No-Bake Biscoff Icebox Cake
Plus, a Q&A with Food Dolls!
Before we get into today’s recipe and Q&A, I want to thank Jenna Helwig for the lovely interview in her newsletter, Cookbookery Collective. This Q&A gets to the heart of my love of cookbooks and gave me an opportunity to shout out a few amazing authors. I hope you’ll give it a read!
Now, on to the icebox cake!
As I was filming the video for the No-Bake Biscoff Butter Icebox Cake recipe from Pretty Delicious, I glanced at the camera, taking my eye away from the cake, and this happened: the slice hit the deck. I burst out laughing and set out to clean up my “Oops” moment. Then I remembered something I read in Alia & Radwa’s book, that life is messy, and that’s okay, they’re here to help make it pretty. So, I snapped this photo and left the funny moment in the video.
You’ve certainly seen the Elkaffas sisters’ videos of their delightful blend of Egyptian and Midwest recipes. Radwa & Alia are my Minnesotan neighbors (not exactly next door, but we share the same town). The combination of Mediterranean flavors from their family’s heritage with a Midwestern sensibility may seem at odds until you see the recipes come together. They’ve put a flavorful spin on some familiar foods that are fresh and exciting. Their new book, Pretty Delicious, is all about sharing beautiful and delicious food that fits into our busy, sometimes messy lives.
I am so pleased and grateful that they took time from their busy book tour to talk with us about their culinary journey and inspirations. They are every bit as kind and vivacious in person as they are in their videos. No wonder they have millions of social media followers and their book is a New York Times Bestseller. Read about them below.
Radwa and Alia have generously offered to GIVE AWAY TWO copies of Pretty Delicious! Leave a comment below or like the post (heart icon at the top) by Monday, 3/31 at 11:59 p.m. CT for a chance to win. We will draw a winner next week and notify them via Substack direct message. US addresses only.
They’ve also shared the No-Bake Cookie Butter Icebox Cake recipe with my paid “Extras” subscribers, which you will find below. I love an icebox cake, and the combination of Biscoff cookies, Biscoff Butter, and cream seemed like a spectacular combo. It is, and I am super excited to share it with you. I loved the cream so much that I made extra and piped it over the finished “cake” before drizzling with more Biscoff butter.
Q&A: Food Dolls Alia and Radwa, co-authors of Pretty Delicious
Q: Tell us a little bit about your culinary origins and what inspired you to create Food Dolls?
We do not have a culinary background. We grew up in an Egyptian household where home-cooked meals were a must—pre-packaged food was never an option. Everything was made from scratch. When we started Food Dolls, we didn’t have a clear direction; we were simply sharing easy, approachable recipes. But everything changed when we leaned into our roots, sharing Egyptian and Mediterranean-inspired dishes. The response was overwhelming—we never expected so many people to connect with it!
Q: As sisters, do you share the same culinary muses? Who is that?
Yes our Mom, she is our biggest inspiration!
Q: In a word, describe your sister’s kitchen style.
Alia says: Radwa’s is inviting.
Radwa: Alia’s is comforting.
Q: Your melding of midwestern food and Mediterranean cooking is so brilliant and feels effortless. Did the recipes come easily, or did you feel like you were reinventing the wheel?
Yes! They come together pretty easily. Many of our favorite Egyptian recipes traditionally have a lot of steps, but we love recreating those nostalgic flavors in a way that's much more approachable.
Q: What is a recipe in the book that most represents you?
The cover of our book features one of our absolute favorites—Chicken Shawarma. It’s the perfect mix of everything we love, all in one hearty bowl. We’re all about condiments and sides, so having rice, hummus, cucumber salad, and our Egyptian tomato and cucumber salad together is our idea of the perfect meal. And the best part? You can switch it up and turn it into a wrap by stuffing it all into a warm pita—easy and delicious!
Q: Your videos are so visually captivating and inviting, and I feel like you struck the same vibe in your beautiful book. Did you find writing a book to be an easy next step or a challenge?
Writing a book was an entirely new experience for us! We had no idea just how long the process would take—from the very first steps to finally holding the finished book in our hands. It was definitely a humbling journey. We poured so much into it—blood, sweat, and tears—but most importantly, love. And when we finally saw the physical book for the first time, it was the most rewarding feeling. We couldn’t wait to share it with our community!
Q: You talk about Making Your kitchen Your Happy Place. What is a tip you have for people to achieve this?
One of the best ways to make your kitchen your happy place is to keep it organized! Start with your pantry and spices—when everything has its place, cooking feels so much more seamless. Also, don’t forget to declutter your fridge and freezer! It’s so easy to toss something in and forget about it, but keeping things tidy helps you actually use what you have and makes meal prep a breeze.
Q: What is your favorite kitchen tool?
Veggie Chopper and Air Fryer! We love using lots of veggies in our salads and cooking, having a veggie chopper is a game changer!
An air fryer is also a must-have, we both use it daily, whether it is for a quick meal or reheating foods.
Q: Do you have a favorite bakery? It can be anywhere in the world.
This might just be the toughest question because when it comes to desserts, we don’t play favorites! Whenever we travel, finding a bakery is a must. We have the biggest sweet tooth and love it all—whether it’s a warm, gooey chocolate chip cookie, a silky mousse, or a perfectly flaky pastry. If it’s sweet, we’re all in!
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Exclusive Recipe: Biscoff Icebox Cake
From Radwa & Alia: Something sweet after a weeknight dinner is pretty much a must, and for us the gold standard of midweek dessert simplicity is one you can prep once and eat all week, just like the Egyptian custom of layering tea biscuits with whipped cream, icebox cake-style. We also wanted to celebrate another surprisingly popular ingredient in Egypt: Biscoff cookies. Because of the British Occupation of Egypt in the 1800s, you’ll find all kinds of European holdovers, including these buttery, malty biscuits. We swapped the whipped cream our mom used to make for a more cheesecake-y cream cheese filling and layered it all up in a loaf pan to make a cake you can slice as you please. And the best part is that this gets better as it sits, which means you can make it ahead for company or have a week’s worth of dessert with minimal hands-on effort.