no-bake dessert

Bready or Not: No-Bake Cookie Butter Truffles

Posted by on Dec 27, 2017 in biscoff spread, Blog, Bready or Not, chocolate, cookies, no-bake dessert | Comments Off on Bready or Not: No-Bake Cookie Butter Truffles

We’ll finish off the year with a sinfully sweet treat that acts in stark contrast to those diet ads already clogging the TV: No-Bake Cookie Butter Truffles.

Bready or Not: No-Bake Cookie Butter Truffles

I’ll be honest. I hate making truffles. No matter how many times I do it, or what equipment or chocolate I use, they never end up “pretty” like on other food blogs.

Bready or Not: No-Bake Cookie Butter Truffles

But heck, I’m posting pics and this recipe anyway, because these things are DELICIOUS.

Bready or Not: No-Bake Cookie Butter Truffles

White chocolate (with a touch of oil) is used to coat balls made of crushed graham crackers and cookie butter. Those are the ingredients. It’s that easy.

Bready or Not: No-Bake Cookie Butter Truffles

It’s also that good. You see those ingredients, you know exactly how this will taste.

Cookie butter has gone mainstream at this point. Speculoos and Biscoff are the traditional options, but Walmart is even carrying their own brand now! If you haven’t tried cookie butter yet… I’m sorry/not sorry about the joy I am introducing to your life.

Bready or Not: No-Bake Cookie Butter Truffles

Modified from No-Bake Speculoos Truffle Cookies in Foot Network Magazine, December 2015.

Bready or Not: No-Bake Cookie Butter Truffles

This straightforward no-bake dessert combines graham crackers and cookie butter, and coats them with white chocolate. Makes about 35 teaspoon-sized balls.
Course: Appetizer, Dessert, Snack
Keyword: chocolate, cookie butter, no bake
Author: Beth Cato

Ingredients

  • 9 graham crackers 1 sleeve, about 8 ounces
  • 1 1/3 cup creamy cookie butter spread
  • 11 ounces white chocolate chips 1 bag
  • 1 Tablespoon coconut oil or vegetable shortening
  • nonpareils or sprinkles for decoration

Instructions

  • Line a baking sheet with wax paper. Pulse the graham crackers in a food processor until finely ground but not powdery. Add the cookie butter and pulse the two together, scraping down the sides as needed. If the mix isn't cohesive, add a touch more cookie butter.
  • Use a teaspoon scoop or spoon to form 1-inch balls. Arrange them on the cookie sheet and cover with plastic wrap. Let them set in fridge at least one hour or overnight.
  • Melt the white chocolate chips and coconut oil by your preferred method, on stove top, a stand-alone melter, or microwave; note that white chocolate burns quickly, so take care!
  • One at a time, drop cookie butter balls into the chocolate and flip to coat. Allow excess chocolate to drip off before returning the truffle to the wax paper sheet. Continue to coat truffles, warming chocolate as necessary. Decorate truffles with nonpareils or sprinkles.
  • Let set in fridge at least 30 minutes, then transfer to a lidded container. Store in fridge. Truffles will keep at least a week.
  • Recipe makes about 35 teaspoon-sized balls.
  • OM NOM NOM!
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Bready or Not Original: No Bake Chocolate Peppermint Pudding Pie

Posted by on Dec 20, 2017 in Blog, Bready or Not, chocolate, mint, no-bake dessert, oreo, pie | Comments Off on Bready or Not Original: No Bake Chocolate Peppermint Pudding Pie

If you need a dessert that is no bake and no fuss, here’s a pie recipe to come to the rescue: No Bake Chocolate Peppermint Pudding Pie!

Bready or Not Original: No Bake Chocolate Peppermint Pudding Pie

This is chocolatey. Minty. Smooth. All the things.

Bready or Not Original: No Bake Chocolate Peppermint Pudding Pie

The filling works with either graham cracker or Oreo crusts. You can’t go wrong with either, honestly.

Bready or Not Original: No Bake Chocolate Peppermint Pudding Pie

There is something liberating about a good no-bake pie at this time of year. Oven space is at a premium–as is time. This pie comes together in about 15 minutes or so, depending on the speed of your burners.

