Chocolate lovers rejoice! This no-bake Chocolate Lasagna is filled with cream cheese, chocolate pudding, and chocolate chips on top of an Oreo cookie crust!
My aunt had a barbecue over the weekend and I jumped on the chance to test out this chocolate lasagna recipe. Oreos are great for no-bake recipes (see my Reese’s Peanut Butter Cup Oreo Bon Bons) and with all the flavors coming out lately, you could really switch up the direction of this no bake dessert. But, gimme all the chocolate.
If you love chocolate then this is the layered dessert for you. It’s full of creamy, dreamy flavors and textures that make your tastebuds happy. Because it’s layered into one pan, it’s the perfect take along for potlucks, parties and holidays. Since there’s no baking involved with this chocolate lasagna, you won’t have to heat up your kitchen making it perfect for warm months as well.
See the fun mini chocolate chips on top? You can even change the feeling of this no bake dream by substituting shaved chocolate for the chocolate chips. Use a vegetable peeler to shave a bar of bittersweet chocolate, creating short or long ribbons to sprinkle on top.
Why bittersweet instead of semi sweet or milk chocolate? You can certainly use whichever chocolate you prefer, but because there’s less sugar in a bittersweet bar, it simply shaves better creating prettier chocolate shavings for this chocolate lasagna. So while chocolate chips are fun for a barbecue or birthday party, you might want to try shaved chocolate for a holiday get together.
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1 package (36 cookies) Oreos
6 Tablespoons butter, melted
1 brick (8 oz) cream cheese, at room temp
1/4 cup sugar
3 1/4 cups milk, plus 2 Tablespoons, divided
1 tub (12 oz) Cool Whip, divided
2 (3.9 oz) packages instant chocolate pudding
mini chocolate chips
Use a food processor (or a zip top bag and a rolling pin) to crush the Oreos into fine crumbs.
Into a medium bowl, pour in the cookie crumbs and melted butter.
Stir until thoroughly mixed.
Pour into a 9 x 13 baking dish and use a spatula (or the bottom of a measuring cup) to evenly press the crumbs across the dish.
In the same medium bowl, add the cream cheese and beat with a hand mixer until fluffy.
Add in the 2 Tablespoons of milk and sugar and mix well.
Use a spatula to divide the Cool Whip in half and fold half into the cream cheese mixture.
Spread the cream cheese mixture over the cookie crust and pop it into the fridge to set for about 10 minutes. While it’s setting, to a large bowl,
add the pudding mixes and 3 1/4 cups milk and beat on medium until it starts to thicken.
Spread the pudding mixture over the cream cheese layer.
Put back into the fridge to set for another 10 minutes.
Once set, gently spread the remaining Cool Whip over the top and sprinkle with mini chocolate chips.
Even though it doesn’t get too cold at the Disneyland Parks in the winter, it’s cold enough that you’ll want a jacket…and some of their AMAZING Hot Chocolate from the Napa Rose Restaurant in the Grand Californian hotel.
I’m dreaming of this pricey hot chocolate while 9 months pregnant, but there’s no way I am going to Disneyland anytime soon! I decided to make some of my own from the comfort of my own kitchen. It was definitely worth the trip to the grocery store, even in my state. 😉
This creamy, dreamy hot chocolate is served at the Napa Rose restaurant in the Grand Californian Hotel. Now you can make it in your own kitchen!
1 cup 2% milk
1/2 cup heavy whipping cream
1 1/2 cups cocoa powder
1 tablespoon granulated sugar
1 tablespoon milk chocolate, grated
1 14-oz can sweetened condensed milk
1/8 teaspoon vanilla extract
whipped cream for topping
ground cinnamon for topping
In a medium sauce pan, pour milk and heavy cream.
Heat over medium-high heat (be sure to watch it carefully – you don’t want it to boil or scald!).
In a large bowl, whisk together cocoa, sugar and milk chocolate.
Slowly add this dry mixture to the milk mixture until completely combined. Reduce heat to medium.
