Tag Archive: No-Bake

Raw Brownies With Avocado Frosting

Raw Brownies With Avocado Frosting

As much as I don’t like the cold, Winter and Fall are some of the best baking months because there’s sometimes nothing to do but stay in and sit next to the heater. Now that Spring’s here and the heat waves, too, no-bake recipes are suddenly ten times more appealing. 

I made these “brownies” over the weekend for a sweets fix that wouldn’t involve sifting flours and melting chocolate. It’s pretty much the same recipe I made 3 years ago with an extra avocado frosting on top. Avocados and dates definitely don’t sound like dessert ingredients, but you’d be surprised how rich and chocolaty these come out. 

Raw Brownies With Avocado Frosting

These are easier to stash and store without the frosting, which does go bad about as quickly as guacamole, so if you’re planning on waiting a while to eat these wait until the last minute to make the frosting. It’ll taste better if you do.   

Raw Brownies With Avocado Frosting

Prep time: 15 minutes

Cook time: 0 minutes

Ingredients(Makes 8-12 brownies):

  • 2 cups pitted dates
  • 1 cup walnuts
  • 1/4 cup cocoa powder
  • 1 1/2 Tablespoons coconut butter(optional but recommended)
  • 1-2 Tablespoons water
  • 1/2 a ripe avocado
  • 2 Tablespoons agave or honey

Method:

  1. Blend the dates in a food processor until they are pulverized and start to stick together. The dates don’t have to be fresh but make sure you’re not using dry and stale ones or they won’t stick.
  2. Add the walnuts and coconut butter and continue blending until the dough starts to stick to itself. Add the water as necessary if your ingredients are too dry to clump.
  3. Lastly add 3 Tablespoons of cocoa powder and continue blending until it’s mixed in.
  4. Dump the processed ingredients onto a piece of parchment paper. With your hands, clump them together into a square or rectangle.
  5. Freeze the dough for 5-10 minutes until it’s firm and cut it into even sized squares. Store in the refrigerator for freshness.
  6. To make the “frosting”, mash the avocado into a smooth puree. Add the agave and remaining cocoa powder and mix thoroughly.
  7. Spread an even amount on top of each brownie square. Garnish with any extra walnuts.

Easy Lemon Buttercream

Easy Lemon Buttercream

One of the best parts about living in NYC is that there are now vending machines where you can get cupcakes. It’s dangerously convenient for anyone. They have 1 gluten-free option, a red velvet with cream cheese frosting, that’s completely delicious. That being said, who can live with just one flavor?

When my birthday rolled around a few weekends ago I made these cupcakes a few days early to bring into work–just a premade vanilla cake mix, coconut milk instead of whole milk, and shredded coconut and lemon zest added in. 

The frosting I made was from scratch but came out just as easy and delicious. Using vanilla extract and lemon zest gives it an extra layer of flavor that you’ll want to lick off the bowl. 

Easy Lemon Buttercream

This frosting works well with any number of lighter-flavored cupcakes. You can try it on cupcakes with vanilla, coconut, berries, or even white chocolate.

Easy Lemon Buttercream

Prep time: 15 minutes

Cook time: 0 minutes

Ingredients(Makes enough for 18 cupcakes):

  • 1 stick butter, room temperature
  • 2 1/4 cup powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1 1/2 Tablespoons whole milk or half & half
  • 1 teaspoon finely zested lemon

Method:

  1. In a large bowl, combine all of the ingredients. Make sure to use an extra fine zester with the lemons to avoid chunks in the frosting. 
  2. Beat with an electric beater until mixed and the frosting’s smooth and silky. If the powdered sugar stops mixing in, add milk by the teaspoon until it reaches the right consistency.
  3. Frost using a frosting spreader or a pastry bag. If you’re using a pastry bag, add an extra teaspoon of milk before beating to make the frosting smoother and easier to squeeze out. 

Healthy Vegetable Chickpea Salad

Healthy Vegetable Chickpea Salad

As quick as the weather changes, so do taste buds. After weeks of snow and cold, the weather here has skyrocketed to the 50s and the streets are full of melting snowbanks. Instead of being just another barrier to speed-walk past in the cold, the open air vegetable stalls are suddenly more inviting to stop and pick up new ingredients.

While none of the ingredients in this dish are exactly “new”, they’re definitely a fresh take on heavier tuna or hard boiled egg salads. I’m not usually a fan of bright and loud flavors like black pepper and thyme but they work well with the creamy mayo and balanced chickpeas. Whether you’re serving this on top of a freshly chopped salad or if it’s the only vegetable on your plate it’s sure to be a healthy meal.

