Category Archives: no bake

Triple Raspberry Icebox Cake

Triple Raspberry Icebox Cake

I happily bake year-round, but I’ll be the first to tell you that my favorite kind of summer baking is no-baking. Like leaving the oven off. Like letting the fridge do all the work. Like not heating up my remarkably well-insulated New York City apartment on an already steamy day, and still having incredible dessert.

Today’s recipe is a variation on the queen of no-bake desserts: icebox cake! At its simplest, it’s just layering whipped cream and thin cookies (usually chocolate wafers or graham crackers) together and then letting the assemblage chill out in the fridge for a few hours. The cookies soften against the whipped cream and become cakelike—it’s very good.

Icebox cakes have been around for a good long time now, since the advent of the home refrigerator. In all those years—and in all the recipes I’ve tried—I’ve yet to find one that isn’t outstanding. Icebox cakes can be as easy or complicated as you want them to be. Low brow, high brow, whatever. The two ingredient classics are just as delicious as more intricate variations. I guess what I’m saying is that you should absolutely get on the icebox cake train if you haven’t already, and then, once you are a believer, twist up the original recipe and make it Triple Raspberry.

Triple Raspberry Icebox Cake

Oh yes, this cool & creamy pink icebox cake is loaded with raspberry flavor. From whole fresh raspberries to spoonfuls of raspberry jam to airy raspberry whipped cream, this cake is about as raspberry as it is possible to be!

All the ingredients are stacked in a loaf pan with plain honey graham crackers to divide the layers. After a long chill, the crackers are tender as can be, making for clean slices.

Triple Raspberry Icebox Cake

Can we discuss the cross-sections of fresh raspberries and ruby red streaks of jam? Because those…well, they’re my jam. I mean that in every sense of the word.

Triple Raspberry Icebox Cake

Like its predecessors, this cake is so much more than the sum of its parts. It’s about as easy as from-scratch summer desserts come, and about as raspberry-forward as it can be! It’s berry good, if I do say so myself.

Triple Raspberry Icebox Cake
Triple Raspberry Icebox Cake
makes one 9x5-inch cake, about 8-10 servings

Raspberry Whipped Cream:
6 tablespoons pulverized freeze dried raspberries
1/2 cup confectioner’s sugar
3 cups heavy cream, very cold

For Assembly:
10-12 whole graham crackers (4 sections per cracker), divided
1 6-ounce package fresh raspberries, divided
1/2 cup raspberry jam, divided

Decoration & Garnish:
1/2 cup raspberry jam, strained
2-3 teaspoons pulverized freeze dried raspberries
fresh raspberries

Lightly grease a 9x5-inch loaf pan. Line with parchment paper, leaving a little overhang on the long sides. Set aside.

Make the raspberry whipped cream. Place freeze dried berries in a food processor and process until they are powder, about 45-60 seconds. Alternatively, place the berries in a sealed zip-top bag and crush well with a rolling pin or other heavy object.

Measure out 2 tablespoons of pulverized berry powder, and reserve any remaining powder for another use.

In a medium-large mixing bowl, combine heavy cream, vanilla, confectioner’s sugar, and pulverized berries. Use an electric mixer to whip cream until stiff peaks form. Do not over whip (but if you do, just add a little more cream).

Gently spread 1/3 of the whipped cream in an even layer in the bottom of the prepared pan. Scatter 1/3 of the raspberries over the top and spoon 1/3 of the raspberry jam over, so that there are little globs everywhere. Tile a single layer of graham crackers over the top, breaking the crackers to fit, as needed. Press the graham crackers down *lightly* with your palm to adhere. Repeat layering step 2 more times.

Gentry cover the loaf pan in plastic wrap and refrigerate for at least 6 hours or overnight.

When you’re ready to serve, remove the pan from the refrigerator and discard the plastic wrap. Place a serving plate upside-down over the pan. Holding tightly to both the pan and the plate, flip them over so that the pan is now sitting upside-down on top of the plate. Gently lift the pan up to remove it. Gently peel off the parchment.

Decorate. Place jam in a small microwave-safe bowl and microwave for 15 seconds so it’s a bit loose. Push through a fine mesh strainer (set over a bowl) to remove seeds. Transfer warmed, seedless raspberry jam to a piping bag and snip the tiniest corner. Drizzle the cake with the jam as desired.

