Dolce Dente » No bake

Peanut butter balls

meggamoma — Sat, 13 Dec 2008 21:41:05 +0000

Carole Walter is my favorite teacher and cookbook authors. Not only is she meticulous but she is very detail oriented. You can rest assured her recipes have been tested throughly before going to print. This particular recipe is easy to make, requires no baking , so are great for making with kids, and make super gifts as you get a whopping 5 dozen cookies.

2 1/3 cups strained confectioners’ sugar

1 cup graham cracker crumbs

1/2 cup (1 stick) unsalted butter ,softened

3/4 cup chunky peanut butter

2 tsp vegetable oil

10 oz semi sweet chocolate , coarsley chopped

2 cups salted peanuts ,finely chopped

In a large bowl ,stir together the confectioners’ sugar and graham cracker crumbs. Add the butter and peanut butter and work with a wooden spoon or with your hands till throughly combined. Portion the dough into 60 1 inch balls and place on parchment lined jelly roll pans.

Combine the chocolate and vegetable oil in a medium heat proof bowl. Place the bowl over a medium sauce pan filled with simmering water and slowly melt the chocolate ,stirring occasionally.

When chocolate is melted ,remove it from the heat, but keep the bowl over the pot of water. Place about 1/2 cup of peanuts in a low flat dish ,such as a pie plate.

Using a fork (or a chocolate dipping fork ) dip one ball at a time in the melted chocolate. Tap the fork gently on the side of the bowl to help drain the chocolate from the cookie. The coating should be thin. Roll the dipped cookie in the chopped peanuts , and coat it evenly. Place on cookie sheet to set.

Store in an airtight container ,refridgerated for up to 3 weeks.May be frozen.

Caroline’s Eggless Lemon Slice

meggamoma — Sat, 01 Nov 2008 22:34:46 +0000

There is nothing more delicious than a small piece of something sweet to go with my afternoon tea. I adore anything using fresh lemons. This recipe comes from Vogue Entertaining. I have had to amend it to suit my taste,but the bonus is ,its Eggless,how sweet …and tart is life!!!!

Makes approximately 20 squares

THE SLICE

8 oz unsalted butter

1 can sweetened condensed milk

2 cups Marie (or any other plain ccokie) cookies,crushed

1 cup ,unsweetened,dessidicated coconut

Grated rind of 2 lemons,yellow part only.

ICING

1-11/2 cups powdered sugar

1 tablespoon unsalted butter,room temperature

juice of 1/2 -1 lemon

Cover a 9 ” square brownie pan with parchment paper ,with an overhang on each side to facilitate removal of squares.

In a saucepan melt the butter and condensed milk and,when it comes to the boil,remove it from the heat. Add the crushed cookies,coconut,and lemon zest,stir until combined and pour into the prepared parchment lined pan. Smooth the top and refridgerate until firm.

TO MAKE THE ICING

Sift the icing sugar into a bowl and beat in the butter and lemon juice until you have a smooth mixture. Spread the icing over the slice base in the pan and allow to set.

Cut into small squares and place on a serving plate.

Frozen peanut butter pie

meggamoma — Sat, 04 Oct 2008 01:28:18 +0000

I love peanuts and peanut butter,so ,when I stumbled across this decadent,eggless peanut butter pie Shorty’s Mexican roadhouse in Bedford New Hampshire,I was thrilled. Not only that ,did I mention how uncomplicated it is to prepare?

Serves 8

3/4 cup graham cracker crumbs

1 cup sugar

2 tablespoons(packed) golden brown sugar

1/4 cup unsalted butter,melted.

1 8oz package cream cheese,room temperature

1 cup creamy peanut butter,do not use old fashioned style or freshly ground

1 tablespoon vanilla extract

11/2 cups chilled whipping cream

Purchased hot fudge sauce

Mix Graham crackers,1/4 cup sugar and brown sugar in a medium bowl. Add butter and mix.Press mixture on bottom and up sides of 9 inch glass bottom dish. Refridgerate while preparing filling.

Beat cream cheese ,peanut butter, vanilla and remaining 3/4 cup sugar in large bowl till smooth. In another large bowl whip heavy cream until stiff peaks form. Gently fold whipped cream into peanut butter mixture in 4 additions. Pour filling into crust ,mounding in the center. Freeze until firm,at least 2 hours.

Warm hot fudge sauce. Slice pie,drizzle on sauce and serve

No bake Hazelnut chocolate cake.(baci cake)

meggamoma — Fri, 26 Sep 2008 01:28:22 +0000

For years I have made this delicious,no bake cake. I only remember a time in Malta ,when I had to prepare a birthday cake for my sister and had forgotten to order a cylinder of gas…no gas ,no oven (no town gas then ).So I decided to make this super cake,minus the liquor,of course and looked like a superstar. oh, in case I forgot to mention,its eggless!!!

18 oz crushed roasted Hazlenuts

10 oz semi sweet chocolate

12-13 oz plain tea cookies,crushed

3 oz super fine sugar

71/2 oz mixed dried fruit(optional)

1 teaspoon almond essence

3 tablespoons brandy

1/2 cup Nutella ,for topping

8-10 whole roasted hazelnuts for decoration

Melt chocolate in a double boiler or microwave. Start adding the crushed cookies in 3 batches to the melted chocolate,make sure that all crumbs are incorporated into the chocolate.

Add the chopped hazelnuts,sugar,almond and vanilla essence, whisky and candied peel.

Lightly spray a 6 inch dish(pam for baking is great, DO NOT OVER SPRAY). Place the mixture in and lightly tap the pan to set the batter.

Allow the cake to set,refridgerated for a few hours or overnight.

Unmold the cake and top with the Nutella and whole roasted Hazelnuts.

Gianduja Mousse (Eggless)

meggamoma — Fri, 19 Sep 2008 00:49:46 +0000

I must confess,like many other people,I have a love for Nutella and all recipes made with or using Nutella. Growing up it was common for many of my friends to bring a Nutella sandwich for lunch,or breakfast or snack…like I said ,my obsession is not unique.

Recipe from Food and wine

1/2 cup Nutella

1/4 cup creme fraiche

11/2 teaspoons Frangelico (or brandy)

1/2 cup heavy cream

In a medium bowl,mix Nutella,creme fraice and Frangelico at low speed of a hand mixer until smooth. Set aside.

In a seperate bowl,beat the cream until firm peaks form. Fold the whipped cream into the Nutella mixture. Refridgerate at least 20 minutes before serving.

Serve with chocolate wafer cookies or chocolate hazelnut rolled wafer cookies.

No bake Cheesecakes

meggamoma — Tue, 26 Aug 2008 16:30:01 +0000

The beauty about a no bake cheesecake, in my experience, is that they are fit for people with egg allergies, or vegetarians. Plus there is no long waiting for the cheesecake to cool once baked. This recipie is the creation of Sherry Yard , the executive pastry chef of Spago

12 Vanilla wafer cookies

8 ounces cream cheese, at room temperature

1/2 cup sugar

2 tablespoons sour cream

2 teaspoons fresh lemon juice

12ipe strawberries , hulled and halved.

Pulse cookies in a food processor until you have fine crumbs. Line the cups of 2 mini muffin pans with paper liners and spoon a layer of cookie crumbs into the bottom of each.

In the bowl of a stand mixer fitted with the paddle attachment or with a hand held mixer, beat cream cheese and sugar till smooth on medium speed, about 3 minutes.

On low speed beat in sour cream and lemon juice till combined, about 1 minute.

Spoon or pipe mixture into the cups. Refridgerate 2 to 4 hours until set, or overnight.

Before serving top each cheesecake with a strawberry.