Little Icebox Cakes

Posted by Dani on November 4, 2011

For our readers who have little children at home, how about making them a little cake?   Now these are really perfect at any age, and my 2 teens and husband love them, but I think it would be especially exciting for a tiny person to be served a tiny cake!

When my girls were young, we had a small blue table in our kitchen that was just the right size for them to enjoy.  That table went a long way – they spent many hours at it eating, drawing pictures, and playing while I prepared our meals.  This little dessert is just the kind of thing that would have produced a look of wonder if I had put it down in front of them.  A little cake, just for me???

We don’t have play tea parties any more, but this recipe would be perfect for those of you who do.  And for the rest of you, I guarantee your whole family will also love this quick and easy dessert!

I found this recipe recently when I was looking for something simple for my daughter’s birthday.  I usually like to make something from scratch, but time was short and I decided to simplify.

This recipe is a variation of a popular recipe for traditional icebox cake, which is made with chocolate wafers and sweetened whipped cream. Seriously, there are only 3 ingredients. Well, actually 4 if you make the peanut butter flavoured ones like I did. What could be easier? The recipe was developed years ago using Nabisco chocolate wafers.  Now if you want to go that extra mile and make homemade chocolate wafer cookies, there is a great recipe over at Smitten Kitchen, and these are definitely on my list to try one day, but sometimes it’s nice just to keep things simple.  Plus I have a definite weakness for the taste of Oreo chocolate wafer, which is exactly what these cookies taste like.

You can find the traditional recipe over at Smitten Kitchen, a peanut butter variation at Martha Stewart, and the one I used over at Blue-Eyed Bakers. I loved this last one because they were little. Sweetness!

I modified the recipe slightly to add a little more peanut butter flavour. We thought they were delicious this way. They need to sit about 8 hours to soften fully, but we didn’t have the patience to wait so we ate them at the 5 hour mark and found we loved the little bit of crunchy texture that remained. If you make extra, you can eat them the first day with a little crunch and have the rest the next day all softened up. And the assembly is easy, perfect for little hands. What’s not to love?

Mini Chocolate Peanut-Butter Icebox Cakes
makes 8 cakes
adapted from Blue-Eyed Bakers

2 cups heavy cream
1/3 cup confectioner’s sugar
1/3 cup smooth peanut butter
1 box (200 g) chocolate wafer cookies
About 2 tablespoons extra peanut butter

Whip 1 1/2 cups cream with sugar until soft peaks form. In a small bowl, combine 1/3 cup of peanut butter and 1/2 cup cream and whisk to combine. Add peanut butter mixture to whipped cream and gently fold in until completely incorporated.
Build a stack of 5 cookies together with a layer of about 1 teaspoon of cream between each one. For 2 of the cookies, add a thin layer of peanut butter before you top with the cream. Cover outside of cookie stack with cream.
Refrigerate cakes at least 8 hours before serving.

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