Best Espresso Icebox Coins Recipes

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ESPRESSO AND MASCARPONE ICEBOX CAKE



Espresso and Mascarpone Icebox Cake image

Oh My! This has got to be one of the easiest and most heavenly tasting cake I've ever made! I found this recipe on Epicurious...it's one of their highest-rated recipes of the month! You've gotta try this and don't substitute the wafers...some of reviewers used vanilla wafers instead because they can't find the chocolate wafers. Cooking time is chilling time.

Provided by Grace Lynn

Categories     Dessert

Time 9h20m

Yield 12 serving(s)

Number Of Ingredients 6

3 cups chilled heavy cream
1/2 cup sugar, plus
1 tablespoon sugar (total of 9 tablespoons)
1 cup mascarpone cheese, at room temperature
1 (9 ounce) box chocolate wafers, such as nabisco famous
1 tablespoon instant espresso powder

Steps:

  • Beat 2 cups cream with 6 tablespoons sugar in a bowl with an electric mixer at medium speed until it just holds soft peaks, 2 to 4 minutes.
  • Reduce speed to low, then add mascarpone and mix until combined.
  • Spread 1 1/4 cups mascarpone mixture evenly in bottom of a 9 1/2- to 10-inch springform pan and cover with 14 wafers, slightly overlapping if necessary.
  • Spread with another 1 1/4 cups mascarpone mixture, followed by 14 more wafers arranged in the same manner.
  • Spread remaining mascarpone mixture on top.
  • Smooth top with a metal offset spatula, then cover pan with foil and freeze until firm, about 1 hour.
  • Transfer from freezer to refrigerator and chill, covered, until a sharp knife inserted into center cuts through softened wafers easily, about 8 hours.
  • Pulse remaining chocolate wafers in a food processor until finely ground.
  • Beat remaining cup of cream with espresso powder and remaining 3 tablespoons sugar using electric mixer at medium speed until it just holds stiff peaks, about 3 minutes.
  • Remove foil and side of pan and frost cake all over with espresso cream.
  • Sprinkle edge of top lightly with wafer crumbs.
  • Serve cold.
  • Cake, without espresso cream, can be chilled up to 2 days.
  • Cake can be frosted with espresso cream 4 hours ahead and chilled, loosely covered with foil.

Nutrition Facts : Calories 334.7, Fat 25, SaturatedFat 14.6, Cholesterol 81.9, Sodium 146.1, Carbohydrate 26.6, Fiber 0.7, Sugar 15.8, Protein 2.7

ICEBOX SHORTBREAD



Icebox Shortbread image

These buttery cookies can be made with mix-ins such as orange or lemon zest, dried cranberries or apricots, pistachios or peanut butter chocolate chips.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h45m

Yield Makes 36

Number Of Ingredients 11

1 cup (2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour (spooned and leveled), plus more for rolling
Mix in grated zest of 2 oranges and 1/2 cup dried cranberries
Mix in grated zest of 2 lemons; coat with 1/4 cup poppy seeds
Mix in grated zest of 2 limes; coat with 1/4 cup cornmeal
Mix in 1/2 cup chopped dried apricots; coat with 1/2 cup finely chopped pistachios
Mix in 1/2 cup mini chocolate or peanut-butter chips
Mix in 1/4 cup finely chopped candied ginger; coat with 1/4 cup sesame seeds

Steps:

  • With an electric mixer, beat butter, sugar, vanilla, and salt until smooth. With mixer on low speed, add flour, mixing just until a dough forms. Stir in desired mix-ins.
  • Divide dough in half; place each half on a piece of floured waxed or parchment paper. With floured hands, gently roll each into a 1 1/2-inch-diameter log. Dividing evenly, sprinkle logs with desired coating if using, rolling log (to help coating adhere) and pressing in gently. Wrap logs tightly in the paper, and refrigerate until firm, 1 to 1 1/2 hours. (To store longer, wrap log and paper tightly with plastic wrap.)
  • Preheat oven to 350 degrees. Unwrap logs; with a serrated knife, slice dough 3/8 inch thick (if dough crumbles, leave at room temperature 5 to 10 minutes). Arrange slices, about 1 inch apart, on baking sheets.
  • Bake until lightly golden around the edges, 15 to 20 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.

