Dulce de Leche Icebox Cake

This recipe is really just a sham, there's no new recipe in this post, it is simply a combination of graham crackers and classy cream layered in a yummy ice box cake.  

I work at a church and have the opportunity to meet many church members who attend activities throughout the week. One lady, Betty, recently turned 90 years old. I thought I would make her something to celebrate and figured this was simple and tasty. But then I went and had to bake my own cookies for it, taking away the simple factor... but it's still tasty which is all that matters for the reciever of the gift.

Isn't the bowl on the left cute? I found it at an antique store in the Orange circle.

Directions:

Stack alternate layers of graham crackers and classy cream until its about cake height. Store-bought crackers should work just as well if you don't want to make them.

I used a #21 piping tip for mine to make it look fancy.

Place cake in the freezer for a half hour so the top will set a bit before covering it in plastic wrap and setting it in the fridge. Refrigerate this 8-24 hours before serving cold. The longer it sits the more cake-like it will be.

Before serving, drizzle more dulce de leche sauce over the top (optional).

Classy Cream

For any of you who have felt a lack of creamy goodness in your life, this cream is the answer for you. It's richer than regular whipped cream due to the addition of mascarpone cheese and fancier than whipped cream due to a large amount of dulce de leche. These fancy additions are the reason I chose to call this "classy" cream. I mean really, the majority of its ingredients are in a foreign language. Classy. It can be served with a bowl of fresh strawberries for dessert. Classy. It looks good in a glass dish. Classy. And above all, my friend Eunice enjoys this cream and, if you know Eunice, she loves luxurious things and has some pretty high standards. Classy.      

Classy Cream (Dulce de Leche Mascarpone Cream)

yields: around 4 cups

2 cups heavy cream

1/2 cup + 1 Tbs. dulce de leche sauce
8 oz. container of mascarpone cheese

Chill bowl and mixer beaters in the freezer for at least 15 minutes.
Using chilled items, beat together dulce de leche and cheese until well combined.
Add heavy cream and beat until it has a stiff consistency. The picture below is what mine looked like.

This recipe makes a whole lot! Layer it in a trifle, spread it on graham crackers, dip things in it, do what your heart desires. Or you can halve it and no one will be the wiser.  

This recipe can be made a day ahead of time, just make sure you beat it well in order to get a good consistency.

Red Pepper Bisque

I love this soup recipe! I don't think i'm much of a cook but this is a recipe that i've made several times since finding it last year. I consider it to be a "girly" soup, something that would be nice as a part of a tea party. It's very yummy and rich because of the heavy cream. Yes, heavy cream is our friend!...for this recipe at least. It's a really nice soup to have on a cold day (too bad we haven't had many of those here in so. cal this week).

Red Pepper Bisque
Adapted from Bon Appetit

4-5 large red bell peppers ( I have also used a mix of red and yellow and that works well too) 

3 1/2 cups chicken low-salt chicken broth (2 cans) 

1 teaspoon paprika

1 teaspoon sugar

3/4 cup whipping cream

1/2 cup finely grated Romano cheese

1/2 teaspoon red pepper flakes

salt, pepper to taste

basil for garnish (optional)

Char your bell peppers over a gas flame using tongs to turn and make sure you get all the sides pretty black and charred. Cover them for about 15 minutes so they become soft so you can peel the skin off. I've heard of different ways to do this, I usually out them in a bowl and cover them with dish towels and a plastic bag... i think I may have seen my mother do this, but do whatever works for you! Peel and seed the peppers and cut them into small chunks. Combine your peppers and chicken broth in a large saucepan. Boil, then reduce heat and simmer until peppers are tender, about 5 minutes.

Turn off the heat and in batches, puree the soup in blender until smooth. Be patient and be very CAREFUL! You don't want to splatter scalding hot broth all over, so small batches work nicely. If you have a cheap blender like I do, you might want to cover the top with a dish towel and press down on the lid so it doesn't spray stuff when you start it. Return blended soup to your saucepan. Mix in paprika, sugar and red pepper flakes. Simmer 5 minutes to blend flavors. With a whisk, mix in the cream and Romano cheese, make sure cheese has melted before adding salt. Season to taste with salt and pepper, garnish with basil and if you like, serve with toasty bread.