Category Archives: No Bake

Red White and Blue Berry Trifle Cake

Berry Trifle with Spring Form PanRed White Blue Trifle Cake

Berry Trifle
Compliments of JennaDish
4 to 5 cups berries, rinsed, dried, cut to the size of red berries (raspberries, cherries, strawberries)
1 to 1 1/2 cups blueberries for the top
1/4 cup confectioners sugar
4 oz cream cheese, softened
8 oz Cool Whip
1 Angel Food Cake
Prepare a 9-inch spring form pan by cutting a round piece of parchment paper to fit the bottom of the pan.
To get the paper to stick better, lightly spray cooking spray on the pan.
Cut 1 or 2 pieces of parchment paper that will fit around the sides, extending about 1″ above the rim.
In a medium bowl, fold 1/4 cup sugar into the red berries and let sit.
In a separate bowl, fold cream cheese and cool whip until smooth.
Cut the cake in pieces, of uniform height, and place half the cake in the bottom of the pan, as shown in photos above. Make sure not to leave large gaps for the fruit to fall through.
Next, spoon half the red berries mixture over the cake.
Next smooth half the cream cheese spread over the berries.  Repeat the cake, berries, cream cheese layering.  Place blueberries on the top.Refrigerate for about 3 hours or more.
When ready to serve, remove the side of the pan, remove the parchment paper on the side.
The dessert will cut smoothly and the parchment paper on the bottom will stay on the bottom, as long as you are reasonably careful not to gouge it.

Carob Walnut Cookies-A Raw Food Dessert

Carob Walnut Cookies Fleur de Lis Cookie Cutter
I have been looking for a good Fleur de Lis-shaped cookie cutter off and on for over a year now. 

Here's a fleur de lis design: Fleur de lis 
But of course my cookie cutter looks more like a kite, or a bat, or an airplane. Something – but definitely not a flower.  I know I can buy one online, and I probably will, but for heck sake, why can't I run down to Sur La Table and pick up a Fleur de Lis cutter that doesn't look like something in flight?

So, anyway.  Back to the cookies.  I really like them, and you can pile them in a storage container in the freezer and take 1 out a day over a couple weeks and they'll satisfy your sweet tooth while you're trying to stay trim.  I've lost 7 pounds to date and sweets like these are helping me get there. 

Also, you won't get that bloated, "I just ate too much" feeling.

Carob Walnut Cookies
Compliments of JennaDish

from Ani's Raw Food Desserts by Ani Phyo


Ani's foreword: Sweet raisins, malty carob, and rich walnuts are ground together to make a delicious, dark, sweet cookie.  Packed with antioxidants, vitamin E, and EFAs, these cookies keep you trim and your skin radiant.

1 cup raisins
3/4 cup raw walnuts (I used pecans)
1/4 cup raw carob powder
1 teaspoon mesquite powder (optional – I did not use)
1/8 teaspoon sea salt

Combine all ingredients in food processor and process until the dough befinds sticking together. 

Press the dough into 2-inch cookie cutters (1/3"-1/2" thick) placed on a sheet tray lined with parchment paper.  Place the cookies in the freezer to chill and firm up (suggested 30 minutes not enough time to become firm) before serving.

Will keep for many weeks in the fridge or freezer. 



Chocolate Pasta

Chocolate Pasta
Find yourself a bag of chocolate pasta like this…

This is one serving – yes I actually measured it …

Boil 9 minutes, meanwhile put one serving of bittersweet chocolate chips (or your favorite type)…

in a skillet on lowish to melt.  No, surprisingly, 1/2 the bag is a bit more than one serving.  Drain the pasta, place in skillet and toss with melted chocolate and take off heat immediately.

Add fruit if you like or…

sprinkle with a little cocoa powder, or raw cacao powder like I did.


My Happy Birthday Summer Berry Trifle with Lemony Cream Cheese Awesomeness

I wanted Alyssa to make my birthday dinner and cake instead of going out.  I wanted something different.  Not necessarily difficult, but different and memorable.  I knew she could do it.

Summer Birthday Trifle
I told her I'd like a trifle.  So she looked up a recipe and made it while I was at work.  She texted me in the afternoon, "We have enough dessert to feed the building."   

Very Berry Summer Birthday Trifle
That didn't turn out to be the case.  Three of us devoured over half of it at one sitting.

Red White and Blueberry Trifle
Then we took a long nap.  I wish Jillian were here to help eat it.  She's in Phoenix trying to catch a plane back from Las Vegas.

  Happy Birthday Trifle
I'm so lucky to have my health, my family, and to be 29 again.  My health coach told me something she had heard… "If you wake up on the right side of the dirt, it's a good day."  Morbid, but I like it.

Makes a great 4th of July dessert too!

Red, White and Blueberry Trifle
Compliments of JennaDish

adapted from Martha Stewart


1/4 cup plus 1/3 cup sugar
1/4 cup fresh lemon juice
1 store-bought angel food cake (or 12 ounce pound cake), cut or torn into hunks
1 bar (8 ounces) reduced-fat cream cheese, room temperature
1 cup heavy cream
1 1/2 pints fresh blueberries, rinsed and dried
1 1/2 pounds fresh strawberries (1 1/2 16-oz containers), rinsed and dried, stems removed, sliced

  1. Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter each slice.
  2. With an electric mixer, beat cream cheese with remaining 1/3 cup sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream).
  3. Arrange half the cake pieces in the bottom of a trifle bowl or similar dish. Spoon half the cream-cheese mixture over cake in dollops; spread to sides of dish. Scatter half the blueberries and strawberries on top. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center.
  4. Cover, and refrigerate until chilled, at least 1 hour and up to overnight.