Bready or Not Original: No Bake Chocolate Peppermint Pudding Pie

 

Bready or Not Original: No Bake Chocolate Peppermint Pudding Pie

This easy no-bake pie requires short cooking time on the stove to create a delicious dessert. A Bready or Not Original.
Course: Dessert, Snack
Keyword: chocolate, mint, no bake, pie
Author: Beth Cato

Ingredients

  • 1 graham cracker crust or Oreo pie crust
  • 2 boxes chocolate fudge pudding (NOT instant) or other chocolate pudding; 1.3-ounce
  • 3 Tb cocoa powder sifted
  • 1 teaspoon white sugar
  • 2 1/2 cups milk
  • 1 Tb vanilla extract
  • 2 teaspoons peppermint extract
  • 1 Tb butter
  • 4 ounces Cool Whip about half small container
  • crushed peppermints optional

Instructions

  • Set out the crust so that it's ready.
  • In a large saucepan at low heat, whisk together the two packs of chocolate pudding along with the cocoa powder, sugar, milk, and both extracts. Stir until it becomes smooth and thick, about 5 to 10 minutes.
  • Turn off the heat and add the pat of butter, whisking until the pudding is silky. Pour everything into the pie crust.
  • Allow to cool for a few minutes, then place it in fridge to set overnight (or place in freezer for a few hours, then set in fridge to thaw a few hours more).
  • Cover the top with Cool Whip. Adorn individual pieces with peppermint bits, if desired.
  • OM NOM NOM!

 

 

Bready or Not Original: No Bake Chocolate Peppermint Pudding Pie

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Bready or Not: No-Bake Maple Pecan Pie

Posted by on Nov 8, 2017 in Blog, Bready or Not, maple, no-bake dessert, pie | 2 comments

I am never baking a pecan pie again. This will be my go-to recipe forever more: No-Bake Maple Pecan Pie.

Bready or Not: No-Bake Maple Pecan Pie

Depending on how fast your stovetop heats up, you may have your pie assembled in 15 to 20 minutes without ever having to heat up the oven.

Bready or Not: No-Bake Maple Pecan Pie

No worries about making a crust or pre-baking a crust or any of that. Every time I’ve made this, I’ve used a graham cracker crust from Wal-mart. You could make a from-scratch graham crust if you want, but I’m all about making this pie as quickly and conveniently as possible.

The way the filling solidifies once chilled is kind of amazing. It’s easy to cut but stays intact, with the exception of some graham cracker crumbles. My husband was able to cut slices and wrap them in plastic wrap to take with his lunch to work, then eat the pieces right out of hand. No need for a fork.

Bready or Not: No-Bake Maple Pecan Pie

This is the perfect holiday pie, to my way of thinking. It dirties almost no dishes. It doesn’t use the oven. It keeps perfectly well, tucked in the fridge.

Oh yeah, and it’s DELICIOUS. Sweet, slightly-crunchy, and decadent, just as a pecan pie should be.

Bready or Not: No-Bake Maple Pecan Pie

Modified from Southern Plate.

Bready or Not: No-Bake Maple Pecan Pie

This recipe makes a no-hassle pecan pie with only 15 to 20 minutes of stovetop time, plus a few hours for the pie to chill. Use a store-bought graham cracker crust, and it's all the more convenient. This is the perfect holiday pie--it's fast to make, and absolutely delicious. Modified from Southern Plate.
Course: Dessert, Snack
Keyword: no bake, pie
Author: Beth Cato

Ingredients

  • 3/4 cup brown sugar light or dark, packed
  • 3/4 cup unsalted butter 1 1/2 sticks
  • 1/4 cup pure maple syrup
  • 1/4 cup honey
  • 3 Tablespoons milk or cream or half & half
  • 1 teaspoon vanilla extract
  • 2 1/2 cups whole pecans
  • 1 graham cracker crust homemade or store-bought

Instructions

  • Place the brown sugar, butter, maple syrup, and honey in a medium-sized pot. Set the heat to medium high and stir constantly as it comes to a boil.
  • Once it's boiling, add the pecans and milk/cream. Reduce to a low boil and keep it there for 10 to 12 minutes, stirring often. Remove from heat and add vanilla extract.
  • Pour everything into the graham cracker crust. Let cool on counter to set. Cover and place in fridge to completely chill for several hours before cutting.
  • Keep pie stored in fridge. Pie keeps well for at least a week.
  • OM NOM NOM!
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Bready or Not: Maple Krispy Treats

Posted by on Jun 21, 2017 in Blog, Bready or Not, maple, no-bake dessert | Comments Off on Bready or Not: Maple Krispy Treats

Regular Bready or Not readers know that I espouse that everything is better with maple. Case in point: Rice Krispy Treats, now with maple.

Bready or Not: Maple Krispy Treats

I had to make this several times to get the right flavor and balance. An onerous task, I assure you. In the end, I created an original recipe that’s perfect for maple lovers.

Bready or Not: Maple Krispy Treats

This recipe can be made in the microwave or on the stovetop. Just make sure you’re using a large bowl or pot, as you need room to stir in a lot of cereal, and take care when heating. Burned marshmallows are a bad, bad thing.

Bready or Not: Maple Krispy Treats

If you do this in the microwave, which is my preference, you will have ready to eat treats in under 30 minutes.

Even more importantly–for people in hot environs like me–you won’t heat up the house when it’s already a zillion degrees outside. That makes this the perfect summer recipe.

