Yup. It's official. It's summertime.
Ok, well we know not officially official summertime, all that equinox business has yet to happen, but to us? Summer. Summertime summer summery summer.
Here's how we know. When it's summertime, the Blue-Eyed Bakers tend to do a lot less...well...baking. Right. You heard us. Bakers who don't really bake.
When it's 90 degrees outside, yet somehow 105 degrees in your kitchen (seriously, how?), a lot less baking occurs and a lot more, well, assembling. Sure, that sounds good. The Blue-Eyed Assemblers.
Yeah not so much of a ring to that is there? But really, bakers, assemblers, who really cares when the end result is a mini icebox cake?
Right? We know. No one cares. You're all "stop talking about the dang summer and gimme that baby cake."
What's not to love about a personal sized icebox cake?
Did we mention there's peanut butter? Um and whipped cream? And chocolate cookies?
Aaaaaand that they take approximately 11 minutes to make?? There's a pesky little waiting period (agony!) for them to chill and get all icebox-y delicious, but they're so worth it.
Like we said. What's not to love?
So go on cookies, Blue-Eyed Bakers (Assemblers) summertime has officially (unofficially) begun.
Mini Chocolate Peanut-Butter Icebox Cakes
Makes 8 cakes
Adapted from Martha Stewart
2 cups heavy cream
1/3 cup confectioners' sugar
1/3 cup smooth peanut butter
1 box (9 ounces) chocolate wafer cookies
In the bowl of an elextric mixer fitted with the whisk attacjment, whip 1 1/2 cups cream with sugar until soft peaks form. In a small bowl, combine peanut butter and 1/2 cup cream and whisk to combine. Add peanut butter mixture to whipped cream and gently fold in until completely incorporated.
Spread 1 teaspoon of cream onto the top of a wafer cookie and repeat, stacking 5 cookies together with a layer of cream between each one. Cover outside of cookie stack with cream.
Refrigerate cakes at least 8 hours before serving.