Healthy Vegetable Chickpea Salad

Prep time: 15 minutes

Cook time: 0 minutes

Ingredients(Makes 2 servings):

  • 1 14oz can chickpeas, drained and rinsed
  • 1/2 cucumber, diced
  • 1 small tomato, diced
  • 2 (heaping) Tablespoons mayo
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 Tablespoon chopped thyme

Method:

  1. In a large bowl, toss together the chickpeas, cucumber, and tomato. If there’s any liquid at the bottom of the bowl carefully drain it out.
  2. Add in the mayo, salt, and pepper and mix thoroughly until it’s evenly creamy. Add in the thyme and mix again.
  3. Serve at room temperature. Keep refrigerated if not eating right away.

Strawberry Hazelnut Creme Parfaits

Strawberry Hazelnut Creme Parfaits

Valentine’s Day usually marks the last good dessert you can eat and not feel guilty about during the holiday season before you have to wait another 8 months for Thanksgiving to roll around. You might as well make it a really good one.

Last year I got to go to Stonyfield‘s launch party for Petite Creme and sample all the flavors served along champagne, puff pastries, and fine wine. There’s definitely something special about Petite Creme. It’s creamy and elegant in a way most yogurts aren’t. Making a faux “mousse” for this parfait with it is definitely a kitchen cheat no one will mind. 

Strawberry Hazelnut Creme Parfaits

Using the vanilla bean flavor here (my personal favorite) makes the strawberry and Nutella a little more complex in my opinion. Make sure to use a flavorful strawberry jam for the best results. I made this into two servings and it was almost too rich to finish. It’s definitely a hefty dessert, so if you’re looking for something lighter try splitting this between 4 shot glasses and having taster desserts.

Strawberry Hazelnut Creme Parfaits

Prep time: 15 minutes

Cook time: 0 minutes

Ingredients(Makes 2 large servings or 4 tasters):

  • 2 5.2oz vanilla bean Petite Creme
  • 1/4 cup Nutella 
  • 1/4 cup strawberry jam
  • 2 Tablespoons chopped hazelnuts

Method:

  1. In one bowl, mix together 1 container of vanilla petite creme and 2 Tablespoons Nutella.
  2. In a separate bowl, mix together 1 container of vanilla petite creme and 2 Tablespoons strawberry jam.
  3. Divide the Nutella mousse between 2 to 4 small parfait glasses. Shake gently so that the top is level.
  4. Gently melt the remaining Nutella in a microwave until it’s liquid. Pour the liquid Nutella over the Nutella mousse and spread out gently with a spoon in an even layer.
  5. Mix the remaining strawberry jam with enough water (about 2 teaspoons) to make it fluid. Pour gently over the Nutella in the parfaits and spread out lightly with a spoon.
  6. Add 1/2 Tablespoon of chopped hazelnuts on top of each parfait.
  7. Scoop the strawberry mousse gently into the parfait glasses and shake lightly to make level.
  8. Refrigerate the parfaits for 10-15 minutes to cool slightly.
  9. Remove from the refrigerator and garnish with any remaining chopped hazelnuts.

Homemade Honey Walnut Cream Cheese

Homemade Honey Walnut Cream Cheese

People tend to think that when you’re gluten-free you spend your life missing all carbs. That’s certainly not true, but I definitely miss certain carbs like cinnamon crunch Panera bagels smothered in sweet hazelnut cream cheese.

Some things are hard to make at home(like bagels, unless you’re looking to give away an afternoon for amorphous doughballs). Other things are super easy; you can make this cream cheese in 5 minutes and actually be excited about a weekend breakfast at home.

Adding salt and vanilla might seem a little strange, but it helps round out the flavors of the honey to be salty-sweet and a little savory. Toasting the walnuts is well worth the effort for the overall flavor. This recipe works perfectly with full-fat cream cheese, low-fat cream cheese, or non-dairy alternatives. 

Homemade Honey Walnut Cream Cheese

If you’re not a fan of honey you can also use an equal amount of maple syrup. Try using peanuts instead of walnuts for a different flavor or just leave them out completely for a nut-free recipe and you’ll still have a delicious spread.  

Homemade Honey Walnut Cream Cheese

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(Makes 12 squares):

  • 1 block cream cheese, softened to room temperature
  • 1/2 cup honey
  • 1/3 cup walnuts
  • 1/8 teaspoon salt
  • 1/8 teaspoon vanilla extract

Method:

  1. In a large bowl, beat together the honey and cream cheese until well-mixed.
  2. Heat up a small pan over a low burner. Add in the walnuts and toss until they’re toasted.
  3. Add the walnuts, salt, and vanilla to the honey cream cheese and fold the ingredients in.
  4. Serve immediately or store refrigerated in an air-tight container. 

Halloween Chex Mix

Halloween Chex Mix

Candy corn is a polarizing food. People usually either can’t get enough of it or can’t stand the stuff.

