I’ve never been much of a baker. You typically need a chemical reaction with heat to make something fabulous. To make that reaction, many ingredients need to be exact.  Often, that’s why to confining. (I hate measuring.)

I often rely on others’ kindness to bake me some goodies. Or a trip to the farmer’s market or a bakery. There’s more instant gratification that way too!

But with 2020 and another official lockdown in California, I’m stuck without sweet treats for the holidays. And I want the girls, who really aren’t ready for practical oven use, to join in.

Luckily, there is an easy solution: no-bake recipes with all the sweetness and none of the preheating the oven b.s.

I’m sharing a few of our favorites that are simple to make, but pack a nice wow factor.

Semifreddo

You can’t go wrong with this chilled Italian dessert.  I like using raspberries and pistachios for a holiday look, but feel free to substitute.

Here’s what you will need:

• 1/4 c. cold sour cream
• 1/2 c. confectioners’ sugar
• 1 c. cold heavy cream
• 1/4 c. pistachios, chopped, plus some extra for topping
• 2 pt. raspberries, divided
• 1 tbsp. fresh lemon juice
• 1 tbsp. honey
• 2 tbsp. fresh mint leaves

Here’s what you need to do with it:

1. Line an 8-by-4-inch loaf pan with plastic wrap, leaving an overhang on all four sides.
2. Beat sour cream with an electric mixer on medium speed until smooth, 1 minute. Add sugar and beat to combine.
3. Reduce mixer speed to low and gradually beat in heavy cream. Increase speed to medium and beat until stiff peaks form, 2 to 3 minutes.
4. Fold in pistachios and 1-pint raspberries; transfer to prepared pan. Freeze until set, at least 4 hours or up to 1 week.
5. Whisk together lemon juice and honey in a bowl until dissolved. Add remaining raspberries and toss to combine. Let sit, tossing occasionally, 18 to 20 minutes. Invert semifreddo onto a platter; discard plastic. Top with raspberries, pistachios, and mint leaves.

Buckeyes

My best friend’s mom made these every holiday season (along with trays and trays of baklava).  My girls LOVE them. I’ve had these without the rice Krispies cereal and it’s just not the same.

Here’s what you need:

• 1 c. (2 sticks) butter, melted
• 2 c. smooth peanut butter
• 5 c. confectioners’ sugar
• 2 1/2 c. Rice Krispies cereal
• 1 tsp. vanilla extract
• 12 oz. ( 2 c.) semi-sweet chocolate chips
• 2 tsp. shortening (such as Crisco)

Here’s what you need to do with it:

1. In a large mixing bowl, mix together melted butter, peanut butter, confectioners’ sugar, and vanilla until well combined. Stir in Rice Krispies (by hand).
2. Line a cookie sheet or jelly roll pan with wax paper. Roll the peanut butter dough into 1-inch balls and place the balls on the lined pan.
3. Place pan in the freezer and chill the peanut butter balls until firm, about 30 minutes.
4. After the 30, minutes, combine chocolate chips and shortening in the top of a double boiler or small shallow mixing bowl set over simmering water.
5. Stir frequently until chocolate chips are melted and smooth.
6. Remove melted chocolate from the pot of simmering water. Remove peanut butter balls from the freezer.
7. Working with one peanut butter ball at a time, stick a wooden pick into the ball – inserting it about 3/4 of the way in & making sure to not poke through the bottom of the ball.
8. Hold onto the wooden pick as a “handle;” dip the bottom portion of the peanut butter ball into the melted chocolate, leaving some of the peanut butter exposed at the top. Let any excess chocolate drip off back into the melted chocolate.
9. Place on the wax paper-lined pan and gently remove the wooden pick.
10. Repeat until all peanut butter balls have been dipped in chocolate.
11. Chill the dipped crunchy buckeyes until the chocolate is set, about 15 minutes. Then use your finger to gently smooth over and fix the hole in each from the wooden pick.
12. Store in a sealed container in the refrigerator (or freezer) until serving.

Chocolate Cinnamon Bites

These are made quickly (sort of like a crisped rice treat) and disappear just as fast.

Here’s what you need:

• 4 cups cinnamon toast cereal
• 3 Tablespoons butter
• 4 cups of mini marshmallows
• 1 cup of mini semi-sweet chocolate chips

Here’s what you need to do:

1. Place butter & marshmallows in an oversized microwave-safe bowl
2. Microwave in 30-second increments until marshmallows are soft & you can mix together the butter and marshmallows together
3.  Mix cereal into marshmallow mixture
4. Add in your chocolate chips
5. Shape into evenly sized balls & place onto wax paper (Try using an ice cream scoop for easy sizing!)