Dust cake with pulverized raspberry powder. Garnish with whole fresh raspberries. If not serving immediately, refrigerate.

Serve cake cold. Slice with a serrated knife, wiping it clean between cuts.

Friday Favorites: No-Bake Recipes II

Every year I consider doing a “No-Bake Summer,” wherein I only make desserts (and other things) that don’t require cranking the oven in my already-too-hot apartment. I’ve never gone through with it though, mostly because I just really love to bake (regardless of the potential for heatstroke). That said, I have a whole new appreciation for no-bake desserts after the searing hot temperatures we had in NYC this week.

I’ve done a no-bake round-up before, but it’s been a few years. In the intervening time, I’ve added to my repertoire of creamy pies, non-traditional s’mores, puddings, and mason jar desserts. Instead of relying on ambient 350F (or so) heat to provide structure and flavor, all of these recipes rely on things like stovetop cooking (double boilers!), stiff peaks of whipped cream, coconut oil, and long chills for their deliciousness. There’s no wrong way to get your no-bake on! Here are a few of my oven-free favorites from the archives.

Friday Favorites: No-Bake Recipes II​

Chocolate Pudding

Homemade Chocolate Pudding is simpler than you may think, and takes all of fifteen minutes to whisk up. Made rich with whole milk and egg yolks and flavored with both cocoa powder and dark chocolate, this classic stovetop dessert is not to be missed!

Friday Favorites: No-Bake Recipes II​

Vegan Cheesecake (3 ways!)

Vegan cheesecakes require a bit more planning ahead than your average no-bake dessert, but they are so worth the minimal effort. These concoctions of soaked cashews, coconut oil, coconut cream, maple syrup and other delicious things come together in a blender, then firm up in the fridge. Their texture is as luxurious as any dairy cheesecake, and they are sooo delicious. Try a plain & peachy version, a decadent chocolate one, or the new chocolate hazelnut variation I posted on Wednesday. I promise you won’t be disappointed.

Friday Favorites: No-Bake Recipes II​

Lazy Lemon Curd & Lemon Meringue S’mores

You’ve almost certainly had classic lemon curd, but have you tried my Lazy Lemon Curd? It couldn’t be simpler—just whisk together lemon juice, egg yolks, and sweetened condensed milk, then simmer the mixture over a double boiler until it’s luscious and lemony. My all time favorite way to use it is stacked with toasted marshmallows and graham crackers for Lemon Meringue S’mores…

Friday Favorites: No-Bake Recipes II​

Little Lemon Pie Jars

…but I also love it whirled with cream cheese and confectioner’s sugar, lightened with whipped cream and nestled onto loosely-packed graham cracker crusts.

Friday Favorites: No-Bake Recipes II​

No-Bake Strawberry Cream Pie

Creamy pies are a classic no-bake treat. Here, billowy whipped strawberry filling is layered over fresh strawberries and a puddle of ganache, all nestled in a crumbly Oreo crust. Yum!

Chocolate Mousse Pie

If berries aren’t your bag, by all means, make this No-Bake Chocolate Mousse Pie. I don’t even think I need to talk you into it, except to say “make this.” Make this.

Have you made these or any of my other no-bake recipes? Let me know in the comments or on social media!

Vegan Chocolate Hazelnut Cheesecake

It is far too hot to bake today, but that’s okay because Vegan Chocolate Hazelnut Cheesecake requires no baking at all.

Vegan Chocolate Hazelnut Cheesecake

We’re talking all the rich, creamy, irresistible texture of a classic cheesecake with none of the dairy and exactly zero reasons to crank your oven. Oh, and more deep dark chocolate-hazelnut flavor than you can shake a stick at. (What does that even mean?)

This take on vegan cheesecake is made with toasted hazelnuts for flavor and raw cashews for creamy texture. They’re soaked together overnight for maximum tenderness, then combined in a blender with coconut cream, coconut oil, maple syrup, vanilla extract, salt, and—oh yeah—half a pound of melted dark chocolate. Put on the lid and then blitz-blitz-blitz until smooth.

