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No Bake Peanut Delight

No Bake Peanut Delight Bars


A kilo of fresh peanuts with shells

A cup of sugar

A cup of water



Boil the peanuts for at least 30 minutes or until cooked

Let cool then remove the shell

Puree or blend the peanuts into a fine paste, set aside

Prepare the syrup 

  • A cup of water and a cup of sugar boil until it is caramelized and before it finally thickens, stir in the peanut paste

Continue to cook, stir until the mixtures thicken

Scoop peanut mixtures into a baking sheet, flatten its surface and cut into desired sizes of your choice

Wrap peanut slices individually (optional), serve or

Chill, Refrigerate and serve


Note:Enjoy and eat with moderation ūüôā


Cheers to happiness and wellness!





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No Bake Oreo-Macadamia square bars

No Bake Oreo-Macadamia Square Bars

The Ingredients

Base/ crust
  • 24 Oreo biscuits
  • 4 /6 tbsp coconut oil (extra Virgin)
The Filling
  • 200 g ¬†Cream cheese, at room temperature
  • 2 tbsp of organic apple cider vinegar (Braggs)
  • 8 Oreo biscuits, chopped
  • 6 Macadamia nuts, chopped
  • 120 g (roughly 4 oz) Dark chocolate, melted
The Preparations
Making the crust: Combine all the ingredients, place the in a zip lock plastic bag and smash with a rolling pin.
Press onto the bottom of a dish or pan lined with parchment paper, refrigerate to harden.
For the filling:
  1. Beat the cream cheese and apple cider vinegar
  2. Fold in the chopped Oreo biscuits.
  3. Evenly, spread the mixture over the Oreo base.
  4. Drizzle the bars with the melted bittersweet chocolate.
  5. Top with chopped macadamia nuts
  6. Chill overnight
  7. Serve with a glass of wine / green tea / oregano tea


To happiness and wellness,




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No Bake Coconut Power Bar

No Bake Coconut Power Bar



1 kilo freshly grated fresh coconut white meat

2 cups organic brown sugar

2 tbsp of condensed milk

1 cup crushed mixed nuts (Brazilian and pine nuts, lightly toasted)

A tsp of salt

4 blocks of chocolate bars for topping  (75 /85%)

2 cups chocolate powder for dusting (good quality)



Lightly roast nuts and crush to smaller bits, set aside.

In a big deep-based cooking pan¬†, mix together coconut, condensed milk and sugar, (stirring occasionally) cook over medium fire until the coconut’s original color changes into just a bit darker and sugar gets sticky or caramelized.
Stir in salt and crushed nuts. Mix to blend well.
Dish out into a container. Let cool.
Melt the chocolate bars and spread evenly on top. Using a sieve, dust over with powdered cocoa powder. (use good quality)
Chill for awhile to make it firm
Cut into desired bars or bite size
Serve a piece to compliment a lovely meal.
Note: Best serve with a cup of coffee in the morning!

Life span: One month (Pack individual produce and store in the fridge or freeze with air tight container)


To happiness and wellness everyone!





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No Bake Peanut Butter Banana Cream Pie

Peanut Butter Banana Cream Pie 



A.  Crust
26 Nutter Butter cookies
4 tbsp. butter, melted

B.  Filling
2 bananas, sliced about ¬ľ‚ÄĚ thick
1 oz box vanilla pudding (prepared according to instructions on box‚ÄĒyou will need 2 cups milk)
2 cups heavy cream
2 tbsp. sugar

1 tsp lemon juice (optional)
¬Ĺ tsp. vanilla
¬ľ cup + 2 tbsp. peanut butter
2 tbsp. mascarpone or cream cheese
chocolate syrup for drizzling (optional)


Enclose cookies in a zip lock bag and smash lightly into crumbs.

Pour the crumbs into a  bowl and mix the  melted butter until fully coated, your crust is done.

Spread the crust firmly at the bottom of the pan and pop the crust in the freezer to chill until you are ready for the pie filling.

Make your vanilla pudding, according to the instructions on the box. plus whisk together 2 cups of cold milk. It thickens within five minutes.

In a large bowl, add the heavy cream, sugar and vanilla. Begin beating the mixture, either by hand or using an electric mixer.

