Wednesday, July 12, 2017

Hamburger Cookies - A "No Bake" Recipe

It's been a busy summer, and for the most part on our down times we're ready to just unwind with some swimming, playing, and and other summer activities. But occasionally we get inspired to tackle some new projects. 

In the last few weeks we've been invited to several barbecues. I used to make these fun and easy "no bake" cookies with my mom as a kid, and they are the perfect treats to bring to a barbecue! 

Even better, while they are super cute they are also a "No Bake" recipe which means you don't have to run your oven in order to enjoy them. Perfect for hot summer days. 
Ingredients - 
The recipe below makes about 20 cookies. 

1 package of of dark chocolate thin mints (we like the Haviland brand)
1/2 cup of sweetened shredded coconut
40 Nilla Wafer cookies 
2 cups powdered sugar
2 Tbsp. half & half (or cream) 
green, red, and yellow food coloring 
2 Tbsp sesame seeds
1 tsp honey 

Pre-Assembly -  
1) Make a quick frosting- mix the powdered sugar and half & half in a large measuring cup or small bowl until smooth. The consistency should be similar to white glue - thick but still a little runny. You may need to add a little more of either powdered sugar or cream to get the right consistency. 

2) Divide the frosting into two small bowls. In one bowl add a few drops of red coloring and mix until it is one solid color. Repeat with the other bowl, only this time using the yellow food coloring. Usually just a few drops is all that is needed, but you can mix until they reach your desired color. These frostings become your "ketchup" and "mustard."

3) Place the shredded coconut into a small dish. Add 2 to 3 drops of green food coloring. Stir until the coloring is evenly spread across the coconut and the coconut has turned green. The coconut it your "lettuce." 

We find it easiest to spread all the ingredients out on the table, near a tray lined with wax paper. 

Assembly - 
1) Take one Nilla wafer and turn it upside down. Use a small spoon to add a small amount of red coloring onto the cooking. Use the back of the spoon to spread the frosting evenly. It's okay if a little drips down the sides.

2) Place one thin mint on top of the red frosting. 

3) Place a small amount of yellow frosting on top of the thin mint with a different spoon, and smooth around evenly. 

4) Sprinkle a little of the green coconut on top of the yellow frosting. 

5) Put a small amount of yellow frosting onto the bottom of a second Nilla wafer cookie and place on top of the coconut. Again, it's okay if things drip a little bit. Straighten the cookie as best you can so that all the layers are lined up vertically. 

6) Use a small kitchen utensil to add a drop of honey on top of the top cookie. (We found the fat end of a chopstick worked well.) Spread the honey around a little bit and then sprinkle sesame seeds on top of the honey. 

7) Repeat with the remaining cookies. 

8) Set the cookies aside to set up. While they do not need to be refrigerated (and, in fact we don't recommend it as the Nilla wafers get a little soggy) on a really hot day you may want to set them in a cooler spot. 

9) Once the cookies are set up place them in an airtight container. They will keep for a couple of days. Or, they can be enjoyed right away! 

Cooking with Kids Tip - Little Brother and I found that it worked well to make them "like a factory" - I would do the spreading of the frosting and honey - while he would do the placing of the mints and sprinkling of coconut and sesame seeds. 

This summer we've shared them both with friends from swimming, a Fourth of July BBQ, and with family. They are always a huge hit with kids and adults! July is definitely a great month to celebrate a "little" hamburger fun!

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