Spiked Biscoff Cookie Icebox Cake
Icebox cakes are amazing, and spiked icebox cakes are amazinger. This icebox cake only has 5 ingredients and is a cinch to throw together, but is also indulgent and delicious. It’s a riff off of the ubiquitous and well-loved Oreo Icebox Cake, but uses Lotus Biscoff Cookies because they are insane. A little Goldschlager in the whipped cream enhances the cinnamon flavor and gives this chilled dessert a nice bit of “heat.” Enjoy!
Spiked Biscoff Cookie Icebox Cake
Recipe by: Willow Bird Baking
Yield: would easily feed 10 people
Ingredients:
4 cups heavy cream
1/4 cup goldschlager (or cinnamon liquor or liquor of your choice)
1/2 cup powdered sugar
2 packages Lotus Biscoff cookies
caramel sauce for topping (optional; I used store-bought but this is a great from-scratch recipe)
Directions:
Combine cold cream, goldschlager, and powdered sugar in a chilled mixing bowl and beat to stiff peaks. Taste it to be sure the alcohol/sweetness ratio works for your tastebuds. In a trifle dish, place a layer of Biscoff cookies along the bottom, breaking them to fit as needed. Dollop whipped cream on top and spread it over the cookies to form about 1/4 inch layer of cream. Continue layering cookies and cream until you're out of cookies, finishing with a layer of cream. Cover the dish and let it chill overnight so the cookies are softened. Heat the caramel sauce and then let it cool a bit so it won't melt the cream. Drizzle it over top of the trifle and serve.
To read about what annoys my students most, evaluate how you scale walls and swim moats, and see more photos, please head over to Willow Bird Baking!
x-posted to food_porn, picturing_food, cooking, cookingupastorm
Spiked Biscoff Cookie Icebox Cake
Recipe by: Willow Bird Baking
Yield: would easily feed 10 people
Ingredients:
4 cups heavy cream
1/4 cup goldschlager (or cinnamon liquor or liquor of your choice)
1/2 cup powdered sugar
2 packages Lotus Biscoff cookies
caramel sauce for topping (optional; I used store-bought but this is a great from-scratch recipe)
Directions:
Combine cold cream, goldschlager, and powdered sugar in a chilled mixing bowl and beat to stiff peaks. Taste it to be sure the alcohol/sweetness ratio works for your tastebuds. In a trifle dish, place a layer of Biscoff cookies along the bottom, breaking them to fit as needed. Dollop whipped cream on top and spread it over the cookies to form about 1/4 inch layer of cream. Continue layering cookies and cream until you're out of cookies, finishing with a layer of cream. Cover the dish and let it chill overnight so the cookies are softened. Heat the caramel sauce and then let it cool a bit so it won't melt the cream. Drizzle it over top of the trifle and serve.
To read about what annoys my students most, evaluate how you scale walls and swim moats, and see more photos, please head over to Willow Bird Baking!
x-posted to food_porn, picturing_food, cooking, cookingupastorm