I love it and would eat a whole bag in one sitting. Since that’s probably not the best idea you have to find ways to mix it up and make it a little more filling. This Chex mix isn’t health food but it’s just the right balance of sweet and sweeter for a party or just an afternoon. 

Coating some of the Chex cereal with melted chocolate adds an unexpected layer and makes it slightly more decadent. You can make this more fun at a Halloween party by creating different names for the ingredients like bat droppings and witch’s nails. 

Halloween Chex Mix

A note from the last batch of Halloween Chex Mix I made: If gelatin’s a problem ingredient for you, some manufacturers don’t use it in their candy corn. Instead of Brachs, try CVS store brand candy corn. 

Halloween Chex Mix

Prep time: 15 minutes

Cook time: 0 minutes

Ingredients(Makes 12 squares):

  • 2/3 cup chocolate chips, divided
  • 2  1/2 cups Chocolate Chex, divided
  • 1 Tablespoon butter
  • 1 Tablespoon milk
  • 1 1/2 cups Vanilla Chex
  • 1/2 cup candy corn

Method:

  1. Melt 1/3 cup chocolate chips gently, set the rest aside.
  2. When melted, stir in the butter and milk until silky and smooth.
  3. In a large bowl, mix 1 1/2 cups Chocolate Chex cereal with the melted chocolate until covered.
  4. Lay the cereal out on a non-stick tray and refrigerate for 10 minutes until the chocolate has set. Once set, break apart any clusters of cereal stuck together. 
  5. In a large bowl, toss together the remaining chocolate chips, remaining Chocolate Chex, Vanilla Chex, and candy corn. 
  6. Serve or store in an air-tight container at room temperature. 

Creamy Feta and Sun-Dried Tomato Dip

Creamy Feta and Sun-dried Tomato Dip

The best way to be a better cook is find recipes you like and learn to make them your own way. Some months I get lazy and never make anything new–I don’t mind the same lunch every day of the week. But reading blogs help me find recipes good enough to break me out of my rut.

This recipe from Mississippi Kitchen looked too good to pass up. I never buy as much spinach and salad mixins as I should so instead I wanted to take the same flavors and put them in a dip. This has a ton of savory, salty flavor and surprisingly healthy ingredients. You could serve this at a party and they’d never know it’s a bean dip!

Creamy Feta and Sun-Dried Tomato Dip

Seasoning should be the last step of this recipe. There’s no right amount of salt–you’ll need to taste it and figure out how much to add based on how salty your ingredients are.

Always taste a sauce or dip with whatever you’re using for dipping; if you’re using vegetables you’ll want the dip to be on the saltier side, while if you’re using seasoned crackers keep it on the bland side.   

Creamy Feta and Sun-Dried Tomato Dip

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(Makes 12 servings):

  • 1 can cannellini beans, drained

  • 1/2 cup sun-dried tomatoes

  • 1/3 cup sour cream

  • 1/2 cup – 3/4 cup buttermilk

  • 4oz feta, crumbled

  • Salt to taste

  • Vegetables for dipping 

Method:

  1. Add the beans to a food processor and pulse until smooth.

  2. Add in the tomatoes, sour cream, 1/2 cup buttermilk, and feta and process.

  3. Slowly add more buttermilk to get the dip to the right consistency while processing. Only add as much as you’d like to make it the right thickness.

  4. When done, season to taste with salt.

  5. Serve at room temperature. Store in an air-tight container in the refrigerator when not enjoying. 

Raw Chocolate Fudge Pie

Rich raw chocolate fudge pie

If there’s any way to make peace after 2 weeks of not posting it’s this recipe.

Spending the weekend with friends or family is great but usually leads to a week without recipes. Last weekend was the exception. My friend Eury visited and stayed with me and insisted(she’s going to hate that word–“suggested”) we make the raw fudge pie recipe she’s been working on.

Whether you’re gluten-free or gluten-full, vegan or a meat lover, there’s no denying raw desserts are just better than regular ones. They’re always fudgier, creamier, more flavorful, and easy to convince yourself they’re healthy so you can go back for seconds.

Rich raw chocolate fudge pie

With permission I’m sharing Eury’s recipe which’ll easily win over the staunchest crowd. The cashew filling has the same taste and texture as any milk chocolate fudge.  If you do not care about the health benefits of eating raw and only make this because raw desserts have amazing flavors and textures, feel free to substitute the maple syrup for honey, corn syrup, or simple syrup. 

