No-Bake Desserts and Icebox Cakes
Before our thoughts completely turn to apples, pears and pumpkins up here in the Northeast, we want to squeeze every last drop of summer out while we can. Fact is that we have been having some of the hottest days of the summer in the last few weeks around here so we have been focusing on ice cream, frozen desserts and icebox cakes and creations…anything that doesn’t require baking, or maybe just minimal baking like for a tart crust. We turned to our blogger friends to see what they have up their sleeves. I was immediately thrilled with the ice cream shot pictured above. And the name! When I was growing up the idea that there were ice cream cones called drumsticks always made me smile and it turns out the site of them still does!
Blogger Namely Marly brings us these Vegan Drumsticks and while they might look complex, they are simple enough to make withe the kids. She takes advantage of vegan frozen ice cream and purchased cones and they come together very quickly – and will disappear just as fast.
These individual tarts do require small tartlet pans, but what an elegant and healthy way to close out the summer months. They feature yogurt and fresh fruit with a crust of nuts, oats dates that simply presses in – all from the blog Tried and Tasty.
Seems like many of the parties I go to feature a 7-layer dip but it typically involved beans, sour cream and cheese! Here The Cookie Rookie got inspired by the sweet side of the kitchen by combining pudding and cookies and cream and nuts. When made in disposable plastic cups this becomes an easy outdoor dessert to share with a crowd.
We can always count on The Beeroness to bring us something with scratch ingredients and bit sophisticated. The sweetness of s’mores flavors are tamed with the addition of stout. We love the combination of slightly bitter stout and chocolate. Here a crispy crust and creamy middle is topped with toasted marshmallows. Get out your torch! (We love an excuse to do that).
We love baking in Pyrex for our pies but when it comes to cakes and such in 9×13-inch pans we are usually reaching for metal. This icebox dessert from Life, Love and Sugar is a great example of why you should have an ovenproof glass 9×13-inch pan (such as Pyrex) in your kitchen. When making such a creation, with its layers of strawberries and blueberries and cream cheese and such, it is nice to see the layers! It also makes a nicer presentation on the table. This one is easy enough to make with any kids that are still home from school.
Check out that color! Yes, it comes from Kool-Aid. This no-bake pie is brought to us by Dinners, Dishes and Desserts and is certainly going to add color to your buffet table. Kids and adults alike get a kick out of the idea that a powdered drink can be used for flavor and color in a simple pie.
We always have a jar of Nutella in the Test Kitchen. Why haven’t we featured it in a while? probably because we keep eating it by the spoon and there isn’t enough to bake with! Apron Strings blog saves the day with this idea featuring cream, Nutella and layers of chocolate graham crackers.
Here is a no-bake pie from Flavor Mosaic that combined peanut butter and Butterfinger candy. You’ve got dark chocolate flavor in the store-bought Oreo crust, the milk chocolate coating the candy bars blending with peanut butter and sweetened condensed milk in the filling…save some of the candy bars for sprinkling on top for a welcomed textural contrast.
We do love the texture contrast of crunchy and smooth all in one dessert and Cooking On The Weekends has brought us Chocolate Peanut Butter Pretzel Ice Cream Cake that not only has contrasting textures and flavors but is gluten-free as well using coconut flour in the cake. This one is a showstopper and is sure to impress.
And last but not least, a nod to the coming fall with a pumpkin dessert. Joyful Healthy Eats brings us spoonable pumpkin cheesecake in a bowl – who can resist that? With a gingersnap and pecan crust, this one will make us happy that the seasons are changing.