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Treats we’re making this week

Ready to build that post-coronavirus body? We’re here to help you “bulk” up with some recipes.

Peanut Butter Cookies – Maria Ranger

My go-to thing to bake while stuck at home has been cookies. At first, I was making a lot of chocolate chip cookies, but I decided to give a peanut butter cookie recipe my mom sent me a try, and it’s my favorite now. After a few batches, I’m finally starting to perfect it, and it’s so easy. All you need is a cup of peanut butter, a cup of sugar and an egg. You mix it together and then make little crisscrosses with a fork on the dough balls, then bake it for about 10 minutes at 350 Fahrenheit.

Dairy-Free Sex in a Pan – Nicole Vogelpohl

The concept of social distancing is not that difficult to understand, but I find it saddening when I go on social media and still continue to see people out partying and not caring about the epidemic at hand.

People’s lives are at risk, so let’s use some common sense and follow our “stay home” order and put our free time to good use. In the spirit of social distancing, Sex in a Pan is the perfect dessert to indulge in during quarantine, as it will provide any pleasure you may need while still respecting social distancing.

Ingredients

Layer 1, Crust

½ c Earth Balance soy free butter

1 c flour

3 tsp sugar

1 c pecans or almonds, coarsely chopped

Layer 2

8 oz dairy-free plain cream cheese (I like Daiya)

1 c confectioners’ sugar

2 c So Delicious Dairy Free Cocowhip Coconut Whipped Topping

Layer 3

1 (106g) package of chocolate instant pudding

¾ c plant based milk of choice

Layer 4

1 (106g) package of vanilla instant pudding

¾ c plant based milk of choice

Topping

1 ½ c So Delicious Dairy Free Cocowhip Coconut Whipped Topping

1 grated dairy-free chocolate bar of choice or chocolate chips

Instructions

  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, beat together the butter and sugar. Blend in the flour, then stir in the chopped nuts.
  3. Take your mixture and press it into a greased 9”x13” pan. Bake for 25 minutes.
  4. Then, combine the cream cheese and confectioners’ sugar. Fold in the whipped cream.
  5. Once the crust is cool, pour the cream cheese mixture over the crust and spread evenly.
  6. Combine instant chocolate pudding with plant-based milk and put in fridge to set.
  7. Combine instant vanilla pudding with plant-based milk and put in fridge to set.
  8. Add the chocolate pudding mixture over the cream cheese layer. Then, layer the vanilla pudding mixture on top of the chocolate pudding layer. Some people like to combine both pudding mixes together and then spread them over the cream cheese layer, and that is fine, too.
  9. Ice with whipped topping and sprinkle with chocolate.
  10. Chill for at least 4 hours before serving.

Bon appetite!

Cinnamon Rolls – Audrey Bergey

The weeks go by, and we are still stuck inside. A great thing to do during your free time is bake.

A personal favorite of mine are cinnamon rolls. They are a wonderous, fluffy, rolled up treat that is worth the wait. Cinnamon rolls usually take an hour to make and lots of patience.

Ingredients

Dough:

1 cup warm milk

1/3 cup warm water

1 package (2 ¼) instant yeast

3 tablespoons granulated sugar

3 ½ cups all-purpose flour

1 teaspoon fine salt

Filling:

¾ cup packed light brown sugar

3 tablespoons ground cinnamon

1/8 teaspoon fine salt

4 tablespoons unsalted butter, melted and cooled

Icing:

3 tablespoons heavy cream

1 cup powdered sugar

Make sure to preheat the oven to 350 degrees Fahrenheit. For the dough, take a bowl (if you use a stand mixer, make sure it fits) and combine all the ingredients and stir until its completely combined. If you use a mixer, use the medium setting roughly for around five minutes or until smooth. Take the dough and set it on a floured surface to rest for 10 minutes.

Moving on to the filling, take another smaller bowl and combine the brown sugar, cinnamon and salt. After the dough has rested, roll it out with a rolling pin into about 9 by 15-inch rectangle. Sprinkle your filling mixture over the dough evenly leaving about ½ inch border at the far edge.

Now, roll up the dough (keep it tight) and press the seam to seal it. Use a knife to cut off the ends and create around 12 equal pieces. Grease a pie pan (or 9 by 13-inch baking pan) and place the rolls inside. Place in the oven for about 20-25 minutes or until they are lightly brown.

Let them cool for about 5 minutes on a rack. While they cool, whisk up all the ingredients for the icing in a bowl until smooth. Drizzle all over the cinnamon rolls and serve.

Now you can enjoy this recipe at home and enjoy the taste of fresh cinnamon rolls. If you ever get lost along the way following this recipe, get on YouTube and search videos on how to make cinnamon rolls.

Moist Cake – Brooke Elward

Three easy ingredients can make your cake moist, delicious and pretty. I like to use simply syrup, homemade buttercream frosting and white chocolate drip.

I start by making my cake a few days in advance of an event. I flatten it with a cake leveler and add my simple syrup before wrapping it up in plastic wrap and storing it in the fridge. I make the buttercream one day in advance and then the chocolate dip an hour before I plan to decorate and assemble.

Below are my recipes for this three ingredient cake.

Cake: I bake cakes using any old boxed cake mix. I start by putting down one cake layer, adding more simple syrup if it is dry, add a layer of buttercream frosting and repeat for every layer. Once assembled, I add a buttercream crumb coat and chill in the fridge for two hours before the final smooth coating and white chocolate drip. I usually add fruit and a ribbon on the bottom for looks.

Buttercream frosting: Combine 1/2 cup of shortening and 1/2 cup of butter together. Add in 1 tsp of vanilla and 1 tbsp of water. Slowly incorporate 4 cups of powdered sugar until smooth.

Simply syrup: 1 cup of boiling water to 1 cup of sugar. Mix until dissolved.

White chocolate drip: Heat up 1/3 cup of heavy cream for 45 seconds in the microwave. Add in white chocolate to heated cream and mix until melted and smooth. If it is not melting or too thick, microwave in ten second intervals. If it is too runny, let it sit on the counter or in the fridge.

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