The Best So Far: Happy 4-Year Blogiversary, Smart Cookie!

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When something becomes such an integral part of your life, you stop tracking it by time. It seeps into your veins, and you absorb it into your pores to the point where it’s a part of you and your every day life. So when I step back and realize I’ve been at this food blog business for four years, it’s strange to me.

In a sense, it’s like I’ve been doing this forever. Food blogging touches my every day life, whether it’s needing to photograph every meal or having a vacation home inside my grocery store. So it’s hard to imagine life without blogging now.

That said, I also can’t believe how time has flown by. I’m happy to say there are exciting changes on the horizon to look forward to, and of course, many more delicious recipes and adventures. Why don’t we take a look back on my favorite moments from the last four years?

In no particular order…

1. I hit my 1000th post - and celebrated with a real Mr. McChip!

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2. I had two recipes featured on ABC’s The Chew.

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3. I sampled the grub in Connecticut for the first time

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4. I did monthly appearances on my local news station WKTV News Channel 2

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5. I took my first stab at catering

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6. I let you in on the life of a food blogger

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7. I also shared some little-known Smart Cookie facts

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8. I was featured in a Buzzfeed article

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9. We launched our popular bi-weekly post, Smart Cookie Shopping, and we’re on No. 57 now!

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10. I changed hair color

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11. …Again

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12. …And again

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13. …And again!

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14. I turned Mr. McChip into the best graduation cap ever

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15. I stepped up my cake game

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16. I created the go-to guide for Grilled Cheese

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17. And then I created one for Mac & Cheese

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18. I survived The Great Oven Fire of 2014

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19. I conquered 2 feet of pizza with Ryan

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20. We celebrated 4 years!

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Here’s to many more. What’s been your favorite Smart Cookie moment?

Salted Caramel Brownie Ice Cream

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I am so disappointed in myself. Why? Because this is the first ice cream I’ve made this summer. How  could I let you down like that? All I can do is hope that this Salted Caramel Brownie Ice Cream is enough to make it up to you.

I think you’d forget any animosity you had with just one spoonful. My ice cream recipe is simple and no-cook, but you can always count on it to yield soft and creamy results. Even after being in the freezer for a few days, it stays soft and scoopable, unlike store-bought. Have you ever tried to scoop store-bought ice cream a day or so after opening it? You need an excavator for that.

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No heavy construction equipment needed here. My Salted Caramel Brownie Ice Cream will melt in your mouth. There’s nothing better than the a salty-sweet equilibrium, and that’s why salted caramel is such a beautiful flavor. We could leave it at that frozen bliss, but you know me; I want next-level.

That’s why I brought in the big guns: brownies. Growing up, I loved a good bowl of fudge brownie ice cream, and that obsession with fudgy goodness hasn’t left me. The salted caramel and brownie together make this such an indulgent experience.

That’s what I love about ice cream. We can have a dessert in the summertime with rich flavors without it feeling heavy. It’s refreshingly cool and effortlessly smooth. Is that enough to make you forgive me now for holding out on you so long?

I suppose I’ll just have to keep trying to make up for lost time.

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A Few Tips Before You Get Cooking:

  1. I put the brownie chunks in the freezer so they don’t melt the ice cream when you fold them in.
  2. To use an ice cream maker, you always want everything you’re using to be as cold as possible: the ingredients, the base, the freezer bowl, the mixing bowl.
  3. You can make this into a full sundae with hot fudge, whipped cream, and the works.
  4. Cut the recipe in half if for two people or less.

Salted Caramel Brownie Ice Cream
By The Smart Cookie Cook

Ingredients:

  • 2 cups heavy cream
  • 1 1/2 cups whole milk
  • 2 tsp. vanilla extract
  • 17 oz. caramel sauce (I recommend Mrs. Richardson)
  • 1/2 tsp. salt
  • 1/2 cup granulated sugar
  • 1 1/2 cups brownie chunks (I used a boxed mix)

Directions

  1. In a large mixing bowl, whisk together cream, milk, vanilla, caramel, salt, and sugar, until well-combined. Cover and chill in fridge for at least 8 hours or overnight.
  2. Place brownie bites in an airtight bag and place in freezer. Place a large mixing bowl in the freezer as well.
  3. Churn ice cream in an ice cream maker according to manufacturer’s directions. Immediately transfer to chilled bowl and fold int chilled brownies just until distributed. Place in an air-tight container and freeze until firm to your liking. I recommend 6+ hours. Enjoy.

