Category Archives: no bake

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

Little Pumpkin Pie Jars

Little Pumpkin Pie JarsI questioned my sanity while making these Little Pumpkin Pie Jars earlier this week—do we need a third pie post before what is inevitably going to be the strangest Thanksgiving of our lives so far? Probably not.Little Pumpkin Pie JarsThat said, we might need eight pies, but little ones in mason jars that require no baking—perfect for a Thanksgiving with all the trimmings and all the COVID precautions. Little Pumpkin Pie Jars are just the ticket.Little Pumpkin Pie JarsThis recipe is nearly a carbon copy of the Little Lemon Pie Jars I made over the summer, except where those are bright and tangy, these are all sorts of pumpkin spicy. They’re rich and creamy and no-bake, which is ideal if you’re as burnt out from 2020 as I am right now.Little Pumpkin Pie JarsLittle Pumpkin Pie JarsLittle Pumpkin Pie Jars get their autumnal flavor from the Pumpkin Spice Spread I posted at the beginning of fall. Simply mix 2/3 cup of the spread in with some cream cheese, confectioner’s sugar, salt and vanilla, then lighten it with some whipped cream. Spoon the filling on top of some barely-cohesive graham cracker crusts, wrap your pie jars in plastic and refrigerate for a couple of hours or a couple of days. Then finish them off with a festive dollop of whipped cream and a pinch of cinnamon before digging in, and maybe—just maybe–counting the list of things you’re thankful for this pandemic.Little Pumpkin Pie Jars

Little Pumpkin Pie Jars
makes 8 4-ounce pie jars

Crust:
1 cup graham cracker crumbs (about 8 whole graham crackers)
1/4 cup confectioner’s sugar
pinch of Kosher or sea salt
3 tablespoons unsalted butter, melted

Filling:
6 tablespoons heavy cream, very cold
2/3 cup Pumpkin Spice Spread
4 ounces (1/2 brick) full-fat brick-style cream cheese
1/2 cup confectioner’s sugar
pinch of Kosher or sea salt
2 teaspoons pure vanilla extract

For Garnish:
whipped cream
ground cinnamon

Special Equipment:
8 4-ounce mason jars or ramekins

Make the crust. In a small-medium mixing bowl, whisk together graham cracker crumbs, confectioner’s sugar and salt. Add melted butter and whisk until everything is lightly moistened and resembles damp sand.

Divide mixture among 8 4-ounce mason jars (or ramekins), about 2-3 heaping tablespoons each. Tamp down the crust with the back of a spoon. Set aside.

Make the filling. Pour heavy cream into a small-medium mixing bowl, and use an electric mixer to beat until stiff peaks form. Set aside.

In a medium-large mixing bowl, use an electric mixer to beat together Pumpkin Spice Spread and cream cheese. Add confectioner’s sugar and salt and beat to combine. Mix in vanilla.

Use a silicone spatula to stir half the whipped cream into the pumpkin mixture. Gently fold in the second half of the whipped cream. Spoon filling into mason jars, smoothing the tops with the back of a spoon. Refrigerate at least 2 hours, or press plastic wrap to the surfaces and chill up to 2 days. If you are short on time, these may be frozen for an hour.

To serve, top with whipped cream and a pinch of cinnamon.Little Pumpkin Pie JarsLittle Pumpkin Pie Jars

