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Forum
-> Recipe Collection
-> Cakes, Cookies, and Muffins
PinkFridge
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 Thu, Mar 27 2014, 8:28 am
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I'm sure many of you have outstanding ice cream/mousse/other gooey recipes using whip that I would otherwise be THRILLED to try. I'm specifically looking for cake or cookies because I need to make some for Shabbos and I also happen to have some excess frozen whip containers in the house. TIA!
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vicki
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Thu, Mar 27 2014, 8:37 am
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I make a really easy strawberry shortcake. But you have to like strawberries...
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PinkFridge
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Thu, Mar 27 2014, 8:42 am
| vicki wrote: | | I make a really easy strawberry shortcake. But you have to like strawberries... |
Thanks. I do, but I'm not looking for a cake that has the cream whipped.
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vicki
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Thu, Mar 27 2014, 8:44 am
You want to pour it into the cake mix un-whipped?
Sorry, don't know any cakes like that. Just ambrosia.
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PinkFridge
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Thu, Mar 27 2014, 8:49 am
| vicki wrote: | You want to pour it into the cake mix un-whipped?
Sorry, don't know any cakes like that. Just ambrosia. |
There are. I have at least one recipe that I thought was ok but family didn't go for. Cookies will probably be best.
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vicki
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Thu, Mar 27 2014, 8:57 am
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Would you mind posting the recipe you end up using?
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PinkFridge
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Thu, Mar 27 2014, 9:13 am
| vicki wrote: | | Would you mind posting the recipe you end up using? |
If I get one. I'm hoping it'll be from this thread 
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lfab
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Thu, Mar 27 2014, 9:20 am
I have a recipe for an ice cream type pie where you don't need to beat the whip just pour it in. Not sure if it's what you're looking for but I'll post it anyway.
Ingredients:
1 graham cracker pie crust
1 8oz frozen whips (defrosted)
sandwich cookies
Break up sandwich cookies into small pieces (I do this by placing them in a ziplock bag and banging them) and pour into pie crust. Pour defrosted dessert whip into pie crust. Place in freezer until frozen. Really quick and easy to make!
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PinkFridge
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Thu, Mar 27 2014, 2:00 pm
| lfab wrote: | I have a recipe for an ice cream type pie where you don't need to beat the whip just pour it in. Not sure if it's what you're looking for but I'll post it anyway.
Ingredients:
1 graham cracker pie crust
1 8oz frozen whips (defrosted)
sandwich cookies
Break up sandwich cookies into small pieces (I do this by placing them in a ziplock bag and banging them) and pour into pie crust. Pour defrosted dessert whip into pie crust. Place in freezer until frozen. Really quick and easy to make! |
I know this. It's wonderful, though the version I saw uses 3- 4 eight oz. containers. I don't want any kind of dish that needs to be frozen or refrigerated. Just a regular cookie/cake. I guess I'll keep hunting. Thanks.
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sky
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Thu, Mar 27 2014, 2:37 pm
I was thinking of something just like that. A family I ate by in eretz yisroel made them, but I don't the recipe anymore.
What about the strawberry and cream bunt cake from the AMI. It doesn't use a whole whip, but part.
[Disclaimer: I never made this, just saved the recipe]
http://imamother.com/forum/vie.....e+ami
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greenfire
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Thu, Mar 27 2014, 2:40 pm
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you can make chocolate ganache & top any cake or dip edge of cookies into same
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8mom
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Thu, Mar 27 2014, 3:08 pm
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In kosher palette there's a chocolate cake that uses coffee whitener and I sometimes use whip instead!
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PinkFridge
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Thu, Mar 27 2014, 4:46 pm
| UKmum wrote: | | In kosher palette there's a chocolate cake that uses coffee whitener and I sometimes use whip instead! |
Interesting. I was thinking of trying that.
Meanwhile, I saw a cookie recipe that calls for one box of cake mix, 10 oz. whip, and one egg. I might try it. I'll keep you posted.
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bigsis144
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Thu, Mar 27 2014, 4:56 pm
No Mixer Brownie Cake from Fresh & Easy cookbook
2 c. sugar
1 3/4 c. flour
3/4 c. cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 Tbsp. vanilla sugar
3 eggs
1 c. hot water
1/2 c. oil
8 oz. non-dairy whipped topping, thawed but NOT whipped up
Preheat oven to 350 degrees.
In a bowl, combine sugar, flour, cocoa, baking powder, baking soda and vanilla sugar.
Add the eggs, hot water, oil and topping and stir until batter is smooth.
Pour batter into 3 1-lb. loaf pans or 2 6x8 inch pans.
Bake for 45-50 minutes.
(I have to say, I haven't tried it, but I remembered reading it -- if you make it, let me know how it turns out!)
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PinkFridge
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Thu, Mar 27 2014, 5:00 pm
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Thanks bigsis! I think I'll try it. I do wonder about the odd pan sizes...
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greenfire
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Thu, Mar 27 2014, 6:14 pm
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I wonder if the 6 was an error & it meant to say 8 x 8 ... a standard size brownie pan
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bigsis144
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Thu, Mar 27 2014, 7:01 pm
| PinkFridge wrote: | | Thanks bigsis! I think I'll try it. I do wonder about the odd pan sizes... |
Eh, I figure one 9x13 (117 square inches) is close enough to two 6x8 (96 square inches)... the former would be flatter due to the larger surface area, so maybe decrease the baking time by 15 minutes, then just check on it every 5 minutes afterward?
The former would probably be more brownie-like, while the latter would be cakier, I imagine.
| Quote: | | I wonder if the 6 was an error & it meant to say 8 x 8 ... a standard size brownie pan |
I think that's very likely!
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