Grasshopper Pie | How to be Awesome on $20 a Day

Grasshopper Pie

Grasshopper Pie | How to be Awesome on $20 a Day

Hey, kids! Let’s step off the emotional roller coaster for a hot minute and get ourselves a drink and some pie or some pie that’s a drink. 

It’s been so amazing having this grasshopper pie in my fridge this week. Having that deliciousness to look forward to at the end of a stressful day has made everything better. This is exactly while I’ll never ever have a dancer body again. Pretty sure I don’t care.

It was also totally worth it wandering all over downtown Glasgow trying to find creme de menthe and creme de cacao. These pretty little bottles may have a bit of an investment, but I’m already looking forward to all the possibilities.

Grasshopper Pie | How to be Awesome on $20 a Day

A Grasshopper Pie is smooth, light, sweet, and just the right amount of minty to make it fresh. A grasshopper cocktail can get a bit toothpastey, but this pie is nothing like that. The lightness of the whipped cream and the sweetness of the marshmallow fluff balance with the creme de menthe to make it all so perfect.

And the chocolate cookie crust is the perfect contrast. Fluffy plus crunchy equals everything. I could maybe eat this every day forever.

Grasshopper Pie | How to be Awesome on $20 a Day

Every little thing is gonna be totally awesome. Keep smiling and have some dang pie.

Grasshopper Pie
Serves 10
Grasshopper Pie is light, fluffy, minty, and perfect at the end of a stressful day.
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Prep Time
15 min
Cook Time
10 min
Prep Time
15 min
Cook Time
10 min
For the crust
  1. 28 chocolate sandwich cookies such as Oreos or bourbon biscuits
  2. 4 tablespoons (2 ounces) butter, melted
For the filling
  1. 3 cups mini-marshmallows
  2. 1/2 cup whole milk
  3. 1/4 cup creme de menthe
  4. 1/4 cup creme de cacao blanc
  5. 1-1/2 cups heavy cream or double cream
  6. Green food coloring, optional
For the crust
  1. Smash up your cookies into crumbs in a food processor or in a bag with a rolling pin. Mix crumbs with melted butter. Press your crumb mixer into the bottom and up the sides of a 10-inch tart pan. Put your crust in the fridge while you get on with your filling.
For the filling
  1. In a small sauce pan over low heat, stir together marshmallows and whole milk until the marshmallows are melted and the mixture starts to foam. Remove the pan from the heat.
  2. Whisk in creme de menthe and creme de cacao blanc. If you want to add food coloring, add it to your marshmallow mixture now so you don't overmix your cream later and risk it curdling. Set aside to cool slightly.
  3. In a large bowl, use an electric mixer to beat your cream until it just barely starts to hold a peak. If you overbeat it, it will be tricky to mix later.
  4. Add your marshmallow mixture to your cream and fold and gently stir the two together until smooth. This should be a light fluffy, wet mixture. You'll worry that it won't set, but it will.
  5. Fetch your crust from the fridge. You might want to place it on a plate in case any of your filling leaks out. Pour the filling into the crust. If you have an extra cookie lying around, you can crush it on top for garnish.
  6. Put your pie in the fridge and wait (NOOOOOOOO!!!!!) a day. I really recommend letting this one set overnight as it's quite a light mixture and you'll risk your pie oozing everywhere if you try to serve it too soon.
Adapted from Nigella Lawson
Adapted from Nigella Lawson
How to be Awesome on $20 a day http://awesomeon20.com/
Cucumber Lemon Infused Water | How to be Awesome on $20 a Day

Cucumber Lemon Infused Water

Cucumber Lemon Infused Water | How to be Awesome on $20 a Day

Mondays are for resetting your life. For making ambitious, lofty goals, and putting anything you may have regretted during the weekend well behind you. I’m definitely ready for a hard reset this Monday. I’m ready to walk away from stress, get my personal life back in order, get my work to do list under control, and dig up my long lost motivation. Life goes fast, and I intend to live it. Monday is the perfect day to wake up and start again.

Mondays are also fast days for us, so we’re resetting our bodies as well as our minds. But I fail to see why austerity should be boring. I’m trying to make a point of staying well hydrated on fast days, so infused waters are the way to go. It’s water, but awesomer. And you can change up the flavor every week. A monkey could do this. Chuck some flavorful ingredients in a pitcher, cover it with water, let it sit overnight, then drink it all in one day. Done

Cucumber Lemon Infused Water2

This Cucumber Lemon Infused Water also has a bit of ginger and a fat bunch of mint. It’s super refreshing. The site that gave me the idea for this combo claims it’s supposed to flush out fat, but I have a feeling the actual evidence for this is flimsy at best. The way I see it, anything that gets me to drink more water is probably good for me, since it takes me all day to get through a bottle. Flavor always helps.

