It's been a whirl wind month for our family. February is always busy for us.
The month begins with celebrating our oldest son's birthday, followed by a birthday celebration almost every weekend through the end of month. Nick turned 21 this year, so I was sure to add personal (and special) touches to his birthday gathering . . .
. . . .
mocha ice box cake
MOOSE sugar cookies (Nick's favorite animal!)
a mocktail bar with a signature grapefruit drink
* 21 gifts *
sparkler number candles!
sparkler number candles!
My favorite time of day to entertain is late morning, early afternoon. It's the perfect time for brunch, which I think is one of the best times of day to entertain! So we celebrated birthday after birthday over brunch, every Saturday . . . and I enjoyed every minute of it!
So let's talk cake!
Have you ever heard of an old-fashioned Icebox Cake?
Well, I hadn't heard of one until I saw Ina Garten make one in an episode of the Barefoot Contessa last year. Ironically, the episode aired just days after hosting Nick's 20th birthday brunch; and after watching the episode, I knew that I was going to make it for his 21st birthday!
It has all of his favorite things . . . . chocolate chip cookies and mocha flavored whipped cream, layer upon layer upon layer. YUM!
They're so easy to make, and there's NO BAKING; that is, unless you choose to bake the chocolate chip cookies that go into layering this cake.
Ina uses TATE's Bakery chocolate chip cookies, which I was lucky enough to find at our local Wholesome Market . . . so I couldn't resist buying them for the cake.
It takes just minutes to whip the ingredients . . . heavy cream, mascarpone cheese, instant espresso powder, sugar, cocoa powder, vanilla, and coffee flavored liqueur . . . and then the layering can begin. It's so simple . . . and delicious!
I can't wait to make a Spring and Summer version using lemons and lemon cookies!
mocha chocolate icebox cake
. . . . . . .
2 cups cold heavy cream
12 ounces Italian mascarpone cheese
1/2 cup sugar
1/4 cup coffee liqueur, such as Kahlua (optional)
2 Tablespoons unsweetened cocoa powder
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 (8-ounce) packages chocolate chip cookies, such as Tate's Bake Shop
Shaved semisweet chocolate, for garnish
. . . . . . .
Preparation
In the bowl of an electric mixer fitted with the whisk
attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa
powder, espresso powder, and vanilla. Mix on low speed to combine and then
slowly raise the speed, until it forms firm peaks.
To assemble the cake, arrange chocolate chip cookies flat in
an 8-inch spring-form pan, covering the bottom as much as possible. (I break
some cookies to fill in the spaces.)
Spread a fifth of the mocha whipped cream
evenly over the cookies. Place another layer of cookies on top, lying flat and
touching, followed by another fifth of the cream.
Continue layering cookies and
cream until there are 5 layers of each, ending with a layer of cream. Smooth
the top, cover with plastic wrap, and refrigerate overnight.
courtesy of Barefoot Contessa
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