Desserts

I want something snacky!

Who hasn't said, or, at least, thought that on occasion? And what fills the bill? Dessert, of course.

To that end, here are six yummy desserts to try, including Easy No-Bake Pineapple Cheesecake and Brigadeiros. Enjoy!

DIRT DESSERT PUDDING BOWLS

This is from Old El Paso, and begins, "Dessert has never been so much fun to create or enjoy than with this classic dirt dessert—now in an easy-to-hold, edible tortilla bowl! Sweetened and oven-baked Old El Paso™ Mini Soft Tortilla Bowls make sure you don't miss a single dirt crumb. Layers of chocolate pudding, crushed sandwich cookies and gummy worm candies will delight your kids (and adults!). It's perfect for birthdays, and easy enough for an anytime dessert."

Prep Time: 20 minutes; Total Time: 40 minutes; Makes 12

To view this online, go to https://www.oldelpaso.com/recipes/dirt-dessert-pudding-bowls.

Ingredients

1 tablespoon butter, melted

1 package (12 count) Old El Paso™ Mini Soft Tortilla Bowls

1 tablespoon sugar

1 package (4-serving size) chocolate instant pudding and pie filling mix

1 1/2 cups cold milk

1/2 cup frozen (thawed) whipped topping

8 creme-filled chocolate sandwich cookies, finely crushed (about 3/4 cup)

12 gummy worm candies

Preparation

Heat oven to 375°F. Line rimmed cookie sheet with foil. Lightly brush melted butter on all sides of tortilla bowls. Sprinkle sugar on all sides of bowls. Place on cookie sheet. Bake 5 to 7 minutes or until lightly browned on edges and firm to the touch. Bowls will crisp as they cool. Remove to cooling rack to cool completely, about 10 minutes.

When ready to serve, in medium bowl, beat pudding mix and milk 2 minutes, using whisk. Fold in whipped topping. Divide pudding mixture among cooled tortilla bowls, spreading evenly.

Sprinkle 1 tablespoon crushed cookies over top of each; lightly press into pudding layer. Cut gummy worm candies in half, and insert the two ends into top of each tortilla bowl. Serve immediately. Store any remaining bowls in refrigerator.

Expert Tips

For more fun, try sprinkling green candy sprinkles or flower-shaped candy decors on tops of crushed cookies in dirt pudding.

To easily crush cookies in this dirt dessert recipe, place in resealable food-storage plastic bag, and go over with rolling pin.

Gummy worm candies can vary in size. There’s no need to cut them in half if you buy minis!

BRIGADEIROS

This is from Natalia Pereira (and adapted by Tejal Rao) on The New York Times cooking site. Tejal wrote, "The Brazilian sweets known as brigadeiros are a classic treat at birthday parties and family get-togethers, where the fudgy, chocolate-milk caramels are often rolled in sprinkles. The chef Natalia Pereira of Woodspoon in Los Angeles also makes more grownup, bittersweet brigadeiros by rolling them in cocoa powder or shredded coconut. Try her recipe, which she learned from her mother in Minas Gerais, Brazil, using either canned condensed milk or a homemade version. Either way, the candies will be tender and delicious."

Yield: About 24 pieces; Time: 1 1/2 hours, plus cooling

This was featured in "A Brazilian Treat for Home Cooks in a Hurry" (in The New York Times Magazine on February 21, 2021), and can be viewed online at https://cooking.nytimes.com/recipes/1021918-brigadeiros.

Note: I originally read the article that this was featured in back in February, and reread it again when I was looking at this online. If you haven't read it, I highly recommend doing so.

Ingredients

For the Sweetened Condensed Milk (optional):

5 cups whole milk

1 cup granulated sugar

For the Brigadeiros:

2 teaspoons unsalted butter, plus more for greasing your hands

1-3/4 cups homemade sweetened condensed milk or 1 (14-ounce) can sweetened condensed milk

5 tablespoons unsweetened Dutch-process cocoa powder, sifted

Pinch of flaky sea salt

1 cup chocolate or rainbow sprinkles

Preparation

If using store-bought condensed milk, skip to Step 2. If making the sweetened condensed milk from scratch, add the milk and sugar to a large saucepan. Heat over medium-low, and simmer, stirring occasionally and scraping the sides and bottom of the pan with a spatula, for about 30 to 40 minutes. When the milk reduces to about 1 3/4 cups, thickens to a syrup texture and turns slightly yellow, it is ready.

