Tag Archives: whipped cream

Honey Nut Whipped Macadamia Cream ~*Recipe ReDux*~

22 Oct

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This month’s Recipe ReDux theme is nuts!

We had to take advantage of the fact that National Nut Day (October 22nd) falls on one of our ReDux monthly theme post days – so we can all go nuts! Share a healthy nut-filled recipe: Think whole nuts, chopped nuts, ground nuts, nut butter and/or nut flour. And Happy Nut Day!

I am here to tell you that it is okay to put whipped cream in your oatmeal…well, whipped macadamia “cream.” Since macadamia nuts, like cashews, are very buttery and fatty, they blend up into a rich cream. Unlike making nut milks, making a nut cream uses the entire nut without discarding any nut pulp, so you get the creamy texture and the beneficial fiber all in one. Continue reading →

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Anyway Icebox Cake

25 Dec

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Who knew whipped cream and cookies could become cake and frosting overnight?! The cookies soften as the whipped cream works it’s magic. Amazing.

This is now my secret-weapon-cake for when I’m short on time (aka I have a party to attend immediately after a big final).

You could mix in some jam between the layers, or some pudding, or Nutella or peanut butter. I just kept it simple with cookies and cream. Ginger cookies felt right for the season.

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This would be a great summer cake, too, because there is no need to turn on the oven. *Imagine* Berries with shortbread and whipped cream, or peaches with a drizzle of bourbon-caramel and cream. très bon!

Anyway Icebox Cake

Wafer cookies (I used Anna’s ginger thins), about 40 wafers, or 1.5 5.25-oz packages

Heavy cream, about 2 cups

Powdered sugar, about 1-2 tablespoons

Vanilla (Citrus Zest would be nice, too!), about 1 teaspoon

With an electric mixer or a whisk, beat the cream until it begins to thicken and the whisk leaves a trail. Add the sugar and vanilla and continue beating until the cream is thick, nearly doubling in volume, and forms medium-firm peaks.

On a flat plate, arrange 5 cookies side by side in a circle, and place 1 cookie in the center.

Spread with about 1/2 cup whipped cream, making a circle. Repeat with remaining cookies and cream, making about 7 layers of cookies. You can choose to end with a layer of cream or end with a layer of cookies. Cover with plastic wrap and refrigerate overnight.

The next day, the cookies will have softened, acting like regular cake. So easy. So good.

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