I had some leftover raspberry sauce from when we made these delicious pancakes, and I’ve been trying to think of what to do with it…besides eating it on toast/a spoon. Then it came to me. It was almost like a dream. I saw the frozen pastry dough and just knew what the next steps were. Raspberry pastry pockets were created! These were described as having a “crispy yet flakey” crust after the first bite. It’s almost like love at first site, but it’s love at first bite.
In addition to being super fluffy and flakey, they’re also crazy easy to put together. Especially if you have the filling made a head of time. The hardest part was finding the coarse sugar. I tried finding it at my local grocery store, but had to go to the other one in order to find it. I ended up getting Bob Red Mill’s coarse sugar as I love their quality. You don’t really need to add the sugar on top, but I would highly highly recommend adding it on top. It gives it a nice bit of crunch on top and feels decadent.
If you ever need something to bring to a party in a pinch, these are perfect! You could probably sub the homemade sauce for jam if you really were tight on time…though the sauce itself is super easy and quick too. I’m actually considering making these for my next gathering. Though they may disappear before they leave the door.
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Have you guys heard of an icebox cake? I’ve just recently come across this idea and they are amazing! These would be perfect for high summer, but they’re also pretty awesome just about any time. They’re basically cakes that layer graham crackers and whipped cream/pudding and then you chill for hours until the graham crackers are soft. They’re the perfect cake to make the day before, chill overnight, and then bring to a summer dinner party.
I have been in somewhat of a chocolate mood lately, so I paired chocolate pudding with chocolate graham crackers and then topped it all off with melted chocolate frosting. It was chocolate heaven without being over the top sweet/rich. The main reason that I finally gave these super easy cakes a try was that I still had some Cool Whip left over from this no bake cheesecake and I needed something to do with it. I saw that I had some chocolate pudding in the pantry, went out and picked up the crackers, and was in business!
Heating the chocolate frosting was an interesting idea that I saw on My Baking Addition's website. I’d never have thought to heat up prepared frosting and pour it over something. At first I was a bit skeptical, but it actually melted pretty quickly and poured really smoothly. I might be tempted to use that trick again when I need something quick!Add a comment
I’ve been wanting something besides ice cream for dessert lately, but I also wanted it to be super simple. I didn’t want to spend too long in the kitchen putting together anything. While surfing delicious looking vegan sites just for some ideas to my upcoming yoga-venture, I saw a few fudge ideas and thought it was the perfect solution. These peanut butter fudge may be vegan, but do contain two cups of powdered sugar…so not the healthiest. One or two slices are enough to content my sweet tooth. Pair this with a nice glass of almond milk and it’s the perfect combination!
This fudge takes coconut oil, and it did retain a hint of the coconut flavor. Personally, I thought it added a bit to the overall flavor. However, if you really really really don’t like coconut, you can swap it for either a vegan butter (to keep it vegan) or regular butter. It was warm enough in my house to easily scoop out the oil. Usually I have to fight with it a bit to get it out of the jar…especially in winter.
You really do need to keep this in the freezer as it does have a tendency to melt a bit when left out. No matter how solid it is, it’s still peanut butter delicious. This fudge is made in one bowl and the microwave! No stove needed, which is a huge boon during this heatwave. With fudge this easy to make, I may have a freezer stocked full in the future!
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Did you know that today is National Cheesecake Day!?!? So to celebrate, I made this Oreo no bake cheesecake. No bake cheesecake is perfect for summer since you can keep the oven off during this heat wave. No one wants to keep their oven on for a crazy long time when it’s 90 degrees outside. I should clarify that the cheesecake filling is no bake, but I did bake the crust. You don’t have to, but it makes the crust crunchier.
I have not bought Oreos in at least two years. I try to stay away from them since they’re just so addicting and before you know it, the whole bag is gone. For this, I actually used the Simple Truth brand (which can be found at Kroger) and they’re actually really good. Usually, I don’t like any chocolate sandwich cookies if they’re not Oreos. There’s just an aftertaste that many of them have that doesn’t sit well with me. But the Simple Truth ones tasted just like an Oreo! It made me feel a little bit better since it’s supposed to be more “natural”.
The Cool Whip makes the texture creamy and it’s less dense than a baked cheesecake, but this is still a rich and heavy cheesecake. A small slice definitely goes a loooong way, and this is probably best shared with friends. It’s not something I would make too often, but I am thinking about bringing it to gatherings during the holiday season. I’m sure it won’t last long there!
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I feel a bit like I cheated. That’s how easy these amazing caramel candies are. I had some leftover caramel squares from when I made this trifle, and I wanted to make some type of candy with them. As soon as I looked over my shoulder and saw the bottle of peanuts, I knew what would be perfect.
These candies are crazy easy and super delicious. All you need to do is melt the caramel and throw in the peanuts. Let it set in the fridge and cut into squares. I mean it really doesn’t get any simpler than that. These need to be stored in the fridge, otherwise they get really sticky. I decided to wrap them in wax paper to help keep their stickiness to a minimum.
The mix of peanuts and caramel remind me of a Pay Day. There’s no nougat, but it’s not really needed as the caramel is sweet enough. Besides it sticking to everything, these were fun to make. The only other candy that I’ve made was truffles for Christmas a few years back (before I started blogging). These were a lot less work. I’m just going to chill out with some t.v. and a few of these for the evening!
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