Gluten-Free Peanut Butter Oreo Icebox Cake

by Danielle Leavitt

I’m getting my sweet tooth back after a winter of warm soups and comfort food. I’m craving something frozen, with whipped cream, cookies, and peanuts….like a hot fudge sundae! This Peanut Butter Oreo Icebox Cake takes the traditional hot fudge sundae to the next level. It is easy, NO BAKE, all gluten-free, and I promise you will enjoy it.  Have fun with this one! You can use many different toppings like peanuts, strawberries, M&M’s, chocolate chips, and caramel or hot fudge sauces.


  • 1 16oz container Cool Whip or other nondairy whipped topping
  • 1 ½ cups peanut butter, crunchy or creamy (it is easiest to use a creamier based peanut butter for mixing and spreading purposes)
  • ¾ cup fudge sauce
  • ¼-1/3 cup crushed peanuts
  • 2 boxes gluten free Oreo cookies (I use Glutino brand)
  • 8 x 8 aluminum baking pan lined with non-stick tin foil


  1. Create four rows of Oreos along the bottom of the aluminum pan
  1. In a separate bowl, mix the Cool Whip and peanut butter until totally combined
  1. Spread ½ of the peanut butter mixture over the Oreo’s, then top with another layer of Oreo’s
  1. Drizzle ½ cup of the fudge sauce over top
  1. Spread on the remaining peanut butter mixture and drizzle on top the remaining fudge sauce
  1. Crumble all the remaining Oreo’s and sprinkle them, along with the peanuts or other toppings, over the top

7. Place in refrigerator 4-8 hours, or preferably in freezer for 3-4 hours

8. Slice and enjoy!

Spring has sprung, and it’s great to enjoy a gluten-free frozen treat that is so easy to make and tastes great!!!!!


Vegan Cashew Thumbprint Cookies with Berry Chia Jam

By Katja Lierhaus ’16

These vegan cookies are incredibly flavorful and take only about 15 minutes of prep work with no baking required. The cookie base consists of oats and cashews with a creamy undertone. To complement the nuttiness of the cookie, the berry jam is fresh and delivers the right amount of fruitiness. These cookies are actually quite healthy, and so delicious that you just may eat the whole batch and not feel an ounce of guilt! This recipe makes 12 cookies, plus extra jam to fill two small mason jars.




¾ cups cashews

¾ cups rolled oats

2 tbl coconut oil

2 dates

¼ tsp vanilla extract


Berry Jam-

2/3 cup fresh berries (raspberries, blueberries, etc.)

½ cup water

3 tbl chia seeds

½ cup dates


For the cookies-

Grind the cashews, coconut oil, and vanilla extract in a processor or blender until it forms a thick butter. Add the oats and the dates and pulse until it begins to stick together. Form into thumbprint cookies on wax paper and place in the fridge for at least an hour.


For the berry jam-

Add 2 tbl chia seeds to the water. Wait 10-15 minutes or until a thick, gelatinous consistency is achieved. Separately in a food processor or blender, blend the berries and the dates together until thoroughly combined. Add the remaining 1tbl of chia seeds and blend. Mix the water + chia gelatinous mixture with the blended berries and fill the cookies in with the jam.


Can keep in the refrigerator for up to three days.


(adapted from

Overnight Oats

By Eliza Hale

I like making overnight oats because they are delicious and healthy, and they are one of the only meals I can make myself in my dorm room.  The only appliance you need to make them is a fridge, and some of the ingredients are available in the dining hall. Hence, perfect dorm-room food.  They are easy to prepare, and you can get creative with the quantities and types of ingredients.  No matter how creative you get, they will still *almost* always turn out edible.


My boyfriend calls overnight oats ‘baby-food’ and my sister calls them ‘mush’.  I’ll admit that overnight oats don’t look especially appealing, but even the boyfriend and sister agree that they are awesome.

So what the heck are overnight oats?

