Friday, June 21, 2013

Sassy Sweets: Molasses Spice & Ginger Icebox Cake

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I've realized that growing up, my mom was ahead of the curve when it came to healthy eating and a focus on seasonal and local produce.  Some of this was by design; my mom has always been health conscious.  Some of this was by normal budgetary constraints when Mom stayed at home full time and they had 3 kids to feed (and since one was me, it was practically like 4 kids, right?).  Seasonal produce was always cheaper. 
So while for many people "icebox cake" holds a ring of nostalgia, there is nothing like that in my memory.  What I do remember from those hot summer nights were our "ice pops".  Yes, my mom had her own ice pop molds and she would fill them up with whatever we had on hand: grape juice, apple juice, orange juice.  Sometimes, for a special treat, we'd get lemonade or iced tea flavored ones.  We thought these were the coolest things ever! 

I've looked into making icebox cakes before - mainly because they're easy, delicious, and perfect for the summertime.  But for some reason, I REALLY couldn't get into it.  Until we tasted these molasses spice cookies.  I'll be honest - these were the hardest cookies to pair and turn into something new and different.  Then, I decided to take an icebox cake gourmet.  I know that wasn't the intent of these cakes, but sometimes you have to put together a dinner party and don't feel like turning on the oven or just throwing your guests some premade ice cream.  If you're in that bind, this cake is for you!

Molasses Spice & Ginger Icebox Cake
Serves:  8
4 cups heavy whipped cream
2/3 cup sugar
2 tablespoons of ginger, cut in 4 pieces
12 Grey Ghost Bakery - Molasses Spice Cookies

Prepare the cake pan.  Place plastic wrap in a loaf pan and then up and over the edges.

Combine the heavy whipped cream, sugar, and ginger in a medium-sized saucepan.  Let the mixture come to a simmer, and then cook for about 10 minutes, stirring often.  Let steep for an additional 15 minutes.  Then, strain the mixture.  Place in a bowl and cover with plastic wrap, with the plastic wrap covering the surface of the cream.  Refrigerate at least 30 minutes, until fully chilled.

Then, whip the cream mixture until stiff peaks form.  Spoon 1/2 cup of the cream mixture into the bottom of the loaf pan.  Place the 12 cookies side by side in 3 lines (4x3) in the loaf pan.  Then, slowly pour the whipped cream over the tops of the cookies, making sure to get in the middle of them and around the edges.  Cover and freeze overnight.

To serve, remove the cake from the freezer and let sit for 10 minutes.  Then, cut slices and serve immediately.

Until the next time my oven is on...


1 comment:

  1. Great summer cake! we had homemade ice pops too. I think our treat was the kool aid ones...lol.

    ReplyDelete

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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