She’s a Utah gal who became food famous with her show on The Cooking Channel.
Brooke Walker catches up with Kelsey Nixon in the Studio 5 kitchen.
Kelsey is holding a book signing for her new book “Kitchen Confidence” tonight, Friday, at Orson Gygi, from 6 – 8 pm.
Banana Split Icebox Cake
¾ pound strawberries,
hulled and sliced
6 bananas, sliced
2½ cups chilled heavy
cream
1 cup powdered sugar
½ teaspoon vanilla
extract
2 (9-ounce) packages
chocolate wafer cookies
¼ cup chocolate syrup or
sauce
3 tablespoons chopped
toasted peanuts (see
page 000)
1 maraschino cherry, for
garnish (optional)
In a blender, puree ½ cup of the strawberries with
1 tablespoon water until thick and smooth. Set aside
another ½ cup sliced strawberries and ½ cup sliced
banana for garnish.
Using an electric mixer, whip the cream until soft
peaks form, 3 to 5 minutes. Add the sugar, vanilla, and
strawberry puree and continue whipping until slightly stiff
peaks form, about 2 minutes more.
In a 9-inch springform pan, arrange a layer of cookies
(about 16) in a circle, overlapping them to fit. Spread about one-fifth of the strawberry whipped cream over the cookies, making sure to cover them completely. Top with about one quarter each of the strawberry and banana slices. Repeat the layering to make a total of 5 layers, finishing with the whipped cream on top. Cover with plastic wrap and refrigerate for at least 4 hours and up to overnight.
Run a small spatula around the edge of the cake to release
it, unhook the springform pan, and transfer the cake, on
the springform base, to a serving plate. Drizzle the cake
with the chocolate syrup, sprinkle with the peanuts, and
top with the reserved strawberries and bananas and a
maraschino cherry, if desired.
MAPLE GINGERSNAP ICEBOX CAKE Substitute thin
gingersnap cookies for the chocolate wafers and sweeten
the whipped cream with 2 tablespoons maple syrup. Instead
of fruit, sprinkle ½ cup toffee bits in between the layers for added texture and flavor.
Find more recipes at www.kelseyskitchen.com.
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