Tag Archives: No Bake

Berry and Yogurt Panna Cotta

Berry and Yogurt Panna Cotta | Butter Baking

So, just quietly… I spent yesterday filming guest appearances for an Australian cooking show.

Yeah, that.

Berry and Yogurt Panna Cotta | Butter Baking

It was so much fun! I actually had the best day.

I was super nervous in the morning, sitting through hair and make up (who doesn’t wish they could have that every day?!) and trying to take everything in!

Berry and Yogurt Panna Cotta | Butter Baking

But the host was gorgeous and everyone on set was so lovely! They made me feel very welcome and at ease and before I knew it I was having a great time.

I think that by the end of the day, I might have even stopped looking super awkward in front of the camera. Well, maybe.

Berry and Yogurt Panna Cotta | Butter Baking

For the show, I baked these yummy cookies, had fun making these galettes and topping them with berries, and whipped up a version of one my of favourite desserts – coffee caramel panna cotta.

Berry and Yogurt Panna Cotta | Butter Baking

Making the panna cotta reminded me about how much I love it and just how easy it is, so I made another one last night to share with you today!

Berry and Yogurt Panna Cotta | Butter Baking

This one is a yogurt-based panna cotta, topped with berry coulis and berries. It’s a little healthier than a cream-based version, but just as easy and just as delicious. X

Berry and Yogurt Panna Cotta | Butter Baking

  • 2 tbsp water
  • 1¼ tsp powdered galatin
  • 1 cup plain or greek yogurt (230g)
  • 1 cup of milk or cream (I used half of each)
  • ¼ cup white sugar
  • 1 tsp vanilla extract
  • 170g fresh or frozen berries of your choice (I used strawberries)
  • 40g white sugar
  • Extra berries to garnish (optional)
  1. To make the panna cotta, put the water in a small bowl and sprinkle over the gelatin. Set aside to allow it to absorb.
  2. Place the yogurt in a medium bowl and set aside.
  3. Put the cream/milk and sugar in a small saucepan with the vanilla and heat until it is almost boiling.
  4. Remove it from the heat and stir in the gelatin.
  5. Allow this mixture to cool before mixing it into the yogurt.
  6. Pour the panna cotta into 4 serving glasses and refrigerate them until set, at least 4 hours or overnight.
  7. Meanwhile, make the coulis.
  8. Blend the berries and sugar together until they are smooth.
  9. Pour into a small saucepan and bring to the boil.
  10. Remove from the heat and allow to cool.
  11. When you are ready to serve, top each panna cotta with a few tablespoons of coulis and top with fresh berries.
  12. Serves 4.
  13. Happy baking!

Panna cotta recipe adapted from Smitten Kitchen.

Coffee Caramel Panna Cotta with Walnut Praline

Coffee Caramel Panna Cotta with Walnut Praline | Butter Baking

Since I last wrote this post about the heatwave happening in Melbourne, the weather hasn’t really let up.

Coffee Caramel Panna Cotta with Walnut Praline | Butter Baking

It’s been really hot everyday, so there’s not much I’m interested in baking (and I definitely don’t want to turn on the oven).

Which is why panna cotta is so perfect!

Coffee Caramel Panna Cotta with Walnut Praline | Butter Baking

I’ve only made panna cotta once before, and that was at culinary school.

And I don’t know what took me so long to make it again, as it is so simple, so effortless and so delicious.

Coffee Caramel Panna Cotta with Walnut Praline | Butter Baking

I think panna cotta is my new best friend, and my new baking love!

Coffee Caramel Panna Cotta with Walnut Praline | Butter Baking

I really love coffee flavoured panna cotta. My aunt made it for dessert once a few years ago, and it has stuck with me since – the gorgeous cappucino flavours are so good.

And they go so well with this silky smooth coffee caramel, and the crunchy walnut praline – yum!

