Tag: BAKE

No Bake Chocolate Cookies – Southern Plate by Gordon Ramsay

No Bake Chocolate Cookies - Southern Plate


no bake chocolate cookies

We are still watching our sugar at our house and it’s working out beautifully especially when I make me something sweet and don’t have to feel guilty about it. I had a hankering for classic no bake chocolate cookies and decided to try out a low sugar version. These have become a favorite of ours now, and I’m going to show you how to make them along with tips and tricks for adjusting them to your own taste.

I have kept a bag of these little gems in the fridge for the past few months now and have a few a week, just to keep the sweet monster from rising up and attacking. They taste close enough to the good old days but substituting pecans for the oats definitely takes it up a notch for me.

ingredients

Tp make these chocolate cookies, you’ll need much the same ingredients as the traditional ones, with just a few substitutions:

Heavy Cream, Butter, Shredded Coconut (unsweetened), chopped pecans, cocoa powder, vanilla, and a sweetener of your choice. I am choosing Swerve..

I am using Swerve because it has zero net carbs and we go by net.  You can also use Stevia but make sure you adjust the amount added to taste – it may require less. If you love Stevia, just be happy that I’m leaving my share on the grocery store shelves for ya 🙂 You’re welcome. Not all taste buds are the same and we actually taste things differently – I’m one of those people that just can’t handle the taste of Stevia, no matter what brand.

Keep In Mind The Amount of Sweetener Is The Key

Note: These are not going to taste identical to the ones made with sugar but amount of sweetener you use here is going to make or break this. I only use 1/2 of a cup of swerve but I could probably even cut that back to a little over 1/4 of a cup (hint: I have and they are even better). I suggest starting on the lower end and going up.  Also know that the type of sweetener is going to affect how much you need to use as some are sweeter than others. I think the greater chance is of the cookies being too sweet rather than not sweet enough, so keep that in mind. My measurements are using Swerve, which can be purchased on Amazon by clicking here.

ingredients step 1 no bake chocolate cookies

Place butter, cream, and sweetener in a sauce pot

Bring it just to a boil over medium high heat while stirring constantly. Once it comes to a boil, allow to boil for two minutes and then immediately remove from heat

Stir in vanilla

step 4 add cocoa coconut

Add the cocoa, coconut and…

step 4 add nuts no bake chocolate cookies

 

and nuts.

step 6 all mixed no bake chocolate cookies

Stir until well blended.

Plop out by spoonfuls onto parchment paper and allow to cool completely so that they harden. You can put them in the refrigerator or even the freezer to speed up the process.

Enjoy your little treat! Makes about a dozen.  I keep these in a zipper seal bag in my fridge – hidden towards the back so the kids don’t find them. 🙂

no bake chocolate cookies

No Bake Chocolate Cookies

Servings: 12

Calories: 73kcal

Ingredients

  • 1/4-1/2 cup Swerve* Monk Fruit or sweetener of your choice
  • 1/4 cup heavy cream
  • 1/4 cup butter
  • 1/2 cup coconut shredded
  • 1/2 cup chopped pecans
  • 1 teaspoon vanilla
  • 2 tablespoons cocoa powder

Instructions

  • Mix swerve (sweetener), cream, and butter in pot. bring to boil and once boiling cook for two minutes.

  • Remove from heat and stir in vanilla, cocoa powder, coconut, and pecans. Stir well. Drop tablespoonfuls onto parchment or waxed paper and allow to harden. If mixture appears runny or greasy then let set in fridge for 5-10 mins before serving. Enjoy!

Notes

*Please read post for important notes about this recipe.
 
The Sweetener used will impact the nutritional facts.

Nutrition

Serving: 2oz | Calories: 73kcal | Carbohydrates: 5.5g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 7mg | Fiber: 1g | Sugar: 2g | Iron: 1mg

 

 



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BLUEBERRY CROISSANT FRENCH TOAST BAKE by Gordon Ramsay

BLUEBERRY CROISSANT FRENCH TOAST BAKE


EASY Blueberry Croissant French Toast Bake is a buttery, flavorful breakfast recipe. With 5 ingredients & a few simple steps, you can have an Easy Croissant French Toast Casserole in no time!

