The Comfort Table, New York, NY (2026)

10/13/2026

Pineapple Honey Pecan Biscuit Buckle
“Juicy pineapple nestles into a tender honey biscuit cake beneath a buttery pecan crumble.”
This buckle has a soft, biscuit-style crumb with pineapple folded through the batter. Its golden pecan topping gently sinks into the cake as it bakes.
What You’ll Need
Pineapple Biscuit Cake
• 2 cups all-purpose flour
• ⅓ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup cold unsalted butter, cubed
• 2 large eggs
• ½ cup whole milk
• ¼ cup honey
• 1 teaspoon vanilla extract
• 1 can (20 ounces) pineapple chunks in juice, thoroughly drained and chopped into small pieces
Pecan Crumble
• ½ cup all-purpose flour
• ⅓ cup packed light brown sugar
• ½ teaspoon ground cinnamon
• Pinch of salt
• 4 tablespoons unsalted butter, melted
• ½ cup chopped pecans
Make the Biscuit Buckle
1. Prepare the oven and pan. Heat the oven to 350°F. Butter a 9-inch square baking pan at least 2 inches deep.
2. Dry the pineapple. Pat the drained pineapple thoroughly dry with paper towels. Measure 1½ cups of chopped fruit, reserving any extra for another use.
3. Make the crumble. Mix flour, brown sugar, cinnamon, and salt. Stir in melted butter until crumbs form, then mix in pecans. Set aside.
4. Mix the dry ingredients. Whisk the cake’s flour, sugar, baking powder, and salt. Cut in cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs with a few pea-size butter pieces.
5. Finish the batter. In another bowl, whisk eggs, milk, honey, and vanilla. Stir into the flour mixture just until combined. Fold in pineapple. The batter will be thick.
6. Assemble and bake. Spread batter evenly in the pan and scatter the pecan crumble over it. Bake for 45–55 minutes, until golden and a toothpick inserted into the cake near the center comes out without wet batter. Loosely cover with foil if the pecans brown before the center finishes baking.
7. Rest and serve. Cool for 20 minutes before cutting into squares. Serve warm or at room temperature.
Little tip: Chop the pineapple into roughly ½-inch pieces so it distributes evenly without leaving large wet pockets.
Quick Timing
• Prep: 20 minutes
• Bake: 45–55 minutes
• Cool: 20 minutes
• Total: 1 hour 25 minutes to 1 hour 35 minutes
• Servings: 9
Leftovers
Once cooled, cover and refrigerate for up to 4 days. Warm individual squares briefly before serving. Freeze tightly wrapped portions for up to 2 months and thaw in the refrigerator.

10/12/2026

Maple Pumpkin Ginger Cookie Cream Salad
“Fluffy maple pumpkin cream wraps around ginger cookie bites, with toasted pecans and a crisp cookie crumble on top.”
A chilled dessert salad with the cozy flavors of pumpkin pie and ginger cookies. The folded-in cookies soften during chilling, while the finishing crumbs keep a little crunch.
What You’ll Need
Maple Pumpkin Cream
• 8 ounces cream cheese, softened
• ¼ cup powdered sugar
• ¼ cup pure maple syrup
• 1 cup canned pumpkin purée, not pumpkin pie filling
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• Pinch of salt
• 8 ounces whipped topping, thawed
Cookie Mix-Ins
• 2 cups roughly broken crisp gingersnap cookies, divided
• ½ cup toasted chopped pecans, cooled and divided
Make the Cream Salad
1. Start the cream. Beat cream cheese and powdered sugar until smooth. Gradually beat in maple syrup.
2. Add the pumpkin. Beat in pumpkin purée, vanilla, cinnamon, ginger, and salt until evenly combined. Scrape the bowl to remove any cream cheese streaks.
3. Make it fluffy. Gently fold in the whipped topping in two additions.
4. Fold in the cookies. Add 1½ cups gingersnap pieces and ⅓ cup pecans, folding just until distributed.
5. Chill. Cover and refrigerate for 2 hours, allowing the cream to firm up and the cookies to soften.
6. Finish and serve. Sprinkle with the remaining ½ cup gingersnaps and remaining pecans just before spooning into dessert bowls.
Little tip: Break the folded-in cookies into small bite-size pieces rather than fine crumbs so they stay distinct in the cream.
Quick Timing
• Prep: 15 minutes
• Chill: 2 hours
• Total: 2 hours 15 minutes
• Servings: 8
Leftovers
Cover and refrigerate for up to 3 days. Store the reserved cookies and pecans separately in an airtight container and add them when serving.