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The Weekender: Gear, Grub, & Cartoon Cookie

Strawberry Cream Pie Choc Chip Cookie Crust

How’s the summer heat been treating you? It’s been the hottest week of the summer here, but I’m not complaining. After the absolutely brutal winter we had in CNY, there is no reason at all to whine about some sunshine. I’m definitely looking on the bright side here.

I have to say, the warmth has not kept me out of the kitchen. I just put the air on or open a window, because nothing stops The Smart Cookie Cook. Did you miss a bite or two this week? No worries. Let’s review:

  1. Strawberry Cream Pie with Chocolate Chip Cookie Crust
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  2. Lemon Parmesan Potato, Zucchini & Chickpea Skillet
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  3. Smart Cookie Shopping 57SCS 57

I could use a honking slice of that cool and creamy Strawberry Cream Pie right about now. I’m trying to take it easy on the indulging as of lately though because I went and injured my shoulder, so I can’t workout as much as I’d like to. I’m still staying active, but modifying it to be safe.

Luckily, the Les Mills BODYSTEP class I teach is focused on the legs, so I’m still teaching for now. And it helps to have a fitness partner to match with.

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I’m loving the new Reebok leggings for teaching in. How cute are they? They feel like a second-skin.

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Of course, I still indulged in date night last weekend. Ry and I went to our spot, the Olive Garden, and we feasted like champs. We always make each other proud with our abilities to pack it in: breadsticks, alfredo dipping sauce, Lasagna Fritta, salad, and a Choose-Your-Own Tour of Italy for each of us. We cleaned house.

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You might’ve seen a few weeks back that The Smart Cookie Cook was featured on First Site Guide’s Best Food Bloggers to Follow list, and they were kind enough to send me this adorable carton Cookie they made:

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I am excited to say I tried homemade jelly for the first time. My boss’ husband makes it, so she brought in a jar of raspberry jelly for me to try. I knew it’d be good, but wow, I had no idea what I was missing! Now I think I’ll be too spoiled to go back to store-bought jelly.

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That was my breakfast yesterday. For lunch, I whipped up this Double Cheese Quesadilla with Fresh Arugula, and it was only about 200 calories. That’s indulging right!

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It just wouldn’t be a Weekender without a picture of at least one of my fur babies. Little Mina loves to cuddle with shoes, so you can bet she’s in heaven here.

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Smart Cookie Shopping 57: Bars and Small Bites

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I enjoy grocery shopping a lot more than the average Joe. If I’m shopping for food, then obviously, I’m going to be happy about that. The only thing more exciting is taking a myriad of new foods home to devour all at once. Lucky for me, Smart Cookie Shopping gives me an excuse to do that more often.

Smart Cookie Shopping is our bi-weekly post where we review the newest products at the grocery store. That way, you know what’s worth trying for yourself.

Let’s get shopping!

1. Old El Paso Cheesy Nacho Bowlavailable by the packaged mac and cheese and pastas (I found this at Target)

This was good, but nothing special. I was hoping it would have more of a queso flavor, but it wound up being lackluster. The level of heat was tolerable, but I needed more cheesiness and punch. Even though was very runny straight out of the microwave, it did thicken up after a few minutes. I tried eating a bit with chips, as suggested on the package, but that was even blander.

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2. FiberOne Coffee Cake Bars – available in the snack aisle

I’m obsessed with these. I’ve tried a couple flavors of these bars, and this has been the best. The coffee cake-ness is spot-on. It didn’t feel like a “healthy” snack; it just tasted like good ol’ coffee cake.

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3. Marshmallow Crispy Golden Oreos – available in the snack aisle (I found these at Target)

I’m late to the game trying these, but this was the first I’d seen of them in my area. This is the surprise of the batch; I LOVED these. They taste like the best of both worlds of Rice Krispie Treats and Golden Oreos. If you like either, try these.

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4. Hannaford Mint Chocolate Chip Ice Cream Sandwiches - available at Hannaford in the frozen section

I’ve been on a mint-chocolate kick lately, so these sandwiches called to me. They’re a classic with a minty twist. It’s not a fancy, high-quality ice cream, and it’s not meant to be. If you want something simple and refreshing, this is it.

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5. Oreo Thins Mint - available in the snack aisle

In theory, Oreo Thins are an awful idea. How could they alter a classic? How could smaller be better? But in reality, these are perfection. Their thin cookies are so crisp, and it’s the perfect cookie-to-filling ratio. Next, I want to try the Golden Oreo one.