Raw Chocolate Fudge Pie

Prep time: 20 minutes

Cook time: 0 minutes

Ingredients(Makes 16 servings):

For the crust:

  • 3/4 cup almonds
  • 1/2 cup walnuts
  • 1/4 cup + 2 Tablespoons unsweetened cocoa powder
  • 3 Tablespoons maple syrup
  • 1 teaspoon vanilla extract

For the filling:

  • 2 cups cashews
  • 1/2 cup maple syrup
  • 1/2 cup water
  • 1/2 cup coconut oil
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons vanilla

Method:

  1. Pulse the almonds and walnuts in a food processor until finely chopped.
  2. Add in the syrup, cocoa powder, and vanilla for the crust and continue processing until it forms a mixed dough.
  3. Press the dough into a 9-inch pan until the bottom’s about 1/4-inch thick.
  4. For the filling, process the cashews into a fine powder. Make sure not to over blend them into cashew butter.
  5. Add in the maple syrup and water and continue blending until smooth.
  6. Add in the rest of the ingredients and process until it forms a smooth liquid filling.
  7. Pour the filling over the crust and spread into an even layer.
  8. Refrigerate for ~4 hours until the center has set. Cut with a sharp knife into servings. Refrigerate when not enjoying.

Black & White Chex Mix

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Did you know today’s national cereal day? I probably wouldn’t have if the people at Chex cereal didn’t tell me and invite me to celebrate.

I really need a calendar with these fun food holidays like national cereal day, national peanut butter day, and—of course—national margarita day(which was thoroughly celebrated). I even forgot the Oscars were last weekend until that day, but thankfully I already had this classy snack to watch it with.

Black tie events are not my style but white and dark chocolate most certainly are. This Chex mix has a good balance of flavors; it’s a perfect class act for an award show party or just a football party. And it’s fairly easy to put together, too.

IMG_6489

When you’re making this recipe, just like any other recipe that involves melting chocolate, make sure to pick a brand you trust and know melts well. Some chocolate chips have too many preservatives added to them and seize up instead of melting. Anything that markets itself as baking chocolate is a good bet for melting.

Black & White Chex Mix

Prep time: 20 minutes

Cook time: 0 minutes

Ingredients(Makes about 8 servings):

  • 2 cups chocolate Chex cereal, divided
  • 2 cups vanilla Chex cereal, divided
  • 2/3 chocolate chips, divided
  • 2/3 white chocolate chips, divided

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Method:

  1. In a large bowl mix together 1 cup chocolate Chex cereal, 1 cup vanilla Chex cereal, 1/3 cup white chocolate chips, and 1/3 cup chocolate chips.
  2. Melt the remaining chocolate chips over the stove or in a microwave.
  3. While the chocolate is melted, mix in the remainder of the chocolate Chex cereal until it’s well-coated.
  4. Pour the chocolate covered Chex onto a non-stick surface and gently flatten into a single layer.
  5. Repeat the same process with the white chocolate chips and vanilla Chex.
  6. Let the Chex sit until the chocolate has rehardened.
  7. Break up the chocolate covered Chex into bite-sized chunks.
  8. Mix the chocolate covered Chex in with the rest of the ingredients well.
  9. Serve at room temperature or store in a cool, dry place.

Creamy Avocado Onion Dip

Creamy Avocado Onion Dip

Stonyfield partnered with Late July this month to challenge their Clean Plate Club members to make a perfect dip recipe using Stonyfield Greek.

When it comes to dips, sour cream and onion is a clear winner for me. It’s just the right amount of sweetness and tag. But it’s also probably as unhealthy as you can go. This is a dip that’ll treat you just as nice and that you can really fill up on.

Using Stonyfield Greek in this dip gives you the creaminess and tang of sour cream but with protein instead of fat. The avocado and olive oil add richness but are both fats you can feel good about dipping into.

My favorites with the dip were the Mild Green Mojo and Red Hot Mojo tortilla chips. The Mild Green Mojo have a slight tang from sour cream powder that pairs well with the creamy Greek in the dip. The Red Hot Mojo’s the spiciest of their flavors(which automatically made it a favorite of mine) and adds a kick to the dip’s sweetness.

Creamy Avocado Onion Dip

Creamy Avocado Onion Dip

Prep time: 10 minutes

Cook time: 1 minute

Ingredients(Serves about 4 people):

  • 1 medium-sized avocado
  • 2 Tablespoons plain 0% Stonyfield Greek
  • 1/2 teaspoon salt
  • 1 Tablespoons olive oil
  • 2 Tablespoons minced onions
  • 1/2 teaspoon onion powder

Method:

  1. Pit and seed the avocado and put the meet in a small mixing bowl.
  2. Mash the avocado with a fork until it’s smooth and uniform in color.
  3. Add in the Stonyfield Greek, salt, and olive oil and mix.
  4. In a small pan, heat some cooking oil and sauté the minced onions quickly until they turn brown(this shouldn’t take more than 30 seconds). Keep the pan moving so that they don’t burn.
  5. Add the onions and onion powder to the dip and mix until smooth.
  6. Transfer the dip to a serving bowl and serve with chips and crudités.