COOKIE BUTTER AND APRICOT ICEBOX CAKE
Consider this no-bake dessert the layered cheesecake of your dreams. It's simple to make, but packed with complex flavors -- alternating bites of cookie butter-cream cheese, speculoos cookies (think spiced shortbread meets a biscuit cookie) and apricot preserves. A little extra plastic wrap helps you unmold the cake easily.
Provided by Food Network Kitchen
Categories dessert
Time 8h30m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Line an 8-by-8-inch baking dish with plastic wrap, leaving about 2 inches of overhang on all sides. Stir together the apricot preserves and 1 tablespoon water in a small bowl. Set aside.
- Combine the cookie butter, sugar and cream cheese in a large bowl and beat with an electric mixer until smooth, about 2 minutes. Scrape down the sides of the bowl as needed. Add the cream and continue to beat, starting on medium speed until the cream and cookie butter mixture are combined and then increasing the speed to medium high, until very stiff peaks form, about 3 minutes.
- Spread a quarter of the cookie butter-cream on the bottom of the prepared baking dish. Evenly dollop with 3 tablespoons of preserves. Arrange 10 cookies on top of the preserves, breaking some up into little pieces to fill in the gaps. Repeat this layering process 2 more times, each time with a quarter of the cookie-butter cream, 3 tablespoons of the preserves and 10 cookies. Make a final cookie butter-cream layer with the remaining mixture. Cover with plastic wrap and refrigerate for at least 8 hours and up to 12. Refrigerate the remaining preserves.
- Once completely chilled, remove the plastic wrap from the top of the icebox cake and invert onto a platter. Remove the rest of the plastic wrap. Lightly crush the reserved cookies and sprinkle on top of the cake. Drizzle the remaining preserves over the cookie crumbles.
CHOCOLATE CHIP APRICOT COOKIES
Very yummy chocolate chip cookies with the goodness of apricot bits.
Provided by ABBY21
Categories Desserts Cookies Fruit Cookie Recipes Apricot
Time 25m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
- Mix the flour and baking soda in a bowl. In a separate bowl, beat together the butter, turbinado sugar, and brown sugar until fluffy, then beat in the egg, vanilla, and salt. Stir the flour and baking soda into the butter mixture. Fold in the chocolate chips and apricots. Drop by rounded teaspoonfuls onto the cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 92.2 calories, Carbohydrate 13.9 g, Cholesterol 11.9 mg, Fat 4.2 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 56.6 mg, Sugar 10.1 g
APRICOT CHOCOLATE CHIP CAKE
Make and share this Apricot Chocolate Chip Cake recipe from Food.com.
Provided by dale7793
Categories Dessert
Time 2h15m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Grease and line a round cake pan.
- Combine dried apricots and nectar in a bowl and stand for 1 hour.
- Cream butter and sugar until light and fluffy.
- Beat in egg yolks one at a time.
- Stir in coconut, then half of the flour and baking powder and half the apricot mixture.
- Stir in remaining flour, baking powder and apricot and all the choc chips.
- Beat the egg whites in a small bowl until soft peaks forms, fold gently into cake mixture and spread batter into cake pan.
- Bake in preheated 350 degree F (180 degree C) oven for 1 1/4 hours.
- Stand for 5 minutes then turn onto a rack to cool.
- Dust with icing sugar to serve if desired.
Nutrition Facts : Calories 3944.2, Fat 221, SaturatedFat 155.2, Cholesterol 690.1, Sodium 2025.6, Carbohydrate 481.9, Fiber 41.8, Sugar 294.5, Protein 50.7
CHOCOLATE APRICOT TART
Chocolate pudding and cookies are a surefire crowd pleaser. Layer this combo in a tart with a smear of brandy-soaked apricots and comfort goes fancy. With a stress-free press-in crust and a quick decadent chocolate filling, you will impress like the best pastry chefs around.
