Recipe Index

I stumbled upon these cookies while looking to use up some leftover ingredients in my pantry. I figured cookies would be the best way for both me and my roommates to enjoy them. The smooth sweetness of white chocolate pairs perfectly with the rich, nutty crunch of pecans, creating the ideal balance of textures and flavors. Whether you're baking for a special occasion or simply satisfying a craving, these cookies are sure to become a beloved favorite in your household. Why White Chocolate and Pecan Cookies Are So Special You might be thinking, “Macadamia nut cookies, sure…but pecans? Really?” Trust me, the white chocolate pairs beautifully with the pecans. This combination creates the ultimate soft and chewy cookie, with the perfect balance of sweetness and texture.  What I love most about these cookies is how they manage to feel both festive and versatile. They're ideal for holiday gatherings but just as delightful to make any time of year.  Follow These Steps to Make White Chocolate and Pecan Cookies Whether you’re looking for a treat to bring to a party or simply something to share with friends and family, these cookies are perfect for any occasion! Let’s get baking.  Preheat the oven  to 350°F (175°C) and line a baking sheet with parchment paper. I love making big cookies so I find this recipe usually makes 6-8 cookies per batch, but if you’re making smaller cookies line two sheets  with parchment to prepare to make about 24 cookies.  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 large mixing bowl  whisk together or use a hand mixer on  medium speed  to cream the butter and sugars together until light and fluffy. Note: For most of my recipes I do not have a preference for salted or unsalted butter. With that said, be careful to either emit or add salt based on which one you’re using.  Add the egg  and continue mixing. Note: You can either combine the egg into the butter and sugar mixture with your hand mixer or whisk. Sometimes, I like to whisk the egg in by hand because you have more control and lessen the risk of over mixing.  In a separate smaller bowl, sift together  flour, baking soda, and salt. Note: be careful here! Add salt if you’re using unsalted butter, but if your butter is salted do not. Also, I find when making cookies with additions sifting the dry ingredients ensures a smooth and chewy texture.  Add the dry ingredients  to the wet mixture and combine. Note: Leave a few streaks of flour during this step to help the chocolate chips and pecans not stick together in the next. Fold in the white chocolate chips and pecans. Note: Using a rubber spatula during this step makes a difference. They make it easier to scrape any excess dough back into the bowl. If you're new to baking, folding in ingredients means using a spoon or a spatula to scrape the bowl and incorporating the additives evenly throughout. Form dough balls  on your baking sheet. A tip I’ve learned when making cookies is the bigger the better! I prefer to use a ¼ cup to scoop the balls of dough onto the sheets. They bake beautifully and look like they’re straight from a bakery! With that said, if you’re feeding a lot of people or prefer smaller cookies use a tablespoon and roll out balls onto your sheet.  Bake  for around 11 minutes. Keep an eye on the cookies to make sure they’re not getting overcooked. I’ve found that these cookies tend to puff up a bit in the center so as long as the edges are a golden brown they should be cooked all the way through! After the cookies are done baking, pull them from the oven and  top with more white chocolate chips and pecans . Allow the cookies to cool  and enjoy! Recipe Notes: Salted versus Unsalted Butter:  Use whatever you have on hand! Like I said earlier I’ve found it really only makes a difference if you’re not careful to make sure you don’t add too much  salt.  Which brown sugar do I use?:  Again, whatever you have on hand works. Usually when I make cookies I notice no difference in the texture or flavor of the cookie whether I use dark or light brown sugar. Use whichever you prefer!  To Toast or Not to Toast:  Toasting the pecans before adding to the dough can enhance the flavor. It’ll amp up the nutty flavor. Not necessary, but if you’re interested, heat a medium pan over medium heat, add the pecans, and let them heat up for about 8 minutes. Stirring occasionally.  Sea Salt:  Adding sea salt to my baked goods is one of my favorite things to do. It elevates the flavors and enhances sweetness. With that said, I don’t usually add it to these cookies because I think the pecans add enough flavor.  Comment below if you give this recipe a try! Also, message me if you’ve discovered your own tips and tricks for making White Chocolate and Pecan Cookies.  Follow me on Instagram @salty_and_sweet_creations for more delicious recipes and to interact with me!  Looking for some more delicious cookie recipes? Check out these amazing baker's Easy Sugar Cookies  and The Best Chocolate Chip Cookie Recipe . White Chocolate and Pecan Cookies servings: 6 large cookies prep time: 20 minutes   cook time: 11 minutes total time: 31 minutes These White Chocolate and Pecan Cookies are the perfect combination of creamy sweetness and nutty crunch. Made with simple pantry ingredients, this recipe turns leftover supplies into a delightful treat that’s sure to please everyone! Ingredients: 1 1/4 cups (180g) all purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup , one stick softened butter 1/2 cup (100g) granulated sugar 2 tablespoons (22g) brown sugar 1 large egg 1 cup white chocolate chips 1 cup chopped pecans Instructions: Preheat oven to 350°F (175°C). Line baking sheet with parchment paper and set aside. Beat butter and sugars together on medium speed in large bowl until light and fluffy. Beat in egg until combined. Set aside. Sift flour, baking soda, and salt into smaller bowl. Add dry ingredients into wet and mix until combined, leave some streaks of flour. Fold in white chocolate chips and pecans, 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 them out and top with more white chocolate chips and pecans. 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.

