guilty about it! No Greek yogurt? No problem. You can swap it out for sour cream or leave it out entirely—your muffins will still be delicious.  Essential Ingredients: Unsweetened Cocoa Powder: This is where you’ll get half of your chocolate flavor from—unsweetened cocoa powder. It’s a baking staple because it delivers that rich, chocolatey taste without the added sugar and fat you’d find in regular chocolate. I usually use Hershey’s unsweetened cocoa powder, but I’ve heard great things about Ghirardelli too. Even budget-friendly options like the Great Value brand have worked just as well for me! Unsalted Butter: If you’ve read my other recipes, you know I usually go for unsalted butter. It makes it easier to control how much salt I’m adding overall. That said, feel free to use salted butter—just make sure to leave out the added salt in the recipe. Full transparency: I only had five tablespoons of unsalted butter on hand, so I used two tablespoons of salted butter to make up the difference. I simply skipped the extra salt, and it worked out perfectly! Greek Yogurt:  I used plain whole milk Greek yogurt for this recipe, but I’ve also used reduced-fat versions in the past, and they still make the muffins super moist. The most important thing is to use plain Greek yogurt—avoid flavored varieties, or you might accidentally change the flavor of your muffins. Note : Greek yogurt can add a slight tang to your muffins. If that’s not your thing, feel free to leave it out—your muffins will still turn out delicious! Buttermilk: Buttermilk works similarly to Greek yogurt—it has a richer fat content that helps keep baked goods moist for longer. I used it in this recipe simply because it’s what I had on hand, but after seeing how these muffins turned out, I’d definitely use it again! No buttermilk? No problem. Any milk will work—even dairy-free alternatives! Chocolate Chips:  You can really use any type of chocolate chips for these muffins. Semi-sweet chips are commonly used in baking because they hold up better in the oven, but I personally love using milk chocolate chips in most of my recipes. For this batch, I used a mix of semi-sweet chocolate chips and some extra milk chocolate chips I had on hand. To finish them off, I even chopped up a few mini chocolate bars and sprinkled them on top—because why not? Feel free to play around with the amount and type of chocolate you use! Note:  Got leftover Easter candy? No problem! Save this recipe and use it up in the most delicious way possible. How to Make Double Chocolate Muffins Preheat your oven  to 375°F (190°C) and line a muffin pan with cupcake liners  or you can grease it well. Note: If you’re having trouble getting your cupcake liners to stay in your tin you can lightly spray oil first then put the liners in.  In a medium bowl whisk  together flour, unsweetened cocoa powder, baking soda, and baking powder then set it aside. Note: You should add your salt during this step if needed. I prepare by whisking together my dry ingredients because it ensures that there are no clumps.  Using a larger bowl add  your melted butter and sugar. Whisk  until the ingredients are smooth and combined. Notes: You can melt your butter on the stove top or in the microwave. I usually put my butter in the microwave for 30 second increments, you don’t want to burn your butter, but it should be melted for this recipe.  Beat  the eggs into this mixture and then add  greek yogurt, buttermilk, and vanilla. Continuing beating until everything is combined.  Gently mix  in the dry ingredients to the wet. Note: You don’t want to overmix here. You just want to make sure that there are no streaks of flour and the texture is thick.  Fold  in the chocolate chips and fill your baking cups to the top. Note: I wouldn’t usually recommend filling your baking cups to the top, but when I make muffins I find that it gives them larger tops with higher domes, which I feel look bakery worthy!  After filling your baking cups, sprinkle extra chocolate chips on top and put them in the oven for 18-22 minutes. Note: I find that 20 minutes usually is the sweet spot for these muffins. With that said, starting at 18 minutes then using a toothpick to see if the center of the muffins are still wet is probably your best bet. Let  cool  for a few minutes, pop them out of the tin, and enjoy! Tried this recipe?  I’d love to hear how it turned out for you! Leave a comment below and feel free to give it a rating—your feedback helps me know if these recipes are helpful and what you'd like to see more of! Follow me on Instagram @salty_and_sweet_creations for more delicious recipes and to interact with me!  