Origin Gramma’s Date Squares

Date squares, also called matrimonial cake or date bars, have been a beloved recipe in Canadian and American kitchens for generations. They became popular in the early 1900s as dates grew more widely available and remain a classic today.

What I Love About This Recipe

They’re simple, comforting, and taste like something straight from Grandma’s kitchen. The rich date filling contrasts beautifully with the crisp oat crumble.

Also Read : Ice Cream Sandwich Cake

Gramma’s Date Squares

Recipe by RecipeWikkiCourse: Dessert, Snack, Baked GoodsCuisine: Canadian, North American, TraditionalDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

350

kcal

Gramma’s Date Squares are a nostalgic homemade treat featuring a sweet date filling layered between buttery oat crumble. This classic Canadian recipe brings comfort and warmth, perfect for teatime or a cozy dessert.

Ingredients

• 3 cups chopped pitted dates

• 1 cup water

• ¼ cup granulated sugar

• 1 teaspoon vanilla extract

• 1¾ cups rolled oats

• 1½ cups all-purpose flour

• 1 cup packed brown sugar

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 cup unsalted butter, softened

Directions

• Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
• In a medium saucepan, combine dates, water, and granulated sugar. Cook over medium heat, stirring often, until dates are soft and mixture is thickened, about 8–10 minutes. Remove from heat and stir in vanilla. Set aside to cool slightly.
• In a large bowl, mix oats, flour, brown sugar, baking soda, and salt.
• Cut in softened butter with a pastry cutter or your fingers until the mixture forms coarse crumbs.
• Press half of the crumb mixture evenly into the prepared baking pan.
• Spread the date filling evenly over the crust.
• Sprinkle remaining crumb mixture on top, pressing gently to adhere.
• Bake 25–30 minutes, or until lightly golden brown.
• Cool completely in the pan on a wire rack before cutting into squares.

Notes

• For extra flavor, add ½ teaspoon cinnamon to the crumb mixture.
• you can use quick oats in a pinch, but rolled oats give better texture.
• Store in an airtight container at room temperature up to 4 days, or refrigerate for longer freshness.

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Origin Lemon Oatmeal Bars

These bars are inspired by classic lemon squares but feature a heartier oat base for extra texture and flavor. Think of them as part cookie, part crumble, and part lemon bar all in one.

What I Love About This Recipe

They’re simple to assemble, freeze beautifully, and strike the perfect balance of tart and sweet. Plus, your kitchen will smell amazing while they bake!

Also Read : 4-Ingredient Egg Avocado Toast

Lemon Oatmeal Bars

Recipe by RecipeWikkiCourse: Desserts

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

220

kcal

Ingredients

• 1½ cups old-fashioned oats

• 1½ cups all-purpose flour

• ¾ cup packed brown sugar

• ½ teaspoon baking soda

• ¼ teaspoon salt

• ¾ cup unsalted butter, melted

• 1 (14-ounce) can sweetened condensed milk

• ½ cup fresh lemon juice (about 3–4 lemons)

• Zest of 2 lemons

Directions

• Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
• In a large bowl, mix oats, flour, brown sugar, baking soda, and salt.
• Pour in the melted butter and stir until crumbly and evenly moistened.
• Press about two-thirds of this mixture firmly into the prepared baking dish to form the crust.
• In a separate bowl, whisk together sweetened condensed milk, lemon juice, and lemon zest until smooth and thick.
• Pour lemon filling over the crust and spread evenly.
• Sprinkle remaining oat mixture over the top.
• Bake 25–30 minutes, until edges are golden and the filling is set.
• Cool completely in the pan, then refrigerate at least 1 hour before slicing.
• Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
• In a large bowl, mix oats, flour, brown sugar, baking soda, and salt.
• Pour in the melted butter and stir until crumbly and evenly moistened.
• Press about two-thirds of this mixture firmly into the prepared baking dish to form the crust.
• In a separate bowl, whisk together sweetened condensed milk, lemon juice, and lemon zest until smooth and thick.
• Pour lemon filling over the crust and spread evenly.
• Sprinkle remaining oat mixture over the top.
• Bake 25–30 minutes, until edges are golden and the filling is set.
• Cool completely in the pan, then refrigerate at least 1 hour before slicing.

