Need to satisfy your sweet tooth? Look no further than Peggy Wang’s new book, Dessert & Booze Hacks, which provides 75 recipes that are as easy as they are delicious (which is to say: very). We’ve excerpted a few of our favorites—which are all about nutella, naturally—below.

1. CRAZY-EASY NUTELLA COOKIES

MAKES 10 TO 12 COOKIES

Sure, you could just spoon Nutella straight into your mouth with a spoon, but you’re classier than that. This idiot-proof recipe makes a very soft cookie that’s just sweet enough to satisfy any cravings.

1 CUP NUTELLA
1 LARGE EGG
1 CUP ALL-PURPOSE FLOUR

Preheat the oven to 350°F. Line a baking sheet with parchment paper. In a medium bowl, combine the Nutella, egg, and flour. Form into 1-inch balls and arrange them on the prepared baking sheet. Flatten the balls with the bottom of a glass. Bake until set, about 7 minutes. Let cool before serving.

VARIATIONS: Dust the baked cookies with confectioners’ sugar. Replace ¼ cup of the Nutella with peanut butter.

2. THE EASIEST TWO-INGREDIENT ICE CREAM EVER

SERVES 1 TO 2

Perhaps it’s not ice cream as you normally think of it, but it does make a deliciously creamy frozen dessert without an ice cream maker or a bunch of crazy ingredients. And you can modify it—add coconut flakes, peanut butter, or mini chocolate chips. Throw 1 cup of NUTELLA and 6 BANANAS into a blender or food processor and blend until smooth. Pour into a freezer-safe container and freeze until frozen. That’s it—ready to eat.

3. NO-BAKE CRUNCHY DESSERT LASAGNA

MAKES 16 SQUARES

You’ve been forewarned: your relatives will flock from distant lands the second they find out you’re making this to-die-for cereal snack on steroids.

2 (8-OUNCE) CONTAINERS FROZEN WHIPPED TOPPING, THAWED
2 CUPS CINNAMON TOAST CRUNCH CEREAL
3⁄4 CUP NUTELLA
1½ CUPS REESE’S PUFFS OR COCOA PUFFS
3⁄4 CUP CREAMY PEANUT BUTTER

Spread about 2⁄3 of one container of the whipped topping evenly into the bottom of an 8 × 8-inch square baking dish. Top with 1½ cups of Cinnamon Toast Crunch cereal. In a small saucepan set over medium heat, heat the Nutella until smooth and melted (don’t burn it!) and pour it evenly over the cereal. Carefully spread 2⁄3 of the second container of whipped topping over the Nutella. Top with the Reese’s Puffs cereal. In the same small saucepan set over medium heat, melt the peanut butter and pour it evenly over the cereal. Carefully spread the remaining whipped topping on top. Freeze until firm, about 4 hours. Crush up the remaining ½ cup of Cinnamon Toast Crunch cereal and sprinkle it on top. To serve, cut into squares with a sharp knife.

4. NUTELLA RAVIOLI

MAKES 16 RAVIOLI

Nutella and banana cuddled together into little crispy pockets of nom? It’s the sweetest love story there ever was. Just try not to shove them into your face by the fistful—Nutella turns us all into slightly less dignified people.

1⁄2 CUP NUTELLA
16 WONTON SKINS
1 BANANA, SLICED INTO 16 THIN ROUNDS
OLIVE OIL OR NONSTICK COOKING SPRAY
CONFECTIONERS’ SUGAR (OPTIONAL)

Preheat the oven to 375°F. Place 1/2 tablespoon of Nutella into the center of each wonton skin. Put a banana slice on the Nutella. Dip your finger in some water, run it along the edge of the skin, and fold the skin in half, pressing to seal. Arrange the prepared ravioli on a greased baking sheet. Brush the ravioli with olive oil. Bake until the skins are crispy and golden brown, 8 to 10 minutes. Let cool slightly, then serve. If desired, dust the ravioli with confectioners’ sugar just before serving.

5. GRILLED S’MORES SANDWICHES

Serves 1

You heard it here first: Nutella is one of the four food groups ... hence why it is perfectly acceptable for you to eat this sandwich for lunch, or as any meal, really.

1⁄2 TABLESPOON BUTTER
1 TABLESPOON NUTELLA
POUND CAKE (2 SLICES)
1 TABLESPOON MARSHMALLOW FLUFF
SEA SALT

In a nonstick grill pan set over medium-low heat, melt butter. Spread Nutella on 1 slice of pound cake. Spread marshmallow fluff on a second slice of pound cake. Add a sprinkle of sea salt. Press the slices together to make a sandwich and put the sandwich in the hot buttered pan. Cook until golden brown, about 2 minutes per side. Serve immediately.

Reprinted from Dessert and Booze Hacks: 75 Amazingly Simple, Trick-Out Sweets and Drinks. Copyright © 2015 by Peggy Wang. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.