Easy Blueberry Croissant French Toast Casserole recipeA blueberry breakfast casserole is a great change of pace from traditional breakfast routines. It’s so easy to make that it requires very little hands-on time and it’s also a good excuse to use up dry croissants. Leftover croissant casserole means getting your money’s worth out of those flakey, buttery rolls.

What is Blueberry Croissant French Toast Bake?

This sweet croissant breakfast casserole is a mixture of cubed croissants, blueberries, eggs, and milk. Similar to a regular french toast bake but with more freshness and buttery richness thanks to the simple change in the ingredients list. Every bite is bursting with flavor and so tasty!

Easy Blueberry Croissant French Toast Casserole recipeIs this French Toast Bake Soggy?

This recipe is NOT soggy! I opted for less eggs and milk, so the mixture is absorbed into the bread and the result is a softer french toast bake with crispy edges. It’s not dry, but again, it’s not soggy like other French Toast bakes can be.

How to make Easy Blueberry Croissant French Toast Casserole recipeIngredients for Blueberry Croissant French Toast Bake

-Croissants: We need 4 large croissants that have been cut into cubes. This will help to make it easier for serving than leaving them whole.

-Blueberries: With 1 cup of fresh or frozen blueberries we can have a tasty dish. We can also use mixed berries for a nice change of pace.

-Milk: 1 1/2 cups of milk (dairy or almond milk) works great to stretch the eggs over everything and adds a creamy texture.

-Eggs: We need 2 eggs to bind this french toast bake together and give it that slight eggy flavor we expect.

-Vanilla: Just 1 teaspoon of vanilla is enough to make a difference in the flavors of this casserole. Use high-quality vanilla for an even better flavor.

how to make Easy Blueberry Croissant French Toast Casserole recipeHow to Make Blueberry Croissant French Toast Bake

Preheat your oven to 350 degrees F and grease an 8×8 baking dish with nonstick cooking spray.

In the dish, add your blueberries and cubed croissants.

In a mixing bowl, combine the milk, eggs, and vanilla.

Pour the mixture over the croissants and allow to sit for 30 minutes so that the bread can soak up the mixture.

Bake in the oven for 20-25 minutes, until it’s nice and crispy looking.

Serve warm with syrup, homemade whipping cream, or even dust with powdered sugar. Enjoy!

Easy Blueberry Croissant French Toast Casserole recipe

Easy Blueberry Croissant French Toast Casserole recipe

Blueberry Croissant French Toast Bake

Blueberry Croissant French Toast Bake is a buttery, fluffy, and flavorful breakfast recipe. With 5 ingredients & a few simple steps, you can have an Easy Croissant French Toast Casserole in no time!

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Course: Breakfast

Cuisine: American

Keyword: Blueberry Croissant French Toast Bake

Prep Time: 10 minutes

Cook Time: 25 minutes

Resting Time: 30 minutes

Total Time: 1 hour 5 minutes

Servings: 6

Calories: 256kcal

Ingredients

  • 4 large Croissants, cubed
  • 1 cup blueberries (or mixed berries)
  • 1 1/2 cups milk (almond milk is fine)
  • 2 eggs
  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 350° F.

  • Grease an 8×8 baking dish. Place croissants and blueberries in the dish.

  • In a mixing bowl combine milk, eggs and vanilla extract.

  • Pour mixture over croissants and allow to sit for 30 minutes. You want the bread to soak up the milk mixture.

  • Bake for 20-25 minutes until warm and crispy! Serve with warm syrup, homemade whipped cream or dust with powdered sugar!

Nutrition

Calories: 256kcal | Carbohydrates: 27g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 91mg | Sodium: 256mg | Potassium: 172mg | Fiber: 2g | Sugar: 11g | Vitamin A: 524IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 1mg

Easy Blueberry Croissant French Toast Casserole recipeHow long is blueberry croissant bake good for?

Leftovers (assuming there are any) can be kept covered in the fridge for up to 4 days. You can freeze for up to a few weeks if you’re looking for a longer storage solution.

Do you eat blueberry casserole warm or cold?

Either! While you can eat leftovers cold, the best experience is eating this casserole warm. Something about that warm feeling hitting the tastebuds just hits the spot.