It might seem silly to share a “recipe” for water, but this is the only thing I’ve found that helps me actually want to drink water, and that can’t possibly be a bad thing.

Cucumber Lemon Infused Water3

Life is hard sometimes. The great thing is, there’s always tomorrow, and you can just try again and do better. Drink lots of Cucumber Lemon Infused Water. Be awesome!

Cucumber Lemon Infused Water
Serves 8
A flavorful water infused with cucumber, lemon, ginger, and mint to help you kick start your life and get back on track.
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 1 small cucumber
  2. 1 lemon
  3. 1 inch ginger, peeled
  4. 1 bunch mint
  5. 8 cups water
  6. Ice, optional
Instructions
  1. Thinly slice your cucumber, lemon, and ginger and add them to a large pitcher or other container. Toss in the mint. Add the water and ice, then put the whole thing in the fridge for several hours or overnight.
  2. The longer you infuse the water, the more flavorful it will be, but if you let it go too long, it can become bitter. I strain mine into jars the next morning so I can take a couple to work with me, and then finish the rest off when I get home. That way, the last cup doesn't taste too strong.
How to be Awesome on $20 a day http://awesomeon20.com/
Mint Chocolate Chip Cookies from Awesome on 20

Mint Chocolate Chip Cookies

Mint Chocolate Chip Cookies from Awesome on 20

When I was a kid, I absolutely loved Andes mints. I would break them in half in my mouth, and just let them melt. During a stay in the hospital when I was in high school, my great grandmother brought me a whole box of Andes mints that I could have all to myself, and that was sort of the best thing ever.

Mint Chocolate Chip Cookies from Awesome on 20

Before my fridge died, I managed to make a batch of chocolate chip cookies with chopped up Andes mints added in. They were buttery, chewy, and minty. The mint flavor is definitely present, but not overpowering, and the chocolate melts in your mouth, just the way I like it.

I took this batch of cookies to a friend’s bbq, and they were the only homemade thing on a table full of beautiful store bought cakes and cupcakes loaded with frosting and perfectly round chocolate chip cookies. I made about 50 cookies and came home with 10. Given their humble appearance, I’d say they were pretty popular.

Mint Chocolate Chip Cookies from Awesome on 20

If you love Andes mints, you must make these cookies. I’m sorry, but you really don’t have a choice. Buy yourself a box, eat half, and chop up the other half and throw them in your cookie dough. You’re welcome.

Mint Chocolate Chip Cookies
Yields 50
Classic chocolate chip cookies get a hit of mint with chopped up Andes mint candies
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Prep Time
15 min
Cook Time
10 min
Prep Time
15 min
Cook Time
10 min
Ingredients
  1. 1 cup (2 sticks) unsalted butter, softened
  2. 3/4 cup sugar
  3. 3/4 cup brown sugar
  4. 2 eggs
  5. 2 teaspoons vanilla extract
  6. 2-1/4 cups all purpose flour
  7. 1 teaspoon baking soda
  8. 1/2 teaspoon salt
  9. 3 cups chocolate chips
  10. 14 Andes mints (half a box), chopped
Instructions
  1. Preheat oven to 375 and line a cookie sheet with parchment paper.
  2. In a large bowl, beat butter, sugar, and brown sugar together with an electric mixer for about three minutes. It should be light and fluffy.
  3. Continue mixing and add the eggs one at a time, followed by the vanilla until everything is completely blended.
  4. In a small mixing bowl, combine flour, baking soda and salt. Put your mixer on low, and slowly add in the dry ingredients. Mix until just combined.
  5. Add the chocolate chips and Andes mints, and mix on low for a few seconds until incorporated.
  6. Scoop your cookies onto your waiting cookie sheet, about two inches apart. Baking for about ten minutes or until just lightly brown on the edges. Allow cookies to cool on the baking sheet for three minutes before transferring to a wire rack to cool.
  7. Pack them up and share them with friends. Make everyone happy.
Adapted from Circle of Friends Cookbook: 25 Chocolate Chip Cookie Recipes
How to be Awesome on $20 a day http://awesomeon20.com/
Mint Brownies from Awesome on 20

Mint Brownies

Mint Brownies from Awesome on 20

By the time you read this, it will be St. Patrick’s Day. I’m looking in my closet and noticing a shocking lack of green. If I hadn’t just spent a bunch of money redecorating my house, I’d say it’s time for a shopping trip. If anybody tries to pinch me, I will kick them in the face. I didn’t get that red belt in Tae Kwon Do for nothing.

