Tag Archives: mint

Mint Pudding Pops

Mint Pudding Pops | Pale YellowHere is a secret, I don’t think I like popsicles.  I have a freezer full of them because I’m never in the mood to eat one.  This shouldn’t be too surprising, I’m not the biggest juice fan either.  Although I thoroughly enjoy eating fruit, I’m not a juice drink or a popsicle eater.

Mint Pudding Pops | Pale YellowWhen I wrote about the boozy peach popsicles, the watermelon and mint popsicles, and the blueberry, strawberry, & coconut popsicles and said they were tasty, I wasn’t lying.   They are tasty, I just don’t ever crave one.  In other words, if you want a popsicle, come on over.

Mint Pudding Pops | Pale YellowThese popsicles were different, I ate them all!  Maybe because there is zero fruit inside!  Maybe it’s the rich, chocolatey, fudgy, minty goodness.  These popsicles taste like chocolate pudding full of Andes mints, which is essentially what the popsicles are.  This is a fantastic, almost guilt free chocolate-mint snack that is tasty, crave-able, and super easy.  In the world of popsicles, pudding pops are the rock stars.

Mint Pudding Pops | Pale YellowOne Year Ago – Strawberry Ice Cream + A Boozy Milkshake

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Mint Pudding Pops
Adapted from Rachel Cooks
Yield – 7 popsicles

1 3.9-ounce box of instant chocolate pudding
1 3/4 cups 1% milk
21 Andes Mints chopped into 5 pieces

  1. Whisk together the milk and the pudding in a medium bowl.
  2. Add 3 chopped Andes into each popsicle mold.  Spoon pudding on top.
  3. Use a popsicle stick to push the pudding around between the mints.  Tap the popsicle molds on the counter to get rid of the air pockets and add more pudding to fill the molds.
  4. Cover with the lid, insert sticks, and place in the freezer for several hours to firm up.
  5. Soak in warm water to release the popsicles.Mint Pudding Pops | Pale Yellow
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Watermelon Popsicles

watermelon popsicles | pale yellow {fruit only popisicles with a hint of mint}It’s hot.  Really, really hot.  Not only is it hot and muggy outside, but it is hot inside too.  You see, our air conditioner stopped working properly and it is quite miserable inside the apartment right now.  When it’s this hot you need something cold to eat.  Enter popsicles.

watermelon popsicles | pale yellow {fruit only popisicles with a hint of mint}No more of this baking nonsense!  The last thing I’m going to do is turn on the oven.  It’s honestly so hot I’m not even interested in eating a brownie or cookie or cupcakes; all I want is something cold and refreshing.

watermelon popsicles | pale yellow {fruit only popisicles with a hint of mint}Part of my motivation for purchasing a popsicle mold was to make fruit-only popsicles without any sweeteners or artificial ingredients. I wanted a popsicle that is as healthy as eating fresh fruit.  These watermelon mint popsicles achieve that goal.  They are a sweet, guilt-free snack perfect for anytime of the day.

watermelon popsicles | pale yellow {fruit only popisicles with a hint of mint}The only change I would make would be to add more mint.  I loved biting into the little flecks of mint with the fresh pop of flavor, and I wanted more!  Other than that, the tang from the lime juice balanced the sweet from the watermelon.  All the flavors are natural and it tastes like you are eating watermelon on a stick.  It’s time to cool off this summer and make some popsicles!

watermelon popsicles | pale yellow {fruit only popisicles with a hint of mint}One Year Ago – Strawberry Vodka Lemonade

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Watermelon Popsicles
Adapted from In Sonnet’s Kitchen
Yield – 10 popsicles

4 cups seedless, roughly chopped watermelon
1 lime
1/4 teaspoon salt
5-6 fresh mint leaves

