Telling food stories, one kitchen at a time
Close your eyes and imagine eating a slice of Pink Lemonade Icebox Cake. Lightly lemon cookies, soft between layers of luscious whipped cream, crispy edges, the taste of butter that lingers on your tongue. Make the recipe this morning, enjoy it this afternoon.
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I promise you friends, this has been worth the wait. Ever since I made Cranberry-Pear Cream Pie with Gingersnap Crust, I have been dreaming sweet gingersnap dreams with cranberries dancing through fields of Christmas cheer. And so, Gingersnap Icebox Cake with Cranberry Mascarpone Whipped Cream was born.
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I love Magnolia Bakery’s Chocolate Wafer Icebox Cake because of its simplicity. You don’t need a lot of ingredients or time to make something decadent. Layers of chocolate wafers softened by fresh whipped cream make an impressively humble dessert.
This post for Magnolia Bakery’s Chocolate Wafer Icebox Cake was first published August 14, 2014. I’m republishing it today to include my own original photos. My photography skillzz were still in development back then. Heck, they are still in development today! But I’m much better off now, nine months later.
So here’s the rest of the original post, some minor edits included (or excluded):
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It will take you dozens of bites of Guinness Chocolate Cheesecake before you’re able to even think about putting your fork down. This recipe is a perfect pairing of creamy, rich chocolate and velvety, tangy stout.
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Something short and sweet for you this weekend!
My favorite thing about ice cream is that it melts. I love to skim my spoon right over the top of a scoop to get that just-barely-frozen mouthful. I’ll order a cone and wait for it to get drippy, licking from bottom to top before it gets too messy. When I order a cup, I tip it to the side to spoon out that melty, shlurpable ice cream floating in the bottom.
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