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6. Honey Bunches of Oats Strawberry Breakfast Biscuits available in the snack aisle

There was nothing special about these. They taste like the cereal has been ground down as much as possible in a bar, and the strawberry flavor was artificial.

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7. Lean Cuisine Monterey Jack Jalapeno Stuffed Pretzel - available in the frozen section

These were a little spicy for my taste, but that aside, they needed at least twice the filling; there was next to none. Talk about a bummer.

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Which of the products have you tried?

 

Lemon Parmesan Potato, Zucchini & Chickpea Skillet

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When you make something as fragrant as this Lemon Parmesan Potato, Zucchini, & Chickpea Skillet, you’re bound to fill your home with drool-worthy scents. I made this for myself for dinner one night while my boyfriend was gone, and as soon as he came over, his smell sensors went off. He remarked how amazing it smelled and asked what I made, but I played it off by replying, “Just…dinner,” because I knew he’d be upset I didn’t save him any.

Does that make me a bad person?

I’m sorry, it’s just that this was such a perfect meatless meal for me. I used my two favorite produce that I never tire of: potatoes and zucchinis. Then I got to crank up their flavor with bright tangy lemon, sweet onions, and garlic. But any true meatless meal eater knows that it’s not just about eating a bowl-full of fresh veggies; we’ve got to have our protein too. So I added savory chickpeas, knowing they’d go perfectly with the lemon.

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I loaded up a large plate when I sat down to eat, almost emptying the pan. I figured I’d need a lot of something this good. It turns out my eyes are bigger than my stomach because the ingredients in this skillet are so hearty that a little went a long way. My tongue was effortlessly satisfied by the symphony of flavors it got to identify, while my stomach was quickly quieted by all those veggies and beans. Everyone knows a happy stomach equals a happy Cookie.

So if you’re not too greedy like me, you really can split this between two people and each get a hearty meal out of it. It’s almost a game to play around with different bites: potato and zucchini in one, cheese and chickpea in another. The bests bites are when you get a little of everything.

Just don’t expect to hide the scent of deliciousness once you start cooking. There’s no keeping something this good a secret.

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A Few Tips Before You Get Cooking:

  1. If you’re a meat-eater, try adding chicken or bacon.
  2. The nice thing about skillets is that you can make them early and keep them warm until everyone is ready for dinner.
  3. You could pile these into a wrap for an on-the-go meal.
  4. To cut down on some of the cook time, microwave the potatoes for a few minutes beforehand.

Lemon Parmesan Potato, Zucchini, & Chickpea Skillet
By The Smart Cookie Cook

Serves 2

Ingredients:

  • 2 tbsp. olive oil
  • 1/2 cup vegetable stock
  • 1/3 cup sliced yellow onion
  •  1 lb. baby Yukon gold potatoes, sliced thin
  • 2 large zucchini, sliced thinly lengthwise then chopped into large pieces
  • 1/2 cup chickpeas
  • 2 tsp. minced garlic
  • 3 tbsp. lemon juice
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 cup shredded parmesan cheese

Directions:

  1. Bring oil and vegetable stock to medium heat in a large skillet. Add onions and  potatoes and saute for 20 minutes, or until starting to become tender, stirring occasionally.
  2. Add the zucchini and continue to cook for another 15 minutes, or until everything is tender and cooked to your desired doneness.
  3. Fold in remaining ingredients and stir until cheese starts to melt. Enjoy.

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Strawberry Cream Pie with Chocolate Chip Cookie Crust

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This beautiful Strawberry Cream Pie with Chocolate Chip Cookie Crust came together in the blink of an eye. It was literally as simple as asking, “What should I bake?” And just minutes later, this pie materialized in my mind. Where did the idea come from? Sometimes, I really don’t know.

There are times when my inspiration is obviously driven by other recipes and dishes, but other times, it explodes into my brain spontaneously. That’s the kind of inspiration I don’t question; I just go with it. So when this cloud of strawberry bliss appeared in my brain, I acted immediately.

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Making this cool, fresh pie was just about as easy as dreaming it up. The cookie dough is a classic, simple recipe I love, and the filling is a no-bake delight that you can whip up in just minutes. This combo is just amazing. You get a little tart with that fresh strawberry flavor, while the crust is rich and chocolaty.