They’re just like oatmeal, but instead of cooking the oatmeal in hot water or milk, you soak the oats in cold water or milk.  They need to soak for at least a couple of hours; I usually make them the night before and let them sit overnight.

You could make overnight oats with just rolled oats and milk, but I like to add a few more ingredients to up the deliciousness factor.  One of these ingredients is chia seeds.  They’re not strictly necessary, but I always use chia seeds because they add so much.  They make the overnight oats seem creamy.  Chia seeds are the same seeds you might have used to grow a chia pet when you were little; you can buy them from most grocery stores (probably in the health food section).  They soak up about four times their volume in liquid.  They don’t add much flavor, but they add to the texture of the oats.

I also always add banana.  I usually mash half a banana per serving.  The banana and chia seeds work really well together to give the oats a nice consistency.


So here’s the darn recipe already:

  • banana(1/2 banana mashed) – eat the other half, nom nom
  • cinnamon(a pinch)
  • rolledoats (1/3 cup) – rolled oats work better than instant-oats
  • chiaseeds (1 tablespoon)
  • almondmilk (1 cup) – any milk will work! You can also substitute yogurt for part of the milk
  • nuts, seeds and dried fruit – my favorite combination is walnuts and dates
  1.     I use a mason jar to combine the ingredients because I like how it looks, and it comes with a lid; but any cup or bowl will work, just put saran-wrap on top when you soak the oats.
  2.     Mash ½ banana in mason jar, cup, or bowl.
  3.     Stir cinnamon into banana.
  4.     Add remaining ingredients (oats, chia seeds, almond milk, nuts, and dried fruit), stir, and refrigerate for anywhere between 2 hours and 2 days.
  5.     Enjoy!

Ways to get fancy:

  • Try adding other spices.  I like nutmeg and cardamom.
  • Add honey, nut butters, or Nutella.  Best to stir these in with the banana and spices before adding other ingredients.
  • Add fresh fruit to the oats right before eating.  I find that fresh fruit loses its flavor if you add it before refrigerating.
  • Microwave the oats before eating if it’s chilly outside.
I made two variations this time around: cinnamon cranberry walnut (left), and cranberry chocolate macadamia nut (right).  Both tasty, but the taste-testers and I agreed that the cinnamon cranberry walnut was better.
I made two variations this time around: cinnamon cranberry walnut (left), and cranberry chocolate macadamia nut (right). Both tasty, but the taste-testers and I agreed that the cinnamon cranberry walnut was better.

No-Bake Bliss: Oreo Trifle

By Victoria Piccione

The days are getting shorter; leaves are mottled with small splashes of red, a few even litter the ground, a preview of what’s to come; and finally there’s a little nip in the air. The temperature inside the cement cube that is my room has finally fallen below a stuffy and sticky 90-degrees. But just when I’m about to getexcited, pulling out my fleeces and sweaters, convinced that they’re finally here to stay…

…another heat wave rolls in as the “last blast” of summer. Oh, my dearly beloved New England, why? You see, normally I’m gung-ho about fall desserts, ready to preheat the oven that’s gotten far too little use this past summer. I don’t mean to be ungrateful to summer, but really, she makes baking a hot mess!

Not to mention autumnal desserts: spiced chocolate-butterscotch-chip pumpkin bread. Apple pie, apple crisp, apple crumb bars, apple dumplings… apples that, while delicious when pulled off the tree, are spectacularly transformed in the oven. Excuse me as I go all Julie Andrews on you, but these are a few of my fav-or-ite things.

photo 2Mother Nature, though, really couldn’t care less about my fall fantasies, so I suppose it’s best I embrace her (literal) warmth and hold out from using the oven for at least another few days. And an awesome no-bake recipe like this one certainly makes her trial on my patience more endurable!

