NO-BAKE COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 45m
Yield 56 cookies
Number Of Ingredients 10
Steps:
- In a large bowl, mix together the granola, cereal, raisins, cherries, pecans and pistachios.
- In a large saucepan, combine the brown sugar, corn syrup, peanut butter and vanilla. Heat over medium-high heat, stirring, until it comes to a boil. Pour over the granola mixture, stirring to combine.
- Scoop out the dough, roll into balls with your hands and drop onto parchment-lined baking sheets. Let cool to room temperature.
MARY POPPINS' NO BAKE COOKIES
As Mary Poppins would say, these are practically perfect in every way!! They have more chocolate and less sugar/butter than most no-bake cookies. Brown sugar adds depth of flavor, while extra vanilla and a pinch of salt liven it up. Besides, they are quick and easy, and everyone loves them! I think you could reduce the sugar even more, but they're great as written. Try them with extra dark (Dutch process) cocoa powder...mmmm.
Provided by A Messy Cook
Categories Drop Cookies
Time 25m
Yield 20 cookies, 20 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients but quick oats in large saucepan; melt and bring to boil, and let boil for 1-2 minutes.
- Add oats and stir to combine.
- Drop onto sprayed or lined cookie sheets, and let cool.
- Keep refrigerated in an air-tight container.
Nutrition Facts : Calories 173.6, Fat 6.5, SaturatedFat 2.4, Cholesterol 6.2, Sodium 58.7, Carbohydrate 26.9, Fiber 2.1, Sugar 17.1, Protein 3.8
NO BAKE CHOCOLATE PEANUT BUTTER COOKIES
Steps:
- Line two baking sheets with parchment paper and set aside.
- In a medium saucepan, combine the butter, milk, sugar and cocoa and bring to a boil over high heat. Boil for 2 minutes.
- Remove from the heat and stir in the peanut butter and vanilla until uniform. Add the oats, flax seed and salt and stir well to combine.
- Immediately drop about 24 rounded tablespoons onto the prepared baking sheets and allow the cookies to cool and set for about 15 minutes. The cookies will keep in a sealed container at room temperature for 1 week. If you'd like a chewier cookie, store in the fridge.
MARY POPPINS DOLL CAKE RECIPE
Just a spoonful of sugar makes the medicine go down, but a whole lot of sugar goes into this Mary Poppins Barbie doll cake.
Provided by koalipops
Categories Dessert
Time 2h
Yield 1 cake, 20 serving(s)
Number Of Ingredients 4
Steps:
- Bake two 16-ounce cake recipes in a Wilton doll cake pan.
- Remove the cakes from the pan and slice the cake into three equal layers.
- Stack the cakes with buttercream between each layer.
- Crumb coat the entire cake and place into the fridge for 30 minutes.
- Add a second coat of buttercream.
- Cut a hole into the top layer of cake big enough to fit a Barbie doll's legs.
- Cover the doll cake in a 14-inch circle of pink fondant.
- Enhance the folds at the bottom of the cake.
- Place your doll in the middle of the cake.
- Wrap fondant around the dolls waist.
- Roll out the pink fondant.
- Cut out the fabric pattern.
- Place the fondant on the bottom of the cake at a 45-degree angle.
- Fold the back of the fondant over to create a fabric-like fold.
- Create fabric texture at the bottom of the dress using veining sculpting tools.
- Repeat the process over around the entire cake.
- Cut out a long rectangle for the doll's top.
- Attach the rectangle to the front of the doll.
- Blend the top fondant into the rest of the dress.
- Roll out red fondant and cut out a long trapezoid shape.
- Wrap the trapezoid shape around the doll's waist.
- Roll out white fondant and cut out a circle using a cookie cutter.
- Fold over one of the edges to create a collar.
- Wrap the circle around the doll's shoulders to create a cape.
- Pipe out a border using royal icing and Wilton #5 round tip.
- Pipe out a smaller border in top of the lager border using a Wilton #2 round tip.
- Add embroidery details to the dress.
- Add fondant bows on to the border of the gown.
- Finish the doll by adding the Mary Poppins hat.
Nutrition Facts :
MARTINA MCBRIDE'S NO-BAKE PEANUT BUTTER-CHOCOLATE COOKIES
Try Martina McBride's easy-to-make without-the-bake cookies--simply fold the soft and creamy Country Crock® into the batter for a delicious treat.
Provided by Country Crock®
Categories Trusted Brands: Recipes and Tips Country Crock®
Time 1h
Yield 36
Number Of Ingredients 7
Steps:
- Line 2 baking sheets with waxed or parchment paper.
- Melt the Country Crock® Spread in a 3 1/2-quart saucepan over medium heat. Stir in the sugar and milk; bring to a full rolling boil. Boil vigorously for 2 minutes.
- Remove from heat and immediately stir in the peanut butter, vanilla, and oats, stirring to combine. Add chocolate, stirring just until combined.
- Drop the dough into mounds by rounded tablespoonfuls onto the prepared baking sheets. Do not flatten. Let the cookies stand for 30 minutes, or until set.
Nutrition Facts : Calories 121.7 calories, Carbohydrate 18.9 g, Cholesterol 0.3 mg, Fat 4.7 g, Fiber 1.3 g, Protein 2.6 g, SaturatedFat 1.5 g, Sodium 27 mg, Sugar 13 g
THE BEST CHOCOLATE PEANUT BUTTER NO BAKE COOKIES
Chocolate peanut butter cookies that can be made on your stove top in a matter of minutes. These are the best no bake cookies!
Provided by Six Sisters' Stuff
Yield 24
Number Of Ingredients 8
Steps:
- Combine sugar, butter, cocoa and milk in a medium saucepan over medium heat.
- Stir constantly and bring to a boil.
- Once boiling, remove from heat and add the salt, vanilla and peanut butter and mix until well combined.
- Add oats and mix until full incorporated.
- Drop by spoonfuls or using a cookie dough scoop onto foil or waxed paper.
- Let cool before eating.
Nutrition Facts : Servingsize 1 serving, Calories 834 kcal, Fat 36 g, SaturatedFat 17 g, Cholesterol 61 mg, Sodium 766 mg, Carbohydrate 115 g, Sugar 4 g, Protein 22 mg
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