Sunday, April 23, 2017

Weekend Round-Up Part One

Can you believe it? 


Perhaps this is Mother;s nature's idea of an April Fool Day's joke well into the month. And to think yesterday we were enjoying our first margarita of the season watching the dock go in. And today was going to be a boat launching day. Well, maybe not with a frigid day in the forecast.

Cook's Notes: When I got the invite for a themed birthday party for 5 ladies I knew Ina Garten's Mocha Chocolate Icebox Cake was the perfect celebratory cake to mark the occasion.   I've had the recipe from Food Network since September 2016  waiting for the chance to make it.  It's a no bake cake and considered one of Ina's most popular recipes labeled Overnight Sensation.  Well it did not disappoint. Every mouthful was decadent and sinfully delicious. It does require a special type of cookie ingredient which I had no trouble finding in larger grocery stores, Tate's Bake Shop Chocolate Chip Cookies. 
I did note online they advertised a gluten free product. These cookies are uniform in shape and thin perfect for layering with a yummy mocha whipped cream topping.   
Remember the old-fashioned chocolate wafer and whipped cream icebox cake your mother made?
A recipe for this icebox cake was previously posted

Well this is Ina's updated version of old-fashioned icebox cake. It took only 20 minutes to assemble plus the overnight refrigerating. The recipe serves 8.  But do note I did make a BOLD move and adapted her recipe. 
Mocha Chocolate Icebox Cake
Ingredients:
  • 2-1/2 cups cold heavy cream
  • 12 oz. Italian mascarpone cheese. room temeprature
  • 1/2 cup sugar
  • 1/4 cup Kahlua liqueur 
  • 2 TB. unsweetened cocoa powder
  • 1 tsp. espresso powder
  • 1 tsp. pure vanilla extract 
  • 3 (8 oz.) packages of Tate's Bake Shop Chocolate Chip Cookies 
  • Shaved semisweet chocolate or choclate covered coffee beans for garnish  
Directions;
  • Ahead of assembly place bowl and beater in freezer to chill about 20 minutes.
  • Grease the bottom of a 8-inch springform pan. 
  • In a chilled bowl combine heavy cream, mascarpone, sugar, Kahlua, cocoa powder, espresso powder  and vanilla. Mix on low speed to combine and then raise speed until mixture forms firm peaks. 
  • To assemble cake note there will be three layers each of cookies and mocha whipped cream filling ending with filling on top. . 
  • Arrange a single layer of whole chocolate chip cookies on the bottom and break a cookie or two to fill in spaces along the sides for each layer. Divide filling into thirds and spread 1/3 of the filling over cookies. Repeat this layering two more times. Smooth top layer of filling and cover pan with plastic wrap. Refrigerate overnight. 
  • To serve run a small sharp knife around the outside of the cake inner rim. Remove the sides of the pan.  Use a metal spatula to loosen cake from the bottom and slide into a cake stand. or just cut cake while bottom is still attached. Serve cold with a garnish.
Creativity knew no bounds with the two ladies who hosted the party for 5 ladies who were celebrating birthday milestones. The theme: Mary Poppins.
    There were hats 

umbrellas

and each birthday guest got a bag.

Adding to the festive occasion we all I say attempted to sing a Mary Poppins's tune with specially crafted musical words to fit each of the birthday guests. 
 And indeed we did!

Last but not least, this link has some of the most amazing gluten free desserts to tempt you.

http://www.somethingswanky.com/100-amazingly-gluten-free-desserts/

1 comment:

  1. What a fabulous group of friends. Such fun you had.

    I'm sorry about the snow. The weekend weather here in southern Minnesota was perfect--sunny and warm.

    ReplyDelete