Category Archives: Uncategorized

Springtime Shrimp, Orzo and Herbs

While this dish is really a mediterranean flavored dish it makes me think of the spring with all its green colors and fresh flavors. The shrimp gets a roasted treatment and the orzo gets it’s flavor from the lemons, feta, dill, scallions and red onions. Yum! It had me at hello. The original recipe is from Ina Garten and this recipe as is should serve 5- 6 nicely. I cut this recipe in 1/2 for the two of us. Simple, easy and delicious that’s the way I like it!
Enjoy and obviously this dish is delicious and right for all times of the year. What’s especially nice about this dish is that it can be served at room temperature which makes it a lovely dish for a luncheon as well. This will be a keeper throughout the summer for a delicious flavorful orzo salad. I have to add that I put this dish together rather quickly which always adds to my general love of a recipe.

You can also modify the amounts of herbs if you don’t enjoy the strong flavors of dill, scallions and onions. My husband is a very fussy eater who usually balks at the sight of anything green thoroughly enjoyed this dish without picking out a single piece of the green stuff! If you don’t like the strong flavor of dill this recipe will probably not be for you but if you enjoy dill, parsley, onion, scallions and cucumbers this is the one for you.


This is the original recipe and should serve 6 very nicely. I cut in 1/2 and we had a little left over.

Kosher Salt and Freshly Ground Black Pepper 1 amounts are listed below in directions

Olive Oil – amounts listed below in directions

3/4 lb. orzo pasta

1/2 cup freshly squeezed lemon juice (app. 3 lemons)

2 lbs. shrimp – peeled and deveined . I used Jumbo Shrimp had the fish store peel and de-vein it and I had app. 14 pieces to the pound.

1 cup thinly sliced scallions, white and green parts–this will probably be 2 bunches of scallions

1 cup chopped fresh dill

1 cup chopped fresh flat-leaf parsley

1 hothouse cucumber, unpeeled, seeded and medium diced– I scooped out the seeds with a melon baller

1/2 cup small-diced red onion

3/4 lb good feta cheese, cut into cubes


Preheat the oven to 400 degrees.

Prepare all the ingredients while orzo is cooking.

Cook orzo according to the box for al dente. Drain and pour into a large bowl.

Whisk together the lemon juice , 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon pepper. Pour over the hot pasta and stir well.

Meantime, place the shrimp on a sprayed sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. ( I mix the shrimp with clean hands and get the olive oil all over the shrimp then sprinkle with Salt and Pepper) Then spread in a single layer. Roast for 5-6 minutes till shrimp are cooked through. Do not Over-cook!!! shrimp will turn pink and curl up.

Add the cooked shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion and start with 1 teaspoon of kosher salt and add more if necessary, and app. 1/2 to 1 teaspoon of black pepper–obviously every one has different taste buds for salt and pepper but taste as you go. Toss well. Then add the feta and stir carefully. (remember that the shrimp has salt and so does the feta)

You can eat and enjoy immediately like we did or allow the flavors to seal in for an hour at room temperature. This would make for a lovely salad in the warmer months served at room temperature. If you make ahead and put in the refrigerator–bring to room temperature and taste for seasonings before serving. This would be fine to make ahead of time as long as you bring it to room temperature before serving .



Sharing Recipes and Chocolate Bark Surprise

One of the most wonderful surprises to come out of my blog is the constant sharing of recipes, ideas, thoughts and sometimes even a little criticism. I love it all.  Sharing has got to be the part I enjoy the most. I love sharing my family recipes with all of you. I especially love when you send me a recipe and I love it and I make it part of Cooking with Candi.  As those of you who have gotten to know me and my blog you know this to be true. I try to always give credit where credit is due, sometimes I name the recipe after the person who passed it on to me.  I rarely get to know the origin or provenance of these recipes but they’re way to good to keep “under wraps”. Thanks again to all my friends for their recipes and inspiration not to mention support with this “labor of love”. I write this blog so that you can all share the  recipes that I have had come to know.  Why keep it to myself? I love the feedback you all give me and nothing makes me happier than when I meet someone who started cooking and now enjoys it because of my recipes.