Prepare the brigadeiros: Melt the butter in a heavy skillet over low heat. Add the condensed milk, cocoa powder and salt, and whisk until no trace of cocoa remains, about 5 minutes.

Turn the heat up to medium, and use a heatproof spatula to stir the mixture constantly until it becomes thick and shiny and pulls away from the bottom of the pan as a mass when you drag the spatula across it, about 7 minutes. If you’re not sure the mixture is ready, take 1/2 teaspoon of it and run it under cold water. When it’s cool enough to touch, squish it with your fingers — it should be the texture of a soft and fudgy caramel.

Scrape all of the mixture onto a piece of parchment paper, and let it cool down until it’s easy to handle, about 30 minutes. Lightly butter your hands, and use them to shape a scant tablespoon of the mixture into a ball or rough cube, then roll it in the sprinkles. Place each one on a paper wrapper, if you like. The brigadeiros will keep in the fridge for 1 week, or in the freezer for 1 month. Serve chilled or at room temperature.

LEMON TOFU CHEESECAKE

This recipe comes from Vegetarian Times, and begins, "This vegan dessert brings zippy citrus and creamy texture to the party."

"This lemon tofu cheesecake, originally published by Vegetarian Times in 1997, makes for an elegant vegan dessert. While you can dig in as soon as it sets, after about two hours of chill time, we find it actually tastes better the next day, after the flavors have had time to continue to develop.

"If it’s just too hot to turn on the oven, this recipe can easily be adapted to a no-bake format. Just skip the cornstarch called for in the filling. The result will be something a bit more loose and creamy."

To view this online, go to https://www.vegetariantimes.com/recipes/lemon-tofu-cheesecake-recipe/. Makes 8 servings

Ingredients

Crust

2 cups graham crackers

1/4 cup maple syrup

1/2 teaspoon almond extract

Filling

1 pound firm tofu

1/2 cup sugar

1/4 teaspoon almond extract

1 tablespoon tahini or almond butter

1/2 teaspoon salt

2 tablespoons lemon juice

1/2 teaspoon lemon zest

2 tablespoons cornstarch dissolved in water

1 tablespoons vegan milk such as soy, rice, or almond

Preparation

Crust: Preheat oven to 350 degrees. In medium bowl, mix cracker crumbs, syrup, and extract until crumbs are moistened. Pour into oiled 9-inch pie plate; press mixture firmly to form crust. Bake 5 minutes; let cool while preparing the filling.

Filling: In food processor or blender, combine ingredients and process until smooth, about 30 seconds.

Bake: Pour mixture into crust. Bake until top is slightly browned, about 30 minutes. Cool and refrigerate until thoroughly chilled and firm, about 2 hours.

MISSISSIPPI MUD PIE

This is from the infamous long-since-forgotten emailing list.

Ingredients

1 prepared 9-inch chocolate crumb pie crust

1 cup Powdered sugar

1 cup (6 oz.) NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels

1/4 cup (1/2 stick) butter or margarine, cut up

1/4 cup heavy whipping cream

2 tablespoons light corn syrup

1 teaspoon vanilla extract

3/4 cup chopped nuts, divided (optional)

2 pints coffee ice cream, softened slightly, divided

1 garnish of whipped cream (optional)

Directions

Heat sugar, morsels, butter, cream & corn syrup in small, heavy-duty saucepan over low heat, stirring constantly, until butter is melted & mixture is smooth. Remove from heat. Stir in vanilla extract. Cool until slightly warm.

Drizzle 1/3 cup chocolate sauce in bottom of crust; sprinkle with 1/4 cup nuts. Layer 1 pint ice cream, scooping thin slices with a large spoon; freeze for 1 hour. Repeat with 1/3 cup sauce, 1/4 cup nuts and remaining ice cream. Drizzle with remaining sauce; top with remaining nuts. Freeze for 2 hours or until firm. Top with whipped cream before serving.

