~ Marla Meridith
No-Bake Strawberry Icebox Cake recipe is great for summer entertaining!
2 pounds fresh strawberries
2 pints cold heavy whipping cream
1/3-1/2 cup powdered sugar
1 box (14 ounces) graham crackers or gingersnaps
Topping: chocolate syrup, shave chocolate, sprinkles or chocolate candies (I used Milk Duds)
Clean & pat dry strawberries. Save a few beauties for the topping. Slice the strawberries thin.
Whip the cream in a mixer with whisk attachment. Start on low & increase the speed as the cream thickens. Add the sugar to taste.
Use a platter or a baking dish & start to layer your cake. Start with a few dollops of whipped cream to anchor the cake. Then make 4 layers starting with the graham crackers, whipped cream then strawberries. Add more whipped cream for glue. Repeat this process. Final layer should be whipped cream. Garnish with whole strawberries & chocolate.
Refrigerate for at least 4 hours or overnight so cookies can soften.
~ Marla Meridith
Fall in love with the holidays over and over again with these Crunchy Gingersnap Cookies! This recipe is simple to prepare and guaranteed to put a smile on Santa’s face. These cookies are great dunked in milk, munched with coffee or sprinkled over ice cream.
1/4 cup coarse decorating sugar
1 tsp ground ginger
1 stick (8 tbsp) unsalted butter, room temperature
3/4 cup granulated sugar
2 tbsp pure maple syrup
1 large egg, at room temperature
3 tbsp dark molasses
2 cups unbleached all-purpose flour
1 tbsp ground ginger
1 1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp fine sea salt
Preheat the oven to 350˚ F with the racks in the middle.
Prepare 2 baking sheets with parchment or silicone liners.
Make the ginger sugar: combine the decorating sugar with the ginger and set aside.
Make the cookie dough: Cream the butter, sugar and maple syrup in the bowl of a stand mixer with the paddle attachment.
Add the egg and molasses. Beat well, scraping down the sides as needed.
In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon and salt.
Add the flour mixture in two additions to the butter mixture. Beat until everything is well incorporated, scraping down the sides as needed.
Roll dough balls about 1 inch in diameter, roll in the sugar-ginger mixture and place about 2 inches apart on the prepared baking sheets. Flatten the dough balls using your palm or the bottom of a glass.
Bake the cookies for 12-15 minutes or until the edges are just golden brown.
Let cool for 5 minutes, then transfer to cooling racks.
You can make these cookies smaller (bite size) just adjust baking time to shorter if you do so.