  1. Chop the watermelon and add to a blender or food processors.  Add the juice of the lime and the salt to the blender.
  2. Puree until super smooth.
  3. Julienne and then roughly chop the mint leaves.  Add a few pieces to each popsicle mold. Pour the watermelon puree over the mint leaves.
  4. Add popsicle sticks and freeze overnight until the popsicles are frozen.
  5. Unmold and wrap in wax paper. Store in a large plastic bag in the freezer.

watermelon popsicles | pale yellow {fruit only popisicles with a hint of mint}

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Pineapple Apple Mint Juice {Blue Print PAM}

pineapple apple mint juice // pale yellow

This was my favorite of the juices.  It is refreshing, light, and springy.  It was also the easiest to drink, probably because it was the most traditional in terms of fruit juice.

pineapple apple mint juice // pale yellow

My one complaint – some serious heart burn.  The acidity from the pineapple and lime juice really got to me and I needed a few Tums after drinking the juice.  Sipping water between sips of the juice helped to ease the acidity level in my stomach as well.

pineapple apple mint juice // pale yellow

Best of all, this juice kept really nicely in the fridge.  Since I had one pineapple, I cut up all of the produce and sectioned it out into gallon-size Ziploc bags.  That way when I was ready to juice I could just grab a baggie and throw everything in the juicer.  That step made clean up and prep so much easier from subsequent juice making!

pineapple apple mint juice // pale yellow

One Year Ago – Chocolate Oreo Cupcakes

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Pineapple Apple Mint Juice {Blue Print PAM}
Adapted from Juices 101
Yield – 1 16-ounce juice

1/3 pineapple
2 granny smith apples
1/2 handful mint
2 tablespoons lime juice

  1. Roughly chop the pineapple, apple, and mint and place in the juicer.  Juice.
  2. Mix in the lime juice.  Enjoy!

pineapple apple mint juice // pale yellow

 

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Thin Mints

Thin Mints // Pale Yellow

Remember this baking fail?  I’ve had others.  One was over a year ago when I tried to make homemade thin mints.  After my success of homemade Tagalongs, I was ready to conquer all the Girl Scout cookies.  One bad batch defeated that dream and it took me a year to try my hand at Girl Scout cookies again.

Thin Mints // Pale Yellow

I’m glad I tried again.  Perseverance is an important character trait and one I think the Girl Scouts can get behind.  Not only does this recipe only require three ingredients; but because of its simplicity, I used the opportunity to try a new baking technique.

Thin Mints // Pale Yellow

That is right, I tempered chocolate.  And guess what, it makes a difference.  The chocolate was so smooth, hard, and shiny.  Tempering chocolate isn’t as difficult as I thought, it just requires a little extra time: melt all the chocolate in a double boiler until it reaches 110 F and then remove from the heat.  Stir and cool until the chocolate is 80 F.  The chocolate will start to firm up, it’s ok, just keep stirring.  Place the chocolate back on the double boiler and heat to 90 F, stirring the whole time.  Keep the chocolate at 90 F while dipping.

Thin Mints // Pale Yellow

However many times I dip things in chocolate, I never get better at it and the process continually annoys me.  Making these thin mints with the tempered chocolate was a dream!  These cookies taste pretty close to the real thing.  They are crispy and minty and look exactly like the Girl Scout version.  The thin mints are perfect right out of the freezer.

Thin Mints // Pale Yellow

One Year Ago – Tie Dye Cupcakes

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Thin Mints

Adapted from Top with Cinnamon

Yield – 30 cookies

15 oreos {possibly a lot more}

10 ounces bittersweet chocolate

1 teaspoon mint extract

  1. Split apart the oreo and scrape out the cream filling.  My box had a lot of broken pieces, so out of the whole box, I was only able to get 30 unbroken halves.

