MINI CHOCOLATE ICEBOX CAKES

HAVE YOU EVER HAD ICE BOX CAKE? MY MOM IS FAMOUS FOR MAKING ICE BOX CAKE WITH NABISCO CHOCOLATE COOKIES (PLEASE EXPLAIN TO ME WHY THEY ARE SO EXPENSIVE-I DON'T GET IT!!) AND WHIPPED CREAM!  SHE SANDWICHES THE COOKIES AND CREAM AND STACKS THEM INTO A HUGE LOG.  THEN, YOU PARK IT IN THE FRIDGE FOR SEVERAL HOURS OR OVERNIGHT AND THE COOKIES SOFTEN INTO A DELICIOUS CAKE LIKE DESSERT!  THIS IS A VARIATION OF MY MOM'S DESSERT, JUST SERVED IN A MORE INDIVIDUAL WAY!  THESE CUTIES ARE MADE THE SAME WAY AND EQUALLY AS DELICIOUS!!!

 

 

All you need is a box of the Nabisco chocolate wafers and this awesome whipped cream!  Layer cookies and piped whipped cream as high as you'd like and decorate with mini chips or melted chocolate on the plate.  Cover and park in the fridge for a few hours or overnight!  Once soft, dig in!

WHIPPED CREAM:  

• 1 1/2 cups chilled heavy cream
• 3/4 cup powdered sugar

1. In the mixer, use whisk attachment and beat the heavy cream & powdered sugar.  Beat on high to until stiff peaks have formed.

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FRESH WHIPPED CREAM!!

HERE IS THE RECIPE FOR THE STABILIZED WHIPPED CREAM I USED!  IT WILL NOT DEFLATE LIKE REGULAR WHIPPED CREAM MIGHT.
WHIPPED CREAM:  

• 2 tablespoons cold water
• 1 1/4 teaspoons unflavored gelatin
• 1 1/2 cups chilled heavy cream
• 3/4 cup powdered sugar

1. Add the cold water to a small bowl, then sprinkle the gelatin over it. Allow to sit for about 10 minutes, until it has set.
2. In a small skillet, add about 1/2-inch of water, and heat over medium-high heat. Place the small bowl with the gelatin directly inside the skillet. Stir the gelatin until it is melted, about 2 minutes. Remove the bowl from the skillet.
3. In the mixer, use whisk attachment and beat the heavy cream & powdered sugar.  Beat on high to soft peaks.  Add in the melted gelatin mixture and continue to beat until stiff peaks have formed.

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SALTED CARAMEL BROWNIE TRIFLE

 ARE YOU SITTING?  YOU MIGHT WANT TO TAKE A SEAT FOR THIS RECIPE!!!!  IT IS THAT GOOD!!! I THINK THIS IS THE MOST AMAZING TRIFLE EVER.  AND TRUST ME, I HAVE MADE MANY TRIFLES IN MY TIME!!!! LOL  

THIS TRIFLE STARTS WITH 11 CARAMEL BROWNIES FROM FAIRYTALE BROWNIES.  HAVE YOU TRIED THEIR BROWNIES?  THEY ARE FUDGY, MOIST, THICK AND DENSE.  THE PREFECT BROWNIE FOR A TRIFLE.  THESE BROWNIES STAND UP TO THE TEST OF LAYING IN A BOWL WITH FRESH WHIPPED CREAM, HOMEMADE SALTED CARAMEL AND NOT TURNING INTO MUSH.....EVEN AFTER AN OVERNIGHT PARK IN THE FRIDGE!!!!

YOU CAN VISIT FAIRYTALE BROWNIES ON THEIR WEBSITE OR ON FACEBOOK. REMEMBER TO TELL THEM I SENT YOU!

NOW ONTO THE RECIPE!!!!
1. CUT 11 CARAMEL FAIRYTALE BROWNIES INTO 16 BITE SIZE SQUARES.