Still not convinced? Maybe you should ask my co-workers. I brought this in today, and it was gone before 11 a.m. You know I work among good people when we don’t wait for lunch to have dessert. This pie was devoured just as instantaneously as it came to be.

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A Few Tips Before You Get Cooking:

  1. The cornstarch acts as a stabilizer for our whipped cream, keeping it from separating and helping it hold up better when it’s not in the fridge.
  2. You can use the cookie dough recipe any time; it’s my favorite.
  3. You can make this easier by making the dough the day before, or even baking the crust too the day before you want to eat it.
  4. Garnish with fresh strawberries for a pretty topping.

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Strawberry Cream Pie with Chocolate Chip Cookie Crust
By The Smart Cookie Cook

Ingredients:

For the crust

  • 6 tbsp. butter, softened
  • 1/2 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 2 tsp. vanilla extract
  • 1 egg
  • 1 cup all-purpose flour
  • 1/4 tsp. salt
  • 1/4 tsp. baking soda
  • 3/4 cup semisweet chocolate chips

For the Filling

  • 12 oz. fresh strawberries (equals about 3/4 cup pureed)
  • 1 1/2 cups chilled heavy cream
  • 1 1/2 tbsp cornstarch
  • 2 tsp. vanilla extract
  • 1/3 cup powdered sugar
  • 1/4 cup mascarpone cheese

Directions:

  1. In a standing mixer, beat together butter, brown sugar, and granulated sugar until fluffy. Mix in vanilla and egg on medium speed until well-combined. 
  2. In a separate bowl, mix together flour, baking soda, and salt until evenly combined.
  3. Mix flour mixture into butter mixture, a little at a time, until everything is incorporated. Fold in chocolate chips.
  4. Cover and chill for two hours.
  5. Preheat oven to 325 degrees. Spray an 8×8 pie dish with nonstick spray.
  6. Press dough into the bottom of pie dish in an even layer. Bake for 30-40 minutes or until golden and puffed.
  7. Let crust cool completely.
  8. Make the filling: Place strawberries in a food processor and puree until completely smooth. Pour into a measuring cup.
  9. Place cream, powdered sugar, cornstarch, vanilla, and mascarpone in a large mixing bowl. Beat on high with a hand mixer until stiff peaks form. It should be thick and fluffy.
  10. Fold in 3/4 cup of strawberry mixture until evenly combined.
  11. Pour filling into cooled crust and spread into an even layer. Slice and enjoy. Store pie covered in the fridge.

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The Weekender: Pop-Tarts, Iced Coffee, & Content Cats

White Chocolate Lemon Key Lime Oreo Ice Box CakeWe’re in the final week of July already. That means August is around the corner, and then fall already! They say time goes by faster the older you get, but that’s an understatement.

Every time I sit down to write a Weekender, I can’t believe a a whole week has passed already. These posts are just as fun for me to write as they are to share with you because it’s like a journal for all the best moments and best eats of the week.

Let’s take a look back at this week’s posts so we can drool over them again.

  1. White Chocolate Lemon Key Lime Oreo Ice Box Cake

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  2. Sun-Dried Tomato Mozzarella Corn & Zucchini

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  3. Three-Cheese Zucchini Pizza Bites

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The best way to cap off a good week of eats is with coffee and friends. I actually took a moment to enjoy this coffee out on the village green in town with two of my favorite people, which is something I don’t normally have the time to slow down and do. It was an impromptu treat and so nice. That’s the definition of a simple pleasure.

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I was as content as this Mr. Poe. He is just devilishly good-looking.

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Now, here’s an important question that I posed on my Facebook page: do you eat your Pop-Tarts like this? I eat in a circle, leaving the filling for last. Weigh in!

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Join me next week for more delicious adventures, including more bright, fresh summer veggies.

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See you on Monday!

 

Three-Cheese Zucchini Pizza Bites

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Pizza cravings are the worst. They’re cruel, relentless, and unforgiving. If you start craving pizza, it doesn’t just go away at the end of the day; you’re going to continue to crave it until you feed the beast that’s begging for it.

Or maybe that’s just me because I have a mild pizza addiction.

Regardless, it’s not always possible to drop everything and order pizza. I wish it was – I’d probably be rich with a faster metabolism, if that was the case. But for the days you want to eat healthy or save money, you can’t always call the delivery man.

To satisfy a mid-week pizza craving of mine, I chose a rather unconventional solution: Three-Cheese Zucchini Pizza Bites. I had fresh zucchini just waiting to be used in the fridge, and since I love squash so much, I figured it was no-brainer to pair it with pizza.