Bready or Not: Maple Krispy Treats

Did someone scoff at that because of the maple flavor? Pfft. Maple flavor knows no season. If it’s tasty and you like it, make it, no matter what the calendar says.

June2017-widgetad

A Bready or Not Original: Maple Krispy Treats

These goodies have the scrumptious chewy texture of Rice Krispy Treats with the bonus sweetness of maple. A Bready or Not original.
Course: Dessert, Snack
Keyword: maple, no bake
Author: Beth Cato

Ingredients

  • 6 tablespoons unsalted butter
  • 2 Tablespoons maple sugar or use brown sugar and more maple flavor
  • 2 teaspoons maple flavor
  • 10 ounces miniature marshmallows 1 bag
  • 1/4 teaspoon kosher salt
  • 6 cups Rice Krispies or similar puffed rice cereal
  • sprinkle maple sugar optional, or kosher or pretzel salt for the top

Instructions

  • Line an 8-inch square pan with aluminum foil then coat the surface with butter or non-stick spray. Stage the maple sugar, maple flavor, and marshmallows so they are ready to add quickly.
  • These treats can be made in the microwave or on the stovetop. Either method: on low, gradual heat, melt the butter in a large bowl.
  • Once the butter is melted, remove from heat and stir in the maple sugar and maple flavor. Add marshmallows and stir. This will just barely start to soften the mix, so continue to heat gradually until the marshmallows become smooth goop; in the microwave, use 20 second zaps and stir well between each pass. Stir until no white streaks remain. Remove from heat again, if needed.
  • Add the cereal and 1/4 teaspoon salt. Mix until everything is coated, then pour into the prepared pan. Quickly spread it to the corners and evenly press it down with a rubber spatula. (If the goop sticks to the spatula too much, quickly use nonstick spray on it or rub it with butter.)
  • When the cereal mix is even, sprinkle coarse salt and maple sugar on the top, if desired.
  • Let the pan cool for at least 15 minutes. Slice into bars while everything is still in the pan, then use the foil to lift them all out at once. Store for up to two days in a sealed container, with waxed paper between layers to prevent sticking.
  • OM NOM NOM!

 

Bready or Not: Maple Krispy Treats

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Bready or Not: Five-Minute Spicy Mexican Fudge

Posted by on Jan 11, 2017 in Blog, Bready or Not, chocolate, fudge, gluten-free, no-bake dessert | Comments Off on Bready or Not: Five-Minute Spicy Mexican Fudge

I am here today to preach about fudge inclusiveness as I share a recipe for Five Minute Spicy Mexican Fudge.

Bready or Not: Five-Minute Spicy Mexican Fudge

I do not sneer at some fudges as being “better” or “real.” To me, it does not matter if the fudge is produced on stove top with a candy thermometer, or with a jar of marshmallow cream, or melted in the microwave.

When it comes to fudge, what matters is this:
Does the fudge taste good? Is the texture pleasing to the palate? Does it make me mutter, “Calories be darned to heck,” and reach for another piece?

Bready or Not: Five-Minute Spicy Mexican Fudge

That is the criteria by which fudge should be judged.

That said, I present to you a fudge that is zapped in the microwave and assembled all of five minutes. Let it set in the fridge for a few hours, and ta-da! You have a fudge that will keep well for days. It also holds up well at room temperature if you’re serving it at a party.

Bready or Not: Five-Minute Spicy Mexican Fudge

The Mexican spice element comes from cinnamon and cayenne pepper. I used the minimal amount of pepper, 1/8 teaspoon, which provides complexity but absolutely no discernible heat. Tweak the scorch level to your personal taste. Do, however, sprinkle coarse salt to add some lovely contrast.

Bready or Not: Five-Minute Spicy Mexican Fudge

Originally featured at the Holy Taco Church. Recipe adapted from Wine and Glue.

Bready or Not: Five-Minute Spicy Mexican Fudge

The fudge comes together in mere minutes in the microwave, creating dense, chocolatey fudge that lasts well at room temperature or in longer-term storage in the fridge. Adjust the amount of cayenne pepper to your preferred heat level!
Course: Dessert, Snack
Cuisine: Mexican
Keyword: chocolate, fudge, gluten free, quick fudge
Author: Beth Cato

Ingredients

  • 3 cups milk chocolate chips about a bag and a half
  • 14 ounce sweetened condensed milk can
  • 1 tsp vanilla extract
  • 1 tsp cinnamon Mexican cinnamon preferred
  • 1/8 - 3/4 tsp cayenne pepper
  • kosher salt or coarse sea salt

Instructions

  • Line an 8 or 9-inch square pan with aluminum foil or parchment paper. Lightly grease it.
  • Use a microwave or sauce pan to melt together the chocolate and sweetened condensed milk. If you're using the microwave, use short bursts of 20-30 seconds and stir well between each.
  • Once the chocolate mix is smooth, pour in the vanilla extract, cinnamon, and cayenne pepper. (Note that 1/8 teaspoon provides a little flavor, not much heat, so add cayenne and taste to adjust to desired heat level.)
  • Immediately pour the fudge into the prepared pan. Smooth out to edges and sprinkle salt all over the top. Let set in fridge at least four hours before cutting. Keeps in covered dish in fridge for upwards of a week.
  • OM NOM NOM!

