As the BBC’s Great British Bake Off makes a welcome return to our screens, here at Mollie & Fred we have already got the baking bug!
Everyone loves desserts, it makes a summer BBQ complete and also gives the kids something to look forward to after they’ve eaten all their greens, but it can always be a hassle to bake whilst the sun is shining. Here at Mollie & Fred we have a massive sweet tooth so we have decided to put together three simple recipes for you and your kids to enjoy over the summer break. Simple, fuss free and best of all, NO BAKING REQUIRED!
- Peanut Butter Pie
Who doesn’t love peanut butter? And who doesn’t love pie? This is one of those desserts that you make when you’re in a huge hurry, but don’t want to skimp on flavour. It takes just 5 minutes to prepare and is so rich in flavour it is sure to satisfy even the biggest peanut butter and desert lover.
– 1 chocolate graham cracker or cookie pie crust (this can be homemade or store-bought)
– 8 oz. cream cheese such as light Philadelphia
– 1 c. peanut butter
– 1/2 c. granulated sugar
– 1 tsp. pure vanilla extract
– 8 oz. frozen whipped topping, thawed whipped cream, chocolate syrup, and grated chocolate.
With an electric mixer, beat the cream cheese and sugar until they’re smooth. Then blend in the peanut butter and vanilla. Fold in whipped topping. Once all smooth, spoon mixture into your prepared pie crust. Refrigerate it all for at least 4 hours and then garnish with whipped cream and chocolate syrup, with a sprinkling of grated chocolate! Delicious!!
- Rocky Road Slice
Rocky Road is a firm favourite within the sweet tooth world, and kids absolutely love them too. This no hassle rocky road recipe is the perfect desert to serve at a summer BBQ. They’ll go down a treat!
– 2 tablespoons boiling water
– 1 teaspoon powdered gelatine
– 250g packet marshmallows
– 1 tablespoon milk
– 2 x 180g blocks milk chocolate, chopped
– 40g butter, chopped
– 200g packet dry-roasted almonds
– 1/2 cup shredded coconut
– 100g packet red glace cherries, halved
For the chocolate base;
– 250g plain chocolate biscuits, halved
– 125g butter, melted
Grease a 4.5cm-deep, 20cm (base) square cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.
Place plain chocolate biscuits into a food processor and mix until mixture resembles fine crumbs, add butter. Process until combined. Press the mixture over base of prepared pan. Cover and refrigerate for 30 minutes.
Meanwhile, place boiling water in a heatproof jug. Sprinkle over gelatine. Using a fork, stir to dissolve. Set aside. Place marshmallows and milk in a saucepan over medium heat. Cook, stirring, until marshmallows have melted and mixture combined. Transfer to an electric mixer. Gradually beat gelatine mixture into marshmallow mixture.
Working quickly, spread mixture over prepared base. Cover. Refrigerate for 30 minutes or until marshmallow has set.
Place chocolate and butter in a large microwave-safe bowl and microwave on medium heat for 1/2 minutes, stirring every 30 seconds, or until smooth. Add almonds, coconut and cherries. Mix them all to combine. Then spoon over the marshmallow, pressing with the back of spoon to level. Refrigerate for 1 hour or until set and cut into squares & serve!!
- Chocolate Dipped Strawberries
Fruit is a summer time must, especially juicy and sweet strawberries. So the logical thing to do of course is to cover them in rich chocolate! They are so easy to whip up, it makes the perfect last minute desert option.
– 11.5 ounces milk chocolate buttons
– 4 tablespoons vegetable oil
– 1 package fresh strawberries
– 11.5 ounces white chocolate buttons
– 2 tablespoons vegetable oil
– Aluminium Foil
– Baking Sheet
Firstly, wash and dry your strawberries making sure they’re all clean and glowing. Add your whole bag of milk chocolate buttons and 4 tbl. spoons of oil into a saucepan over a low heat. Whisk the chocolate and oil together constantly until its completely melted.
Hold each strawberry by its leaves and dip them into the melted chocolate and place the dipped strawberry on an aluminium foil covered tray. Place the tray in the fridge for 30 minutes until the chocolate has set.
Melt the white chocolate buttons just as you did with the milk chocolate ones, but only use half the amount of buttons and half the amount of oil as you wont need as much white chocolate as milk.
Use a spoon to drizzle white chocolate on top of each strawberry. It will look like a disaster but that’s the best part! Place baking sheet bake in the fridge until ready to eat.
Here at Mollie & Fred we have some cute summer baking accessories which will help you along with your desert making! Check them out!
- 3 Tier Vintage China Cake Stand – £34.99
- The Bright Side Lovely Cakey Sugary Snow Shaker – £6.99
- Set of 60 I love London Cake Cases – £1.49