2.  MAKE HOMEMADE SALTED CARAMEL.  THIS CAN BE MADE SEVERAL DAYS AHEAD OF TIME AND PARKED IN THE FRIDGE.  THE RECIPE MAKES 2 CUPS.  YOU WILL ONLY NEED 1 CUP FOR THIS RECIPE.  USE THE REST ON APPLES, ICE CREAM OR JUST WITH A LARGE SPOON! MMMMMM!
SALTED CARAMEL RECIPE-

Ingredients:

2 cups sugar
1 2/3 cups heavy cream
2 Tbsp salted butter
3/4 tsp coarse sea salt

Method to make the caramel sauce:

1. Spread the sugar in an even layer in a large metal pot, at least 6 quarts. Set over a moderate heat and cook without stirring, until the sugar near the edge just starts to liquefy.

2. Use a wooden spoon and begin stirring, encouraging the melted sugar around the edges toward the center, delicately stirring up any sugar melting on the bottom as well. The sugar will start to look pebbly as it cooks, but keep going until it is melted completely and an amber color. If you think it is cooking too fast, lower the heat and keep stirring. Be patient.

3. Continue to cook until the sugar turns deep brown. Once brown, take it off of the heat!!!!

4. Time to add the cream but here is my trick....only add a DROP at a time and stir, stir, stir.  This will eliminate the seizing of your caramel and you will love me for this trick. Keep adding a drop at a time and stirring until all of the cream is mixed in.  Be patient...you have a lot of cream so this will take a few minutes.  Once smooth, add butter and salt. Let cool. Will store in fridge up to one month. HA! As if it will last that long...ever!!!! TOO delicious!!

3.  HERE IS THE RECIPE FOR THE STABILIZED WHIPPED CREAM I USED!  IT WILL NOT DEFLATE LIKE REGULAR WHIPPED CREAM MIGHT.
WHIPPED CREAM FILLING:  

• 2 tablespoons cold water
• 1 1/4 teaspoons unflavored gelatin
• 1 1/2 cups chilled heavy cream
• 3/4 cup powdered sugar

1. Add the cold water to a small bowl, then sprinkle the gelatin over it. Allow to sit for about 10 minutes, until it has set.
2. In a small skillet, add about 1/2-inch of water, and heat over medium-high heat. Place the small bowl with the gelatin directly inside the skillet. Stir the gelatin until it is melted, about 2 minutes. Remove the bowl from the skillet.
3. In the mixer, use whisk attachment and beat the heavy cream & powdered sugar.  Beat on high to soft peaks.  Add in the melted gelatin mixture and continue to beat until stiff peaks have formed. 

TO ASSEMBLE THE TRIFLE LAYER BROWNIES (I USED 3 CUT UP BROWNIES FOR EACH LAYER), THEN SALTED CARAMEL AND TOP WITH CREAM.  REPEAT UNTIL YOU REACH THE TOP OF YOUR TRIFLE BOWL.  KEEP CHILLED.  I CHILLED MINE OVERNIGHT.

 

   

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SALTED CARAMEL DING DONG CAKE TOPPED WITH CHOCOLATE DIPPED TWINKIES

THIS CAKE IS A TRIBUTE TO HOSTESS.  IT'S A PLAY ON THE DING DONG, AND GOES ONE STEP FURTHER INCLUDING A DARK CHOCOLATE SALTED CARAMEL GANACHE IN BETWEEN.  THIS IS ONE OF THE MOST DELICIOUS CAKES EVER!  TRULY, A MUST TRY, NO MATTER HOW YOU DECIDE TO DECORATE IT IN THE END!

 
CAKE RECIPE (BEST CHOCOLATE CAKE EVER!) FOLLOW THIS RECIPE IF YOU WANT TWO LAYERS. I DOUBLED THIS TO MAKE 4 LAYERS-I USED 3 LAYERS FOR THIS CAKE AND SAVED THE FOURTH IN THE FREEZER FOR ANOTHER CREATION!

For the Cake
• 2 cups sugar
• 1 3/4 cups all-purpose flour
• 3/4 cups cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 1 cup hot coffee
• 1/2 cup canola oil
• 2 large eggs
• 2 teaspoon pure vanilla extract


1. Adjust oven rack to the middle position. Preheat oven to 350 degrees F. Butter and line 2, 8-inch baking pans with parchment paper. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, add the dry ingredients & mix.
3. Add in the buttermilk, hot coffee, oil, eggs, and vanilla. Mix on medium speed until well combined 1-2 mins.
4. Divide batter among cake pans and bake until a toothpick inserted comes out almost clean, about 35 to 40 minutes. Let cake cool in pans about 10 minutes then remove from pans and cool on a cooling rack until completely cooled. I froze mine at this point, overnight.