Pumpkin Spice Spread & Pumpkin Pie S’mores

Pumpkin Spice Spread & Pumpkin Pie S’moresIt’s fall, y’all! And not a minute too soon. I have been obsessed with these Pumpkin Pie S’mores for weeks and am so excited that I finally get to share them on here today!Pumpkin Spice Spread & Pumpkin Pie S’moresYou read that right: Pumpkin Pie S’mores! As in graham cracker, toasted marshmallow and a little puddle of pumpkin pie all stacked together in one perfect bite. These are absolutely magical, if I do say so myself. And, I do, since I’ve been eating one around midnight pretty much everyday since Labor Day.Pumpkin Spice Spread & Pumpkin Pie S’moresThe key to this whole operation is a homemade Pumpkin Spice Spread. It’s basically a soft-set pumpkin pie filling that can be used anywhere you could use a little pumpkin spice flourish. Toast, biscuits, scones, cookies, swirled through no-churn ice cream, spread on a waffle, used as a fruit dip, or—you know it—stacked into seasonal s’mores! If you’re into pumpkin, this is a total game changer.Pumpkin Spice Spread & Pumpkin Pie S’moresPumpkin Spice Spread & Pumpkin Pie S’moresFor those of you wondering if you can bypass the homemade spread by using pumpkin butter or mixing together some canned pumpkin, spices and brown sugar for your s’mores, the answer is “sure…but it won’t be the same.” While those options both work in a pinch, neither is as rich and decadent as Pumpkin Spice Spread. It’s made with sweetened condensed milk and has some body from egg yolks, so it’s every bit as luxurious as its pastry-wrapped counterpart and far more versatile. You’ll be seeing a lot of this stuff on here this season!Pumpkin Spice Spread & Pumpkin Pie S’moresPumpkin Spice Spread & Pumpkin Pie S’moresPumpkin Spice Spread & Pumpkin Pie S’moresPumpkin Spice Spread & Pumpkin Pie S’moresThe whole Pumpkin Spice Spread process takes 25 minutes, fifteen of which are hands-off. The most “involved” step is caramelizing the pumpkin, and that’s no trouble at all. It’s literally pushing a cup of pumpkin purée around a dry sauté pan for ten minutes until some of its liquid evaporates and it darkens ever so slightly. This is to ensure that your Pumpkin Spice Spread is nice and thick and never one-note. If you’re pinched for time, you could probably get away without this step, but it really makes a difference in the end product.

The second and final step is to whisk the pumpkin together with the sweetened condensed milk, egg yolks, a spoonful of pumpkin pie spice and some salt. Set the whole bowl over simmering water for fifteen minutes, stirring when you remember, and…that’s it. I mean, you should definitely let it cool, but…that’s it.Pumpkin Spice Spread & Pumpkin Pie S’moresWell, except for the part where you dig it out of the fridge every night and sandwich some with graham crackers and a toasted marshmallow. Oh yeah, that’s it.Pumpkin Spice Spread & Pumpkin Pie S’mores

Pumpkin Spice Spread
makes about 2 cups

1 cup pure pumpkin purée (I use Libby’s)
1 14-ounce can sweetened condensed milk
2 large egg yolks
1 teaspoon pumpkin pie spice
pinch of Kosher or sea salt

Place pumpkin in a small sauté pan over medium-low heat. Cook, stirring frequently, for about 10 minutes, until slightly drier and a tiny bit darker in color. Remove from heat.

Fill a small pot with 1-2 inches of water. Set a heatproof bowl over the top, ensuring that the water does not touch the bottom of the bowl. Remove bowl and bring water to a simmer.

In the heatproof bowl, whisk together sweetened condensed milk, egg yolks, pumpkin pie spice and salt. Whisk in pumpkin purée. Place bowl over simmering water, creating a double boiler. Let cook, stirring frequently, until slightly thickened, about 15 minutes (it will thicken further as it cools). Remove from heat and let cool for 20 minute before transferring to a heatproof container. Press a piece of plastic wrap to the surface. Let cool completely at room temperature before storing in the refrigerator.

Pumpkin Pie S’mores
makes 4 s’mores

4 whole sheets honey graham crackers
2 tablespoons Pumpkin Spice Spread
4 large marshmallows

Carefully break each graham cracker sheet in half to produce 2 squares (8 squares total). Place bottom-side-up on a surface.

Top 4 of the graham squares with 1/2 tablespoon (1 1/2 teaspoons) each of the Pumpkin Spice Spread.

Toast the marshmallows. Place each marshmallow on a skewer. Turn a gas stove flame (or other heat source) to medium-low. Carefully toast marshmallow over the top before transferring it onto Pumpkin Spice Spread. Repeat with other marshmallows. Turn off stove. If you’d like to toast your marshmallows with another at-home method, see here.