If you want to watch me make these go to my TikTok by clicking HERE Fudgy Double Chocolate Muffins servings: 12 muffins prep time: 15 minutes cook time: 20 minutes total time: 35 minutes Ingredients 1 ¼ cups (160g) all-purpose flour ½ cup (45g) unsweetened cocoa powder 1 tsp baking powder ½ tsp baking soda ¼ tsp salt ½ cup (115g) unsalted butter, melted ½ cup (100g) brown sugar ¼ cup (50g) granulated sugar 2 large eggs ½ cup (120g) plain Greek yogurt ½ cup (120ml) buttermilk, see essential ingredients   2 tsp vanilla extract 1 cup (170g) semi-sweet chocolate chips or chunks, extra for topping Recipe Preheat oven  to 375°F (190°C). Line a muffin tin or grease well. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt (if needed) In a large bowl, mix the melted butter  with both sugars  until smooth. Beat in the eggs , then add the Greek yogurt , buttermilk , and vanilla . Stir until combined and creamy. Gently mix in the dry ingredients —don’t over mix, just until it’s all incorporated. Fold in the chocolate chips , saving a few for the top. Fill muffin cups to the top and sprinkle a few chips on each. Bake  for 18–22 minutes, until a toothpick comes out with just a few moist crumbs. Cool for 5-10 minutes, remove from pan, and enjoy. Notes: Try not to over mix your batter, it may make a denser muffin. You can leave the chocolate chips out, but it makes this recipe beyond delicious. While I usually recommend filling muffin cups only halfway, this recipe breaks the rules—in the best way. Fill the tins to the brim for beautifully domed muffins with those irresistible oversized tops!

Pound cakes are a timeless, delicious treat—simple to make and perfect for just about any occasion. Whether you're serving it alongside a cup of tea, offering it as a midday snack, or adding a sweet touch to your brunch table, this classic recipe has you covered. Made with rich buttermilk and creamy Greek yogurt, this pound cake comes out incredibly moist, tender, and full of flavor—an irresistible crowd-pleaser every time. One of the things I love most about pound cake is how easy it is to customize. It’s the kind of recipe that can be dressed up or down depending on the season—or just what you’re in the mood for! Around Easter, my mom always makes a blueberry lemon pound cake that’s out of this world. Come fall, a pumpkin spice version hits just right. This particular recipe is the perfect base: delicious on its own, or ready for any flavors you want to fold in. If you’ve been following along with my recipes, you’ll know I’m big on using what I have on hand—nothing goes to waste in my kitchen! Earlier this week, I made crunchy onion rings and had some leftover buttermilk, which got me thinking... pound cake! If you don’t have buttermilk, no stress—you can use regular milk. And if you’re out of Greek yogurt, just add an extra egg or two. That’s the beauty of pound cake: it’s forgiving, flexible, and almost impossible to mess up. Now let’s dive into all the ins and outs of this cozy, classic recipe! What You'll Need: All-Purpose Flour: Traditionally, pound cakes are made with equal parts flour, butter, and eggs—that’s actually where the name “pound cake” comes from! For this recipe, I played around with the ratios a bit to get the perfect texture and flavor, but one thing stays the same: flour is key. It kind of goes without saying, but in just about every baked good, flour is the foundation. It gives the cake structure and holds everything together. Choosing the right type and measuring it properly can make a big difference in the final result. For this recipe, I recommend using all-purpose flour for the best balance of softness and structure. Eggs: Eggs play a big role in pound cakes—they’re not just for binding the ingredients together, but they also affect the texture. The more eggs you use, the denser and richer your cake will be. My mom’s version actually uses six eggs and skips the Greek yogurt entirely. It’s dense, buttery, and absolutely delicious. In contrast, this recipe uses fewer eggs and adds both buttermilk and Greek yogurt, which gives the cake a lighter, more tender crumb. So if you're someone who prefers a super dense pound cake, just keep that in mind—you can always adjust based on your taste! Vanilla Extract: This ingredient is totally optional—it’s all about adding a little extra flavor to the cake. If you’re not a fan of vanilla, feel free to swap it out for almond extract, lemon extract, or whatever flavor you’re craving. It’s a small touch that can really change the vibe of the whole cake! Baking Powder: Again, baking powder isn’t a must-have in traditional pound cake recipes. Classic pound cakes actually don’t rely on leavening agents to rise—they get their structure and lift from the eggs and the mixing technique. That said, a small amount of baking powder can help create a softer, fluffier interior and encourage a more even rise. So while it’s not essential, it can give the cake a bit of extra lift and lightness. Granulated Sugar: Sugar is a must in any good baked good—it’s what brings the sweetness and balances out all the rich, buttery flavors in the cake. In pound cake, sugar doesn’t just sweeten things up; it also helps create that beautifully golden crust we all love. Salt: Don’t be afraid to add salt into your recipes. It actually enhances the sweetness!  