With the flurry of activity during the holidays, it’s easy to get swept up in the insanity of it all but I always insist on making homemade gifts for all my friends and family.  This may sound bonkers but I’ve realized the only way to maintain a semblance of sanity here is to keep it simple, {especially if you’re building several gift baskets like I am.}  These homemade peanut butter cups are heaven sent as they only ask for 2 ingredients and couldn’t be simpler to whip up on the fly.  More 10 minute, 2 ingredient recipes are what the holidays need.

When’s the last time you read the package of your store bought  “Reeses peanut butter cups?”  Even some of the “natural” brands have ingredients like soy lechitin {more on that here}.  Making chocolate peanut butter cups at home ensures that what you end up with is just quality chocolate and peanut butter, as it should be.  Why should enjoying a treat be a guessing game?  What’s more is when did enjoying a simple treat of chocolate and peanut butter get complicated?  These little nuggets are just pure, unadulterated chocolate and peanut butter.  You know, that oh so familiar perfect match made in heaven.  This recipe is just a matter of melting and pouring.  Easy, right?  With all the time you’ll be saving, you could of course get really fancy.  You could make a thicker ganache in substitution for straight up chocolate for a velvetier mouth feel and make the tops sparkle with finishing salts or add in a small hit of espresso to enhance the chocolate flavor and really, anything else you feel like doing.  Orange liquor anyone?  With less foreign food stuffs, you have the freedom to allow the star ingredients to really shine like they’re suppose to.  These are homemade chocolate peanut butter cups like they were always meant to be.  Merry Christmas!

5.0 from 7 reviews

Homemade Reeses Peanut Butter Cups

 

Prep time

10 mins

Total time

10 mins

 

Author: The Squishy Monster

Serves: 1 Dozen Minis

Ingredients

• 1 c semi sweet chocolate
• ½ c peanut butter
• Optional: finishing salt and instant espresso

Instructions

1. In a heat safe bowl, slowly melt the chocolate in the microwave in 20-30 second bursts, stirring in between. Heat until almost all the chocolate chips have melted but allow residual heat the melt the rest.
2. In another heat safe bowl, gently heat the peanut butter for 10-15 seconds, just until its loosened up a bit so it pours easier.
3. Layer the chocolate and peanut butter in a lined cupcake tin. Only pour the first bottom layer of chocolate and second peanut butter layer.
4. Rap the tin on a flat surface to dislodge air bubbles and smooth out the surface.
5. Pop the entire tin in the freezer to set for about 15 minutes.
6. Smooth on the top layer of chocolate and repeat.
7. Enjoy at room temperature.

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Love,

Your Squishy Monster ^.~

I love pumpkin pie but faced with the prospect of baking several pies in a few weeks on top of Thanksgiving supper, I figured I’d whip up a no-bake version for myself when the craving was fierce but the effort must be kept to a minimum. Cue this layered custardy treat that involves no baking at all.  It features a creamy spiced pumpkin filling with homemade whipped cream, and a crunchy cookie bottom–there’s even a fluffy whipped cream cheese layer involved. Happy baking!

{Homemade pumpkin spice}

5.0 from 2 reviews

No-Bake Pumpkin Pie

 

Prep time

15 mins

Total time

15 mins

 

Author: The Squishy Monster

Serves: 2 Servings

Ingredients

Pumpkin Filling

• 1 c pumpkin puree {not filling}
• ¼ c brown sugar
• 1 ts pumpkin spice
• 1 tb cold heavy cream
• Pinch of fine salt

Whipped Cream Cheese

• 4 oz room temperature cream cheese
• ½ c sifted powdered sugar
• 2 tb cold heavy cream
• 1 ts pure vanilla extract
• Pinch of fine salt

Whipped Cream

• ½ c cold heavy cream
• ¼c-1/2 c sifted powdered sugar
• 1 ts pure vanilla extract

Cookie Crumbs

Instructions

1. Combine all the ingredients for the filling. You can either mix it by hand or use a food processor for a smoother filling. Cover and chill until ready to use {though the longer it sits the better}
2. Combine all the ingredients for the whipped cream cheese. Again, you can mix it by hand or use a food processor.
3. Combine all the ingredients for the whipped cream, whisking by hand or using a mixer.
4. To assemble, layer cookie crumbs, pumpkin filling, whipped cream cheese, and whipped cream. Alternate as desired and top with more cookie crumbs.