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield One 9-inch tart
Number Of Ingredients 16
Steps:
- For the crust: Combine the flour, almonds, sugar and salt in a food processor and blend until the nuts are finely ground. Add the butter and pulse until the mixture resembles a coarse meal. Pour in the vodka and 1 tablespoon water and pulse until the dough just comes together in a soft dough. Turn the dough out onto a piece of plastic wrap, press it into a disc and refrigerate until slightly firm, about 20 minutes.
- Turn the dough out into a 9-inch tart pan with a removable bottom. Top with a piece of plastic wrap and press the dough out evenly through the plastic wrap on the bottom and up the sides of the pan. Freeze until firm, about 30 minutes.
- Preheat the oven to 375 degrees F. Pierce the dough lightly with a fork, and then line the crust with parchment or foil and fill with pie weights, beans or rice. Bake until the crust sets, about 20 minutes. Remove the parchment and beans and then return to the oven until the crust turns a rich golden brown, about 15 minutes longer. Let cool.
- For the apricot and chocolate filling: Combine the apricots, brandy and 1/4 cup water in a microwave-safe bowl. Cover and microwave for 2 minutes, and then set aside to plump.
- 5. Put the chocolates in a medium bowl. Heat the half-and-half in a small saucepan over medium heat. Whisk together the eggs and sugar in a separate medium bowl, and then gradually whisk in the heated cream. Pour back into the pan and cook, stirring constantly with a heatproof spatula, over medium-low heat until thick, about 1 minute. Pour the mixture over the chocolate, let set for 5 minutes, and then whisk in the butter until very smooth.
- Blend the apricots and their liquid with the vanilla in a mini food processor until very smooth. Spread 3/4 cup of the mixture over the bottom of the crust. Top with the chocolate mixture. Cover loosely and refrigerate until set, about 3 hours or up to overnight.
- Meanwhile, whip the cream until it barely holds soft peaks. Whisk in the remaining apricot mixture to make a smooth thick cream. Cover and refrigerate until ready to use. To serve, pipe or spoon small dollops of the cream around the edge of the crust.
CHOCOLATE APRICOT LAYER CAKE
Make and share this Chocolate Apricot Layer Cake recipe from Food.com.
Provided by Mary in LA.
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- HEAT oven to 325 degrees.
- Coat two 8 inch round cake pans with nonstick cooking spray.
- Line bottoms of pans with waxed paper, coat paper with spray.
- CAKE LAYERS: Prepare cake mix following package directions, using egg,water and oil.
- Add in chopped apricots and chopped almonds.
- Divide batter evenly between the 2 pans.
- Bake in 325 degrees, about 45 minutes.
- Let cool in pans for 15 minutes.
- Then turn out layers onto rack, carefully removing waxed paper.
- Let cool completely.
- FROSTING: In small saucepan heat heavy cream over medium- high heat until simmering.
- Place chopped chocolate in medium-size bowl.
- POUR heavy cream over the chocolate and stir it.
- Put in refrigator for at least 45 minutes.
- FILLING AND GARNISH: Place 1 cake layer on dish.
- Spread top layer with apricot preserves.
- Place 2nd cake layer on top of it.
- Frost sides and on top with frosting.
- Put sliced almonds on sides of cake.
- Refrigerate for at least 35 minutes.
APRICOT SNACK CAKE
This simple and tender cake is prepared entirely in the food processor, with juicy apricots, fragrant vanilla and nutty almond flour, which accentuates the fruity flavor. The apricots add natural tartness to balance the rich, buttery cake, but the cake also works well with other stone fruits, like peaches, plums and nectarines. It's an ideal recipe for using overripe fruits, if you've bought too many and can't eat them fast enough. Perfect for breakfast with coffee or tea, this snacking cake is a great pick-me-up treat any time of day. For dessert, toast the slices and serve warm topped with whipped cream, ice cream or macerated fruit.
