Here’s a secret: You don’t have to be the neighbourhood Nigella to wow visitors with your own homemade treats.
In fact, you don’t even need to own an oven to convince everybody of your culinary prowess. Yep; the unbridled adulation of your friends and family can be yours in no time in return for a little chopping, melting and mixing.
How? With our pick of the best no-baking-necessary desserts. Mix ’em up, then store them in the fridge until you have a sugar-fiend to impress.
No Bake Peanut Butter Cookies
Ingredients:
- 690g white sugar
- 170g Dairygold
- 185g milk
- 375g Peanut butter (chunky)
- 1/2 teaspoon vanilla extract
- 405g oats
Method:
- Heat the sugar, Dairygold and milk in a saucepan on medium heat to a rolling boil, stirring constantly.
- Boil for two minutes, stirring constantly
- Remove from heat, mix in the peanut butter and vanilla.
- Stir in the oats, adding a little at a time, stirring until the mixture has cooled a little.
- Using a tablespoon, drop onto wax paper to cool completely and harden.
Recipe by Time 2 Save Workshops
No Bake Millionaire’s Shortbread Bars
Serves 12
- 300g shortbread cookies, crumbled
- 7 tablespoons Dairygold
- ¼ cup brown sugar
- 6 tablespoons Dairygold
- 350g evaporated milk
- 200g chocolate
- 1 tablespoon Dairygold
Method
Grease a 8×8 square baking pan well. Mix the cookie crumbs and melted Dairygold until everything is wet. Press the shortbread mixture into the pan in an even layer. Refrigerate until firm.
No Bake Chocolate Cake
Serves 12
Ingredients
Dairygold, to grease pan
225g heavy cream
1/2 teaspoon allspice
2 teaspoons finely ground espresso
1/4 teaspoon fine grain salt
cocoa powder, to serve
Lightly spread some Dairygold on a 15cm springform pan or a small loaf pan and line with parchment paper.
Gently melt the chocolate over a bowl of hot water.
In a separate pan heat the cream over a medium heat. Add the allspice and the espresso. When the cream is hot (not boiling) remove from heat, add the salt and stir.
Pour the chocolate into the pan of cream. Stir slowly until everything comes together.
Pour into the prepared pan, cover with plastic wrap and refrigerate for a few hours, or ideally overnight.
To serve, remove from the pan, dust with cocoa and slice.
Recipe by 101 Cookbooks
