And we made a cake this afternoon!
Chocolate covered 7-layer cookie pan-cake with whip cream.
This recipe inspiration was from the Rachel Ray magazine and was my own variation of the recipe in the magazine.
Abby was being a very good helper. . . just like Laura!
First we made the iced oatmeal cookie pan-cakes
Then, melted the chocolate into the heavy cream/butter mixture.
Pour the chocolate sauce over the layers of pan-cakes and whipped cream
Check out these layers!
It was yummy. . . I think if I were to make it again, I would layer chocolate and whipped cream instead of just putting the chocolate on top.
Don’t worry Dad – I’ll send some home with Laura tomorrow! I heard you were excited about it.
Chocolate covered 7-layer cookie pan-cake with whip cream
10 iced oatmeal cookies
1 1/4 cups flour
1 cup skim milk
3 large eggs
1 T unsweetened cocoa powder
1 1/2 t baking powder
1/4 t salt
6 T unsalted butter
2 cups heavy cream
9 ounces semi-sweet chocolate chips
2 T powdered sugar
Using a blender, grind the cookies at high speed. Add the flour, eggs, milk, cocoa powder, baking powder and salt. Blend until smooth. Melt 3 T of butter, add to batter until combined.
Heat a non-stick skillet over medium heat. Pour about 1/3 cup of batter in the pan and cook like a pancake. Make about 7 pancakes.
In a small saucepan, heat 3/4 cup heavy cream and 3 T butter over medium heat. Bring to a simmer, remove from heat, and stir in chocolate. Let stand 2 minutes and then whisk until smooth.
Using an electric mixer, whip 1 1/4 cup heavy cream with powdered sugar until soft peaks form.
Assemble the cake, layer pancakes, whipped cream and then top with chocolate glaze. Enjoy!