No Bake Cookie Recipe?

How the heck to you have a recipe for cookies that is a no bake dessert recipe? That just doesn’t seem possible. And yet, here I have for you a no bake dessert recipe for Peanut Butter Cookies. Hmmmm…

Try it, see how you like it, then let me know. For now I’m sticking to baked cookies, but if you want a fast, easy cookie dessert recipe that is also, no bake, here it is.

No Bake Peanut Butter Cookie Recipe

By Shelley Pogue

This is a simple peanut butter cookie recipe that involves no baking at all, it combines peanut butter with oatmeal. There are several other types of no bake recipes that call for cornflakes. I prefer the ones with oatmeal, it is all based on preference, and I like the texture of the oatmeal best.

  • 2 Tablespoons of butter
  • 1/4 cup cocoa
  • 1/2 cup sugar
  • 1/4 cup milk
  • 1 Pinch of salt
  • 1 Teaspoon of pure vanilla bean paste
  • 1 Tablespoon of peanut butter
  • 1 1/2 cups uncooked oatmeal

First you will get your ingredients all scaled out and a mixing bowl. You will then melt the butter in the microwave for about 30 seconds, you will take it out of the microwave and give it a stir. You will then add the cocoa and start to stir in the cocoa until it is mixed in well. You will then add the sugar, milk and salt and stir all of the added ingredients together. The next thing you will add is the vanilla bean paste, peanut butter, and oatmeal. You will thoroughly combine, and mix the entire ingredients well. You will then take a Tablespoon and spoon out into your hand forming the dough balls into the cookie shape. You will want a baking sheet with parchment for adding the cookies to the sheet. You will put them onto the parchment paper and let them hang out for a while until they have fully set. This should make about 12 cookies.

So, if you are feeding more than your family and are having a dinner party or large family gathering you will need to double the recipe, or even multiply for a larger number to give you the amount you will need for your event.

This is an easy recipe to make, and of course it is a no bake recipe. So if it is during the winter months, and your children are stirring about the house. There is inclement weather outside. This is a great recipe for you to do something together, and for you to both be rewarded at the end.

If you are into protein bars, and are the avid athlete, this will be a bar for you as well. Add some fruit and nuts to this recipe, and you will have a bar that is great tasting, good for you, and will provide you energy for your fun filled adventure as well. Enjoy!

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Shelley is also the desserts editor for http://www.BellaOnline.com

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Posted under Easy Cookie Recipes, No Bake Dessert Recipes

This post was written by Stacie on November 25, 2008

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2 Easy No Bake Dessert Recipes

Chilled No Bake Dessert Recipes

By Jill Borash

Raspberry Revel

  • 8 ounces of vanilla wafers
  • 3/4 cup butter
  • 2 1/2 cups powdered sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 pint frozen raspberries, thawed and drained
  • 8 ounce container of whipped topping

Grease a 9 x 11-inch pan. Crush the vanilla wafers. (The easiest way to do this is to put the wafers in a plastic bag and crush them with a rolling pin.) Reserve 1/4 cup of the crushed vanilla wafers and put the rest in the bottom of the greased pan. Beat the butter, powdered sugar, eggs, and vanilla together. Put this mixture on top of the crumbs. Spread the mixture from the edges of the pan inward to help keep the wafer crumbs in place. Spread the drained raspberries on top of that mixture. Add the whipped cream and sprinkle the 1/4 cup cookie crumbs over the top. Refrigerate overnight. Serves 12.

Chocolate Mint Dazzle

  • 18 graham crackers
  • 1/2 cup melted butter
  • 1/3 cup sugar
  • 1/2 cup softened butter
  • 1 1/2 cup powdered sugar
  • 3 eggs, slightly beaten
  • 2 (1 ounce) squares chocolate, melted
  • 1 1/2 cup cream
  • 1 package miniature marshmallows
  • 1/4 cup crushed peppermint candy

Grease a 9 x 13-inch pan. Crush the graham crackers and mix them with the 1/2 cup of melted butter and the sugar. Press the mixture into the prepared pan. Cream the 1/2 cup softened butter and powdered sugar together in a medium bowl. Add in the eggs and melted chocolate. Beat well and spread the mixture over the top of the graham cracker crust. Beat the cream and marshmallows together and put that over the chocolate layer. Sprinkle the top with the crushed peppermint candy. Refrigerate overnight.

A quick note about raw eggs: According to the American Egg Board, the chance of salmonella is only 1 in 20,000 eggs. You can find out more at http://www.aeb.org/LearnMore/EggSafety.htm

Jill Seader enjoys sharing all sorts of free baking recipes, including no bake recipes like the ones above, at her website YourBakingStory.com Come find a baking recipe to make or share your own. Happy Baking!

