10 of my FAVORITE Desserts I’ve Ever Made!
Recipes in this Video
No Bake Cookies originated in the United States, often associated with quick and easy dessert solutions. They became popular during the 1950s as a no-fuss treat for busy families. These cookies symbolize resourcefulness, allowing cooks to whip up a sweet snack without turning on the oven. Today, variations abound, with different nut butters and add-ins, making them a beloved treat worldwide.
Ingredients
- ●oats
- ●sugar
- ●butter
- ●cocoa powder
- ●milk
- ●vanilla extract
- ●peanut butter
- ●salt
Instructions
- 1Combine sugar, butter, and milk in a saucepan over medium heat.
- 2Stir until the mixture comes to a rolling boil, about 2 minutes.
- 3Remove from heat and mix in cocoa powder, peanut butter, and vanilla extract until smooth.
- 4Add oats and salt, stirring until fully combined.
- 5Drop spoonfuls of the mixture onto wax paper or a baking sheet.
- 6Let the cookies cool and set for about 30 minutes at room temperature.
Ingredient Alternatives
butter
Healthier: coconut oil
Cheaper: margarine
Coconut oil provides a dairy-free alternative with healthy fats.
sugar
Healthier: honey
Cheaper: brown sugar
Honey adds sweetness with a unique flavor profile.
peanut butter
Healthier: almond butter
Cheaper: sunflower seed butter
Almond butter offers a nutty taste while being a good substitute for allergies.
cocoa powder
Healthier: carob powder
Cheaper: unsweetened chocolate
Carob powder is caffeine-free and adds a different flavor.
Techniques
Equipment
Also Known As
No Bake Eclair Cake is a delightful dessert that combines the classic flavors of eclairs into a no-bake format. Originating from French pastry traditions, it captures the essence of creamy vanilla and rich chocolate without the need for baking. This dessert is often served at gatherings and potlucks, making it a popular choice for those seeking an easy yet impressive treat. Today, variations abound, with many opting for different flavors and toppings, but the core concept remains beloved.
Ingredients
- ●graham crackers
- ●vanilla pudding mix
- ●milk
- ●whipped topping
- ●chocolate frosting
- ●vanilla extract
- ●powdered sugar
- ●cream cheese
- ●water
- ●cocoa powder
Instructions
- 1Line a 9x13 inch baking dish with a layer of graham crackers.
- 2In a bowl, whisk together vanilla pudding mix and milk until smooth and thickened.
- 3Fold in whipped topping until fully incorporated.
- 4Spread half of the pudding mixture over the layer of graham crackers.
- 5Add another layer of graham crackers on top of the pudding mixture.
- 6Spread the remaining pudding mixture over the second layer of graham crackers.
- 7Top with a final layer of graham crackers.
- 8In a separate bowl, mix chocolate frosting with a splash of milk until smooth.
- 9Spread the chocolate frosting over the top layer of graham crackers.
- 10Refrigerate for at least 4 hours or overnight to set.
- 11Slice into squares before serving.
Ingredient Alternatives
whipped topping
Healthier: coconut whipped cream
Cheaper: heavy cream
Coconut whipped cream is lighter and dairy-free.
chocolate frosting
Healthier: dark chocolate ganache
Cheaper: chocolate syrup
Dark chocolate ganache is richer, while chocolate syrup is more affordable.
vanilla pudding mix
Healthier: homemade vanilla pudding
Cheaper: vanilla custard
Homemade pudding uses basic ingredients and can be more economical.
cream cheese
Healthier: Greek yogurt
Cheaper: ricotta cheese
Greek yogurt reduces calories while maintaining creaminess.
Techniques
Equipment
Also Known As
The Mini Oreo Cheesecake is a delightful American dessert that combines the beloved flavors of classic cheesecake with the iconic Oreo cookie. This treat is often served at parties and gatherings, offering a fun and portable twist on traditional cheesecake. Its popularity has led to numerous variations, including no-bake versions and different flavor infusions, making it a versatile dessert choice.
Ingredients
- ●cream cheese
- ●sugar
- ●vanilla extract
- ●eggs
- ●sour cream
- ●Oreo cookies
- ●butter
- ●salt
Instructions
- 1Preheat the oven to 325°F (163°C).
- 2Line a muffin tin with cupcake liners.
- 3Crush Oreo cookies into fine crumbs and mix with melted butter and salt.
- 4Press the Oreo mixture firmly into the bottom of each liner to form a crust.
- 5In a mixing bowl, beat cream cheese until smooth and creamy.
- 6Add sugar and vanilla extract to the cream cheese, mixing until well combined.
- 7Add eggs one at a time, mixing gently after each addition until just combined.
- 8Fold in sour cream until smooth and creamy.
- 9Spoon the cheesecake batter over the crust in each muffin liner, filling them about 3/4 full.
- 10Bake for 18-20 minutes until the edges are set but the center is slightly jiggly.
- 11Turn off the oven and leave the cheesecakes inside for 10 minutes.
