Revisiting No-Bake Sweets


Easy Hawaiian Sundae for No-Bake SweetsThese No-Bake Sweets come to you as a result of a convulted week.  As we all know, things don’t always work out the way you would like them to.  For sure, they didn’t this week.

When we moved to our apartment, we were thrilled to turn the breakfast nook into a mini studio that housed my marble top work table.  Being in an area with no natural light, Mike rigged photo lights near the top of the ceiling that reined down light onto my table making it perfect for the photos you see on the blog.

So what could go wrong, right?  A lot!!  We wanted to upgrade the lighting and in doing so, overdid it so every few minutes the circuit breaker blew.  The wattage on the box said one thing but when we looked into it the bulbs were over 3 times more which explained the problem.  I’ve ordered new bulbs but they won’t be here until the end of the week.

Not wanting to disappoint anyone, I have searched my posts and found five No-Bake Sweets to fill your baking desires while I wait for the bulbs to arrive.

Strawberry Balsamic Black Pepper Granita

What could be better than frozen strawberries with a bit of sharpness and black pepper.  The perfect summer dessert!

Magic Shell for Ice CreamMagic Shell for Ice Cream

Chocolate and coconut oil combine to make a crackable chocolate shell for ice cream.

No-Bake Peanut Butter BarsNo-Bake Peanut Butter Bars for No-Bake Sweets

Can you believe these are no-bake?  And wait till you taste them.  So much better than Reeses!

Easy Hawaiian SundaeEasy Hawaiian Sundae for No-Bake Sweets

I came up with this for an easy 4 minute segment on Great Day St. Louis where I appeared regularly for 6 1/2 years, so you know it has to be easy.

Chocolate Fresh Strawberry PieChocolate Fresh Strawberry PieOK!  so you have to bake a pie shell.  But this is worth it.  If you love chocolate covered strawberries, this is your perfect pie.

Hopefully, one or more of these No-Bake Sweets will tide you over until I can get you a new blog next week.  in the meantime, stay well and take care of yourselves.

Pastry has not only been my profession, but my passion. If there is anything in particular you would like to see or any questions about baking or pastry, please let me know. Be sure to subscribe so you don't miss a post!
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6 thoughts on “Revisiting No-Bake Sweets

  1. Joyce E Steiger

    Helen as you know I was waiting for your cookie book = still am looking forward. I buy very few cookbooks now, but yours will be one I get on day one! That being said – my friend Rebekah ( had recommended the Levain cookie to me, and I tried it last week. I remembered your double panning suggestion – and had planned to do that on the next batch – this week! I was able to keep this batch from browning to much, but would have liked a little browner on top; thanks to you I knew how to achieve that. The first time I use a recipe – I try not to deviate at all. I don’t think the recipe I used is in Grams – so thank you. Again, you made me realize how simple using grams it – next to measuring1 Thank you for testing the chilling process – I had wanted to, but just am not patient enough – most of all thank you for everything you have taught me over the years – jes.

    1. hfletcher Post author

      Hi Joyce. You are so thoughtful to send this. As you know, I have been trying to get the book out for too long, but it wasn’t to be this year. Already taking steps to make sure it is next year. These cookies do brown considerably on the bottom due to the longer time they bake so I’m glad you remembered to double pan. Everyone has their own take on these cookies so mine may well differ from Rebekah’s but they are all good. Grams are the best way to go and I couldn’t bake without them. Glad you have found them useful too. BE aware these are huge!! But I remember your love for monster cookies. These are monster, monster cookies!

  2. karyn smith

    As we do not have grahame crackers here what could I use in there place to make the peanut caramel slice. :) It sounds and looks yummy.

    1. hfletcher Post author

      Hi Karyn, Any plain cookie (Biscuit?) that is firm such as vanilla wafers, petit buerre or even a Sable Breton. The powdered sugar is fine. The amount of butter will change so you should add it slowly until the crumbs will hold together. I’m not famailiar with what you have available.

  3. Pam

    Hi Helen I love your website! I wanted to ask if you can put up the recipe and how to for poppyseed rolls & nut rolls! ? They are my favorite around the holidays….
    Thank you!

    1. hfletcher Post author

      Hi Pam – Let me put them on my list – i’ll do my best for sure. My mother loved poppyseed fillings for sweet yeast dough and made it for the holidays. Thanks for the suggestion.

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