Tuesday, December 9, 2014

A little fluffy cracker christmas cookie inspo for ya

Trick: Dip in dark (70% cocoa) chocolate and in addition to your finest holiday sprinkles, add some course sea salt on top for extra yum and sparkle. Recipe here and in ze book.



Friday, December 6, 2013

Christmas came early: NBM in People Magazine

The biggest and best holiday gift (husband better step it up) came early this year! No Bake Makery was featured in People Magazine's Holiday Entertaining Issue. It features my Sweet & Salty clodhoppers, Cinni Minni truffles, Minty chocolate bars, the book cover AND even a little pic of my head floating in white space. Dreams. Coming. True.

The issue is on stands until December 27, 2013. Pick it up, frame it, tell your friends, and make videos like this one:


Wednesday, December 4, 2013

Fluffy Cracker Cookies for National Cookie Day

In honor of national cookie day (best holiday ever), I am sharing the recipe from my cookbook for Fluffly Cracker Cookies. What's a FCC you ask? It's an addicting, sweet, salty, guilty pleasure concoction that is insanely easy to make. It uses fluff, peanut butter, crackers and chocolate to make a cookie. That's about all I have to say.

Just. Make. Them.

Makes 20 treats

40 Ritz crackers
½  cup salted creamy peanut butter
½  cup marshmallow fluff
1 ½ cups milk chocolate chopped into quarter-size pieces (or Wilton Candy Melts)
1 ½  cups white chocolate chopped into quarter-size pieces (or Wilton Candy Melts)

Line a cookie sheet with wax paper.

Place all 40 crackers on the prepared cookie sheet flat side up. Spread peanut butter on 20 crackers and fluff on 20 crackers. Place the crackers with the fluff on top of those with the peanut butter, making 20 peanut butter–fluff sandwiches.

Melt and temper the milk chocolate (or melt Wilton Candy Melts). Dip half of each sandwich into the milk chocolate and return to the wax paper.
Refrigerate for 45 minutes, or until firm.

Melt and temper the white chocolate (or melt Wilton Candy Melts). Dip the other half of each sandwich into the white chocolate and return to the wax paper. Refrigerate for 45 minutes, or until firm.

Wednesday, November 13, 2013

homemade marshmallows . . . don't stay home without them. seriously.

My cookbook is filled with tons of no bake treats, some of which are recipes I've known for a long time and put a little spin on, and mostly stuff I made up out of thin air based on whatever I had in my pantry. That's the idea: play around with ingredients and end up with a unique and mini no bake, no precision treat. Well, my collection is missing one no bake treat that is intensely important to dessert, and to happiness, and to life. It starts with a marsh and ends with a mallow. Yep, marshmallows. They are soft and happy and yummy and...no bake! It wouldn't have been right for me to include them in my own book simply because I had definitely never winged my own recipe, let alone perfect one. In fact, I had only made homemade marshmallows once before, using a recipe I found online that turned my kitchen upside down for only slightly-better-than-packaged marshmallows.

Buy it here
Well, the other day I received a gorgeous cookbook in the mail called Butter Baked Goods by Rosie Daykin. The book is an extension of the Butter Baked Goods Bakery, a famous spot in Canada known for it's...wait for it...Marshmallows! From PB&J Cupcakes to Cookies and Cream Cake to Strawberry Rhubarb Almond Pie, the book is filled with the most delicious looking, nostalgic recipes that I can't wait to make. But before I take a stab at one of these baked goods, I had to try the item--the no bake item--they are most famous for. I am very happy to report that these marshmallows were totally in a league of their own. Because the book offered a bunch of variations (and I'm addicted to caffeine), I decided to go with coffee flavored marshmallows. They were friggin outstanding. I served them with some chocolate graham crackers, dark chocolate and caramel, and had tons left over (it makes 64!). I was eating them solo all week and I don't even feel bad about it.