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But admittedly, I was skeptical that a carb-less version of pizza could kill my cravings, no matter how yummy squash and cheese sounded. But I pressed forward with an open mind, topping my oven-roasted zucchini with high-quality marinara sauce, spicy red pepper flakes for heat, and three kinds of bubbly, melted cheese: parmesan, sharp cheddar, and mozzarella. When those babies started baking, my whole apartment smelled like a pizzeria.

They’re a beautiful sight that made think, “Crust? What crust?” I devoured pizza bite after pizza bite, with each tender zucchini eaten as effortlessly as a potato chip. The difference was how quickly my craving was satisfied. With regular pizza, I can eat slice after slice and still want more. But this zucchini was filling and substantial.

And what do you know – it squashed my pizza craving (pun intended).

A Few Tips Before You Get Cooking:

  1. For me, this was the perfect combination of cheese. But that doesn’t mean you can’t sub in your favorites instead.
  2. Get creative with topping: mini pepperoni, black olives, bacon, onions, etc.
  3. If you like heat, you can add some more red pepper flakes.
  4. The sun-dried tomato oil is my secret ingredient for intense flavor.

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Three-Cheese Zucchini Pizza Bites
By The Smart Cookie Cook

Ingredients:

  • 2 large zucchinis, sliced
  • ¼ cup sun-dried tomato oils (from jarred sun-dried tomatoes)
  • ½ tsp. salt
  • 1 cup high-quality marinara sauce like
  • 4 slices sharp cheddar cheese, broken into tiny pieces (about the size of your thumb nail)
  • 1 ½ cups shredded whole milk mozzarella cheese
  • ¼ cup shredded parmesan cheese
  • ¼ tsp. red pepper

Directions:

  1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.
  2. Lay zucchini out in a single layer on prepared tray. Drizzle with sun-dried tomato oil and rub it in gently so it’s evenly distributed. Sprinkle with salt and bake for 15-20 minutes or until tender.
  3. Top each zucchini with about 1 tsp. of sauce, a piece of the cheddar cheese, and a generous covering of mozzarella and parmesan. Sprinkle with red pepper flakes then return to the oven for another 5-10 minutes, or until cheese is melted and bubbly. Enjoy.

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Sun-Dried Tomato & Mozzarella Corn & Zucchini

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Corn is so…corn.

What do you do to spice up corn? Maybe the problem is I grew up eating it plain as a side dish with meals, and I never saw it as anything but just corn. But every now and then, the right craving will strike, and I’ll decide I want some corn, but only if I can do something fun with it.

But what’s fun to do with corn besides popping it? I wanted to give this economical sideshow veggie its own spotlight. I wanted to give it a facelift so it could be the star at last, so it could be more than “just corn.” With this Sun-Dried Tomato & Mozzarella Corn & Zucchini, I think we hit the nail on the head.

Or perhaps we hit the corn on the cob.

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Fresh mozzarella and sundried tomatoes are often regarded as fancy, upscale flavors, so how would they mingle with old-fashioned, plain corn? Pretty well, as it turns out. The subtle sweetness of the mozzarella complements the sweetness of the corn, while the tangy, robust flavor of the tomatoes cuts through it all. Every inch of corn is coated by the light sauce we cook it in. This builds our layers of flavor even higher for a multidimensional experience.

We did all this with corn? Yes, indeed. Even the simplest of ingredients can be turned into a show-stopping dish with the right team of flavors. It doesn’t require anything fancy or complicated from you. On the contrary, this is an easy one-pan meal you cook up stove-top and serve with whatever your heart desires: chicken, steak, fish, pasta, and more.

Anything can be “blah” on its own, but when you dress it up with good stuff, you won’t believe the resulting makeover.

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A Few Tips Before You Get Cooking:

  1. You can mix in any veggie to bulk this up. Or, try adding beans or chicken to make this a full meal.
  2. Fresh mozzarella has a different flavor and texture than the shredded stuff you buy in bags, so make sure you opt for fresh here. It’s wonderfully melty and delicious. Find it in the specialty cheese section near the deli.
  3. This stuff reheats impeccably well, so pack some for lunch tomorrow.
  4. Chicken stock can be subbed for the veggie stock.

