No Bake Chocolate Lasagna ~ No Bake Dishes

For the second day of No Bake Dishes, I made a Chocolate Lasagna. The recipe was pretty long, however  I made over two days and I didn't find it so tough. The dessert ends up being very rich, so take caution on how you portion it. 

Since I took them right off the fridge, the cups got misted and I couldn't clear it long enough for the kids to hold!

Do check out the Nutella Chocolate Milkshake as well!

No Bake Chocolate Lasagna

Ingredients Needed

For the Oreo Layer

Oreo Biscuits - 15 without cream
Oreo Biscuits - 5 with cream

Cream Cheese - 1/2 cup

Whipped Cream - 1/2 cup
Icing Sugar - 3 tsp

Chocolate Pudding Regular / Dark - 1 cup
Chocolate Ganache

For topping
Chocolate chips
Orea Biscuit Cream
Chocolate Shaving

How to make the Tart

Blend the orea biscuits to ensure you get a fine powder. Mix in butter and make the crust. In an individual serving cups, first fill in the oreo layer. Refergerate for 10 mins.

Prepare Cheese Cream and have it chilled

Prepare Chocolate Pudding either regular or Dark.

Prepare Chocolate Ganache and keep all the layers ready.

Whip the cream with icing sugar and chili.

When ready to layer,

On the oreo layer, layer it with cream cheese, then follow with a layer of chocolate pudding, followed by cream cheese, then with ganache, finally top with whipped cream.

For topping, place the orea cream, chips chocolate shavings.

Chill and serve it as dessert!

No Bake Chocolate Oreo Tart ~ No Bake Desserts

We are starting the August edition of BM and the week 1 is going to be No Bake Desserts. I didn't realize that I ended up picking up two dessert themes, I am doing Nutella Dishes in Spice your Life! And no Bake dessert here and naturally that also means I end up making something with chocolate only.

I was getting into the kitchen after a long time and all I could see on the counter were different chocolates and moulds that had to be decked up. I was making about 4 to 5 in one shot and somehow my regular capabilities were not up to the mark. I managed somehow. Obviously kids were so delighted to have so many chocolate treats for the weekend!

For day 1, its a No bake Chocolate Oreo Tart. The Oreo cookies were bought couple of weeks before, I was hoping I would be able to make it and boys were warned not to look at it. They were happy knowing they will anyway get to eat them in a different form and this tart was so enjoyed to their heart's content. I was inspired by this. I was so happy with the final taste!

That one slice is all I got to taste!

No Bake Chocolate Oreo Tart

Ingredients Needed:

Oreo crust:

Oreo cookies - 20 nos
Butter - 1/4 cup

Chocolate Cream filling:

Cream - 1/2 cup
Dark chocolate - 1 cup
Butter - 1 tbsp

To decorate:

Chocolate chips
Sprinkles

Pie moulds - 6" 2 nos

How to make No Bake Chocolate Oreo Tart


To make the crust, crumble the oreo cookies and blend well. Add butter and mix well. Ensure the cookies hold well.

Press the cookie mix to the moulds and freeze for 10 mins.

In a pan, bring cream to boil, remove and add the dark chocolate and butter. Let it dissolve, and then pour over the oreo crust. Decorate with chocolate chips, sprinkles and some Oreo biscuits.

Chill for 2 hours at least, or overnight. Unmold, serve, and enjoy!

Mendiants au Chocolat

We are on the final day of cooking French Cuisine. I know I picked up a simple dish, which practically didn't look like cooking at all to me. However I have been want to make this shape and prepare exactly this way that I decided to make it for this theme.

Infact this was the first one I made when I decided on French Cuisine. My kids do not like dry fruits or nuts other than cashew nuts. So even in a chocolate, if its fruits and nuts, its not touched. Since I do not like cashews, most times those chocolates stay for a while.

However since we thought we should get them try these, we decided to get Konda initiated into the dry fruits. She said she won't mind if I make the chocolates with these. So hubby dear that it was my task to get it done and that's how this came into picture.

I was lucky that I remembered that this is a French specialty and I searched for it.

So wiki tells me that Mendiant is a confectionery originated from France. It has just two ingredients, chocolates and dried nuts and fruits.

