did everyone have a great 4th of july? ours was spent with family outdoors on a farm, enjoying the beautiful weather we've been having, playing soccer, eating watermelon and popsicles. even baby #1 got a tangerine popsicle, which he quickly learned how to eat himself. i also discovered that baby #1 LOOOVES watermelon like it's going out of style. it's so much fun to watch him try new things for the first time. wouldn't it be crazy if we could remember the first time we did anything?? for baby #1 he's also learned how to sit by himself! imagine the new view! haha.
anyways, i wanted to share with you the dessert i made for the 4th. it's called an icebox cake and the steps are very simple. you can make any icebox cake with two main ingredients and you can flavor them any way you like:
1) cookies (think Oreos, Biscoff cookies, sugar cookies, animal crackers, graham crackers, grasshoppers etc etc!! maybe even poptarts. gasp!)
2) whipped cream (espresso, cinnamon, blueberry, chocolate? possibilities are endless!)
3) layer all the cookies and whipped cream together overnight in the fridge
Here I made my own cookies to layer with that are extra super duper spicy and are so gingery and delicious! The gingery spice pairs so well with the lemon-lime flavored whipped cream. These cookies also make your house smell like Christmas.
dirt bike man's parents got hooked on these extra spicy ginger cookies and homemade lemon-lime yogurt as a special treat. so i wanted to combine those flavors into an icebox cake for our family get together (which always, ALWAYS includes coffee too). these cookies are overloaded with TONS of spices, but they are SO SO good because of it. you will think you are misreading the recipe, but yes there is 1 1/2 t. cayenne in these. you will have leftover cookies, which is great. when you eat these cookies and have coffee at the same time, it will feel as if your coffee is 2000 degrees because of the heat, yet you can't stop eating them.
here are some of my other favorite icebox cake combos i saw:
Chocolate wafers + whipped cream by Smitten Kitchen
Cappucino Icebox cake by Kitchen Nostalgia
Funfetti Oreo Cake by Beyond Frosting
- 8 T softened butter
- 1/2 c. sugar
- 1 c. brown sugar
- 1/3 c. molasses
- 1/4 c. egg whites
- 2 1/2 c. all-purpose flour
- 1 1/2 t. baking soda
- 1 t. saigon cinnamon
- 2 t. freshly grated ginger
- 1 1/2 t. cayenne
- 2 t. freshly cracked black pepper
- extra sugar for rolling
- 1 1/4 c. chilled heavy cream
- 4 T powdered sugar
- zest of two lemons
- 2 t. freshly squeezed lemon juice
- 1 t. freshly squeezed lime juice
1) Heat oven to 350 F
2) Combine dry ingredients.
3) Cream butter and all sugars (including molasses) for 5 mins.
4) Add egg whites, mix until combined.
5) Add dry ingredients in 2 batches, mix until combined each time.
6) roll into 3/4" balls and roll in granulated sugar, transfer to cookie sheet and press flat using back of measuring cup or bottom of a flat drinking glass. press cup into sugar before pressing cookies flat so they don't stick.
7) bake for 13 mins and let cool 1 min on cookie sheet before removing to cooling rack.
For the whipped cream:
1) Combine all ingredients in a mixer fitted with a whip attachment--beat to stiff peaks.
In a loaf pan put a layer of whipped cream, then cookies (about 3 fit), then whipped cream until the whole pan is filled ending on whipped cream. Decorate with crumbled ginger cookies. You will have leftover cookies (yay for you!)