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CBC
29-07-2025
- General
- CBC
This retro no-bake cake is summer's coolest dessert. Here's how to make it
It can be hard to imagine turning on the oven at the height of summer, much less labouring away on an elaborate dessert when you'd rather be reading in a hammock. And yet the season still calls for sweet treats, particularly for summertime celebrations. That's where the icebox cake comes in. These easy-to-make confections pre-date modern refrigerators but gained popularity in the 1920s. According to historian Megan Elias, this was partly a result of marketing strategy for the new electric iceboxes on the market, which often came with cookbooks that included recipes for icebox cakes. Still a favourite treat today, these "cakes" are actually a simple combination of cookies and whipped cream. When the two components are layered and chilled, magic happens: the cookies soften into thin, cake-like layers as they absorb moisture from the cream, which firms up enough to create a sliceable dessert — without ever heating up the kitchen. Icebox cakes remain so popular in North America that there was public outcry in 2023 when Nabisco discontinued its Famous Chocolate Wafers that so many of us used to make the most classic version — the recipe was written right on the box. On the bright side, there is a whole world of possibilities when it comes to creating your own. Here's how. Begin with the biscuits Typically, icebox cakes are made with thin, snappy cookies because thicker varieties might not soften fully and moister cookies can get too soggy. But there are so many options beyond the classic chocolate wafer. Grocery aisles boast a range of cookies that fit the bill in terms of texture and come in flavours from lemon to ginger spice. Digestives are also a delicious option, as are graham crackers. That said, if you're looking for a Nabisco wafer substitute, many bakers swear by Oreo Thins or chocolate graham crackers. Use cream as your canvas While moderately sweetened whipped cream with a splash of vanilla extract is the classic choice, there are numerous ways to flavour your cream. Extracts like mint or almond are excellent options. You can also mix in ground spices before whipping or warm the cream to infuse it with whole spices, such as cardamom. I personally prefer the flavour of whole spices, unless you're adding freshly ground. (That said, I'd never infuse whole nutmeg — always use freshly ground.) For coffee lovers, add espresso powder to the cream or infuse it first with whole coffee beans. You can also fold in nut butters or lemon curd — or just add some citrus zest for a bit of pizzazz. And don't forget there are many sweeteners that deliver a lot more flavour than granulated white sugar, such as maple syrup, honey and sweetened condensed milk. Whatever flavours you choose, it's important that your cream is as cold as possible! Whip it just until medium-soft peaks form to keep it from becoming grainy. Plan to beat the heat While this dessert is perfect for summer, whipped cream isn't a fan of the heat. Aim to serve your cake straight from the fridge to ensure it's firm and steady (and safe to eat), but if circumstances will call for it to sit out for a few minutes, consider stabilizing the cream. Adding a little mascarpone or cream cheese will not only add acid to balance the sweetness flavour-wise, but will help the whipped cream stay firm. A little instant pudding mix can accomplish the same outcome. Don't skip the add-ins There's no good reason an icebox cake needs to be just cream and cookies. Add-ins create another layer of tasty intrigue and can contribute to the overall texture of the treat. Lightly macerated fresh fruit, fruit compote, caramel, chopped nuts and ganache are all fantastic options. Layer them in with the cookies for maximum dispersion. Get it together How you assemble your cake all depends on how you want the final product to look. The classic black and white version is made by frosting rows of cookies and cream so that you get vertical stripes when slicing. If you're making one for a crowd, assemble it in a 9-by-13 inch pan, starting with a little cream on the bottom before layering in your cookies and cream, and finishing with a layer of cream on top. It's easy to transport and can be served straight from the pan if desired. This process also works on a smaller scale using a loaf pan or springform pan. But my favourite method — and the prettiest way to serve it — is building a freeform cake on a cake platter. You can keep a little cookie peeking out from the edges or frost it entirely in whipped cream. In terms of the ratio of cream to cookies, it all depends on your personal preference. I find that anything between 3 to 1 and 3 to 2 produces a solid structure, depending on how creamy you like it. Once assembled, chill your cake for at least three hours and up to overnight before serving. Take it to the next level While you might be a modernist who likes to leave their cakes unadorned, I encourage you to consider embellishments. It feels more celebratory, and it adds even more layers of flavour and texture. Crumbled cookies, fresh fruit or herbs, edible flowers, chocolate shavings and sprinkles are all terrific toppings. Ginger-peach: Gingersnaps, whipped cream sweetened with maple syrup and mixed with mascarpone, and layers of macerated fresh peaches, peach compote or peach jam. Garnish with peach slices or compote. Coffee-chip: Chocolate chip cookies, and whipped cream flavoured with espresso powder and sweetened condensed milk. Garnish with a dusting of cocoa powder and chocolate-covered espresso beans. S'mores: Graham crackers, whipped cream mixed with toasted mini marshmallows (add them to the pre-whipped cream when cool enough to handle but still melted) and layers of chocolate ganache. Garnish with crushed graham crackers, chocolate flakes and more toasted mini marshmallows. Mint-Oreo: Oreo cookies and whipped cream flavoured with mint extract. Garnish with crushed Oreos and mint leaves.