FROZEN LEMON CHEESECAKE YOGURT BARS

This is from the infamous long-since-forgotten emailing list. It did state that it was from the September 1997 issue of Vegetarian Times, though I couldn't find a link for it. Makes 8 servings

Ingredients

2 cups nonfat plain yogurt

1 cup lemonade, frozen concentrate -- partially thawed

2/3 cup nonfat dry milk

1/2 cup skim milk

1/3 cup sugar

2 tablespoons lemon zest -- grated

1/2 cup fresh lemon juice

Directions

In food processor or blender, combine all ingredients; process until smooth.

Fill popsicle molds or small paper cups with yogurt mixture. If using paper cups, cover each cup with aluminum foil. Insert popsicle stick into each mold or cup. freeze until mixture hardens. Carefully remove from molds or cups before serving.

EASY NO-BAKE PINEAPPLE CHEESECAKE

This is from Diana Rattray on The Spruce Eats. She wrote, "This easy pineapple cheesecake is prepared in a graham cracker crust in a springform pan. Even the crust is no-bake, which is perfect for hot summer days when you want to avoid the oven.

"The luscious pineapple cheesecake is a mixture of cream cheese, crushed pineapple, and whipped topping, and it is super easy to mix and chill in the graham cracker crust. Take this cheesecake to a cookout or potluck or make it for a weekend dessert. It will be an instant hit!"

Prep Time: 12 minutes; Cook Time: 0 minutes; Chill Time: 2 hours; Total Time: 2 hours 12 minutes; Makes 8 servings; Yield: 1 cheese cake

To view this yumminess online, go to https://www.thespruceeats.com/easy-no-bake-pineapple-cheesecake-3052567.

Ingredients

1/2 cup graham cracker crumbs

2 teaspoons granulated sugar

2 tablespoons melted butter

1 (8-ounce) package cream cheese, softened

1/2 cup confectioners' sugar, sifted

1 (20-ounce) can crushed pineapple, well-drained

16 ounces whipped topping

Directions

Gather the ingredients.

In a medium bowl, mix the graham cracker crumbs with the granulated sugar and melted butter.

Reserve 2 tablespoons of the crumbs in a small bowl and set aside. Press the remaining crumbs into the bottom of an 8- to 9-inch springform pan. Put the crust in the refrigerator to chill while you make the filling.

In a large bowl with an electric mixer, beat the cream cheese with the confectioners' sugar until fluffy.

Add the crushed pineapple and blend well.

Fold the whipped topping into the pineapple mixture.

Spread the filling over the chilled crust and sprinkle with the reserved graham cracker crumbs.

Cover with plastic wrap and chill thoroughly—at least 2 to 3 hours—before serving.

Slice, serve, and enjoy!

Tips

If you prefer a baked graham cracker crust, bake the crust in a preheated 350 F/180 C/Gas 4 oven for about 8 to 10 minutes. Chill before filling.

Add 1 to 2 tablespoons of finely chopped pecans to the graham cracker bottom crust mixture.

Double the crust ingredients for a thicker bottom crust.

Make sure the canned pineapple is well-drained or your filling will be thinner.

You can use fresh pineapple in place of the canned pineapple if you'd like—a 20-ounce can is equal to 10 cored slices.

If the cheesecake is still very soft after being in the fridge for 2 to 3 hours, keep chilling it until set.

Tofu

Tofu is one of those foods that seems to get more than its share of bad raps: too bland, the texture, and the how do I fix it being the biggest things.

But in reality, it's very versatile. First off, it takes the taste of whatever it's cooked with, while the texture can be worked around, and actually enhances its ability to fit nicely into different recipes.

As for how to fix it, here are six yummy recipes to get you started, including Lemon Tofu Cheesecake and Grilled Tofu. Enjoy!