Top marshmallows with the remaining graham squares, top-side-up. Serve immediately.Pumpkin Spice Spread & Pumpkin Pie S’moresPumpkin Spice Spread & Pumpkin Pie S’moresPumpkin Spice Spread & Pumpkin Pie S’mores

Little Lemon Pie Jars {No-Bake}

Little Lemon Pie JarsThese Little Lemon Pie Jars are are the best no-bake dessert I’ve had in quite some time. They’re cold, creamy and tangy, but not overly rich, and their single-serve presentation makes them ideal for any socially-distanced gathering during these hotter months.Little Lemon Pie JarsLittle Lemon Pie JarsLittle Lemon Pie JarsLittle Lemon Pie JarsLittle Lemon Pie Jars are incredibly simple to make. The lemon filling is made with a fluffy combination of cream cheese, confectioner’s sugar, whipped cream, and my favorite Lazy Lemon Curd. While the curd takes a little forethought so it can cool completely, it’s very easy to make—sweetened condensed milk does all the heavy lifting. You could certainly use store bought lemon curd or make a traditional recipe, but I really want to encourage you to try this easy version. It’s dead-simple to make, perfectly balanced, and one recipe makes twice the amount you’ll need for these little pies, meaning you’ll have plenty leftover for toast or biscuits or slapping together a few Lemon Meringue S’mores. Yum.Little Lemon Pie JarsOnce the curd is made and cooled, the filling takes all of ten minutes to mix and spoon over the crust. Oooh, this crust. While the lemon filling is plenty sweet and refreshing on its own, the crust provides textural contrast and cuts the richness.Little Lemon Pie JarsLittle Lemon Pie JarsSimply mix up some graham cracker crumbs, confectioner’s sugar, a pinch of salt and melted butter until everything is lightly moistened, then press the mixture into the bottoms of eight small mason jars. It won’t set hard, instead staying a little on the crumbly side. Where this wouldn’t work particularly well for a traditional pie, it works like a dream here. I love that I can dig my spoon into the bottom of the jar and get a little crust in every bite.Little Lemon Pie JarsYou can garnish these little pies however you like or not at all. I’ve been saying some version of this a lot lately, but it’s the truth: we’re in a pandemic and there are no dessert rules. I dressed these pictured pie jars up with whipped cream, teensy lemon wedges and extra drizzles of lemon curd for their glamour shots, but I ate the leftovers plain out of the fridge and they were just as delicious. Little Lemon Pie Jars

Little Lemon Pie Jars
makes 8 4-ounce pie jars

Crust:
1 cup graham cracker crumbs (about 8 whole graham crackers)
1/4 cup confectioner’s sugar
pinch of Kosher or sea salt
3 tablespoons unsalted butter, melted

Filling:
6 tablespoons heavy cream, very cold
3/4 cup Lazy Lemon Curd (or other lemon curd), recipe below
4 ounces (1/2 brick) full-fat brick-style cream cheese
1/2 cup confectioner’s sugar
pinch of Kosher or sea salt
2 teaspoons pure vanilla extract

For Garnish:
whipped cream
Lazy Lemon Curd
small lemon wedges

Special Equipment:
8 4-ounce mason jars or ramekins

Make the crust. In a small-medium mixing bowl, whisk together graham cracker crumbs, confectioner’s sugar and salt. Add melted butter and whisk until everything is lightly moistened and resembles damp sand.

Divide mixture among 8 4-ounce mason jars (or ramekins), about 2-3 heaping tablespoons each. Tamp down the crust with the back of a spoon. Set aside.

Make the filling. Pour heavy cream into a small-medium mixing bowl, and use an electric mixer to beat until stiff peaks form. Set aside.

In a medium-large mixing bowl, use an electric mixer to beat together Lazy Lemon Curd and cream cheese. It may be a little lumpy. Add confectioner’s sugar and salt and beat to combine. Mix in vanilla.

Use a silicone spatula to stir half the whipped cream into the lemon mixture. Gently fold in the second half of the whipped cream. Spoon filling into mason jars, smoothing the tops with the back of a spoon. Refrigerate at least 2 hours, or press plastic wrap to the surfaces and chill up to 2 days. If you are short on time, these may be frozen for an hour.

To serve, top with whipped cream. Drizzle with more Lazy Lemon Curd (I did this with a snipped piping bag) and garnish with a lemon wedge.

