Have you ever been hit with the sudden realization that you promised to provide a dessert for your child's class, your work holiday party or your friend's potluck, which just so happens to be today? You look around your kitchen hastily for anything that could suffice as a decent contribution. "OK, I've got year-old brown sugar, stale Halloween candy and a can of condensed milk," you realize. "How am I going to pull this off?!" Not to worry. If you have 30 minutes, then you have just enough time to make any of these no-bake desserts. You'll go from "no way" to "no fuss" in less time than it would take to heat your oven.
You will be hard-pressed to find a recipe that is simpler than the Golden Oreo Truffles found on the Sally's Baking Addiction blog, which was started by a "self-taught, mom-taught, grandma-taught baker" who wanted to share her baking adventures and inspire others to feel comfortable in the kitchen. A year and a half after the launch, she quit her full-time job to build her blog into a business. She has published two cookbooks since.
This recipe only requires three ingredients, and it's great to make with children -- especially if you choose to include sprinkles.
GOLDEN OREO TRUFFLES
1 package (8 ounces) cream cheese, softened
1 package (15.25 ounces) Golden Oreos or original Oreos
12 ounces high-quality white chocolate or semi-sweet chocolate
Sprinkles for decor
Process Oreos in food processor or blender. Pulse until crumbs are formed.
Using a handheld mixer or stand mixer with paddle attachment, beat Oreo crumbs together with cream cheese until combined. The mixture will be thick and sticky. You can do this step by hand, but a mixer is much easier and faster.
Using your hands, roll mixture into 30 to 35 balls. Place balls on two large plates, a baking sheet lined with parchment paper or a silicone mat-lined bake sheet.
Freeze truffles for about 30 minutes. This is the most important step. If they are not cold and solid, the melted chocolate will not coat the balls properly.
Coarsely chop the chocolate and melt according to package directions. Coat one truffle at a time.
Refrigerate truffles for at least 10 minutes so the chocolate sets. Truffles must always be served chilled. They will keep fresh for up to five days in the refrigerator.
Truffles can be frozen for two to three months. Simply thaw them in the refrigerator overnight before serving.
For a more elegant no-bake dessert, try the following recipe from The Cookie Rookie, a blog about playing in the kitchen and enhancing your culinary skills.
TRIPLE BERRY TIRAMISU
20 ladyfingers (one package)
1 1/2 cups heavy cream
8 ounces mascarpone cheese
1 cup white sugar, divided
1 teaspoon vanilla
5 tablespoons Chambord (raspberry liqueur), divided
2/3 cup strawberry jam or jelly
1 1/2 cups sliced strawberries
1 cup fresh raspberries
1/2 cup blueberries
Spray a 9-by-9-inch baking dish with nonstick spray
Place half of the ladyfingers on the bottom of the pan side by side.
In a large bowl, beat the heavy cream until soft peaks form, about 3-4 minutes.
Beat in mascarpone, 1/2 cup sugar, vanilla and 2 tablespoons Chambord. Beat until fully combined and smooth. Set aside.
In a separate small bowl, stir together jam and remaining 3 tablespoons Chambord. Set aside.
In another bowl, mix fruit with 1/2 cup sugar, coating all fruit. Stir until fruit is macerated and some juices form. Set aside.
Pour half of the cream mixture over the ladyfingers. Use a spatula to smooth out the layer. Top with half of the jam mixture, and use a fork to incorporate the jam into the cream. Top with half of the fruit mixture.
Create a second layer, starting with ladyfingers, followed by cream, jam and fruit.
Cover and refrigerate for a minimum of 4 hours.
Health-conscious friends and family will be delighted with this no-bake dessert. Peanut butter pie, made by Mary Frances Noveh, was published in Cooking Light magazine. Choose a natural peanut butter without trans fats or partially hydrogenated oils to make it especially healthy.
PEANUT BUTTER PIE
1 cup powdered sugar
1 cup natural reduced-fat creamy peanut butter
8-ounce block 1/3-less fat cream cheese, softened
14-ounce can fat-free sweetened condensed milk
12 ounces frozen fat-free whipped topping, thawed
Two 6-ounce reduced-fat graham cracker crusts
20 teaspoons fat-free chocolate sundae syrup
Combine powdered sugar, peanut butter and cream cheese in large bowl. Beat with a mixer at medium speed until smooth.
Add milk and beat until combined.
Fold in whipped topping.
Divide mixture in two and pour into crusts.
Chill for 8 hours or until set (pies will have a soft, fluffy texture).
Cut into wedges. Drizzle with chocolate syrup.
The next time you sign yourself up for dessert duty, remember these easy and delicious recipes before fussing with the heat settings on your oven.