CHOCOLATE CHIP ICEBOX COOKIES
Putting chocolate chips in these refrigerator cookies make them deliciously different. This treat is always welcome at my house.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 20 cookies.
Number Of Ingredients 11
Steps:
- In a small bowl, cream the butter, shortening and sugars. Beat in egg yolk and vanilla; mix well. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips and pecans. Shape into a 9-in. roll; wrap in plastic. Refrigerate overnight., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges are golden brown. Cool for 2 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 170 calories, Fat 10g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 129mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
MOCHA CHOCOLATE CHIP ICEBOX CAKE
Steps:
- Combine heavy cream, mascarpone cheese, sugar, espresso, and vanilla extract in a large bowl; beat with an electric mixer until firm peaks form.
- Arrange a single layer of chocolate chip cookies in an 8-inch cake pan or springform pan, covering the bottom as much as possible. Spread 1/3 of the whipped cream mixture evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by 1/2 of the remaining cream. Repeat with the remaining cookies and cream.
- Smooth the top, cover with plastic wrap, and refrigerate until flavors combine, 4 hours to overnight.
Nutrition Facts : Calories 379.3 calories, Carbohydrate 29.4 g, Cholesterol 60.6 mg, Fat 28.3 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 14 g, Sodium 130.5 mg, Sugar 17.7 g
NUTELLA CHOCOLATE CHIP COOKIE ICEBOX CAKE
An icebox cake is essentially cookies layered with cream, left to sit overnight or for a few hours - the cookies soften up, and the end result is like a layer cake! Super simple. And absolutely delicious! This cake uses a nutella cream, layered with chocolate chip cookies.
Provided by Leb25
Categories Dessert
Time 12h20m
Yield 1 cake, 12-48 serving(s)
Number Of Ingredients 5
Steps:
- Whip the heavy cream until it starts to become thick (not fully whipped).
- Add the entire jar of nutella and the cocoa powder to the cream, and beat thoroughly. There should be no lumps, and the cream should be whipped. make sure not to overbeat or the cream will separate.
- Briefly dip each cookie in the half cup of milk, then put one layer of chocolate chip cookies on the bottom of an 8x8 inch square pan (fill in holes with pieces on each layer of cookies, doesn't have to be flat or attractive -- just needs to cover the layer. Since you're putting round cookies in a square pan, square off the edges by breaking the cookies in half to line the flat sides against the edge of the pan, then just fill in the rest).
- Layer 1/3 of the cream mixture on top.
- Repeat cookie and cream layers until you finish with the cream on top (there are three layers of cookies and three layers of cream).
- Refrigerate overnight or at least 12 hours (it needs time to soften!).
- This gets better over time, and can be stored for at least a week in the refrigerator - perfect for a large party, to get dessert out of the way far ahead of time!
Nutrition Facts : Calories 613.9, Fat 41.8, SaturatedFat 23.2, Cholesterol 75.5, Sodium 255.2, Carbohydrate 57.6, Fiber 4, Sugar 16.7, Protein 6.7
MOCHA CHOCOLATE ICEBOX CAKE
Provided by Ina Garten
Time 12h20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
- To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
- Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.
CHOCOLATE-CHIP-COOKIE ICEBOX CAKE
Provided by Martha Stewart
Categories dessert
Time 10h10m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- To make the cookies: Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper. Sift flour, baking soda, and salt into a bowl. With an electric mixer on medium-high speed, beat the butter and both sugars until pale and fluffy, about 3 minutes. Reduce speed to low. Add eggs, 1 at a time, beating until combined after each and scraping down sides of bowl as needed. Add flour mixture in 3 batches, then beat in vanilla. Fold in chocolate chips.
- Using a 1 1/4-inch ice-cream scoop (or a tablespoon), scoop dough onto prepared baking sheets, spacing them 2 inches apart. Bake until edges are golden brown and centers are set, 14 to 16 minutes. Transfer sheets to wire racks to cool 5 minutes. Transfer cookies to racks to cool completely.
- To make the cream: With an electric mixer on medium speed, whisk 3 cups cream and the mascarpone in a chilled bowl until soft peaks form. Add granulated sugar and whiskey (if using). Whisk on medium-high speed until medium-stiff peaks form. Refrigerate until ready to use.
- To assemble the cake, dab the bottom of 11 cookies with a very small amount of cream mixture; arrange 9 in a circle on a serving plate, with 2 cookies in the middle. Carefully spread 1 cup cream mixture evenly over cookies, leaving a slight border. Repeat to form 7 more layer (staggering cookies), ending with cookies (you'll have a few cookies left over). Refrigerate, lightly draped with plastic wrap, overnight.
- To serve, whisk remaining 1 cup cream until soft peaks form, and spread over top of cake. Garnish with chocolate curls.
- To serve, cut the cake into wedges with a serrated knife.
ICEBOX CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 6h20m
Yield 12 servings
Number Of Ingredients 3
Steps:
- In the bowl of an electric mixer using a whisk attachment, whisk the heavy cream and powdered sugar until stiff.
- Crush one-third of the wafers by hand or with a rolling pin inside a resalable plastic bag until they become coarse crumbs. Set aside.
- In a round 9-inch springform pan, layer in one-third of the whipped cream, smoothing evenly with a spatula. Then layer half of the remaining flat whole wafers close to each other, then one-third more of the whipped cream, then the remaining whole wafers and finally top with the rest of the whipped cream. Garnish the top of cake with the crushed wafers.
- Cover and refrigerate for at least 6 hours.
- Run a paring knife around the springform pan and release the wall of the pan from around the cake. Leave the cake on the bottom of the pan and transfer to a serving dish or cake stand, then slice and serve.
CHOCOLATE CHIP COOKIE ICEBOX CAKE
The cake starts out sturdy but softens overnight in the fridge. At that point, it can be sliced into pieces like a traditional cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 6
Steps:
- Whisk 3 cups cream and the mascarpone in a chilled bowl until soft peaks form. Add sugar and whiskey. Whisk until medium-stiff peaks form. Refrigerate until ready to use (or up to 3 hours).
- Arrange 9 cookies in a circle (with cookies touching) on a cake stand or a plate. Place 2 cookies in center. Carefully spread 1 cup cream mixture evenly over cookies, leaving a slight border. Repeat to form 7 more layers, ending with cookies (you'll have a few cookies left over). Refrigerate, lightly draped with plastic wrap, overnight.
- Whisk remaining cup cream until soft peaks form. Spread over top of cake just before serving. Garnish with chocolate shavings.
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