By now you all know that chocolate and peppermint is one of my favorite combinations, so it's no surprise I decided to put a minty twist on the classic icebox cake. If you're uneducated on the topic of icebox cakes for some ridiculous reason, they are "cakes" made up of crispy cookies layered with whipped cream, and then refrigerated overnight which allows the cookies to soften a bit. The individual size makes these airy icebox cakes are the perfect dessert, snack, or even breakfast. The light, fluffy and refreshing peppermint whipped cream pairs perfectly with the soft, cake-like, intensely chocolatey cookie flavor. In an effort to stop grabbing stacks of them every time I walked by the container, I used Nabisco chocolate wafers for these mini cakes. You could definitely make your own crispy chocolate cookies, or just use another type of cookie. No matter which flavor combinations you choose, I promise you'll end up with some adorable and delicious little cakes that you won't be able to stop forking into your mouth.
Ingredients:
-1 cup of heavy cream
-1 tsp of peppermint extract (plus extra for brushing)
-2 tbsp of powdered sugar
-1 package of Nabisco chocolate wafers (or 35 medium sized crispy cookies)
-chopped peppermint bark or crushed candy canes for sprinkling
Recipe:
-whip the cream until soft peaks form, then add in the peppermint extract and sugar
-continue to whip until firm peaks form and set aside
-lay out some cookies and lightly brush/dab them with the peppermint extract
-layer about a tablespoon of cream on top of one wafer and top with another wafer, and repeat until you've used 5 wafers
-you can leave the cakes bare, or use another two tablespoons of cream to cover the top and sides
-if you've decided to cover the cakes in whipped cream, feel free to sprinkle on any peppermint-y garnishes you desire
-place in the fridge and let them sit overnight (i know, it's really difficult)
-take those beauties out of the fridge and admire them for all that they are
-EAT THEM ALL
No comments:
Post a Comment