Tag Archives: no bake

Easy Stovetop Peanut Butter Granola

Hello! I’d say happy Wednesday, but it’s…just Wednesday. The Wednesday after a holiday weekend in the middle of a pandemic. Happy is a stretch.Easy Stovetop Peanut Butter GranolaBut you know what is happy—er, what is making me happy? This Easy Stovetop Peanut Butter Granola. It’s super crisp, crunchy and peanut buttery, and took fifteen whole minutes to make. That’s the magic of stovetop granola. When you skip the oven, it takes 1/3 of the time! Oh, and it only makes a quart. Add this to the list of small batch recipes we all need this year!Easy Stovetop Peanut Butter GranolaThis isn’t my first go-round with peanut butter granola or stovetop granola. Nope! This is a combination of two of my favorite granolas for maximum efficiency. Maximum efficiency is important when we’re discussing how to get Easy Stovetop Peanut Butter Granola into our faces. We’re trying to do it efficiently. To that end, there are five steps in the stovetop granola-making process and they’re all super easy.Easy Stovetop Peanut Butter GranolaCombine the wet ingredients. Whisk your oil, brown sugar, maple syrup, natural peanut butter, vanilla, cinnamon and salt together in a measuring cup. This provides the majority of the flavor in your granola and help it get good and crispy.Easy Stovetop Peanut Butter GranolaToast the dry ingredients. Combine your oats and chopped peanuts in a heavy pan over medium heat. Stir them around for about 10 minutes, until fragrant and a little darker in color. Don’t burn ‘em.Easy Stovetop Peanut Butter GranolaAdd the wet ingredients to the dry. Pour your peanut butter/maple/brown sugar/oil mixture into the oats and peanuts.

Toast everything together. This is the part where you stir everything for another five minutes, until the sticky stuff is all absorbed and everything has darkened and smells very peanut buttery.Easy Stovetop Peanut Butter GranolaCool. Scatter your granola on a rimmed baking sheet on a rack and let it come to room temperature. This is the part where your granola gets real good and crispy while you decide how you want to serve it. I highly recommend yogurt, raspberries and an artful drizzle of peanut butter.Easy Stovetop Peanut Butter GranolaYou may notice that Easy Stovetop Peanut Butter Granola isn’t particularly cluster-prone. This doesn’t bother me in the slightest, but if you are a cluster person, you can reduce the oats and peanuts down to three cups total volume and keep everything else the same. Alternatively, swap the maple syrup for a thicker sweetener like honey or brown rice syrup, and maybe bump it up to 5-6 tablespoons. Either of those should work some clustering magic.

But, real talk? This salty-sweet stuff is already pretty magical. I mean, maybe this year has lowered my expectations, but peanut butter granola you can make in fifteen minutes? Magic.Easy Stovetop Peanut Butter Granola

Easy Stovetop Peanut Butter Granola
makes about a quart

1/4 cup olive oil (or coconut oil or canola oil)
1/4 cup light brown sugar, packed
1/4 cup well-stirred natural peanut butter (creamy-style works too)
1/4 cup pure maple syrup
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon Kosher or sea salt
2 cups old-fashioned oats
1 1/2 cups honey-roasted or salted peanuts, roughly chopped

Line a rimmed baking sheet with parchment. Set aside.

Combine oil, brown sugar, peanut butter, maple syrup, vanilla, cinnamon and salt in a liquid measuring cup. Whisk together with a fork. Set aside.

Heat a large, heavy-bottomed skillet over medium heat. Add oats and chopped peanuts. Cook, stirring constantly, until very fragrant and toasted (about 10 minutes). Do not burn.

Add liquid ingredients and stir to coat the oats and peanuts. Continue cooking, stirring constantly for 4-5 additional minutes, until sweeteners are incorporated and granola no longer looks wet.

Remove granola from heat. Transfer mixture to parchment-lined pan and allow to cool completely.

Store granola in an airtight container at room temperature for up to three weeks.