It’s hard to know the provenance of most recipes and I am doing this for fun not profit!

Speaking of sharing I got this wonderful recipe from At Home with Joy , thanks for sharing with us Joy. This recipe was so easy and so delicious, for those of you who love Candy and who doesn’t? Give it a try,  please check out Joy’s blog you’ll be happy you did.


Chocolate Bark Surprise


1 9 oz. bag chocolate chips ( I used semi-sweet) this would have to be amazing with white chocolate chips as well

1/4 cup shelled pistachio nuts ( I used no salt but a little salt would probably be fine)

1/4 cup raw almonds

1/4 cup dried cranberries

1 Tablespoon shredded coconut


Line a small sheet pan with parchment paper

Place chips in microwave safe bowl and heat for app. 2 1/2 minutes. Check frequently as microwaves can vary. 2  – 2 1/2 minutes was sufficient. Once the chocolate is smooth and creamy, add the rest of the ingredients into the bowl and stir until combined. Make certain your bowl is large enough to accommodate the chocolate and dry ingredients.

Stir until well combined, and immediately pour mixture onto parchment paper and using a spatula evenly smooth it around, it should be about 1/4″ thick.

Place pan in fridge and allow it to harden for at least an hour or until hardened.

Using your hands, break bark into pieces. The pieces will be uneven.

Store extra bark in freezer in an airtight container.


New Meatloaf

I just purchased A Meatloaf in Every Oven written by Frank Bruni and Jennifer Steinhauer. I love meatloaf and it is the quintessential comfort food bringing back all the flavors of my childhood. I don’t remember exactly how my Mother prepared it but I loved eating it for dinner and having cold left-overs the next day. I have other meatloaf recipes on my blog that are also worth checking out. This one was originally written as Leslie Bruni’s Meatloaf but I made a few changes to the original recipe. I made it both ways and I loved the way I made it last night with Beef, Lamb and Pork. It’s rich and delicious. Who doesn’t love meatloaf? If you are in the mood for some serious comfort food this is my suggestion. And check out the fabulous book available everywhere books are sold and Amazon.

There are a lot of ingredients but I stock a loaf of white bread in my freezer just for times like this. You’ll need some whole milk as well. This isn’t the recipe for dieting I’m afraid, but sometimes you just gotta go for it. Ain’t nothing like the real thing.

Enjoy! and let the comfort begin.


I used 1 lb. Ground Beef Chuck, 1/4 lb. ground lamb, 1/4 lb. ground pork –you can just use 1 1/2 lbs. of Ground Beef Chuck or Dark Meat Turkey if you’d prefer. This recipe is for 1 1/2 lbs. meat.

1 medium onion-minced , so if you buy it diced give it some more cutting and get it into small pieces

1 Tbsp. Unsalted Butter

1 cup plain tomato sauce

1 1/2 Tbsp. distilled white vinegar

1 Tbsp. Dijon Mustard

1 1/2 Tbsp. Brown Sugar–dark or light doesn’t really matter but if you’re going to go shopping  buy light brown sugar, I think it looks better

1 1/2 tsp. Worcestershire Sauce

3 slices white sandwich bread, crusts removed and bread torn

1/2 cup fine breadcrumbs – I used what is known as “traditional ” bread crumbs, just don’t use flavored – you already have enough flavoring and it will add too much salt

1/2 cup whole milk

2 large eggs , lightly beaten

2 tsp. kosher salt

1/2 tsp. freshly ground black pepper


Preheat the oven to 350 degrees.

Line a 9×13 with aluminum foil, lightly spray with a nonstick cooking spray. In a medium skillet, melt the butter. Add the onion and cook over moderate heat, stirring occasionally. I like the onions completely transparent and softened (not browned). App. 10 minutes and set aside.

In a small mixing bowl, whisk the tomato sauce with the brown sugar, vinegar, mustard and Worcestershire Sauce.