Unsalted Butter:  I always recommend using unsalted butter in baking. It gives you full control over the salt level in your recipe, which is especially important when you’re aiming for the perfect flavor balance. Different brands of salted butter can have varying amounts of salt, so starting with unsalted lets you  decide how much to add in. Buttermilk: As I mentioned earlier, I decided to use buttermilk in this recipe simply because I had some in my fridge. After looking into the benefits, I discovered that buttermilk does wonders for a pound cake—it adds a subtle tang and a rich creaminess that elevates the flavor. Plus, it helps create a lighter, more tender texture. If you’re someone who prefers a denser pound cake, though, you might want to skip the buttermilk and stick with regular milk. It’s all about personal preference! Greek yogurt: Now, here’s where I got a little “extra.” I decided to add Greek yogurt to the mix because it really helps make cakes extra moist—and sour cream works the same way! However, I do want to warn you: if the batter becomes too liquidy, it can affect the texture of the pound cake. So, I had to play around a bit with how much buttermilk I added after the yogurt to get the perfect consistency. If that sounds a little stressful, no worries! You can always skip the Greek yogurt, add an extra egg, and just use the full cup of buttermilk instead. It’ll still turn out delicious! How to Make This Recipe: Preheat your oven to 325°F  and prep your loaf pan. You can either spray the pan with oil or smear butter generously on the inside. Next, add a small amount of flour to the pan and give it a good shake, ensuring it evenly coats the entire surface. This step helps the cake release smoothly once it’s baked. Start by creaming together the butter and sugar —this step is crucial. You want to be careful not to over-cream, though. Over-creaming can incorporate too much air into the batter, which can affect how the cake rises and settles once it’s cooled. Aim for the butter and sugar to be well-combined and lighter in color, but stop there. This will help create a smooth, even texture without compromising the final result. Note: Do this in a larger bowl because you’re going to add your dry ingredients to this.  Next, add in your eggs , vanilla extract , and Greek yogurt . But again, don’t over - mix!  Over-mixing at this stage can cause the same issues as over-creaming your butter and sugar—too much air in the batter, which can affect the texture and rise of your cake. Just mix until everything is combined, and then move on to the next step. Set this aside.  In a separate bowl, whisk together the flour, baking soda, and salt. This helps evenly distribute the dry ingredients, ensuring a smooth batter without any clumps. Once everything is well-mixed, you’re ready to combine it with the wet ingredients. Slowly incorporate the flour  into the wet mixture, adding in your buttermilk  as well. Again, it’s crucial not to over mix  at this stage! Once the flour is added, over mixing can develop the gluten too much, resulting in a dense and chewy texture instead of the light, tender crumb we’re aiming for. Mix just until everything is combined, and then you’re good to go! Pour your batter into the prepared loaf pan, but be sure to leave about half the pan free . This gives your cake plenty of room to rise and ensures it bakes evenly without overflowing. Note: I used an 8 x 4 loaf pan, but for some reason I had extra batter left. I bought this loaf pan from the dollar tree so I’m assuming the dimensions may be off.  Bake your pound cake for 45-50 minutes. You’ll know your cake is done when you can see that the edges of the cake have browned and the top also begins to become golden in color.  