10/12/2026

Cherry Lemon Pound Cake Custard Cups
“Buttery pound cake soaks up lemon vanilla custard, with juicy cherries tucked beneath a lightly golden top.”
These individual baked desserts combine tender cake pieces with a creamy custard. Serve slightly warm after resting, or chill for a firmer, spoonable treat.
What You’ll Need
Cake and Cherries
• 3 cups plain pound cake, cut into ¾-inch cubes
• 1½ cups pitted cherries, halved, fresh or frozen
• 1 tablespoon unsalted butter, for greasing
Lemon Custard
• 3 large eggs
• ¼ cup granulated sugar
• 1¼ cups whole milk
• ½ cup heavy cream
• 2 teaspoons finely grated lemon zest
• 1 teaspoon vanilla extract
• Pinch of salt
Make the Custard Cups
1. Prepare the oven and cups. Heat the oven to 325°F. Butter six oven-safe 8-ounce ramekins and arrange them in a deep roasting pan.
2. Prepare the fruit. If using frozen cherries, thaw, drain, and pat dry. Divide the cake cubes and cherries among the ramekins, leaving room at the top for custard.
3. Whisk the custard. Whisk eggs and sugar until combined without making them foamy. Stir in milk, cream, lemon zest, vanilla, and salt.
4. Fill and soak. Slowly pour custard into each ramekin, stopping about ½ inch below the rim. Gently press the cake into the liquid and let soak for 10 minutes.
5. Add the water bath. Place the roasting pan on the oven rack. Carefully pour hot water into the pan until it reaches halfway up the ramekins.
6. Bake. Bake for 35–45 minutes, until the edges are set and the centers retain a slight wobble without looking liquid.
7. Rest and serve. Carefully lift the ramekins out of the water bath and cool on a rack for 20 minutes before serving. For chilled cups, refrigerate after this initial cooling for at least 2 hours.
Little tip: Use lemon zest rather than juice to bring lemon flavor into the custard without adding extra acidity.
Quick Timing
• Prep: 15 minutes
• Soak: 10 minutes
• Bake: 35–45 minutes
• Rest: 20 minutes
• Total: 1 hour 20 minutes to 1 hour 30 minutes
• Servings: 6
Leftovers
Cover and refrigerate for up to 3 days. Enjoy cold or reheat gently in short microwave intervals to avoid overcooking the custard.

10/12/2026

Blackberry Coconut Rice Pudding Parfaits
“Creamy coconut rice pudding and glossy blackberry sauce stack into soft purple-and-white layers, finished with toasted coconut.”
These chilled parfaits pair mellow coconut creaminess with tart blackberry flavor. Cook the pudding until slightly loose so it stays soft and spoonable after chilling.
What You’ll Need
Coconut Rice Pudding
• ½ cup uncooked short-grain white rice, such as Arborio
• 1 cup water
• ¼ teaspoon salt
• 1 can (13.5 ounces) full-fat unsweetened coconut milk
• 1½ cups whole milk
• ⅓ cup granulated sugar
• 1 teaspoon vanilla extract
Blackberry Sauce
• 2½ cups blackberries, fresh or frozen
• ¼ cup granulated sugar
• 1 tablespoon lemon juice
• 2 teaspoons cornstarch
• 1 tablespoon cold water
Coconut Finish
• ½ cup sweetened shredded coconut
Make the Parfaits
1. Start the rice. Combine rice, water, and salt in a heavy saucepan. Bring to a boil, reduce heat to low, and cover. Simmer for 10–12 minutes, until most of the water is absorbed.
2. Cook the pudding. Stir in coconut milk, whole milk, and sugar. Cook uncovered over low heat for 30–40 minutes, stirring frequently, until the rice is tender and the pudding is creamy but still slightly loose. Remove from heat and stir in vanilla.
3. Make the blackberry sauce. Meanwhile, combine blackberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 6–8 minutes, stirring and lightly crushing some berries. Mix cornstarch with cold water, stir into the fruit, and simmer for 1–2 minutes, until lightly thickened.
4. Toast the coconut. Spread coconut on a baking sheet and bake at 325°F for 5–8 minutes, stirring halfway through, until lightly golden. Let cool completely.
5. Cool and chill. Transfer pudding and sauce to separate shallow containers. Let cool for about 20 minutes, then cover and refrigerate for 2–3 hours, until cold.
6. Layer the parfaits. Stir the chilled pudding, adding a splash of milk if needed to loosen it. Divide half among 6 small dessert glasses, about 8 ounces each. Add half the blackberry sauce, then repeat the layers.
7. Finish and serve. Sprinkle toasted coconut over each parfait just before serving.
Little tip: Stir the coconut milk thoroughly before measuring or pouring so the thick cream and thinner liquid blend evenly.
Quick Timing
• Prep: 15 minutes
• Cook: 40–55 minutes, with sauce and coconut prepared alongside the pudding
• Cool: 20 minutes
• Chill: 2–3 hours
• Total: About 3 hours 15 minutes to 4 hours 30 minutes
• Servings: 6
Leftovers
Cover and refrigerate for up to 3 days. Keep the toasted coconut airtight and separate until serving so it retains its texture.

