Monday, February 15, 2010

Icebox Cake...Blast From The Past Monday

It's that means it's time for a blast from the past recipe! This is our first post like this but eventually we would like to get others to join in with their retro recipes. Until we get the word out, which may take a long time since we are not "mom bloggers", it'll probably just be our recipes. But we promise to make them good ones! First up...Icebox Cake. We first heard of this from a friend of our mom's...Ronda from Stellas Mom. She has made this for years for family birthdays. Jordie decided to try it the other night as a dessert for Super Bowl Sunday...and we LOVED it! We did our homework and learned a bit about Icebox Cake... It is called an Icebox Cake in America, a Zebra Cake in Great Britain and a Chocolate Ripple Log in Australia. The first icebox cake was from the early 1900's and became more popular in the 1930's with housewives eager to use their "iceboxes". While there are a number of variations, the basic icebox cake is a dessert consisting of whipped cream (real whipping cream is the secret), and chocolate wafers. (This is how we did it but our actual recipe is listed below in our post.) The recipe is also on the back of the box of Nabisco Famous Chocolate Wafers. It says the wafers are stacked to form a log with whipped cream holding them together, and then the log is laid on its side. A second log is formed and the two are set side-by-side and more whipped cream covers the exterior. The cake is then left overnight to chill in the refrigerator (or icebox:-) The wafers absorb moisture from the whipped cream and it reminded us of an oreo cake. You can really play with this cake and make it how you like. We recommend layering the whipping cream generously between the wafers. It doesn't look like a fancy cake but it tastes good:-) This dessert is usually served by cutting it into slices at a 45 degree angle, so bands of chocolate and cream are visible across each slice. We thought the wafers would be in the cookie section at the grocery store but we actually found them with the ice cream toppings. Maybe they're good crumbled on ice cream, too! If you ever need an easy and delicious dessert, give it a try. As you can see by this picture, Maui liked it. He managed to sneak a lick when we had it on the counter...he knows anything with whipped cream on it must be good! Icebox cake Prep Time: 20 minutes Ingredients: ~~1-2 pkg. plain chocolate wafers (Famous Wafers), about 60 ~~2 cups heavy cream ~~1/2 cup powdered sugar ~~1 tsp. vanilla


Beat together cream, powdered sugar and vanilla until stiff. Spread a generous spoonful on each cookie and stack them on a serving plate to make a long log. When all the cookies are frosted and stacked, cover the entire log with more whipped cream to cover thoroughly. Cover and chill in refrigerator for at least four hours. Slice on a diagonal to serve. Or, you can divide the wafers into eight groups. Frost the top of each wafer and stack them vertically, making eight stacks of cookies. Then frost the top and sides of each little stack, like you would a cake. Top each with a maraschino cherry half and chill for at least four hours. Serve one stack to each diner. Serves 8 Here is another variation...this sounds good too!
“Chocolate Éclair” Icebox Cake
Makes 14 servings
16 oz. package of graham crackers
2 (3.5 oz.) packages instant vanilla pudding mix
3 cups whole milk
8 oz. container frozen whipped topping, thawed
16 oz. container chocolate frosting
Blend the pudding mix, whipped topping, and milk in a medium sized bowl. Stir until well blended.
Place one single layer of graham crackers in the bottom of a 9x13" baking pan. Do not crumble, but leave the crackers whole. Fill in gaps with crackers broken in half if necessary. Spoon half of the pudding mixture over the crackers and spread evenly. Repeat with another layer of crackers and remaining pudding mixture. Finish with a layer of graham crackers. Cover the pan with plastic wrap and chill in the refrigerator for 30 minutes to set up a bit.
Stir the frosting and spread it over the whole cake up to the edges of pan. Cover and refrigerate cake for at least 4 hours before serving.

Sunday, February 14, 2010

Red Velvet...

... Whoopie Pies. What could be a better treat for valentines day than red velvet whoopie pies? These look so good. We haven't made these yet... but we will. Happy Valentines Day from The Blondes in the Kitchen!

Red Velvet Whoopie Pies

Makes 30 sandwiches

Cake: 2 cups (9.5-10 ounces) unbleached flour* 2 tablespoons cocoa powder (not Dutch processed) ½ teaspoon baking powder ¼ teaspoon salt 8 tablespoons (1 stick) butter, softened 1 cup (7 ounces) packed light brown sugar 1 egg, preferably room temperature 1 teaspoon vanilla extract ½ cup buttermilk, preferably room temperature 1 ounce (2 tablespoons) red food coloring

Filling: 4 ounces cream cheese, softened 4 tablespoons (½ stick) butter, softened 2 cups (8 ounces) powdered sugar ½ teaspoon vanilla

1. Adjust oven rack to middle position; preheat oven to 375F. Line baking sheets with parchment paper. In medium bowl, whisk together flour, cocoa, baking powder and salt.

2. In large mixing bowl, beat butter on medium-high speed for 30 seconds, until smooth. Add brown sugar and beat until light and fluffy, about 2 minutes. With mixer at medium speed, add egg and beat until thoroughly combined, then beat in vanilla. Add about one-third of flour mixture followed by half of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture. Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour.

3. Spoon (or pipe) batter in 1-inch diameter rounds about ½-inch high on prepared baking sheets, allowing 1 inch between each round.

4. Bake 7 to 9 minutes, or until tops are set. Cool cookies on cookie sheets.

5. To make filling: Add cream cheese and butter to mixer bowl and beat until smooth. Gradually add powdered sugar, alternating with vanilla. Beat until smooth.

6. To fill, dollop (or pipe) cream cheese filling on flat sides of half the cookies. Top with remaining cookies, flat sides down.

To store: Refrigerate in airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.

Source: Dinners and Desserts