BEFORE MAKING THIS CAKE, YOU'LL WANT TO HAVE 8 OUNCES OF MY HOMEMADE CARAMEL READY TO GO!  CLICK HERE FOR THE RECIPE. IT WILL STORE IN THE FRIDGE FOR WEEKS SO YOU CAN MAKE IT WAY IN ADVANCE!!! 

NEXT, MAKE THE CHOCOLATE CARAMEL GANACHE.  JUST MELT 10 OUNCES GHIRARDELLI DARK CHIPS IN THE MICROWAVE AND STIR IN YOUR 8 OUNCES OF COLD CARAMEL. WHISK UNTIL SMOOTH.  SET ASIDE TO THICKEN (SPEED THIS IN FRIDGE OR REHEAT IF TOO THICK)

VANILLA BEAN WHIPPED CREAM FILLING:  
• 2 tablespoons cold water
• 1 1/4 teaspoons unflavoured gelatin
• 1 1/2 cups chilled heavy cream
• 3/4 cup powdered sugar
• 1 vanilla bean, split lengthwise

1. Add the cold water to a small bowl, then sprinkle the gelatin over it. Allow to sit for about 10 minutes, until it has set.
2. In a small skillet, add about 1/2-inch of water, and heat over medium-high heat. Place the small bowl with the gelatin directly inside the skillet. Stir the gelatin until it is melted, about 2 minutes. Remove the bowl from the skillet.
3. In the mixer, use whisk attachment and beat the heavy cream, powdered sugar, and vanilla bean seeds.  Beat on high to soft peaks.  Add in the melted gelatin mixture and continue to beat until stiff peaks have formed.
Assembly
4. Take the first cake layer and place it on a cake plate. Spread a layer of ganache  over the cake.  Top with vanilla bean whipped cream.  Repeat in between each layer you use.  Chill cake.
5. Make ganache to pour on top:
6. Heat 1 c. heavy cream and pour over 8 ounces dark chips.  Whisk smooth and pour over cake!
7. Decorate with chocolate dipped Twinkies, chocolate dipped marshmallows or anything else you like! 

 CHILL FIRM BEFORE CUTTING!!!!!  
NOW, WHO WANTS TO LICK THE WHISK?

adapted from epicurious & portugesegirlcooks
 

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Spiced plum pavlovas + a nice hint

You know well about my love for Donna Hay’s work: I have some of her cookbooks – cannot live without “Modern Classics 2” – and I’ve been a subscriber to her magazine since September 2006. But for the past year I’ve been having trouble receiving the magazines – last year’s winter issue never arrived and the same happened to this year’s summer issue. I do not know if they’ve changed the shipping

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Mini rhubarb pavlovas

I told you once how much I adore “True Blood” – the show got me so addicted that after watching the 3 seasons I started reading Charlaine Harris’ books – in a very incessantly way, I might add. :)

Something similar happened when I watched some of Sophie Dahl’s videos on You Tube: her soft, lovely way around her beautiful kitchen and the delicious food got me hooked – I immediately bought her

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Venetian carrot cake

I’m not one of those people who think that one has to love everything about their country just because they were born there – no, definitely not my style. There are lots and lots of things about Brazil I’m not fond of, lots of things that need to change.

That said, I have to be honest with you: Nigella’s Venetian carrot cake is good, but our Brazilian carrot cake wins by a landslide. ;)

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Plum and cinnamon jellies

Plum jellies – to me, this dessert sounded so unusual; my thoughts exactly after reading, a long time ago, that Sean Penn would play a gay man in a movie. Turns out he was perfect for the part and the movie was excellent – and I’m not even a fan of Gus Van Sant.

As for the jellies, I ate 3 out of the 4 portions – I thought you should know that. :)

Plum and cinnamon jellies
from Kitchen: The

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