GINGERBREAD ICEBOX CAKE
Homemade gingerbread cookies stand in for the store-bought chocolate wafers in the well-known version of this nostalgic treat, and are arranged in freestanding circles rather than in a loaf shape. A sweet-tart citrus topping provides another novel spin on this stunning icebox cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Serves 8 to 10
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower positions. On generously floured pieces of parchment paper, roll out dough to about 1/16 inch thick. Brush off excess flour. Slide dough and parchment onto baking sheets, and freeze 10 minutes.
- Using a 2 3/8-inch fluted cutter, cut out rounds, rerolling scraps to get a total of 72. Transfer to parchment-lined baking sheets, and freeze 10 minutes.
- Bake cookies 5 minutes. Remove sheets from oven; tap pans firmly on counter to flatten cookies. Return to oven, rotating sheets from top to bottom and front to back; bake until cookies are set and edges have darkened slightly, about 5 minutes more. Transfer sheets to wire racks to cool completely.
- With an electric mixer on medium speed, beat cream, confectioners' sugar, and vanilla just until stiff peaks form. Arrange 7 cookies in a circle on a cake stand or a serving plate, sides touching; place 1 cookie in center. Spread 3/4 cup whipped cream over cookies, leaving a 3/4-inch cookie border. Repeat, making 8 more layers each of cookies and whipped cream. Chill at least 1 hour.
- Just before serving, spoon some of the oranges and their syrup over top. Serve remaining oranges on the side.
3-INGREDIENT GINGERSNAP ICEBOX CAKE
Use whatever jam, marmalade, or fruit preserves you like in this crowd-pleaser; raspberry or cherry would be especially nice.
Provided by Dawn Perry
Categories 3-Ingredient Recipes Ginger Cake Cookies Orange Milk/Cream Dessert
Yield Serves 8
Number Of Ingredients 3
Steps:
- Using an electric mixer on medium-high speed, whip cream to stiff peaks in a large bowl.
- Arrange 10 cookies in a circle (8 around the edge and 2 in the middle) on a cake stand or large plate, breaking 1 center cookie to fit. Top with one-quarter of whipped cream, spreading gently almost to edge of cookies (you'll want to see them peeking out). Dollop one-quarter of marmalade over. Repeat with 30 cookies and remaining cream and marmalade to make 4 layers, ending with marmalade.
- Place remaining 2 cookies in a resealable plastic bag. Using the back of a spoon, rolling pin, or meat mallet, crush to fine crumbs. Sprinkle crumbs over top layer, then chill at least 8 hours and up to 2 days.
SYRUPY BLOOD ORANGES
A sweet-tart blood-orange compote perfectly complements the spices in the Gingerbread Icebox Cake.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes enough for 1 gingerbread icebox cake
Number Of Ingredients 3
Steps:
- Bring a large pot of water to a boil. Add orange slices, and cook until semi-translucent, about 5 minutes. Using a slotted spoon, transfer to a baking sheet.
- Cut a round of parchment paper to fit in a large, shallow saucepan. Bring sugar and water to a boil, stirring until sugar has dissolved. Carefully add orange slices, and place parchment directly on surface. Reduce heat, and simmer gently until oranges have softened and liquid is syrupy, about 30 minutes. Remove from heat, and let oranges cool in syrup. Halve or quarter some of the orange slices if desired.
LEMON GINGER ICEBOX CAKE
Everyone searches for grand desserts that have easy ingredients and minimal effort. My lemony ginger icebox cake is the answer. It's a holiday lifesaver. -Suzanne Banfield, Basking Ridge, New Jersey
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat cream cheese and lemon zest until creamy. Beat in lemon curd until smooth. Gradually add cream, beating on medium-high speed until soft peaks form., Line bottom of an 8-in. square dish with 9 cookies; spread with about 2/3 cup cream cheese mixture. Repeat layers 6 times. Sprinkle with crystallized ginger. Refrigerate, covered, 2 hours or overnight.