Add in sweetened condensed milk and vanilla, and stir until completely combined.
Reduce heat to low and simmer for 5 minutes.
Remove from heat and serve in individual mugs.
Top with whipped cream, ground cinnamon, and additional chocolate shavings, if desired.
This Paleo Pumpkin Coffee Cake is the perfect fall dessert. Healthy, easy, and so delicious!
Coffee cake is one of my favorite things to make. It’s a cake that is so good it doesn’t need frosting. It’s a little fancier than bread or muffins which means it’s perfect to serve to guests or give as a gift.
This is a healthy version, made completely gluten and dairy free. It is so delicious though!! My dad was visiting last week and he isn’t paleo. He happily ate a large piece and didn’t know it was paleo until I told him- it’s that good!!
This is just like a classic coffeecake. Moist, flavorful cake, with a delicious crumb topping! Isn’t the crumb topping always the best part?? It is simple to make. The cake is mixed in one bowl, by hand, and the topping comes together in just a couple minutes.
It can be in the oven in no time. Once it’s baked and cooled, you will want to keep it in the fridge after the first day. I find paleo baked goods go bad pretty fast if left out. It is also good cold though, so no worries!
1/4 cup melted coconut oil
1/4 cup maple syrup
1/4 cup coconut sugar
1 cup canned pumpkin
1 cup almond flour
1/4 cup coconut flour
1/2 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup coconut flour
1/2 cup almond flour
2 tablespoons coconut sugar
1/2 teaspoon cinnamon
2 tablespoons maple syrup
2 tablespoons coconut oil
Preheat oven to 325° and line a 9×9 pan with parchment paper.
Make the crumb topping first: in a small bowl, combine coconut flour, almond flour, coconut sugar, cinnamon, maple syrup, and coconut oil.
Mix well- it should resemble wet sand. Set aside.
In a large bowl, combine coconut oil, maple syrup, coconut sugar, and pumpkin. Mix well.
Add in the eggs and mix until incorporated.
Add in the almond flour, coconut flour, baking soda, pumpkin spice, cinnamon, and salt.
Mix until no dry pockets remain.
Pour into prepared pan and top with crumb topping.
I grew up eating zucchini muffins for breakfast and chocolate zucchini cake for dessert. So moist and delicious, plus you can’t even tell that they are full of zucchini! Of course we don’t eat gluten anymore, so I decided to come up with my own gluten free chocolate zucchini muffins! A recipe that marries the breakfast muffins with the chocolate cake dessert. Oh yeah, they are tasty. Even better when you top them with some homemade whipped cream.
1/2 cup organic coconut oil
1/2 cup chocolate chips — I use this kind because they are gluten, soy and dairy free
2 tablespoons organic, fair trade cocoa powder
1/2 cup coconut sugar — where to find
1 cup gluten free flour — where to find
1/2 teaspoon baking soda
2 pastured eggs
1 teaspoon vanilla
1 cup organic zucchini, shredded with the liquid squeezed out
Optional: sometimes I like to give my chocolate treats a mocha flavor. When I do this, I just add one packet of my favorite coffee to the mix. This stuff is a super healthy mushroom coffee, so it makes the chocolate treat a healthy mocha treat!
Preheat oven to 350°F
In a small saucepan, melt the chocolate chips and coconut oil
You can find complete recipes of this Gluten Free Chocolate Zucchini Muffins in realfoodrn.com
I don’t know if you noticed, but I love recipes that use only a few ingredients. These Blueberry Bliss Bars are just that. All you need is 4 simple ingredients to make these blueberry bliss bars! This no bake recipe is perfect for summer. I know I don’t want to spend time in my kitchen with the oven on. It’s hot down here in Dallas!
These blueberry bliss bars are vegan, gluten free and paleo. This was my first time using creamed coconut and I have to say that it was pretty much exactly like coconut butter. The only difference I noticed, was that creamed coconut seemed to soften faster out of the fridge. Another great thing you could do with these no bake bars is drizzle a little of my 3 ingredient chocolate over the top. Yum! If you do that, then you will need to keep the bars in the freezer.