Coffee Caramel Panna Cotta with Walnut Praline | Butter Baking

You need to make this. Then we can be best friends. X

Coffee Caramel Panna Cotta with Walnut Praline | Butter Baking

Coffee Caramel Panna Cotta with Walnut Praline
  • 2 tbsp water
  • 1 tsp powdered gelatine
  • ½ cup freshly made espresso or plunger coffee
  • ¼ cup brown sugar, packed
  • 1½ cups heavy cream
  • pinch of salt
  • 100g caster (superfine) sugar
  • 50g water
  • 50g espresso coffee
  • 100g caster (superfine) sugar
  • 50g water
  • 40g walnuts, roughly chopped
  • sea salt, for sprinkling
  1. To make the panna cotta, pour the water into a small bowl and sprinkle the gelatin over it. Allow this to stand and absorb as you get on with making the panna cotta.
  2. Pour the coffee and sugar into a saucepan and stir until the sugar dissolves.
  3. Add the cream and salt and put the saucepan over a low heat.
  4. Cook until it is just under the boil (when bubbles start to appear around the edges).
  5. Remove the pan from the heat and gently whisk in the gelatine until is dissolves.
  6. Pour the mixture into a jug, then evenly pour into 4 serving glasses.
  7. Refrigerate until set, at least four hours, preferably overnight.
  8. Meanwhile, make your coffee caramel.
  9. Combine the sugar and water together in a medium saucepan.
  10. Bring to the boil and allow it to cook until it reaches a deep amber colour.
  11. Add the coffee and stir until the caramel is smooth.
  12. Pour into a bowl and set aside to cool.
  13. To make the praline, combine the sugar and water together in a medium saucepan.
  14. Bring to the boil and again, allow it to cook until it reaches a deep, amber colour.
  15. Quickly stir in the walnuts and pour onto a lined baking dish, spreading it out to a thin layer.
  16. Sprinkle with a little sea salt and allow it to cool.
  17. Once the walnut caramel has hardened, chop it into shards.
  18. To serve, pour some coffee caramel over each panna cotta and top with praline.
  19. Makes 4.
  20. Happy baking!

Panna cotta adapted from Nigella Lawson via Serious Eats.
Caramel and praline adapted from Gourmet Traveller.

Peanut Butter Chocolate Bites

Chocolate Peanut Butter Bites | Butter Baking

Some days are lazy. Relaxed. There’s time for baking pies. There’s rain trickling down the windows. It’s cold outside and something freshly baked and warm is all you need.

Chocolate Peanut Butter Bites | Butter Baking

Other days are not so. You’re busy, running around, and there are errands that need to be done. Or it’s hot outside and you want something sweet but the last thing you want to do is turn on the oven.

So if any of that sounds like you, these chocolate peanut butter bites are going to be right up your alley.

Chocolate Peanut Butter Bites | Butter Baking

This recipe is no-bake. Simple, melt-and-stir and easy, it takes no time. It has only seven ingredients, and has no potential of driving you crazy.

Chocolate Peanut Butter Bites | Butter Baking

It makes little bites that are kind of like peanut butter cups, with a little crunch from the cereal. And you totally can’t go wrong with anything chocolate and peanut butter.

Chocolate Peanut Butter Bites | Butter Baking

The original recipe makes them in bars, but I had just bought a new mini muffin pan, and thought it would be cute to make them little bites! They’re so perfect to box up nicely and give as pretty little gifts.

And depending on what cereal you purchase, these can be made gluten free too!

Chocolate Peanut Butter Bites | Butter Baking

  • 110g unsalted butter, melted (1/2 cup)
  • 140g peanut butter (1/2 cup, 5 oz)
  • ½ cup crushed rice bubbles or cornflakes
  • ½ cup rolled oats, finely ground in the food processor
  • 1 cup icing sugar (powdered sugar)
  • ⅔ cup chocolate chips
  • 2 tbsp peanut butter
  1. Crush your cereal (you will need about 1½ cups) in a food processor. Once it’s crushed, measure out ½ cup.
  2. In a large bowl, combine the melted butter and peanut butter. Add the crushed cereal, oats and icing sugar, and stir well to combine.
  3. Press about a teaspoon of mixture into the bases of a 24 hole non-stick mini muffin pan.
  4. Place chocolate chips and peanut butter in a bowl and microwave in 30 second bursts, until melted and combined, stirring between each burst.
  5. Pipe or spoon the chocolate mixture over each little peanut butter bite.
  6. Refrigerate for at least 2 hours before inverting the pan and enjoying. Makes 24 little bites.
  7. Happy baking!