- 12Remove from the oven and let cool at room temperature before refrigerating for at least 4 hours.
- 13Garnish with whipped cream and additional Oreo crumbs before serving.
Ingredient Alternatives
cream cheese
Healthier: Greek yogurt
Cheaper: ricotta cheese
Greek yogurt reduces calories while maintaining creaminess
sour cream
Healthier: plain yogurt
Cheaper: heavy cream
Plain yogurt provides similar tanginess at a lower cost
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups milk chocolate chips
- ●1 cup graham cracker crumbs
- ●1 cup mini marshmallows
- ●1/2 cup semi-sweet chocolate chips
- ●1/4 cup peanut butter (optional)
Instructions
- 1Line a baking sheet with parchment paper.
- 2In a microwave-safe bowl, melt the milk chocolate chips in 30-second intervals, stirring in between until smooth.
- 3Stir in the graham cracker crumbs and mix until well combined.
- 4Spread the chocolate and graham cracker mixture evenly onto the prepared baking sheet.
- 5Sprinkle the mini marshmallows over the top of the chocolate mixture.
- 6In another microwave-safe bowl, melt the semi-sweet chocolate chips and peanut butter (if using) until smooth.
- 7Drizzle the melted chocolate mixture over the marshmallows and chocolate base.
- 8Refrigerate for at least 1 hour or until set.
- 9Once set, break into pieces and serve.
Equipment
Ingredients
- ●1 unbaked pie crust
- ●1 cup pumpkin puree
- ●1 cup sweetened condensed milk
- ●2 large eggs
- ●1 tsp vanilla extract
- ●1 tsp ground cinnamon
- ●1/2 tsp ground nutmeg
- ●1/2 tsp ground ginger
- ●1/4 tsp salt
- ●1 cup pecans, chopped
- ●1 cup caramel sauce
- ●1/2 cup chocolate chips
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth.
- 3Pour the pumpkin mixture into the unbaked pie crust, spreading it evenly.
- 4Sprinkle the chopped pecans over the pumpkin filling.
- 5Drizzle half of the caramel sauce over the pecans.
- 6Bake the pie in the preheated oven for 45-50 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
- 7Remove the pie from the oven and let it cool for about 10 minutes.
- 8Melt the chocolate chips in a microwave or double boiler, then drizzle over the pie.
- 9Drizzle the remaining caramel sauce over the top of the pie.
- 10Allow the pie to cool completely before serving.
- 11Serve with whipped cream if desired.
Equipment
Ingredients
- ●4 cups rice cereal
- ●1 cup mini marshmallows
- ●1/2 cup caramel sauce
- ●1/4 cup unsalted butter
- ●1/2 tsp vanilla extract
- ●1/4 tsp salt
- ●1/2 cup chocolate chips (optional)
Instructions
- 1In a large saucepan, melt the butter over low heat.
- 2Add the mini marshmallows to the melted butter and stir until completely melted and smooth.
- 3Remove the saucepan from heat and stir in the caramel sauce, vanilla extract, and salt until well combined.
- 4In a large mixing bowl, combine the rice cereal with the melted marshmallow mixture. Stir until the cereal is evenly coated.
- 5Allow the mixture to cool slightly, then use your hands (greased with butter or cooking spray) to form small balls, about 1 inch in diameter.
- 6If desired, melt the chocolate chips in a microwave-safe bowl and dip the tops of the rice crispy balls into the chocolate.
- 7Place the dipped balls on a parchment-lined baking sheet to set.
- 8Let the balls cool completely before serving.
Equipment
Ingredients
- ●1 cup pumpkin puree
- ●1 cup quick oats
- ●1/2 cup peanut butter
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a mixing bowl, combine the pumpkin puree and peanut butter until smooth.
- 3Add the quick oats to the mixture and stir until fully combined.
- 4Scoop tablespoon-sized portions of the dough onto a baking sheet lined with parchment paper.
- 5Flatten each cookie slightly with the back of a spoon.
- 6Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- 7Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Equipment
Ingredients
- ●1 cup unsalted butter, softened
- ●1 cup creamy peanut butter
- ●1 cup granulated sugar
- ●1 cup brown sugar, packed
- ●2 large eggs
- ●2 tsp vanilla extract
- ●2 cups all-purpose flour
- ●1/2 tsp salt
- ●1/2 tsp baking powder
- ●1/2 cup chocolate chips (optional)
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2Grease a 9x13 inch baking pan or line it with parchment paper.
- 3In a large mixing bowl, cream together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until smooth and fluffy.
- 4Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 5In a separate bowl, whisk together the all-purpose flour, salt, and baking powder.
- 6Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using, fold in the chocolate chips.
- 7Spread the batter evenly into the prepared baking pan.
- 8Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- 9Allow the bars to cool in the pan for at least 10 minutes before cutting into squares.
- 10Serve and enjoy your delicious Lunch Lady Peanut Butter Bars!
Equipment
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