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Also, don’t forget to check out my pumpkin pie cheesecake and my mini pumpkin pies next week.  I’ve got you pumpkin covered!

Love,

Your Squishy Monster

Happily enough, I get a ton of emails from very young viewers and they express how much they love my easy recipes, most of which are no-bake or only require 2-3 ingredients.  In that spirit, I’ve created super simple no-bake cookie dough truffles that are safe to eat and come together in no time.

5.0 from 7 reviews

No-Bake Cookie Dough + Truffles

 

Prep time

10 mins

Cook time

2 mins

Total time

12 mins

 

Author: The Squishy Monster

Serves: 1 Dozen

Ingredients

• ½ c unbleached flour
• ¼ ts fine salt
• ½ stick unsalted room temperature butter
• ⅓ c brown sugar
• 1 tb granulated sugar
• 1 ts pure vanilla extract
• 1 ts whole milk {optional}
• ½ c mini chocolate chips

For Truffles

• 1 c melted chocolate

Instructions

1. In a bowl, combine the flour and salt.
2. In another bowl, cream together the butter and sugars until fluffy.
3. Add the vanilla.
4. Add milk if the mixture is dry.
5. Carefully mix in the flour and salt in 2 separate additions. Don’t overwork it.
6. Fold in the chocolate chips.
7. Roll into balls.
8. If making truffles, chill the dough balls in the fridge for 30 minutes.
9. Melt the chocolate low and slow. If using the microwave, heat it in 15-20 second bursts and stir each time.
10. Dip each dough ball into the chocolate, tap off excess and set to dry on parchment/silpat/wax.

3.2.2807

Love,

Your Squishy Monster ^.~

I love caramel corn.  At a fair, at the game…on my couch.  Good, homemade caramel corn can be many things all at once.  It can be buttery, crunchy, sweet, sticky, and salty all at once.  However, I don’t enjoy having to hover over it and babysit an entire pan that would only take me minutes to joyfully toss into my mouth.  Constantly checking up on it and stirring is not my idea of a good time, especially since said caramel corn doesn’t even pay minimum wage.  Needless to say, I needed a method that would ensure the quickest route from pot to mouth and this is how my recipe for no bake caramel corn was born.

This recipe is completely no bake and utilizes air-popped popcorn without any fancy equipment and takes no more than 15 minutes from start to finish.  You can, of course pop this over the stove top but you can simply tumble some kernels into a brown paper bag {I re-use my paper bags from the market–yay for repurposing!} fold it over a few times and allow the microwave to do all the work. And since the popcorn is air popped, you can save up all that gorgeous butter for the crowning glory of ooey-gooey caramel.  That only takes a few minutes as well.  Fast, easy, and delicious.  My kind of recipe.  My no bake caramel corn multiplies easily, making it perfect to feed a crowd in a flash.  I once made enough for 50 people and not a crumb was left. I can’t tell you if it took longer for them to devour it or for me to make it.

The final result is sweet and salty with a great light, crisp texture and a soft blossoming flavor of toffee that makes it taste like gourmet salted caramel sauce that you slaved over {but I won’t spill the secret if you don’t}.