In another small mixing bowl, dip the torn white bread in the 1/2 cup whole milk, then gently squeeze out the liquid with your clean hands . Transfer the bread to a large bowl and discard the excess milk. Add the onion, meat, breadcrumbs, eggs, salt and pepper and 1/4 cup of the tomato sauce mixture and mix until just combined.

*a little trick if you’re mixing meats like I did. Take small pieces of each different meat to mix together so that it’s well combined

Transfer to the pan. Firmly pat the meat mixture into a loaf , app. 9×5 should do it. See pictures of my loaf. Spread the remaining sauce over the top. Bake for 1 hour and check temperatures on an instant read thermometer inserted in the center should register 160 degrees. Let rest for 10 minutes and slice and serve. If it’s not cooked after an hour put back for 10 minutes at a time till your meat thermometer reaches 160 degrees.

I served with burnt broccoli and smashed potatoes! Yum!

*should serve 4-6 nicely depending on your eaters




Chicken Soup with Orzo and Veggies

I made this beautiful delicious soup the other night for dinner. It was easy and I used lots of veggies that I had in the house. I used a Rotisserie Chicken and boxed chicken stock which made this easy and quick to assemble. Of course you can use home-made stock and roast a whole chicken yourself. I decided to make this at about 5 p.m. and it really was ready about an hour later. I like my soups to sit and simmer for a while so we didn’t eat it till 7 p.m. but honestly this soup could have been eaten an hour after it was assembled. Total chopping and cooking time is about an hour but like I said I let it simmer for almost 2 hours. Perfection in a bowl. You can obviously substitute with different types of vegetables in this soup. A loaf of crusty bread would be very nice alongside this soup.

This soup can be refrigerated overnight and you might need to add a little water to thin out the soup. You can also freeze for up to 3 months.

Many of you saw me post this on Instagram and Facebook–if not please follow me on Cooking with Candi on both–thanks

*should serve between 4 and 6 nicely as a meal



2 Tbsp. extra-virgin olive oil

1 medium carrot, halved lengthwise and thinly cut crosswise–or just thinly cut rounds

1 small turnip, diced

1/2 small sweet onion, finely chopped

1 small fennel bulb, cored and thinly sliced or diced whichever you like , I sliced thinly

1 celery rib, thinly sliced

2 garlic cloves, minced

Kosher Salt and Freshly Ground Black Pepper (or used coarse ground black pepper)

app. 1/4 lb. green beans, cut into 1/4’s or use yellow beans

8 cups Chicken Stock

12 cherry or small type tomatoes , quartered

1/2 cup (app) of frozen green peas

1 cup orzo, cook according to box directions for al dente and drained

a handful of arugula for each bowl thinly sliced, I used baby arugula

1 Rotisserie Chicken, remove skin and shred chicken off the bones


In a large heavy stock pot or enamel cast iron pot ( Le Creuset) heat the olive oil over moderate heat. Add the carrot and turnip, then add in the onion, fennel, celery , garlic and a generous pinch of kosher salt and cook, stirring vegetables occasionally , cook until veggies break down and get soft without burning, probably up to 10 minutes on a low flame.

Stir in the green beans then add in the chicken stock and bring to a simmer. Add in the tomatoes and peas. Simmer the soup over moderately low heat, partially covered, until the vegetables are tender, at least 1/2 hour and up to 1 hour. I simmered for about an hour.

While soup is simmering taste for Salt and Pepper. Season to taste. Right before serving you can add chicken to pot and heat through.

When we were ready to eat I placed orzo and arugula into bowls and ladled hot soup over the arugula and orzo!

Afterwards I added orzo to the pot and froze soup for future use in airtight containers.

You can freeze in a good freezer for about 3 months. I figure it will be something to look forward to when we return to Colorado in the summer. When you re-heat the frozen soup you’ll need to add water/stock it’s your choice . I usually just add a little water at a time till the desired consistency is reached.

