- 7 weeks ago
Category
📺
TVTranscript
00:00Here's what's happening on The Ranch.
00:05I'm sharing sensational sweets with no cooking required.
00:09First, a show-stopping whiskey peach icebox pie that's perfect for parties.
00:14Then, a shortcut lemon pudding bowl that's elegant and easy.
00:19There are incredible iced coffee popsicles for an anytime snack.
00:23And bite-sized chocolate peanut butter dates, doing double duty as an app or a sweet and salty treat.
00:31It's all about no-cooked sweets, four ways.
00:35Raise your hand if you love dessert.
00:38Raising? I'm going to raise both hands.
00:41Well, I love dessert, but I don't always want to turn on the oven and take the time to bake a cake or a pie.
00:48So I love the whole category of no-cooked desserts.
00:53And I thought I would share four of my current favorites.
00:57And I'm going to start with a good one.
00:59Whiskey peach icebox pie.
01:02Icebox pie is such a wonderful category of dessert.
01:06You don't have to worry about turning on the oven.
01:08You just mix everything together, assemble it, and pop it in the fridge.
01:12I love every single variation I've ever made.
01:15So I started with some chopped up peaches.
01:18And these are just frozen peaches that I allowed to thaw.
01:21And I'm going to add some brown sugar and a glug of whiskey.
01:27This is not the last time I'm going to mention whiskey in this dessert.
01:32I love whiskey mixed with peaches.
01:35It's such a wonderful combination.
01:38And then you just stir this around, and the brown sugar is going to dissolve with that whiskey.
01:44Yum, yum, and yum.
01:46So I'll let that sit and get even more miraculous.
01:50And I'm going to make the base for the icebox pie.
01:53And it's just ground-up ginger snaps.
01:56And then some melted butter.
01:59And then I've got more brown sugar.
02:01I'll add it in.
02:03And you just want to stir.
02:04And gradually you'll see that melted butter moisten all the crumbs.
02:09And you just keep stirring until they all look nice and moist.
02:13And we are there.
02:15So I will press these crumbs into this little tart pan.
02:19And this is one of those tart pans that has the bottom that comes out.
02:24And that's going to make it easy to lift the tart out later.
02:27I love these.
02:28So just dump all the crumbs into the pan.
02:33Just kind of get it in there and press it.
02:35And then once you kind of get it all covered evenly, then just kind of go around the edge.
02:42All right.
02:43And when you've got them up the sides, you really want to pack everything in just nice and firm.
02:50I'll dust off my hands.
02:51And then instead of putting this in the oven as I would normally do, I'm going to pop it in the freezer.
02:58And that's really all you have to do to get the base ready to add the filling.
03:02So I'll let that sit in there.
03:04And while it firms up, I'm going to make the cream cheese mixture, which is another component of the icebox pie.
03:12So I've got softened cream cheese.
03:15And I'm going to add some peach preserves.
03:18I love this particular peach preserve because it's got great color and little chunks of peaches in there.
03:26And what I like to call the nectar of the south.
03:30Some sweetened condensed milk.
03:33So I'm going to whip this cream cheese mixture.
03:37I'll start slow because this is kind of sticky and messy.
03:41You don't want this winding up on the ceiling.
03:43I'm going to beat this until the mixture is totally smooth and you can't see any more of the lumps of cream cheese.
03:51And then I'm going to fold in this whiskey whipped cream.
03:55Oh my gosh, that's my favorite part, I think.
03:58Let me tell you how to make it.
03:59It is super easy.
04:01The whiskey cream makes all the difference.
04:04I put two cups of heavy whipping cream in a bowl, added half a cup of powdered sugar, a tablespoon of vanilla bean paste, and whipped it with a hand mixer until stiff peaks formed.
04:16Then I poured in an ounce of whiskey and beat it until it was just incorporated.
04:23Told you it was easy.
04:24So now that this delicious cream cheese mixture is totally smooth, I'm going to fold in the whiskey whipped cream and I just kind of plop piles of it all across the surface of this cream cheese.
04:42So when you fold, you never want to stir, stir, stir because you'll break up all that light whipped cream.
04:49So you just want to give it probably five or six big kind of swirls.
04:57Oh my gosh, this is going to be so good.
04:59So I'm going to grab that crust.
05:02It's nice because it does not take very long at all to be ready.