Traditionally it was a chocolate disk studded with nuts and dried fruits representing the four mendicant or monastic orders of the Dominicans, Augustinians, Franciscans and Carmelites. Each of the nuts and dried fruits used refer to the color of monastic robes with tradition dictating raisins for the Dominicans, hazelnut for the Augustins, dried fig for Franciscans and almond for Carmelite.

Now this confection has moved away from the traditional combination of nuts and fruits to other combinations incorporating seeds, fruit peels and other items. And I could see recipes using so many different combinations.

When I made this at home, boys didn't even touch it, while the entire batch was enjoyed by Hubby dear and Konda. I used Dark chocolate along with roasted almonds, raisins, walnuts and cashews.

Mendiants au Chocolat

Ingredients Needed:

Dark compond - 1 cup
Cashews, Raisins, Almonds, Walnuts for topping.

MW chopped dark chocolate for 30 secs in two spurts. Temper well and drop a teaspoon of melted chocolate on parchment paper.

Place each nut on top and refrigerate.

No Bake Chocolate Cake ~ No Bake Desserts

For the final day of No Bake Chocolate Dishes, yes I know the theme is supposed to be No Bake Desserts, I ended up cooking only with chocolates, else I won't be finding customers to eat all that I make.

With the adventure I have had over the last few days, making all the No Bake dishes and Nutella dishes, you can imagine how excited my kids will be. This No Bake Chocolate Cake was inspired by this and I couldn't wait to make it.

Infact boys couldn't restrain themselves and touched it couple of times before it could even set. Finally both didn't owe up who the culprit was. Anyway I know it was both. When the final pictures was clicked and given for tasting, they were going ahh and ooh..this surely is the ultimate chocolate bliss!. I am not sure how this can be called a cake, well as I say who bothers what a dish is called, when there is nothing left to even ponder!

I hope you all enjoyed as much I as did cooking and feeding my chocaholic kids!

Check out the Nutella Mousse in Chocolate Cup

No Bake Chocolate Cake

Ingredients Needed:

Dark Chocolate - 1 cup
Heavy Cream - 1 cup
Butter to grease pan
Allspice - 1/4 tsp
Espresso - 2 tsp
Cocoa powder, to serve

How to make the No Bake Chocolate Cake

Grease a mini loaf pan with butter and line it with parchment paper and set aside.

MW the chocolate for 30 secs in two spurts. Whisk well.

In a separate medium pan heat the cream over gentle heat. Stir in the allspice and the espresso, if using. When the cream is very warm / hot to the touch, remove from heat.

Pour the chocolate into the cream. Combine everything together. Pour into the prepared pan, cover with plastic wrap and refrigerate until chilled throughout, a few hours, or overnight.

When ready to serve, remove from the pan, let set at room temperature for ten minutes or so, dust with a bit of cocoa powder, and slice. Alternately, you can slice and serve from the pan.

PEANUT BUTTER ECLAIR CAKE

The Éclair Cake idea has been around for years. It is a magical dessert that starts with pudding mix and graham crackers, and when it sits in the fridge overnight, something magical happens. The graham cracker layer "softens" and sort of turns into a "cake" layer (people are shocked when they find out its just graham crackers). The whole thing is delicious and I've made it a billion times.  But todays post is a new and simple twist to the Éclair Cake: peanut butter!!

Yes, peanut butter is mixed into the pudding and it takes this simple dessert in a whole different direction. The next time I make this variation, I will use chocolate graham crackers (I only had regular ones this time)....you've gotta give this one a try.  

(2) 3½ ounce instant vanilla pudding
1 cup creamy style peanut butter
8 ounce Cool Whip thawed
3 cups of milk
1 pound of graham crackers

CHOCOLATE FROSTING

6 tablespoons butter (melted)
6 tablespoons boiling water
6 tablespoons baking cocoa
2 cups powdered sugar
1 teaspoon vanilla

Place a single layer of graham crackers in the bottom of a 9x13 dish (breaking to fit if necessary). With an electric mixer, beat the instant pudding, peanut butter with 3 cups milk until very smooth (about 2 minutes) then fold in the Cool Whip. Immediately pour half of this mixture over the 1st layer of graham crackers, spreading it out evenly.

Put another layer of graham crackers on top of the pudding and then another layer of pudding mixture. Top second layer of pudding with a final layer of graham crackers.

