Posts Tagged 'oreos'

Pipe Dream #74: To Never Use A Box Mix Again – Minted Cocoa Brownies

There is something significant about a brownie that is one part brownie to two parts frosting. Perhaps it is a dire significance. It seems incredible looking at this picture that I and a few other people actually ingested these when our eyes could clearly see what was in front of us. The sheer audacity of 3/4 of an inch of frosting is absurd on paper. But in person…it was irresistible.

The brownies in this recipe are divine. They are dense and fudgy and rich and wonderful. Even without the frosting, they would be wonderful. I will never use box mix brownies again! Well, maybe in a pinch, but now I really have no excuse.

This is a picture of the batter from a previous making. I’ve had these brownies a few times before, you see. I just added it in because it is pretty. I hope you don’t mind.

Here was the batter from this time.

Ok, you got me, I put in two batter pictures to try and tempt you. Just make these! They are awesome!

I was so glad I could find peppermint extract. The lady who wrote the recipe assured me that if I used mint extract instead of peppermint, my frosting would taste like toothpaste. She was adamant. It would have been un-stomachable.

A finishing touch? Oreos. As if these weren’t already perfectly awful.

Have fun! Go running!

With your best interests at heart,


Minted Fudge Brownies

Adapted from Tasty Kitchen

2 cups sugar
1 cup butter
⅓ cups cocoa
4 whole eggs
1-½ cup flour
½ teaspoons salt

¾ cups butter
1 pound (4 cups) powdered sugar
3 teaspoons milk
1 teaspoon peppermint extract
3 drops green food coloring (if desired)

For the brownies, melt sugar, butter, and cocoa together in the microwave (or in a janky double boiler like I did) until fairly hot. Stir to combine and then cool slightly. It’ll look a bit gritty until you add the eggs. Add eggs, beating well after each egg, then add flour and salt and stir to combine. Bake in a 9×13″ pan in a 350ºF oven for 25 minutes. Cool completely before frosting.

For the frosting, mix ingredients together with a hand mixer until smooth and creamy. Frost cool brownies. If you want, you can sprinkle the top with crushed Oreo pieces like I did, or you could drizzle it with chocolate.

Pipe Dream #24: To Be Convincing – Grasshopper Pie

This pie looks winter-y. It is minty green in color. It is sitting on a red snowflake plate.

And I make no excuses, because I made this during the winter. So.

However, I recommend this recipe to you for a number of reasons.

1) It has an Oreo crust.

2) Mint never goes out of style.

3) It is a PW recipe.

4) Soon, it will be scorching hot. It’s only May, so the humidity is just getting started, but trust me, by the time mid-July comes along and summer has gotten old, weeding the garden has become a back-breaking chore, and mosquito bites festoon your legs in a distinguishable paisley pattern–you will want a slice o’ this pie.

I could list more, but I think that last should convince you. I just convinced myself. And now I find myself wondering if I will be able to make mosquito bite art on my legs this summer. That would be so art major of me.

Going to sit by a lowland swamp now,


Grasshopper Pie

Adapted from Pioneer Woman

16 whole chocolate sandwich cookies
2 tablespoons butter, melted
24 whole large marshmallows (or container of marshmallow fluff)
⅔ cups half-and-half
2 tablespoons creme de menthe liqueur
2 tablespoons creme de cacao liqueur (I skipped this and added more creme de menthe instead)
drop or two of green food coloring
1 cup heavy cream
extra cookie crumbs or chocolate shavings for garnish

Throw the cookies and melted butter into a food processor and pulverize (or you can crush them in a large Ziploc bag.) Pour into a pie pan and press into the bottom and up the sides of the pan. Set aside.

Heat marshmallows and half-and-half in a saucepan over low heat, stirring constantly. As soon as it’s all melted and combined, place saucepan in a bowl of ice to cool down quickly. (Stirring occasionally will hasten this process.) Once cool, add creme de menthe and creme de cacao. Taste and add more creme de menthe if needed. Add one to two drops green food coloring if you want.

In a mixing bowl, beat whipping cream until stiff. Pour cold marshmallow mixture into the whipped cream and fold together gently.

Pour filling into chocolate crust. Sprinkle extra chocolate crumbs or shave some chocolate over the top. Place pie in the freezer and freeze until very firm, at least two hours. Remove from freezer ten minutes or so before you want to slice and serve.

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