10/12/2026

Caramel Apple Cream Puff Trifle
“Tender cinnamon apples, vanilla-filled cream puffs, and fluffy cheesecake cream stack into a caramel-drizzled dessert.”
This chilled trifle combines the comfort of caramel apples with soft pastry and creamy vanilla layers. Ready-made cream puffs keep preparation simple.
What You’ll Need
Cinnamon Apples
• 4 medium apples, peeled, cored, and diced, about 4 cups
• 2 tablespoons unsalted butter
• 3 tablespoons packed light brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons water
• Pinch of salt
Vanilla Cheesecake Cream
• 8 ounces cream cheese, softened
• ¼ cup powdered sugar
• ½ cup sour cream
• 1 teaspoon vanilla extract
• 1 cup cold heavy whipping cream
Trifle Layers
• 18–24 frozen mini cream puffs with vanilla cream filling, about 13–16 ounces, thawed according to package directions
• ½ cup thick caramel sauce, divided
Make the Trifle
1. Cook the apples. Melt butter in a skillet over medium heat. Add apples, brown sugar, cinnamon, water, and salt. Cook for 10–15 minutes, stirring occasionally, until tender but still holding their shape. Let excess liquid cook off so the apples are glazed rather than soupy.
2. Cool completely. Spread the apples in a shallow dish. Cool for 20 minutes, then refrigerate for about 30 minutes, until cold.
3. Make the cheesecake cream. Beat cream cheese and powdered sugar until smooth. Beat in sour cream and vanilla.
4. Whip and fold. In a separate bowl, whip heavy cream to stiff peaks. Gently fold into the cream cheese mixture in two additions.
5. Build the trifle. In a 3-quart trifle bowl, layer half the cream puffs, half the apples, half the cheesecake cream, and 3 tablespoons caramel sauce. Repeat, reserving the final 2 tablespoons caramel for serving.
6. Chill. Cover and refrigerate for 2 hours to let the layers settle.
7. Finish and serve. Drizzle with the reserved caramel and scoop down through all the layers.
Little tip: Keep the cream puffs whole for distinct pastry bites, or halve them for easier spooning. Assemble once the apples are completely cold.
Quick Timing
• Prep: 20 minutes
• Cook: 10–15 minutes
• Cool: About 50 minutes
• Chill: 2 hours
• Total: About 3 hours 20–25 minutes, plus any additional cream puff thawing time
• Servings: 10–12
Leftovers
Cover and refrigerate for up to 2 days, or within the cream puff package’s storage directions if shorter. The pastry will soften as it sits.