05:06It just kind of firms it up.
05:09So here we go with this beautiful filling.
05:14Wow.
05:14And then you can just kind of swirl and make whatever design you like.
05:21But it should come up higher than the sides of the crust.
05:25So that looks perfect.
05:27And now for the peaches, which have been swimming around in this whiskey and brown sugar.
05:34Just give it one final stir to make sure they're totally coated.
05:37And then I'm going to swap a slotted spoon because I don't want to totally inundate this with the liquid.
05:46I just want to get all the flavor of the liquid without all the soupiness.
05:51And you just want to sprinkle these beautiful peaches all over.
05:54You can take your time if you want it to look a little bit more organized and well thought out.
06:01But you know how I love a rustic dessert.
06:03So all right, so now all you have to do is chill this until you're ready to serve it.
06:11And one thing I forgot to share with you is that I went ahead and made extras today.
06:19So I have one and I want to show you how to serve this.
06:23It looks beautiful and it just gets better and better in the fridge.
06:28I love that these are called icebox pies.
06:33Nobody calls fridges iceboxes anymore, but my grandma used to call her fridge an icebox.
06:39And I love vintage things.
06:42So the whole category of icebox pie is wonderful.
06:47So to serve it, it's super easy.
06:50And this is why it's nice to use these tart pans where the bottom comes out.
06:55So, okay, look at this.
06:59Oh, my gosh.
07:01It's really hard to believe that this did not involve an oven.
07:06It kind of looks like some kind of beautiful custardy French creation.
07:14I don't know.
07:15It looks like it was a lot harder than it was is what I'm trying to say.
07:19All right, well, this is the first of the no-cook sweets that I'm going to be sharing with you.
07:23It's going to be hard to top this.
07:26Anytime you are in the mood for a dessert that's super easy, give this one a try.
07:32You will not regret it.
07:35Excuse me.
07:40Oh, man.
07:42Ooh, that whiskey.
07:43That is good.
07:44I love this next no-cook sweet because it involves a childhood favorite of mine, pudding.
07:56Lemon pudding to be exact.
07:58I am going to make a lemon pudding bowl that is so delightful and refreshing.
08:04And it happens to be gorgeous, so it's really great for entertaining.
08:08The pudding bowl starts with these lemon-dipped cookies.
08:11They're kind of regular cookie on one side, and then they have this lemon coating on the
08:17underside.
08:18And I'm lining the bottom of this trifle bowl, and I'm going to make a little bit of a circle
08:27around the sides.
08:30And then that's what you're going to see on the side of this beautiful pudding bowl.
08:34This is such a cool dessert, and it uses a couple of shortcuts, which makes it even more
08:41of a favorite.
08:43All right.
08:44We'll just let that wait, and I'm going to make the filling for this pudding bowl.
08:48I'm going to start with a lemony whipped cream.
08:51I've got heavy cream in this bowl, and I'll add some powdered sugar.
08:54And my favorite form of vanilla, vanilla bean paste.
08:59I just love the little flecks of caviar that you get.
09:03It's so delicious.
09:04I've been using it all the time instead of vanilla extract.
09:07I've got some lemon zest, and I want to get all that in there.
09:12And I'm going to use jarred lemon curd just for a little extra pop of lemon.
09:18It is such a great shortcut, and it just kind of makes the texture of this lemony whipped
09:23cream so nice.
09:26A couple of spoonfuls of that, and then lemon juice.
09:30And I just want to add about two tablespoons.
09:34One, two.
09:36If you add too much, the whipped cream won't whip as well.
09:41All right.
09:42So now I'm going to grab the mixer.
09:44Okay.
09:45I'm just going to whip this together, and then I'll make the pudding mix.
09:48It doesn't take too long to whip the lemon cream.
09:51And when it's light and holding its shape, it's done.
09:55Then for the pudding mix, I'll pour two cups of whole milk into a second bowl.
10:00Add a three and a half ounce pouch of cheesecake instant pudding mix, the zest, and the juice
10:07of a lemon, and whisk it until it's thick.
10:10All right.
10:11This pudding is almost done.
10:13And then I just need to fold in some lemon curd.
10:17So there's lemon curd in the whipped cream and also in the pudding.
10:22I'm going to be a little more generous with the pudding.
10:26Lemon curd always makes my mouth water when I see a jar of it.