Adapted from Peas and Thank You.

Homemade Chocolate Hazelnut Baci Chocolates

Homemade Chocolate Hazelnut Baci Chocolates | Butter Baking

Oh my gosh.

I made homemade chocolate hazelnut spread (aka Nutella) the other day.

And it blew my mind.

Homemade Chocolate Hazelnut Baci Chocolates | Butter Baking

I made it at work, and used it to fill chocolate shortbread sandwich cookies.

Then I ate a large portion of it with a spoon, before making another double batch, and turning that into little homemade Nutella tarts to sell in the cafe.

Man oh man, why haven’t I gotten onto this sooner? Where have I been?

Homemade Chocolate Hazelnut Baci Chocolates | Butter Baking

I want to make it at home. So that I can share the recipe with you. And eat a whole lot of it, straight up. And then try out a whole bunch of different recipes with the homemade spread, and share them with you too.

But I burnt out my food processor the other day, making a double batch of these healthy double chocolate chip peanut butter cookie dough bites. It was a sad moment.

Homemade Chocolate Hazelnut Baci Chocolates | Butter Baking

So unfortunately, I’ll have to buy a new food processor first. Then I can make myself you some homemade Nutella.

Until then, we have homemade chocolate hazelnut chocolates (aka Baci).

Homemade Chocolate Hazelnut Baci Chocolates | Butter Baking

They’re just as good (although now I’m thinking they would be even better with homemade Nutella inside).

Regardless, I loved these. And I love Erin, for posting the recipe and making me drool so much with her photos that I pretty much ran into the kitchen and made these straight away.

I don’t think I’ll ever be able to eat a commercial Baci chocolate again. So get onto these. Stat.

Homemade Chocolate Hazelnut Baci Chocolates | Butter Baking

  • 200g dark chocolate, chopped (7 oz)
  • 40g unsalted butter (3 tbsp)
  • 200g roasted hazelnuts, finely chopped (7 oz)
  • 200g Nutella (7 oz)
  • 30 whole hazelnuts (approx.)
  • 100g dark chocolate, extra, chopped (3.5 oz)
  1. In a large microwave safe bowl, microwave the 200g dark chocolate and unsalted butter in 30 second bursts, stirring at each interval until the chocolate and butter are melted, smooth and combined.
  2. Mix in the chopped hazelnuts and the Nutella.
  3. Refrigerate or freeze for about 20 minutes until the mixture firms up a little.
  4. Roll teaspoons of the mixture into balls and top each one with a whole hazelnut, pressing down slightly. Place on a tray lined with baking paper.
  5. In a small microwave safe bowl, microwave the 100g dark chocolate, in 30 second bursts, stirring between each burst until it is melted and smooth.
  6. Using a fork, drizzle the melted chocolate across all the Baci.
  7. Allow to set. Makes 30 homemade chocolates.
  8. Happy baking!

Recipe adapted from Texanerin.

Lemon Coconut Bars

Lemon coconut bars | Butter Baking

Okay so it has been AGES since I last posted and I am SO sorry!

It has been a slightly ridiculous week. Actually really crazy.

Lemon coconut bars | Butter Baking

I took on a few extra shifts at the new cafe I’m working at. The days are pretty long and intense in that hot little kitchen, but I got to bake a few of my own recipes to sell in store, which was really fun!

I made these raspberry crumble bars (but a hazelnut version – yum!), a giant version of these oatmeal chocolate chip cookies and some delicious passionfruit tarts that I’ll be sharing with you soon.

Lemon coconut bars | Butter Baking

I also had a meeting that I’m a little ridiculously excited about, in regards to possibly working a couple of days a week at a hot new bakery (cross your fingers for me).

filmed a little baking video for you too, which features me and some fudgy chocolate caramel cookies, that I’m working on sharing with you really soon! So stay tuned.

Lemon coconut bars | Butter Baking

And with all that, plus seeing friends, and all the beautiful weather we’ve been having that I want to make the most of before it starts getting cold, I’ve neglected updating the blog.

So again, I’m sorry. I hope these lemon coconut bars make it up to you.

Lemon coconut bars | Butter Baking

My aunt made these one day when we went over for dinner, and I ate so many in one sitting that I had her give me the recipe immediately and I went straight home to make a batch of my own.