Notes

• For extra texture, mix ½ cup chopped nuts or shredded coconut into the oat topping.
• Store bars in an airtight container in the fridge up to 5 days.
• They also freeze well—just wrap tightly and thaw in the refrigerator.

The post Lemon Oatmeal Bars appeared first on RecipeWikki.

Origin Mom’s Ice Cream Dessert

This classic American freezer dessert became popular in the 70s and 80s, often brought to potlucks, birthdays, or summer BBQs. Each family has their own twist — this one comes straight from Mom’s recipe box.

What I Love About This Recipe

It’s insanely easy to make, customizable, and feeds a crowd. The combo of textures — cold, creamy, crunchy, chocolatey — is what dreams are made of. Plus, you can make it days in advance.

Also Read : Italian Macerated Strawberries

Mom’s Ice Cream Dessert

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

380

kcal

Ingredients

• 1 package chocolate sandwich cookies (like Oreos), crushed

• 1⁄2 cup melted butter

• 1.5 quarts vanilla or chocolate ice cream, slightly softened

• 1 jar hot fudge sauce (about 12 oz)

• 1 tub whipped topping (like Cool Whip), thawed

• Optional: chopped nuts, sprinkles, or chocolate chips for topping

Directions

• In a mixing bowl, combine crushed cookies with melted butter. Press into the bottom of a 9×13-inch pan to form the crust.
• Spread softened ice cream over the crust in an even layer. Freeze for 30–60 minutes to firm up.
• Warm hot fudge slightly (just until spreadable, not hot) and gently spread it over the ice cream layer.
• Top with whipped topping, spreading it evenly.
• Sprinkle with nuts, chocolate chips, or sprinkles if desired.
• Cover and freeze for at least 4 hours or overnight until fully set.
• Slice and serve frozen. Let it sit at room temp for 5 minutes for easier cutting.

Notes

• Swap in different ice cream flavors or cookie types for fun variations.
• Add a layer of caramel sauce or crushed toffee bits for extra indulgence.
• Keeps well in the freezer for up to a week — if it lasts that long!

The post Mom’s Ice Cream Dessert appeared first on RecipeWikki.

Origin Coffee Panna Cotta

Panna cotta, meaning “cooked cream” in Italian, is a classic dessert from Northern Italy. This coffee version blends the traditional creamy base with bold espresso notes, giving it a modern twist that’s popular in cafes and dinner parties worldwide.

Why You’ll Love This Recipe

It’s smooth and luscious, with just the right amount of coffee bitterness to balance the creamy sweetness. Plus, it requires no baking — just a little chilling time, making it an effortless yet impressive dessert.

Also Read : Dad’s Creamy Cucumber Salad

Coffee Panna Cotta

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

120

kcal

Ingredients

• 2 cups heavy cream

• 1 cup whole milk

• ½ cup granulated sugar

• 2 tsp instant espresso powder (or 1 shot strong espresso)

• 2 tsp vanilla extract

• 2 ½ tsp unflavored gelatin powder

• 3 tbsp cold water

• Optional toppings: whipped cream, cocoa powder, chocolate shavings, or coffee beans

Directions

• In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes.
• In a saucepan, combine heavy cream, milk, sugar, and espresso powder. Heat over medium heat, stirring until sugar and espresso dissolve and the mixture is hot but not boiling.
• Remove from heat and stir in the vanilla extract.
• Add the bloomed gelatin to the warm cream mixture and stir until completely dissolved.
• Pour the mixture into ramekins or serving glasses.
• Refrigerate for at least 4 hours, or until set.
• Before serving, top with whipped cream, a dusting of cocoa powder, or a few chocolate shavings for an elegant touch.

Notes

• Use good-quality espresso or instant coffee for the best flavor.
• You can swap heavy cream for half-and-half if you want a lighter dessert.
• Panna cotta is best served chilled but can be kept in the fridge for up to 3 days.
• 
  For a vegan version, try agar-agar instead of gelatin (adjust quantities as needed).