2 cups creamed coconut (you can probably also use coconut butter)
2 cups fresh blueberries (frozen, thawed might work too)
1/4 cup maple syrup
2 tsp ground vanilla beans
Combine all ingredients in a food processor until the mixture is smooth.
Line an 8×8 pan with parchment paper, leaving enough room for some paper to stick out the sides.
Dump the mixture into the pan and spread it out evenly. The mixture is very thick and you may need to wet a spatula to help spread it evenly.
Once the mixture is in the pan. Gently press down using the extra sides of parchment paper.
A traditional French-style lemon tart with creamy, dreamy lemony filling.
My favorite lemon tart tastes just like a classic ‘tarte au citron’ from Paris. It has shallow sides, a crumbly, sweet, cookie-like crust, and classic lemon curd filling with just enough butter to make it creamy and not too sour. Since the filling is quite rich, the lemon layer isn’t very thick.
This tart requires 2 steps:
Make the tart crust. In this post, you’ll find not just the recipe, but also tips for making a perfect crust. You’ll need to prepare the dough, then fully bake the crust before filling it with the lemon mixture. If you’re using a store-bough tart shell, you’ll only need to make the lemon curd.
Make lemon curd for the filling. This post includes many tips on how it’s done, so be sure you read it. Once the lemon curd is ready, fill your crust with it and chill.
1 fully baked tart crust
For the lemon curd:
2 large eggs, plus 2 egg yolks (or 3 whole eggs)
¾ cup (150 g/5.3 oz) granulated sugar
1 tablespoon lemon zest
½ cup (120 ml) freshly squeezed lemon juice (2-3 lemons for both zest and juice)
2 tablespoons heavy cream, optional
½ cup (1 stick/115 g) unsalted butter, cut into small pieces
To make the lemon curd: In a medium heatproof bowl, place eggs, sugar, lemon zest, lemon juice, and heavy cream and whisk to combine. Place the bowl over a saucepan of simmering water (bain-marie). Cook on moderate heat, whisking constantly, until mixture becomes thick (mine was ready in 10 minutes, but it can take up to 20). If you have a thermometer, it should register 170F/75C; otherwise, it should coat the back of a wooden spoon and leave a clear pass if you run your finger through it. The curd will thicken more once cooled.
Remove from heat and immediately strain mixture through a sieve. Add butter, a few cubes at a time, and whisk until completely melted and incorporated, and mixture is smooth. Take your time with it—the whisking makes for an airy and light texture. Allow to cool to room temperature before filling the tart.
As a food blogger, I don’t repeat recipes very often. I’ve made these Chocolate Mousse Brownies twice in the last month. Once for my family and once for a crowd of hungry teenagers. They were a big hit with both groups, and for good reason. They are amazing!
The dense, chewy brownies and the light, fluffy chocolate mousse are both fantastic on their own, but together they equal decadent brownie perfection.
And believe it or not, they are really easy to make. The biggest challenge is not eating all the mousse before you put it on the brownies! This is one of those recipes that will wow your friends and family and make them think you spent hours in the kitchen.
If I want to lighten things up a bit (is that even possible?) I omit the chocolate drizzle and top them with fresh raspberries and a dollop of whipped cream. If you’re looking for an easy but elegant dessert for a special occasion–or just because–these are the brownie for you!
For the brownies:
3/4 cup flour
1/2 cup cocoa
1/2 teaspoon salt
3/4 cup butter
1 1/2 cups sugar
1 teaspoon vanilla
For the mousse:
3/4 cups miniature marshmallows
4 ounces chopped semi-sweet chocolate
1/4 cup milk
1 cup heavy whipping cream
Additional chocolate for garnish (optional)
Preheat oven to 350 degrees. Grease a 9-inch square baking pan.
In a large bowl, combine flour, cocoa, and salt. Melt butter in a large saucepan and remove from heat. Stir in sugar and vanilla. Quickly whisk in eggs, one at a time.
