5 Easy (No) Baking Recipes

As I’m sure all of you have heard before, “Practice makes perfect”. This applies in many aspects in life including the baking one. Practice is always needed to perfect your skills. If you’re new to baking, sometimes it’s better to practice while also eliminating the risk of setting your kitchen on fire.

Here are my top 5 no-bake recipes that guarantee great taste and no burnt smell: 

1. Nutella No Bake Cookies

Ingredients

• 2 cup sugar
• 1/4 cup cocoa
• 1/2 cup milk
• 1/2 cup margarine
• 1 tsp vanilla extract
• pinch of salt
• 1/4 cup peanut butter
• 1/4 cup Nutella
• 3 cup quick oats

 Instructions

Over medium heat, cook sugar, cocoa, milk and margarine. Boil one minute. Remove from heat. Stir in vanilla, salt, peanut butter, Nutella and oats. Stir until combined. Drop by teaspoon on wax paper covered cookie sheet. Refrigerate. Eat.

2. No bake Peanut Butter Pie

Ingredients

•      1 chocolate graham cracker pie crust (store-bought)
•          8 oz. cream cheese
•          1 cup peanut butter
•          ½ cup granulated sugar
•          1 tsp pure vanilla extract
•          8 oz. frozen whipped topping, thawed
•          * Whipped cream, chocolate syrup, and grated chocolate; optional garnishes

Instructions

With an electric mixer, beat cream cheese and sugar until smooth.  Blend in peanut butter and vanilla.  Fold in whipped topping.  Spoon mixture into prepared pie crust.  Refrigerate for at least 4 hours.  Garnish with whipped cream and chocolate syrup, with a sprinkling of grated chocolate.  Keep refrigerated

    

     3. No Bake Cherry Cheesecake

 

Ingredients

•          8 oz. cream cheese, softened
•          1/3 cup sugar
•          8 oz. frozen whipped topping, thawed
•          1 graham cracker pie crust (store bought)
•          1 can cherry pie filling

Instructions

Beat cream cheese and sugar in a large bowl on medium speed until smooth and the sugar is dissolved. Gently stir in whipped topping. Spoon into pie crust and spread to the edge of crust. Refrigerate for at least 1 hour. Top with pie filling just before serving.

     4.  Easy Cake Batter Truffles

Ingredients

•          1 ½ cup flour
•          1 cup yellow cake mix
•          ½ cup unsalted butter, softened
•          ½ cup white sugar
•          1 teaspoon vanilla
•          1/8 teaspoon salt
•          3-4 Tablespoons milk
•          2 Tablespoons sprinkles

Truffle Coating:

•          16 oz (8 squares) almond bark (or white candy melts)
•          4 Tablespoons yellow cake mix
•          Sprinkles

Instructions

Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 Tablespoons of milk or more if needed to make a dough consistency. Mix in sprinkles by hand. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.

While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals. Once melted, quickly stir in cake mix until incorporated completely. Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished.

Chill cake batter truffles in the refrigerator until serving. Makes around 24-30 truffles.

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     5.      No Bake Chocolate Éclair Dessert

Ingredients

•          2 (3 oz.) packages instant vanilla pudding mix 
•          3 cups milk
•          1 (8 oz.) container frozen whipped topping, thawed 
•          1 (16 oz.) package chocolate graham crackers 
•          1/4 cup milk
•          1/3 cup unsweetened cocoa powder 
•          1 cup white sugar 
•          2 tablespoons butter
•          1 teaspoon vanilla extract

Instructions

In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes. In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish. Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers. To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool. Pour sauce over graham cracker layer and refrigerate until set; serve.

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