With social distancing and quarantine being so important now more than ever during the Coronavirus pandemic, going to the grocery store can be quite challenging. Sometimes, you may be stuck with little food or just simply leftovers, which can get a bit tiring after a while. With this said, have you had one of those moments when you get that craving for just a little something sweet when you get a little stressed or anxious, but don’t have anything to nibble on to calm your nerves? That can be a desperate moment. Personally, I always try to turn to chocolate chip cookies, which my parents and I always have stored somewhere in our cabinets! However, when desperation hits and those cookies don't quite hit the spot, pantry and fridge staples like oats, cream cheese, and even frozen bananas can be a total life saver.
I say this my friends as during this time of quarantine, it is time more than ever to get crafty and get creative in the kitchen! You can still make mouth-watering treats without making several stops to the grocery store, just maybe one stop to your pantry. So sweet-tooth lovers behold, I present you with the best pantry dessert recipes for self-care during these crazy times:
Peach Dump Cake
Dump cakes are infamous for being a quick and easy fix for anyone with a sweet-tooth. This recipe only contains tree ingredients that are commonly found in the pantry, and good news for you - you can interchange the filling with whatever canned fruit you may have stored.
Serves : 18 slices
Gather Together :
- 1 - 29 Ounce of Canned Peaches in Syrup
- 1 - 15 Ounce Box of Yellow or Vanilla Cake Mix
- 1 1/2 Sticks of Butter - Melted
- First preheat oven to 350 degrees F. Then cut the butter into chunks and melt if you haven't already done so. Use the microwave in 30 second intervals, or melt in a small pan over low-medium heat.
- Coat a 9x13 baking dish with non-stick cooking spray or grease the dish with more butter.
- Dump in your canned peaches.
Sprinkle the dry cake mix over the top of the peaches. Spread out.
Drizzle the melted butter over the top of the cake mix layer. Try and get as much surface as you can, without getting too fussy.
Bake for 55 minutes to 60 minutes. The edges will be golden brown. The fruit bubbles up and cooks the dry mix from the bottom up, while the melted butter works it's way down.
Cool for about 10 minutes to serve warm or cool to room temperature. Top with vanilla ice cream or a big dollop of whipped cream.
No Bake Cookies
If you are craving cookies but don't have flour in your cupboard, fret not! We found the best chewy no bake cookies that will surely satisfy!
Serves - 2 Dozen or 24 Cookies | From Belly Full
Gather Together :
- 2 cups granulated sugar
- 2 tablespoons unsalted butter
- 2 tablespoons unsweetened cocoa powder
- 1/2 cup whole milk
- 1/4 teaspoon kosher salt
- 1/2 teaspoon vanilla
- 3/4 cup creamy almond butter (or peanut butter…really any nut butter!)
- 2 cups uncooked quick-cooking oats
- Line two baking sheets with parchment paper; set aside.
- In a medium saucepan, add in the sugar, butter, cocoa powder, and milk. Over medium heat, bring the ingredients to a boil, stirring constantly, until butter is melted, sugar is dissolved, and mixture has thickened, about 1 minute.
- Remove from the heat and add in the salt, vanilla, and almond butter until combined. Stir in the oats until completely combined and coated.
- Working quickly before the mixture starts to harden, using a tablespoon sized cookie scoop, drop batter onto the prepared baking sheets, a couple inches apart since they will spread slightly.
- Allow to cool completely.
- Once they have hardened (about 25 minutes) serve and enjoy!
Lemon Pie Muddie Buddies Mix
Muddie Buddies are a delicious dessert usually made from chocolate, Oreo's, and Chex-Mix. This recipe takes similar ideas and adapts it for lemon pie lovers everywhere! Super easy to make and utterly delicious, it is well worth the make!
Serves - 12 | From Back For Seconds
Gather Together :
- 1 1/4 Cups of White Chocolate Chips
- 2 Tablespoons of Butter
- 2 Tablespoons of Lemon Juice
- Yellow Food Coloring - Optional
- 6 Cups of Chex Cereal
- 1 1/2 Cups of Powdered Sugar
- Zest of One Lemon
- In a large glass bowl heat the white chocolate, butter, lemon juice, food coloring in the microwave in 30 second bursts, stirring between each burst until melted and smooth.
- Stir in Chex gently, until coated. Pour powdered sugar into a large zip top bag and pour cereal mixture into bag and shake until mostly coated. Pour into a single layer onto wax paper and add lemon zest. Let dry completely. Store in a sealed container.
Because it calls for frozen fruit, one bowl for mixing, and minimum kitchen equipment, this cake is a breeze for bakers of all levels!
Serves - 10 Slices of Cake | From Bon Appetit
Gather Together :
1 Stick of Unsalted Butter
2 10-ounce Bags of Frozen Cherries or Blueberries
2 Tablespoons Plus 1 Cup of Sugar
2 Cups of All-Purpose Flour
2 Teaspoons of Baking Powder
1/2 Teaspoon of Salt
1/4 Teaspoon of Baking Soda
3 Large Eggs - At Room Temperature
2 Cups of Sour Cream or Non-Fat Original Yogurt - Divided'
- Arrange a rack in center of oven; preheat to 425°. Take this time to assemble all your ingredients and do your prep. Melt butter in small bowl in a microwave or in a small saucepan over medium heat and let cool. Finely grate zest of whole lemon, then squeeze 2 tablespoons of lemon juice; set aside.
- Brush 1 tablespoon of melted butter around bottom and sides of cake pan (if you don’t have a pastry brush, use your fingertips). Line bottom of pan with a circle of parchment paper, smoothing to eliminate air bubbles between parchment and pan. Making a parchment circle is easy: just place your pan on a piece of parchment, trace the circumference with a pencil, then cut it out.
- Toss cherries or blueberries, two tablespoons of sugar, two tablespoons of lemon juice, and two tablespoons of melted butter in cake pan (fruit will clump up when it hits the melted butter, which is fine). It’ll all melt together as it bakes.
- Bake cherries, gently shaking pan once halfway through, until fruit juices are thick and bubbling around sides of pan, 40–50 minutes. Let cool. Reduce oven temperature to 350°.
- Whisk 2 cups of flour, 2 teaspoons of baking powder, salt, baking soda, and 1 cup of sugar in a large bowl.
- Make a well in the center of dry ingredients. Beat 3 eggs to blend and pour into center of well along with 1 cup of sour cream, 2 teaspoons of lemon zest, and remaining butter (it’s okay if butter has re-solidified; go ahead and scrape it in there).
- Starting in the center, whisk to blend egg mixture, then make larger circles outward to incorporate dry ingredients. Whisk several more times until batter is smooth.
- Carefully dollop large spoonfuls of batter over fruit (it’s okay if pan is still warm and some fruit juices pool around batter); gently smooth surface.
- Bake cake until top is golden brown and a tester or toothpick inserted into the center comes out clean, 45–55 minutes.
- Let cake cool in pan 10 minutes, then use a paring knife to loosen cake from edge of pan.
- Place a wire rack over pan, then swiftly invert rack and pan; cake should release from pan on its own. Lift cake pan off cake, peel off parchment, and marvel at your creation. If some of the cherries cling to the parchment, tuck them back into place. Let cake cool completely.
- Whisk remaining 1 cup sour cream with 1 to 2 of sugar in a large bowl. Dollop on each slice before serving.
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