5.0 from 6 reviews

No-Bake Caramel Corn

 

Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Author: The Squishy Monster

Serves: 8-10 cups

Ingredients

• 4 tb popcorn kernels, divided
• 1 c brown sugar
• ½ c unsalted butter
• ¼ c corn syrup/lyles golden syrup
• ½ ts salt
• ½ ts baking soda

Instructions

1. In 2 brown bags, divide the kernels evenly.
2. Fold over the top 3 times and cook in the microwave for 2-3 minutes. Every microwave is different so it’s most important to listen to the POP.
3. In a heavy bottomed pot, stir the brown sugar, butter, syrup, and salt together. Heat on medium low. You can swirl the pan but never stir. When large bubbles begin to form on the surface, set the timer for exactly 5 minutes. Again, do not stir. When it’s ready, the mixture will be a deeper golden brown.
4. Take the pot off the heat and quickly stir in the baking soda and pour over the popped corn in batches. Toss to coat.
5. Allow to set for a few minutes then devour.

3.2.2807

Love,

Your Squishy Monster ^.~

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Ever have a string of weeks that whiz-whirl-dash?  It’s like no matter what pace you’re going, that to-do list just isn’t getting shorter.  On the bright side, you feel generally productive when you finally get a moment to breathe.  On an even brighter note?  My incredibly easy lemon curd pie that comes together in a flash so you don’t have to neglect dessert even on your busiest days

5.0 from 4 reviews

Lemon Curd Pie

 

Prep time

5 mins

Cook time

5 mins

Total time

10 mins

 

Author: The Squishy Monster

Ingredients

• ¾ c fresh lemon (or lime) juice + the citrus zest
• ¾ c sugar
• 3 eggs
• ½ stick unsalted butter
• Prepared pie shells
• Whipped cream

Instructions

1. Stick everything in a microwave safe bowl and heat in 30 second intervals, whisking constantly. In about 4-6 minutes, it should be nice and thick. Strain through a fine mesh sieve.
2. Pour into pie shells and refrigerate to cool/set.

3.2.1753

Love & Lemons,

Your Squishy Monster ^.~

Ever have a string of weeks that whiz-whirl-dash?  It’s like no matter what pace you’re going, that to-do list just isn’t getting shorter.  On the bright side, you feel generally productive when you finally get a moment to breathe.  On an even brighter note?  My incredibly easy lemon curd pie that comes together in a flash so you don’t have to neglect dessert even on your busiest days

https://youtu.be/gUCl2S4K1NE

5.0 from 5 reviews

Lemon Curd Pie {5 minutes/no bake}

 

Prep time

5 mins

Cook time

5 mins

Total time

10 mins

 

Author: The Squishy Monster

Serves: 4-6 Mini Pies

Ingredients

• ¾ c fresh lemon (or lime) juice + the citrus zest
• ¾ c sugar
• 3 eggs
• ½ stick unsalted butter
• Prepared pie shells
• Whipped cream

Instructions

1. Stick everything in a microwave safe bowl and heat in 30 second intervals, whisking constantly. In about 4-6 minutes, it should be nice and thick. Strain through a fine mesh sieve.
2. Pour into pie shells and refrigerate to cool/set.

3.2.2807

Love & Lemons,

Your Squishy Monster ^.~

That’s what she said…

No really, that is what my girlfriend said

As we sat enjoying our silly, frivolous 12-specification holiday lattes, we got to talking about how everything from dessert shooters to things-on-a-stick seemed to be all the rage.  Then, when I got an email asking if I could whip up a tutorial on something so easy that kids can do it, I decided that oreo mummy pops were just the thing.  “So easy, a kid can do it!”

httpv://youtu.be/Sk7BzwS8-XI

Oreo Mummy Pops

 

Prep time

25 mins

Total time

25 mins

 

Author: The Squishy Monster

Ingredients

• Oreos (I like Newman-O’s)
• Lollipop sticks
• Melted white chocolate
• Melted dark chocolate
• Sandwich bags
• Styrofoam

Instructions

1. Split each cookie and gently nudge a lollipop stick dipped in white chocolate into the centers (melt your chocolate either in a double boiler or in the microwave in 30 second waves). Press the two cookie halves together, using the melted chocolate as “glue.” Pop into the fridge to set for 20 minutes.
2. When they’re ready, bathe each pop into your white chocolate, ensure you cover the sides and tops. Stick each dipped pop onto styrofoam to set.
3. Spoon your leftover white chocolate and dark chocolate into 2 separate sandwich bags and make a tiny snip at the ends.
4. Dot a pair of eyes onto each pop and use the white chocolate bag to streak on “bandages.”
5. Allow this to set as well.

