Rainbow cookie pie

It’s the Fourth of July, campers, and this is the first time in my twenty-three years that I will not be attending any fireworks celebrations. Sure, some of them might be cancelled due to the nasty weather that may or may not happen, but that isn’t going to stop me from pouting.

Nothing can stop me from pouting. Nothing.

Except maybe this delicious no-bake cheesecake filled with crunchy Keebler rainbow cookies. If I can’t watch the fireworks, at least I can eat some of this! And I didn’t have to turn the oven on at all. Yay!

Rainbow Cookie Pie

Based on this recipe from Keebler’s Ready Crust.

Ingredients
1 8 oz. package of cream cheese, softened
1/3 C of sugar
1 8 oz. tub of Cool Whip
1 C of chopped Keebler Rainbow cookies (the one with the rainbow-colored cookies)
1 Keebler Ready Crust (I used graham cracker)

Directions
1. In a medium bowl, beat the cream cheese and sugar until well-mixed and fluffy.
2. Chop up enough cookies to fill one cup. I used a row and a half of the cookies.
3. Fold in the thawed Cool Whip topping, and the incorporate the cookies.
4. Gently spread mixture into pie crust.
5. Refrigerate for three hours or until firm.

About eight servings, depending on how you slice the pie.

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Just a quick visit

My dear Bakers Anonymous family, I’m moving in just over a month. And the above city (that’s Baltimore, in case you didn’t know), is destined to be my new home. I visited there this past weekend to a little recon, and would you believe it? I didn’t eat a single baked good!

Okay. I had an apple danish at the continental breakfast on Monday morning, but I was not about to take a picture of it. My grammy made me change out of my pajamas because she didn’t think it was appropriate for me, in my Courier Post Deal Chick t-shirt, to be wandering amongst the good, clean people.

Pft.

So, that’s where I was this weekend. Enjoy the pretty scenery and I’ll do my best to be back next week with some deeeeelicious no-bake treats. It’s not like I don’t have enough of them tacked away on my Pinterest board.

– Niki

Saturday Recipe Round-up, Week 10

I don’t know about y’all, but the weather here in New Jersey was AWFUL. The sun was shining, the humidity was up and oh yeah. The air conditioning in my car decided not to work. I’m getting it fixed today, but seriously, I have never more appreciated ice packs than I have this week.

Please don’t ask.

So, I’ve been munching down on popsicles (only 15 calories! Like I care) and thanking God every time I step into my house that He saw fit to give me a home with central air conditioning. Thank you, Willis Haviland Carrier. If you were still alive, I’d be sending you Christmas cards and seasonal fudge.

With that sentiment in mind, even with the AC, there is no WAY I’m turning the oven on any time soon. But what’s a girl to do when she needs her favorite cookies, cupcakes and cakes?

She digs up these awesome no-bake summer recipes, of course!

These strawberry lemonade popsicles from Confessions of a Cookbook Queen are made from real strawberries, which makes them even better than the ones I’ve stocked in my freezer. Now, if I could only find those popsicle molds . . ..

And oh, how I love pretzels. Even in the dead of summer, I could eat a box of Philly Pretzel Factory pretzel rivets and not care. I suppose that’s why I love these peanut butter pretzel truffles from Sweet Pea’s Kitchen. In fact, I think I’ll be making these next week. With some mini chocolate chips. And I may or may not eat the unused pretzels.

No-bake cupcakes – are those even possible? Why, yes they are, according to theKitchn. Try these no-bake lemon cream and coconut icebox cupcakes with your own choice of fillings and toppings! They’re easily customizable and perfect for that cupcake taste you need, without all the work that comes with baking!

I’ve never made my icebox cakes with anything but whipped cream and chocolate, but this Oreo Icebox Cake from yumsugar adds in cream cheese and, of course, Oreos! Umm. Yes, please!

My personal favorite n0-bake recipe for this week is the skinny mint cookie from Busy Cooks. A chocolate wafer dipped in two different kinds of chocolate with Andes mints mixed in? Where do I sign up?!

