I wanted to make a no-bake cheesecake...
... that tasted like S'mores. So what I did was exactly that! This was a joy to make and this can be had all year round and it is easy as... well... pie! While I don't have some amazing story that comes with it, I thought I would at least give you a quick recipe so that, again, you knew I hadn't forgotten about you all. I made this pie back when the summer was just about to start and I had wanted to make some stuff ahead for the blog and just never got around to posting it until I remembered it was in my folder. I bought a bag of those giant s'more marshmallows and they are what actually inspired the whole blog to begin with.
I even decided to roast the marshmallows to give it that toasty flavor and it was definitely the right call. It definitely tasted like a no-bake cheesecake and s'more's combined, and it was a delight to eat.
And that is it.
This has a nice smokey flavor to it and it tastes nice and tangy from the cream cheese. Additionally, you could add flakes of salt but I don't think it needs it, as the acidity in the cheese does cut through the sweetness, as well as that pungent flavor of the dark chocolate as opposed to milk chocolate so it isn't overly sweet. You do not need to add vanilla since it is already in the marshmallows.
I hope you enjoy! I know this is another quickie! As always, happy eating, happy belly.
This recipe is in collaboration with Capt'n Kenny's Fresh
- In a your mixing bowl, mash your bananas as mashed as you can get them.
- Add your cream cheese or Neufchatel on top of that, as well as vanilla and salt(Optional) and mix well, scraping the sides as necessary for an even mix
- Fold in whipped cream with the spatula, moving through the middle and stirring gently from the sides
- Fold in chocolate
- Optional - Pipe into individual servings if you don't want to leave it in the mixing bowl
- Cover and leave in the fridge for an hour (if you are impatient), but for best results, leave it overnight so the banana flavor can intensify
Prep time: 10-15 min
Calories(Cream Cheese): 330-440
Yield: 6-8 servings
Chill time: 1-24 hour(s)
Speaking of Bananas!
You could end up with a gratitude gift of one of my favorites out of this collection, the banana measuring spoons that are both metric and standard, as well as in braille. These wonderful tools are for a good cause, helping kids of all sorts to develop a love for cooking as well as adults who happen to like cuteness such as these.
I am looking forward to testing these babies out, and you will help make that happen.
Be sure to check them out at their Kickstarter Campaign!
I spent the day trying to go at a relaxed pace. I chose to have a later dinner than we would normally do for a holiday (my family usually eats celebration suppers either at noon if we are at his step parents' house, or 3 pm if at my mother's house), but damned if things didn't go the way of a certain fellow's law that shall not be named; but we all know and loathe him.
I melted down over missing croutons. Yeah. That was me.
Even with all of the chaos going on in my head that day, as well as things throughout my house, I was able to pull dinner off and even got dessert going with time to spare. Despite the melt down, I was okay by dinner time and happy to have my mom at my table.
My mom does gluten free, so I had to figure out what to do for dessert, Lucky for me, she had her baking mix already handy and handed it over to me the day prior when my hubby and I spent time over at my sister's house. Since I already had frozen peaches, I used those and what mom handed me, and I threw together the cobbler.
The cobbler is super easy, really!
Gluten Free Peach Cobbler
Iron Skillet (Or casserole dish)
2 medium mixing bowls
2 mixing spoons
Sift baking Mix into a bowl, add melted butter and mix with fork until pea sized clumps form.
Add your milk, vanilla, and your sugar and cut into the mixture until you form a loose dough or paste.
Grease your cast iron skillet with butter for best result, oil or spray will do as well.
Toss the peaches with both wet and dry ingredients and spread over biscuit dough
Bake for 45 to 60 minutes until peaches caramelize, top of biscuit will be pale but the bottom will be brown
Serve and enjoy!
If you want to do this with regular ingredients, just add the three TBSP of sugar and the vanilla to this recipe when you add the milk to this recipe!
I hope you have enjoyed this post and I hope you give it a try! It was delicious, I am telling you.
This was a new experience for me in general... Not just the fact that I get to make Italian donuts, but the fact that I had never fried a donut in my life. I worked in a department store bakery where the donuts were frozen and had to go into the ovens at night to get packaged for mornings so people could grab their breakfast and go... Furthermore, rum soaked raisins? I had never gotten to make those before either and I will tell you how to do that too. My grandmother actually gave me an entire, unopened fifth of rum to play with, but otherwise, the booze is the only expensive part and it's optional to put the raisins in anyways. I suggest you do it just for the experience, however, as the flavors somehow work.