These brownies have a hint of green, so I think they’re safe. They’re also bursting with minty goodness courtesy of a peppermint ganache layer that’s tucked sweetly between dark chocolate brownies and a thick chocolate icing. This whole situation is pretty dreamy. Like give me that pan and shut up and don’t you dare try to wake me up from this sugary minty dream type of situation.

mint brownies2

You can make these for St. Patrick’s Day, but if you save these for only one day a year, you’re making a huge mistake. If you love chocolate and mint, you need to be making these always. They’re simple to make and don’t require a mixer or any strange ingredients other than peppermint extract. They don’t take that much effort, but they do take some time for all of the layers to cool and set properly. I was impatient, and that’s why my mint layer is a bit drippy. Can’t lose the light, ya know? 

Show up to a gathering with mint brownies and everybody will want to be your best friend. These would probably be pretty tasty with a glass of Bailey’s on the rocks. That’s a thing, right? It should be a thing.

Mint Brownies from Awesome on 20

Mint brownies are a thing. An awesome thing. A million times better than store bought, and infinitely more delicious. Go. Make. Eat. Smile.

Mint Brownies
Serves 12
Brownies topped with a peppermint ganache and a smooth chocolate layer that are perfect for St. Patrick's Day. Also, all the days.
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Prep Time
30 min
Cook Time
15 min
Prep Time
30 min
Cook Time
15 min
For the brownies
  1. 50 grams (4 tablespoons) butter
  2. 100 grams (3.5 ounces) dark chocolate chips
  3. 2 eggs
  4. 125 grams (1/2 cup) granulated sugar
  5. 50 grams (1/2 cup) all-purpose flour
  6. 1/2 teaspoon baking powder
  7. 15 grams (1/8 cup) cocoa powder
For the peppermint ganache
  1. 200 grams (7 ounces) white chocolate chips
  2. 100 ml (1/2 cup) heavy cream
  3. 2 teaspoons peppermint extract
  4. 1 to 2 drops green food coloring
For the chocolate icing
  1. 150 grams (5 ounces) dark chocolate chips
  2. 1 tablespoon corn syrup
  3. 50 grams (4 tablespoons) butter
For the brownies
  1. Preheat your oven to 350 degrees and spray a 8x8 inch pan with non-stick spray.
  2. Put butter and dark chocolate in a microwave safe bowl and microwave 30 seconds at a time, stirring after each interval, until melted. It took me about a minute. Stir until smooth and allow it to cool for about five minutes.
  3. In a medium mixing bowl, whisk together eggs and sugar until it becomes pale yellow. Fold the chocolate mixture into the egg mixture with a rubber spatula until combined.
  4. Sift the flour, baking powder, and cocoa powder into the wet ingredients and fold everything together to form a thick batter.
  5. Pour the batter into your baking pan and bake for about 15 minutes or until just set in the middle.
  6. Allow to cool completely in the pan. I put mine in the fridge to speed this along.
For the peppermint ganache
  1. Put the white chocolate in a small bowl. Heat the cream over medium heat until it just barely starts to bubble. Pour the cream over the white chocolate and stir slowly until the chocolate is melted. You can pop it in the microwave for 30 seconds if you need additional heat. Keep stirring until everything is relatively smooth.
  2. Stir in the peppermint extract and green food coloring.
  3. Put this in the fridge for about 15 minutes to cool it down, then spread it over your cooled brownies. Put it all in the fridge for at least 45 minutes to until the green layer is set.
For the chocolate icing
  1. Put the chocolate, corn syrup, and butter in a microwave safe bowl and microwave 30 seconds at a time, stirring after each interval, until everything is melted. Mine took 1 minute. Stir until smooth.
  2. Allow the mixture to cool enough so that it's still pourable but not hot. You don't want to melt your peppermint layer. Pour it over the top of your brownies and gently spread it to the edges. Be careful not to go through to the green stuff.
  3. Put it all back in the fridge until the top layer is solid.
  4. Slice, serve, and do try to share. It's only polite.
Notes
  1. There's a lot of waiting between steps. Your patience will be rewarded.
Adapted from Olive Magazine
Adapted from Olive Magazine
How to be Awesome on $20 a day http://awesomeon20.com/
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