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Posted under Chocolate Dessert Recipes, Dessert Recipes with Fruit, No Bake Dessert Recipes

This post was written by Stacie on November 22, 2008

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Easy Christmas Cookie Recipes

I love the holiday season and Christmas is right around the corner.  Here is a great basic recipe you can use for this busy holiday season!

Easy Christmas Cookie Recipes - One Recipe with Many Variations

By Karen Ciancio

There are so many Christmas cookie recipes around but often so little time to bake during the busy holiday season.

The solution? A great tasting basic cookie recipe that quickly and easily turns into such a variety of easy to make Christmas treats, friends and family will think you poured over all your favorite Christmas cookie recipes.

Let’s start with the basics.

Basic Cookie Dough Recipe

1/2 cup (or 1 stick) butter (or margarine) at room temperature
1/2 cup brown sugar, lightly packed
2 tablespoons sugar
1/2 teaspoon baking powder
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour

In a large bowl, combine all the ingredients except the flour. Beat with an electric mixer, scraping the sides of the bowl several times, until the mixture is light and fluffy. With mixer at a low speed, add the flour gradually, beating just until everything is well blended.

Place the mixture on a baking sheet using a tablespoon measure and press down with a spoon to flatten a bit. Or roll our and cut into shapes with a cookie cutter. Bake at 350ºF for about 12 to 15 minutes, until golden.

This basic cookie mixture is also the base for the following cookie recipes (all baked in a preheated oven at 350ºF).

Orange Cookies
(Makes about 32)

Add 1 tablespoon of grated orange zest to the recipe. Shape into a log that is about 1 1/2″ in diameter and refrigerate for 4 hours.

Slice dough into 1/4″ thick slices. Place on cookie sheet. Cookies can be decorated with candies, rolled in colored sugar, or cut into pretty holiday shapes before baking. Bake in preheated oven for 12-15 minutes, until lightly browned.

Cherry Coconut Chocolate Squares
(Makes about 54 squares)

In addition to the basic dough you will need:
1/4 cup unsweetened cocoa powder
3 large eggs
1 1/2 cups granulated sugar
1 teaspoon almond extract
1/2 teaspoon baking powder
3 cups flaked coconut
1/2 cup maraschino cherries, well drained and coarsely chopped

Line a 13″x9″ baking pan with foil.

Stir cocoa powder into basic dough mixture. Press evenly into the prepared pan. Bake for 10-15 minutes or until the crust looks dry.

In a medium bowl whisk together eggs, sugar, almond extract and baking powder until well blended. Stir in coconut and cherries. Pour over the baked crust.

Bake for 30-35 minutes, until top just begins to brown and a toothpick inserted near the center comes out clean. Cool in the pan on a wire rack. Lift it out on to a cutting board using the foil ends and cut into 1 1/2″ squares. Squares can be stored in an airtight container for up to 3 weeks.

Coconut Pineapple Cookies
(Makes about 36)

In addition to the basic dough you will need:
1 1/2 cups sweetened flaked coconut
1/3 cup pineapple preserves (use raspberry or apricot if you prefer)

Add 1 cup of the flaked coconut to the basic dough mixture and mix well. Shape the dough into 1 1/2″ balls and roll in the remaining coconut to coat them. Place the balls 1″ apart on lightly greased cookie sheets. Make a deep indentation in the center of each cookie with your fingertip.

Bake for 12-15 minutes until the cookie is firm and the coconut is lightly toasted. When cooled, fill each hole in the center of the cookies with the preserves.

You can vary this basic dough to make a wide variety of Christmas cookie recipes. Add other flavorings like maple, ginger or cinnamon. Add chopped dried fruits like apricots or dates. Or bake them plain in holiday shapes and decorate with colored icing.

Christmas is such a wonderful time of year. Here’s hoping these quick and easy Christmas cookie recipes help keep the pressure off the cook.

Karen Ciancio is a cook and lover of all things food and cooking related. Her website http://www.cookingnook.com contains easy dessert recipes, plus lots of other recipes, cooking tips, measurement conversions and kitchen ideas.

Article Source: http://EzineArticles.com/?expert=Karen_Ciancio
http://EzineArticles.com/?Easy-Christmas-Cookie-Recipes—One-Recipe-with-Many-Variations&id=88269

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Posted under Easy Dessert Recipes, Holiday Dessert Recipes

This post was written by Stacie on November 20, 2008

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