Imagine: an Oreo cookie crumb crust, and a thick one at that. Silky chocolate mousse that requires very little prep. A layer of whole Oreos for good measure. Rich mascarpone whipped cream, studded with toasted hazelnuts if you so desire. Yet another fluffy layer of pillow-y whipped cream, garnished with more Oreo crumbs and hazelnut pieces- because it’s all about the aesthetics (sort of).

Each individual component is remarkably simple on its own. But then, brought together in the Holy Matrimony of this no-bake dessert, it’s magical. Words escape me, and thus, it can be constrained to no name. Sure, it’s not a warm slice of apple pie alla mode, but it’s a sweet and fairly simple way to enjoy the dog days of summer. Even I, who can’t keep my mind from dreaming of leaf-peeping and decorative cornstalks framing front doors, find myself thanking Mother Nature for her last taste of summer because that taste sure is a delicious one when it’s full of this blissfully bake-free dessert.

photo 1-3

You’ll need:

  • A handmixer
  • A food processor
  • Refrigeration
  • Trifle dish or glass bowl



1 package Oreos

½ cup unsalted butter, melted

Chocolate Mousse

Recipe adapted from Two Peas and Their Pod

7 oz. semisweet chocolate, chopped

3 Tbs. water

4 eggs, separated, room temperature

Pinch of salt

Whipped Cream

16 oz. heavy cream, chilled

8 oz. mascarpone cheese, room temperature

½ cup chopped hazelnuts, lightly toasted*

Powdered sugar, to taste

1 package Oreos for layering

*You can easily toast hazelnuts by placing them in a single layer on a paper plate in the microwave for 12-15 minutes. Just pay attention to the smell to prevent burning! More info on toasting nuts can be found here.

1) Crust: In a food processor or plastic bag, crush the Oreos until they’re small crumbs but with a few chunks remaining. In a 9×13” pan or large serving bowl with straight sides, add the crumbs and crush further with a fork. Pour the melted butter over the Oreos, and combine with the fork, making sure all crumbs are coated. Using your hands or the fork, press the Oreos into an even layer on the bottom of the pan/bowl.

2) Chocolate mousse:

A. In a heatproof bowl over a saucepan of simmering water (or in a double boiler if you’ve got one!), combine the chocolate and water. Stir occasionally, until the chocolate is almost entirely melted. Remove bowl from heat and stir until mixture is completely smooth. It should be shiny. Set aside to cool.

B. Using an electric hand-mixer or standing mixer, beat the egg whites and salt. Whip until stiff peaks form, scraping down the bowl to make sure the whites at the bottom are also whipped.

C. Once the chocolate mixture has reached near room temperature, stir in the egg yolks. Add one third of the whipped egg whites to the chocolate mixture and gently fold in using a rubber spatula. Fold in the remaining egg whites until streaks are no longer visible.

3) Scoop the chocolate mousse onto the crust and spread in an even layer to the sides of the pan/bowl. Next, create a layer of whole Oreo cookies on top of the chocolate mousse such that all the Oreos are touching. Refrigerate while you make the whipped cream layers.

4) Whipped cream:

A. Using an electric hand-mixer or standing mixer, beat the heavy cream on medium-high speed for 3-5 minutes, or until stiff peaks begin to form. Transfer half of the whipped cream to another bowl and refrigerate. To the remaining half of whipped cream, add the mascarpone cheese, and gently fold it into the cream until no clumps of cheese remain. Add powdered sugar to taste. Finally, stir in the toasted hazelnuts.

photo 1-4B. Remove the pan (with Oreo crust, chocolate mousse, and Oreo layers) from the fridge, and gently spread the mascarpone whipped cream in an even layer over the Oreos. On top of the mascarpone whipped cream, add another (and final!) layer of whole Oreos.

5) Remove the half of untouched whipped cream from the fridge, and spread over the final layer of Oreos. Garnish the trifle with any remaining Oreos, chopped, and hazelnuts. Refrigerate until serving. Enjoy!