20 Awesome No-Bake Treats

20 Awesome No-Bake Treats

20 Awesome No-Bake Treats

Things are going back to normal here in Glasgow, and you can’t go out without a jacket anymore. But we had a good run there for a while where it felt like real life actual summer. Nobody has air conditioning here, so the thought of turning on your oven is particularly abhorrent. 

For most of you in the northern hemisphere, you’re probably still in the thick of the heat, and even with air conditioning, you’re probably dreading cranking up the oven for an hour. And yet, my sweet tooth knows no season. I still need desserts. Here are 20 sweet no-bake treats to keep you cool this summer.

  1. peanut butter fudge
  2. salted caramel pudding
  3. classic fudge
  4. pink lemonade fudge
  5. no-bake chocolate peanut butter pie
  6. 5 minute microwave lemon cake
  7. chocolate pudding
  8. cookies and cream fridge cake
  9. brownie butterscotch pudding parfait
  10. chocolate orange mousse
  11. double layer pumpkin pie
  12. giant peanut butter cups
  13. no-bake holiday pie
  14. lemon meringue fool
  15. nutella cheesecake parfaits
  16. no-bake passion fruit cheesecake
  17. grasshopper pie
  18. chocolate lime pie
  19. plainly awesome doughnuts
  20. nutella no-bake cookies

Have a sweet summer, friends.

Nutella No Bake Cookies | How to Be Awesome on $20 a Day

Nutella No-Bake Cookies

Nutella No Bake Cookies | How to Be Awesome on $20 a Day

Admit it, at some point in your life you’ve sat down on the couch with a spoon and a jar of Nutella and given yourself over to the undeniable sweetness. You’ve given up on life for five minutes, consequences be damned, and dug in, unadulterated, shameless. We’ve all been there.

It’s been a hell of a week. I know I’m not the only one who’s felt the need to push pause on reality for a few days. I’m craving safety and familiarity. I’m not in the mood, just now, to challenge myself or try something new. I’m wishing for a time machine or a magic wand or the power of mind control. But lacking supernatural powers, I’ll settle for cookies.

Nutella No Bake Cookies | How to Be Awesome on $20 a Day

I didn’t quite go all the way to a jar and a spoon, but this may be the next best thing. Nutella No-Bake Cookies are outrageously simple to make, and except for the actual Nutella itself, I already had all the ingredients on hand. It does take a tiny bit of patience as  you have to let them set up before shoveling them in, but just take a nice cozy nap while you wait.

These cookies are sweet, chocolaty, chewy, and irresistable. Genuinely, your new biggest problem will become trying to stop eating them.

Nutella No Bake Cookies | How to Be Awesome on $20 a Day

I know you can’t really heal yourself with cookies, but it probably won’t kill you to eat a few too many Nutella No-Bake Cookies for one day.

Nutella No-Bake Cookies
Yields 32
Nutella No-Bake Cookies will erase all your problems by creating a new one, how to stop eating these cookies.
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 2 cups sugar
  2. 1/4 cup cocoa powder
  3. 1/2 cup milk
  4. 4 ounces butter
  5. 1 teaspoon vanilla extract
  6. pinch of salt
  7. 1/4 cup smooth peanut butter
  8. 1/4 cup chocolate hazelnut spread
  9. 3 cups quick-cooking oats
Instructions
  1. Add sugar, cocoa, milk, and butter to a medium sauce pan and heat over medium low heat, stirring occasionally to combine. Bring the mixture to a boil and allow it to boil for one minute before removing it from the heat.
  2. While your sugar mixture is cooking, make sure you measure out your remaining ingredients so that you're ready to add them right away. Once you've taken your pan off the heat, stir in the vanilla, salt, peanut butter, chocolate hazelnut spread, and oats until combined.
  3. Use a cookie scoop or spoon to scoop out your cookies onto a parchment lined tray. Leave a little space as the cookies, especially the first few, may spread.
  4. Allow the cookies to cool completely. Store in an air-tight container in a cool place if you don't eat them all in one sitting.
Adapted from Shugary Sweets
Adapted from Shugary Sweets
How to be Awesome on $20 a day http://awesomeon20.com/
Grasshopper Pie | How to be Awesome on $20 a Day

Grasshopper Pie

Grasshopper Pie | How to be Awesome on $20 a Day

Hey, kids! Let’s step off the emotional roller coaster for a hot minute and get ourselves a drink and some pie or some pie that’s a drink. 

It’s been so amazing having this grasshopper pie in my fridge this week. Having that deliciousness to look forward to at the end of a stressful day has made everything better. This is exactly while I’ll never ever have a dancer body again. Pretty sure I don’t care.

It was also totally worth it wandering all over downtown Glasgow trying to find creme de menthe and creme de cacao. These pretty little bottles may have a bit of an investment, but I’m already looking forward to all the possibilities.

Grasshopper Pie | How to be Awesome on $20 a Day

A Grasshopper Pie is smooth, light, sweet, and just the right amount of minty to make it fresh. A grasshopper cocktail can get a bit toothpastey, but this pie is nothing like that. The lightness of the whipped cream and the sweetness of the marshmallow fluff balance with the creme de menthe to make it all so perfect.

And the chocolate cookie crust is the perfect contrast. Fluffy plus crunchy equals everything. I could maybe eat this every day forever.

Grasshopper Pie | How to be Awesome on $20 a Day

Every little thing is gonna be totally awesome. Keep smiling and have some dang pie.