Here is the process and full recipe from the below.
A little deconstructed s'mores for ya.
Gelatin over coffee.
Sugar, Corn Syrup, Salt and Coffee. Yes please.
Slowly add it in and mix, mix, mix.
Watch. Magic. Happen.
Yep, uh huh, that's right.
In a buttered pan you go. Then sit for 3+ hrs.
Powdered sugar everywhere.
Some more.
At this point it will also be in your hair but just get into it.
Flip it over and do it all again.
Cut them and add more powisug (I got so close with powdered sugar that I nick named it).
Serve as you please.
I just want to show off my china... #loser.

Butter’s Famous Marshmallows 

 1 cup water
 3 envelopes unflavored gelatin
 2 cups granulated sugar
 1⁄2 cup light corn syrup
 1⁄2 teaspoon salt
 2 tablespoons pure vanilla
 Generous amount of icing sugar to coat the marshmallows, about 2 cups

MAKES: About 64 (1- × 1-inch) marshmallows

YOU WILL NEED: (9- × 9-inch) baking pan, buttered

1. In a stand mixer fitted with a whisk attachment, pour in 1⁄2 cup of the water and sprinkle with the gelatin. Set aside to allow the gelatin to soak in.

2. In a medium saucepan over high heat, add the sugar, corn syrup, salt and remaining 1⁄2 cup of water. Bring to a rolling boil and continue to boil for 1 minute. Remove from the heat.

3. Turn the mixer to low and mix the gelatin once or twice to combine it with the water. Slowly add the hot sugar mixture, pouring it gently down the side of the bowl, and continue to mix on low.

Be really careful at this point because the sugar mixture is smoking hot! It’s not a job for little ones.

4. Turn the mixer to high and continue to whip for 10 to 12 minutes until the marshmallow batter almost triples in size and becomes very thick. Scrape down the sides of the bowl frequently to avoid the batter overflowing as it grows. Stop the mixer, add the vanilla, and then whip briefly to combine.

5. Transfer the mixture to the prepared baking pan and use a spatula or bench scraper to spread it evenly in the pan. Work quickly, as the marshmallow becomes more difficult to manipulate as it sets.

6. Grease a sheet of plastic wrap with butter and lay it across the top of the marshmallow. Press down firmly on the plastic wrap, to seal it smoothly and tightly against the mixture.

7. Leave the marshmallow to set at room temperature for at least 3 hours or, even better, overnight. The marshmallow will be too sticky and soft to cut if you try too soon.

8. Sprinkle a work surface or cutting board with the icing sugar. Run a knife along the top edge of the pan to loosen the marsh­mallow slab. Invert the pan and flip the marshmallow out onto the counter or board. Scoop up handfuls of the icing sugar and rub all over the marshmallow slab.

9. Use a large knife to cut the slab into 1- × 1-inch squares. Roll each of the freshly cut marshmallow squares in the remaining icing sugar to coat them completely.

Coffee Variation

Add 1⁄2 cup of strongly brewed coffee or espresso instead of the water in Step 1, and add another 1⁄2 cup instead of the water in Step 2.

(Copyright © 2013 Rosie Daykin from Butter Baked Goods, published by Appetite by Random House)

Friday, September 27, 2013

P.S.-You're Invited . . . to make Oreo Wrapped Rolos!

So, I am a night time/weekend no bake mini treat maker (I know, best title ever) and a day time publicist at Atria Books at Simon & Schuster. This summer I worked on several titles, from a biscuit-centric (nom nom) southern heirloom cookbook to a super informative raw foods book. Often times, my worlds collide and I find myself working on a project that inspires me and hits home to my taste in food, photography, lifestyle, language, memories, you name it. One of my recent faves is a book called P.S-You're Invited...by Erica Domesek, the DIY expert behind the lifestyle brand P.S.-I made this..

P.S.-You're Invited... is all about celebration. It has more than 40 DIY projects that will make your life more fun, exciting and colorful. It shows you how to take an old pair of shoes and turn them into your favorite pair, or turn a patterned t-shirt into adorable napkin rings for your next dinner party...or even make plain champagne flutes into gorgeous ones in a couple simple steps. While, No Bake Makery turns out only edible goodies...I can totally relate to this concept of embellishing life through your own personal touches.