These irresistible sliders capture all the savory goodness of a classic Reuben sandwich in a bite-sized treat that’s sure to win over any crowd. Tender roast beef, tangy sauerkraut, melty Swiss cheese, and creamy Thousand Island dressing come together in perfect harmony to create a mouthwatering appetizer that’s perfect for parties, family gatherings, or a casual get-together with friends! Okay, I’m seriously  excited to share this one! When I say these Mini Reuben Sliders are my favorite food I’ve eaten in the past few months, I’m not exaggerating—trust me, I’ve made and devoured some pretty great food lately. A few weekends ago, I threw a St. Patrick’s Day-themed 22nd birthday party for my boyfriend, and I was on the hunt for simple, delicious food ideas that would satisfy a crowd. That’s when I stumbled upon Hawaiian roll sliders, and it was love at first bite . Now, I don’t know if everyone feels this way, but to me, Reubens just scream St. Patrick’s Day—there’s something about them that feels so perfect for the occasion. And the rest, well, it’s history. These sliders were the hit of the party, and now I can’t stop making them! Ingredients Notes: Roast Beef: I prefer to get all my meats chipped at the deli for that perfect texture, but you can absolutely go with traditional sliced roast beef—or whichever cut you prefer! I do want to mention, though, that grocery prices right now are no joke, and meat is no exception. For the party, I made this recipe using a full pound of roast beef, which I’d recommend, but if you’re making it for a weeknight dinner or trying to save a bit, the sliders in the photos here were made with just half a pound. Note:  while Reubens are traditionally made with corned beef, either option works beautifully here, so feel free to use what you like best! Slider Buns: The Hawaiian rolls really make  this recipe! While you can certainly use any rolls you prefer, the slight sweetness and soft, fluffy texture of Hawaiian rolls take these sliders to the next level. They perfectly complement the savory ingredients and add that extra touch of deliciousness that everyone will love. Swiss Cheese: For this recipe, full-fat sliced Swiss cheese is ideal. You’ll want your slices to be nice and thick, as it melts perfectly and adds that rich flavor. Don’t worry about getting it from the deli unless that’s your preference—Sargento Sliced Swiss Natural Cheese works just fine for this recipe. You can certainly use shredded cheese if you prefer, but I find that using slices makes assembling the sandwiches a lot easier and less messy. Sauerkraut: I know some people aren’t fans of sauerkraut, but trust me, it’s a must for this recipe. The tangy, salty flavor adds a delicious depth to the sandwiches, and it’s a key ingredient in traditional Reubens. Like I mentioned earlier, with grocery prices being a bit crazy right now, if you’re making this for a party or event, I’d recommend using the bags of sauerkraut. However, for this batch, I used canned sauerkraut, which works just as well!  Thousand Island Dressing: A must! Honestly, there’s not much more to say here—unless you want a dry sandwich, you definitely don’t want to skip this step! Everything But The Bagel Seasoning: I used this to top the sandwiches after brushing them with the butter mixture. It adds an extra layer of flavor and gives the sliders a beautiful, golden finish—perfect for that photo op! How to Make Mini Reuben Sliders: Preheat the oven to  350°F (175°C). I use disposable foil baking trays for this recipe for easy cleanup, but any deep tray about 9 x 13 will work perfectly.  Most Hawaiian roll packages come pre-sliced, and for this recipe, I use the 24-roll packs . However, I’ve found that sometimes the slices aren’t cut all the way through. If you run into this issue, just keep the rolls in one piece and carefully   cut them in half. Note:  I totally messed this up the first time I made these—cutting way too close to the bottom of the rolls—but everything still turned out delicious, so don’t stress if it happens to you! Once you’ve placed the bottom half of the buns in your tray,  spread a generous layer  of Thousand Island dressing over them. Note:  Don’t skimp on this step! Even if you’re not usually a fan of Thousand Island dressing, it really makes a huge difference in the overall flavor of the sliders. Disperse  the roast beef evenly over the sliders. Next, add  the slices of Swiss cheese . The packs I use typically have 11 slices, and I can usually fit about 8 slices on the buns before I tear the remaining slices in half and place them over the rest of the sliders. Note:  If you're having trouble visualizing this, take a look at the pictures—I’ve found that using slices helps the cheese evenly cover all of the sliders. Drain  your sauerkraut and spread it evenly over all the sliders. Note:  Draining the sauerkraut is crucial—while you definitely want a juicy slider, you don’t want it turning soggy! Add  another layer of cheese repeating step 5 .  