Provided by Kay Chun
Categories snack, cakes, dessert
Time 45m
Yield One 9-by-5-inch loaf
Number Of Ingredients 13
Steps:
- Set a rack in the middle position of the oven and heat oven to 350 degrees. Grease a 9-by-5-inch metal loaf pan with butter.
- On a rimmed baking sheet, spread almonds into a single layer and toast in the oven until golden, 5 to 7 minutes. Transfer to a plate to cool.
- Meanwhile, in the bowl of a food processor, combine the 6 tablespoons butter, both sugars, the baking powder, baking soda and salt, and pulse until butter is pea-size. Add eggs and vanilla, and pulse until well blended. Add both flours and pulse, scraping down the sides of the bowl, until well incorporated. Add apricots and pulse until fruit is finely chopped and mixture is almost smooth.
- Using a spoon or flexible spatula, stir in toasted almonds. Scrape mixture into prepared pan and smooth top.
- Bake until cake is golden on top and firm in the center, 40 to 45 minutes. Transfer to a rack and cool for 30 minutes. Slide a paring knife or small offset spatula along the sides of the pan to loosen the cake, then turn out cake and cool completely (or until lukewarm).
- Slice the cake and enjoy it drizzled with honey, topped with whipped cream or ice cream, or as is.
APRICOT CRUMBLE CAKE
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch rectangular baking dish and line with parchment paper.
- Beat white sugar, butter, and eggs together in a bowl with an electric mixer. Add self-rising flour, milk, vinegar, and vanilla extract and stir with spoon. Pour into the prepared dish. Cover with apricots, pitted-sides down.
- Place all-purpose flour, superfine sugar, and cubed butter into a bowl. Rub butter into flour and sugar with your fingertips until crumbles form. Sprinkle topping evenly over the apricots.
- Bake in the preheated oven until golden and a toothpick inserted into the center comes out clean, about 40 minutes.
Nutrition Facts : Calories 396.6 calories, Carbohydrate 55.5 g, Cholesterol 73.7 mg, Fat 17.1 g, Fiber 1.3 g, Protein 5.9 g, SaturatedFat 10.4 g, Sodium 408.9 mg, Sugar 28 g
APRICOT & WHITE CHOCOLATE COFFEE CAKE
Here's a luscious make-and-take recipe for those holiday brunches you're invited to. It couldn't be simpler or quicker to prepare, and you can vary the preserves to any flavor you have on hand. -Holly Bauer, West Bend, Wisconsin
Provided by Taste of Home
Time 35m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the biscuit mix and sugar. Whisk the egg, milk and oil; stir into dry ingredients just until moistened. Fold in chips. Pour into a greased 9-in. round baking pan., Drop preserves by teaspoonfuls over batter. Cut through batter with a knife to swirl the preserves., For topping, combine biscuit mix and sugar in small bowl; cut in butter until crumbly. Sprinkle over batter. , Bake at 400° for 20-25 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 245 calories, Fat 11g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 332mg sodium, Carbohydrate 35g carbohydrate (18g sugars, Fiber 0 fiber), Protein 3g protein.
CHOCOLATE CHIP APRICOT BARS
Categories Food Processor Chocolate Dessert Bake Kid-Friendly Apricot Pecan Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 16 bars
Number Of Ingredients 13
Steps:
- Make apricot filling:
- In a 1 1/2-quart heavy saucepan combine apricots, granulated sugar, and water and simmer, covered, 15 minutes. Remove lid and simmer mixture, stirring and mashing apricots, until excess liquid is evaporated and filling is thickened. Stir in vanilla.
- Preheat oven to 350°F. and grease and flour an 8-inch-square baking pan, knocking out excess flour.
- Make chocolate chip mixture:
- In a shallow baking pan toast pecans in middle of oven until golden brown, 8 to 10 minutes, and cool. In a food processor pulse pecans, flour, brown sugar, and salt until pecans are coarsely chopped. Add chocolate chips and butter and pulse until pecan mixture resembles coarse crumbs.