Passover ’17

It is almost here and the buzzing about “what I’m making” has already started. I try to put it to the back burner till about 2 weeks before the actual shopping and cooking. I have to admit to already picking up farfel, matzo, and matzo meal and a few other key ingredients.  The stores have had Passover ingredients for a few weeks already and I see a few of you sneaking peeks at my Passover Recipes already. No denying it, it’s time to at least start thinking about your menu or what you’re planning on bringing to the Seder you will be going to.

I am going to start posting all the recipes that I think you’ll be needing to look at in the next week or so.  You can also go to and put in the title of the recipe you are looking for,  you can also put in Passover to the search box and the Passover recipes should come up . I will try and make sure that all Passover recipes are tagged appropriately. Please do not hesitate to email me or contact me on , I do try and respond to all inquiries. Any suggestions?  I am always open to new and different recipes even if my family always wants the same old recipes. Tradition is what it’s all about.

Here are some of the recipes you might want to take a look at:

Let’s start at the beginning.

Homemade Chicken Soup with Not-So-Homemade Matzo Balls

Passover Popovers

Traditional Ashkenazi Charoset

Chicken Marbella-probably my go to Main Chicken Dish -it’s wonderful and spring like

Bree’s Slow Cooked Skirt Steaks

Slow Cooked Brisket-Super Easy

Happy New Year Brisket

Old School Meatballs (sweet and sour)

Un-Stuffed Cabbage

Apricot Honey-Mustard Chicken

Honey Roasted Chicken

Peach Farfel

Karyn’s Cranberry Apple Crisp for Passover

Chocolate Bark

Grandma Regina’s Farfel for Passover

Judy’s Apple Matzoh Kugel for Passover

Spinach Souffle for Passover-so very easy-Vegetarian/Dairy Side Dish

Chocolate Bark Surprise

Passover Cobbler

My Favorite Macaroons-Traditional Style for Passover



photo 1

photo 1 (65)

Passover Cobbler



Featured Image -- 8279


photo 5 (40)

Skirt Steak and Brody Birthday 004

Bree’s Slow Cooked Skirt Steaks- perfect for Passover because it frees up your oven


Traditional Ashkenazi Charoset with Apples and Walnuts



Peach Farfel -a must make dish

Sheet Pan Shrimp with Asparagus and Potatoes


This dinner was just delicious.  I used under 8 size shrimp. What this means is that there were about 8 to a pound , so rather large and the cooking times were perfect for them. You will probably have to adjust your cooking time depending on the size of your shrimp. Obviously the larger shrimp took a little longer to cook. I will give you a range of time for anywhere from under 16 to under 8. Timing will vary depending on your oven and the size of the shrimp you use.  The potatoes and asparagus times will remain pretty much the same. I just love cooking on one sheet in the oven! This recipe is a keeper and one I will re-visit often and maybe use different veggies, since I am the only one who ate the asparagus anyway.


1 pound large shrimp ( anywhere from 8 – 16 count) is perfect – thawed, peeled and de-veined and leave the tails on

Extra – Virgin Olive Oil

3 cloves of garlic-minced

1/4 tsp. crushed red pepper flakes if you hate the spice you can omit it

2 Lemons, 1 for zest and juice of, the other 1 thinly sliced

1 lb. Asparagus-trimmed

1 lb. Fingerling Potatoes–halved lengthwise

Kosher Salt and Freshly Ground Pepper–read directions for amounts


Preheat oven to 400 degrees.

Spray a large rimmed baking sheet for easy clean up

Place the shrimp in a large mixing bowl and drizzle with 2 Tbsp. Olive Oil . Add in minced garlic and crushed red pepper flakes. Stir to coat and set aside.

In another mixing bowl , toss the sliced potatoes with 1 Tbsp. Olive Oil. Season generously with Kosher Salt and Freshly Ground Black Pepper. Transfer Potatoes to the baking sheet in a single layer. Roast potatoes for anywhere between 20 and 30 minutes, or until they are almost tender.