Easy Blueberry Croissant French Toast Casserole recipeCan I make blueberry french toast bake the night before?

Absolutely. You can fully assemble the baking dish of croissant bake the night before and cover the top with plastic wrap. Store it in the fridge overnight and let it sit on the counter for about 30 minutes before baking so that it has a chance to come back to room temperature.

Blueberry Croissant French Toast Bake is a buttery, fluffy, and flavorful breakfast recipe. With 5 ingredients & a few simple steps, you can have an Easy Croissant French Toast Casserole in no time!

Blueberry Croissant French Toast Bake is a buttery, fluffy, and flavorful breakfast recipe. With 5 ingredients & a few simple steps, you can have an Easy Croissant French Toast Casserole in no time!

No Bake Peanut Butter Bars by Gordon Ramsay

No Bake Peanut Butter Bars


These no bake peanut butter bars are an old school cafeteria recipe from back in the days when the lunch ladies would come in at the break of dawn and set to making the day’s meals from scratch. These ladies were our mothers away from home, always there to make sure we got enough to eat!

Peanut butter treats were usually in abundance since peanut butter was a government commodity, provided in large quantities to lunchrooms. This is a great recipe that requires no baking and ends up tasting like what a Reese’s cup aspires to be .

How To Make No Bake Peanut Butter Bars

Ingredients you will need for the no bake peanut butter bar recipe are:

Creamy Peanut butter

Confectioner’s sugar

Brown sugar

Butter

Semi sweet chocolate chips.

You don’t have to have a whole tub of peanut butter like I have pictured here so don’t worry about that. My family just happens to think peanut butter is the best thing since…well peanut butter, so I tend to buy it in large quantities. 

  • Place all ingredients into a large mixing bowl.
  • Microwave until the butter and peanut butter are both melted, this will take about a minute or so.

NOTE: Check it after 45 seconds and make sure though because microwaves vary so greatly.

  • This is our melted “stuff”. 

  • Now take a spoon and give it a really good stir. 

NOTE: At first this peanut butter bar mixture will seem like a big old mess, but after several stirs it will all come together and leave the sides of the bowl.

  • Now transfer your peanut butter mixture into the bottom of a 9×13 pan and pat it out into the pan with your hands.

  • Time to crank up that microwave again! Pour the entire package of chocolate chips into a bowl and microwave them at 30 second intervals, stirring in between each, until completely melted.

  • Pour the melted chocolate chips over your peanut butter mixture and spread it all around until the top is evenly covered.
  • Now the hard part: waiting for these peanut bars to harden.

TIP:

You can do this at room temperature or you can do like me and place it in the fridge for about half an hour or so.

Cut into bars and serve.

Leftovers can be stored in your cookie jar on the counter or in the refrigerator, whatever cranks your tractor 🙂 .

No Bake Cafeteria Peanut Butter Bars

Ingredients

  • 1/2 cup butter or margarine, whatever you have
  • 1/2 cup packed brown sugar light or dark, again whatever you have
  • 1 teaspoon vanilla extract
  • 2 cups peanut butter
  • 2- 1/2 cups confectioners sugar
  • 2 cups semisweet chocolate chips

Instructions

  • Place all ingredients (except chocolate chips) in a large microwave safe bowl. Microwave until butter and peanut butter are melted, one to two minutes (time will vary by microwave).

  • Remove from microwave and use a large spoon to stir all of the ingredients together (except chocolate chips) until they form a ball of dough that leaves the side of the bowl. Pat into a 9×13 pan.

  • Pour chocolate chips into another microwave safe bowl and microwave at 30 second intervals, stirring after each, until completely melted. Spoon over top of peanut butter mixture and spread evenly.

  • Allow to cool completely at room temperature until chocolate hardens again or place in the refrigerator for faster hardening. Cut into squares and serve to some awfully happy people!

You may also like these bar recipes:

Lemon Bars Recipe and Video Tutorial

Chewy Pear Bars 

Lela’s Fried Peach Pie Bars

And here are some peanut butter recipes you might like:

3 Ingredient Peanut Butter Cookies

Peanut Butter Brownies with Peanut Butter Fudge Icing

Refrigerator Peanut Butter & Milk Granola Bars

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