Sun-Dried Tomato & Fresh Mozzarella Corn & Zucchini
By The Smart Cookie Cook

Ingredients:

  • 2 tsp. olive oil
  • ½ cup vegetable stock
  • 2 tsp. minced garlic
  • ¼ cup jarred sun-dried tomatoes & their oils
  • ½ tsp. dried basil
  • 2 medium zucchinis, sliced thin
  • 10.8-oz bag Birds Eye SteamFresh frozen corn
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 8 oz. fresh mozzarella, sliced thinly

Directions:

  1. In a large pan, bring vegetable stock and olive oil to medium heat. Add garlic and sauce for 2 minutes.
  2. Stir in the sun-dried tomatoes and oil, basil, and zucchini. Cover and simmer for 15 minutes, or until zucchini is tender, stirring occasionally.
  3. Meanwhile, microwave corn according to package directions.
  4. Add corn, salt, and pepper to pan and stir to coat evenly. Lay mozzarella on top in a single layer then cover and turn heat down to low. Let cook just until cheese is melted.
  5. Enjoy.

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White Chocolate-Lemon-Key Lime Oreo Ice Box Cake

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I almost made a pie today. But what they say about pie (“easy as pie”) just isn’t always true, and I didn’t have the energy for it. Maybe I’m not supposed to tell you that, but what can I say; I’m honest. It’s just too darn hot out to be heating up my kitchen.

So I did the opposite: I made an ice box cake. Don’t be deceived by the word “cake” because there’s no baking required at all here. I didn’t have to touch my oven. Nope, the oven got the night off, and I had a cool kitchen when all was said and done.

I used the new Key Lime Pie Oreos to build this White Chocolate-Lemon-Key Lime Oreo Ice Box Cake. What makes it cake-y is, in fact, the act of chilling, not baking – hence the name. We layer the tangy Key Lime Pie Oreos with a smooth, cool, and creamy lemon-white chocolate filling, then let it do its thing in the fridge. By the time we take it out, it has softened and come together to be melt-in-your-mouth heaven.

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Now, you see why I was eager to forgo baking a pie. This treat is stacked high with layers of refreshing, bright flavor, plus it looks so pretty and intricate. But do you know what I did to make it? I piled the layers together like Legos and called it a day. Now, that’s how you make dessert.

Part of being a Smart Cookie is working smarter, not harder.

A Few Tips Before You Get Cooking:

  1. If you can’t find the Key Lime Oreos, you can use the Lemon Oreos too.
  2. Your cream needs to be well-chilled in order to whip it. The same goes for the pudding mix; it won’t set up unless it’s cool.
  3. Don’t worry about making this perfect. Ice box cakes are meant to have that homemade look.
  4. The longer you chill this, the better it gets.

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White Chocolate-Lemon-Key Lime Oreo Ice Box Cake
By The Smart Cookie Cook

Ingredients:

  • 3 tbsp. + 1 cup chilled heavy cream, divided
  • 8 oz. white chocolate, broken into small pieces
  • 8 oz. sweetened condensed milk
  • 8 oz. ice cold water
  • 3 oz. Jell-O instant white chocolate pudding mix
  • 2 tsp. vanilla extract
  • 1/4 cup mascarpone cheese
  • 2 tbsp. cornstarch
  • 4 oz. Dr. Oetker Lemon Pie Filling & Dessert Mix (about 1/2 the package, doesn’t need to be exact)

Directions:

  1. Place chocolate in a heat-proof bowl. Set aside.
  2. Place 3 tbsp. cream in a microwave-safe bowl. Microwave on high for 35 seconds. Immediately pour over chocolate and let sit for two minutes before mixing together until completely smooth. If it’s not quite melted, place it in the microwave for 10 seconds then finish stirring.
  3. In a large mixing bowl, whisk together melted chocolate, pudding mix, sweetened condensed milk, and water until it starts to thicken. Place in fridge to set up completely, about 10 minutes.
  4. Meanwhile, in a medium bowl, beat together cream, mascarpone, cornstarch, vanilla, and pie filling mix with a hand mixer on high speed until stiff peaks form. It should be thick and fluffy.
  5. Fold lemon whipped cream into thickened white chocolate mixture until evenly combined.
  6. Spread a thin layer of filling onto the bottom of a large round plate. Place Oreos in a circle of about 10-12 Oreos. Cover with another layer of filling and smooth into an even layer. Proceed to the next layer of Oreos, making it smaller than the first by about 1 Oreo’s width. Continue stacking until all the filling is used.
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  7. Cover and chill in fridge for at least 8 hours or overnight. Enjoy.

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