 

Bready or Not: Five-Minute Spicy Mexican Fudge

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Bready or Not: Coffee Marshmallows

Posted by on Dec 28, 2016 in Blog, Bready or Not, breakfast, gluten-free, no-bake dessert | Comments Off on Bready or Not: Coffee Marshmallows

Let’s end the year on an obnoxiously sweet note with homemade Coffee Marshmallows. If you want to send someone a late gift or sabotage a New Year’s resolution, here you go.

Bready or Not: Coffee Marshmallows

This recipe involves lots of beating. No, not with a stick. You’ll want a good stand mixer, or be ready for your hand to vibrate to numbness if you use a hand mixer. I don’t recommend doing this with a whisk in hand. Your hand might fall off.

Bready or Not: Coffee Marshmallows

Not recommended, unless your last name is Skywalker and you have access to cool prostheses.

Bready or Not: Coffee Marshmallows

Once I started the recipe, I had the bulk of it done in about an hour. My stove is reeeeaaally slow to heat up. I did the mixing in my valiant Kitchen Aid.

Bready or Not: Coffee Marshmallows

The results were fantastic: soft yet dense blocks of sugary goodness, coated in more sugary goodness.

Bready or Not: Coffee Marshmallows

This makes a 9×13 pan. That’s a lot of mallows. They’re supposed to stay fresh up to a week if they are well-sealed. Bag these things up! Eat them by themselves, or plunked in coffee or hot chocolate.

Originally posted at the Holy Taco Church.

Bready or Not: Coffee Marshmallows

This recipe makes a big batch of Coffee Marshmallows! Eat them straight or plonked in hot chocolate or coffee. They make for a lovely homemade gift.
Course: Appetizer, Dessert, Snack
Keyword: coffee
Author: Beth Cato

Ingredients

Powder coating

  • 1/4 cup confectioners' sugar
  • 1/4 cup corn starch
  • 1 tablespoon Dutch-processed cocoa powder sifted

Marshmallows

  • 3/4 cup warm water divided
  • 1 Tablespoon espresso powder
  • 3 envelopes Knox gelatin
  • 1 1/2 cups white sugar
  • 1 cup light corn syrup
  • 1/2 teaspoon salt

Later mixing stage additions

  • 2 Tablespoons Dutch-processed cocoa powder sifted
  • 2 teaspoons vanilla extract
  • Pam or oil for pan

Instructions

  • Whisk together 1/2 cup warm water and the instant espresso. Let this cool in the fridge for a bit.
  • In a medium bowl, sift together the powdered sugar, corn starch and cocoa powder.
  • Grease a large casserole dish (like 9x13 or 10x8) with Pam or vegetable oil. Sift a small bit of the powdered sugar/cocoa mix over the bottom of the pan.
  • Pour the cooled coffee into the large bowl you will use for the mixing phase. Sprinkle the gelatin onto the coffee and let it sit for at least 10 minutes. Have a whisk attachment ready on your mixer.
  • In a medium sauce pan with an attached candy thermometer, combine the granulated sugar, corn syrup, salt and remaining 1/4 cup of water. Start heating this on medium until the sugar is dissolved and then crank it to high heat. Bring the mixture to a hard boil and cook for 1 minute, until the candy thermometer reaches 240 degrees. The color will start to change.
  • With the mixer on low, VERY CAREFULLY pour the boiling liquid into the gelatin/coffee mix. Once it's all in there, turn it to high and beat for 10-15 minutes, until it has doubled in volume and holds stiff peaks. Note that the color will change dramatically in stages.
  • Add in the remaining cocoa powder and vanilla extract and beat for another minute or so, until they are mixed in.
  • Pour the very sticky goop into the ready casserole dish. Use a well-greased spatula to even it out. Add a few tablespoons of the cocoa/sugar mix and use your fingers to dust that over the top. Cover the dish with foil or plastic wrap and let it firm up. Give it at least four hours, or overnight.
  • Run a knife along the edges of the pan to loosen the marshmallows. You can try inverting the whole block onto a large cutting board, or use a knife or pizza cutter to do basic rectangles and then remove portions at a time. Cut the marshmallows into 1-inch cubes and toss them in the cocoa/sugar mix.
  • Store the coffee marshmallows in an airtight container for up to one week. Enjoy them straight-up, or in coffee or hot cocoa.
  • OM NOM NOM!

 

Bready or Not: Coffee Marshmallows

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