And that’s the no-bake round-up for this week, folks. I hope you’re enjoy your weekend (and our cooled down weather) wherever you are. I’m off to make sure my car’s AC works again. 😀

– Niki

Cookie dough bites (gluten free!)

You know those days that are all humid and gross and there’s nothing you can do to keep your hair straight and it just curls right back up even though you don’t like your hair like that?

Yeah. May has been kind of like that. Darn you, naturally curly hair.

With that in mind, when the weather is humid, not only do I get uber grumpy about my hair, but I also don’t want to bake anything. And I most CERTAINLY don’t want to cook anything that doesn’t require the sole use of a microwave.

God bless that invention.

So, among my many travelings on Pinterest (and with a little inspiration from my bestie, Kyle, who adores the movie theatre version of today’s treat), I came across this recipe for cookie dough bites. The only change I made to the recipe was replacing the regular flour with King Arthur gluten-free multi-purpose flour because I thought it would be a nice change from the usual. Unfortunately, my good intentions went awry. I recommend using regular flour in these treats.

Cookie dough bites

Ingredients:
1 C butter, softened
1.5 C packed light brown sugar (so apparently I put 1/4 C less than I was supposed to; oops)
1 tsp vanilla extract (I used 2 tsp, probably to make up for messing up on the sugar)
2 C flour
12 oz mini chocolate chips (1 bag)

Directions
1. Cream the butter and sugar together. It’s probably best if you remember to use all the sugar, unlike someone. *cough cough* me *cough cough*
2. Add in the vanilla extract, then the flour. First, mix in one cup, then stir in half of the chocolate chips. This will keep them from falling out to the bottom of the bowl. Then mix in the rest of the flour.
3. Roll into as big or small a ball as you want. I made mine about 1 tablespoon or less. These bites are rich! Put in the fridge for about 30 minutes.
4.  Melt the rest of the chocolate chips in the microwave. I heat for 30 seconds, stir up the chocolate chips, and then heat for another 30 seconds. I’ve burnt too much chocolate to not have the utmost control over my timing.
5. Drizzle the chocolate over the cookie dough balls. (Obviously I didn’t do a very good job, and some of my cookie dough balls ended being attached at the chocolate string.)

Makes five dozen, depending on what size you make them.
Store these in the fridge. They will get soft if you leave them out long enough.

Double Chocolate Truffle Cups

I don’t know about you, but here at Bakers Anonymous, the weather has been NOT conducive to baking anything. And even though we went no-bake last week, the thought of turning on the gas oven and to bake cookies (which I really wanted to do) was unbearable. So, after a little bit of digging, I uncovered this recipe from Babble.com’s Family Kitchen. I stripped away all the frills to get to the core of the recipe; it turns out that this candy is perfect for extra additions like almond extract, nuts, coconut, even mini chocolate chips! We’ll save all of that for next time.

Double Chocolate Truffle Cups

Ingredients:
1 C semi-sweet chocolate chips
1/2 C milk chocolate chips
1/2 C heavy cream
1 C white chocolate chips
Any toppings or additions you want

Directions:
1. In a medium microwave-safe bowl, mix together the semi-sweet and milk chocolate chips with the heavy cream. Microwave for 40 to 50 seconds.
2. Stir the mixture together until the chocolate is fully incorporated with the heavy cream.
3. Scoop mixture into a plastic zip bag and cut off one corner. Pipe into candy cups. Fill about three-quarters full.
4. Let sit in the fridge for about 10 to 15 minutes.
5. Microwave the one cup of white chocolate chips for about 40 seconds. Remove from the microwave and stir smooth.
6. Scoop mixture into another plastic zip bag, cutting off a corner. Pipe the white chocolate in a spiral pattern (hopefully better than I did).
7. Set back in the fridge until the whole truffle has set. After that, you can keep them covered, on the counter or serve immediately.

Makes about 15 pieces, depending on how you spread the mixture.