We’ve all been there. Its 3 am. We need a snack. We open the fridge. Then the cupboard. Then the fridge again. Here are some simple, easy ingredient recipes you can make in no time!
Oreo Truffles.
What you’ll need:
36 Oreo cookies finely crushed
8 oz. cream cheese softened
16 oz. baking chocolate semi-sweet chocolate or white chocolate.
Instructions:
Use a food processor to crush Oreo cookies into crumbs.
Use a mixer to combine Oreo crumbs and softened cream cheese. Mix well until they are smooth.
Scoop out 1-inch balls. Place on a lined sheet pan and freeze 20 minutes.
Meanwhile, melt chocolate in the microwave in 30-second intervals, stirring in between until smooth.
Dip each ball in melted chocolate using a fork and then place them on the parchment paper.
Decorate your balls with remaining melted chocolate or Oreo crumbs if desired.
Peanut Butter Cookies.
What you’ll need:
1 cup peanut butter
1 cup white sugar
1 egg
Instructions:
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
Combine the peanut butter, white sugar and egg. Mix until smooth.
Drop spoonfuls of dough onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 10 minutes. Do not overbake!
Cinnamon Pie Crust Cookies.
What you’ll need:
1 store bought pie crust
3 tbsp granulated sugar
3 tsp ground cinnamon
Instructions:
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
On a floured surface, roll out pie crust into an approx. 12-inch x 8-inch rectangle. Sprinkle all over with sugar and cinnamon.
Roll your crust until you have a tightly rolled log.
Slice into 1-inch wide cookies. Place on prepared baking sheet.
Bake for 8-10 minutes, until pie crust is cooked but slightly underdone. Let rest on baking sheet for a few minutes, before transferring to a wire rack to cool completely.
Coffee Mousse.
What you’ll need:
1 tbsp. instant coffee or espresso
1 Can Sweetened Condensed Milk
600 ml Cream
Instructions:
In a medium-low heat, cook a tablespoon of instant coffee/espresso along with the sweet condensed milk for 4-5 minutes.
After letting it cool, refrigerate for 30 minutes.
Add cream and beat the mixture with an electric mixer for 9 minutes, on high, until soft peaks are formed.
Pineapple Sorbet.
What you’ll need:
1 can (15 oz) unsweetened pineapple chunks
1/4 cup water or unsweetened pineapple juice
1 Tbsp sugar
Instructions:
Drain 1 can (15 oz) of pineapple chunks, reserving the canned juice.
Place pineapple chunks in a zippered bag and freeze overnight or for at least 4 hours.
Place the frozen pineapple in a food processor or in a blender, add sugar and juice or water.
Blend until smooth, but not liquefied.
Tip: If you like a soft sorbet, serve immediately, but If you like a firmer sorbet, chill the pineapple mixture in the refrigerator for at least one hour. Enjoy.
Happy snacking!
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