- Press about half of chocolate chip mixture onto bottom of prepared baking pan and spread evenly with apricot filling. Crumble remaining chocolate chip mixture evenly over apricot filling, pressing it down slightly, and bake confection in middle of oven 1 hour, or until golden. Cool confection completely in pan on a rack. Sprinkle confection with confectioners' sugar and cut into 16 bars.
CHOCOLATE-APRICOT COFFEE CAKE
My big sister shared this sensational coffee cake recipe with me. The unique combination of flavors in the center swirl really sets this above the rest. Your guests will be surprised and delighted with the apricot-chocolate filling.-Carol Wit, Tinley Park, Illinois
Provided by Taste of Home
Time 1h20m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. In a small bowl, combine first seven ingredients; set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating well after each addition., Transfer half the batter to a greased and floured 10-in. fluted tube pan. Sprinkle filling over batter. Top with remaining batter. Bake 50-55 minutes or until a toothpick inserted in the center comes out clean. , Cool 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 424 calories, Fat 18g fat (10g saturated fat), Cholesterol 94mg cholesterol, Sodium 496mg sodium, Carbohydrate 59g carbohydrate (36g sugars, Fiber 2g fiber), Protein 8g protein.
APRICOT CHOCOLATE CAKE RECIPE - (4/5)
Provided by á-5297
Number Of Ingredients 24
Steps:
- Bring apricots and water to boil in a covered heavy saucepan, reduce heat, and simmer about 30 minutes, or until moisture is absorbed. Force apricots through a course sieve or a food mill. Measure 1/2 cup puree for cake and stir in lemon juice. Set remainder aside to use in Apricot Filling. Lightly grease (or line with parchment paper) only of three round 9-inch layer cake pans. Cream butter, sugar and vanilla together until light and fluffy. Beat in the 1/2 cup apricot puree a tablespoon at a time. Add eggs in fourths, beating well after each addition, alternately add dry mixture in fourths and milk in thirds to the creamed mixture. Turn batter equally into the pans and spread evenly. (Batter will fill pans about 1/3 full, so that cake layers will be thin.) Bake at 350 degrees for 25 to 30 minutes, or until toothpick comes out clean. Cool on racks 10 minutes, remove from pans to cool completely. Split each layer into two layers. Spread one layer with Apricot Filling and place on a serving plate. Spread one side of each of the remaining five layers with Chocolate Frosting. Stack layers, chocolate side down, spreading top of each layer with Apricot Filling. Frost sides of cake with remaining Chocolate Frosting. Note: The cooled cake layers will freeze well. Apricot Filling: Blend together in a saucepan sugar cornstarch and salt; blend in the reserved apricot puree and lemon juice. Bring to boiling over low heat and cook 3 minutes longer, stirring constantly. Cool slightly. Chocolate Frosting: Melt chocolate and set aside to cool. Stir sugar and eggs together in the top of a double boiler; cook, stirring constantly over simmering water until thick and amber colored. Cool. Cream butter until softened; blend in cooled chocolate and vanilla. Add sugar-egg mixture gradually, beating until smooth.
More about "apricot chocolate chip cake recipes"
APRICOT CHOCOLATE CHIP CAKE - AUSTRALIAN WOMEN'S …
From womensweeklyfood.com.au
Cuisine AustralianCategory DessertServings 8Total Time 1 hr 15 mins
- Cream butter and sugar in small bowl with electric mixer until light and fluffy, beat in eggs yolks one at a time, beat until combined.
- Transfer mixture to large bowl, stir in coconut, then half the sifted flour and half the apricot mixture. Stir in remaining flour and apricots, then choc bits.