  2. Temper your chocolate following these directions from Mark Bittman via The Kitchn:

    1. Add your chocolate to a bowl set above just simmering water.

    2. Stir and melt the chocolate. Bring the temperature up to 110 F.

    3. Remove the chocolate from the heat and bring the temperature down to 80 F.

    4. Place the chocolate back on the simmering water and bring the temperature up to 90 F.  Keep the chocolate at 90 F.

  3. Stir in the mint extract.

  4. Dip each oreo half in the chocolate to coat using a fork.

  5. Place on parchment paper and let harden at room temperature.

Thin Mints // Pale Yellow

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Shamrock Shake Cupcakes

shamrock shake cupcakes // pale yellow

St. Patrick’s Day is coming.  This is a holiday I get behind 120%.  There are no family obligations and it’s all about eating simple, Irish food like beef stew and soda bread.  Also, let us not forget the Guinness, Bailey’s, Magners, Jameson, and green beers.  Really, all food that is green is king this time of year.

shamrock shake cupcakes // pale yellow

Best of all, St. Patrick’s Day serves as an excellent excuse to go out with friends and wear your favorite green shirt!

shamrock shake cupcakes // pale yellow

I adore shamrock shakes.  Growing up in the Midwest I took shamrock shakes for granted, they just appeared every March and I could drink one at my leisure.  Up until last year in New York they were not even heard of and a few years ago I was calling McDonald’s looking for one when rumors of shamrock shakes were blowing up the internet.

shamrock shake cupcakes // pale yellow

This St. Patrick’s Day season I have yet to have a shamrock shake.  I’m still unsure of my stomach after the month of veganism and I worry about the affects of a milkshake in my belly.  This week I must obtain one.

shamrock shake cupcakes // pale yellow

St. Patrick’s Day season always starts with the parade and party in Rockaway.  This year I brought these cupcakes.  They were perfectly moist with a hint of mint flavor.  Shamrock shake cupcakes are quick to prepare and are lovely to present for any St. Patrick’s Day party.  The green and white swirl really takes cake, pardon the pun!  If you want a more detailed explanation of the frosting technique, visit this post.

shamrock shake cupcakes // pale yellow

One Year Ago – Fudge Stripe Cookies

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Shamrock Shake Cupcakes
Adapted from Better Homes & Gardens
Yield – 21 cupcakes

4 egg whites
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup creme de menthe
squirt of green gel food coloring, Americolor leaf green
1/2 cup shortening
1 3/4 cups sugar
1 teaspoon vanilla

  1. Separate the egg whites and allow them to come to room temperature.  Preheat the oven to 350 F.
  2. Sift together the flour, powder, soda, and salt.  Set aside.
  3. Mix together the buttermilk, creme de menthe, and green food coloring.  Also set aside.
  4. Mix the shortening in the bowl of a stand mixer with a paddle attachment for about 30 seconds.  Add the sugar and beat until well combined on low speed at first and then on high speed.
  5. Beat in the vanilla and the egg whites one at a time.  Scrape the bowl as needed.
  6. On low speed beat in the flour mixture in three batches with the buttermilk in between until just combined.
  7. Use a standard ice cream scoop to portion the batter into lined cupcake tins.
  8. Bake for 15 minutes or until a toothpick inserted comes out clean.  Let cool completely on a wire rack.

White Chocolate Minty Frosting
6 ounces white chocolate
1/3 cup whipping cream
1 cup (2 sticks) unsalted butter, room temperature
pinch of salt
2 cups powdered sugar
5 tablespoons creme de menthe

  1. Melt the white chocolate by placing the white chocolate in a small bowl.  Heat the cream until simmering and pour over the chocolate.  Let sit for about 3 minutes and then stir until all the chocolate is melted.  Let cool for about 10-15 minutes.
  2. In the bowl of a stand mixer with a paddle attachment, beat the butter for about 3 minutes until light and creamy.  Beat in the melted chocolate and the salt.
  3. Add in the the powdered sugar 1/2 cup at a time on low speed.  Scrape the bowl as needed and turn on high speed to make the frosting light and fluffy.  Beat in the creme de menthe.
  4. Divide the frosting in half and add green food coloring to one half.  Stir to combine.
  5. Add the white frosting to one disposable piping bag so it is about half full.  Lay flat.  Repeat with the green frosting in another disposable piping bag.
  6. Place the bags together in a larger piping bag with a star tip.  Twist together and pipe on top of each cupcake.shamrock shake cupcakes // pale yellow

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Mojito Cupcakes

Mojito Cupcakes // Pale Yellow

Today is a perfect day for some mojito cupcakes.  It finally got cold here in Brooklyn, real-cold, like I’m-actually-wearing-my-hat-cold.  Everyday I found myself running to my bed to find some warmth after work.  On these chilly days, something warm and tropical seems like the perfect getaway, even if you’re only going away for a few minutes while you eat this cupcake.

mojito cupcakes // pale yellow

My dear friend Jackie has one of those awkward birthdays that fall between Christmas and New Year, and every year I am out of town and am not able to properly celebrate her birthday.  So I try to overcompensate.  I have found the best way to overcompensate is with cupcakes.  People aren’t allowed to be annoyed at you when you give them a dozen delicious cupcakes!  Last year, I made Jackie these cupcakes for her birthday.

mojito cupcakes // pale yellow

Why mojito cupcakes in the middle of winter?  Well there’s a funny story that involves me, Jackie, and mojitos.  One afternoon after work, some coworkers were enjoying an adult beverage or two on a lovely outside patio.  Before we left work that day Jackie mentioned how delightful a mojito would be – something light and crisp, fruity, but not too sweet.  I agreed, fantastic plan.  I arrived slightly ahead and ordered myself, only myself, a refreshing mojito.  Just as Jackie arrived, so did my drink

mojito cupcakes // pale yellow

So yes, I am a jerk.  I ordered a mojito for myself without even thinking about getting one for the friend who thought of the idea in the first place.  I admitted my folly and we laughed, but I was still a jerk.  I think these cupcakes finally make up for that jerky-jerk move.  Luckily, Jackie and I have gone on to share many cocktails together whether on the road for a science teacher conference (we’re cool like that), a girls’ weekend, happy hour, or just a beach day.  She is a true friend who deserves infinite mojitos.

mojito cupcakes // pale yellow

These mojito cupcakes don’t just have a great back-story, they have a great taste.  I used my vanilla cupcake recipe but replaced the vanilla bean with lime zest and added some chopped mint.  The rum glaze on top is divine, like I was licking the bowl instead of rinsing it off divine.  The mojito Swiss meringue buttercream is a perfect balance to the sweet glaze and wonderfully creamy.  Overall this cupcake is sweet, moist, tender, and tasty with plenty of minty-lime goodness.

mojito cupcakes // pale yellow

One Year Ago: Chocolate Peanut Butter Cupcakes

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Mojito Cupcakes
Adapted from Tie Dye Cupcakes
Yield – 18 cupcakes

1 cup sugar
zest of one lime
1 3/4 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
2 eggs
1/3 cup non-fat Greek yogurt
1/4 cup vegetable oil
1 tablespoon lime juice
2/3 cup milk
5 mint leaves, thinly sliced

  1. Preheat the oven to 350 F.
  2. In the bowl of a mixer add the sugar and the lime zest, massage together with your fingers.
  3. Add the flour, powder, soda, and salt to the sugar, mix slowly with the paddle attachment.
  4. Add the butter and beat for several minutes until the mixture becomes nice and crumbly.
  5. While the mixer is mixing, whisk together the yogurt, oil, eggs, and lime juice.  Pour this into the mixer and combine.  Scrape down the bowl as needed.
  6. Slowly add the milk and turn on high for a few seconds.
  7. Use a standard size ice cream scoop to portion the batter into lined cupcake pans.
  8. Bake for 15 minutes until a toothpick in a center cupcake comes out clean.  Cool on cooling rack.

Rum Glaze
Adapted from The Baker Chick

1/2 cup sugar
1/8 cup (2 tablespoons) water
2 tablespoons unsalted butter
1/4 cup white rum
zest of one lime
5 mint leaves finely chopped

  1. In a small saucepan heat the sugar, water, and butter until the mixture is bubbling and the sugar is dissolved.
  2. Turn off heat and stir in the rum, lime zest, and mint leaves.
  3. Let cool slightly for about 5 minutes to give the mixture time to marry.
  4. While the cupcakes are still warm, poke each cupcake with a knife about 4 times.  Dip the top of each cupcake in the rum glaze.
  5. Once you have dipped all the cupcakes, go back through and re-dip each cupcake.  Let the cupcakes with the glaze cool completely before frosting.

Mojito Swiss Meringue Buttercream
Adapted from Brave Tart

3 3/4 ounces egg whites
3 3/4 ounces sugar
pinch of Kosher salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
3 tablespoons lime juice
8 mint leaves, finely chopped
1 lime cut into slices + mint leaves for garnish

  1. Combine the egg whites, sugar, and salt in the bowl of a stand mixer.  Place the mixing bowl in a double boiler.  The pot only needs to have a thin layer of simmering water.
  2. Whisk the egg whites frequently while they heat.  Cook until the mixture is no longer gritty.
  3. Attach the bowl to the mixer and whisk on high speed for 6-10 minutes or until the bowl is cool to the touch.  The egg whites should have whipped into a stiff, shiny, meringue.
  4. With the mixer still going on medium speed, add in the butter 1 tablespoon at a time.  The frosting may get a little loose, but just keep beating, it will all come together and get stiff.
  5. Add the lime juice 1 tablespoon at a time on low speed, it’ll take a minute for the buttercream to absorb the liquid.  Add in the chopped mint leaves for the final mix.
  6. Place the buttercream in a piping bag with a large star tip.  Pipe a small swirl on each cupcake.
  7. Garnish with a lime wedge and a mint leaf.mojito cupcakes // pale yellow

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Mint Brownie Sundaes

How do you take the best you thing you ever made and make it better?

Easy, you add a brownie on the bottom and more fudge sauce on top!

After taking a few bites of the mint-fudge ice cream with brownie pieces, I knew how to make it better.  The ice cream is essentially a brownie sundae already, so why not make it into a full on brownie sundae.  A total sundae in a sundae sort of thing.  Sometimes I have really good ideas!

Making the sundae is easy if you have all of the components on hand.  The fudge sauce was  in the fridge left over from the banana cream pie with chocolate and peanut butter and obviously the ice cream was in the freezer.  I heated the fudge sauce on about an inch of water on a small pan to get it back to liquid consistency.  Once I remade the Baked brownies, it was sundae time.

Recipe (If you can call it that!) – small brownie, 1 scoop ice cream, drizzle with fudge sauce, eat and enjoy!

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Mint-Fudge Ice Cream with Brownie Pieces

The. Best. Thing. I. Have. Ever. Possibly. Made. Period!  That’s all I should write, but I have about 5 more pictures I would like to show you!

After my failed brownies, I was a little upset because I hate waste and throwing away food.  As I cut around the edges trying to salvage some of the brownies, a thought hit me – why don’t I fold the pieces into ice cream!  Awesome idea!!!

Then, as I continued my thinking, I thought about how much better the brownies would be in mint ice cream.  You see, one of my very favorite foods in the entire world is from a little dessert restaurant called The Chocolate Room in Park Slope.  They have a brownie sundae and you choose the flavor of ice cream.  I choose the mint, always.  The mint ice cream is not fake minty, it tastes like mint leaves.  Add this on top of a rich brownie with some decadent fudge sauce and you have yourself a major dose of awesomeness!

Have you ever played the game where you discuss the last food you would eat before you were executed?  You play that game, right?  Anyway, the brownie sundae is always on my list!

So I did it.  I recreated one of my favorite foods at home.  The secret is seeping the mint for a long time.  I started by seeping for about 15 minutes, but then I sort of forgot and let the cream/mint mixture seep for about 30 minutes.  Use a lot of mint, it is strained out at the end, so the more mint, the more seeping, the great intensity of deliciousness.  The mint ice cream stands on its own, but adding the brownie pieces and fudge sauce is a game changer.  It’s an entire dessert in one scoop.  I can’t wait to make this again!

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Mint-Fudge Ice Cream with Brownie Pieces
Yield – 1 1/2 quarts

2 cups (1 pint) heavy whipping cream
1 cup whole milk
1 bunch of mint
6 egg yolks
3/4 cup sugar
1/4 teaspoon salt
2 tablespoons rum
1/2 recipe of Baked brownies, cut into small pieces
Fudge Sauce

  1. Bake the brownies, cut into small pieces and place in the freezer.  Make sure the bowl of your ice maker is in the fridge the night before.
  2. Add the milk and cream to a small sauce pan with the bunch of mint.  Heat on low and let simmer and steep for 30-40 minutes.  You want to impart the flavor here.
  3. Whisk together the yolks, sugar, and salt until pale yellow.
  4. Add the heated cream to the yolk mixture a ladleful at a time while whisking continuously.  Once the eggs are warmed add the mix to the pot and and heat until it thickens.  Stir continuously.
  5. Pour the mixture through a fine sieve, stir in the rum, and cool to room temperature before churning.
  6. Churn the ice cream according to your manufacturer’s directions.
  7. After churning, fold in brownie pieces.
  8. Spread about a third of the ice cream into a container, drizzle with the fudge sauce.  Repeat with the second and final thirds.  Freeze until firm.

Hot Fudge Sauce
Adapted from Annie’s Eats

4 ounces unsweetened chocolate
3 tablespoons butter
2/3 cup water
1/3 cup sugar
6 tablespoons corn syrup
pinch of salt
1 tablespoon vanilla

  1. Make a double boiler with a small bowl over a small saucepan with a thin layer of water.  Add the chocolate and the butter to the bowl and melt slowly.
  2. Remove the bowl from the double boiler remove all the water from the small saucepan.  Add the 2/3 cup of water and bring to a boil.
  3. Add the melted chocolate to the boiling water and stir to combine.  Stir in the sugar, corn syrup, and salt.  Boil the mixture for 9 minutes with continual stirring.  Be careful, this gets hot.
  4. Remove from the heat and stir in the vanilla.
  5. Strain the mixture with a fine sieve and store until ready to use.  Any extra can be stored in the fridge and heated as needed.

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Grasshopper Pie

So far in this blogging world I have always had a couple of posts up my sleeve, scheduled, and ready to post.  Suddenly, after only 3 1/2 months of blogging, I’m out.  I would like to blame this one work, going on vacation, and my class at the AMNH.  It’s time for some hard core baking this weekend.  Maybe I should just give up on my skinny jeans…

Luckily, there are a lot of spring birthdays coming up!  Look out Krystal, Fatema, Ruth, and Jess, desserts are coming for you!  Plus Chelsea is visiting, she’ll get some dessert too!

In a lot of ways this pie was a bit of a baking fail.  I love you Martha, but your recipe was really confusing and I messed up at some critical point.  I don’t know if you can tell from the pictures, but my beautiful light green layer separated into two layers.  The taste was still good, the texture was a little off.  I think one of two, or both errors occurred.  First, I poured the creme de menthe on top of the gelatin instead of sprinkling the gelatin on top of the liquid.  Maybe my gelatin didn’t bloom properly.  Second, I didn’t let the cooked, pudding mixture cool and thicken enough before whisking in the whipped cream.  I sort of had to whisk in all the whipped cream.

Despite the separation that occurred, the flavor profile was fantastic!  If you’ve ever been to the Chocolate Room here in Brooklyn and tasted their mint ice cream, I now know how it is done!  The Brownie Sunday with the mint ice cream is one of my favorite meals in the world, like I’m-on-death-row-the-last-thing-I’ll-ever-eat favorite!  Steeping the milk with the mint leaves creates the beautifully intense, yet tasteful floral & minty flavor and aroma.  It’s truly outstanding!  The creme de menthe rounds out the minty flavor.  I used the clear creme de menthe because the green really grosses me out – if you want a greener pie, do what you must.  The only thing I didn’t like about this pie was the texture.  I think the filling was was weird because of the separation – one layer was very Jello-like and the other was more of like a whipped mouse.  I also did not like the coconut in the crust.  Maybe if I pulverized the coconut with the chocolate wafers, it would be a better texture.

After typing out the recipe, I realized my mistakes and look forward to trouble shooting this recipe.  Even though this was a slight baking fail, I’ve had too many in the past month and I needed something to post regardless.  Oh, and those chocolate wafers are expensive, like $5 for little box!  There isn’t even filling :-(

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Grasshopper Pie
Adapted from Martha Stewart’s Pies & Tarts page 250
Yield – 1 9” pie, 8-10 servings

Crust
6 tablespoons unsalted butter, melted
3/4 cup sweetened, shredded coconut
1 1/2 cups chocolate wafer cookies crumbs (about 32 cookies)
1/4 cup sugar

  1. Preheat the oven to 350 F and grease the inside of the pie pan.
  2. Melt the butter in the microwave.
  3. Use a food processor to grind the chocolate cookies and THEN measure.
  4. Whisk together the sugar, cookie crumbs, and sugar.  Mix in the melted butter.
  5. Press the mixture firmly into the pie pan and up the sides.
  6. Bake for 10-12 minutes or until firm, cool completely

Filling
1 1/2 cups milk, I used skim
1 cup loosely packed fresh mint leaves
1 cup cold heavy cream
3 tablespoons creme de menthe, I used the clear kind
1 envelope (2 1/4 teaspoons) unflavored powdered gelatin
5 egg yolks
1/2 cup sugar

  1. Bring the milk to a boil with the mint leaves.  Once it starts boiling, turn off the heat and let the mixture steep for 15 minutes.  Strain through with a mesh strainer and throw away the mint leaves.  The mixture should be pale green.
  2. Place the metal bowl and wire whisk for the stand mixer in the freezer for a few minutes and then beat the heavy cream until stiff peaks form. Put in the fridge until you are ready to use.
  3. Pour the creme de menthe in a small bowl and sprinkle the gelatin over the top.  Let the gelatin bloom for five minutes.
  4. Meanwhile, in another bowl, yes your fourth bowl, beat together the egg yolks and sugar.
  5. Add your mint-infused milk to the gelatin bowl and whisk to combine.  Place this bowl on a double boiler and whisk until the gelatin has dissolved, about a minute.
  6. Slowly pour the hot milk into the yolk mixture while constantly whisking.  Then, pour the egg/milk/gelatin mixture BACK into the bowl milk bowl that was on the double boiler and cook for about 10 minutes or until it reaches 150 F.
  7. While whisking and watching, prepare a water bath by placing a bunch of ice in water in a big bowl.
  8. Once the mixture is cooked, place bowl in the ice bath and let cool and thicken.
  9. Whisk in 1/3 of the whipped cream mixture until well combined.  Gently fold in the rest of the whipped cream with a rubber spatula.
  10. Pour the mixture into the pie shell, cover, and refrigerate at least 6 hours or overnight.

Assembly
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 oz dark chocolate
Small sprigs of mint

  1. Whip the heavy cream with the powdered sugar until it reaches stiff peaks.  Place in a pastry bag with a large star tip.
  2. Use a vegetable peeler to make small strips of chocolate.
  3. Cover the top of the pie with stars and then sprinkle the chocolate shavings around the edge.
  4. Carefully place the sprigs of mint.

 

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