Cover the dish tightly, with plastic wrap, and refrigerate for about an hour before you frost it.

After an hour of chilling, whisk together the melted butter, boiling water, cocoa and vanilla until well blended. Add powdered sugar and whisk until smooth. Immediately pour the frosting over the chilled pudding dessert and gently smooth it out.

Place dessert (uncovered) in fridge for an hour or so (until the frosting feels dry to the touch),then stretch plastic wrap over the pan(stretching it tightly so that it doesn't sag and touch the frosting)or just snap a lid onto the dish.

 Refrigerate overnight (important).

NOTE: After this "cake" has been in the fridge, overnight, it is easy to cut into squares to serve because the graham crackers are soft.

Strawberry Mousse by Paula Deen

If it is a real Paula Deen recipe, you know it is going to be rich, delicious and decadent. This little recipe certainly fits all three categories. It is quick to fix and it has many possibilities. This time, I served it in little dessert glasses. Next time, I plan on using a 9" x 13" pan (yes, it makes a lot) and stirring in a few chopped strawberries and putting it all on a graham cracker crust. This would be a huge hit at any family gathering or pot luck.

1 envelope unflavored gelatin
¼ cup hot water
3 cups heavy whipping cream
1/3 cup powdered sugar
¾ cup Smuckers strawberry-flavored syrup
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In a small bowl, dissolve the gelatin in very hot water; let stand for 10 minutes or until room temperature.
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In a large bowl, beat cream at medium-high speed with an electric mixer, until soft peaks form. Gradually add the powdered sugar, beating until stiff peaks form. Whisk in the gelatin and strawberry syrup. Cover and chill for at least 4 hours.
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NOTE: This makes a lot (at least 8 pretty good sized dessert dishes.
NOTE: I think this would be very good frozen as well.
NOTE: Because this has gelatin in it, it keeps very well in the fridge for several days.
NOTE: I'm sure other flavored syrups would work well in this recipe as well, blueberry sounds pretty good.
NOTE: If you lick the beaters right after you stir in the syrup, this dessert is going to taste like it is lacking something...no fear. After the 4 hours, the strawberry syrup mellows and the dessert is very tasty.

LEMON MERINGUE BITES

I am a new convert for the little pre-made phyllo cups made by Athens (found in the frozen foods section). I have found many sweet and savory uses for the little time savers.

These sweet little beauties went together in (literally) minutes, thanks to the phyllo cups.
This filling recipe will fill two packages of phyllo cups and since they are so small, they chill quickly and will be ready to serve in short order. Two packages sounds like a lot of lemon pies, but it really isn't (the filling recipe was originally for an 8" pie). Hubby ate four of these after a big meal, so keep that in mind.
2 packages of phyllo cups

LEMON FILLING
1 cup white sugar
¼ cup corn starch
1 cup water
2 egg yolks, slightly beaten
2 tablespoons butter
1/3 cup fresh lemon juice
½ teaspoon fresh lemon zest
2 drops yellow food color (optional)

MERINGUE TOPPING
2 egg whites
¼ teaspoon cream of tartar
¼ cup white sugar
½ teaspoon vanilla extract

For filling, mix sugar, cornstarch and water in a heavy bottomed sauce pan. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil; boil and stir for one minute. Stir half of this mixture into the beaten egg yolks (whisking like crazy to keep the mixture moving). After well mixed, pour the whole thing back into the original pan and boil (and stir) for one more minute. Remove from heat and stir in the lemon juice, lemon zest and butter. Spoon hot lemon mixture into phyllo cups.
For the meringue topping, beat (with electric mixer) the egg whites and cream of tartar until foamy then sprinkle in the sugar, a little at a time, while you are beating; add the vanilla and continue to beat until stiff peaks form when you lift the beaters out of the bowl.
Top the hot lemon filling with a spoonful of meringue. Bake in a 400F oven for about 10 minutes or until the meringue becomes golden and shiny (watch carefully). Cool on the counter until they are room temperature THEN put them in the fridge to chill. NOTE: Be careful when you separate the eggs; even just a speck of yolk in the egg whites will stop them from whipping correctly. Also, make sure you do NOT whip the egg whites in anything plastic. Any traces of grease or oil in the bowl or on the beaters will stop your egg whites from whipping properly.
Thank you all for your well wishes, regarding our cat Tabitha. She is walking around today and even has found her kitty voice again!! Thanks to lots of "ear licks" from our dog Chloe, Tabitha is well on her way to a full recovery.