Let your cake cool in the pan for about 15 minutes  before carefully removing it. Once out of the pan, wrap it in plastic wrap  and let it cool further in the fridge. Note: This step is key—it helps lock in the moisture, slowing down the drying process so your cake stays wonderfully tender. I hope you give this recipe a try and let me know how it turns out! I love hearing all the delicious variations you come up with. If you enjoyed this recipe, be sure to check out some of my other favorites, and don't forget to share with friends and family! Follow me on Instagram @salty_and_sweet_creations for more delicious recipes and to interact with me!  Simple Pound Cake servings: 8 slices prep time: 10 minutes cook time: 45 - 50 minutes total time: 55 - 60 minutes Pound cakes are a timeless, delicious treat—simple to make and perfect for just about any occasion. Whether you're serving it alongside a cup of tea, offering it as a midday snack, or adding a sweet touch to your brunch table, this classic recipe has you covered. Made with rich buttermilk and creamy Greek yogurt, this pound cake comes out incredibly moist, tender, and full of flavor—an irresistible crowd-pleaser every time. Ingredients: 4 eggs 2 cups (240g) all - purpose flour 3 teaspoon vanilla 1/2 teaspoon baking powder 1 1/3 cups (267g) granulated sugar 1/2 teaspoon salt 1 cup unsalted butter, two sticks 1 cup (8 oz) buttermilk, see notes 1/4 cup (58 g) greek yogurt, see notes Instructions: Preheat oven to 325 °F (163°C). Spray pan with oil and lightly flour it. Tap bottom of pan to get rid of excess flour. In a large bowl, cream together butter and sugar until light and fluffy . Add eggs, vanilla, and greek yogurt. Mix until combined and set aside. In a medium sized bowl, whisk flour, baking soda, and salt. Slowly add your dry ingredients into your wet. Vary between adding drying ingredients and your buttermilk. Don't over mix. Pour batter into your prepared pan and cook for 45-50 minutes. Once the edges have browned and the top is golden brown take the cake out of the oven and let cool. Remove cake from pan, wrap in saran wrap, and place in fridge until completely cooled . Notes: You don't want your batter to be too runny. I used roughly about a 1/2 cup of buttermilk instead of the full cup. See, What You'll Need You can use sour cream if you don't have greek yogurt or you can omit it entirely and use the full cup of buttermilk. Do not over mix! It'll effect the texture of your pound cake. It may be easier to use a whisk rather than a hand or stand mixer to ensure you're not over mixing.

Onion rings or fries? It’s a tough choice, but for me, onion rings always win as the ultimate side dish—whether I’m at a diner or a burger joint. The good news is, you can now make these irresistibly crispy and savory onion rings right at home with just a few simple ingredients! No need to wait for your next restaurant visit to enjoy this crispy perfection. These onion rings turned out absolutely perfect! I’ve made them in the past, but it’s been so long that I forgot just how much I love this recipe. Not only are they delicious, but I also find myself with extra onions sitting in my pantry, only to end up tossing them before I get a chance to use them. If you’re in the same boat, then this recipe is ideal for you! The best part? Most of the other ingredients are common pantry staples, making it an easy and fuss-free dish to whip up anytime. Key Ingredients:  Onions: Of course, you’ll want to use yellow onions for this recipe—nothing beats their perfect balance of sweetness and tang. That said, I’ve never tried it with red onions, so if you decide to give that a go, let me know how they turn out! I’m always curious to hear how different variations work. Baking Powder: Baking powder gives your onion rings that extra crunch. If you’re worried about them not being crispy enough, you can also add about a teaspoon of cornstarch to the mix. Both ingredients help absorb any excess oil, ensuring your onion rings come out perfectly crispy every time. Buttermilk: Buttermilk is often the go-to choice for frying recipes, and for good reason. Its thicker consistency helps seasoning and breading stick better, while its higher fat content and acidity contribute to that perfect golden-brown crunch. If you don’t have buttermilk on hand, I recommend using whole milk instead of skim or 2% for the best results. Seasonings: If you’re looking to use up some seasonings in your pantry, now’s your chance! In my opinion, you can’t go wrong with how you season your flour, but if you’re looking for a little guidance, I personally love using salt, pepper, onion powder, garlic powder, and paprika in most of my recipes. If you’re not a fan of even the slightest kick, feel free to leave out the paprika.  