Easy Stovetop Peanut Butter GranolaEasy Stovetop Peanut Butter Granola

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

Chocolate Mousse Pie {No-Bake}

Chocolate Mousse Pie {No-Bake}Sometimes it takes years of thinking and testing and cursing and problem-solving—or, to be brief, “general creative agony”—to formulate a recipe. Other times, the recipe comes up and metaphorically slaps you in your dessert-obsessed face.Chocolate Mousse Pie {No-Bake}You can guess which sort of recipe this Chocolate Mousse Pie is.

(It’s the second one.)Chocolate Mousse Pie {No-Bake}Y’all! How did I not make a Chocolate Mousse Pie sooner? How did it never cross my mind? I’ve had a magnificent Chocolate Mousse Cake in my recipe index for two years and a no-bake Oreo pie crust in there for a year and a half, and yet combining them never even occurred to me until a couple of weeks ago. Not even a fleeting thought!

Just…WHAT?! Who am I? What day is it? Who’s running this thing?Chocolate Mousse Pie {No-Bake}This is exactly the sort of recipe I love to have in my back pocket. It’s super simple to make and a universal crowd-pleaser. Who can resist fluffy homemade chocolate mousse, whipped cream, and Oreo crumb crust? Not this baker.Chocolate Mousse Pie {No-Bake}…or should I say “no”-baker? This is a no-bake pie, after all! There are a couple of chilling steps in the recipe, but no need to crank up your oven. I’ve got a few pies coming your way in the weeks leading up to Thanksgiving, but if you’re looking for one that won’t take up valuable holiday oven space, this is it.Chocolate Mousse Pie {No-Bake}But! But. It’s not even Halloween yet, so maybe let’s keep the discussion of oven space off the table for like…twelve more days. Until then though, let’s talk creamy, wonderful Chocolate Mousse Pie, or better yet, eat it.Chocolate Mousse Pie {No-Bake}Chocolate Mousse Pie {No-Bake}

Chocolate Mousse Pie {No-Bake}
makes one 9-inch pie

Crust:
25 whole Oreos
5 tablespoons unsalted butter, melted

Mousse:
7 ounces bittersweet chocolate, chopped
2 tablespoons cocoa powder (natural or Dutch process)
3 tablespoons hot tap water
1 1/2 cups heavy cream, cold
1 teaspoon pure vanilla extract
4 teaspoons confectioner’s sugar
pinch of Kosher or sea salt

Whipped Cream & Garnish:
1 1/2 cups heavy cream, cold
2 tablespoons confectioner’s sugar
chocolate curls, for garnish (optional)

This recipe requires a 3 hour chill to set the mousse. Plan accordingly.

Make the crust. 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 a pie plate. Refrigerate for 15 minutes to set.

Make the mousse. In a double boiler or the microwave, melt dark chocolate, stirring occasionally, until smooth. Let cool to room temperature.

In a small bowl, whisk together cocoa powder and hot tap water.

In a large mixing bowl, combine heavy cream, vanilla, confectioner’s sugar, and salt. Use an electric mixer to whip the mixture on low for 30 seconds before whipping on high for 1-2 minutes, or until stiff peaks form.

Transfer melted chocolate to a medium-large mixing bowl. Use a silicone spatula or wooden spoon to stir the cocoa powder mixture and 1/3 of the whipped cream into the chocolate. Gently fold the remaining whipped cream into the chocolate until no white streaks remain.

Pile the mousse into the crust. Spread it into an even layer and tap the pan on the counter a few times to release any large air bubbles. Gently press a layer of plastic wrap onto the surface of the mousse. Refrigerate for at least 3 hours or overnight.

Remove pie from the refrigerator and let sit at room temperature while you make the whipped cream.

Combine heavy cream and confectioner’s sugar in a large mixing bowl. Use an electric mixer to whip the mixture on low for 30 seconds before whipping on high for 1-2 minutes, or until stiff peaks form.

Pile whipped cream onto the cake before spreading it into an even layer. Use a knife dipped in warm water to smooth the outer edge of the cake. Garnish with chocolate curls, if desired.