PEANUT BUTTER CHOCOLATE DESSERT - WITH AWARD WINNING WHIPPED CREAM

I found the recipe for this luscious peanut butter-chocolate dessert over at A Blog About Food. Teresa warned that the pie was "pure evil" because it kept beckoning to her and she couldn't leave it alone and she was right!! Evil aside, it would make a fantastic addition to ANY holiday table. It has an Oreo cookie crust, a peanut butter-cream cheese layer and then a chocolate pudding layer. It is definitely "over the top" scrumptious. Thanks for sharing the recipe Teresa.

The whipped cream on this dessert is my own tweak. It is a cream cheese-whipped cream that is completely stable (it does NOT deflate). If you look at the second photo, you can see how well it pipes and, amazingly enough, it stays that way for days (in the fridge)!!

PEANUT BUTTER CHOCOLATE DESSERT
20 Oreos, divided
2 tablespoons butter, softened
(1) 8 ounce package cream cheese, room temperature
½ cup peanut butter
1½ cups powdered sugar, divided
(1) 16 ounce carton whipped topping, divided
15 mini peanut butter cups, chopped
1 cup cold milk
(1) 3.9 ounce instant chocolate fudge pudding mix

Crush 16 of the cookies in food processor, add melted butter and press into the bottom of an Ungreased 9” square dish (I used a 9” round spring form pan).

In large mixing bowl, beat cream cheese, peanut butter and one cup of the powdered sugar until smooth. Fold in HALF of the whipped topping and spread over the Oreo crust. Sprinkle with peanut butter cups (chop them pretty small).In another mixing bowl, beat the milk, pudding mix and remaining powdered sugar on low for two minutes then fold in the remaining whipped topping. Spread over the peanut butter layer. Crush the remaining 4 Oreo cookies and sprinkle over the top. Cover and chill for at least three hours.

NOTE: I removed the frosting layer from the Oreos and then processed them into very fine crumbs.

STABLE WHIPPED CREAM
(1) 8 ounce package cream cheese, room temperature
½ cup white sugar
1 teaspoon vanilla extract
½ teaspoon almond extract (optional)
2 cups heavy whipping cream

Combine the cream cheese, sugar and extracts in a large mixing bowl until very smooth (scrape the sides of the bowl often). While the mixer is still running, slowly pour in the heavy cream. Continue beating on high speed until very stiff peaks form.

NOTE: I left out the almond extract for this chocolate dessert, however, if you are using this whipped cream for anything but chocolate, the almond extract is a nice addition.

NOTE: Make sure you stop and scrape the bowl sides down while you are whipping the cream.  

 

This is what the dessert

looks like inside

CHOCOLATE-PEANUT BUTTER MOUSSE PIE

A graham cracker and chopped peanut crust, covered with a rich chocolate ganache layer, then topped with a layer of sweet, creamy, peanut butter mousse. Does it get any better than that? This no-bake pie is easy to make and totally satisfying!!

1 cup graham cracker crumbs
1/3 cup honey-roasted peanuts finely chopped
6 tablespoons butter (room temperature)
1½ cups whipping cream (divided)
(1) 14 ounce can of sweetened condensed milk (not evaporated)
1½ cups semisweet chocolate chips
(2) 3 ounce cream cheese (room temperature)
¾ cup creamy peanut butter

Mix graham cracker crumbs, chopped peanuts and melted butter. Spread on the bottom and up the sides of an ungreased 9" pie plate (set aside).

Microwave one half cup of whipping cream for 2 minutes (on high). Stir in one half cup of sweetened condensed milk and the chocolate chips. Stir until very smooth. Pour evenly over graham cracker crust bottom and chill for an hour (I put mine in the freezer for 20 minutes).

In a medium size bowl, beat the cream cheese until it is smooth. Beat in the remaining sweetened condensed milk and the peanut butter. Whip until this mixture is very smooth (it will be thick). In a large bowl, whip the remaining one cup of whipping cream until stiff peaks form. Fold in the cream cheese-peanut butter mixture (by hand). Keep folding gently until everything is well blended together. Spoon over the chilled chocolate layer. Chill for about 4 hours or overnight.