Once it begins to thicken, but isn’t completely whipped cream yet, add the peanut butter and mascarpone.

Continue beating the whipped cream until stiff peaks form.

Take out crust from the freezer and place the banana slices in an even layer covering the entire crust.

Add the vanilla pudding spreading evenly over.

Top with the peanut-butter whipped cream,  push the cream around the edges of the pie with a rubber spatula.

Drizzle with chocolate syrup, crush another two Nutter Butters on top.

Refrigerate over night or at least 2 hours.

Slice the cake and serve with  green tea (sugarless)


Thank you source …¬†Joanna Goddard / Alania Pouliot




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No Bake Best French Silk Pie


This is great!!! I love it … you will love this too.


No Bake Best French Silk Pie


A. Pretzel Crust
1 ¬ĺ cups crushed pretzels
¬Ĺ cup (1 stick) unsalted butter, melted
¬ľ cup honey

B. Pie Filling
6 oz. semi-sweet chocolate chips
1 cup (2 sticks) salted butter, softened to room temperature.
1 cup granulated sugar (add ¬ľ cup more if you prefer sweeter)
1 tbsp. vanilla extract
4 whole eggs

Grease an 8 or 9-inch pie plate or spring form pan.

In a medium bowl, mix the melted butter and honey together until smooth. Add the crushed pretzels and mix until combined. Press mixture firmly against the bottom and sides of your pie plate. Place in the fridge.

In a small microwave safe bowl melt 6 ounces of semi-sweet chocolate on 30-second intervals, stirring after each, until melted and smooth (about 1-2 minutes).

In a large bowl of an electric mixer, fitted with the whisk attachment, whisk the butter and sugar until fluffy, about 1 to 2 minutes. Add the melted chocolate and the vanilla extract. Whisk the mixture thoroughly until combined.

Turn your mixer to medium speed and over a period of 15 to 20 minutes add in the four eggs, one at a time, leaving about 5 minutes between each egg addition.

Once the pie filling is well mixed, pour it into the pretzel crust.

Smooth out the pie filling and place the pie in the refrigerator to chill for at least two hours or overnight.

Add a cup or two of whipped cream and garnish with a few chocolate curls if desired …¬†Tieghan Gerard


Next recipe is ‘Peanut Butter Banana Cream Pie’ … J. Goddard


With thanks,


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No Bake Chocolate Rose Petals


No Bake Chocolate Rose Petals 

When you have a garden of roses at home, here is a recipe how to savor the petals of your roses:


  • 200 grams of dark chocolate (72% cocoa)
  • ¬Ĺ cup rose petals
  • ¬ľ cup dairy-free creamer
  • ¬ľ cup coconut butter or oil


  1. Line a pan with parchment paper and set aside.
  2. Place a pot with water and stack a bowl over medium low heat to melt the chocolate. Add the chocolate, the creamer, and coconut oil and allow them to melt.
  3. Stir until the mixture is fully combined. When the consistency is smooth and glossy, remove from the heat.
  4. Pour the melted chocolate into the pan, tap the pan on a tabletop to get rid of all the air pockets, and then set aside.
  5. Sprinkle the rose petals on the melted chocolate, and then dab some of the petals into the chocolate. Place in the refrigerator for about an hour.
  6. Once the chocolate has set, separate the chocolate bar from the pan. Cut the chocolate into desirable shape/size pieces. Enjoy.


Rose Petals Butter

!!! Below is a recipe for making butter from rose petals…as good as peanut butter:-)


  • 300g rhubarb, sliced
  • 100g golden caster sugar
  • 2 teaspoons lemon juice
  • 2-3 teaspoons dried rose petals


  1. Place the rhubarb in a sealable container with the sugar and allow to sit for at least 6 hours, until the sugar mostly dissolves.
  2. Pour the content of the container into a pan, add the lemon juice and rose petals.
  3. Put the pan on medium heat for 10-15 minutes, and stir from time to time.
  4. Once the mixture thickens remove it from the heat and allow it to cool down.
  5. Once the butter is cool enough, transfer it to a clean jar.

Source: Babamail


Next article I will share how to make delicious ‘Shortbread Cookies’ using rose petals!¬†

See you with much of love and thanks.