Welcome to more of Whipping Cream Week. I thought I would share some ways to use the cream you have in your fridge right now. You know we all do it. We buy a carton of cream for something then we pop it in the fridge and forget about it. Well not any more people. Pull out those cartons and have at it. You can make things like Red Velvet Cookie Stacks with Red Velvet Whipping Cream with that spare cream in your fridge. By the end of the week I hope I have you running out to buy extra whipping cream instead of forgetting about it in the back of your fridge. I mean look at these beautiful Red Velvet Cookie Stacks people. How can you go wrong? Well except if you press your finger into one the stacks by mistake while trying to take photos. But we’ll just keep that between you and me right!
We just got done watching Survivor. Love that show. I’ve watched every episode of every season since it began. It’s tradition in this household. I am a fan through and through. This season should get interesting. A few too many nutballs on the island. Soon enough one nut is going to crack. Then it gets interesting. I tend to like to watch how people react and cope under different situations. It usually is shocking which ones crack first. It’s always the one you least expect.
In a few minutes we’re going to watch Trouble with the Curve. I adore Clint Eastwood. That man is just a wonder to watch. He’s one of those actors that I think would be so interesting to meet in real life. I would guess he is as down to earth as us normal, non-Hollywood folk. Every interview you see with actors and actresses that have worked with him all say the same thing, he’s a pleasure to work for. Most of his scenes are done in one take. He allows his actors/actresses to play the character without micromanaging them. It just goes to show a positive work environment is a beautiful thing. Calm boss= calm workers. Faith that people will do the job you hired them to do. I dig this guy and admire the way he works. Plus I used to have a massive crush on him so watching his movies is always a joy.
Tomorrow we’re going to go see Identity Thief. I love Melissa McCarthy from her days as Sookie on Gilmore Girls. We have the same laugh so I feel like maybe we’re long-lost sisters separated at birth or something. What? It could happen. I read in Redbook this fall that she loves to cook. So there’s more proof we’re actually sisters who were ripped apart at birth. I bet if I served her these cookie stacks there would be this moment where we look at each other and she’d be like “Kim” and I’d be all “Melissa” and we would hug and just know we are sisters separated at birth. Then I could co-star in movies with her and hang out with celebrities. Then I’d get this big ego and my new sis would be all “dude you are not the same person any more”. And I’d have to trade in my diamonds and go back to my normal life. Okay so apparently I’ve thought this through way too far and I’m almost a little concerned about my fantasy world now. Anyone have Melissa’s private number? I’ve got a Red Velvet Cookie Stack with her name on it.
- 1½ cups heavy cream
- 2 tablespoons cocoa
- 2 to 3 tablespoons confectioners sugar
- Red gel food colouring to desired colour
- 12 Mr. Christie's Wafer Cookies
- Place your whipping bowl, beaters and measuring cup in the freezer for about 15 to 30 minutes prior to mixing.
- Remove items from the freezer and set up the mixer.
- Use the cold measure cup to measure out your cream, pour into mixer. Add your cocoa. Start on low and gradually increase speed to high as it stops splashing. Whip on high until it's light and fluffy. Now add your confectioners sugar and food colouring and whip until it's incorporated.
- Transfer to a piping bag with a large tip.
- I find it helps to pipe a touch of cream onto each plate before placing the first cookie. This will keep the stacks from tipping over later.
- So pipe icing onto plate, then add a cookie flat side down.
- Pipe icing onto top then add another cookie.
- Do this until 6 cookies are stacked. Top with more red velvet whipping cream.
- Garnish with plain whipping cream and chocolate pieces, if desired.
- Repeat for stack #2.
- Set in fridge for at least 4 hours, but I must admit the longer they set up the softer the cookies become and they turn into cake which is what you want. I tend to make mine the night before so mine set up for at least 12 to 18 hours. I like them really soft.
- Serve with a big old "I just made the easiest cake in the world" smile!
You can switch out lots of different flavours in this dish. I've done it with coconut too and it's amazing.
You can also do this as a full on cake or in small jars. I'll have links in the post to other posts of mine that are variations of this recipe.
I love this recipe. If I’m not mistaken the plain version is on the box of cookies you buy at the store. Mr. Christie, now Nabisco World (weird, they will always be Mr. Christie to me!) gets full credit for the idea of turning cookies and whipped cream into a soft moist no bake cake. The inspiration for these cakes dates back to my mom making them when we were kids. I’ve now raised my own kids making variations of the same cake. I love that it’s a tradition in our family. I’ve done many variations on it. You can see my Christmas Coconut Cake and my No Bake Cakes in Jars. I think I posted the cake when I very first started blogging but I think the photo is missing from the G+ incident so I need to replace it. Oh darn, that means I’ll have to whip up another cookie cake. Life is hard.
Hope you enjoy the rest of your week. I’ve got precious few days with B-Dude left so going to try to enjoy every moment.
See you tomorrow for more of Whipping Cream Week. If you have not gotten a chance to stop by the Anyday Magic site you should pop by and vote. My Simple Black Forest Cakes are on the site now. So cool to see my recipe up there.
Quick update: I won this round of the Cream Challenge. Thanks to everyone who voted.
Toodles and smoochies! xx