Spread  another layer of Thousand Island dressing over the swiss cheese and top your sliders with the other half of the rolls.  Melt your butter and mix  in the garlic powder and Worcestershire sauce. I don’t typically measure this step, but I’d say I use about a tablespoon of Worcestershire sauce for every two tablespoons of butter. Add the garlic powder to taste, depending on how garlicky you want it. Brush  the butter mixture onto the tops of your sandwiches, then finish them off with a generous sprinkle of Everything But the Bagel Seasoning. Note:  While using a brush is the best method  to get a perfect golden-brown top on the sliders, I’ve made these without one before. If you don’t have a brush, simply drizzle the butter over the sliders with a spoon and use the back of the spoon to ensure each one is evenly coated. Recipe Notes:  Cheese Options: While Swiss cheese is the traditional choice for Reuben sliders, feel free to experiment with other cheeses like cheddar or provolone if you prefer a different flavor or if you have a dairy intolerance.  Make-Ahead : You can assemble the sliders ahead of time and refrigerate them until you’re ready to bake. This can save you time if you’re prepping for a party or event. Garlic Butter : The garlic butter topping is optional but adds a delicious flavor. If you're not a fan of garlic, you can skip it or adjust the amount to suit your taste. Everything But the Bagel Seasoning : This adds a nice crunch and flavor to the top of the sliders, but you can also use sesame seeds, poppy seeds, or just a sprinkle of salt if you don't have the seasoning blend. Serving Tips : These sliders are perfect for parties, gatherings, or as a fun family meal. They’re best served warm and can easily be reheated if needed! For my party I just left a large knife next to the tray and people helped themselves! 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 Mini Reuben Sliders. Feel free to share in the comments or message me if you have any fun twists of your own! Here's a photo of how I displayed my sliders at the party I threw a couple of weeks ago! Follow me on Instagram @salty_and_sweet_creations for more delicious recipes and to interact with me!  Looking for the perfect side to pair with these sliders? Try my Fried Pickles  recipe, made easy in the air fryer! They’re the perfect crunchy, tangy complement to the savory Mini Reuben Sliders. You won’t be disappointed! Mini Reuben Sliders servings: 24 sliders prep time: 8 minutes cook time: 15 minutes total time: 23 minutes These irresistible sliders capture all the savory goodness of a classic Reuben sandwich in a bite-sized treat that’s sure to win over any crowd. Tender roast beef, tangy sauerkraut, melty Swiss cheese, and creamy Thousand Island dressing come together in perfect harmony to create a mouthwatering appetizer that’s perfect for parties, family gatherings, or a casual get-together with friends! Ingredients: 24 pack of Hawaiian rolls 1/2 cup (123g) Thousand Island Dressing, see ingredients notes 1 lb of chipped roast beef 22 Slices of Swiss Cheese, I used Sargento Sliced Swiss Natural Cheese 1 1/2 lb drained sauerkraut 2 tablespoons (28g) butter 1 tablespoon Worcestershire sauce garlic powder, to taste Everything but the Bagel Seasoning, see notes Instructions: Preheat the oven to  350°F (175°C). Prep chosen baking dish. Slice rolls in half, putting bottom half onto baking dish. Spread Thousand Island dressing over rolls. Place an even layer of roast beef on top of the dressing. Add cheese, sauerkraut, then another layer of cheese. Spread another layer of dressing on top of the cheese layer. Melt the butter. Mix in Worcestershire sauce and garlic powder. Place the top layer of rolls on and brush butter mixture on top. Sprinkle Everything but the Bagel Seasoning on top and cook for 15 minutes or until tops are golden brown.

Lemon is, without a doubt, the quintessential flavor of Spring for me. This week, I was on the hunt for a baked good idea that wouldn’t require a last-minute trip to the store for ingredients. That’s when I came across this amazing lemon blondies recipe from Spaceships and Laser Beams . I’d never tried lemon blondies before, and I was excited to dive into something new! Below, I’m sharing the ingredients, the steps, and my experience while making this delightful treat! At first glance, this recipe was labeled as a blondie, but after trying it, I’m not so sure they fit that description. Traditionally, blondies have a dense, chewy texture, but these had a light and fluffy consistency—almost like cake! That’s why I’m calling what I made a Lemon Cake Bar  instead. Despite the difference in texture, they were still absolutely delicious and refreshing. Interestingly, Spaceships and Laser Beams  did describe the texture as cakey, so I’m not sure if I went off track somewhere or if they’re just meant to be a cakey treat. Either way, let’s dive into the details! Why I Think The Texture is Off Not Enough Flour: The recipe called for 1 cup of all purpose flour. It seemed like that should have been enough, but in hindsight maybe an extra tablespoon or two would have helped make the batter thicker.  No Brown Sugar: Most blondies are made by combining brown sugar, vanilla, and butter to not only create a denser chewier texture but to give it its flavor as well. These were lemon flavored, but I think the addition of some brown sugar may have helped with the overall consistency. Note: When you look up the definition of blondies it describes them as brownies, but without the cocoa. If you look at the recipe I followed versus a standard brownie recipe you’ll notice that this recipe aligns more so with a cake or loaf recipe.  Overall: These are delicious! Yes, I was expecting a different outcome, but overall these taste delicious and would be the perfect addition to an Easter tea party I think.  What I Used Versus the Recipe All-Purpose Flour: I ended up using about 120 grams of all-purpose flour and 30 grams of self-rising flour, but that was more out of necessity than intention—I ran out of all-purpose flour! While I wouldn't necessarily recommend doing the same, I’m fairly confident the self-rising flour didn’t throw off the recipe. Note: Self-rising flour already contains rising agents like salt and baking powder, so if you find yourself in a similar situation, make sure to adjust the amounts of these ingredients elsewhere in the recipe if needed! Salted Butter: I used unsalted butter and added an extra ¼ teaspoon of salt into the recipe. Granulated Sugar: I stuck to the amount of sugar the recipe called for, but as I mentioned earlier, I think adding a bit of brown sugar could have taken this recipe to the next level. It would have added a touch of richness and depth that might have balanced out the tangy lemon flavor even more! Eggs: The recipe recommended leaving the eggs out at room temperature. I left mine on the counter for about 5 minutes.  Fresh Lemon Juice and Zest: I didn’t use fresh lemon juice for this recipe, mainly because I tend to use bottled lemon juice in most of my baking—it’s quick and convenient. While fresh juice can really enhance the flavor of a dish, it wasn’t absolutely necessary here. However, I did use fresh lemon zest. I only had one lemon on hand, so I didn’t follow the recipe’s zest measurements exactly, but it turned out to be the perfect amount of lemony goodness! Lemon Glaze: I used all of the ingredients the recipe called for, except I opted not to use fresh lemon juice. Instead, I stuck with bottled lemon juice, which I always have on hand. Despite that small swap, everything else stayed true to the recipe! Note: I know baking is often more of a science, but don’t be afraid to have a little fun and experiment in the kitchen—even if a recipe tells you otherwise! Sometimes, a little tweaking here and there can lead to delicious results. After all, cooking is all about making it your own! Follow These Steps to Make Yummy Lemon Treats 1. Preheat the oven  to 350°F (175°C) and line an 8 x 8 baking dish with parchment paper. Note: You can also use aluminum foil to line the baking dish, like I did, but make sure to use a heavy-duty foil. I used my foil from the dollar tree and it ripped in the corners a bit. Also, roll out a piece bigger than your dish so that you can lift out the squares once they’ve cooled. 2. Spray  the parchment paper (or foil) with oil and set aside. 3. Whisk together the flour, baking powder, and salt in a small bowl. Whisking dry ingredients separately is key—it helps ensure everything is well incorporated and can also give your baked goods a fluffier texture when needed. Set aside. Note: If you’re using a different type of flour or unsalted butter, don’t forget to adjust the amounts of baking powder and salt accordingly! 