While potatoes are roasting, toss asparagus with 1/2 Tbsp.of Olive Oil and season with Salt and Pepper,  Set aside

Now add 1 Tablespoon Lemon Juice to bowl of shrimp and toss to coat. Season Shrimp pretty generously with kosher salt and freshly ground black pepper.

After 20 minutes or so remove potatoes from the oven and add asparagus and lemon slices to baking sheet. Continue to roast potatoes and asparagus for another 10 minutes,  potatoes should be tender by now , pierce a potatoe with a fork to check for tenderness. If potatoes still need time you can leave them in for a few more minutes. Using a slotted spoon add shrimp to baking sheet and put back in the oven. Roast for another 10 minutes or until shrimp are pink-opaque and firm to touch. My shrimp took about 12 more minutes, this time will depend on your shrimp. I checked after 5 minutes and using tongs turned them over and continued cooking for another 7 more minutes.

When I removed from oven I sprinkled with lemon zest. Perfection on a plate!

*one added tip– after my shrimp is peeled and de-veined and before I am about to cook I always wrap my shrimp in some paper towels to dry them off. It helps with the oil and spices sticking to shrimp.




Tuna Ceviche

I struggled with the title for this recipe and finally decided to name it Ceviche because it is the interpretation of what this tuna really is. When a fish is denatured by a citrus juice, in this case lime juice it really is considered to be a ceviche which is very popular in Latin America. However the recipe that I got this from was titled Tuna Tartare. My resident “fish expert” wants it to be called Ceviche and he enjoyed it very much. This is the second time I made this recipe. The first was on New Years Eve and I made it with my friend, Susan. We made the amounts listed here, last night I made 1 box and cut the recipe by 2/3. You can play somewhat with ingredients, you might not want to use hot sauce or jalapeno and you can omit. I have to say I used both last night and would have liked it spicier. Next time I will add more hot sauce.

Also a little note after researching the topic of Tuna. The original recipe says to mix well so I did, but if you mix well with the fish in it you cause a lot of air to get into the fish and the fish will turn a browner color. It is just oxygenation of the fish and it is not harmful. So I recommend mixing the sauce well first and then add to the fish and stir gently and cover with plastic wrap and refrigerate for at least an hour to allow flavors to marinate. The change in color is not harmful as long as you are starting out with very fresh tuna . I used a box of sushi grade frozen tuna available in my Whole Foods Market. You can purchase from your local fish store as well. The frozen one was very easy to work with but comes in very small blocks. (see picture) and is rather pricey.

It takes about 1/2 hour to prep. and is worth the effort. This recipe will probably serve 6-8 and maybe a little more as an appetizer. I served alongside some delicious tortilla chips but any chips will do. The layering of all these flavors is spectacular. If you don’t want to use toasted sesame seeds you can omit.

*I would eat any left-overs within 24 hours.


1 1/4 lb. sushi grade tuna (see photo of the tuna I used or ask your local fish merchant)

3/4 cup good olive oil

3 limes, zest grated

1/2 cup freshly squeezed lime juice ( use the limes you just zested) you may need more so have a few extra on hand. I used a juicer because it’s impossible to hand squeeze limes.

1 teaspoon wasabi powder

1 1/4 Tbsp. Soy Sauce

1 Tbsp. Hot Red Pepper Sauce–I used Cholula Hot Sauce

1 Tbsp. Kosher Salt

1/2 Tbsp. Freshly Ground Pepper

app. 6 minced scallions, white and green parts

1/2 -1 Minced Fresh Jalapeno Pepper, seeds removed–wear plastic gloves and leave a few seeds if you like spicier.

3 ripe Haas Avocados or any ones you can get

1 Tbsp. Toasted Sesame Seeds, optional if you don’t want the seeds.


Follow directions on the box of sushi grade tuna for defrosting

if you’re not using fresh. Make sure fish is dry and cut the tuna into small dice pieces about 1/4″and place in a large bowl. In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, hot red pepper sauce, salt and pepper, use a whisk and whisk well then pour over the tuna , add the scallions and jalapeno and mix gently and quickly so as not to oxygenate tuna too much. Cut the avocados in half, remove the pit and peel. Cut the avocado into small chunks to your liking. Carefully mix the avocado into the tuna mixture. Add the toasted sesame seeds, if you are using and season to taste. Allow the mixture to sit in the refrigerator for at least an hour for the flavors to meld together.

