Category Archives: No Bake Desserts

Cookie Butter Crispy Treats {Recipe}

Cookie Butter Crispy Treats

Cookie butter is all the rage right now. I love the speculoos cookies, but the cookie spread is a little too sweet to eat on its own. I know that’s not the popular opinion, but it’s mine and I’m sticking to it! So I keep trying to use it in different desserts. Some have been successful (try my cookie butter coffee cake) and some have flopped. This recipe is a definite success. It’s also a no bake recipe, which is why I tried it in the first place. I was preparing dinner, pot roast. I was so proud of myself, I prepped early! But as I was putting my roast in the over for 3-4 hours on 275 degrees F, I realized I couldn’t bake anything else! Cookie butter crispy treats to the rescue.

Cookie Butter Drizzle | Lil Miss Cakes

This recipe is super easy and quick. You need a bit of patience to get it right, but it’s worth the minimal effort! I used to use marshmallow cream to make traditional crispy treats. Don’t get me wrong, they taste great, but they were always gooey and messy. Plus they would fall apart, and I wanted these to hold their shape. I asked my friend Rebecca of I Want That Dessert fame, for her tips and tricks. She always posts these perfect looking treats and I just had to know how she does it! Cookie Butter Treats | Lil Miss Cakes

Rebecca had a few very key points for success. In order to make perfect looking dairy free kosher marshmallow treats: use Paskesz brand mini marshmallows. According to Rebecca, these are the best ones to use, they melt really nicely. (This is not a sponsored post, I’m just sharing my preferred brand with you!) Also, use the microwave! Melt the margarine (or butter) in a large bowl in the microwave. I added the cookie butter in  at this point as well. Then dump in the marshmallows and stir. Heat the marshmallow mixture for 10 seconds at a time mixing in between. It will take some time here. You may think this will never work. You may want to give up. DONT! Do not give up. Keep heating and mixing. The marshmallows will melt. As soon as the mixture is smooth and gooey pour in the rice cereal. Mix quickly and carefully, this will be hot! Pour the mixture into a prepared pan and press flat. I lined a 9×13 inch pan with parchment paper and got flatter treats. For thicker treats use an 8×8 inch or 9×9 inch square. To help press into the pan, spray your hands with cooking spray so the treats won’t stick. Once the treats are firmly packed, allow to cool and then cut into squares. Easy, amazing, dairy-free, no-bake perfection! Cookie Butter Crispy Stack | Lil Miss Cakes

The cookie butter crispy treats are perfect as is, but my husband needed more cookie butter intensity. In that case, just melt some extra cookie butter and drizzle it down on top!

Cookie Butter Crispy Treats {Recipe}
Author: 
Prep time: 
Total time: 
Serves: 24 squares
 
Ingredients
  • 4 Tbs. margarine
  • ⅔ cup crunchy or smooth cookie butter (such as Lotus Brand)
  • pinch of salt
  • 8 oz. package of Paskez mini marshmallows
  • 5 cups crispy rice cereal
Instructions
  1. Line a baking pan with parchment paper and set aside. For thinner treats use a 9x13 inch pan. For thicker treats use an 8x8 or 9x9 inch pan. Set aside.
  2. Measure out the rice cereal and set aside.
  3. In a large microwave safe bowl (large enough to accommodate all the cereal), melt the margarine, cookie butter, and salt.
  4. Once melted, pour in the marshmallows and stir to coat.
  5. Continue microwaving on high for 10 seconds at a time, stirring in between. This process could take 2-3 minutes but will ensure success.
  6. Once completely melted, pour in the cereal and quickly stir to combine.
  7. Pour cereal mixture into prepared pan and press firmly into place.
  8. Allow to cool and then cut into squares.

Something Sweet Cookbook {Review and Giveaway}

Something Sweet Cookbook | Lil Miss Cakes

If I were to write a dessert cookbook, I would want it to be exactly like this one. My friend and fellow food blogger, Miriam Pascal, has worked tirelessly for months on her gorgeous cookbook debut. I had been talking to Miriam throughout the process and am blown away by how much work it takes to put this all together. Miriam shares her kitchen talents on her blog Overtime Cook. She understands that nobody has time to spend hours in the kitchen and tailors her recipes to be quick, simple and impressive. Over the years she not only perfected some amazing recipes, but she also honed her photography skills and took every photo in her cookbook.

Here is some exiting trivia for you: I baked 3 of Miriam’s recipes for her to photograph for this cookbook! The chocolate celebration cake, bakery style cake donuts, and the cookies decorated with royal icing were all done by me using Miriam’s recipes. How cool is that?! I’m so happy to help and I would love to do it again.

“Something Sweet” is really the perfect baking resource. It includes notes about every essential kitchen tool, recipe ingredient substitutions, and baking tips and tricks. Most of the recipes in this stunning book are new, but Miriam did include a few of her readers favorite recipes that were originally posted on her blog.