Cooking Oil: I always use canola oil when deep frying—it's a must for that perfect crisp! That said, I know deep frying isn’t the healthiest choice for an everyday diet. I like to enjoy treats like these every once in a while, especially when sharing them with family and friends. If you want to skip the oil, you can try baking or air frying them, but just a heads-up—they won’t have quite the same crispy, golden goodness! How to Make Onion Rings  Whisk together your flour, baking powder, and seasonings in a bowl, then set it aside. Note:  I’ve found it’s best to prep your flour mixture first for two reasons. One, cutting onions can sting your eyes—no one wants to suffer through that longer than necessary! Two, the longer your sliced onions sit out, the drier they get. While you typically don’t want too much liquid when frying, fresh-cut onions allow the first coat of flour to stick much better. Slice the onions by cutting off one end, then cut the onion into slices about ¾ inch thick. The thickness is up to your personal preference, so feel free to adjust based on how thick you like your rings. Just remember, you’ll be pulling apart the slices, so each slice should give you about 3-4 onion rings. Note:  I prefer to cut the stem end of the onion for cleaner slices. Now, dip your onion into the flour mixture and set outside. Note: This is where a less dry onion is going to come in handy.  Add your egg to the remaining flour and whisk the mixture to get a sense of its thickness. Gradually add your buttermilk until the batter reaches the right consistency—think thick brownie batter. You want it to be thick enough to coat the onion rings without being too runny. If your stove takes a little while to heat up, feel free to start heating the oil while you prep your ingredients. If you’re like me and want to get things moving, go ahead and heat the oil now. My stove can be a bit finicky, so I usually adjust the temperature between medium-high and low-medium. Note: You’ll know the oil is ready when you splash a little water onto your fingertips and flick it into the oil. If it bubbles, you're good to go and can start frying. Take your floured onion rings and dip them into the batter. At this point, you can go ahead and drop them into the oil until they’re golden brown, or you can take it a step further for an even better crunch. After dipping the onion rings in the batter, coat them in breadcrumbs before frying. Note: I highly recommend adding the breadcrumb coating for a better bite and texture—it gives the onion rings an extra crunch. If you choose to skip the breadcrumbs, don’t worry, the batter still fries up nicely. However, the texture will be more like a funnel cake, which, personally, I’m not a fan of. When frying, it's ideal to use a deep frying pan. Since I didn’t have one, I opted for my largest frying pan instead, and it worked out perfectly! If you find yourself in the same situation, just keep an eye on your onion rings. Use a fork to flip them over so both sides become golden brown and the onion rings cook through evenly. Once the onion rings are done cooking, place them on a paper towel lined plate and voila! Note: You can top your onion rings with sea salt, fresh herbs and serve with your favorite dips as well. Give this recipe a try and let me know how it turns out! I’d love to hear your thoughts and any tips you have for making the best onion rings at home. Feel free to share in the comments or message me if you have any fun twists of your own! Follow me on Instagram @salty_and_sweet_creations for more delicious recipes and to interact with me!  Crispy Onion Rings servings: about 15 prep time: 15 minutes cook time: 15 minutes total time: 30 minutes Onion rings or fries? It’s a tough choice, but for me, onion rings always win as the ultimate side dish—whether I’m at a diner or a burger joint. The good news is, you can now make these irresistibly crispy and savory onion rings right at home with just a few simple ingredients! No need to wait for your next restaurant visit to enjoy this crispy perfection. Ingredients: 2 onions 1 cup (120g) flour 1 teaspoon baking powder 1 cup (8oz) buttermilk 1 egg 1 cup  (100g) breadcrumbs salt pepper onion powder paprika garlic powder cooking oil Instructions: Whisk flour, baking soda, and seasonings in bowl. Set aside. Cut onion into 3/4 inch slices. Cover onion slices with flour mixture. Set aside. Whisk egg into flour mixture. Add buttermilk until a thick batter consistency. Heat oil in a deep frying fan. Dip the onion into the batter then press into the bread crumbs and slowly drop into the oil. Fry until golden brown, See How to Make Onion Rings Place onion rings on a paper towel lined plate and serve with ranch, ketchup, or your choice of dipping sauce!

