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This insanely easy Chocolate Chip Bran Muffin recipe is not entirely no-bake; you need a microwave to make them. Still. Sticking them in a microwave for one and a half minutes beats waiting half an hour to bake them in the oven, don't you think? So if you're anything like me and you have the patience of a five-year-old when it comes to desserts, this recipe is for YOU. I made these for Jen of Fresh Cracked Pepper's Muffin Mondays series (thanks Jen!) and it turned out great! I've never made muffins before, let alone microwave muffins. Nervous, I stood watching the muffin tray turn in the microwave with my fingers crossed saying, "please rise, please rise, please, please." And they did! More than that, the muffins came out ridiculously moist, dense, and not the least bit airy. They're made with bran so they have a light, whole grain taste to them that's awesome with chocolate. I topped the muffins with chocolate chips right out of the microwave so the chocolate was melting as I ate them---ayayay. YUM.
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Introducing... the most pimped out smores bar ever. This bad boy is made with vanilla yogurt, chocolate-covered grahams, marshmallows, walnuts, heavy cream, and loads of chocolate chips. It's your sweet tooth's dream come true (and possibly your diet's nightmare). Note: vanilla yogurt is optional but adds more bite to the bar, like a tangy kick almost as an afterthought, and lets the chocolate go down easy. Rowr.
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This No-Bake Pineapple Cream Pie begs to be made on days I miss the taste of summer. Or just about any day I need a refreshing break from cake or chocolate, which, yes, are few and far between. Feeling extra-festive (on this pretty fall day), I layered the pie in a wine glass and served it over Sunday lunch. It was a hit!
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No-Bake Pineapple Cream Pie Serves 3 In minutes: 20 Ingredients 1 can pineapple chunks, drained 1 8 oz cream cheese 3 pcs graham crackers 1/4 cup sugar 1/4 cup walnuts (or more) whipped cream Procedure 1. Beat cream cheese and sugar. Add pineapple chunks, walnuts, and cover with whipped cream (I say about 10 seconds worth). Mix until smooth. 2. In a Ziploc bag, crush graham crackers until reduced to crumbs. Tip: You can also use ready-made Graham cracker pie crusts (or Oreo crusts! YUM). Another tip: sprinkle some of the drained pineapple juice on the crust. 3. In a bowl or glass, layer cream and Graham cracker crumbs. Garnish with pineapple chunks, walnuts, and whipped cream. Refrigerate for at least two hours. Ta-dah! Chocolate chips optional but recommended. Watch out for No-Bake Mondays on http://marriedtochocolate.blogspot.com/2009/
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Do you have 12 minutes today? Yes? Okay go sneak into the kitchen and make this real quick. I came across five different recipes of peanut butter balls yesterday and instead of choosing just one, I combined a couple to make one that suited my taste. Few tips. Peanut butter balls owe their crunch to rice crispies. Don't like the crisp? Substitute quick cooking oats for a chewier consistency. I recommend having both, and adding more of whatever you like best. I made mine with more oatmeal and tons of chocolate chips-YUM.
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