Today I had a huge craving for something sweet, so I made some Chocolate Snowballs – an easy treat that you can freeze, is a favourite with kids and a no bake. In Finland, this recipe is a very traditional sweet and often the first thing that a child learns how to make in the kitchen, since they’re super easy, hardly any ingredients, no knives involved and no stoves or ovens! I remember learning how to make this at about five years old and I still make them – over 20 years later. We often have Chocolate Snowballs at children’s parties or on Saturdays – that are the Swedish and Finnish day when children can have sweets after dinner.
The Snowballs are also very easy to make vegan or gluten free. For vegan – use vegan or milk free butter. For gluten free – use gluten free oats. I always use the darkest cocoa powder that I can find, since it brings a deeper flavour and makes it a bit less sweet and sugary.
6 tablespoons of cocoa powder
4 tablespoons of water
2.5dcl (1 cup) shredded coconut
How to make them;
- Combine the sugar and the butter to a dough. The sugar and butter should be well combined and smooth. Use your hands for this.
- Add the cocoa powder, oats and the water and combine with your hands. Make sure that everything is an even dough and that there aren’t any specks of sugary butter left.
- Grab 2 flat plates. On one of them, add the shredded coconut and put the other one on the right hand side of the coconut plate.
- Roll little balls of the mix to smooth balls and the roll them in the coconut. Place the Snowballs on the empty plate.
- Once you’re done, put the Chocolate Snowballs in the fridge for a couple of hours to firm up and set.
Lasagna boats is a recipe that I’ve developed on my own, since I wanted an easier way to eat lasagna and combine it with another food I really enjoy: tacos. Basically you can go either way with this: the usual lasagna or a taco lasagna. The only difference is the seasoning, they’re both cooked and served in stuff n’ stands. This recipe is with meat, but you can easily change the meat for Quorn or any other meat substitute of your choice. Also, I’ve made the cheese sauce from scratch, but you can use canned béchamel sauce or cheese sauce too. If meat is expensive where you live it’s very easy to use a smaller amount and instead use more beans and shredded carrots as a filler. The boats can easily be frozen in containers until you need them and can be frozen at least three months. I can get about 15 lasagna boats from the recipe, depending on how thin I make the Bolognese and cheese sauces.
This recipe is perfect for kids and kids parties too.
450 grams minced meat
3 cloves of garlic
1-2 cans of baked beans
2 packs of taco seasoning
1-2 can(s) of water (use the baked beans can)
1 cube of meat stock
1 tablespoon of soy sauce
Butter or oil to fry in
1 litre of milk or cream
300 grams of grated cheese
2 packs of stuff n’ stand
1 pack of lasagna noodles
Grated cheese for decoration
- Start preheating the oven to about 200C
- Peel and chop the onions finely
- Heat a frying pan until very hot and put in the butter.
- When the butter has stopped sizzling, put in the chopped onions and cook them until they’ve got a golden colour.
- Put in the minced meat and brown it with the onions. Separate and chop up the meat until it’s fine and make sure it’s not pink.
- Coat it with the thickening and stir it in
- Add the rest of the ingredients for the Bolognese sauce and stir well!
- Let it simmer for at least 15 minutes to get the flavours out and then put it aside to cool while you make the cheese sauce.
- Melt the butter for the cheese sauce, on a hot stove, and put in the flour or thickening. Stir well, there shouldn’t be any lumps. I always use a whisker when I make the cheese sauce.
- Gradually add the milk or cream and mix until it has thickened and then add more until it’s all in there.
- Pull the sauce pan from the heat and carefully fold the grated cheese in to the sauce, until it has melted completely.
- DO NOT put the cheese sauce back on the stove after you’ve put the cheese in, it’ll make it chewy and stringy.
- Put out the stand n’ stuffs on a baking tray and assemble the boats just like you would with regular lasagna
- Break up the lasagna noodles and put a few pieces at the bottom, just so it covers it fairly evenly
- Put in a thin layer of the Bolognese sauce and then some cheese sauce.
- Repeat step A & B until it’s full.
- There should be cheese sauce on the top
- Add some grated cheese of your choice on top (I recommend parmesan, but whatever you have available is fine).
- Repeat this with the rest of the boats
- Bake them in the oven for about 30-40 minutes in the lower part of the oven.
Serve on its own or with a light, fresh salad. Enjoy!