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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!

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.

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.

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.