UPSIDE-DOWN CHOCOLATE APRICOT CAKE - BAKE FROM …
From bakefromscratch.com
CHOCOLATE & DRIED APRICOT CAKE - ANA'S BANANAS
From anasbananas.com
APRICOT CHOCOLATE CHIP AND COCONUT CAKE - MY FAVOURITE …
From myfavouritepastime.com
10 BEST DRIED APRICOT CAKE RECIPES | YUMMLY
From yummly.com
APRICOT AND CHOCOLATE CHIP CAKE RECIPE - MUMSLOUNGE
From mumslounge.com.au
Estimated Reading Time 2 mins
APRICOT CHOCOLATE CHIP CAKE | NEW WORLD
From newworld.co.nz
Servings 8Category Baking
APRICOT, CHOCOLATE CHIP AND COCONUT CAKE - RECIPES - ABC RADIO
From abc.net.au
APRICOT WHITE CHOCOLATE CHIP CAKE | RECIPE | CHOCOLATE CHIP CAKE, …
From pinterest.co.uk
APRICOT CHOCOLATE CHIP CAKE RECIPE - FOOD.COM
From in.pinterest.com
APRICOT CHOCOLATE TRAYBAKE - BYLENA.COM
From bylena.com
ALMOND APRICOT CHOCOLATE CHIP TORTE. CHOCOLATE FROSTING RECIPE ...
From levanacooks.com
CHOCOLATE APRICOT CAKE | RECIPES
From hersheyland.com
CHOCOLATE CHIP APRICOT COOKIES | RECIPE - PINTEREST.COM
From pinterest.com
APRICOT CHOCOLATE CHIP CAKE | RECIPE | CHOCOLATE CHIP CAKE, SWEET …
From pinterest.com.au
CHOCOLATE CAKE WITH APRICOT FILLING | RECIPE | CUISINE FIEND
From cuisinefiend.com
CHOCOLATE APRICOT CAKE | HOMEMADE RECIPES FROM SCRATCH
From adryblog.net
APRICOT CHOCOLATE CHIP CAKE | RECIPE | CHOCOLATE CHIP CAKE, …
From pinterest.co.uk
25 EASY CANNED APRICOT CAKE RECIPES – HAPPY MUNCHER
From happymuncher.com
NO-BAKE WHITE CHOCOLATE APRICOT CHEESECAKE RECIPE - AN ITALIAN …
From anitalianinmykitchen.com
APRICOT, ORANGE AND CHOCOLATE CHIP LOAF - BAKING BITES
From bakingbites.com
MARZIPAN APRICOT CAKE | LIL' COOKIE
From lilcookie.com
THE CHEFS' WAREHOUSE APRICOT CHOCOLATE CAKE RECIPE
From foodnewsnews.com
APRICOT AND DARK CHOCOLATE CAKE | CALLEBAUT
From callebaut.com
CHOCOLATE CHUNK APRICOT COOKIES - BAKED BY AN INTROVERT
From bakedbyanintrovert.com
APRICOT CHOCOLATE CHIP CAKE | FOOD TO LOVE
From foodtolove.co.nz
APRICOT AND DARK CHOCOLATE CAKE | CALLEBAUT
From callebaut.com
APRICOT AND CHOCOLATE CAKE | COMMUNITY RECIPES | NIGELLA'S …
From nigella.com
AUSTRIAN APRICOT CAKE FROM SCRATCH - HALF CUP MEASURE
From halfcupmeasure.com
CHERRY, APRICOT AND CHOCOLATE CHIP FLAPJACKS | PACKED LUNCH RECIPES ...
From goodto.com
CHOCOLATE APRICOT UPSIDE-DOWN CAKE RECIPE - BAKER RECIPES®
From bakerrecipes.com
CHOCOLATE AND APRICOT CAKE WITH BRANDY AND APRICOT CREAM RECIPE
From telegraph.co.uk
APRICOT WHITE CHOCOLATE CHIP CAKE | RECIPE - PINTEREST
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #south-west-pacific #desserts #australian #oven #potluck #kid-friendly #picnic #cakes #chocolate #dietary #gifts #to-go #equipment #number-of-servings #4-hours-or-less
You'll also love