Epoch Times
30-05-2025
- Business
- Epoch Times
Oreo Maker Mondelez Sues Aldi Over Alleged Trademark Infringement
Mondelez International has filed a federal lawsuit against Aldi, accusing the supermarket chain of infringing on the trade dress of several of its most popular snack brands, including Oreo, Oreo Thins, Wheat Thins, Nutter Butter, and Chips Ahoy! The
Boston Globe
11-03-2025
- General
- Boston Globe
Recipe: Celebrate Pi Day or St. Patrick's with a chocolate mint pie in an Oreo cookie crust
Bakers and confectioners have long known the magic of chocolate combined with mint: Milano Mint Chocolate cookies from Pepperidge Farm, the Girl Scouts' Thin Mints, and Andes Creme de Menthe Thins. This chocolate mint pie, which is elaborate, is a riff on French Silk pie, and a perfect way to celebrate Pi Day (March 14 or 3.14) and St. Patrick's Day (March 17). For the crust, Oreo Thins replace Nabisco Famous Chocolate Wafers, discontinued after 100 years. Slim Oreo cookies are a near perfect match for the wafers, and the scant schmear of cream in the centers adds to the complexity of the crust. Use the mint version of the cookies, or the original. If you love the taste of mint, add a few more drops of mint extract to the chocolate filling. Whipped cream is tinted green and the topping variations are endless. Chop Andes, Mint Meltaways, or your favorite chocolate candy to sprinkle on top. Or crush extra Oreos or, if you have a Girl Scout connection, crush Thin Mints. CRUST 30 Oreo Thins, mint or original (about 6.5 ounces) 4 tablespoons butter, melted 1 tablespoon granulated sugar Vegetable or canola oil (for pressing dough) 1. Set the oven at 350 degrees. Have on hand a 9-inch pie pan. 2. In a food processor, pulse the Oreo Thins until they are finely ground. Transfer to a bowl. Add the butter and sugar. With a fork, stir the crumbs until the butter is completely incorporated. 3. Transfer the crumbs to the pie pan. With oiled fingers or the bottom of an oiled dry measuring cup, press the crumbs into the bottom and up the sides of the pan. Bake for 10 minutes; set aside to cool completely. FILLING 8 ounces bittersweet chocolate chips or coarsely chopped chocolate 4 eggs 1¼ cups granulated sugar 10 tablespoons unsalted butter, at room temperature ¼ teaspoon pure mint extract 1 cup heavy cream 2 tablespoons confectioners' sugar 1. Fill a saucepan with 2 inches of water. Have on hand 2 heatproof bowls that fit on the pan without touching the water. Bring the water to a simmer over medium heat. 2. Place the chocolate in one bowl and set it on the saucepan. Melt the chocolate, stirring occasionally with a rubber spatula. Remove the bowl from the water and wipe the bottom dry; keep slightly warm. 3. In the second bowl, combine the eggs and granulated sugar. With a whisk, stir well to combine them. Place the bowl on the saucepan. Holding one side of the bowl with a pot holder, whisk the eggs constantly until the mixture reaches 160 degrees. Remove the bowl from the water and wipe the bottom dry; cool for 10 minutes. 4. Stir the melted chocolate into the egg mixture. Cool, stirring occasionally, for 10 minutes more. 5. In an electric mixer fitted with the paddle attachment, if you have one, or the whisk, beat the butter on medium-high speed for 2 to 3 minutes, or until fluffy. Scrape down the sides of the bowl. Beat in the mint extract. 6. With the mixer set on low speed, pour in the chocolate mixture. Beat on medium-high speed for 3 minutes, scraping down the sides of the bowl often. 7. In clean bowl, using an electric mixer fitted with the whisk attachment, beat the heavy cream and confectioners' sugar on medium-high speed until it forms stiff peaks. With a rubber spatula, fold the whipped cream into the chocolate mixture. 8. Transfer the filling to the cooled pastry. With a spatula, smooth the top. Cover loosely with plastic wrap. Refrigerate for at least 5 hours, or as long as overnight. TOPPING 1 cup heavy cream 2 tablespoons confectioners' sugar 1 drop green food coloring, or more to taste (optional) 4 mint chocolates, such as Andes Creme de Menthe Thins, chopped 1. In an electric mixer fitted with the whisk attachment, whip the cream, confectioners' sugar, and green food coloring until the cream forms medium peaks. 2. Transfer the whipped cream to the top of the pie. Swirl it decoratively. Garnish with the chopped mint candies. Refrigerate until serving.