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I hear that during the entire month of October, sweets are half as bad for you–haha!

Love,

Your maybe-not-a-good-liar Squishy Monster ^.~

Oh yes, you done heard right.  Mix it all together, and what do you have?  A fat slice of chilled mascarpone cream with a cookies and cream crust, studded with lots of fat and gorgeous berries (and pssst, go crazy with the ganache drizzle)!

httpv://youtu.be/bbnnw4q7pAw

Chocolate Berry Mascarpone Tart

 

Prep time

5 hours

Total time

5 hours

 

Author: The Squishy Monster

Ingredients

• 25 crushed oreo cookies
• ½ stick melted butter
• 8 oz room temperature mascarpone cheese
• 1 ts vanilla extract
• ¼ c agave
• 8 oz heavy cream
• 3 tb powdered sugar
• 2 ts almond extract (or vanilla)
• Lemon zest
• Berries
• Optional: melted chocolate or ganache

Instructions

1. Combine your cookie crumbs with your butter and press down into your pie/tart pan.
2. Spoon your softened, room temperature cheese into a bowl and beat it with your vanilla and agave. Set aside.
3. In a separate bowl, whip up your cream, sugar, extract, and lemon until it reaches stiff peaks. Using a whisk attachment and building up your speed helps. Additionally, whipping it up when it’s cold is easier.
4. Fold in your whipped cream to your cheese mixture. Dollop this mixture into your prepared crust.
5. Dot with lots of fresh berries on top and drizzle with chocolate. Chill for at least 4-6 hours before serving.

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I envision that this might be a fabulous addition to a mid-week meal…something bright and summery to look forward to perk you right up on, let’s say, a Wednesday.  Wednesdays are funny because you’re so close to the weekend, you can almost taste it but yet, you can’t celebrate it just yet *face palm*  You quickly realize you’ve got two more freaking days left.

Make this tonight, pop it into the fridge and your belly may want to write me a thank you card tomorrow.

So, grab a glass of red and dig in, my friend!  To hell with Wednesdays!

Love,

Your weekend enthusiast friend,

The Squishy Monster

Watch this video on YouTube Embedded with WP YouTube Lyte.

I envision that this might be a fabulous addition to a mid-week meal…something bright and summery to look forward to perk you right up on, let’s say, a Wednesday.  Wednesdays are funny because you’re so close to the weekend, you can almost taste it but yet, you can’t celebrate it just yet *face palm*  You quickly realize you’ve got two more freaking days left, lol.

Make this tonight, pop it into the fridge and your belly may want to write me a thank you card tomorrow.

So, grab a glass of red and dig in, my friend!  To hell with Wednesdays!

Love,

Your weekend enthusiast friend,

The Squishy Monster

This is one I made for my baby brother’s birthday in February.

Ice Cream Cake

 

Prep time

3 hours

Total time

3 hours

 

Author: The Squishy Monster

Ingredients

• •1 tub of softened, ice cream/gelato of your choice
• •1 box of cookies
• •1½ c crushed cookies + 6 tb melted butter
• •Melted chocolate

Instructions

1. Mix your crushed cookies and melted butter and press them onto the bottom of a parchment lined baking pan
2. In a large bowl, mix together your softened ice cream and cookie crumbles (I used about 10-12 but how many you want depends on you). This is also your opportunity to add in any other extracts or flavorings you’d like.
3. Slide in half your ice cream mixture onto your prepared crust (no need to bake, the freezer will take care of it).
4. Drizzle on melted chocolate between your first and second layer of ice cream.
5. Smooth on your second/top layer of ice cream and liberally load up with any remaining cookie crumbles or chocolate.
6. Freeze for at least 3 hours and enjoy with whipped cream and sprinkles.

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Love,
Your Squishy Monster