LEMON-GINGER ICEBOX COOKIE CUPCAKES
These delicious "cupcakes" are actually made with cookies. When stacked between layers of whipped cream and then chilled, the cookies become cake-like. Fresh fruit adds a festive and colorful touch.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 12h40m
Yield 16
Number Of Ingredients 8
Steps:
- In medium bowl, stir cookie mix, butter, egg and lemon peel until soft dough forms. Stir in crystallized ginger. Divide dough in half. On waxed paper, shape each half into 8-inch-long roll. Wrap in waxed paper. Freeze about 1 hour or refrigerate about 3 hours until firm enough to slice.
- Heat oven to 350°F. Using a sharp thin-bladed knife, cut each roll into 32 (1/8-inch-thick) slices. Rotate roll while cutting to prevent flattening. On ungreased cookie sheets, place slices 1 inch apart. Bake 9 to 11 minutes, or until edges are light brown. Cool 1 minute; remove to cooling rack. Cool completely, about 30 minutes.
- In chilled deep small bowl, beat filling ingredients with electric mixer on high speed until stiff peaks form. On tray, place 16 cookies right sides up. Spread 1 tablespoon whipped cream on top of each cookie, then top with another cookie. Repeat with remaining cookies and cream, making 4 layers of cookies and ending with a layer of cream. Place each cookie cupcake in a decorative cupcake liners. Cover with plastic wrap, and refrigerate at least 8 hours. Garnish with raspberries, strawberries and blueberries, if desired.
Nutrition Facts : Calories 290, Carbohydrate 30 g, Cholesterol 60 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 10 g, ServingSize 1 Cookie Stack, Sodium 140 mg, Sugar 16 g, TransFat 1 1/2 g
LEMON ICE BOX CAKE
Provided by Food Network
Categories dessert
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Beat the cream cheese in a large bowl with an electric mixer until soft. Add the cream, sugar, lemon zest and vanilla and beat until it just holds stiff peaks.
- Spread the bottom of a 9-by-13-inch baking dish with 1/2 cup of the whipped cream. Arrange half of the cookies on top of the cream, fitting in as many as possible without overlapping. Spoon half of the remaining cream mixture on top and smooth evenly with an offset spatula. In spoonfuls spaced every 2 inches, dollop half of the lemon curd onto the cream and then use a butter knife to swirl the curd into the cream. Top with another layer of cookies, followed by the remaining cream. Dollop with the remaining lemon curd and swirl into the cream. Cover with plastic wrap and refrigerate until the cookies have softened, at least 3 hours and up to 1 day.
- Garnish each serving with lemon zest when ready to eat.
LEMON GINGER ICEBOX CAKE
No oven required. This is an easy make-ahead dessert with a light and complex blend of flavors. For the cookies, I use one 9-oz box of Meyer Lemon Thins, Lemon Curd, and some Triple-Ginger Snaps from Trader Joe's. Plan ahead because it needs to sit in the fridge overnight.
Provided by hotdishmama
Categories Dessert
Time 12h15m
Yield 16 slices, 16 serving(s)
Number Of Ingredients 7
Steps:
- Whip the cream until stiff peaks form. Fold in sugar and 2 tbsp of the lemon zest.
- Spread a very thin layer of the cream in the bottom of a 8 x 12 pan. (You can use a 9x13 pan also but the cake will be thinner.) Place the gingersnap cookies in an even layer over the cream, breaking some in half to fill in holes if necessary.
- Very carefully heat the lemon curd slightly over a pan of boiling water, or microwave it for 10-15 seconds (be very careful or it will burn!) Drizzle some lemon curd over the cookie layer.
- Spread a layer of cream over the cookies and lemon curd.
- Repeat each layer with the lemon thins, curd, and cream, ending with a layer of cream on the top. Sprinkle with the remaining lemon zest and coconut.
- Refrigerate overnight and cut with sharp knife to serve.
Nutrition Facts : Calories 203, Fat 17.4, SaturatedFat 10.5, Cholesterol 61.1, Sodium 65.9, Carbohydrate 11.3, Fiber 0.3, Sugar 5, Protein 1.4
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LEMON GINGER ICEBOX DESSERT RECIPE | LAND O’LAKES
From landolakes.com
Servings 12Calories 550 per serving
- Combine 2/3 cup sugar and 1/2 cup butter in bowl; beat at medium speed, scraping bowl often, until well mixed. Add egg, molasses and 1/2 teaspoon vanilla. Continue beating, scraping bowl often, until creamy. Add flour, cinnamon, ginger, baking soda, cloves and salt; beat at low speed, scraping bowl often, until well mixed.
- Press dough into prepared pan. Bake 12-16 minutes or until golden brown. Cool completely. Cut crosswise into 3 equal sections.
- Combine 1 cup butter, 1 cup sugar, lemon juice and lemon zest in 2-quart saucepan. Cook over medium heat, stirring occasionally, 2-4 minutes or until mixture just comes to a boil and butter is melted.
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- Preheat the oven to 350 degrees F. [i]Tip: Remember the oven needs at least 20 minutes to preheat fully in spite of what the read out says.[/i]
- Combine egg yolks and sugar in a medium heatproof mixing bowl and whisk until smooth, about 1 minute.
- In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream, lemon juice and sugar on until it holds soft peaks.
- Fill a pastry bag fitted with a 1/4-inch tip or a plastic storage bag with a 1/4-inch hole with the lemon cream. [i]Tip: To learn to use a ziploc storage bag as a pastry bag, view [How to Frost a Cupcake Without a Pastry Bag.|https://www.youtube.com/watch?v=-yG7jhFd-v4" target="_blank][/i]
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