Recipe of the Day: Day 15, Gingersnap Icebox Cake with Cranberry Mascarpone Whipped Cream

Thursday, December 15, 2016

If you’ve been following along with my blog for the first 14 days of December (hi, Mom!), you’ve probably noticed that I’m featuring a lot of Chicagogrammers on here! And rightly so, because they’re a fantastic bunch of creative, amazing people!! Today we have the most special, wonderful-looking cake from Danielle at The Every Kitchen. She’s Registered Dietician, so clearly, this cake is a health food! Take a look at the gorgeous photos below, and don’t forget to click over at the end for the rest of the recipe! This cake looks like a million bucks, but it actually seems pretty simple to put together. Hooray for icebox cakes!

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Gingersnap Icebox Cake with Cranberry Mascarpone Whipped Cream

Ingredients:

  • 1 cup water
  • 1 cup sugar
  • 1 12-ounce bag fresh cranberries, plus more for garnish
  • cheesecloth
  • 3 cups cold heavy cream
  • 8 ounces mascarpone cheese, room temperature
  • 1 large box gingersnaps (like Nabisco)

For the rest of the recipe with full instructions, please visit Danielle over at The Every Kitchen.

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One Comment

  1. Danielle says:

    Thanks so much lady! I’m so flattered that you shared! Love your December concept — wish I had thought of that. :)

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