Tag Archives: peanut free

Rhubarb Icebox Cake + 5 Icebox Cake Links For Summer

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This recipe for rhubarb-strawberry icebox cake is a riff on the traditional chocolate icebox cake. It is easy to make and tastes like summer. It seems foolish to even post this recipe with so much unrest and pain in our world. I can appreciate the black squares that popped up all over Instagram shortly after the horrific killing of George Floyd, however, if white people truly want to support the Black Lives Matter cause it is time to donate whatever money you can. If you can’t donate money, donate your time. Less talk and more action will lead to change. Here are a few local resources for Massachusetts residents but many of these organizations have chapters throughout the country. Please have a look and donate what you can. Every bit helps.

Black Lives Matter: https://blacklivesmatter.com/chapters/,

NAACP: https://www.naacp.org/,

National Police Accountability Project: https://www.nlg-npap.org/

Massachusetts Bail Fund: https://www.massbailfund.org/

Youth Enrichment Services https://yeskids.org/

Rhubarb Icebox Cake

Recipe adapted from King Arthur Flour

Serves 6-8

Ingredients for Cookies:

1 tablespoon vanilla extract

½ teaspoon almond extract

½ teaspoon baking powder

¾ cup of sugar

1 cup or 2 sticks of unsalted butter at room temperature

2 cups unbleached all-purpose flour

Ingredients for rhubarb filling:

4 cups washed, diced rhubarb, about ½ inch pieces

¾ cup of sugar

1/8 teaspoon nutmeg

1 tablespoon orange zest

1 tablespoon fresh ginger

1 tablespoon cornstarch

Ingredients for whipped cream:

2 cups heavy cream, cold

1 tablespoon sugar

2 teaspoons of vanilla extract

Fresh strawberries, sliced thin for garnish if desired

Directions for cookies:

Preheat your oven to 300F.  Line two baking sheets with parchment paper and set aside.

Using a small bowl mix together the baking powder, salt, and vanilla.

Using a stand mixer with a paddle attachment, mix together the vanilla mixture, almond extract, sugar, and butter until well-combined and smooth.  Add the flour.  Mix until the dough comes together.  Use a 1 ½ tablespoon cookie scoop and scoop dough onto prepared baking sheets.  Press the cookies flat with the bottom of a glass dipped in sugar to ¼ inch thickness.  Bake until the cookies are golden brown, about 20 to 25 minutes.  Once cooked, transfer to a rack to cool completely.

Directions for the rhubarb filling:

Add the prepared rhubarb, ½ cup of sugar, nutmeg, orange zest, and ginger to a medium saucepan.  Bring to a boil.  Lower heat and simmer for 15 to 20 minutes.  Mix together cornstarch, remaining sugar, and two tablespoons of cold water.  Add to rhubarb filling and bring to a boil. Continue to cook until the filling no longer appears cloudy.  Remove from heat and cool completely.

Directions for whipped cream:

Chill a mixing bowl.  Once chilled, add the heavy cream and sugar.  Whip until the cream thickens soft to medium peaks form.  Add vanilla.  Set aside or chill until ready to assemble the cake.

Assembly time!

Spread a tablespoon of rhubarb filling on top of a cookie then add another cookie to make a sandwich.  Continue to add filling and cookie, stacking them on top of each other.  Once you have 6 or so sandwiches, lay the cookies horizontally on a tray or serving dish.  Continue adding cookie sandwiches until all of the cookies and filling are used.  Spread prepared whipped cream over the entire cake, top and sides.  Make sure all of the cookies are covered with whipped cream.  Place the cake in the refrigerator and chill for at least 4 hours, but preferably overnight.  Before serving, decorate with fresh strawberries, thinly sliced.  Refrigerate any leftovers in an air-tight container for up to 1 week.  Enjoy!

5 Icebox Cake Links

My grandmother made an icebox cake she called three layer delight for years when I was growing up.  I adored it and I think you will too.  Here is the recipe from Mountain Mama Cooks.

Looking for an icebox cake that serves one or maybe two? Your search is over.  I am a food blog has a recipe for mini green tea chocolate no-bake icebox cake that is sure to satisfy any craving.