Serve with tortilla chips of your liking and Enjoy!






Lemon Garlic Chicken with Mushrooms


IMG_0589I had chicken breasts in the refrigerator ready to go and had to figure out what I was doing with them using ingredients that I had in the house.  I had lemons, garlic, even had fresh rosemary in the house. I really threw this together and the next time out I would use thin chicken cutlets or pound the ones I had thinner.   I used 1 package of cutlets for the 2 of us, which is usually around the 1 lb. mark. This recipe would be perfect for 1 lb. of chicken cutlets. Double up for 2 lbs.

As I said this was a very thrown together recipe. I tried to keep track of what I was doing so I could duplicate recipe. It is one of those recipes that you sort of wing as you go. We really enjoyed this chicken and I hope you will too.


1 package of thin chicken cutlets or app. 4 chicken cutlets

2 Tbsp. olive oil

2 Tbsp. Grapeseed Oil, if no Grapeseed Oil use canola or sunflower

3 Tbsp. fresh lemon juice ( app. 1 average size lemon)

2 Tbsp. all-purpose flour, if you’re gluten-free use gluten-free flour such as rice flour, or corn flour and it will be just fine

2 cloves garlic, minced

1 Tsp. fresh rosemary, chopped

1 Tsp. Kosher Salt and more to taste

1/2 Tsp. Freshly Ground Black Pepper and more to taste

1/4 cup dry white wine


Whisk together in a large bowl the olive oil, lemon juice, rosemary and 1 tsp. kosher salt and 1/2 tsp. freshly ground black pepper. Place chicken cutlets into bowl and place in the refrigerator for a 1/2 hour.

Remove chicken cutlets from marinade and place on a plate, discard the marinade. I sprinkled a little more kosher salt and pepper on the top side of chicken (shiny side) . Then dredge lightly in the flour, you should have more than enough flour with 2 Tbsp. but if you need more you can add it. Tap Breasts after you dredge to remove excess flour.

Turn oven on low or a warming drawer works well here , just to keep chicken warm after you cook it on stovetop.  Heat a large skillet over medium to high heat and add grapeseed oil. When oil is very hot, place one or two pieces of chicken in the pan–don’t crowd. Cook for a few minutes on each side, (try not to overcook or the chicken will be very dry) just until you see it browning up, this is why the thinner chicken works best here.  Transfer to a plate and blot the chicken with paper towel. Cook all the chicken. I placed chicken on a baking sheet and put in the oven/warming drawer while I cooked the mushrooms.

Turn burner down to medium high heat , add mushrooms to the pan and sprinkle with a little kosher salt and pepper. Let them sear for about a minute without touching them, then stir , scraping the bottom of the pan with a wooden spoon. When the mushrooms start to soften add the wine, chopped thyme, and you can taste for salt and pepper. Continue to stir the mushrooms until the wine has evaporated and mushrooms are tender and ready , app. 10 minutes. I removed chicken from oven , plated it up over basmati rice and added the mushrooms over the chicken. That’s it and it was delicious.

Sheet Pan Shrimp


Oh wow! I am so very into all my sheet pan meals. This one was particularly simple to prepare once you have the shrimp prepped. I really kind of just winged it. You can roast some broccoli separately as it would need a little more time to cook.  I served with some rice and a salad and that was it. No kidding around this meal took less than 1/2 hour from oven to table. Of course it is super easy if your fish store can prepare your shrimp. Joel does all the shrimp prep around here and boy am I happy he does. If you call your fish store ahead they will peel and de-vein the shrimp for you.

Enjoy this super easy light dinner.

This recipe will serve 4 people.


1 1/2 lb. peeled and deveined shrimp. You can leave the tails on if you’d like but I didn’t. I used rather large shrimp. Under 10–Mexican White Shrimp.