The making of the donut pastry itself was easy peasy and didn't take much ingredients at all. The best thing about it was the smell of the lemon zest, which definitely added a certain amount of freshness to the experience. I initially thought that the rum raisins would be weird in there after tasting one, but it actually worked really well with that citrus. All in all, I was glad to have been able to have this experience and I think I will definitely be making these again!
- If using regular yeast, put into the water to activate, if not, you can add it directly to the mixture.
- Mix the flour, salt, and sugar... Then add the water and yeast and mix until forming a sticky dough
- Fold in the Rum soaked raisins
- Let your dough rise until doubled
- Heat oil in a deep pan (enough for deep fry), or in a deep fryer.
- Test the oil with a tiny piece of dough, if it gives off the right amount of bubble, you're good to go.
- Rub oil over your hands to prevent sticking, then form dough into small rings.
- Fry two to three at a time, make sure to keep them from sticking together...
- Flip halfway through for even browning
- Drain well on paper towels
- While still hot, coat with sugar OR dust with sugar/powdered sugar
- Serve while still hot for best experience
If you have a request recipe, please do let me know! I had a blast! I hope you enjoy this as much as I did.
Happy Eating, foodie friends!
I promised you biscuits to go with your gravy, right? Keep in mind that sausage gravy 'n' biscuits isn't exactly for those who are watching their waistlines... But you are missing out when you ignore a fluffy biscuit, and the gravy that goes with it. This recipe is something I use for dumplings as well. I like my dumplings to be fluffy, like a cloud.
There is an art to making both cut biscuits and drop biscuits... The butter (or shortening if you must use that), the amount of flour you use, the seasoning, and the amount of time you work your dough/batter. But the great thing about the drop biscuits is that you will know just by looking at it if it is too wet or too dry, if you did just the right amount of mixing, etc. It's more of a "fritter" style, though not fried, than the flaky style.
I don't have this awesome, nostalgic story to tell you about what made me like drop biscuits... I just like them. I like how soft and fluffy they are, and how they are the perfect vessel to hold sauces and gravies as there are so much more nooks and crannies to speak of. That is not to say that I dislike the flaky style biscuit, those have advantages too! But I am saving that recipe for another time.
This one will have a few alternatives to flour, milk, and butter, for those of you on gluten free, dairy free, or vegan diets!
First, the recipe.
Substitutes and Add ons!
- For Vegan/Non Dairy Version: Replace milk with your choice of non-dairy milk, such as almond milk, and replace butter with coconut oil. If you want the butter flavor, use the butter flavored shortening or (I say with a poker face) Margarine.
- For Gluten Free: Use rice flour, sift the flour to get out any rice pieces. You might want to add a stabilizer just in case.
- For Dessert: Add 2 TBSP granulated sugar or honey and a little bit of Vanilla extract when you add the milk. - As a pinch of lavender if you feel funky, but not too much!
- For Dumplings: Spoon batter in random lumps directly into your soup or stew and let them cook in there. Any leftover batter can be put on a baking sheet as stated for biscuits.
- Seasonings: You can pretty much put any type of herb you think would taste nice in this... I like to add sage sometimes... Parsley, rosemary, etc. You can even put cracked black pepper and sea salt in there. Or say you want to make cheddar biscuits -- Old Bay seasoning is great in there for a certain copycat recipe.
- Cheese!: Add a handful of cheese, but keep in mind that it might require you to add more milk or flour.
P.S. See that "Yum" button? If you have a Yummly account, please do tap that button!
Easy Mousse w/Variations
Add instead of chocolate
- Peanut Butter - Mix 1/2 cup peanut butter with 1/4-1/2 cup confectioner's sugar, and 2-4 TBPS milk to thin
- Berries or Fruits - chop 1/2-1 cup berries/fruit and mash with 2 TBSP granulated sugar, let sit until it makes it's own juice. Either strain for no fruit mush or keep the mush in for texture
- Vanilla or Other Candies - Melt about 1/3-1/2 cup of vanilla or candies
These are various recipes that either I created, or I found and adjusted to what I thought would be awesome or even healthier.
Poor Man's Meal