March 1
Soda Bread with Candied Oranges and Dark Chocolate

My no-bake cookies

Chocolate

   My freezer is looking pretty empty and that always makes me nervous. I love to see my basement full of rolls of toilet-paper, plenty of light bulbs, extra laundry soap and a full freezer. I want back up, extra, just in case. I am not sure what I think is going to happen but just in case. I am blessed with a 1000 square foot basement, so I can indulge this quirk!

    As much as I love to cook, as I always say I am a lazy cook. For me it is just as easy to make a triple batch, as a single batch. Then I have extras for down the road. I decided this coming week to focus on baking and desserts. All week I will be posting recipes for baked items to fill your freezer and easy quick desserts.

     My plan is each morning for this up & coming week is to make one item each day. Hopefully at the end of the week I will have plenty of muffins, scones, soda bread, cookies, etc. Not just for my family over the next few months but also for friends in need, unexpected guests. It is  lovely to be able to whip out some scones for impromptu tea parties as needed. If you are interested in doing some baking, here is a wonderful post from Dawn.  Hopefully it will help get you motivated, it did me !!

   The first recipe I am posting is not a recipe you would make ahead but this is an easy, quick no-bake cookie. It is perfect for those days when you have a house full of children (or even discriminating adults, like me :-) and you want something yummy and fast. There is a ton of versions of no-bake cookies out there. This is different for a few reasons. First this version has no peanut butter. I use coconut oil (or you can use butter) instead of peanut butter. Second there are a lot of versions with coco powder but I add chocolate too. I also cut the sugar way back. Most recipes call for 2 cups of sugar. Lastly you can use quick, regular or thick rolled oats. Just use what what you like.

My version of No-Bake cookies

1/3 cup of coconut oil or butter

1/2 cup sugar (I sure coconut sugar)

1/4 cup milk

1/4 cup coco powder

1/4 cup bittersweet chocolate

1/2 tsp. salt

2 cup rolled oats

1/2 chopped toasted pecans

In a sauce pan bring to a boil coconut oil, sugar, milk, coco powder, salt. Boil 2-4 minutes until starts to thicken. Pull off heat, add chocolate and sir until melted. Then add nuts and oats. Scoop small balls with two spoons onto wax paper and let sit unti firmer.

They are stick because I cut back on the sugar and a bit cocnutty, yummm!

Art by Steff Green

Comments

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Brenda Nuland

I have a very similar recipe that was always what I went to when my kids were young and I wanted to make something fast.

I've seen them sold from time to time at bakeries where they have charged a lot of money for them, wondering if people realized just how quick and easy they are to make.

Never thought of using coconut oil instead of butter, will have to try that!

Gina

These sound wonderful--thank you! I'm visiting for the first time and may I say that your site is very pretty!

Cherry Menlove

Ooooooo they sound sooooo good Clarice. I'm loving them!

Cherry xx

Tracy

I am a better baker than I am a cook. And I prefer to bake brownies or cakes, rather than cookies b/c it's faster. How's that for a lazy cook? LOL

Gina

OH yummy!

Gill

Luckily I have a double batch of chocolate cake in the oven right now!! Here is the recipe, taken from IRISH TEATIME RECIPES: traditional cakes from the Emerald Isle.

Chocolate Sandwich Cake

4oz butter, softened
6oz sugar
3oz mashed potatoes
2oz chocolate, melted
2 eggs, beaten
6oz self-raising flour
milk (to mix)

Set oven to 350'f
Cream the butter, sugar and mashed potatoes together until fluffy. Stir in the chocolate. Whisk in the eggs, then fold in the flour and add enough milk to make a soft dropping consistency. Turn into 2 greased and lined 8" sandwich tins, smooth over the top and bake for 25-30 minutes, until springy to touch. Cool on a wire rack and, when cold, sandwich together with whipped cream. Sift a little icing sugar over the top.

I hope you enjoy. I am off to turn mine out of the pans now. Happy teatime ladies. Gill.

suzi finer

I'm ready to try it. (I'm quite the adventurer!)
Thanks for the new ideas.

Mizsmoochielips

How nice to see someone else who uses coconut oil!

I order mine from the Micronesian islands (where I'm from) and use it for everything, not just cooking!

Kelli

Mmm....these sound delicious Clarice! I have a no bake cookie I made but these sound so much better, especially with the pecans! YUM!
Kelli

Natasha

The no-bakes sound really yummy, I will have to give them a try. I love the idea of having scones ready at a moments notice but I have yet to have them turn out, they seem to take on a rock like texture..great to throw but not to eat!!

P.S Thanks for your comment on my blog, it was so nice to see you had been there!!

Teresa Sheeley

You are very ambitious! I am impressed. Thanks for the recipe and some good inspiration!

carolyn

Here's on that will freeze well too...
English Muffins

1/2 cup non-fat powdered milk
1 tablespoon sugar
1 teaspoon salt
1 tablespoon shortening
1 cup hot water
1 envelope dry yeast
1/8 teaspoon sugar
1/3 cup warm water
2 cups all-purpose flour, sifted
Non-stick vegetable spray
Special equipment: electric griddle, 3-inch metal rings, see Cook's Note*

In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.
Preheat the griddle to 300 degrees F.
Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.
*Cook's Note: Small tuna cans with tops and bottoms removed work well for metal rings.

Jill

Clarice,

You are so lucky to have that much space in your basement.

I love no-bake cookies.
I will have to try your version next time I make some. Sounds yummy..
I bet by the end of the week your cupbord will be stuffed full with goodies.
I wish I lived close by, and I would drop by for impromtu tea...and maybe a scone...
Have a lovely weekend, and enjoy your cooking..

Jill 00

Linda

Thanks for posting this. Love, Mom

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