2 cups cherry tomatoes

2 nice sized garlic cloves, minced

app. 2 – 3 Tablespoons Olive Oil

Kosher Salt and Freshly Ground Black Pepper

*1/2 teaspoon crushed red pepper–if you like the heat. Totally optional

1/2 lemon

*some steamed spinach would also be perfect!


Preheat the oven to 400 degrees.

I put shrimp, cherry tomatoes and garlic in a large bowl, drizzled 2-3 Tbsp. of Olive Oil over it added app. 1 teaspoon Kosher Salt and some grinds on the pepper mill. You may want to use more or less salt depending on your particular taste. I also sprinkled some crushed red pepper in –app. 1/2 teaspoon. Mix it up with a large spoon and if it looks like a light glaze of oil and everything is covered with the oil –you’re good. I used between 2 and 3 tablespoons of olive oil. You’ll have to eyeball it to be sure. One large sheetpan should do it. I sprayed sheet pan with cooking spray or you can use parchment paper for even quicker clean up . Spread out on sheet pan and that’s it.

Roast until the shrimp are opaque , start to curl up and turn pink,  and tomatoes start to burst. I cooked for 15 minutes, but I had very large shrimp. You’ll have to adjust time for the size of your shrimp. Smaller shrimp could take 10-12 minutes. You can always cut into the middle of a shrimp to be sure it’s done.

Finish with a squeeze of some fresh lemon, app. 1/2 lemon.

Serve with rice , pasta or just alone. Add a nice green veggie alongside and you’re good to go.

Say Thank You for this delicious and easy recipe!




Mocha Icebox Cake –can be gluten free

This is a most amazing dessert. It can be made in a large bowl like a trifle, which is what I did or for a more spectacular presentation in an 8″ springform pan. I made it in a large glass bowl and while I don’t have a lot of photos I can tell you that this was a big hit! I even froze the leftovers and they were outstanding. I made it with Tates gluten-free chocolate chip cookies because a friend of mine who was coming for dinner is gluten-free. If you’re looking for a gluten free dessert for a crowd this is it!

This was surprisingly easy to make and no baking makes it a perfect go to dessert. This was a crowd pleaser for sure.

You’ll need an electric mixer with the whisk attachment for this.


2 cups heavy cream ( I didn’t say this was diet food)

12 ounces Italian Mascarpone Cheese

1/2 cup sugar

1/4 cup coffee liqueur, I used Kahlua

2 Tablespoons unsweetened cocoa powder

1 teaspoon instant espresso powder

1 teaspoon pure vanilla extract

3 packages chocolate chip cookies, I used Tates (gluten-free or regular) in the bowl I didn’t quite use the 3 packages but if you do it in a springform you’ll probably need them all.

Shaved semi sweet chocolate for garnish


In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar , Kahlua, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly increase speed until it forms firm peaks (this could take up to 6 minutes so don’t get nervous if it takes a while)

In a large glass bowl, I broke the cookie into pieces for the bottom of the bowl, covering the bottom as much as possible. Spread some of the mocha whipped cream evenly over the cookies ( you’ll want about 5 to 6 layers depending on the bowl) so eyeball the whip cream so you’ll have enough. Place another layer of cookies on top, lying cookies flat and touching one another. Follow by another layer of cream, continue layering cookies and cream until there are about 5 or 6 layers and you’ll want to end with a layer of cream. Smooth the top, cover with plastic wrap , and refrigerate overnight.

Right before serving I sprinkled the top with chocolate shavings. Serve cold.

I did freeze this in small plastic containers and then just defrosted it in refrigerator and took out of fridge for a little bit and it was perfectly delicious.

I scooped into dessert dishes, a little goes a long way with this because it’s pretty rich. Will probably serve 10-12 in small dessert dishes.

Springform Pan directions:

You’ll need an 8″ inch springform pan.

Directions are pretty much the same – 5 layers will do it. When you are ready to serve run a sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.