 NOTE: This would be very good with a chocolate graham cracker crust as well.
 

NOTE: This would be a great dessert for the holidays. I picture it in small, individual dessert dishes.

NO BAKE LEMON CHEESECAKE WITH BLUEBERRY SAUCE

A light and sweet ending to a summer barbecue. This no bake "cheese cake" recipe can be whipped up in a hurry. You can double the recipe and put it into a large sheet pan (for a big crowd). My husband likes to eat this frozen.


CRUST
1/2 cup melted butter
1/4 cup white sugar
2 cups graham cracker crumbs
Mix crust ingredients and press onto the bottom of a 9x13 baking pan. Bake at 325 for about 8 minutes. Cool before filling.

FILLING
Large size Cool Whip
1 small box of lemon jello
1 cup of boiling water
1 cup white sugar
8 ounce cream cheese (room temperature)
2 teaspoons vanilla
1/4 teaspoon lemon extract

Dissolve the lemon jello in the boiling water and let it cool to room temperature (don't let it set up).

Beat the cream cheese, white sugar and both extracts together until creamy and smooth. Beat the cooled jello and the cream cheese mixture into the Cool Whip until it is very well mixed. Pour onto the cooled crust and chill at least 2 hours.

BLUEBERRY SAUCE
2 cups fresh blueberries
1/2 cup white sugar
2 tablespoons cornstarch
1/3 cup water
1/2 teaspoon vanilla extract

Mix the sugar and cornstarch in a medium size sauce pan and gradually add the water (whisking to mix). Stir in blueberries and bring to a simmer. Simmer until it thickens then simmer one minute longer. Stir in the vanilla. Serve warm or cold.

NO-BAKE CHOCOLATE CHEESECAKE

I made this for Father's Day. It is one of those recipes that is super quick to put together, looks and serves beautifully and everyone raves about it. It is super creamy, chocolate-y, ultra-smooth to the tongue and it has a chocolate chip cookie crust, what more can a person ask for?

 This recipe makes a nice thick cheesecake that is pretty enough for company!

(1) 16 & 1/2 ounce pkg. refrigerated chocolate chip cookie dough (or 2 cups of home made chocolate chip cookie dough) at room temperature.
(2) 8 ounce packages of cream cheese (room temperature)
(1) cup of white sugar
(4) one ounce packets of Nestle Toll House pre-melted chocolate (see note)
(2) 8 ounce containers of Cool Whip (thawed)

For the crust:
Preheat your oven to 375. Evenly spread the cookie dough into an ungreased 9" spring form pan (2 piece pan). Bake for 15 minutes or until lightly golden. Let this cool completely (leave it in the pan ).

For the filling:
With an electric mixer, beat the cream cheese, sugar and pre-melted chocolate until very well blended. Beat in the two containers of Cool Whip until you see an even color throughout the filling. Spoon the filling into the cooled crust. Cover and refrigerate for at least 4 hours.

Frosting:
This does not have to be frosted, but it is pretty with either a drizzled frosting or a simple chocolate glaze & sprinkles.

NOTE: This recipe calls for Nestle Toll House Choco Bake which is a pre-melted chocolate. It comes in a box of eight, one ounce packets. I found it at Walmart, of all places, right with the other baking chocolate.
NOTE: Make sure the cookie dough and cream cheese are at room temperature.

FUDGESICLES (and some questions for you)

With warm weather approaching and kids already out of school, it is time for kid friendly recipes. These fudgesicles are not only tasty, but they are inexpensive to make using every day ingredients from your pantry. If you do not have Popsicle molds, just use 3 ounce waxed paper (bathroom) cups and popsicle sticks.

In heavy bottom, medium size saucepan, mix:
3 cups milk
¼ cup cornstarch
1/8 teaspoon salt
½ cup corn syrup (light)
1 teaspoon vanilla

Bring to gentle boil on medium high and boil 1 minute (make sure you stir constantly). Remove from heat and add 1 cup of milk chocolate chips, stir to melt.

Pour into Popsicle molds (or 3 ounce waxed paper cups). Freeze overnight.
NOTE: About an hour or so after you put the paper cups into the freezer, insert a Popsicle stick in the center, and return to freezer.