No Bakes

Happy Monday, y’all! No, seriously. It really is a happy Monday: I am about to spoil you rotten. Who says the first day following the weekend has to be one to dread? (Okay, only everyone). Luckily for you, I was so excited to kick off my new adventure of blogging, I decided to make my first recipe post a VERY special one. Oh yeah, you read that right! I will feature a favorite recipe of mine each week (until I think you know too much!). You can always find them under the "Baking Goals" folder. However, you have to make a deal with me. I will share my treasured treats only if you promise to:

  • Make the recipe and share it with someone you love.

  • Send me a photo of your finished product! (See below)

  • Tags: Facebook= @Boycepiequeen + Instagram= @thepiequeen_bg

  • Note: Viewers who ignore these rules and BRING me a bite will automatically be my favorite. I highly encourage this rule.

Easy enough, right? I'm glad we had this conversation.


Back to the good stuff. Today's first feature is none other than my best-selling, personal favorite: NO BAKES (I told you I was going to spoil you rotten!)


You may wonder why I'm setting the bar so high; choosing my best-seller as the first featured recipe. It's simple: No Bakes are the reason I am here today (on a baking blog, not Earth, silly). Dramatic? Eh, maybe, but totally true. My earliest memories of being in the kitchen were making No Bakes with my Mother when I was a little girl. I like to think that my love for creating goodies began in those very moments, in a kitchen that was full of just that. Pure love. Mom has always been more of a cook than baker, but between my Dad's sweet tooth and our frequent church events, No Bakes were her go-to. Fun fact: Dad has always called them Hob Knobs. Not-so-fun fact: I regret not calling mine that. Hindsight is 20/20, you know? Regardless, these cookies hold a special place in my heart, and in my childhood. Though I no longer cover the counter with wax paper to make them, and there have been slight alterations throughout the years, the recipe I use today is the same one my Mama and I used back then. I am truly so excited to share these with you! (Just like I was in this proud, sticky-faced memory! Not a whole lot has changed for this baby Pie Queen!)


You know the attractive, organized cookbook you have in your kitchen? Me too, but you won't find it here. I present to you darling folks, my (seriously fancy) recipe system:


I know, I know! You want to steal my method! But don't, I am too fancy to keep up with! You will thank me later.


Preparation: Be sure to have your parchment paper ready to go before you begin. I place mine on baking trays, but you can use the parchment paper alone if you prefer. Here is what my space looked like as I began: