Grasshopper pie

I am finally getting back in the swing of things after the holidays, new years, my birthday, etc…  Being thrown off my routine set me back with keeping up with my blog. But this pie could not be forgotten.  As I mentioned it my last post – I had bought some crème de menthe and crème de cacao for a recipe – well this was it!   And I really hoped that we would enjoy this pie – since it also entailed a trip to Premier gourmet (a local liquor store) on the day before Christmas eve to get the liquors.  And when a store has people directing traffic just to find a parking spot – it is usually not worth it to go inside.  But they had what I needed and with lots of registers open – we got out of there quickly – since I have no patience when waiting in line.   

Now back to this pie – it was really simple to mix together.  I made the crust the day in advance – so it had time to cool.  Just a note that this pie is definitely ‘boozy’ since the liquor is not cooked – but I thought that was the best part.   Enjoy!

Ingredients

crust:

• 16 Oreo cookies, broken into rough pieces
• 4 Tbsp. unsalted butter, melted and cooled

filling:

• 2 cups heavy cream, chilled
• 1/2 cup sugar
• 1 envelope (2 1/4 tsp.) unflavored gelatin
• pinch salt
• 3 large egg yolks
• 1/4 cup green crème de menthe
• 1/4 cup white crème de cacao

Directions

1. To make the crust: Preheat oven to 350 degrees F.  Process the cookies in a food processor until fine.  Sprinkle butter over crumbs and pulse to incorporate. 

2. Sprinkle mixture into a 9-inch pie plate and press into bottom and sides. 

3. Bake until the crust is fragrant and set – about 10 to 15 minutes.  Let cool completely

4. To make the filling: Combine 1/2 cup cream, sugar, gelatin and salt in a medium saucepan and let sit until gelatin softens – about 5 minutes.

5. In a medium bowl, whisk together egg yolks. 

6. Warm the cream mixture over medium heat until the gelatin dissolves and the mixture is hot – about 2 minutes. 

7. Slowly whisk the hot gelatin mixture into the egg yolks to temper.  Pour back into the saucepan and continue to cook stirring constantly over medium heat until slightly thickened, about 2-5 more minutes.

8. Off heat, stir in the crème de menthe and crème de cacao.  Pour into a clean bowl and refrigerate, stirring occasionally, until thick – about 20-25 minutes.

9. Whip the remaining 1 1/2 cups of cream in a large bowl with an electric mixer on low speed for 1 minute.  Then increase the speed to high until soft peaks form – 1 to 3 minutes.

10. Thoroughly whisk 1 cup of the whipped cream into the gelatin mixture to lighten it.  Then gently fold in the remaining cream until no more streaks remain. 

11. Spread the mixture into the cooled pie crust and smooth the top.  Refrigerate until the filling is set – about 6 hours. 

Source: America’s Test Kitchen Family Baking Book

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Grasshopper

A grasshopper walks into a bar and hops up onto the counter. The bartender says 'we have a drink named after you.' The grasshopper replies 'You have a drink named Carl?'

Such a funny joke – now I have a drink for you once you stop laughing!   

I’ve never had a grasshopper before – but since I bought both crème de cacao and crème de menthe for another recipe (coming soon), I had a mix one up for my husband and I.   It’s a really great substitute for dessert – especially if you blend in some ice cream – yum!  Enjoy!

Ingredients

• 1 ounce green crème de menthe
• 1 ounce white crème de cacao
• 2 ounces milk, cream or soy milk

Directions

Shake all ingredients with ice and strain into a cocktail glass to serve.  Top with whipped cream (optional). 

Source: adapted from Drinks Mixer

Candy Cane Cookies

Merry Christmas! 

I hope this day is filled with wonderful memories and time with you closest friends and family.  Relax and enjoy this special time of year! 

I made these cookies for my annual co-worker cookie exchange – and they were definitely time consuming but totally worth it in the end.  I love how cute they turned out – and the cookie was perfect – not too soft but not too crisp either.    They are also a fun cookie to make with kids – they can help to roll out the dough and twist into canes.

Ingredients

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup powdered sugar
• 1 egg
• 1 1/2 tsp. peppermint or almond extract
• 1 tsp. vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tsp. salt
• Red food coloring 
• 1/2 cup granulated sugar (for topping)

Directions

1. Preheat oven to 375 degrees F.

2. In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and powdered sugar on medium speed until smooth and creamy.

3. Then add the egg and extracts.  Beat until smooth. 

4. Add in salt and then stir in the flour, beating on low speed just until the flour is blended.

5. Divide the cookie dough in half.  Take one half of the dough and knead red food coloring into it until the dough is tinted red. 

6. To assemble each cookie: Take one rounded teaspoon of red dough & one rounded teaspoon of white dough and roll each into a ball.

7. On a lightly floured surface, roll each ball into a 4-inch long rope.   Place 1 red and 1 white rope side by side on a parchment-lined baking sheet.  Press the 2 ropes together lightly, twist them together, and then curve the top of the cookie down to form the handle of a candy cane.

8. Bake for 9 to 10 minutes.  Immediately after taking them out of the oven, sprinkle the cookies with the granulated sugar.  Cool slightly on the pan, and then remove them from the cookie sheet to cool completely.

Yield: 4 dozen cookies

Source: Cooking with Karen

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Mint Chip Ice Cream

When I planted my herb garden this year – I decided to add in chocolate mint with the sole purpose of making real mint chocolate chip ice cream.  I knew that mint tends to take over a garden so I purposefully kept it contained – although it still spread all over the garden.  Well, when I thought I had enough mint to make this ice cream I harvested as much as I could – and realized it was only half of the amount called for in this recipe.  Well, luck must have been on my side since this amount turned out to be perfect and definitely minty enough. 

I loved the taste of real fresh mint in this ice cream – I’ve never tasted anything like this before – you can really taste the earthy-ness of the mint.  It’s really hard to describe – but what I do know is that my (mint loving) husband really approved of this ice cream.   I can’t wait to make this again next year! 

Ingredients

• 1 cup whole milk
• 3/4 cup sugar
• 2 cups heavy cream
• pinch of salt
• 2 cups packed (80 gr) fresh mint leaves (I only used a little over 40 grams)
• 5 large egg yolks
• 5 ounces bittersweet or semisweet chocolate, chopped

Directions

1. In a medium saucepan, warm the milk, sugar, 1 cup heavy cream, salt, and mint.

2. Once the mixture is hot and steaming, remove from heat, cover, and let stand for an hour to infuse the mint flavor.

3. Remove the mint with a strainer, then press down with a spatula firmly to extract as much mint flavor and color as possible.  Once the flavor is squeezed out, discard the mint.

4. Pour the remaining heavy cream into a large bowl and set the strainer over the top.

5. Rewarm the infused milk.  In a separate bowl, whisk together the egg yolks, then slowly pour some of the warm mint mixture into the yolks, whisking constantly, then scrape the warmed yolks back into the saucepan.

6. Cook the custard, stirring constantly with a heatproof spatula, until the mixture thickens and coats the spatula. If using an instant read thermometer, it should read around 170º F.

7. Immediately strain the mixture into the cream, then stir the mixture over an ice bath until cool.

8. Refrigerate the mixture thoroughly, preferably overnight, then freeze it in your ice cream maker according to the manufacturer’s instructions.

9. While the mixture is freezing, melt the chocolate in a small bowl over a pot of simmering water, or in a microwave oven on low power, stirring until smooth. Place a storage container in the freezer.

10. When the ice cream in the machine is ready, scribble some of the chocolate into the container, then add a layer of the just-churned ice cream to the container. Scribble melted chocolate over the top of the ice cream, then quickly stir it in, breaking up the chocolate into irregular pieces. Continue layering the ice cream, scribbling more chocolate and stirring as you go.  When finished, cover and freeze until firm.

Source: David Lebovitz

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Peppermint Mocha Cupcakes

This was another treat that I made for my mint-loving husband to bring to a party.  They were a huge hit and really tasted fantastic.    The fluffy swiss-meringue buttercream with the mint extract was divine, and the coffee flavored cupcake was light and fluffy.  It is a really wonderful flavor combination - I will definitely be making these again (and aren't they a really pretty dessert?). 

Ingredients

for the cupcakes (makes 24 regular sized cupcakes):

• 2 2/3 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 3 tsp. espresso powder
• 2 tsp. baking powder
• 1 tsp. baking soda
• ½ tsp. salt
• 1 cup whole milk
• 1 cup strong brewed coffee
• 1 tsp. peppermint extract
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup granulated sugar
• 1 cup light brown sugar
• 2 large eggs

for the frosting:

• 6 large egg whites
• 1¾ plus 2 tbsp. granulated sugar
• 2 cups (4 sticks) unsalted butter, at room temperature
• 4 tsp. peppermint extract
• 2 tsp. vanilla extract

Directions

to make the cupcakes

1. Preheat the oven to 350° F.  Line two cupcake pans (24 cupcakes) with paper liners.

2. In a medium bowl, combine the flour, cocoa powder, espresso powder, baking powder, baking soda and salt; stir together.  Combine the milk, coffee and peppermint extract in a liquid measuring cup.

3. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars.  Beat on medium-high speed until light and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed.

4. Beat in the eggs one at a time.   Alternately mix in the dry and liquid ingredients, and mixing just until incorporated.

5. Divide the batter evenly between the prepared cupcake liners.  Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean.   Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

to make the frosting

1. Combine the egg whites and sugar in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.

2. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.

3. Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until smooth again, about 3-5 minutes more.

4. Stir in the peppermint and vanilla extracts and mix just until incorporated.

Source: Annie's Eats

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Peppermint Ice Cream

I'm so excited to finally share one of my favorite things to make - homemade ice cream.  The stuff you buy at the store does not even compare to this.   I use the Kitchen Aid Ice Cream Attachment - and I absolutely love it - it could not be easier to use.    Just in time for the holidays - I decided to make peppermint ice cream (for that mint loving husband of mine).   It is cool, refreshing and an all-around great treat. 

Ingredients

• 1 cup whole milk
• A pinch of salt
• 3/4 cup sugar
• 1 vanilla bean, split lengthwise
• 2 cups heavy cream
• 6 large egg yolks
• 1 teaspoon peppermint extract

Directions
1. Heat the milk, 1 cup of cream, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for thirty minutes.
2. To make the ice cream, set up an ice bath by placing a 2-quart bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.
3. In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.
4. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula (and reaches 170 degrees on an instant read thermometer)
5. Strain the custard into the heavy cream. Stir over the ice until cool, add the peppermint extract, then refrigerate to chill thoroughly. Preferably overnight.
6. Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer's instructions.

Source: adapted from David Lebovitz  The Perfect Scoop 

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Mint Capped Brownie Cookie Cups

I saw these Dark Chocolate Hershey's Kisses with Mint Truffle filling at Target and I knew this was something my husband would love.  So when he asked me to make a dessert - I didn't have to look any further than the back of the bag!  This recipe couldn't be easier.   This is an easy treat to share with co-workers, family or friends over the holidays.  You could easily make this with any type of Hershey's kisses for a completely different flavor.  

Ingredients

• Hershey's Kisses Mint Truffles with Dark Chocolate (I used 38 total)
  
• 2/3 cup unsalted butter, softened 
• 1 1/4 cups granulated sugar
• 1 tbsp. water
• 1 tsp. vanilla
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa
• 1/2 tsp. salt
• 1/4 tsp. baking soda
• powdered sugar, for dusting

Directions

1. Preheat oven to 350 degrees. Line mini muffin cups with paper liners.  

2. Beat butter, sugar, water and vanilla in a stand mixer on medium speed until light and fluffy.  

3.  Add eggs, one at a time - beating between each addition.

4. Stir together flour, cocoa, salt and baking soda.   Gradually add to sugar mixture on low speed - just until blended.

5.  Using a small cookie scoop - place one scoop of batter in each muffin tin.  

6.  Bake for 11 minutes.  While the brownies are baking - unwrap the kisses.  (This recipe made 38 for me - Hersheys says it makes 48)

7. Cool for five minutes on a wire rack.  Place one kiss in each brownie. 

8. Let cool completely (at least several hours) until the kisses have set completely - dust each brownie with powdered sugar.   Enjoy! 

Source: Hershey's

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