BAKED TOFU WITH PEANUT SAUCE AND COCONUT-LIME RICE

This is from Yewande Komolafe at The New York Times cooking e-newsletter. Yewande wrote, "A spicy, fragrant peanut sauce reminiscent of the groundnut stews that are popular across West Africa anchors this recipe. Any protein would be lucky to be doused and marinated in it, but tofu soaks up the peanut sauce’s flavors and chars up nicely upon roasting. The tofu’s neutral flavor allows the other flavors in the dish to break through. Red miso and fish sauce provide umami, honey lends a subtle sweetness and the lime zest in the coconut rice brightens it all. Finished with pickled peppers and fresh sliced scallions, this dish comes together to make an exciting but quick weeknight dinner."

Yield: 4 servings; Time: 25 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1020530-baked-tofu-with-peanut-sauce-and-coconut-lime-rice.

Ingredients

2 tablespoons peanut or vegetable oil, plus more for brushing the pan and drizzling

2/3 cup lime juice (from about 5 limes), and zest of 1 lime

Kosher salt

8 baby bell peppers or 1 medium bell pepper (any color will do), stemmed and thinly sliced lengthwise

Black pepper

1 cup long-grain rice like jasmine or basmati

1/2 cup full-fat coconut milk

1 cup smooth, natural peanut butter

1 tablespoon red miso

1 tablespoon grated ginger

1 tablespoon fish sauce (optional)

2 teaspoons chopped habanero pepper, stem and seeds removed, or 1 tablespoon sambal

2 tablespoons buckwheat honey or molasses

2 (14-ounce) package extra-firm tofu, drained and sliced crosswise, 1/4-inch thick

3 cups peppery greens, like arugula, mizuna or baby mustard greens

2 scallions, trimmed and thinly sliced

Preparation

Heat the oven to 450 degrees and lightly brush a large rimmed sheet pan with oil.

In a small bowl, stir 4 tablespoons lime juice with 1/2 teaspoon salt until salt dissolves. Add the sliced peppers, a few cracks of black pepper and set aside.

In a small pot, combine the rice with 1 cup water and the coconut milk. Season with salt and bring to a simmer. Cover and cook over medium-low until the rice is just tender, 12 to 15 minutes. Remove from the heat and let sit, covered, until ready to serve.

In a medium bowl, whisk 4 tablespoons lime juice with the peanut butter, miso, ginger, fish sauce (if using), habanero, 2 tablespoons oil, 1 tablespoon honey and 3/4 cup water. Stir until smooth and season to taste with salt.

Arrange the tofu pieces in a single layer on the oiled baking sheet and season with salt. Spoon about 2 tablespoons of the peanut sauce over each, covering the top and allowing the sauce to run down and coat the sides. Drizzle the tops with some oil, and roast until glaze is set, deep brown and caramelized along the edges, 18 to 20 minutes. Add the remaining lime juice and 1 tablespoon honey to the leftover peanut sauce in the bowl to make the dressing; set aside.

Divide the greens among bowls. Add the lime zest and half the sliced scallions to the rice, then fluff with a fork. Top the greens with the rice, then the tofu. Spoon the peanut dressing over everything, and garnish with the drained pickled peppers and remaining sliced scallions.

Tip

Peanut sauce can be made 2 to 3 days in advance and stored refrigerated until ready to use.

TOFU RANCHEROS

This was in the January/February 2015 Vegetarian Times (page 42), and begins, "This tasty scramble is a veganized version of huevos rancheros. It's an easy brunch or dinner dish, served with slices of avocado and orange." Serves 4 in 30 minutes or less.

Ingredients

1 1/2 Tbs. olive oil

1 medium onion, quartered and thinly sliced (1 1/2 cups)

1 medium green bell pepper, cut into short, thin strips (1 1/2 cups)

1 14-16 oz. pkg. soft or firm tofu, drained, patted dry, and cut crosswise into 6 slabs

1 cup prepared medium or mild salsa, plus more for serving

2 medium tomatoes, diced (1 cup)

1-2 small fresh jalapeno chiles, seeded and minced

1 tsp ground cumin

1/4 tsp ground turmeric, optional

1 cup cilantro leaves, chopped

8 corn tortillas, warmed

Directions

Heat oil in large skillet over medium heat. Add onion, and saute 5 minutes, until translucent. Add bell pepper, and cook 5-7 minutes more, or until vegetables begin to brown. Add tofu to skillet, crumbling each slab as it goes in.