This is the part where I get on my soapbox:

Please get yourself a good blender. You deserve a good blender. Good doesn’t necessarily mean expensive—it means a blender that actually blends things until smooth. Whether that’s a fifty year-old Oster (my parents’ amazing blender) or a Vitamix, a solid blender is crucial to vegan cheesecake success, and a million other things. I have a Ninja that I bought for $100 five years ago and it rules. Get a good blender!!!

*steps off soapbox*

Ahem…the batter is then poured over an Oreo crust—yes, Oreos are vegan!—and chilled until firm. Then it’s released from the springform and finished off with some Homemade Chocolate Shell and easy candied hazelnuts before being sliced and served. You can use a plate and fork if you’re fancy (or taking pictures) or just eat ice cold slices with your fingers like a wild animal, as I did.

Vegan Chocolate Hazelnut Cheesecake

I’m pretty sure that’s what hot girl summer is all about.

Vegan Chocolate Hazelnut Cheesecake
Vegan Chocolate Hazelnut Cheesecake 
makes one 9-inch cheesecake

Filling:
1 cup whole raw hazelnuts
1 cup whole raw cashews
1 14-ounce can coconut cream (not cream of coconut)
4 tablespoons maple syrup
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon Kosher or sea salt
6 tablespoons coconut oil (preferably refined), melted and cooled
8 ounces dark chocolate, melted

Crust:
24 Oreos (or other chocolate sandwich cookies)
5 tablespoons coconut oil or melted vegan butter

Candied Hazelnut Garnish:
1/3 cup whole raw hazelnuts
3 teaspoons granulated sugar
Homemade Chocolate Shell

The night before you want to make the cheesecake, toast and peel the hazelnuts. Place hazelnuts in a dry skillet over medium heat. Stir frequently until fragrant, 7-10 minutes. Immediately transfer hazelnuts to a clean, dry hand towel. Fold towel around the hazelnuts and then rub the towel with the palm of your hand. This will allow the hazelnut skins to loosen. This step does not have to be done perfectly.

Place peeled hazelnuts in a 3-4 cup container that has a lid. Add cashews. Cover with water. Refrigerate for 4-12 hours.

Lightly grease a 9-inch springform pan with coconut oil.

Make the crust. Place Oreos in a high-powered blender and blitz until they are crumbs. Add coconut oil or melted vegan butter, and pulse until the mixture can be pinched together. Transfer crust mixture to prepared pan, and press it to the edges to form an even layer. Refrigerate for 15 minutes to set.

Very carefully wipe it out the blender with a paper towel.

Make the filling. Drain soaked hazelnuts and cashews and place them in the blender. Add half of the coconut cream (~2/3 cup), maple syrup, vanilla, and salt. Process until the mixture is smooth. Add remaining coconut cream & coconut oil, followed by melted chocolate. Continue processing until everything is fully combined and smooth.

Pour filling mixture over crust and smooth with an offset spatula. Refrigerate for at least 3 hours (or freeze for 1 hour).

Make the candied hazelnut garnish. Line a plate with parchment and set aside. Place hazelnuts in a dry skillet over medium-low heat. Toast for 2-3 minutes, stirring frequently, until fragrant and shiny. Add sugar by the teaspoon, stirring until it dissolves (it may smoke up a bit). When all sugar has dissolved, remove hazelnuts to prepared plate. Let cool completely. Place on a cutting board and give them a rough chop with a large, sharp chef’s knife.

Run a thin, flexible knife around the edge of the pan. Release the cheesecake from the springform pan, and allow it to sit at room temperature for 10 minutes. Drizzle with chocolate shell, then immediately scatter on the candied hazelnuts. Slice with a large, sharp chef’s knife, wiping the blade clean between cuts. Serve.

Leftovers will keep covered in the refrigerator for a few days. Filling may slump slightly in very hot weather.
Vegan Chocolate Hazelnut Cheesecake
Vegan Chocolate Hazelnut Cheesecake

No-Bake Strawberry Cream Pie

No-Bake Strawberry Cream Pie​

If you can’t tell, I am all about baking with berries right now. Or no-baking with them, in this case.

