|
Chocolate Mint Icebox Cake |
|
Recipes -
Cake Recipes
|
|
Chocolate Mint Icebox Cake
1 (9 ounce) package chocolate wafers
1 3/4 cups heavy cream (chilled)
1/4 cup sugar
3/4 teaspoon mint extract
1 cup miniature chocolate chips
Make the mint cream: With an electric mixer, beat heavy cream, sugar, and mint extract until stiff peaks form.
Line a serving platter with two sheets of wax paper side by side. Assemble the cake: Spread each wafer with about 1/2 tablespoon mint cream, forming stacks. Lay stacks horizontally along seam of paper, pressing gently to form a log. With small spatula or knife, cover log with remaining mint cream. Refrigerate at least 4 hours or up to 2 days.
To serve, gently remove wax paper from underneath cake (holding cake in place with a metal spatula, if necessary), and sprinkle with chocolate chips. Slice cake diagonally with a serrated knife.
Yield: 8 servings Recommend this article... |
|
|
Recipes -
Chicken Recipes
|
Chicken Lemon Recipe
Ingredients
* 1 chicken (disjointed) or you can use thighs, or legs or wings only
* 2 tbsp ginger garlic paste
* 1 tbsp lemon juice
* 2 tsp green chilly paste
* Salt.
* 1 tbsp tomato puree.
* oil for deep frying.
* FOR THE SAUCE:
* 3 tsp red chilly powder
* 2 1/2 tbsps tomato puree
* 3 tbsp lemon juiceRecommend this article... |
|
|
Peanut Butter and Jelly Smoothie |
|
Recipes -
Smoothie Recipes
|
Peanut Butter and Jelly Smoothie
1 cup of frozen blueberries (they really must be frozen, or the
texture will suffer)
1 1/2 cups of soy milk
2 tablespoons natural peanut butter
1 tablespoon of agave syrup (if you want extra sweetness)
Chuck all the ingredients in a blender, blend until smooth, pour in a
glass and enjoy!Recommend this article... |
|
|
|
|
|
|
Page 1 of 2 |