Stir in salsa, tomatoes, and chiles, followed by cumin and turmeric (if using). Cook 5-8 minutes, or until tomatoes have softened and ingredients are melded and piping hot. Stir in cilantro, then season with salt and pepper, if desired.

Divide tofu minuter among tortillas, and serve with salsa.

TOFU-SPINACH LASAGNA

This is from PETA's website. Whether you like PETA or not, they do have good vegetarian recipes. This one makes 6 to 8 servings, and can be viewed online at https://www.peta.org/recipes/tofu-spinach-lasagne/.

Ingredients

1/2 lb. lasagna noodles

2 10-oz. packages frozen chopped spinach, thawed and drained

1 lb. soft tofu

1 lb. firm tofu

1 Tbsp. sugar

1/4 cup soy milk

1/2 tsp. garlic powder

2 Tbsp. lemon juice

3 tsp. minced fresh basil

2 tsp. salt

4 cups tomato sauce

Instructions

Cook the lasagna noodles according to the package directions. Drain and set aside.

Preheat the oven to 350 degrees F.

Squeeze the spinach as dry as possible and set aside.

Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth. Stir in the spinach.

Cover the bottom of a 9-inch-by-13-inch baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of the noodles). Follow with half of the tofu filling. Continue in the same order, using half of the remaining tomato sauce and noodles and all of the remaining tofu filling. End with the remaining noodles, covered by the remaining tomato sauce. Bake for 25 to 30 minutes.

CREAMY VEGAN TOFU NOODLES

This comes from Hetty McKinnon in The New York Times cooking e-newsletter. Hetty wrote, "There is no need to reserve this recipe exclusively for vegans: This noodle dish will win over any crowd, regardless of dietary dispositions. Here, tofu is blended with garlic, five-spice powder and water for a creamy yet weightless sauce that wraps around each noodle. The same technique can be used to create a lush dairy-free pasta sauce (just add nutritional yeast and fresh herbs) or a ranch-like dip (blitz silken tofu with garlic, onion powder and herbs). For this recipe, be sure to use firm tofu, as it has more body and makes for a heartier sauce. The creamy noodles provide the perfect backdrop for the spicy, punchy black vinegar sauce."

Yield: 4 servings; Time: 20 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1021508-creamy-vegan-tofu-noodles.

Ingredients

For the Noodles:

3/4 teaspoon kosher salt, plus more as needed

12 ounces thick Chinese wheat noodles

1 (14-ounce) package firm tofu, broken into pieces

2 garlic cloves, sliced

1/2 teaspoon granulated sugar

1/2 teaspoon five-spice powder

1/2 cup finely chopped cilantro leaves and tender stems, plus a few sprigs for serving

2 teaspoons sesame oil

Toasted white sesame seeds, for garnish

For the Topping:

2 tablespoons Chinkiang vinegar (black vinegar), or a combination of 4 teaspoons rice wine vinegar plus 2 teaspoons soy sauce

1 tablespoon soy sauce

1 tablespoon chile oil or chile crisp, such as Chiu Chow chile oil

1 scallion, finely chopped

1 (1/2-inch) piece fresh ginger, peeled and finely chopped

Preparation

Prepare the noodles: Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions until the noodles are just tender, about 6 minutes. Drain, rinse with cold water and drain well again.

As noodles cook, prepare the topping: Add vinegar, soy sauce, chile oil, scallion, ginger and 1 tablespoon water to a small bowl and stir to combine.

Place the tofu, garlic, sugar, five-spice and 3/4 teaspoon salt into a blender or food processor and blend, adding about 6 tablespoons of water, 1 tablespoon at a time, until the sauce is completely smooth and creamy. (You may need up to 12 tablespoons of water, depending on your tofu.)

Place the noodles in a large bowl and pour the tofu sauce on top. Add the cilantro and sesame oil, and toss until coated.