This recipe holds a special place in my heart, and I'm thrilled to share it with you. It's one of my very first family recipes, passed down from someone I hold dear. Below, you'll find my grandmother Mimie's cherished recipe for her mouthwatering BBQ sauce and tender ribs. I vividly remember gathering around the table with my family during the warm spring and summer months, eagerly awaiting my grandmother’s mouth watering dishes. Interestingly, when I was younger, I couldn’t stand ribs! I’d happily indulge in Mimie’s coleslaw, pasta salad, and potatoes, but the ribs? Not a chance. Fast forward to today, and I now find myself craving the tender, tangy goodness of her BBQ ribs. Although my grandmother is no longer with us, her cherished recipes continue to live on, keeping her memory alive with every bite. Ribs are a delicious addition to any meal, no matter the season, but for me, they’re synonymous with sun-soaked days and warm weather. With the first day of spring already here, my craving for ribs hit a little earlier this year. This is my first time making this dish, and I’m excited to share what I remember from my grandmother's cooking, along with some helpful tips I’ve picked up along the way. Unfortunately, Mimie’s recipe only included instructions for her signature BBQ sauce, so I had to do a bit of research on how to prepare fall-off-the-bone ribs. After some digging, I found a post by MyNameBeVal on TikTok. The first half of this recipe is inspired entirely by her, and she’s an amazing creator I highly recommend checking out! For the purpose of this blog post, I’ll be focusing specifically on the BBQ sauce. Key Ingredients: Yellow Onion:  For this recipe, you'll want to use yellow onions due to their unique flavor profile. Yellow onions have a higher sugar content, which allows them to caramelize beautifully as they cook, bringing a natural sweetness that red onions just can't match. This sweetness pairs perfectly with meats, and it's a key element in achieving the rich, balanced flavor of this BBQ sauce. Minced Garlic:  I remember my grandmother always using fresh garlic in her recipes, but I typically skip it since I don't always have it on hand. Cooking Oil: I used canola oil for this recipe, but you could also use olive oil or any oil of your choice. Red Currant Jelly: I searched high and low for the red currant jelly, but it seemed impossible to find! I really wanted to follow my grandma's recipe to the letter, but in the end, I had to improvise. I substituted with grape jelly, and to my surprise, the sauce turned out just as delicious! If you manage to find red currant jelly and try it in this recipe, let me know how it turns out and what you think of the flavor! Chili Sauce: I’ve actually never used chili sauce in a recipe before. I would describe it’s flavor as ketchup with a kick. It’s about the same consistency as ketchup and color but you can definitely taste the chilis in it. If you’re someone who hates spice I would recommend just using ketchup instead.  Worcestershire Sauce: The only reason I can think of for adding Worcestershire sauce to the BBQ sauce is to introduce a bit more tang, help thin the sauce, and add extra depth of flavor that compliments the meat perfectly. Vinegar: Once again, I wanted to stick to the original recipe, but I wasn’t about to make a trip to the store for vinegar. All I had was red wine vinegar, and to my surprise, it didn't affect the taste or consistency of the sauce one bit. Celery Seed:  At first, I was unsure why celery seed was used in this recipe. Then I did some research and found celery seed is often used in recipes such as coleslaws and bbq sauce to add a bitter taste and balance out the tang.  3 pounds of ribs: I know this amount may seem daunting, but I got them from Aldi for about 13 dollars. Try and see which store sells them for the cheapest price or if there are any deals going on. If you’re looking for a more affordable option you could also use this sauce on chicken legs.  How to Make Make BBQ Sauce:   1. In a  small saucepan , heat the oil for a few seconds. Add the onion and garlic and let them sit until tender. You want to stir a few times to ensure they are not sticking to the bottom of your saucepan. Note:  Onions will become translucent once they are tender. If you are still having trouble telling if the onions and garlic are done, the aroma coming from the saucepan will be strong when they are done.  2. Stir  in the jelly, chili sauce, Worcestershire sauce, vinegar and celery seed.  3. Turn the heat up  to high and bring the mixture to a boil. Note: A boiled sauce should have a lot of big bubbles that come to the surface and pop. Because the bubbles are bigger the sauce may appear to be “popping” slower than when simmering.  