No-Bake Strawberry Icebox Cake

See this? This is such an easy dessert. It looks a little fancy, doesn't it? Don't be put off. It only takes a few ingredients, and it doesn't even involve turning on the oven.

I am a huge fan of icebox cakes. Icebox cakes are layered desserts that usually involve custard or whipped cream sandwiched between graham crackers or wafer cookies. As they sit in the refrigerator for a few hours or overnight, these elements slowly merge into a moist, creamy cake texture that is reminiscent of an eclair or a much fancier meringue dacquoise.

Icebox cakes do usually call for some store-bought ingredients, but I like to tweak classic recipes to avoid boxed puddings and use simpler whipped cream or homemade custard.

This particular icebox cake is just as simple as it gets, inspired by the buckets of strawberries at the markets in late spring, and by my favorite dessert: strawberry shortcake. It has layers of graham crackers, barely-sweetened whipped cream, and sliced fresh strawberries. It's rich, but it's hardly sweet at all. I added a touch of rosewater to enhance the flavor of the berries, but I know that some people don't care for this flavoring, so I left it as optional here.

The whole cake is drizzled with a quick, simple chocolate ganache, and garnished with whole strawberries. It's quick, easy, a snap. It doesn't heat up your house at all, and it's done long before you even think about starting dinner. Your guests will love you. You'll hoard the leftovers. It is cool, creamy, and killer good. I promise. 

No-Bake Strawberry Icebox Cake

Serves 8 to 12

• 2 pounds fresh strawberries, washed and patted dry
• 3 3/4 cups heavy cream, divided
• 1/3 cup confectioners sugar
• 1 teaspoon vanilla
• 1/2 teaspoon rosewater, optional
• 4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
• 2 ounces dark chocolate, finely chopped

Take out a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and cut each berry into thin slices.

With a hand mixer or in the bowl of a stand mixer, whip 3 1/2 cups of cream until it just holds stiff peaks. Add the confectioners sugar, vanilla, and rosewater (if using) and whip to combine.

Spread a small spoonful of whipped cream on the bottom of a 9 x 13-inch baking pan, or a similarly-sized platter. Lay down six graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.

To make the ganache, heat the remaining 1/4 cup cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.

Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries.

Peanut Butter Crack Brownies

Made these, INSANELY GOOD! They rocked, I rocked them. I bumped the recipe up by about 50% to accommodate a 9×13 pan and used my go-to non-mix brownie recipe and despite cooking them at 350 instead of 325 for 35 minutes which made them weird like crumbly cake they were still awesome. I can’t wait to try them with proper brownies for the base!!

Recipe >> Peanut Butter Crack Brownies @ cookiesandcups.com

John Legend's Macaroni and Cheese

When musician John Legend visited Martha, he shared this recipe for his favorite Southern comfort food.. I've been making this mac & cheese for several years now and the only complaint I've heard is "Why didn't you make more?" It is definitely a favorite with my family and friends!

John Legend's Macaroni and Cheese

Ingredients:

•     2 (8-ounce) packages extra-sharp cheddar cheese, grated
•     1 (8-ounce) package Monterey Jack cheese, grated
•     4 tablespoons (1/2 stick) unsalted butter, plus more for baking dish
•     3 cups elbow macaroni
•     2 (12-ounce) cans evaporated milk
•     1/3 cup skim milk
•     2 large eggs
•     1/2 teaspoon seasoned salt
•     1/4 teaspoon garlic powder
•     Paprika, for sprinkling
•     Coarse salt and freshly ground pepper

Directions:

Preheat oven to 375 degrees. Generously butter a 13-by-9-inch glass baking dish; set aside. Bring a large pot of water to a boil; add salt and macaroni. Cook until al dente according to package directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.

In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside. In another medium bowl, combine cheeses; set aside.

lace 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat with remaining macaroni and cheese mixture. Pour milk mixture evenly over contents of baking dish. Sprinkle with paprika. Bake until top layer is lightly browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.

Ice-Cream Cake

It is the most amazing summer dessert you can imagine and it seriously takes less than 5 minutes to whip up!

Ice-Cream Cake

Ingredients:

• 1 12oz container of whipped topping
• 1 jar of caramel topping
• Chocolate Syrup
• 1 package of ice-cream sandwiches (box of 12)
• Sprinkles – optional
• Elastic waistband pants – optional

Directions:

1. Unwrap the ice-cream sandwiches and lay them into a 9x13 pan. You may have to cut some of the sandwiches to fit.
2. Pour the desired amount of caramel sauce over the sandwiches making sure to get it into the cracks.
3. Then add whipped topping. Use a spatula to spread it evenly.
4. Drizzle with chocolate sauce and put into the freezer for at least 1-2 hours before serving.

