Sheridan Student Union

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3 Ingredient Desserts

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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