4. Reduce  the heat and allow the sauce to simmer  uncovered for 5 to 10 minutes. Note: There should be small bubbles covering the entire surface of the sauce and it may appear that the sauce is “popping” quickly. Also, you want to make sure to stir the sauce occasionally so that the ingredients are well incorporated and nothing burns.  Give this recipe a try and let me know how it turns out! I’d love to hear your thoughts and any tips you have for making the perfect BBQ Sauce ribs. Also let me know how you liked MyNameBeVal’s video. Feel free to share in the comments or message me if you have any fun twists of your own! Follow me on Instagram @salty_and_sweet_creations for more delicious recipes and to interact with me!  Looking for other content? Check out @seaofsoul on TikTok as well to watch her rib recipe.  Mimie's BBQ Sauce servings: about 6 prep time: 10 minutes cook time: 20 minutes total time: 30 minutes This recipe holds a special place in my heart, and I'm thrilled to share it with you. It's one of my very first family recipes, passed down from someone I hold dear. Below, you'll find my grandmother Mimie's cherished recipe for her mouthwatering BBQ sauce. Ingredients: 1/3 cup (42g) chopped yellow onion 1 clove minced garlic 1 tablespoon (14g) cooking oil 1/2 cup (138g) red currant jelly, see key ingredients 1/2 cup (138g) chili sauce 2 tablespoons (34g) Worcestershire sauce 1 tablespoon (15g) vinegar 1/4 teaspoon celery seed 3 pounds meaty pork spare ribes Recipe: Heat oil in small sauce pan over medium high heat. Add onion and garlic and cook until tender. Stir in the rest of the ingredients (excluding the ribs) . Turn temperature up to high heat and bring mixture to a boil, then reduce the heat and let simmer uncovered for 5 to 10 minutes. Stirring occasionally. Mimie's Recipe Card

If there's one dessert that’s always in style, it’s the classic  chocolate chip cookie. The age-old debate between chewy versus crispy is never-ending, but let’s be real, nothing beats the magic of warm, gooey cookies straight from the oven. Lucky for you, I've perfected the art of creating the ideal balance between crispy and chewy. Get ready to indulge in a cookie so delicious, your taste buds won’t know what hit them! In this guide, I'll walk you through every step of making the Best Chocolate Chip Cookies—complete with tips, tricks, and a secret ingredient that will elevate your cookies to legendary status.  We all have that nostalgic, “Mom's chocolate chip cookies”   recipe we grew up with. But let’s be honest, there’s no cookie recipe that will please everyone . That said, this one? It comes pretty darn close. Trust me, this recipe is sure to have people coming back for more. So, let’s get baking! Why is this recipe so good?  Combines the perfect crispy outside with a soft, gooey inside Easy and quick to make (no hand mixers or stands!)  They hold their shape in the oven, neither flattening too much nor puffing up into a cakey texture Follow These Simple Steps to Make the Best Chocolate Chip Cookies:  This recipe is so simple to make and the perfect addition to any house party, gift, or just for your own enjoyment! Let’s get started. Preheat the oven  to 350°F (175°C) and line a baking sheet with parchment paper. For this particular recipe, I find it usually makes about 6 large cookies. If you prefer smaller cookies, feel free to make smaller dough balls and line more baking sheets. Note : I’ve found that using parchment paper is a game-changer when it comes to baking cookies. It ensures the cookies bake evenly and prevents excessive spreading. In a separate smaller bowl, whisk together the flour , baking soda, baking powder, and salt. Set aside. Note : If you’re using salted butter, leave out the salt here. In a larger bowl, whisk together the melted butter , brown sugar, and white sugar. The mixture should be thick and smooth with all ingredients fully combined. Note : Make sure the butter has cooled slightly before adding the sugar. Once you have the desired consistency, add the egg and vanilla extract . Whisk until smooth. Note : Feel free to be generous with the vanilla. While baking is often an exact science, you can usually get away with adding a little extra vanilla if that’s the flavor you like. Just be careful not to throw off the balance of liquid in the recipe. Add the dry ingredients  to the wet mixture and combine. I recommend using a rubber spatula for this. It helps with sticking and lets you scrape down the sides of your bowl as you mix. Try not to over-mix here—there should still be some bits of flour left before adding the chocolate chips. This is important to prevent the chocolate chips from sticking together. (This is a good rule of thumb for most recipes that require add-ins.)  Once you can’t see any dry flour and the chocolate chips are evenly dispersed, you're good to go!!  