For example, why just eat an oreo when you can eat an oreo truffle? Or why eat a rolo, when you can wrap it in oreo? And furthermore, why eat a truffle that doesn't have glitter on it? Ding ding ding! We are making Oreo Wrapped Rolos today! Here's the step by step but first, we must line up the tunes.

P.S. This treat was inspired by and created for a P.S.-You're Invited... DIY workshop and book signing at Bloomies.
Ingredients: 10 oreos, 2 teaspoons almond milk, 1 teaspoon cream cheese, 15 rolos, 1 cup white chocolate, edible glitter!
Place your cookies in the food processor and mix until crumbly. Then add your almond milk and cream cheese and mix until doughy. Next, place a rolo in the middle of a piece of dough like pictured above, wrap it up, roll it in the palm of your hands, remove the excess to make it tinier (about quarter size) and roll it again to perfect it. Refrigerate for an hour to firm.
Heat your white chocolate (or Wilton Candy Melts) in the microwave in 15 second intervals until melted. You can add a little bit of vegetable oil to make the chocolate thinner and easier to work with. It should fall of your fork easily. Dunk your truffle right in there.
After it's totally submerged, carefully bring it back up with a fork. Gently tap your fork against the cup to remove excess chocolate.
Carefullyyyyy slide it off the fork to place on wax paper.
Sprinkle with glitter!! Refrigerate until dry. About 30 minutes, depending on your chocolate.
Take em to a party!
Those little kits on the right can turn a plain gold necklace...into that awesome necklace on the left!
More projects! Pretty sweaters turned prettier!
The DIY dame herself with two cuties in their new personalized sweaters.

Thursday, September 12, 2013

Mini Chopped Challenge II: Raspretzkers

In keeping with my random ingredients/"Chopped" style challenge theme, I came up with a new no bake recipe this week. They are called... Raspretzkers (rɑːz-prets-kə(r)z). Clearly I struggled with naming these so I am open to suggestions OR reinforcement that Raspretzkers is a brilliant name for a treat.

So...these are totally random pantry items: The pretzels were the last of what was a huge bag and were definitely pretty stale. I had an abundance of raspberries because they were on sale for $1.99 this week. And the snickers bar was left over from an a bunch of candy I bought to make danger squares (rice krispies with danger i.e. candy mixed in--ill get into my feelings on those one of these days). Since my pretzels were stale, I knew I didn't want to showcase their (lacking) crunch. Instead, I crumbled them up with the snickers for a sweet and salty crust. The raspberries provided the perfect flavor and color for a filling. I went the cheesecake route because I figured since they are so tiny, why not make them decadent little bebes. Plus, I had cheesecake ingredients in my fridge. If you just had milk, eggs and sugar though you could definitely swap the cheesecake out for a pudding or custard filling. Or get crazy and put some fudge and raspberry jam in there. The mini pie filling possibilities are endless you guys. ENDLESS.  But here goes my route...

The Randos: Mini Pretzels, a Snickers Bar, Raspberries
The transformations: Chocolate, pretzelly, nutty, creamcheesy crumbly thing and raspberry cheesecakey cream.

The crust and the filling...
Some toppers...
Refrigerate to set...
Mini pie time ya'll.
You the cutest ish in this place...
Pantry helpers:
Cream cheese, mascarpone, granulated sugar, unflavored gelatin, sour cream, vanilla extract.

How to do it:
1. Chop one snickers bar into a few pieces and add it to the food processor with 1 cup of pretzels, 1 teaspoon granulated sugar and 3 tablespoons of cream cheese. Mix until crumbly.

2. Pour 1 teaspoon of unflavored gelatin into one tablespoon of water. Let sit while you work on step three...

3. In a large mixing bowl mix one 1 cup raspberries, 3 oz (6 tbsp) cream cheese, 3 oz (6 tbsp) marscarpone, 3 tablespoons sour cream, 1 teaspoon vanilla extract and 1 tablespoon granulated sugar. Mix until evenly blended and the raspberries are all smashed inside the cream. **I happen to have all three creams in my fridge and therefore combined them but you can absolutely use a different cheesecake mixture here. Google has TONS.

