Laurie's Kitchen

A cooking blog of some of my favorites

Chocolate Andes Mint Pie February 14, 2011

Filed under: Chocolate,Dessert,Mint,Summer — laurms15 @ 12:46 pm

Chocolate Andes Mint Pie

26 plain chocolate cookies, crushed
1/3 c. melted butter
2 c. whipping cream, divided
10 oz. Andes chocolate mints, divided
1/2 c. milk
3 1/2 c. miniature marshmallows
1 tbsp. sugar

1. Combine crushed cookies and butter
2. Press firmly on bottom and up sides of 9″ pie plate.
3. Over low heat, bring 1/4 cup cream just to a simmer. Turn off heat.
(I really prefer to use a double boiler its MUCH easier to control the heat and less likely to burn)
4. Add 28 Andes mints and stir until melted and smooth
5. Reserve 2-3 tablespoons for garnish in a dish off to the side.
6. Spread remaining sauce on bottom of pie crust.
7. Place in freezer.
8. (In the same pot as before again I prefer double boiler) Over low heat, melt marshmallows in milk, stirring constantly.
9. Add 28 Andes Candies; stir until melted and smooth.
10. Refrigerate until cool. (this could take a while)
11. Beat 1 1/4 cups whipping cream until stiff.
12. stir/fold into COLD marshmallow mixture.
13. Spoon into pie crust.
14. Drizzle with reserved chocolate sauce. (you may have to re-heat it in the microwave to soften)
15. Refrigerate until chilled.
16. Before serving, whip remaining 1/2 cup cream and sugar; pipe or spoon over filling.
17. Chop remaining 4 Andes mints; sprinkle over pie.

This is always a crowd pleaser. It’s great in the summer since its cool and doesn’t require an oven but also great in the winter when chocolate and mint is a great treat.

Advertisements
 

Oreo Ice Cream Cake

Filed under: Chocolate,Dessert,Ice Cream,Summer — laurms15 @ 12:45 pm

Oreo Ice Cream Cake

24 Oreo cookies
1/4 c. melted butter
1/2 gallon vanilla ice cream
1 (16 oz) can Hersey’s syrup
1 (15 oz) can sweetened condensed milk
1/2 c butter
Whip cream or Cool Whip
1 tsp vanilla

1. Crush cookies and add melted butter.
2. Pat into 9×13 pan.
3. Freeze 30 minutes.
4. Soften ice cream and spread over crumbs.
5. Freeze 30 minutes.
6. Make sauce with syrup, milk and butter. Bring to boil. (Be careful, mixture stick to pan so I prefer to use a double boiler) Stir frequently.
7. Simmer 5 mins.
8. Cool. Add 1 tsp vanilla.
9. Pour sauce over ice cream layer.
10. Freeze 30 min.
11. Spread top with whipped cream.
12. Freeze or serve immediately if ice cream is hardened.

GREAT for summer and BBQ’s (I know wrong season) but still SO tasty!

 

New Cooking Blog

Filed under: Uncategorized — laurms15 @ 12:15 pm

I’ve decided to start a cooking blog. If for no other reason then to keep track of all the things I like to cook in once place so that when I need to refer to them I can find them easily.

Enjoy!