10/12/2026

Strawberry Vanilla Meringue Icebox Torte
“Sweet strawberries and fluffy vanilla cream nestle between delicate meringue layers that soften into a light, cloudlike torte.”
A chilled dessert with crisp meringue discs, fresh berries, and vanilla whipped cream. A short chill softens the layers while keeping a little crunch at the edges.
What You’ll Need
Meringue Layers
• 4 large egg whites, at room temperature
• ¼ teaspoon cream of tartar
• Pinch of salt
• 1 cup superfine granulated sugar
• 1 teaspoon vanilla extract
• 2 teaspoons cornstarch
Vanilla Cream
• 1½ cups cold heavy whipping cream
• 8 ounces mascarpone, cold
• ⅓ cup powdered sugar
• 1 teaspoon vanilla extract
Strawberry Layers
• 3 cups fresh strawberries, hulled and thinly sliced
• 1 cup fresh strawberries, halved, for topping
Make the Icebox Torte
1. Prepare the baking sheets. Heat the oven to 250°F. Draw three 7-inch circles on parchment paper, leaving space between them on two baking sheets. Turn the paper over so the markings face down.
2. Whip the meringue. In a clean, grease-free bowl, beat egg whites, cream of tartar, and salt to soft peaks. Add sugar gradually, about 1 tablespoon at a time, beating until stiff and glossy. The mixture should feel smooth when rubbed between your fingers. Beat in vanilla, then gently fold in cornstarch.
3. Shape and bake. Divide meringue among the circles and spread into even discs. Bake for 60–75 minutes, rotating the sheets halfway through, until dry and firm. Turn off the oven and leave the discs inside for 1 hour with the door slightly ajar. Cool completely before peeling off the parchment.
4. Make the vanilla cream. Briefly beat mascarpone, powdered sugar, and vanilla until smooth. Add cold heavy cream and beat on medium speed just until firm peaks form. Stop as soon as it holds its shape.
5. Prepare the berries. Pat the strawberries dry after washing, then slice. Avoid adding sugar, which draws out juice and can make the layers soggy.
6. Build the torte. Place one meringue disc on a serving plate. Spread with one-third of the cream and half the sliced berries. Repeat with a second disc, another third of the cream, and the remaining sliced berries. Finish with the last disc and remaining cream.
7. Chill and finish. Refrigerate for 2 hours, loosely covered without touching the cream. Add the halved strawberries just before serving. Slice gently with a serrated knife.
Little tip: Small cracks in the meringue are fine. Handle the discs carefully and use the cream to hold any broken pieces in place.
Quick Timing
• Prep: 30 minutes
• Bake: 60–75 minutes
• Cool: About 1 hour 30 minutes
• Chill: 2 hours
• Total: About 5–5¼ hours
• Servings: 8
Leftovers
Refrigerate loosely covered and enjoy within 2 days. The meringue will become softer as it absorbs moisture from the cream and berries.

10/11/2026

Raspberry Chocolate Biscuit Spoon Cobbler
“Warm raspberries bubble beneath tender chocolate biscuits, with melted chocolate pockets and a scoop of vanilla ice cream sinking into the fruit.”
A spoonable cobbler with a tart raspberry filling and soft cocoa biscuits. The biscuits bake on top of the fruit, leaving plenty of sauce underneath.
What You’ll Need
Raspberry Filling
• 5 cups raspberries, fresh or frozen
• ½ cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
Chocolate Biscuits
• 1 cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• ¼ cup granulated sugar
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• 5 tablespoons cold unsalted butter, cubed
• ½ cup cold whole milk, plus 1–2 tablespoons if needed
• ⅓ cup semisweet chocolate chips
For Serving
• Vanilla ice cream
Make the Spoon Cobbler
1. Prepare the oven and dish. Heat the oven to 375°F. Butter a 9-inch square baking dish at least 2 inches deep.
2. Mix the filling. Combine sugar and cornstarch in a large bowl. Gently toss with raspberries, lemon juice, and vanilla. Transfer to the baking dish. Use frozen raspberries straight from the freezer.
3. Start baking the fruit. Bake the filling for 15 minutes, or 20 minutes for frozen berries, while you prepare the biscuits.
4. Make the biscuit dough. Whisk flour, cocoa, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in milk and chocolate chips just until a soft, scoopable dough forms. Add another tablespoon or two of milk only if dry flour remains.
5. Top the hot filling. Carefully remove the dish from the oven. Drop the dough over the fruit in 8 small mounds, leaving gaps for steam to escape.
6. Finish baking. Bake for 25–30 minutes, until the filling bubbles around the biscuits and the biscuit centers are cooked through. A toothpick inserted into a biscuit should show moist crumbs but no raw dough; melted chocolate may cling to it.
7. Rest and serve. Let stand for 15 minutes so the fruit sauce thickens slightly. Spoon into bowls and add vanilla ice cream while the cobbler is still warm.
Little tip: Keep the biscuit mounds small and spaced apart so their undersides cook through over the juicy fruit.
Quick Timing
• Prep: 15 minutes
• Bake: 40–50 minutes
• Rest: 15 minutes
• Total: About 1 hour 10 minutes to 1 hour 20 minutes
• Servings: 8
Leftovers
Cover and refrigerate for up to 3 days. Reheat portions in the microwave, or warm the cobbler loosely covered in a 325°F oven. Add ice cream after reheating.