That’s right! This lush pink strawberry pie is a completely oven-free operation. It’s cold and creamy with huge strawberry flavor, and just enough chocolate to please anyone who says they don’t like fruit desserts. This is a recipe you’ll be delighted to have in the warmer months. Anything to keep the oven off, right?

No-Bake Strawberry Cream Pie​

No-Bake Strawberry Cream Pie starts with an Oreo crumb crust filled with dark chocolate ganache AKA a “black bottom.” Fresh strawberries are pressed into the chocolate for flavor an texture, though you can skip this particular adornment if you need to make the pie more than a day in advance.

Next up is the titular strawberry cream. I’m sure there are plenty of ways to do this by reducing fresh strawberries, but I took the easy way out and opted for freeze-dried. They’re my go-to for strawberry-flavored desserts; they’re always excellent quality, and I love that they can be crushed and added to anything for a hefty hit of fresh berry flavor. Here, they’re pulverized and mixed with cream cheese, confectioner’s sugar and vanilla before being lightened with fresh whipped cream. In addition to providing the flavor in the filling, the freeze-dried berries also give our pie the most vibrant pink color! I just love it.

No-Bake Strawberry Cream Pie​

As with many no-bake pies, this one needs a chill to set up properly. I prefer to plan ahead and chill overnight, but you can get away with three hours if you’re in a bind. Once the chill time is up, spoon or pipe whipped cream over the top and finish with fresh strawberries. ‘Tis the season after all.

No-Bake Strawberry Cream Pie​
No-Bake Strawberry Cream Pie
makes one 9-inch pie

Oreo Crust:
24 Oreos
5 tablespoons unsalted butter

Ganache Layer:
4 ounces dark chocolate, chopped
1/4 cup heavy cream
~8 ounces (1/2 box) fresh strawberries, trimmed & quartered

Filling:
2 1.2 ounce packages freeze dried strawberries
1 1/3 cup heavy cream, very cold
8 ounces (1 brick) full-fat brick-style cream cheese, room temperature
1 1/2 cups confectioner’s sugar
pinch of Kosher or sea salt
2 teaspoons pure vanilla extract

Topping:
3/4 cup heavy cream, very cold
2-3 tablespoons confectioner’s sugar
1 teaspoon pure vanilla extract
5-6 fresh strawberries, thinly sliced

Place Oreos in the bowl of a food processor and blitz until they are crumbs. Add melted butter and pulse until the mixture can be pinched together. Press it into the bottom and up the sides of the pie plate. Refrigerate for 15 minutes to set.

Make the ganache. Combine chopped chocolate and heavy cream in a small microwave-safe bowl. Heat in 15 second increments, stirring in between, until a smooth even ganache forms (about 45 seconds total). Pour it into the crust and use the back of a spoon to carefully spread it into an even layer on the bottom. Top with quartered fresh strawberries. Refrigerate crust and ganache while you prepare the filling. If making the pie more than a day in advance, skip adding the fresh strawberries. They may lose their freshness over a long period.

Place freeze dried strawberries in a food processor and process until they are powder, about 30 seconds. Set aside.

In a large mixing bowl, use an electric mixer to whip heavy cream until stiff peaks form. Do not overwhip. Set aside.

In a separate large mixing bowl, use an electric mixer to beat strawberry powder, cream cheese, and confectioner’s sugar until combined and fluffy. Use a silicone spatula or wooden spoon to stir in 1/3 of the whipped cream. Working in 2 installments, carefully fold in remaining whipped cream until combined. Transfer to chilled pie crust and use a silicone spatula to spread to the edges. Press plastic wrap to the top. Chill for 3 hours or overnight.

Make whipped cream topping. In a medium-large mixing bowl, combine heavy cream, sugar, and vanilla. Use an electric mixer to whip cream until stiff peaks form. If you want to pipe, load it into a piping bag fitted with a star tip. Remove pie from the refrigerator and discard plastic wrap. Spoon or pie whipped cream over the top. Finish with sliced fresh strawberries.