Serve pie immediately or refrigerate. For clean slices, dip the knife in warm water and wipe dry between cuts.Chocolate Mousse Pie {No-Bake}Chocolate Mousse Pie {No-Bake}Chocolate Mousse Pie {No-Bake}

Mango Granita

Mango GranitaI first came across a granita recipe in the summer of 2009 and thought “That looks easy and delicious. I’m going to make that.” And then ten years passed.

But I did make granita, and it was/is easy and delicious, and now I’m here to tell you to do the same. Maybe skip the ten years of procrastination though.Mango GranitaMango GranitaIf you are wondering what the heck I’m talking about, granita is a semi-frozen Sicilian dessert–basically a classy snow cone. The texture is fluffy and snowy, but instead of being ice flavored with brightly-colored syrup, it’s made from real fruit with very limited added sugar, and you don’t need a special machine to make it.Mango GranitaTo make this Mango Granita, you’ll need:

  • a few pounds of fresh mango. You could probably use thawed frozen if that’s all you can find.
  • lime juice for brightness. Lime and mango are great together.
  • the tiniest amount of sugar to round things out. Yes, ripe mango is already very sweet, but cold temperatures mean that flavor doesn’t always shine through the way it does at room temperature. I like to add two tablespoons of sugar to the entire recipe. That small amount makes a big difference!
  • a pinch of salt for balance. You can leave this out if you want to, but salt is rarely a bad idea.
  • a blender (or food processor), a dish, a fork, and time.

Mango GranitaMango GranitaThe process is simple. Blitz all the ingredients in a blender until smooth, then pour the purée into a large dish and put it in the freezer for an hour.Mango GranitaWhen that time is up, remove the dish from the freezer. Starting at the outer edge, use a fork to drag the frozen purée into the looser center. This will begin the process of making fluffy, snowy ice crystals. At first, you may feel like you’re dragging a fork through soup, but an hour later, it’ll be a different story.Mango GranitaAnd then, thirty more minutes will go by and crystals will really begin to form! The grainy texture is the “gran-” in granita.Mango GranitaYou’ll know it’s ready when it looks like this:Mango GranitaMango GranitaMango GranitaMango Granita is as delicious as it is beautiful—light and refreshing and perfect for these sweltering last few weeks of summer! The texture is somewhere between a snow cone and a sorbet. Where you might think this would be icy, it’s super smooth and surprisingly creamy. This is the sort of dessert that is great for any occasion from watching Netflix in your PJs to a cookout to a dinner party. It’s vegan, nut-free, low calorie and low sugar–a wonderful option for a crowd!Mango GranitaMango GranitaBefore I get to the recipe, here are a few more tips for granita success:

  • use the largest dish you can. The shallower the layer of purée, the faster it will freeze.
  • you can use any fruit you like! I love mango, but peaches, melon or berries would be magnificent here!
  • make granita on a day you’ll be spending a lot of time at home. This recipe is low maintenance, but the ice crystals need to be scraped every hour at first and then every half-hour. Give ‘em one final scrape before serving.
  • for the love of everything, don’t wait ten years to make this. Ideally, you should make Mango Granita as soon as possible. Like tomorrow.

Have a great weekend, y’all!Mango Granita

Mango Granita
makes about a quart

3 large ripe mangoes (about 3 pounds), pits & skin removed, sliced
1/4 cup fresh lime juice (about 2 limes)
2 tablespoons granulated sugar
pinch of Kosher or sea salt

Combine mango, lime juice, sugar and salt in a high-powered blender and blitz until smooth. Pour into a large shallow dish (I used a 9×13-inch casserole). Freeze for 60 minutes.

Remove cold mixture from freezer. Starting at the outer edge, use a fork to scrape/drag the icier edges of the mixture into the center of the dish. Mixture will still be quite loose. Return dish to the freezer for 45-60 minutes before repeating scraping. Continue to scrape every 30 minutes for the next 1-2 hours, or until the texture is fluffy and snow-like.

Freeze until ready to serve. Give one last scrape before serving in small bowls.

Leftover granita will keep in the freezer for about a week. Scrape before serving.Mango GranitaMango GranitaMango Granita