The post Coffee Panna Cotta appeared first on RecipeWikki.

Origin Strawberry Rhubarb Crumble

Strawberry rhubarb desserts are a springtime classic in many parts of the world — especially in the U.S. and Europe, where rhubarb thrives in cooler weather. This combo has been loved for generations, often baked into pies or cobblers. But a crumble? It’s simpler, quicker, and just as delicious.

Why I Love This Recipe

It’s rustic, homey, and doesn’t require any fancy equipment. The filling gets beautifully jammy, the topping crisps up just right, and it’s nearly impossible to mess up. Plus, it smells amazing while baking!

Also Read : Sweet Restaurant Slaw

Strawberry Rhubarb Crumble

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

250

kcal

Ingredients

• 3 cups fresh strawberries, hulled and halved

• 3 cups chopped rhubarb (fresh or thawed frozen)

• ¾ cup granulated sugar

• 1 tbsp cornstarch

• 1 tsp vanilla extract

• 1 tsp lemon juice (optional but lovely)

• 1 cup all-purpose flour

• ½ cup rolled oats

• ½ cup brown sugar

• ½ tsp cinnamon

• Pinch of salt

• ½ cup unsalted butter, cold and cut into small cubes

Directions

• Preheat your oven to 375°F (190°C).
• In a large bowl, toss the strawberries and rhubarb with sugar, cornstarch, vanilla, and lemon juice.
• Transfer the fruit mixture to a greased baking dish.
• In another bowl, mix together the flour, oats, brown sugar, cinnamon, and salt.
• Add the cold butter cubes and use your fingers or a pastry cutter to blend until the mixture looks crumbly with pea-sized bits of butter.
• Sprinkle the crumble topping evenly over the fruit.
• Bake for 35–40 minutes, or until the topping is golden and the fruit is bubbly.
• Let it cool slightly before serving. Perfect with vanilla ice cream or whipped cream.

Notes

• Fresh rhubarb is usually in season in spring and early summer. If using frozen, thaw and drain well before using.
• For extra crunch, add chopped nuts like pecans or almonds to the crumble topping.
• If you prefer a less sweet dessert, reduce the sugar in the filling by a couple of tablespoons.
  This crumble is best enjoyed warm but can be stored covered in the fridge for up to 3 days and gently reheated.

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Origin No-Bake Carrot Cheesecake

This modern twist combines the warmth of classic carrot cake with the smooth decadence of cheesecake. Perfect for spring celebrations or anytime you want carrot cake without the baking fuss.

What I Love About This Recipe

It’s velvety and refreshing with just the right amount of spice. I love the texture contrast—crunchy crust, creamy top—and it’s so easy to make ahead. The perfect dessert for carrot cake lovers who crave something chill!

Also Read : Japanese Egg

No-Bake Carrot Cheesecake

Recipe by RecipeWikkiCourse: Desserts

Servings

4

servings

Prep time

25

minutes

Cooking time

35

minutes

Calories

250

kcal

Ingredients

• 1½ cups crushed spiced cookies or graham crackers

• ½ cup finely grated carrots

• ¼ cup melted butter

• 1 cup cream cheese (softened)

• ½ cup ricotta or whipped topping (optional for lightness)

• ⅓ cup powdered sugar (or to taste)

• 1 tsp vanilla extract

• ½ tsp nutmeg

• 2 tbsp lemon juice

• Optional: ¼ cup crushed pineapple (drained)

Directions

• Mix cookie crumbs, carrots, and melted butter. Press into a lined 8×8-inch pan. Chill while making the filling.
• In a bowl, beat cream cheese, ricotta (if using), and powdered sugar until smooth.
• Add vanilla, spices, lemon juice, and pineapple (if using). Mix until creamy.
• Spread filling over the crust and smooth the top.
• Refrigerate at least 4 hours or until firm.
• Slice into bars and serve chilled.

Notes

• or extra flavor, toast the crust crumbs first.
• Add chopped nuts or shredded coconut for texture.
• Keeps well in the fridge for up to 4 days.

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