While Miriam does it all in the kitchen, this book specifically focuses on desserts which I am really excited about. There really is a lack of good kosher dessert cookbooks on the market. Although all the recipes in the book are strictly kosher, these desserts will appeal to everyone; especially those with dairy sensitivities. Nearly every dessert category is covered from cookies and bars, cakes and cupcakes, muffins and pastries, pies and tarts, desserts and party treats, candy and chocolate, drinks and frozen treats and finally, frosting and toppings. She even included a healthy, dairy-free pie crust recipe!

As a cookbook lover, I have read many, many cookbooks. This one has a perfect layout. The recipes are easy to read and the directions are very clear.  Each and every recipe is accompanied by a high quality color photo. A few of the recipes have step-by-step photos to make those possibly complicated steps really easy to understand.

I can’t wait to dig in to these delicious dessert recipes, but the few that immediately caught my eye are the fruity pebble cookies, snickerdoodle bundt cake, cinnamon cheese buns, cookie dough fudge pie, cookies n’ cream stuffed waffles, and chewy sea salt caramels.

Do you want a preview? This recipe for Neapolitan Trifles from Something Sweet by Miriam Pascal, is reproduced with permission from the copyright holders, ArtScroll/Mesorah Publications.

Neapolitan Trifle Recipe from Something Sweet | Lil Miss Cakes

Neapolitan Trifles | Something Sweet Cookbook
Author: 
Serves: 12-14
 
Ingredients
Chocolate Crumbs
  • 1 cup flour
  • ½ cup unsweetened cocoa powder
  • ⅔ cup brown sugar
  • ⅓ cup oil
Strawberry Mousse
  • 1 cup heavy whipping cream or nondairy whip topping
  • 1 cup strawberry pie filling, pureed
  • 8 oz. cream cheese or soy cream cheese
  • ⅓ cup sour cream or soy sour cream
  • 1 tsp, vanilla extract
  • 1 cup powdered sugar
Vanilla Cream
  • 1 cup heavy whipping cream or nondairy whip topping
  • ⅓ cup powdered sugar
Instructions
Prepare the chocolate crumbs
  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper, set aside.
  2. Combine all crumb ingredients in a bowl. Mix until combined and the texture of crumbs. (I found it easiest to mix this with my fingers.)
  3. Spread the crumbs in a single layer on prepared baking sheet; bake for 8 minutes. Remove from oven; cool completely before assembling the trifles.
Prepare the strawberry mousse
  1. In the bowl of an electric mixer fitted with the whisk attachment, on high speed, beat whipping cream until stiff peaks form.Remove whipping cream to another bowl. There's no need to wash the bowl before continuing.
  2. Add pie filling, cream cheese, sour cream, and vanilla to mixer bowl. Beat on medium speed until combined and smooth. Add powdered sugar; beat until incorporated. Using a rubber spatula, gently fold whipped cream into strawberry mixture until combined. Set aside.
Prepre the vanilla cream
  1. In the bowl of an electric mixer fitted with the whisk attachment, on high speed, beat whipping cream until stiff peaks form. Reduce mixer speed to low. Gradually beat in the powdered sugar until combined.
Assembly
  1. Place crumbs into a 6-ounce jar or cup, filling it about one-quarter full, Spoon or pipe strawberry mousse over crumbs, filling container a little more than three-quarters full. Pipe on vanilla cream, filling container almost to the top. Repeat with remaining jars.

Plan Ahead: These trifles freeze beautifully. Move them into the fridge for a couple of hours before serving to allow them to soften a bit.

Now for the giveway sponsored by Artscroll/Mesorah Publications!  One lucky reader will win a free copy of Something Sweet.  Contest open to US mailing addresses only.  One winner will be chosen at random. Giveaway ends  at 11:59PM EST on Monday, December 28, 2015. Please provide a valid email address; winner will be notified via email. Winner has 24 hours to respond or another winner will be chosen. Good Luck!

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Strawberry Banana Ice Pops {recipe}

Strawberry Banana Ice Pops | Lil Miss Cakes

As soon as the summertime rolls around I find myself buying way too many strawberries. They look so sweet and delicious that I can’t resist. But sometimes we just can’t finish them all. Instead of freezing the strawberries as is, I thought it would be way more fun to make them into ice pops. This recipe is so quick and simple, no cooking required. It’s just four ingredients to blend and freeze! Most ice pop recipes call for some sort of fruit juice but to keep these really light and refreshing I used coconut water. The flavor of the coconut doesn’t come through at all. I also used pure maple syrup instead of white sugar to sweeten the pops. I like the flavor the maple syrup gives these treats and since it’s liquid, there is no need to cook the sugar to dissolve it. These are so refreshing delicious, I make sure to have them in my freezer all summer long. Check out some more delicious recipes that my friends brought to our virtual BBQ after the recipe.

Strawberry Banana Ice Pops {recipe}
Author: 
Prep time: 
Total time: 
Serves: 10 Ice Pops
 
Ingredients
  • 1 lb. strawberries
  • 1 banana
  • ½ cup coconut water
  • ¼ cup maple syrup
Instructions
  1. Trim the green tops off the strawberries.
  2. Place all the ingredients into a blender of food processor. Blend until chunky or longer if you want your ice pops smooth.
  3. Pour into ice pop molds and freeze for 6 hours or overnight.