History. The icebox cake is derived from similar desserts such as the charlotte and the trifle and made to be more accessible to prepare. It was first introduced to the United States in the 1920s, as companies were promoting the icebox as a kitchen appliance.
In a medium bowl, beat heavy cream and strawberry milk until mixture turns silky smooth and shiny and holds its lofty, foamy shape.
Grease a 9"-by-5" loaf pan and line with plastic wrap, leaving a 2” overhang on each side. Grease plastic.
Arrange 18 of the Nilla wafers in the bottom of the prepared loaf pan. Top with ⅓ of the strawberries and 1/3 of the strawberry whipped topping. Repeat twice with Nilla wafers, strawberries, and strawberry whipped topping. Fold overhang over and freeze until solid, 4 hours.
When ready to serve, use overhang to remove icebox cake from pan. Invert and top with more strawberries and crumbled vanilla wafers. Slice and serve immediately.
The concept of the funnel cake dates back to the early medieval Persian and Arab world as zalabiyeh, where similar yeast-risen dishes were first prepared, and later spread to Europe. Pennsylvania Dutch immigrants brought the yeast dish, known as drechderkuche, to America, and around 1879, they developed the baking powder version along with its new name, funnel cake.
In a medium size bowl mix your milk, egg, vanilla, and butter together.
Then add in your salt, baking soda, and sugar.
Slowly fold in flour until batter becomes smooth.
Pour your batter mixture into a gallon size Ziploc bag and set aside for a few minutes.
Pour vegetable oil into a frying pan until your oil is about a half inch deep.
Turn burner on high heat for about two minutes and then turn down to medium heat.
Check your oil by dropping a small drop of batter into oi. If it begins to show bubbles around the edges then it is ready. If not than turn it up a bit again until it is good and hot.
Take scissors and cut a small hole into the bottom corner of the baggie. Slowly drizzle batter into 1 to 2 circles and cook until golden brown on the bottom half.
Gently flip them over with a slotted metal spatula and cook again until the bottom half is golden brown.
Place on paper towels to soak up most of the grease and sprinkle with powdered sugar.
A chocolatey chewy brownie base gets topped with a fluffy peanut butter layer, then drizzled with chocolate syrup right before serving to create these Peanut Butter Brownies!
A chocolate brownie, or simply a brownie, is a chocolate baked confection. Brownies come in a variety of forms and may be either fudgy or cakey, depending on their density. Brownies often, but not always, have a glossy “skin” on their upper crust. They may also include nuts, frosting, chocolate chips, or other ingredients. A variation made with brown sugar and vanilla rather than chocolate in the batter is called a blond brownie or blondie. The brownie was developed in the United States at the end of the 19th century and popularized there during the first half of the 20th century.
A chocolatey chewy brownie base gets topped with a fluffy peanut butter layer, then drizzled with chocolate syrup right before serving to create this Peanut Butter Brownie Dream!
Line a square baking dish with foil hanging over the edges to create handles. This will make it easier to lift the dessert out of the pan when it is done. Spray the foil with cooking spray.
Prepare brownie mix according to package directions and spread into the prepared square pan. Bake according to package directions.
Allow the brownies to cool completely.
Peanut Butter Topping
With your mixer, whip an 8 ounce package of softened cream cheese until it is light and fluffy. Add in peanut butter and mix for a minute to combine. Slowly add in powdered sugar. At this point, the mixture will be very thick.
Add in Cool Whip and mix until the filling is light and fluffy.
Spread the filling over the brownie layer and place in the refrigerator for at least an hour.
Right before serving, cut the dessert into small pieces, drizzle with chocolate syrup, and serve.
Store leftovers covered tightly in the refrigerator.
North Americans weren’t the first to grind peanuts—the Inca beat us to it by a few hundred years—but peanut butter reappeared in the modern world because of an American, the doctor, nutritionist and cereal pioneer John Harvey Kellogg, who filed a patent for a proto-peanut butter in 1895. Kellogg’s “food compound” involved boiling nuts and grinding them into an easily digestible paste for patients at the Battle Creek Sanitarium, a spa for all kinds of ailments. The original patent didn’t specify what type of nut to use, and Kellogg experimented with almonds as well as peanuts, which had the virtue of being cheaper. While modern peanut butter enthusiasts would likely find Kellogg’s compound bland, Kellogg called it “the most delicious nut butter you ever tasted in your life.”
Cobblers originated in the British American colonies. English settlers were unable to make traditional suet puddings due to lack of suitable ingredients and cooking equipment, so instead covered a stewed filling with a layer of uncooked plain biscuits, scone batter or dumplings, fitted together.
In the bottom of a 9×13 baking dish, pour one box of yellow cake mix.
Spread the blueberries over the top of the cake mix.
Sprinkle on 1-2 tablespoons of sugar (depending upon how sweet they are)
Pour 1 1/4 cup of water over the top of the berries and cake mix. Gently toss the berries and cake mix to allow the water to settle towards the bottom of the pan. (Sometime I give it a little shake too) If the berries aren’t very juicy, add just a little more water. If they are plump, a little less.
Cut a stick of butter into 8 pieces and spread out over the top.
In the United States, pineapple upside down cakes became popular in the mid-1920s after Dole Pineapple Company sponsored a contest for pineapple recipes. They received over 2,500 various submissions for the inverted pineapple cake and ran an advertisement about it, which increased the cake’s popularity.
There is no exact date when this cake was created but most signs point to the 1920s. The two earliest printings of this recipe found were in a 1924 Seattle charity cookbook under the name Pineapple Glacé and a 1925 women’s magazine in an full page ad for Gold Medal flour.
Combine all topping ingredients in bowl. Place 1 tablespoon topping mixture into each greased 1 1/4-inch deep muffin cup.
Combine flour, 1/2 cup brown sugar, baking powder, ginger, salt and baking soda in bowl. Add 1/4 cup butter, yogurt and egg; mix well.
Spoon batter over topping mixture in muffin cups. Bake 20-25 minutes or until tops are golden brown. Cool 3 minutes. Immediately turn onto serving plate.
Serve warm. Top with whipped cream and cherry, if desired.