Yep. And then I proceeded to eat all of that, too.

Lemon coconut bars | Butter Baking

They’re chewy, kind of like truffles, but they have all those yummy lemon and coconut and graham cracker flavours and…
I just really like them. And they’re super easy. Let me know what you think!

Lemon coconut bars | Butter Baking

Adapted from Taste.
  • 200g biscuits (7 oz) (can be graham crackers, digestives, gingersnaps, etc.)
  • 1 cup dessicated coconut, plus extra for sprinkling
  • 1 lemon, rind finely grated
  • ¼ tsp salt
  • 100g unsalted butter (3.5 oz)
  • ½ cup sweetened condensed milk
  1. Line an 8 x 8 inch pan with baking paper.
  2. Grind up the biscuits in a food processor to fine crumbs.
  3. Transfer to a large bowl. Stir in the coconut, lemon rind and salt.
  4. Place the butter and condensed milk in a small saucepan over a medium heat. Cook, stirring constantly, for about 4 – 5 minutes, until the butter melts.
  5. Add the condensed milk mixture to the biscuit crumbs. Stir to combine.
  6. Press into prepared pan. Sprinkle the top with extra coconut.
  7. Refrigerate for 2 hours, until firm, before cutting. Makes 36 small squares.
  8. Happy baking!


Nutella Cheesecake

Um, hi.

So I’m going to get straight to the point today.

You have to make this cheesecake. Like, now yesterday.

It is amazing. It tastes like Nutella awesomeness. On a buttery biscuit base. It is going to blow. your. mind.

So do yourself a favour. Put your laptop down and go to the grocery store. Now. Hear me?

Buy some Nutella and some cream cheese and whatever else you need, then get into that kitchen of yours ASAP and make. this. cake.

Then die a little inside when you taste the filling and realize you have to wait four hours for the thing to set before you can cut a slice.

Then eat half the thing (because there’s no way, NO WAY, you’re going to be able to stop at one slice).

And then come straight back here and tell me how amazing it is and how much you love me for posting the recipe.

Have a great day!

Adapted from Nigella Lawson.

For the base
250g digestive biscuits or graham crackers (9 oz)
75g unsalted butter, softened (3 oz)
1 tbsp Nutella
25g hazelnuts, toasted (1 oz)
pinch salt

For the filling
500g cream cheese, softened (18 oz)
500g Nutella (18 oz)
60g icing sugar, sifted (2 oz)
pinch salt

To make the base, blitz the biscuits, butter and Nutella in a food processor until it starts to clump. Add the hazelnuts and salt and pulse until you have a damp, sandy mixture.

Pour into a round, greased 23cm (9.5 inch) springform tin and press into the base using your hands. Refrigerate.

To make the filling, put the cream cheese and icing sugar in a stand mixer and beat until smooth.

Add three quarters of the Nutella and the salt and continue to beat until combined. Gently fold in the remaining Nutella by hand in order to “swirl” it in, so it isn’t entirely incorporated.

Take the base out of the fridge and pour the Nutella mixture over it, carefully smoothing out the top.

Refrigerate for at least 4 hour or overnight before cutting. Serves 8.

Oreo Truffles

I have a confession to make.

Sometimes, I’m pretty damn lazy.

I’m the kind of person that makes herself scrambled eggs for dinner because she can’t be bothered cooking.

I procrastinate on Facebook, Pinterest and Instagram instead of doing my assignments.

I vacuum my dog instead of brushing her (and then sometimes I can’t even be bothered doing that).

I wear creased blouses instead of ironing my clothes.

I spend hours browsing through Foodgawker instead of writing blog posts.

If I really want to bake something but don’t have all the ingredients in the pantry already then I won’t, just because I can’t be bothered driving the 2 seconds it takes to get to the supermarket.

I often grab a cookie and have a coffee instead of making myself breakfast. Or if there’s no cookies sometimes I just don’t eat.

And there are some days where I don’t put any make up on in the morning because I know I won’t be bothered washing it off later. And I’m a little obsessive compulsive so if i put it on I have to wash it off later. None of that sleeping with it on!

Yeah. So I’m lazy. And a little weird.

