No-Bake Cool Summer Pies

I'm a big fan of no-bake pies and so is my family.  I usually get the inspiration to make one from the back of the Jello gelatin and pudding boxes,  Knox Gelatin boxes, the ready made graham cracker pie crust labels, some of Grandma Bunni's old 1960's cookbooks /recipe pamphlets and from surfing the 'Net.  Sometimes I follow the directions and sometimes I improvise and add my own spin.  It's all good!

I also find a lot of fun, old-time recipes from church and school fundraiser cookbooks.  Now that summer is here, we'll be enjoying a lot more of these quick and easy desserts.  I make them with low-fat ingredients and either sugar-free or regular, depending on what boxes of Jello or pudding that I have on hand.

Time to start searching for the next no-bake, cool and creamy treat ~ Let the desserts of summer begin!

 

No-Bake Maple-Nut Granola Topping

I saw this recipe link for a clean eating granola bar (from the site ~ Reboot with Joe) on my Facebook feed  and was intrigued.   So much so, that I went right into my kitchen at midnight (what can I say, I'm a night owl!) and made a batch.  I didn't have all the ingredients that were called for, so I used what I had on hand. (sound familiar?)  

I was thoroughly impressed with the taste, but was unable to get it to set-up properly, it just would not hold a bar shape. :(  So, instead of a bar I turned it into ~ No-Bake Maple-Nut Granola Topping.  It makes a perfect, crumbled crunch that is excellent over yogurt or ice cream.  What a tasty, clean-eating snack treat!  There are so many flavor/ingredient variations that you could do, the possibilities are endless.  I'm sorry that the recipe didn't work out as planned, but so happy that I've got a new superfood creation to top my morning yogurt with. :)  Enjoy! 

 

No-Bake Maple-Nut Granola Topping
adapted from this recipe 

Ingredients:

• 1/2 cup old fashioned oats 
• 1/2 cup oat bran 
• 1/4 cup sunflower seeds 
• 1/4 cup chopped walnuts 
• 1/4 cup carob chips (or raisins, or cacao nibs, or chocolate chips ~ or a mix ~ I used a 1/4 cup mix of carob chips, raisins & cacao nibs)
• 1/4 cup maple syrup 
• 3 Tbsp chia seeds 
• 1 Tbsp honey
• 1 Tbsp peanut butter
• 1/2 tsp pumpkin pie spice or cinnamon (or a 1/2 tsp mix of spices like I did ~ cinnamon, nutmeg, allspice & cardamom) 
• a dash of salt 

Directions

Line an 8x8 square baking pan with parchment paper or plastic wrap.  Add all ingredients to bowl and mix well.  Spread mixture into pan and press down firmly, using the back of a spoon.  Cover with plastic wrap and allow to set-up for at least an hour in the fridge.  When firm, crumble and store in an air tight container in the fridge. Best when eaten while still chilled.

 

No-Bake Pizzelle Strawberry Layer Cake

I bought a near-new pizzelle maker at Goodwill a few weeks ago.  I've been searching the web, looking for healthy(er) pizzelle recipes and kept seeing how pizzelles are often one of the cookies served at an Italian Easter celebration, so I thought it would be fun to make a batch for the upcoming Easter holiday.  I found this basic recipe and tweaked it a bit.  I replaced half the flour with whole wheat pastry flour, used only egg whites, replaced the anise extract with vanilla extract and used avocado oil instead of the butter.  The pizzelles turned out OK, but were not great.

Since I had so many cookies, I started looking for different ways to use them, and came across this site that gave a recipe for a pizzelle pie.  Hmmm... Sounded interesting, so I tinkered with it a smidgen and made my own adapted version.  We really liked it, so much so, that I'll be making another No-Bake Pizzelle Strawberry Layer Cake for our Easter dinner.   I see endless possibilities with this no-bake dessert.  Guess I'll need to perfect that healthier pizzelle recipe, not for the cookie's sake...but for the cake's.  :)

No-Bake Pizzelle Strawberry Layer Cake
serves 2-4

Ingredients

• 5 to 7 pizzelle cookies ~ or as many as you want, to get it as high as you want (homemade or store bought, anise or vanilla flavored ~ as you like)
• 1 small box of vanilla instant pudding mix, prepared according to box directions (or flavor of choice ~ regular or sugar-free)
• strawberry jam or jam flavor of choice (I used homemade ~ see my post on my homegrown/homemade strawberry jam from last year)
• powdered sugar for dusting or whipped cream for topping (optional)  

Directions

Spread about 2 teaspoons of jam on the top of each pizzelle, all the way to the edge. Place first jam covered cookie in a suitable container*, then spoon over about 1 1/2 - 2 Tablespoons of vanilla pudding, on top of the jam, smoothing all the way to the edge.  Place next jam covered cookie on top of the now pudding covered cookie and continue layering this way until you are all done, ending with a pudding covered cookie on the top.  Cover the now completed 'layer cake' and let it sit in the fridge overnight.  It will begin to absorb the moisture from the jam/pudding and turn into a pretty and delicate looking layer cake.  Cut into wedges and serve with a dusting of powdered sugar or top with whipped cream, if desired.

*if you want to be able to remove the layer cake easily for presentation, place a strip of plastic wrap in the bottom of the container, with the edges hanging over the edge of the container and use that to lift the whole layer cake out when ready to serve the next day.

I think this would be good with a tiramisu spin, or maybe with marmalade and some type of liqueur ~ the possibilities are endless.  I really like the idea of making it the night before and just pulling it out of the fridge when you need it.  A no-fuss, no-stress dessert, I like that!    

Happy Easter ~  From our family to yours!

Sharon's ~ No-Bake Double-Decker White Chocolate-Peanut Butter Cracker Cookies

My friend, Sharon, just shared a photo on Facebook of some recent cookie making in her kitchen.  I was so thrilled to learn about her ~ kid friendly, no-bake, easy to prepare and mighty impressive ~ No-Bake Double-Decker White Chocolate-Peanut Butter Cracker Cookie.  It'll be perfect to make over the upcoming winter break with my son.  I was so tickled with how simple this recipe is, that I just had to share it right away.  J will be so thrilled to make these when he gets out of school later this week.  They're made with some of his favorite foods, all dunked & decorated to make a new flavor combo.  Kid + an easy, no~bake cookie recipe = one happy mom!  : )

Sharon, thanks so much for sharing this truly simple recipe that our family will enjoy making ~ You are awesome!

Sharon's ~ No-Bake Double-Decker
White Chocolate-Peanut Butter Cracker Cookies

Ingredients

• Ritz crackers
• peanut butter
• melted white chocolate for dunking the double-decker peanut butter crackers in
• sprinkles, crushed peppermints, colored sugar, etc. ~ for sprinkling/decorating

Directions 

Take your Ritz crackers, spread one side with a bit of peanut butter.  Top with another Ritz cracker and then carefully dip the 'cracker cookie' into the melted white chocolate, covering both sides.

Once dipped, place on a sheet of parchment paper or waxed paper & sprinkle or decorate to your hearts content.  Allow to dry, then package for gift giving or eating.  If you happen to have any left, (yeah, like that is going to happen around here...) store in a covered container.  Enjoy!

P.S. ~  Sharon says ~ I have tried variations (Nutella, dark chocolate, etc.) and found that these are the most coveted...so I stick with it!