Alexandra Cooks is by far my favorite food blog.  Check out her recipe for chocolate-espresso cake icebox cake.  You will not be disappointed.

Switch up your traditional chocolate wafer icebox cake and try Zoe Bake’s icebox cake with chocolate wafers and caramel whipped cream.  This is on my must-make list!

Now that it is blueberry season why not try a blueberry lemon icebox cake.  Crazy for Crust’s recipe screams summer!

Chocolate Chip Cookie Pretzel Pie + 5 Pie Recipes to Get You Through the Pandemic

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I made this pie five times before getting it just right.  My kids questioned me and even complained a bit by the fourth try- “Again, Mama?”  I felt bad for them.  How unfortunate they should have to eat this chocolate chip cookie pretzel pie again.  The hardship of it all is immense for them.  I stuck with it even after one unfortunate incident when the slightest comment by my husband regarding the pie lead me to take a deep dive off a raged cliff into the dark spaces of my mind that are quite scary to visit.  I recovered; retrieved the recipe notes from the recycling bin; and tried again.  The fifth time is a charm.  This pie is now lovingly called pandemic pie.  I pushed through until it got better.  We all need to push through until it gets better and if making this pie or any pie helps, go for it.

Chocolate Chip Cookie Pretzel Pie

Recipe adapted from A Family Feast

Serves 8

Ingredients:

1 unbaked 9-inch deep-dish pie shell, store-bought or homemade (I have tried both.  Go with what works best for you!)

2 eggs at room temperature

¾ cup unbleached all-purpose flour

½ granulated sugar

½ brown sugar, packed

¾ cup or 1+ ½ sticks of unsalted butter, at room temperature

½ cup dark chocolate chips

½ cup milk chocolate chips

A good pinch of kosher salt

1 teaspoon of vanilla extract

½ cup pretzels, crushed for sprinkling

¼ cup mini chocolate chips for sprinkling (optional)

Vanilla ice cream (completely optional but excellent with this pie)

Directions:

Preheat your oven to 325F.  Place the unbaked pie crust into a 9-inch-deep dish pie plate.  Crimp the edges.  Set aside.

Using a stand mixing with a paddle attachment or large mixing bowl with a handheld mixer, beat the eggs on medium-high speed until pale and foamy.  Add the flour, sugars, a pinch of salt, and vanilla.  Mix until combined, scraping the sides and bottom of the bowl once or twice with a spatula.  Add the butter.  Continue to beat until the butter is well combined with the batter.  Stir in the chocolate chips.

Scrape the batter into the unbaked pie crust.  Spread evenly.  Sprinkle the crushed pretzels and a handful of the mini chocolate chips over the entire pie.

Bake until the pie is golden brown and a cake tester inserted into the center of the pie comes out with just a few crumbs and melted chocolate, about 50-55 minutes.  (If you see batter on the cake tester it should bake for a few more minutes.)  Check the pie at 50 minutes.  Bake longer if necessary but check every two minutes.  Allow the pie to cool on a wire rack for at least 30 minutes before serving.  Serve with a generous scoop of vanilla ice cream if desired.  Enjoy!

Leftovers can be covered loosely with foil and stored at room temperature.

5 Pie Links To Get You Through The Pandemic

What month is it?  I have completely lost track of time.  Somehow it is May.  May in Massachusetts can vary weatherwise but strawberries and blueberries displayed in the grocery store is a welcome reminder that it is spring.  If you are craving a summer berry pie check out this strawberry pie and this blueberry pie.  If you cannot find fresh berries, frozen works too!

If you are looking for something refreshing, affordable, as well as, ingredients that are easy to find check out King Arthur’s recipe for key lime pie.

Smitten Kitchen has a recipe for a black bottom oatmeal pie that is delicious.  The ingredients are likely ones you already have in your house so no need to run to the grocery store.  Bonus!

My husband and I watch The Daily Social Distancing Show with Trevor Noah every night after the kids go to bed.  This show is truly getting me through the pandemic.  In honor of Trevor Noah and his South African roots here is a recipe for South African milk tart.  It is on my must-make list!  Looks like comfort in a pie plate!