Grasshopper Pie

Due to the overwhelming amount of winter weather we've seen here recently, I decided to fill you guys in on one of my FAVORITE frozen desserts...besides Coldstone's birthday cake remix...but that's beside the point. I'm talking about Grasshopper Pie. MMMMMM! I am in LOVE with anything mint/chocolate and this has the best of both worlds. And obviously, it doesn't hurt that it is so easy to make!

Ingredients
-1 Oreo pie shell
-1/2 gallon mint chocolate chip ice cream (softened)
-crushed oreos (the mint kind is good)
-1 (8 oz) tub whipped cream
-Magic Shell chocolate sauce

Directions
1) Once the ice cream has softened, spoon it into the 9 in Oreo Pie shell and spread flat
2) Top with whipped cream and drizzle with magic shell
3) Put pie in the freezer until the ice cream hardens...usually about 30-45 minutes
4) Garnish with crushed oreos

Hidden Mint Cookies

This is a recipe my mom found for me. I loved how easy they were to make and they made great little presents :) This probably goes without saying but...yes, another Paula recipe :) These are great because they look like regular old sugar cookies but when you bite into them...



magic! pure...thin minty...girl scout-ey...cookie magic!

Ingredients
-1 (18 oz) roll refrigerated sugar cookie dough, sliced 1/4-inch thin
-1 (14 oz) package chocolate mint wafers
-1 egg (beaten)
-1 tablespoon coarsely chopped walnuts or pecans, or enough to cover top of cookies

Directions
1) Preheat oven to 375 degrees F.
2) Slightly grease a cookie sheet.
3) Place slices of sugar cookies on sheet, about 2 to 3 inches apart.
4) Top each with a chocolate wafer.
5) Cover wafer with another slice of cookie dough.
6) Brush dough with a beaten egg.
7) Press nuts into top of dough.
8) Bake for about 10 minutes.

Mint Chocolate Layer Cake

^ This is what it's "supposed" to look like ^
This is something I tried because I was bored. I have never really been a layered cake maker (I just didn't think I could pull it off). But since I was home alone one day, I decided that it wouldn't hurt to try it. I thought the cake was super good! I am always a sucker for anything mint chocolate...really....anything. It wasn't the prettiest frosting job because I tried to frost it when it was still warm---btw, don't do that. But it's still a great cake.

Ingredients
-1/2 cup butter, softened
-1 and 3/4 cups sugar
-3 eggs
-4 ounces unsweetened chocolate, melted and cooled
-1 teaspoon vanilla extract
-3/4 cup milk
-1/2 cup water
-1 and 3/4 cups all-purpose flour
-3/4 teaspoon baking soda
-1/2 teaspoon salt

FILLING:
-1 cup heavy whipping cream
-3 tablespoons confectioners' sugar
-1/8 teaspoon peppermint extract
-3 to 4 drops green food coloring, optional

ICING:
-1 cup (6 ounces) semisweet chocolate chips
-1/4 cup butter
-1/3 cup evaporated milk
-1 teaspoon vanilla extract
-1 and 1/2 cups confectioners' sugar

Directions
1) Line two greased 9-in. round baking pans with waxed paper. Grease and flour the paper; set aside.
2) In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
3) Beat in chocolate and vanilla.
4) Combine milk and water.
5) Combine the flour, baking soda and salt; add to creamed mixture alternately with milk mixture.
6) Pour into prepared pans.
7) Bake at 350° for 24-28 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
8) For filling, in a small bowl, beat the cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. Beat in food coloring if desired.
9) Place one cake layer on a serving plate; spread with filling. top with second cake.
10) For icing, in a microwave-safe bowl, melt chips and butter; stir until smooth. Cool slightly.
11) Beat in evaporated milk and vanilla.
12) Gradually beat in confectioners' sugar.
13) Frost and decorate cake. Chill 2 hours before slicing.