Zebra icebox cake — homemade chocolate cookies in malted milk cream
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***RECIPE, FEEDS 8***
For the cookies
1 stick (113g) butter
1 1/4 (250g) cup brown sugar (or white sugar + a glug of molasses)
3/4 cup (75g) dutch cocoa powder
1 egg
1 cup (120g) flour
1 cup (175g) mini chocolate chips
baking powder
vanilla
milk
salt
For the whipped cream
3 pints (1.5 liters) cream
1/2 cup (80g) malted milk powder (or even more if you like the taste)
1/2 cup (100g) sugar
vanilla
Melt the butter. Stir in the sugar, a little glug of vanilla, a big glug of milk, a dash of baking powder, a small pinch of salt (or a big pinch if you're using unsalted butter), cocoa powder, egg, flour and chocolate chips.
Dump the dough onto a piece of parchment or plastic wrap and shape it into a rough log. Chill until solid enough to roll into a more uniform log. Chill again until firm enough to cut into uniform thick coins of dough. Place the coins onto baking sheets and bake at 350ºF/180ºC until they look done – 10-12 minutes. Let cool completely before assembling the cakes.
Combine the cream, milk powder, sugar and a big glug of vanilla. Whip until you have whipped cream. You'll have an easier time assembling the cakes if you chill this a bit first.
Assemble the cakes by alternating cookies with heavy layers of whipped cream. Watch the video for ideas about how to shape them, but you could also just do this lasagna-style in a cake pan. Maybe bash a couple of your cookies into a powder to sprinkle over top.
Let the cakes chill in the fridge for at least a day — the cookies and cream need time to kinda melt together.
How to Make Lemon Icebox Cake
Looking for a no-bake dessert recipe for this summer? imperialsugar.com Lemon Icebox Cake is an yummy recipe that's just about as easy as it gets. Bright, cool, crisp, and refreshing - icebox cakes prove that sometimes the best recipes are the most simple. This is a great kid-friendly, beginner chef recipe as well and perfect for summer parties and picnics, especially on the Fourth of July or a backyard BBQ. #imperialsugar #dessert #recipe #nobake #iceboxcake #cake #lemoncake #lemon
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Fruit Cocktail Ice Box Cake | Easy To Make
Here's the super easy and yummy Fruit Cocktail Ice Box cake. Indulge with the not so sweet cake.
Here's what you'll need:
200g crushed biscuit-digestive or graham ( 2cups - 1 cup for the base and 1 cup for the 2nd layer)
40g melted butter-salted (4 tablespoon)
200g cream cheese (1 cup)
20g sugar (2 to 3 tablespoon)
300ml whipping cream or all purpose cream-chilled (2 cups)
1 teaspoon vanilla extract
500 grams fruit cocktail (drained) (3 cups)
some apricot jam (optional)
Thank you for watching my lovelies. I'm so overwhelmed with your love and support. See you in the next video. ????????????
Food for the soul:
Matthew 22:37-39 NIV
37 Jesus replied: “‘Love the Lord your God with all your heart and with all your soul and with all your mind. 38 This is the first and greatest commandment. 39 And the second is like it: ‘Love your neighbor as yourself.'
#CremaDeFruta
#IceBoxCake
#Fruitcocktail
Easy No-Bake Lime Icebox Cake
Chowhound’s Guillermo Riveros shows us how to make the perfect no-bake dessert for the summer, carlota de limon (lime charlotte). This airy and luscious dessert is a favorite in Mexico. Not only is it pantry-friendly, it can also be made in five minutes. No oven needed; just let it set in the refrigerator and it’s ready to serve. The star ingredient is the lime with its floral, tart, and acidic notes, making this a perfectly refreshing and bright treat. According to Guillermo, “This is for sure the best cake I’ve ever made.” Scroll down for the recipe and try for yourself.
Note: This video was shot before Goya CEO's comments on 7/9/20 - Guillermo does not promote/endorse Goya products.
Recipe:
*you need a baking dish!
Ingredients
3/4 cup lime juice (about 5-6 medium limes)
1 can evaporated milk (12 oz)
1 can condensed milk (14 oz)
1/2 tsp vanilla extract
1+ pack Maria cookies or Marie biscuits (amount of cookies needed depends on the shape & size of your baking dish)
Lime zest
Extra virgin olive oil for drizzle (I recommend Arbequina)
Directions:
Juice limes.
Strain lime juice through a fine mesh sieve and pour into a blender.
Pour cans of evaporated and condensed milks straight into the blender.
Add vanilla extract.
Blend for a couple of minutes until you achieve a smooth mixture - be careful to not over do it or you’ll end up with too many air bubbles.
In your baking dish, pour in a little bit of the mixture, tilt the pan to cover evenly, or use silicone spatula.
Arrange a single layer of Maria cookies.
Pour in a bit of the mixture over the cookies to coat them and use a spatula to smooth, then add another layer of cookies and so on repeating until you have used up all of the mixture, and finish on a layer of just mixture (top layer).
*You can break up some of the cookies to fill in any small gaps (see video).
Cover and refrigerate to set - it needs at least 3 hours in the refrigerator - I recommend leaving it overnight.
When ready to serve, zest lime over the top layer and portion.
I like to finish mine with a drizzle of olive oil.
Enjoy!
--
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Oreo Icebox Cake - 2 Ingredients
Oreo icebox cake is super, simple, and delicious. It's made with a creative combination of whipped cream and Oreo cookies. You can also use Cool Whip, if you like. I always make this up for parties or social gatherings. If you're a cookie and Oreo lover, give this a try and let us know what you think. Get the full recipe:
All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.
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Chocolate Icebox Cake - Easy No Bake Dessert
Chocolate icebox cake is one of the easiest desserts to make. Four simple ingredients come together to form a dramatic dessert that solves a chocolate fix and makes any adult feel like a kid.
=== ???????????? RECIPE ===
2 cups (180 ml) heavy cream
2 tablespoons sugar
1 teaspoon vanilla
1 - 9 ounce (255g) package chocolate wafers
Add the cream, sugar and vanilla to a large chilled bowl. Beat on high speed until stiff peaks form.
To build: Spread 1 teaspoon of whipped cream onto each wafer making stacks. On your serving platter, spread a small amount of whipped cream on the bottom as the base for the cake. Stand the stacks of wafers on edge, next to one another to form a log. Ice with remaining whipped cream.
Refrigerate for a minimum of 8 hours, up to 24 hours. Dust with grated milk chocolate.
To serve: cut into diagonal slices
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=== ???? CHAPTERS ===
00:00 - About Today's Episode
00:19 - Welcome to Let's Celebrate TV
01:04 - It starts with Whip Cream
03:04 - Building the Chocolate Wafer Stacks
04:52 - Building the Cake Log
08:07 - Adding Chocolate Shavings
08:58 - Cutting and Tasting
10:23 - Social Media and Video Recommendations
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