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the title of the recipe is 3 Easy No-Bake Desserts
recipe information 3 Easy No-Bake Desserts, in section Worldwide Recipes3 easy and simple no-bake desserts that anyone can make. Whether you don't have an oven or you don't like to bake, these recipes are for you!
Printable Version: https://www.thecookingfoodie.com/recipe/3-Easy-NoBake-Dessert-Recipes
More No-Bake Desserts:
No-Bake Peanut Butter Cheesecake: http://bit.ly/PeanutCheesecake
No-Bake Brownies: http://bit.ly/UnBakedBrownies
No-Bake Blueberry Cheesecake: http://bit.ly/BlueberryCakeTCF
No-Bake Strawberry Cheesecake: http://bit.ly/StrawberryCheesecakeTCF
Chocolate and Vanilla Panna Cotta: http://bit.ly/ChocoVanillaPannaCotta
My favorite kitchen equipment:
1 cup + 1 tbsp (250 g) mascarpone
5 oz (140g) ladyfingers (savoiardi cookies)
1 teaspoon coffee + 30 ml boiling water
1/3 cup + 1 tsp (50g) powdered sugar
½ teaspoon pure vanilla extract
¼ cup (30 g) cocoa powder
4 tablespoons hazelnut chocolate spread/ Nutella
1. Mix coffee with hot water and set aside until completely cool.
2. Crush the ladyfingers.
3. In a large bowl mix mascarpone with sugar when smooth add chilled coffee and vanilla extract. Mix until smooth. Add the crushed cookies and mix until combined. Put in freezer for 30 minutes.
4. Take small amount of the mixture and roll with your hands into balls, then roll in cocoa powder. Or second potion: take small amount of the mixture in your hands and flatten it. Then add the Nutella in the middle, close and shape into ball. roll in cocoa powder.
5. Refrigerate for at least 2 hours before serving.
No-Bake Chocolate Peanut Butter Oatmeal Bars:
2¼ cups (200g) rolled oats
1½ cups (135g) oat flour
1 cup (240ml) Coconut oil
1/3 cup (105g) Maple syrup
1/4 teaspoon salt
1 cup (250g) Smooth peanut butter
10 oz (280g) Dark chocolate
1 teaspoon Vanilla extract
1. In a large bowl mix coconut oil, maple/honey and vanilla extract. Add oats and salt, stir until well combined.
2. Line a 9x9 inch (22x22cm) square baking pan or 20x25 cm rectangle pan with parchment paper. Press 2/3 of the oatmeal mixture in the bottom of the pan, refrigerate while making the filling.
3. Melt chocolate and peanut butter together. Spread over the oatmeal layer.
4. Sprinkle the remaining oatmeal mixture over the chocolate-peanut butter mixture and slightly press.
5. Refrigerate for 2 hours or until set. Cut into squares.
Makes 5-7 servings
For the pudding:
4 cups (1L) milk
1 cup (240ml) heavy cream
2/3 cup (85g) cornstarch
1/2 cup (100g) sugar
1 tsp rose water
For the syrup:
1/2 cup (120ml) water
1/2 cup (100g) sugar
1 tsp rose water
Few drops of red food coloring
1/2 cup (65g) peanuts/pistachios
Shredded or desiccated coconut (optional)
1. In a medium bowl mix 1 cup of milk with cornstarch and rose water. Mix until smooth.
2. To a medium size pot pour 3 cups of milk and heavy cream. Add sugar and bring to a simmer, stirring constantly. Once the milk boils, turn the heat to low and add the cornstarch mixture. cook over low heat for 3-4 minutes, stirring constantly until the mixture begins to thicken.
3. pour into serving dishes. Cover immediately with plastic wrap and cool to room temperature, then refrigerate for at least 4 hours or overnight.
4. Make the syrup: in a pan over medium-high heat bring to a boil water, sugar and rose water. When boiling add food coloring. Let boil 2 more minutes and turn off the heat. Let cool completely.
5. When the malabi chilled pour 1-2 tbsp of the syrup on the malabi, add crushed peanuts or pistachios and shredded coconut (optional).
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