10:29It is so tart.
10:31So just fold this together.
10:35I usually make pudding on the stovetop, and it takes a little bit of time.
10:39It's still really easy.
10:41But this is such a great way to get pudding super fast.
10:45You just have to stir it with milk, and you don't even have to turn on the stove.
10:50So it's perfect for no-cooked sweets.
10:53Okay.
10:53Now that the lemon curd is mixed in with the pudding, I'm going to assemble this pudding
10:59bowl.
10:59I'm going to basically pour this lemon mixture into the bottom of this trifle bowl.
11:06I don't want to get on the other side of those upright cookies, so it takes a little bit of
11:12a steady hand.
11:13Oh my gosh, how pretty.
11:14And then comes the lemony whipped cream.
11:19I'll use the same spoon because it's basically all lemony.
11:23And I'm going to carefully pile this on right on top.
11:31Okay, and you'll wind up with a beautiful mound of the lemony whipped cream.
11:36And I like to decorate the top of this.
11:39I took one of those lemon cookies and crushed it.
11:42And I'll just sprinkle crumbs all over.
11:46I don't want to totally cover the whipped cream, so I'll go kind of light.
11:51And some blueberries, which is always a nice thing to add to anything lemony.
11:58And then two or three lemon wedges.
12:02And what a gorgeous, gorgeous dessert.
12:07So as was the case with the icebox pie, this needs to go into the fridge for about
12:12four hours.
12:14And as I mentioned, have a swap.
12:19Oh, isn't that gorgeous?
12:21Now this is one of those desserts that's almost too pretty to spoon into, but almost is the
12:28operative word.
12:29I'm just going to go in, you guys.
12:32I want to show you how yummy this is.
12:34And those cookies really soften in the fridge.
12:39I kind of hate to get in there and mess everything up, but that's actually the beauty of a pudding
12:45bowl like this.
12:46Oh my gosh.
12:47Wow.
12:48Well, lemon pudding bowl, guys.
12:51Perfect for entertaining.
12:54Perfect for potlucks.
12:56Perfect for pretty much anything.
12:59I think this is a serving spoon.
13:08Feels right.
13:12I absolutely love coffee desserts.
13:17It is 100% my favorite category of sweets.
13:21Anything with a coffee flavor, I am madly in love with.
13:24So I am going to show you how to make the creamiest, dreamiest, most coffee-forward iced coffee pops.
13:33They are so great to have in the freezer.
13:35They're so refreshing and cool and just amazing if you love coffee flavor.
13:41So I'm making the mixture for the pops.
13:43I started with a tablespoon of really good instant coffee.
13:47It's really fine ground, so it'll mix in with all the other ingredients.
13:52I added heavy cream and half and half, and I'm going to add some sweetened condensed milk.
13:58Here we go.
14:00Oh my gosh.
14:02And then a little bit of vanilla bean paste, just about half a tablespoon or so.
14:08Okay.
14:10And then I'm going to use an immersion blender to mix all this together, and you're going to
14:16watch the color of this turn to just a beautiful kind of cafe au lait color.
14:20All right, here we go.
14:24Oh my gosh.
14:27Delicious.
14:29All right.
14:30It's as easy as that to mix it together.
14:34So then you need some little molds for iced pops.
14:37I love having these on hand.
14:39And then you just pour the mixture, whoop, until it's not quite to the top because you
14:45want to leave a little room for it to expand while it freezes.
14:48So while I pour the rest of this into the molds, let me show you some other no-cook coffee
14:54desserts that I've known and loved through the years.
14:58These desserts are absolute winners.
15:01First, divine dulce de leche pot de creme.
15:04They are super fancy and very easy.
15:07You add chocolate, eggs, rum, salt, and vanilla bean paste to a blender and pour in hot coffee.
15:15Just blend it together, then pour the chocolatey custard into jars over some dulce de leche.
15:21Chill them and top them with coconut whipped cream and toasted coconut flakes.
15:26And there you have it.
15:28Incredible, elegant, sinful, and delicious desserts.
15:32Then I have to tell you about shortcut frozen tiramisu cake.
15:36It's got layers of sliced pound cake, coffee liqueur, coffee ice cream, which I adore, and
15:42grated bittersweet chocolate mixed with ground espresso beans.