10/11/2026

Cranberry Pear Cheesecake Crumb Bars
“Tart cranberries and tender pears ripple over vanilla cheesecake, tucked between a buttery crust and golden oat crumbs.”
These chilled dessert bars balance bright fruit with a creamy cheesecake center. The same crumb mixture makes both the sturdy base and the crisp topping.
What You’ll Need
Cranberry Pear Filling
• 1½ cups cranberries, fresh or frozen
• 2 medium ripe but firm pears, peeled, cored, and finely diced, about 2 cups
• ½ cup granulated sugar
• 2 tablespoons water
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch mixed with 1 tablespoon cold water
Crust and Crumble
• 1½ cups all-purpose flour
• 1 cup old-fashioned rolled oats
• ¾ cup packed light brown sugar
• ¼ teaspoon ground cinnamon
• ¼ teaspoon salt
• ¾ cup unsalted butter, melted
Cheesecake Layer
• 16 ounces cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs, at room temperature
• ¼ cup sour cream
• 1 teaspoon vanilla extract
Make the Crumb Bars
1. Cook the fruit. Combine cranberries, pears, sugar, water, and lemon juice in a saucepan. Cook over medium heat for 10–12 minutes, stirring occasionally, until the cranberries burst and the pears soften. Stir in the cornstarch mixture and simmer for 1–2 minutes, until thick. Transfer to a shallow bowl and cool for about 30 minutes, until no longer warm.
2. Prepare the pan. Heat the oven to 350°F. Line a 9-inch square metal baking pan at least 2 inches deep with parchment, leaving an overhang on two sides.
3. Make the crumbs. Mix flour, oats, brown sugar, cinnamon, and salt. Stir in melted butter until evenly moistened and crumbly. Reserve 1 heaping cup for the topping.
4. Bake the base. Press the remaining mixture firmly into the pan. Bake for 15 minutes, until lightly golden. Let cool for 10 minutes. Reduce the oven to 325°F.
5. Mix the cheesecake. Beat cream cheese and sugar until smooth. Mix in sour cream and vanilla. Add eggs one at a time, mixing on low just until incorporated.
6. Layer the bars. Spread cheesecake batter over the warm crust. Spoon the cooled fruit filling evenly over it in small dollops, gently spreading without digging into the cheesecake. Scatter the reserved crumbs on top.
7. Bake. Bake for 45–55 minutes, until the edges are set and the center has a slight, gentle wobble rather than a liquid ripple. Loosely cover with foil if the crumbs brown too quickly.
8. Cool and chill. Cool in the pan on a rack for about 1 hour, then refrigerate for at least 4 hours, until thoroughly cold. Lift out using the parchment and cut into bars.
Little tip: Wipe the knife between cuts for neat cheesecake layers. Firm pears such as Bosc or Anjou hold their shape well.
Quick Timing
• Prep: 25 minutes
• Fruit cooking: 12–15 minutes
• Fruit cooling: 30 minutes, overlapping with crust preparation
• Bake: 60–70 minutes total
• Crust cooling: 10 minutes
• Final cooling: 1 hour
• Chill: At least 4 hours
• Total: About 6½–7 hours
• Servings: 16 bars
Leftovers
Store covered in the refrigerator for up to 4 days. Freeze individual chilled bars, tightly wrapped, for up to 2 months. Thaw overnight in the refrigerator.