Form dough balls  on your baking sheet. One of my best tips for these cookies is to use a 1/4 measuring cup —yes, you read that right! Scoop the dough into the measuring cup, then drop it directly onto the baking sheet. Don’t touch it! For some reason, the imperfect mounds bake up perfectly this way. I typically bake for 11 minutes , but depending on the size of your cookies and your desired texture, you might need to adjust the time slightly. Note : A general rule of thumb is that the longer you bake the cookies, the crispier they will be on the outside. The sooner you take them out, the chewier the inside will remain. Your cookies are ready when the edges are golden brown . Take them out of the oven and immediately top with a few more chocolate chips. To really take these cookies to the next level, sprinkle them with sea salt . A light sprinkle on top will enhance the sweetness and add the perfect amount of savory flavor. For perfectly round cookies , take a large cup, place it over the hot cookies, and gently move it in circular motions to round them out. Recipe Notes: Salted versus Unsalted Butter: I’ve made this recipe using both salted and unsalted butter and have noticed no change in the taste. Use whatever you have on hand! Note : If you’re concerned about the salt content in the butter, I recommend using unsalted butter and adding the ¾ teaspoon of salt  separately. Can I use dark brown sugar?: While many chocolate chip cookie recipes call for dark brown sugar because it creates a chewier texture, I recommend using light brown sugar for this recipe. It’s typically what I have on hand, and either sugar will work just fine without noticeably affecting the taste or texture. Vanilla Bean Paste: I absolutely love using vanilla bean paste—it really elevates the flavor of baked goods. However, it’s not a necessity for this recipe, so feel free to use regular vanilla extract if that's what you have! Chocolate Chips: Many recipes call for semi-sweet chocolate chips because they hold up well in the oven and balance out the sweetness of the dough. However, I’ve found that these cookies taste so much better  when made with milk chocolate chips . Trust me, the extra sweetness is worth it! Sea Salt: This is a must ! Adding sea salt not only makes your cookies look like they’re from a bakery, but it also enhances the flavor in a way that’s just irresistible. Don’t skip this step! Make - Ahead: I recommend making the cookie dough balls ahead of time and freezing them individually, rather than freezing the whole ball of dough. To bake, simply leave the frozen dough balls out the night before to defrost, then follow the regular baking instructions. I’ve never frozen the cookies after baking, so I’m not sure how that would affect the taste or texture. Comment below if you give this recipe a try! Also, message me if you’ve discovered your own tips and tricks for making the perfect chocolate chip cookies.  Follow me on Instagram @salty_and_sweet_creations for more delicious recipes and to interact with me!  Looking for some more delicious chocolate chip cookies recipes? Check out these amazing bakers Bakery Style Chocolate Chip Cookies  and The Very Best Chocolate Chip Cookies  Chocolate Chip Cookies servings: 6 large cookies prep time: 20 minutes cook time: 11 minutes total time: 31 minutes The BEST chocolate chip cookies with the perfect with the perfect balance of crispiness and chewiness. A crowd pleaser every time! Ingredients: 1 1/3 cups (170g) all purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 3/4 teaspoon salt 1/2 cup, one stick melted butter, cooled 1/2 cup (100g) light or dark brown sugar 1/3 cup (70g) granulated sugar 2 teaspoons vanilla bean paste or vanilla extract 1 egg 2 cups chocolate chips + topping sea salt (optional) Instructions: Preheat oven to 350°F (175°C). Line baking sheet with parchment paper and set aside. Whisk flour, baking soda, baking powder, and salt in large bowl. Set aside. Whisk melted butter, brown sugar, and white sugar in smaller bowl, about two minutes. Add egg and vanilla extract and whisk until smooth. Add dry ingredients into wet and mix until combined, leave some streaks of flour. Fold in chocolate chips, don't over mix. Using 1/4 measuring cup scoop dough onto prepared baking sheet. Bake for 11 minutes. When edges are golden brown take out of oven, top with chocolate chips and sea salt, and leave to cool. Take them out of the oven and immediately top with a few more chocolate chips. To really take these cookies to the next level, sprinkle them with sea salt. A light sprinkle on top will enhance the sweetness and add the perfect amount of savory flavor. Notes: For perfectly round cookies, take a large cup, place it over the hot cookies, and gently move it in circular motions to round them out.