Lazy Lemon Curd
makes about 1 1/2 cups

2/3 cup fresh lemon juice (from about 3-4 lemons)
1 14 ounce can sweetened condensed milk
2 large egg yolks, room temperature

Make the filling. Fill a small pot with 1-2 inches of water. Set a heatproof bowl over the top, ensuring that the water does not touch the bottom of the bowl. Remove bowl and bring water to a simmer.

In the heatproof bowl, whisk together lemon juice, sweetened condensed milk, and egg yolks. Place bowl over simmering water, creating a double boiler. Let cook, stirring frequently, until slightly thickened (about 15 minutes). Remove from heat and transfer filling to a heatproof container. Press a piece of plastic wrap to the surface. Let cool completely at room temperature before storing in the refrigerator.Little Lemon Pie JarsLittle Lemon Pie JarsLittle Lemon Pie Jars

Easy Popcorn Balls

Easy Popcorn BallsIf you’ve been around here a while, you know I loathe Halloween. Biggest Halloween Scrooge there is, right here.

That said, I might do an about-face soon because I finally tried a popcorn ball at the ripe old age of 34 and I loved it. Loved. It. Sweet, airy and studded with candy, it may well make a Halloween-lover out of me! Who knows? It could change the course of my life!

(Feeling dramatic today. Sorry, not sorry.)Easy Popcorn BallsBut seriously, I have no idea why I had never had a popcorn ball before a few weeks ago. Maybe it’s a northern thing? Do Texans just not make popcorn balls? Do I secretly love Halloween? Is my entire life a lie???Easy Popcorn Balls…whatever it is, I am now firmly in support of all things Halloween as they relate specifically to spherical sticky-sweet popcorn. And also candy corn. But nothing else, okay? Okay.Easy Popcorn BallsLots of popcorn ball recipes are molten sugar or caramel-based and require a candy thermometer, but I went in a different, easier direction, using Rice Krispies Treats as a guide. Butter and marshmallows are melted together and flavored with a little salt before 10 cups of plain popcorn are folded in. I like to add mix-ins for flavor/textural diversity, but feel free to leave ‘em out if they’re not your thing. I love (!) the sweet/salty candy corn and pretzel combo I used in this batch, but if those flavors aren’t your bag, don’t fret! I’ve written a list of alternatives in the recipe. You can use pretty much whatever you want, except for un-coated chocolate (it’ll melt).Easy Popcorn BallsEasy Popcorn BallsEasy Popcorn BallsOnce the mixture is to your liking, let it cool for about 5 minutes, just until you can handle it. Then butter your hands and press heaping 1/2 cups of sticky popcorn into balls and set them on a piece of parchment. After that’s done…well, you’re done. Except for the part where you watch the World Series and eat crunchy, just barely gooey, candy corn & pretzel-studded popcorn balls and call it Halloween. Or maybe that’s just me.Easy Popcorn Balls

Easy Popcorn Balls
makes about 14 balls

1/2 cup (1 stick) unsalted butter
1 10-ounce bag mini marshmallows (about 6 cups)
1/2 teaspoon Kosher or sea salt
10 cups plain popped popcorn (from about 1/2 cup kernels)
1 cup candy corn
1 cup broken pretzel pieces

Alternative mix-in ideas (use 2 cups total):
M&Ms
Reese’s Pieces
salted peanuts
chopped Twizzlers
broken Oreos
sweet cereal of choice

Line a rimmed sheet pan with parchment. Set aside.

Melt butter a large, heavy-bottomed pot over medium-low heat. Add marshmallows and all and stir until smooth. Carefully fold in popcorn. Remove from heat. Fold in candy corn and pretzels, or other desired mix-ins. Let mixture cool 5 minutes, or until just cool enough to handle but still pliable.

Grease your hands and a 1/2 cup measuring cup. Use the measuring cup to scoop heaping 1/2 cups of the popcorn mixture. Coax it out of the cup by inverting/using your fingers and then use your hands to firmly press the popcorn mixture into a ball. Place the popcorn ball on the prepared pan. Continue, working quickly, until all popcorn mixture is used. Let popcorn balls cool until set.

Popcorn balls are best the day they are made, but may be kept covered at room temperature for up to 3 days. If you are concerned about them sticking together, you can wrap each in plastic wrap.Easy Popcorn BallsEasy Popcorn Balls