Chocolate Eclair Dessert

Chocolate Eclair Dessert
I made this back in October last year.  But I've been a snob and have refused to put it on my blog.

Well, today I came home pretty keyed up and emotional after a full day at work and a 2-hour class about Leadership and fulfilling your dreams.  I could have really dove into a dish of this stuff so I'm willing to confess that there are times you need a 1980s dessert made of boxed pudding and graham crackers.

If you ever feel sorry for yourself, look on the internet for Randy Pausch's Last Lecture.



Chocolate Eclair Dessert
Compliments of JennaDish

from Food Network

1 (1-pound) box graham crackers
2 (3 1/4-ounce) boxes instant French vanilla pudding
3 1/2 cups milk
1 (8-ounce) container frozen whipped topping, thawed

1 1/2 cups confectioners' sugar
1/2 cup cocoa
3 tablespoons butter, softened
1/3 cup milk
2 teaspoons light corn syrup
2 teaspoons pure vanilla extract

Butter the bottom of a 13 by 9 by 2-inch pan. Line with whole graham crackers. In bowl of an electric mixer, mix pudding with milk; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.

For frosting, blend together sugar and cocoa. Add butter and milk, mixing well. Add corn syrup and vanilla. Beat until smooth. Watch out for lumps. Cover cake with frosting and refrigerate for 24 hours.

No Bake Cookies

Alyssa loves these no bake cookies.  And evidently many other people do too because she got this from All Recipes where over 12,000 people saved this recipe.  And over 400 bothered to submit a "review". 

Are you kidding me?  Why?  How much can you say about the following recipe?

No Bake Cookies
Compliments of JennaDish

from Denise on under "No Bake Cookies I"

1 3/4 cups white sugar
1/2 cup milk
1/2 cup butter
4 tablespoons unsweetened cocoa powder
1/2 to 3/4 cup peanut butter (creamy or crunchy)
3 cups 1-minute quick-cooking oats
1 teaspoon vanilla extract

In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

They start out shiny but they will dull after storing a few hours.

Gingerbread Elephants Walking Through Seafoam Rice Krispie Treats


Rice Krispie Treats

I know.  I know.  You're thinking, "Oh, she just named this post 'Gingerbread Elephants Walking Through Seafoam Rice Krispie Treats' because it's such a popular phrase in the search engines."

Well, now, believe it or not, it's not as popular as you would think.

Whoops.  Before I forget…

Happy Birthday Alyssa! 

This strange concoction is the result of Alyssa requesting Rice Krispie Treats for her birthday and me trying to pimp it out to look more fun!  I happened to be making Gingersnaps for Jill to take to a Winter Solstice Party when the following stupendous idea popped into my head…  Hey!  I have elephant cookie cutters!  Hey!  Alyssa loves elephants!!  Hey!  Why don't I make elephant cookies and somehow (key word here) incorporate them into boring old Rice Krispie Treats! and Hey! Maybe I could tint the marshmallow mixture. 


Rice Krispie Treats are extremely complicated to make and should be attempted only by the most talented artisans, like myself. 

However, for those brave enough to engage in this bold venture, you will find the recipe on the side of a box of Rice Krispies Cereal.  Basically, you need some unsalted butter to melt in a pan (add a few drops of food coloring during this step), a bag of marshmallows to stir into the melted butter, remove pan from heat, stir in box of cereal, plop into a buttered 13×9 dish and press down gently and evenly.

I feel goofy even explaining how to make this treat, but I did hear of someone the other day who didn't know how they were made.  So there.  Now you know.






Peanut Brittle

Peanut Brittle
UPDATE:  Made some peanut brittle for a holiday gift exchange at work.  Tip 1: don't use spray oil on the cookie sheet.  Way too oily with this buttery brittle.  Tip 2:  If you put the peanuts in while it boils instead of waiting until the end, just make sure you stir often or else some will burn.   But it's hard to mess this up, no matter what you do.



Dear Jillian

You just started school the other day and you already have a science project.  You are to make peanut brittle at home and take it to your science teacher.  Hmmm.  That sounds suspect. 

Well OK.  If it's for higher education.  Let's do it!

What mom had instead of the peanut brittle.  Good choice.

I did have a tiny taste of the peanut brittle and it was very good.  Very buttery. 

Peanut Brittle
Compliments of JennaDish

from Amanda on under "Mom's Best Peanut Brittle"

Measure all your ingredients ahead of time, as you have to work quickly at the end.

1 cup white sugar
1/2 cup light corn syrup
1/3 teaspoon salt
1/4 cup water
1 cup peanuts
2 Tablespoons butter, softened
1 teaspoon baking soda

Grease a large cookie sheet.  Set aside.

In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt and water.  Stir until sugar is dissolved.  Stir in peanuts.  Set candy thermometer in place and continue cooking. Stir frequently until temperature reaches 300 degrees F. or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.

Remove from heat.  Immediately stir in butter and baking soda.  Pour onto cookie sheet and spread into a rectangle.  Let cool completely then break into pieces.