Grasshopper Pie

For my birthday I really really wanted a grasshopper pie. This because the Robber bought Thin Mints and I started thinking about them in pie form and hence the craving for grasshopper pie was born. I emailed my Mom for a recipe and she sent me this, which she says is of her own design.

1 baked 9 inch graham cracker crust

Ingredients:

I put a few things together from different recipes, but for my crust I used approximately:

1/3 cup crushed chocolate cookie crumbs
1 2/3 cup crushed graham cracker crumbs
1/4 cup sugar
1 oz. bittersweet chocolate, chopped into fine crumbs
7 Tbsp. melted butter

Directions:

1. Mix the crumbs, sugar, and chocolate together. Melt the butter and pour the hot butter into the crumb mixture. The hot butter will melt the chocolate. Combine and press into a 9 inch pie plate. Bake at 350F for 10 minutes.

Note: You may have some extra crumbs. I just put these on the top of the pie, in between the top chocolate layer and the whipped cream.

Filling

Ingredients:

Green filling Chocolate filling
4 oz. cream cheese 4 oz. cream cheese
1/3 c. sugar 1/3 c. sugar
1/2 c. sour cream 1/2 c. sour cream
1/2 c. whipping cream, whipped 1/2 c. whipping cream, whipped
1 t. mint flavoring 1 t. vanilla flavoring
green food coloring 2 1/2 oz. sweet chocolate, melted

Directions:

1. Mix the ingredients as above. You can mix the cream cheese, sugar, sour cream, and whipping cream for both flavors together and then divide into half and then add the remainder of the ingredients to the two halves separately. Or mix them separately to being with. Whatever is your fancy. Make sure your cream cheese is at room temperature or it will not blend well.

2. Layer the fillings in the crust in three layers--chocolate, green, chocolate.

3. Top and decorate with whipped cream and chocolate shavings.

4. Store in the refrigerator.

Molten Chocolate Cake with Mint Fudge Sauce

The Robber made these for me for Valentine's day along with the Fettucine Alfredo and some awesome vegetables. He came up with the concept himself and then executed the whole thing along with the sauce. Well done Robber! Unfortunately, we only had a muffin tin so we divided the batter into nine muffin cups and baked them for the same amount of time. In retrospect, we should have shortened the baking time because the cakes were mostly done all the way through and not very molten-y. But delicious all the same. The sauce, when refrigerated, turns into a nice fudge that you can eat as fudge or warm up again for sauce with the leftovers or with another dessert. Originally from Bon Appetit, you can find the recipe on the Epicurious link below.

Ingredients:

Sauce

4 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/3 cup hot water
1/4 cup light corn syrup
3/4 teaspoon peppermint extract

Cakes

5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
10 tablespoons unsalted butter
3 large eggs
3 large egg yolks
1 1/2 cups powdered sugar
1/2 cup all purpose flour

Vanilla ice cream

Directions:

For sauce:

1. Stir both chocolates in top of double boiler over barely simmering water until melted. Add 1/3 cup hot water, corn syrup and extract; whisk until smooth. Remove from over water. Cool slightly. (Can be made 2 days ahead. Cover; chill. Before serving, rewarm in saucepan over low heat, stirring constantly.)

For cakes:

1. Preheat oven to 450°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing equally. (Can be made 1 day ahead. Cover; chill.)

2. Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated. Run small knife around cakes to loosen. Immediately turn cakes out onto plates. Spoon sauce around cakes. Serve with ice cream.

http://www.epicurious.com/recipes/food/views/Molten-Chocolate-Cakes-with-Mint-Fudge-Sauce-104604#ixzz1EYPzfVh1