Add butter mixture to flour mixture and stir until well blended. Spread brownie batter into prepared pan and bake for 25-30 minutes. Cool completely.
Strawberry Cheesecake Salad – or what I like to call a “potluck salad.” Rich and creamy cheesecake filling is folded into your favorite berries to create the most amazing fruit salad ever!
With the weather warming up, everyone has Spring on their minds!
Foggy nights give way to sunny days, the air tinged with crispness. People smile more. Neighbor noise more bearable, even our “Zombie” neighbor. Strangers are a little less mean (except when parking spaces are involved). The first of the spring things are popping up at markets: rosy rhubarb and strawberries, asparagus , spring onions, and pale green garlic. And what better way to celebrate the glorious sunny weather than to savour the earlier-than-expected arrival of this year’s first crop of delicious strawberries.
Yup, It’s Strawberry Time Again !!!!! The much awaited spring gardening delicacy has finally arrived.
OK, let’s get back to the today recipe. Can I suggest you yet another delicious way to welcome spring and eat Your favorite Berry, or what I like to call a “potluck salad.”
You know, the kind of fruit salad that’s loaded with whipped cream, pudding and marshmallows – salad you’ll want for a dessert.
Easy to make Strawberry Cheesecake Salad and definately easy to go makes the most perfect salad for any potluck or family gathering. Which is good, because it tends to get a bit runny when it sits overnight, so you don’t want any leftovers. Just be sure not to add the fruit and marshmallows until just before serving!
1 box (3.4 oz.) cheesecake or white chocolate pudding mix
12 oz whipped topping
3 (6 oz) containers strawberry yogurt
1 lb fresh strawberries, sliced
3 bananas, sliced (add just before serving or they brown)
3 cups miniature marshmallows (optional)
Place the whipped topping, pudding mix and yogurt into a large bowl. Whisk together. Cover and refrigerate until just before serving (at least an hour).
When you are ready to serve, slice the strawberries and bananas.
You can find complete recipes of this Strawberry Cheesecake Salad in cakescottage.com
Today is a great day. It’s Chocolate Peanut Butter Day!
So what exactly does that mean? Well, it means you are about to be blown away by chocolate and peanut butter recipes (never a bad thing). I’ve joined forces with 31 fellow bloggers to showcase these tasty ingredients all on the same day. My girls Carla from Chocolate Moosey and Miriam from Overtime Cook are orchestrating the whole event, and we want you to join in on social media using #chocPBday, grab more delicious recipe on the Chocolate PB Pinterest board, and best of all… enter to win 1 of 3 prize packs from OXO, King Arthur Flour, and Peanut Butter & Co. in the giveaway below (find it below the recipe)!
But first… Chocolate Peanut Butter Earthquake Cake.
Here’s the deal with this cake – it ain’t purtty.
It’s meant to look like a peanut butter earthquake has come in and wreaked havoc on an innocent chocolate cake. All the while, tasting super rich, moist and delicious.
I found it tasted best when it was served warm, a-la-mode style.
The cake is actually super easy to make, and a riff on the classic earthquake cake.
1 box Chocolate Fudge cake mix, plus ingredients needed to prepare (eggs, oil, water)
1/2 cup butter
8 oz cream cheese, softened
1/2 cup creamy peanut butter
1/2 tsp vanilla extract
3 1/2 to 4 cups powdered sugar
1/2 cup chocolate chips
1 cup miniature chocolate peanut butter cups, halved
Preheat oven to 350 degrees F.
Prepare chocolate cake mix according to package instructions and pour into a lightly greased 9×13 cake pan, DO NOT BAKE – set aside.
Melt butter on stove top until bubbly. Pour into mixing bowl and beat the butter and cream cheese until smooth. Add the peanut butter and vanilla extract, beat till smooth. Add one cup of powdered sugar at a time to bowl, and beat until fully incorporated and mixture becomes light and fluffy.
You can find complete recipes of this CHOCOLATE PEANUT BUTTER EARTHQUAKE CAKE in iwashyoudry.com