But these truffles are perfect lazy-girl baking.

They’re actually no-bake. They take all of 5 minutes, and you get a chocolate fix at the end.

No one could possibly be too lazy to make these, right?


Adapted from the beautiful Averie Cooks.

2 1/2 packets of Oreos (total of 375g, or 13 oz)
1 packet of cream cheese, softened (250g, 9 oz)
1 small block milk chocolate

Crush the Oreos until fine. You can use a food processor if you like. Stir in the cream cheese.

In a medium bowl, grate the milk chocolate.

Scoop teaspoons of the Oreo mixture and roll it into balls. Coat in the grated chocolate and place on a tray.

Refrigerate and enjoy being lazy! Makes 25 – 30 large truffles.

Chocolate Hazelnut Truffles

This is my 100th post on my little blog! Yay!

I thought I’d celebrate by sharing my favourite truffle recipe. These truffles are the easiest things you will ever make, and absolutely everyone loves them.

There is no baking time, no resting time, no melting ingredients, no mixer. These are a one-bowl affair.

I’m a huge fan of these, and I’ve been making them since I was about 12.

The condensed milk, coconut and cocoa inside them make a yummy, chewy truffle and there are crunchy chunks of biscuit inside. I love them!

I usually coat them in coconut, but used crushed up roasted nuts here to mix it up a little. You could also coat them in cocoa or melted chocolate.

Store them in the fridge and they will last for a week or so (if you don’t eat them all before then!). Enjoy!


150g Marie biscuits (plain tea biscuits)
1 cup desiccated coconut
2 tbsp cocoa
400g condensed milk
1 cup crushed nuts, for coating (I used almonds and hazelnuts)

Line a tray with baking paper and crush the biscuits into small chunks.

In a large bowl, combine the crushed biscuits, 1 cup of coconut, the cocoa and condensed milk.

Roll spoonfuls of the mixture into balls and coat them in the crushed nuts. Don’t resist licking all the mixture off your fingers!

Place on the lined tray and refrigerate overnight. Makes 20-30 truffles.

Cookie Dough Truffles

Some time a go, a girlfriend of mine sent me a link to a cookie dough truffle recipe.

I saw that as a hint and although it took me a while, I made them for her.

I have enjoyed eating raw dough since I was a little girl.

I used to snatch as much dough as I could when my mum used to make apple pie. Then I would beg her to make more just for me.

Cake batter? Not so much. Any form of cookie dough? Absolutely.

This is actual cookie dough, so it tastes just like cookie dough (obviously?!).

It uses milk instead of eggs so you can keep the dough balls for a few days without worrying about egg bacteria (do people actually worry about this?).

Coating the balls in chocolate makes eating raw dough more acceptable somehow?

And there’s no baking involved. Bonus.

Now go and make some. Then keep going back to the fridge to eat them in the middle of the night, for breakfast in the morning, after every meal, as a snack between meals, instead of meals.

Adapted from Love & Olive Oil.

220g unsalted butter, softened (1 cup)
3/4 cup white sugar
3/4 cup brown sugar
1/3 cup milk
1/2 tsp vanilla
2 1/2 cups plain flour
1 1/2 tsp salt
1/4 tsp baking soda
1 cup mini chocolate chips or chopped chocolate
350g milk or dark chocolate for coating

Using an electric mixer, beat the butter and both sugars until light and fluffy. Add the milk and vanilla and beat until combined.

Add the flour, salt and baking soda and mix on low until incorporated. Mix in the chocolate chips.

Refrigerate the dough for at least half an hour, to make for easier scooping. If you get impatient here, feel free to dig in with a spoon.

Roll teaspoons of cookie dough in the palms of your hands to form balls. Place on trays lined with baking paper.

To coat the dough balls, break the chocolate up into a bowl. To melt, microwave in 30 second bursts, mixing well in between each burst.

One by one, drop cookie dough balls into the melted chocolate. Using a fork, push the balls around in the chocolate to coat. Lift the dough balls out with the fork and tap it on the side of the bowl to allow the excess chocolate to drip off. Place the truffles back on the baking trays.

Refrigerate the truffles until the chocolate is set and enjoy!

Keep refrigerated, for up to one week. Makes 50-60 truffles.

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