mocha chocolate icebox cake

Kahlua, mascarpone, chocolate chip cookes and easy...doesn't get better than this.

2 cups cold heavy cream

12 ounces Italian mascarpone cheese
1/2 cup sugar
1/4 cup Kahlúa liqueur
2 tablespoons unsweetened cocoa powder, such as Pernigotti
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3, 8-ounce packages of Tate's Bake Shop chocolate chip cookies

Shaved semisweet chocolate, for garnishIn the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlúa, 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 five 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.

Kugle, Jewish Sweet Side or Dessert dish

This Sweet Dairy Noodle Kugel has old fashioned flavor. It is a great brunch dish, when served with bagels and spreads. It is also the perfect dish to serve at the end of a fast such as Tisha B'Av or Yom Kippur. This dish is some 800 years old.


•16 ounces (400 gm) broad egg noodles
•4 Tbsp. (50 gm) butter, melted
•1 pound (500 gm) cottage cheese
•1 pound (500 gm) sour cream or Israeli white cheese
•4 eggs, beaten
•1/2 cup sugar
•2 Tbsp. vanilla extract
•1 cup crushed cornflakes
•1 tsp. cinnamon
•1/4-1/2 cup sugar

1. Cook noodles in boiling water according to package direction. Drain and rinse with cold water.
2. In a large bowl, mix the noodles with the melted butter, cheeses, eggs, sugar and vanilla.
3. Pour into a greased 9x13 inch pan.
4. In a separate bowl, mix the cornflakes, cinnamon and sugar. Sprinkle the cornflake mixture on top of the noodle mixture.
5. Bake for about 1 hour at 350 degrees Fahrenheit or until the top is brown.

Craker Barrel Hash Brown Casserole

Lucy and I went to Cracker Barrel for supper tonight JUST to get this: Here's a copykat recipe. 

1 2 lb. pkg. frozen Hash Browns
8 oz. Sour cream
1 can cream of chicken soup
1 stick butter
1/2 C. Chopped onion
2 C. grated Cheddar Cheese **personal note, I like sharp the best
Place potatoes in a greased 9×13 inch pan. Season with salt and pepper. Melt butter in the microwave. In a bowl add minced onions, sour cream, and cream of chicken soup, and melted butter. Mix these items together. Pour soup mixture over potatoes; sprinkle with Cheddar Cheese. Bake at 350 degrees for 45 minutes, or until all is completely warm, and the cheese begins to melt.