**Tastes better after time!

Chocolate Peanut Butter Brownie Bites

These are super easy to fix up quickly. One bowl and you don't even need a mixer. I'm a chocolate and peanut butter fiend, so naturally I am pretty obsessed with these. I called them bites in the title, but truthfully they aren't bite sized. I just liked the name better because they don't look like regular brownies (ah, the deception). My fiendish ways also mean I've tried a ridiculous number of chocolate and peanut butter recipes. So, when I say this recipe is top three in my c&pb list that is big time. Let me know what you think!

And, of course, enjoy!

Peanut Butter Cup Brownies

Makes 1 dozen brownies

• 3/4 cup granulated sugar
• 1/4 cup butter, softened
• 1 tablespoon water
• 1 cup semi sweet chocolate chips, plus about 1/3 cup more for garnishing
• 1 large egg
• 1/2 teaspoon vanilla
• 1 cup all purpose flour
• 1/4 teaspoon baking soda
• 3/4 cup milk chocolate chips, plus about 1/3 cup more for garnishing
• 3/4 cup creamy peanut butter

Directions

Preheat oven to 350 degrees. Spray or grease 12 muffin cups.

In a medium sized microwave-safe bowl combine sugar, softened butter, and water. Microwave on high for about 45 seconds or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract, mix well. Add flour and baking soda, stir until combined. Allow the batter to cool to room temperature (doesn’t take very long). Then, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips. Spoon batter evenly into muffin cups.

Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not (they did not for me) then tap the centers with the back of a teaspoon to make a hole for the peanut butter.

Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still war spoon about a tablespoon full of peanut butter into the center of each brownie. Top with remaining 1/3 cup of milk chocolate and semi-sweet chocolate chips. Cool completely in pan.

Best Ever Chocolate Oatmeal No-Bake Bars

I am doing a month of no refined sugar and these have saved me and my sweet tooth many times. I use unsweetened coconut and substitute 1/4 cup cocoa for the choc. chips. I mix the cocoa in right after you take the liquid mixture off the burner. They are so good that my kids end up eating way more of them than I do.

Recipe >> Best Ever Chocolate Oatmeal No-Bake Bars @ moneysavingmom.com

Revelatory Caramel Cake

 This cake is awsome...the most delicious, light, moist cake I have ever made..

Revelatory Caramel Cake

Servings: Makes one 8-inch layer cake

Ingredients:

CAKE:

•     3 cups sifted cake flour
•     4 teaspoons baking powder
•     4 large egg whites, at room temperature
•     2 1/4 teaspoons pure vanilla extract
•     1 cup whole milk
•     1 1/2 sticks unsalted butter, cut into tablespoons, softened
•     1 1/2 cups sugar
•     3/4 cup heavy cream
•     3/4 teaspoon salt

ICING:

•     1 1/2 cups whole milk
•     1/2 cup heavy cream
•     3 tablespoons light corn syrup
•     1 teaspoon pure vanilla extract
•     1 stick unsalted butter, softened
•     3 cups sugar

Directions:

Preheat the oven to 350°. Butter three 8-inch cake pans; line the bottoms with parchment paper. Butter the parchment and flour the pans, tapping out the excess.

In a bowl, mix 1/4 cup of the milk with the egg whites and vanilla extract. In the bowl of a standing mixer fitted with the paddle, mix the flour with the sugar, baking powder and salt. Add the butter and the remaining 3/4 cup of milk. Beat at low speed until blended, then beat at medium speed until smooth, 1 minute. Beat in the egg white mixture in 3 batches.

In another bowl, using an electric mixer, beat the cream until soft peaks form. Stir one-third of the whipped cream into the batter, then fold in the rest. Divide the batter between the pans and smooth the tops. Bake for 25 minutes, until a toothpick inserted in the centers comes out clean. Let the cakes cool on a rack for 10 minutes. Unmold the cakes and peel off the parchment. Invert the cakes and let cool completely.

In a saucepan, stir 2 1/2 cups of the sugar with the corn syrup and milk. Cook over moderate heat, stirring until the sugar dissolves. Keep warm.

Sprinkle the remaining 1/2 cup of sugar in a deep, heavy saucepan. Cook the sugar over moderate heat, swirling occasionally, until an amber caramel forms. Carefully pour the warm milk mixture over the caramel. Cook over moderately high heat, stirring, until the caramel dissolves. Stop stirring and cook until the caramel registers 235° on a candy thermometer. Remove from the heat. Stir in the butter, vanilla and 1/4 cup of the heavy cream. Strain the caramel into the bowl of a standing mixer. Let cool for 15 minutes.

Beat the caramel at medium speed, gradually adding the remaining 1/4 cup of cream, until creamy, about 15 minutes.

Set 1 cake layer on a plate. Pour enough icing over the layer to cover the top. Top with a second cake layer and cover it with icing. Add the final cake layer and pour the rest of the icing over the top of the cake, letting it run down the sides. Working quickly, use an offset spatula to spread the icing gently around the cake. Let the cake stand for 2 hours to set the icing before serving.

Tip:

This cake is even better the day after it's made.