ALMOND ESPRESSO ICE BOX CAKE



Almond Espresso Ice Box Cake image

The flavors of almond, shortbread cookies and espresso come together in this delicious icebox cake.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 8h30m

Yield 8

Number Of Ingredients 9

1/2 cup almond paste
3 cups whipping cream
1/2 teaspoon almond extract
1/4 cup granulated sugar
60 small square shortbread cookies
1 cup powdered sugar
2 teaspoons instant espresso coffee powder
1 teaspoon vanilla
1/2 cup sliced almonds, toasted*

Steps:

  • In medium bowl, beat almond paste and 1/2 cup of the whipping cream with electric mixer on medium speed until well blended. Set aside.
  • In large bowl, beat 1 1/2 cups of the whipping cream, the almond extract and granulated sugar with electric mixer on high speed until stiff peaks form. Carefully fold in almond mixture until well blended.
  • Line 9x5-inch loaf pan with plastic wrap. Spread 1/2 cup whipped cream mixture evenly in bottom of pan. Line edges of pan with 14 of the shortbread cookies.
  • Spread about 1 tablespoon whipped cream mixture on 1 side of each of the remaining cookies. Layer cookies in 5 rows in pan. Spread remaining mixture evenly over cookies. Cover with plastic wrap; refrigerate 8 to 24 hours.
  • In medium bowl, beat remaining 1 cup whipping cream, the powdered sugar, espresso powder and vanilla with electric mixer on high speed until stiff peaks form.
  • Turn cake upside down onto serving platter. Frost cake with espresso cream; top with almonds.

Nutrition Facts : Calories 760, Carbohydrate 72 g, Cholesterol 110 mg, Fat 9, Fiber 2 g, Protein 8 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 37 g, TransFat 4 1/2 g

ESPRESSO AND MASCARPONE ICEBOX CAKE



Espresso and Mascarpone Icebox Cake image

No cooking required for this dessert that needs to be assembled at least 24 hours-and up to three days-in advance.

Categories     Cake     Coffee     Cheese     Dessert     No-Cook     Quick & Easy     Frozen Dessert     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 7

3 cups chilled heavy cream
1/2 cup plus 1 tablespoon sugar
1 cup mascarpone cheese (about 9 oz) at room temperature
1 (9-oz) box chocolate wafers such as Nabisco Famous
1 tablespoon instant-espresso powder
Special Equipment
A 9 1/2- to 10-inch springform pan (about 26 cm)

Steps:

  • Beat 2 cups cream with 6 tablespoons sugar in a bowl with an electric mixer at medium speed until it just holds soft peaks, 2 to 4 minutes. Reduce speed to low, then add mascarpone and mix until combined.
  • Spread 1 1/4 cups mascarpone mixture evenly in bottom of springform pan and cover with 14 wafers, slightly overlapping if necessary. Spread with another 1 1/4 cups mascarpone mixture, followed by 14 more wafers arranged in the same manner. Spread remaining mascarpone mixture on top. Smooth top with a metal offset spatula, then cover pan with foil and freeze until firm, about 1 hour. Transfer from freezer to refrigerator and chill, covered, until a sharp knife inserted into center cuts through softened wafers easily, about 8 hours.
  • Pulse remaining chocolate wafers in a food processor until finely ground.
  • Beat remaining cup cream with espresso powder and remaining 3 tablespoons sugar using electric mixer at medium speed until it just holds stiff peaks, about 3 minutes.
  • Remove foil and side of pan and frost cake all over with espresso cream. Sprinkle edge of top lightly with wafer crumbs. Serve cold.

MOCHA CHOCOLATE ICEBOX CAKE



Mocha Chocolate Icebox Cake image

Provided by Ina Garten

Time 12h20m

Yield 8 servings

Number Of Ingredients 9

2 cups cold heavy cream
12 ounces Italian mascarpone cheese
1/2 cup sugar
1/4 cup coffee liqueur, such as Kahlua
2 tablespoons unsweetened cocoa powder, such as Pernigotti
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 (8-ounce) packages chocolate chip cookies, such as Tate's Bake Shop
Shaved semisweet chocolate, for garnish

Steps:

  • In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
  • To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
  • Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.

ESPRESSO ICEBOX COINS



Espresso Icebox Coins image

Instant espresso dramatically enhances chocolate's flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 7 dozen

Number Of Ingredients 9

1 tablespoon instant espresso coffee
1 tablespoon boiling water
2 sticks (16 tablespoons) unsalted butter, room temperature
3/4 cup confectioners' sugar
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1/8 teaspoon salt
3 ounces bittersweet chocolate cut into 1/4-inch pieces
Unsweetened cocoa powder, for dusting

Steps:

  • Stir together espresso and boiling water. Beat butter and sugar with a mixer until pale and fluffy, about 3 minutes. Beat in vanilla and espresso. Add flour and salt, and beat until just combined. Beat in chocolate.
  • Divide dough in half, and shape into two 10-inch-long logs, about 1 1/4 inches in diameter. Wrap each in parchment, and freeze for 2 hours.
  • Preheat oven to 325 degrees. Let dough stand at room temperature for 5 minutes. Slice into 1/4-inch-thick rounds, and space 1 inch apart on parchment-lined baking sheets. Bake until centers are set and edges are golden, about 12 minutes. Let cool on wire racks. Before serving, dust with cocoa powder.

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