Nutrition Facts : Calories 521 calories, Fat 31g fat (19g saturated fat), Cholesterol 93mg cholesterol, Sodium 340mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 0 fiber), Protein 4g protein.
MOLASSES-GINGERBREAD COOKIES
These cookies have a dark color and a pronounced molasses flavor. If you are making the Gingerbread Town-Square Cake, you can use this template to trace and cut out the different townhouse shapes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen town houses, 4 dozen deer or trees, or 6 dozen men
Number Of Ingredients 12
Steps:
- Whisk together flour, baking soda, salt, and spices in a medium bowl.
- Beat butter and sugar with a mixer on medium-high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough into 3 portions, and wrap each in plastic. Refrigerate for 1 hour.
- Preheat oven to 350 degrees. On a generously floured piece of parchment, roll dough to a scant 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto baking sheets, and freeze for 15 minutes.
- Cut out desired shapes. Transfer to parchment-lined baking sheets, and freeze for 15 minutes.
- Bake cookies for 6 minutes. Remove sheets from oven, and tap them firmly on counter to flatten cookies. Return to oven, rotating sheets, and bake until crisp but not darkened, 6 to 8 minutes more. Let cool on sheets on wire racks.
- Spoon icing into a pastry bag fitted with a very small plain round tip (such as Ateco #0 or #1). Pipe designs on cookies. Let cookies stand at room temperature until set, at least 2 hours (preferably overnight).
BLOOD ORANGE SYRUP
Provided by Paul Connors
Categories Sauce Citrus Dessert Orange Winter Vegan Bon Appétit Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 1/2 cups
Number Of Ingredients 3
Steps:
- Stir all ingredients in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil until syrup is reduced to 1 1/2 cups, about 20 minutes. Refrigerate until cold. Cover and keep refrigerated up to 2 days.
GINGERBREAD
My grandmother first used this recipe for gingerbread over 100 years ago. I remember that the kitchen smelled like heaven when Grandmother baked her gingerbread. The only thing better was when she took it out of the oven and served it with a generous topping of fresh whipped cream! -Ellouise Halstead, Union Grove, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- Combine egg, sugar, molasses, butter and water; mix well. In a large bowl, stir together flour, baking soda, ginger and salt; add molasses mixture. Beat until well mixed. Pour into a greased 8-in. square baking pan. Bake at 350° until cake tests done, 20-25 minutes. Cut into squares; serve warm with whipped cream.
Nutrition Facts : Calories 232 calories, Fat 7g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 350mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
GINGERBREAD ICEBOX CAKE WITH BLOOD-ORANGE SYRUP
A stunning icebox cake is exceptionally simple to assemble: Arrange wafer-thin gingerbread cookies in circles and spread each layer with vanilla-infused whipped cream.
Provided by Martha Stewart
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. On a generously floured piece of parchment, roll dough to 1/16 inch thick. Brush off excess flour. Slide dough and parchment onto baking sheets, and freeze for 10 minutes.
- Using a 2 3/8-inch fluted cutter, cut out 72 rounds. Transfer to parchment-lined baking sheets, and freeze 10 minutes.
- Bake cookies for 5 minutes. Remove sheets from oven, and tap them firmly on counter to flatten cookies. Return to oven, rotating sheets, and bake until cookies are set and edges have darkened slightly, about 5 minutes more. Let cool on sheets on wire racks.
- Beat cream, sugar, and vanilla just until stiff peaks form. Arrange 7 cookies in a circle on a cake stand or a serving plate (cookies should be touching one another). Place 1 cookie in center. Carefully spread 3/4 cup whipped cream evenly over cookies, leaving a 3/4-inch cookie border. Repeat, making 8 more layers each of cookies and whipped cream. Refrigerate for 1 hour.
- Just before serving, spoon some of the oranges and their syrup over top. Serve remaining oranges on the side.
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