Grasshopper Pie
Serves 10
Grasshopper Pie is light, fluffy, minty, and perfect at the end of a stressful day.
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Prep Time
15 min
Cook Time
10 min
Prep Time
15 min
Cook Time
10 min
For the crust
  1. 28 chocolate sandwich cookies such as Oreos or bourbon biscuits
  2. 4 tablespoons (2 ounces) butter, melted
For the filling
  1. 3 cups mini-marshmallows
  2. 1/2 cup whole milk
  3. 1/4 cup creme de menthe
  4. 1/4 cup creme de cacao blanc
  5. 1-1/2 cups heavy cream or double cream
  6. Green food coloring, optional
For the crust
  1. Smash up your cookies into crumbs in a food processor or in a bag with a rolling pin. Mix crumbs with melted butter. Press your crumb mixer into the bottom and up the sides of a 10-inch tart pan. Put your crust in the fridge while you get on with your filling.
For the filling
  1. In a small sauce pan over low heat, stir together marshmallows and whole milk until the marshmallows are melted and the mixture starts to foam. Remove the pan from the heat.
  2. Whisk in creme de menthe and creme de cacao blanc. If you want to add food coloring, add it to your marshmallow mixture now so you don't overmix your cream later and risk it curdling. Set aside to cool slightly.
  3. In a large bowl, use an electric mixer to beat your cream until it just barely starts to hold a peak. If you overbeat it, it will be tricky to mix later.
  4. Add your marshmallow mixture to your cream and fold and gently stir the two together until smooth. This should be a light fluffy, wet mixture. You'll worry that it won't set, but it will.
  5. Fetch your crust from the fridge. You might want to place it on a plate in case any of your filling leaks out. Pour the filling into the crust. If you have an extra cookie lying around, you can crush it on top for garnish.
  6. Put your pie in the fridge and wait (NOOOOOOOO!!!!!) a day. I really recommend letting this one set overnight as it's quite a light mixture and you'll risk your pie oozing everywhere if you try to serve it too soon.
Adapted from Nigella Lawson
Adapted from Nigella Lawson
How to be Awesome on $20 a day http://awesomeon20.com/
Double Layer Pumpkin Pie from Awesome on 20

No-Bake Double-Layer Pumpkin Pie

Double Layer Pumpkin Pie from Awesome on 20

Travelling during the holidays is the worst. The very worst!!! You should get someone to make you double-layer pumpkin pie wherever you’re headed. You’re going to need something to make you feel better when you get there.

My daughter is a super traveler. She’s been crisscrossing the country since she was born, and these days she travels alone like a champ. But luck was against us this time, and my baby is trapped in LA. Luckily, she gets to stay the night with her aunt in a safe, warm bed, and hopefully she’ll make it to us out here in the middle of the ocean tomorrow. I can’t wait to hug her face off.

Double Layer Pumpkin Pie from Awesome on 20

And I can’t wait to feed her pie. This one is a perfectly simple and sweet alternative to a traditional pumpkin pie. And you don’t need to find time to work it into your oven schedule during holiday cooking. It’s no bake, so it’s actually better if you make it the night before. This pie could not be more accommodating. 

It also couldn’t be more delicious. There’s a cinnamon graham cracker crust, a layer of cream cheese lightened with whipped topping, and a smooth pumpkin pudding layer. It’s a bit sweeter than traditional pumpkin pie, and infinitely more delicious. I shared some with my coworkers today, and the exclamations were overwhelming. I think you’re going to want to make this for your friends and family. It’s stress free and delicious. I can’t think of anything better.

Double Layer Pumpkin Pie from Awesome on 20

Tomorrow things will be better. Tomorrow my baby will be on her way to me. Tomorrow the traveling will be over for a while. Tomorrow there will be more pie. And hugs. And laughter.

No Bake Double Layer Pumpkin Pie
Serves 10
A deliciously sweet, no-bake alternative to pumpkin pie.
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. 1 sleeve cinnamon graham crackers
  2. 2 ounces (1/2 stick) butter, melted
  3. 8 ounces cream cheese, softened
  4. 1 cup plus 1 tablespoon milk
  5. 1 tablespoon sugar
  6. 1/2 tub whipped topping, thawed
  7. 1 15 ounce can pumpkin puree
  8. 2 packages instant vanilla pudding mix
  9. 1 teaspoon ground cinnamon
  10. 1/2 teaspoon ground ginger
  11. 1/4 teaspoon ground cloves
Instructions
  1. Crush your graham crackers, either in a food processor or in a plastic bag with something heavy and unbreakable. Mix in the melted butter until you have a sandy consistency.
  2. Press your graham cracker mixture into the bottom and up the sides of a nine inch pie pan. Stash this in the fridge while you get on with your work.
  3. With a mixer, combine the cream cheese, 1 tablespoon of milk, and sugar. Mix on medium high speed until the mixture becomes light and fluffy.
  4. With a rubber spatula, fold the whipped topping into the cream cheese mixture, then spread it into the bottom of your pie pan. Pop it back in the fridge.
  5. Using a mixer with a whisk attachment, or whisk and a very strong arm, combine remaining milk, pumpkin, vanilla pudding mix, and spices for about two minutes. The mixture will be thick.
  6. Spread the pumpkin mixture on the cream cheese layer and chill for at least four hours, preferably over night.
Notes
  1. Be sure your cream cheese is soft so that it blends well with the whipped topping.
Adapted from Kraft
Adapted from Kraft
How to be Awesome on $20 a day http://awesomeon20.com/
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