Mocha Icebox Cake

This is an excellent dessert for hot days. You could also change it up by flavoring the whipped cream however you like!

You will need:

• 1 quart heavy whipping cream
• 1/2 c powdered sugar
• 2 t vanilla extra
• 3 t instant coffee granules
• 2 T unsweetened baking cocoa
• 9 oz chocolate wafer cookies (like Nabisco’s “famous”)

Then you will…

1. Line the bottom of a 9-inch springform pan with a circle of parchment paper.
2. In a large bowl, whisk the heavy cream until soft peaks form.
3. Add the powdered sugar, vanilla, coffee granules, and cocoa powder.
4. Whisk until there are stiff peaks.
5. Divide the cookies into thirds. Set aside.
6. Spread one-third of the mocha cream in the prepared springform pan.
7. Layer one-third of the cookies on top of the cream.
8. Top with another third of the mocha cream.
9. Later a second third of the cookies on top.
10. Top with the list third of the mocha cream.
11. Crush the last third of the cookies in a small sealed bag. Set aside.
12. Place the cake in the freezer for four hours or until frozen through.
13. Remove from the freezer and release the sides of the pan.
14. Use a plate to flip the cake (top will be on the plate). Remove the parchment and flip onto a clean serving plate.
15. Place the cake in the refrigerator for 1-2 hours.
16. Top with the crushed cookie pieces.
17. Serve!

Peach Cobbler Surprise Cake

This has all the best flavors of peach pie with a cobbler batter that sinks in alongside the peaches. You end up with a surprise cake that is excellent with a scoop of vanilla ice cream. (I may have also wanted to sneak some for breakfast).

You will want about 6 cups of peaches and could substitute frozen if you don’t have access to fresh, summer peaches.

You will need:

• 6 peaches, pitted and cut into 1/2 inch pieces (can leave skin on)
• 4 T turbinado sugar, divided
• 1/2 c unsalted butter, room temperature
• 3/4 c brown sugar
• 1 egg, lightly beaten
• 2 t vanilla extract
• 1 t baking soda
• 1/2 t ground cinnamon
• 1/4 t ground nutmeg
• 1/4 t salt
• 1 c all-purpose flour
• 1/2 c milk

Then you will…

1. Preheat your oven to 350 degrees. Lightly grease a 9×9 baking dish with nonstick cooking spray.
2. In a medium mixing bowl, toss the peaches with 2 tablespoons of the turbinado sugar.
3. Spread in the prepared baking dish.
4. In a medium mixing bowl, cream together the butter with the brown sugar.
5. Mix in the egg and the vanilla extract.
6. Mix in the baking soda, cinnamon, nutmeg, and salt.
7. Mix in the flour until just combined.
8. Mix in the milk.
9. Spoon the batter on top of the peaches.
10. Sprinkle the top with the remaining two tablespoons of turbinado sugar.
11. Bake for 45-60 minutes, until golden brown and set in the middle.
12. Allow to cool at least five minutes before serving…ideally with a scoop of vanilla ice cream!

Cheesy Green Chile Cauliflower Casserole

We have tacos on our regular dinner rotation, so we like to try different side dishes to avoid too much routine. This was a cheesy and delicious way to add some veggies to the mix. We also thought it would be yummy inside a burrito!

You will need:

• 2 T olive oil
• 1 medium yellow onion, peeled and minced (should yield about 1 cup)
• 1/2 c light cream
• 1/2 t pepper
• 1/2 t garlic powder
• 1/2 t ground cumin
• 1/4 t salt
• 1/2 c sour cream
• 4 oz (1 can) chopped green chiles
• 1 1/2 c shredded sharp Cheddar cheese, divided
• 2 c steamed cauliflower rice, excess water squeezed out (I used frozen, prepared according to packaged)

Then you will…

1. Preheat your oven to 325 degrees. Lightly grease a 6-cup baking dish with nonstick spray.
2. Heat the olive oil in a medium skillet over medium heat.
3. Add the onion and sauté for 5 minutes.
4. Stir in the cream, pepper, garlic powder, cumin, and salt.
5. Allow to reduce by half, stirring regularly. Remove from heat.
6. In a medium mixing bowl, combine the sour cream, green chiles, 1 cup of the cheese, and the cauliflower.
7. Stir in the onion mixture.
8. Spread the cauliflower mixture in the prepared dish and top with the remaining cheese.
9. Bake 25-30 minutes until bubbly and starting to turn golden.
10. Allow to cool at least five minutes before serving.

Raspberry Cream Cheese Danish

In the mood for a sweet breakfast pastry? This is simple to assemble and just as delicious at room temperature as fresh out of the oven.

You will need:

• 1 box frozen puff pastry sheets, defrosted according to the box instructions
• 8 oz reduced fat cream cheese, room temperature and divided
• 3 T sugar
• 2 t vanilla extract, divided
• Zest of 1 lemon
• 1/4 c raspberry jam, divided
• 1 c powdered sugar
• 3 T butter, melted
• 2 T milk

Then you will…

1. Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.
2. On a clean surface like a cutting board, unfold the two sheets of puff pastry.
3. Lightly roll each one out until it is about 8×12 inches.
4. Arrange the puff pastry so that the short end is facing you.
5. In a medium mixing bowl, beat half of the cream cheese together with the sugar and 1 teaspoon of the vanilla extract and lemon zest.
6. Spread half of the cream cheese mixture down the middle third of one pastry, leaving about an inch of edge at the top and bottom.
7. Spread half of the jam on top the cream cheese.
8. Repeat with the other pastry: cream cheese mixture and then jam.
9. Use a sharp knife to cut slits along the left third of the dough, about every inch or so.
10. Repeat with the right third of the dough.
11. Fold the top and bottom dough flaps over the filling.
12. Starting at the top fold over the top left strip diagonally across the filling.
13. Repeat with the top right strip and continue alternating until you get to the end. It’s ok for there to not be space between the strips.
14. Transfer the pastries to the prepared baking sheet.
15. Bake for 25-35 minutes or until golden brown and flaky.
16. Remove from the oven and allow to cool for 5 minutes on the baking sheet.
17. Transfer to a wire rack and allow to cool at least 20 minutes before frosting.
18. In a medium mixing bowl, beat together the remaining half of the cream cheese with the powdered sugar, remaining teaspoon of vanilla, and melted butter.
19. Starting with 2 tablespoons, beat in milk until your cream cheese frosting is smooth and spreadable.
20. Spread on top of the danish and serve with your favorite coffee or tea.