To serve, divide the noodles among bowls. Top with the spicy soy-vinegar sauce, sesame seeds and cilantro sprigs.

LEMON TOFU CHEESECAKE

This recipe comes from Vegetarian Times, and begins, "This vegan dessert brings zippy citrus and creamy texture to the party."

"This lemon tofu cheesecake, originally published by Vegetarian Times in 1997, makes for an elegant vegan dessert. While you can dig in as soon as it sets, after about two hours of chill time, we find it actually tastes better the next day, after the flavors have had time to continue to develop.

"If it’s just too hot to turn on the oven, this recipe can easily be adapted to a no-bake format. Just skip the cornstarch called for in the filling. The result will be something a bit more loose and creamy."

To view this online, go to https://www.vegetariantimes.com/recipes/lemon-tofu-cheesecake-recipe/. Makes 8 servings

Ingredients

Crust

2 cups graham crackers

1/4 cup maple syrup

1/2 teaspoon almond extract

Filling

1 pound firm tofu

1/2 cup sugar

1/4 teaspoon almond extract

1 tablespoon tahini or almond butter

1/2 teaspoon salt

2 tablespoons lemon juice

1/2 teaspoon lemon zest

2 tablespoons cornstarch dissolved in water

1 tablespoons vegan milk such as soy, rice, or almond

Preparation

Crust: Preheat oven to 350 degrees. In medium bowl, mix cracker crumbs, syrup, and extract until crumbs are moistened. Pour into oiled 9-inch pie plate; press mixture firmly to form crust. Bake 5 minutes; let cool while preparing the filling.

Filling: In food processor or blender, combine ingredients and process until smooth, about 30 seconds.

Bake: Pour mixture into crust. Bake until top is slightly browned, about 30 minutes. Cool and refrigerate until thoroughly chilled and firm, about 2 hours.

GRILLED TOFU

This comes from Kay Chun in The New York Times cooking newsletter. Kay wrote, "Pouring hot marinade over tofu slices encourages faster absorption of flavors, eliminating the need to marinate overnight. In a pinch, this method yields tasty results in three hours, but the recommended six hours deliver a much more complex, richer flavored tofu. Grilled, it makes a versatile side dish and is delicious warm or at room temperature. Pair it with steamed rice and a simple green salad, or turn the tofu into satisfying vegetarian sandwiches by tucking it into pita bread with lettuce and avocado."

Yield: 4 servings; Time: 20 minutes, plus 6 hours' marinating

To view this online, go to https://cooking.nytimes.com/recipes/1022297-grilled-tofu.

Ingredients

1 (14-ounce) block extra-firm tofu, sliced crosswise into eight equal slices (about 1/2-inch thick)

2 tablespoons safflower or canola oil, plus more for greasing grates

2 tablespoons minced garlic

1 tablespoon minced fresh ginger

1/3 cup low-sodium soy sauce

2 tablespoons turbinado sugar

1/2 teaspoon black pepper

2 tablespoons chopped scallions

Preparation

Arrange sliced tofu in a single layer on a paper towel-lined plate. Press top with more paper towels to remove excess water. Arrange tofu in a 9-by-13-inch baking dish, or any shallow dish that can hold the tofu in one layer.

In a small saucepan, combine oil, garlic and ginger over medium; bring to a simmer. Cook, stirring frequently, until softened and fragrant, 2 minutes. Add soy sauce, sugar, pepper and 1/4 cup water, and cook, stirring to dissolve the sugar, about 2 minutes.

Pour hot marinade over tofu. Gently turn tofu slices to evenly coat, then cover dish tightly with plastic wrap to seal in heat. Refrigerate for 6 hours (or up to 8 hours), flipping tofu slices halfway through.

Heat grill to medium and grease grates well (or heat a cast-iron grill pan over medium and lightly grease). Grill tofu over direct heat until golden and caramelized, about 3 minutes per side.

Meanwhile, transfer marinade to a small saucepan over medium and warm through, 1 to 2 minutes. Stir in scallions.

Transfer tofu to a serving plate and spoon over the sauce. Serve warm.