15:46Then there are more layers of cake, liqueur, chocolate, coffee, and vanilla ice cream, and
15:53the chocolate coffee bean sprinkle.
15:55Finally, you just freeze it, serve it, and wait for gasps of admiration.
16:01Yeah, coffee desserts and I, we go way back.
16:05Okay.
16:06And then I'll just put these little lids on.
16:09They have the stick and the handle all together.
16:12All right, so these go into the freezer, of course, because they're freezer pops, and it'll
16:20probably take four to six hours for them to really set.
16:25So these are ready.
16:27I just love this.
16:29It's nice to have two sets of everything.
16:32All right, these should be perfect and ready.
16:35Then you just take off the cover.
16:37Ooh.
16:38Honestly, I love making these at the beginning of the week, and they make such a perfect little
16:44afternoon snack throughout the week.
16:46All right.
16:47In terms of coffee treats, especially no-cooked coffee treats, this has got to be top three
16:54for me.
16:57Hmm.
16:58Oh.
17:00Definitely top two.
17:03This may be the top.
17:04I can't believe I'm on my final no-cooked sweet to share with you.
17:12It involves these dates, and trust me, you're going to want to make these.
17:17You will never look at dates the same way again.
17:19So while I get the dates ready, let me tell you about some other no-cooked sweet tiny bites
17:25that I've made through the years.
17:27I love every single one of them.
17:29These are delicious little gems.
17:31First, easy and elegant chocolate-dipped strawberries.
17:35You just dip them in melted semi-sweet chocolate, let them set, then drizzle over melted white
17:41chocolate to make them extra fancy.
17:44Then, sticking with fruit, I am in love with Prosecco grapes.
17:48You just soak grapes in sparkling Prosecco for 24 hours, then drain them, pour over sugar
17:54mixed with lime zest, shake them to make sure they're completely coated, and freeze them.
18:00They're great to have after dinner when you're entertaining or just for an anytime treat.
18:05The final suggestion is shortcut caramel nut truffles.
18:10Just pour chopped, salted, roasted nuts into a bowl with sugar, lemon zest, and cayenne,
18:16then mix everything together.
18:18Then roll soft caramels in your hands and toss them in the nuts to coat them.
18:23Totally easy and totally divine.
18:25Oh my gosh, such sweet memories.
18:29I love every single one of those little bites.
18:32Okay, back to the dates.
18:34You are definitely going to want to make these.
18:36I'm making chocolate peanut butter dates.
18:39When it's all said and done, one of these little bites is going to taste like a candy bar.
18:45They are incredible and so easy to make.
18:47If you don't make a lot of things with dates, this is going to be the gateway into that.
18:52All right, I have pitted dates and I just kind of made a slit and opened them up.
18:58I have some crunchy peanut butter and I'll just show you how to make one of these real quick.
19:04Smear the peanut butter into the date.
19:07Just kind of get as much in there as you can.
19:11All right, and this is just the first stage of building the dates.
19:15So I've got one done and I'm going to do the same thing to the rest.
19:22Okay, I got all the dates filled with the crunchy peanut butter.
19:26And now I am going to drizzle some dark chocolate over each one.
19:33And if you wanted to, you could always dunk these individually to totally coat them.
19:38But it's just as easy to kind of spoon the chocolate over.
19:43If it doesn't fully cover the date, that's fine.
19:46All right.
19:48I think they are sufficiently coated in chocolate.
19:52And you can leave them as they are and let them set.
19:56Or I like to sprinkle on some finely chopped peanuts just all over the top.
20:02And then after the peanuts are on there, just get a little sea salt and you get that kind of salty, sweet vibe.
20:11I love the salt on these.
20:13So nice.
20:14And the peanut butter is salty.
20:17I cannot think of one thing about these little bites that I don't absolutely adore.
20:23Okay, now you just have to have a little patience because before you get to eat these,
20:27you need to pop them into the freezer just to flash freeze them for about 15 minutes.
20:33And that will allow the chocolate to harden.
20:36After they flash freeze, you can transfer them to the fridge.
20:40And they can sit there until you're ready to serve them or eat them.
20:45Well, that's the last of my no-cook sweet treats.
20:49I hope you make them soon.
20:50I hope you enjoy them.
20:52And I'm going to let you in on a little secret.
20:54I just decided I may never cook again.
20:59Bye, friends.
Be the first to comment