10/11/2026

Lemon Blueberry Rice Pudding Crumble
“Creamy lemon rice pudding meets a ribbon of juicy blueberries and a buttery oat crumble scattered over each spoonful.”
A comforting dessert served in bowls, with soft vanilla rice pudding, bright lemon zest, and a crisp crumble added just before serving.
What You’ll Need
Lemon Rice Pudding
• ½ cup uncooked short-grain white rice, such as Arborio
• 1 cup water
• ¼ teaspoon salt
• 3 cups whole milk
• ⅓ cup granulated sugar
• ½ cup heavy cream
• 2 teaspoons finely grated lemon zest
• 1 teaspoon vanilla extract
Blueberry Filling
• 2 cups blueberries, fresh or frozen
• 3 tablespoons granulated sugar
• 1 tablespoon lemon juice
• 2 teaspoons cornstarch
• 1 tablespoon cold water
Butter Crumble
• ½ cup all-purpose flour
• ½ cup old-fashioned rolled oats
• ⅓ cup packed light brown sugar
• Pinch of salt
• 4 tablespoons unsalted butter, melted
Make the Rice Pudding Crumble
1. Start the rice. Combine rice, water, and salt in a heavy saucepan. Bring to a boil, then reduce the heat to low. Cover and simmer for 10–12 minutes, until most of the water is absorbed.
2. Make it creamy. Stir in milk and granulated sugar. Cook uncovered over low heat for 30–40 minutes, stirring frequently and scraping the bottom, until the rice is tender and the mixture is creamy but still loose. Stir in heavy cream and cook for another 3–5 minutes. Remove from the heat and add lemon zest and vanilla. The pudding will thicken as it rests.
3. Bake the crumble. Meanwhile, heat the oven to 350°F. Mix flour, oats, brown sugar, and salt. Stir in melted butter until small clumps form. Scatter on a parchment-lined baking sheet. Bake for 15–20 minutes, stirring once halfway through, until golden. Cool for 15 minutes.
4. Cook the blueberries. Combine blueberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5–7 minutes, until juicy. Mix cornstarch with cold water and stir into the berries. Simmer for 1–2 minutes, until lightly thickened.
5. Rest the pudding. Let the rice pudding stand for 10 minutes. If it becomes too thick, stir in a splash of milk.
6. Assemble and serve. Divide the pudding among 6 bowls. Spoon the blueberry filling over each portion and gently swirl it through. Scatter the cooled crumble on top just before serving.
Little tip: Use only the yellow part of the lemon peel when zesting. The white pith can make the pudding bitter.
Quick Timing
• Prep: 15 minutes
• Cook: 45–60 minutes
• Rest: 10 minutes
• Total: About 1 hour 10 minutes to 1 hour 25 minutes, with the toppings prepared during cooking
• Servings: 6
Leftovers
Refrigerate the pudding and blueberry filling in separate covered containers for up to 3 days. Keep the crumble airtight at room temperature for up to 3 days. Reheat the pudding gently with a little milk, then add the blueberries and crumble when serving.

10/11/2026

Peach Malted Milk Shortbread Icebox Cake
“Buttery shortbread softens beneath fluffy malted vanilla cream, with sweet peach pieces tucked into every chilled layer.”
A creamy icebox dessert that combines the flavor of a vanilla malt with peaches and tender shortbread. An overnight chill makes it easy to slice and serve.
What You’ll Need
Malted Vanilla Cream
• 8 ounces cream cheese, softened
• ⅓ cup powdered sugar
• ½ cup plain malted milk powder, such as original-flavor Carnation
• ½ cup cold whole milk
• 1 teaspoon vanilla extract
• 1½ cups cold heavy whipping cream
Peach and Shortbread Layers
• 2 cans (15 ounces each) sliced peaches in juice, thoroughly drained
• 12 ounces plain shortbread cookies, preferably thin, flat cookies
• 2 tablespoons whole milk, for brushing
• ¼ cup shortbread crumbs, reserved from the cookies above
Make the Icebox Cake
1. Prepare the peaches. Pat the drained peaches dry and chop into small pieces. You’ll need about 2 cups. Reserve ¼ cup for the top.
2. Mix the malted cream. Beat cream cheese and powdered sugar until smooth. In a separate small bowl, whisk malted milk powder with ½ cup milk until dissolved. Gradually beat into the cream cheese, then add vanilla.
3. Whip and fold. Whip heavy cream to stiff peaks. Gently fold it into the malted mixture in two additions.
4. Start the layers. Spread a thin smear of cream in an 8-inch square dish at least 2 inches deep. Reserve ¼ cup cookie crumbs, then divide the remaining cookies into three roughly equal portions.
5. Assemble. Arrange one portion of cookies over the cream, breaking them to fill gaps. Lightly brush with one-third of the 2 tablespoons milk. Spread with one-third of the remaining malted cream and scatter with half the layering peaches. Repeat with another cookie layer, milk, cream, and the remaining layering peaches. Finish with the final cookies, milk, and cream.
6. Chill. Cover and refrigerate for at least 12 hours, or up to 24 hours, until the cookies soften. Thick shortbread may need the full 24 hours.
7. Finish and serve. Add the reserved peaches and cookie crumbs just before serving. Cut into squares or scoop into dessert bowls.
Little tip: Choose plain malted milk powder rather than chocolate malt powder so the peach and vanilla flavors stay prominent.
Quick Timing
• Prep: 25 minutes
• Chill: 12–24 hours
• Total: 12–24 hours, plus 25 minutes
• Servings: 9
Leftovers
Cover and refrigerate for up to 3 days. Keep the reserved topping peaches refrigerated separately and the cookie crumbs in an airtight container until serving.

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