4. Microwave your gelatin for 10 seconds before pouring it into the cheesecake filling and mixing very well until totally combined.

5. Line a 12-cup mini muffin tin with mini paper or foil liners. Press about a tablespoon of crust into the bottom of each cup with your fingers. Warning: This part can get messy and frustrating but it's worth it! Then, spoon in the cheesecake mixture. And then... top with extra crust crumble or raspberries... or both!

6. Refrigerate (or freeze if you want ice cream styles) until set, about 4 hours. Serve on cutest serving dish available to you.

No bake time:
Active, 30 minutes/ Setting: 4 hours

Wednesday, August 21, 2013

I played Chopped by myself. . . and I won!

I know I'm only one among a sea of  people addicted to Food Network's Chopped series. I mean... the mystery ingredients, arrogant or awkward (it can really go both ways) competing chefs, crazy/sad back stories, Aaron rolling his Rs, Maneet's song of an accent, Scott Conant looking perfectly disheveled, Marcus Samuelson just being awesome, the dishes that either wow you or make you say things like "ugh why isn't he just making a stroganoff!" Yep, I said that one time. Anyway, only this combination of awesomeness could have you watching episode after episode for 3 hrs (maybe 6) straight. Who's with me? Everyone? Ok perf. I'll continue then...

I definitely think anyone who is a half decent home cook plays chopped all the time. I love making dinner out of whatever scraps I can find. A can of black beans, frozen spinach and leftover noodles is transformed into Latin-Asian fusion cuisine using a few normal-person pantry items on the reg. Most recently pan fried noodles with bean and veggie cakes and a side of brown sugar, soy dipping sauce! AY! The idea of using random ingredients to make savory food in a short amount of time is something that most of us are familiar with. The dessert round however--not so obvious. But guess what? That's exactly what No Bake Makery is about. Using pantry items to make something quick, sweet and fun.

So without further adieu... I played Chopped by myself! and I won!

The RANDOS: California Nectarines, a Green Tea Tropical Tea Bag and Brown Rice Cakes (Ted Allen voice).
The Transformations: Green Tea and lemon Whipped Cream, Caramelized nectarines and Sweet Almondy Rice Cake Crunch.

Birthdays was the worst days / Now we eat PARFAITS when we thirst-ay

Serve em up on a little tray at your end-of-summer :( bbq! Or eat them by yourself while you watch Chopped?
Fun for the whole family.
Nom. Nom. Ha!
Pantry Helpers: Brown Sugar, Granulated Sugar, Sweetened Condensed Milk, Almond Milk, Heavy Cream, Lemon and Butter

What to do: 
1. Steep your tea bag into just 1/2 cup of very cold water for a few minutes. Make sure to pinch the tea bag with your fingers so the water is super concentrated with Green Tea Tropical (?) goodness or whatever kind you are using. I think passion fruit would be bomb. Put that in the refrigerator (with tea bag still in water) while you work on a couple other things.

2. Throw your rice cakes in the food processor with a tablespoon of brown sugar and almond milk (or regular, cream, soy--whatever dairy or dairy-ish thing you have around) and mix until they are moist but still crumbly. Taste it and continue to add brown sugar and milk until it reaches the consistency and sweetness that you like. Don't over-sweeten because the nectarines will be plenty sweet.

3. Chop 3 nectarines into tiny little pieces. Heat a generous amount of butter in a small saute pan and add the the nectarines. Sprinkle them with granulated sugar (I'd go a little heavy here). Pour in about half of your Green Tea Water and keep the heat on high until it's totally reduced, then remove from heat, transfer to bowl and refrigerate.

4. In your mixer (or food processor) add 3/4 cup of heavy cream, 2 tsp of granulated sugar, a generous squeeze of lemon, 2 tablespoons sweetened condensed milk, and the rest of your Green Tea Water. Mix until soft peaks form.

5. Layer ingredients into mini cups.

No Bake Time: 24 minutes