NO Bake Treats

Kids want cookies no matter what the temps are. There's nothing like a platter of homemade treats to satisfy a young sweet toot  - although adults feel the same way too Yet it's just too ot to bake . Wat do do? Try no bake treats that are perfect snacks.

One of the easiest is the classic Rice Krispie treats.This is an easy make that requires the traditional rice cereal mixed with marshmallows butter and a drop of vanilla. There are several debates on how to create this easy treat. Some home chefs claim that mini marshmallows make the best base instead of the bigger pillowy kind (probably because they melt better.)  Te second question is whether to use butter or margarine, margarine may melt better but butter gives that rich flavor tat works well with the other ingredients.[Adds ins are a fun too. Mulicolored sprinkles make the treats more festive and are perfect for summer birthdays, Semi sweet chocolate chips take away that intense sweetness as do nuts and pretzel bits. You can also dip the squares in microwaved chocolate too for a fancy after dinner treat. Can you vary the recipe? Yes! Cinnamon lovers can use Cinnamon Toast Squares and any brand of oat hoops like  Cheerios can be used too for a different take on the treat.

Cow patty may be a gross way to describe a cookie but this chocolate delight is bot easy and tasty. This is a stove top recipe in which sugar ,butter milk and cocoa powder are whisked together as they slow boil. Once whisked, oats, peanut butter and vanilla are added in.Lay out parchment paper and then spoon the mix onto the paper.They should be slightly thick and rounded. Set for half an hour before eating.Keep in mind when cooking tat the butter and the sugar can;t be cooked too long to they will burn . Do not use crunchy peanut for this .It';ll screw up the recipe. A vanilla version can be made subbing in vanilla pudding powder for the cocoa.Ice cream cupcakes are another cool treat on a  it day. The base is crumbled Oreos but I think Nabisco's chocolate wafers. Tis is mixed with melted butter to form the base. This mixture is stamped down in cupcake papers put in muffin tins.Tbe second layer is softened ice cream. Add whatever flavor you want, and the top with a tiny spoonful of hot fudge or caramel sauce.  Top with whipped cream and sprinkles when you;re ready to serve.

You can still have tasty  homemade treats without turning on the oven. These are quick stovetop or microwave treats. The result is a cool sweet on a nit day,

A Spoonful Of Strawberry

This is strawberry season and although we can't pick them like we used to, we can still make yummy and comforting desserts with them. Add to the classic dessert spoon cake and you have a wonderful dessert.

Jerrelle Guy, creator of the blog Chocolate For Basil gave this delicious recipe in Wednesday's New York Times Food section. She takes spoon bread, a classic Southern dish and pairs it with the fruit of the moment, strawberries. The name comes from spooning it up, especially the crusty edges and the soft, squishy middle. Anyone can make it , including beginner bakers. It's a quick batter pushed into a buttered dish and then covered with muddled strawberries. You could use any fresh fruit from now, subbing in blueberries or peaches for a different spin. The liquid from the muddled fruit keeps the cake steaming as it bakes. Ms. Guy also recommends a dusting of ginger or cardamon for a warmer, spicy taste or  add ribboned basil and a drizzled balsamic vinegar. The strawberries are muddled with brown sugar for an earthy flavor, Of course it's also good with a scoop of vanilla ice cream, perfect after a dinner of barbecued chicken or steak,

Again this is an easy bake and novice bakers will appreciate that. Muddle the strawberries first. This is done either with your hands or the back of the fork. Brown sugar is stirred in for sweetening and then the mixture is set aside.It is a buttery dish with one stick melted with brown sugar , milk and salt. Flour and baking powder are whisked in  and then spread into a buttered baking dish. It doesn't matter whether it's a round or square one.Make sure the batter is  smooth and spread into the corners. The muddled strawberries and their juices are then spooned over it. Place in a preheated 350 degree F oven and bake for twenty to twenty-five minutes or  until a toothpick is inserted and comes out clean. Remove from the oven  and allow to cool for three to five minutes before spooning into bowls. Serve with vanilla ice cream but if you want to gild the lily, then freshly whipped cream. A sprinkle of more brown sugar wouldn't go amiss here. It would add some crunch.

This is strawberry season. Use them to make this delicious and comforting spoon cake. It's a perfect dessert for a summery night.