Slice and serve. Leftover pie will keep covered in the refrigerator for a couple of days.
No-Bake Strawberry Cream Pie​
No-Bake Strawberry Cream Pie​
No-Bake Strawberry Cream Pie​

Chocolate-Covered Pecans

Chocolate-Covered PecansChristmas in a pandemic is so strange. I mean, I’ve spent Christmas away from my immediate family before, but it’s always been with (ex-)boyfriends or friends. But this year, traveling and gathering don’t seem like great plans and I am deeply single, so Christmas alone it is.Chocolate-Covered PecansI’ve already had my pre-Christmas anticipatory-loneliness gloom and doom, and have now moved on to determining what will make this Christmas feel like…Christmas. Like, when I FaceTime my family, I’m going to wear my Christmas pajamas that match my sisters. And I’m going to take a walk. Maybe watch Love Actually for the 374th time. Perhaps make a pot roast. And I’m going to eat chocolate-covered pecans by the handful. It’s the Davenport way.Chocolate-Covered PecansChocolate-Covered Pecans have a long history in my family. My dad has been sending them as Christmas gifts for as long as I can remember, and though nearly every box was for someone else, he always had one delivered to the house just for us to share. And by share, I mean he would hide/hoard them to himself until Christmas Day when he’d finally reveal the half-eaten tin.

Over the years, this has come back to bite him in the ass. The general “rule” is that whoever intercepts the box first hides it and clues everyone in *except* my dad, just for a little light payback. This may seem like a lot of hubbub, but we really love messing with each other,* and also Chocolate-Covered Pecans. What’s not to love about naturally-caramelly toasted pecans coated in a snappy-then-melty layer of chocolate?

*Is every family as weird as mine?Chocolate-Covered PecansSince my sisters and I all moved away, we’ve each been added to my dad’s chocolate-covered pecan Christmas list. It’s something I look forward to every year—my tin showing up a week or two before I fly home for the holiday break. Except, of course, that I’m not flying home this year. And for a brief moment, thanks to the notorious difficulties with shipping right now, I thought that my dad might have decided not to send chocolate-covered pecans in 2020.Chocolate-Covered PecansChocolate-Covered PecansThankfully that is not the case and my tin arrived on December 16th, but in that moment where I thought this tradition might be another casualty of 2020, I took the time to create my own recipe for Chocolate-Covered Pecans. I certainly wasn’t going to go without them. No way.Chocolate-Covered PecansMy Chocolate-Covered Pecans are the tiniest spin on my Salted Marzipan Truffles recipe. Truly, the only difference is that I’m using toasted pecans instead of marzipan. I left the salt on for beauty and salty chocolate reasons, but you can skip it if you like. Whatever makes your little holiday heart flutter. Whatever makes this recipe feel like home.Chocolate-Covered PecansMerry Christmas! Happy Holidays! Whatever you do or don’t celebrate, I hope you find a way to enjoy the end of this challenging year. I’m taking Friday off for Christmas, but will be back next week with year-end round ups. Stay cozy, everyone.Chocolate-Covered Pecans

Chocolate-Covered Pecans
makes about 1 cup

1 cup raw pecan halves
8 ounces dark chocolate, chopped
1/2 teaspoon coconut oil
1 teaspoon light corn syrup or golden syrup
coarse or flaky finishing salt (optional)

Special Equipment:
microwave-safe bowl (or double boiler)
parchment paper
small sheet pan or other pan (must fit in freezer)

Preheat oven to 300F. Place pecan halves on a dry rimmed baking sheet and bake for 5-8 minutes, until fragrant and toasted. Let cool completely.

Line a small sheet pan with parchment paper.

Place chopped dark chocolate in a microwave-safe bowl. Microwave for 1 minute. Stir with a fork. Add coconut oil. Continue to microwave in 30 second increments, stirring in between, until smooth. Stir in corn syrup.

To dip, drop one pecan half into the melted chocolate. Use a fork to coat pecan in chocolate. Drain briefly by scraping the tines of the fork on the edge of the bowl. Use the fork to gently lay the pecan on the prepared pan. Immediately top with a pinch of finishing salt, if desired. Continue this process until all pecans are coated and salted.

Place baking sheet in the freezer for 15 minutes, until chocolate has solidified. Serve.

Pecans will keep in an airtight container in the refrigerator for up to a week.

Chocolate-Covered PecansChocolate-Covered PecansChocolate-Covered Pecans