4. In a medium-sized bowl , use a hand mixer to beat  the butter that you’ve left out to soften. If you forgot to soften it, no worries—just pop it in the microwave for about 20 seconds. Be sure to watch it closely, though, as you don’t want it to melt, just soften. After beating the butter for a few minutes, it should have a smooth texture and a lighter color. 5. Beat  the granulated sugar into the butter for another few minutes. You want the butter and sugar to become light and fluffy. The color will also become lighter. Note:  When I mix ingredients together at this stage my hand mixer is usually set to medium-high to high. 6. Add  the first egg  to your sugar and butter mixture, then beat well. Once fully combined, add the second egg and beat again. Beating the mixture after each addition helps ensure the eggs are fully incorporated, resulting in a smoother, more consistent batter. 7. Add  the flour mixture and continue beating until well combined. If you’re using a stand or hand mixer, lower the speed so that your flour doesn’t fly everywhere! 8. Grate  the lemon zest directly into the bowl and add your lemon juice. Mix gently until everything is well combined. Be careful not to over-mix—once the zest is fully incorporated and there are no streaks of lemon juice left, stop mixing to avoid disrupting the texture. 9. Using a rubber spatula , spread  the batter evenly into your baking dish. If you're using tinfoil, be careful not to tear it during this step. The original recipe suggests tapping  the dish to eliminate any air bubbles, but I found that air bubbles appeared while it was baking. You can either tap the dish on the counter now or wait until you start seeing bubbles in the oven—just be sure to wear oven mitts  if you decide to tap it while it's hot! 10. I baked mine for about  20 minutes,  but here's where things took a turn. I had expected the batter to transform into a classic blondie texture, but instead, it became more cakey. To check if it was fully cooked, I inserted a wooden skewer  into the center of the bars. The edges should be lightly browned, and the top should have a pale yellow color. Despite the difference in texture, they still turned out delicious! 11. Leave your bars to cool as you get started on the glaze. Note:  If you want to speed up the cooling process you can put on a window sill with the window open then into the fridge. 12. To make the glaze, start by sifting  the powdered sugar into a small bowl. Don’t skip this step—it’s essential to ensure a smooth, clump-free glaze that will drizzle perfectly over your treats! 13. Whisk  in more lemon zest and juice to create the lemon flavor. I prefer to whisk the ingredients because it incorporates the ingredients better. 14. Once the bars have cooled , use a rubber spatula to spread the glaze evenly over the top. You can apply the glaze while the bars are still a little warm, but for the best results, I recommend waiting until the glaze has fully se t and the bars have completely cooled before cutting into them. This will help you get clean, beautiful slices! Comment below if you give this recipe a try! Also, message me and let me know how this recipe worked for you!.  Follow me on Instagram @salty_and_sweet_creations for more delicious recipes and to interact with me! Don't forget to check out Spaceships and Laser Beams as well! Lemon Cake Bars servings: 12 prep time: 20 minutes cook time: 20 minutes total time: 40 minutes Lemon is, without a doubt, the quintessential flavor of Spring for me. This week, I was on the hunt for a baked good idea that wouldn’t require a last-minute trip to the store for ingredients. That’s when I came across this amazing lemon blondies recipe from Spaceships and Laser Beams . I’d never tried lemon blondies before, and I was excited to dive into something new! Below, you'll find that recipe with minor adjustments of mine! Ingredients: Batter: 1 cup (120g) all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon of salt 1/2 cup butter, softened 2 large eggs freshly grated lemon zest 3/4 cup (150g) granulated sugar 1/4 cup (2 oz) lemon juice Glaze: 1 1/4 cup (150g) powdered sugar, sifted freshly grated lemon zest 2 tablespoons lemon juice Recipe: Preheat oven to 350°F (175°C) and line 8 x 8 baking dish with parchment or foil. Leave some hanging over the edge so you can pull it out. Spray with oil and set aside. In a small bowl whisk flour, baking soda, and salt. Set aside. In a medium bowl, using a hand mixer, beat softened butter until smooth. Beat granulated sugar with butter until light and fluffy. Add the eggs. Beating well after each one. Add the flour mixture and beat until combined. Add grated lemon zest and juice until well combined. Don't over mix. Spread the batter evenly into your baking dish. Bake for 20 minutes until edges are slightly brown. Let cool. While the bars are cooling start the glaze. Sift powdered sugar into a small bowl. Whisk in lemon zest and juice. Spread glaze over cooled bars. Let glaze set, cut, then serve.