The Other Fall Bounties

Yes, it's the fall and with it comes the two most well known harvests - pumpkins and apples. Yet the season also comes with other bounties. Farms and even home gardens are now graced with squash,Brussels sprouts and a host of others. They're not only full of goodness but can be made into a variety of different recipes.

Pumpkins may be the stars of this month yet there are other squashes  who are not only pretty  to look at but delicious to eat. Butternut and acorn squashes  should also be the stars of the dinner table. Butternut squash is great blended into tasty vegan soups. One of its' finer aspects is that its' flavor marries well with others. Pair it with onion and the two play off each other , giving dishes a sweet, unami vibe. Try them as part of a pan dinner with chicken or as a vegan pan roast . Acorn squash is another supporting player that should have top billing. It can  be stuffed in a variety of different way for satisfying vegan main meals.Add grains such a quinoa and rice along with any kind of bean protein such as chickpea or kidney beans. Acorn squash can  also be good just on its' own with melted butter filling the center.  It's also the perfect side for any kind of poultry and can be a welcome change at the holiday table.

Greens also are big this season. Brussels sprouts are just coming into harvest. These can be a little labor intensive to prepare if you've bought the stalks. They do require a lot of rinsing and soaking to get rid of the sandy soil they're grown in. However the end result is a tasty one. You can boil or steam them for five to ten minutes and then drench them with a sauce of melted butter and Parmesan cheese, Piedmontese style. For a fun family treat, turn them into chips. This requires peeling them like mini cabbages, dousing them with olive oil , sea salt and pepper , and then a quick roast in the oven. An easier version is crisping them up in your air fryer for quicker results. Another versatile veggie is the cauliflower. This alabaster beauty is excellent as the basis of a creamy soup, which, again, can be made vegan by blending it with vegetable stock and almond milk.  Round out the flavor with butter and garlic. Of course , nothing beats batter dipped fried cauliflower , which can be easy cooked in an air fryer. It's good as an appetizer at tail gate parties or as a fun side. Cauliflower also makes an excellent crust for pizza too!

There are other October bounties besides pumpkins and apples. Take advantage of them and create delicious harvest recipes. You'll have a bounty of good recipes and food.

Whole Grain Pancakes Tasty And Fun

Even though it's summer , you still can make a hot breakfast.One of the most popular and easiest is a plate of pancakes. On their own or paired with bacon and eggs, they make a great start to a beach  day or a jaunt in the woods. Add . whole grains and they're even better.

Melissa Clark wrote about them  in her column, A Good Appetite, in yesterday's New York Times Food section. She reminisces when her mother made them - for them a rare occasion.The elder added cottage cheese(!) to give the pancakes a tang . The texture was airy thanks to the eggs being separated and the whites being beaten into a frothy meringue.Ms. Clark's are the opposite  - dense and buttery, hearty and rich in flavor. This comes from combining whole grains such as whole wheat flour, cornmeal and and oat. Regular white flour anchors the whole recipe. Like any other pancake recipe, add ins are welcome. Use the fruits of the season, blueberries and strawberries. Chocolate chips can also be added in.Ms Clark recommends waiting until the cakes are semi cooked before to toss in the extras, as opposed to putting them in the batter.Wait until tiny bubbles appear on the surface and then drop the fruit or chips on to cakes before flipping. They'll set without running.It also allows the home chef  to create neat smiley faces on them without any smears.

The recipe is the basic pancake one. The batter is adaptable. Home chefs can adjust the ratios of flours being used. You can also sub in rye or buckwheat flour for the whole wheat. The liquid is buttermilk or plain yogurt (Ms Clark advises against using the Greek kind). It can be made with coconut milk and oil for vegetarians and the lactose intolerant. Three large eggs give it body and fullness.They don't have to be separated. What really makes it rich is the quarter cup of melted butter.along with the tablespoon of honey (for an earthier flavor use the dark variety.Also try sage , orange blossom, or wildflower honey to infuse their flavor). Use a griddle or cast iron pan for cooking them - although a regular one will do just fine. Cook the cakes in butter, flipping them when bubbles appear on the surface and start to burst. Flip and then cook for three more minutes, util the surface is golden brown. Go old school with a stack graced by a large pat of melting and a puddle of maple syrup.

A hot breakfast is still a desirable one despite the temps. Nothing beats a stack of buttery , whole grain pancakes. They're the perfect way to start a summer's day.