Frozen Mint Pie

Frozen Mint Pie

Step 1: Chocolate Pie Crust

In a medium mixing bowl, sift together:

1 cup flour

2 tsp cocoa 

2 Tbsp powdered sugar

1/4 tsp salt

Cut in each individually:

1/4 cup oil

2 Tbsp cold butter, sliced thin

Make a well, add:

1 tsp increments cold water, up to 3 tsp

Fold the water in, mixing as little as possible, until a shaggy dough forms.

Lightly press into a ball.

Place between two sheets of plastic wrap and roll into a circle to fit a 9" pie plate.

Bake at 350F for 10 minutes.

Set aside to cool.

Step 2: Whipped Cream

In a medium mixing bowl, combine:

1 cup heavy cream

1 Tbsp sugar

Whip until stiff, set aside.

Step 3: Mint Filling

To the bowl of a stand mixer add:

4 oz cream cheese

Set speed to 3, mixing until smooth and creamy, ~1 minute. Then add:

3.5 oz marshmallow cream

1/4 tsp peppermint extract

1/8 tsp green food color

Mix on low speed until combined. Scrape down sides and mix 10 seconds longer.

Fold in:

Whipped cream (Step 2)

Set aside.

Step 4: Assemble Pie

Spoon Mint Filling into prepared Chocolate Pie Crust. Sprinkle with:

~1 Tbsp Chocolate shavings

Transfer filled pie plate to freezer and freeze until firm, ~2 hours.

Serve frozen.

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Brenda’s tips:

• Serving size: one 9” pie

• Substitute a graham cracker crust for the chocolate pie crust if desired

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Window to B’s kitchen . . .

Brownies Swirled with Goodness (aka Cream Cheese Brownies)

Brownies Swirled with Goodness

(aka Cream Cheese Brownies)

Spray a 13"x9" baking dish with non-stick baking spray. Optional: line with parchment paper. Set aside.

1. Make brownie batter

Make one batch of the batter used in Brenda Brownies

Set aside.

2. Make cream cheese swirl filling

In a small mixing bowl, combine:

8 oz cream cheese, softened (microwave if needed)

3/4 cup sour cream

1/4 cup sugar

2 Tbsp flour

Stir together until smooth. Recommended: use a hand mixer if available.

Set aside.

3. Swirl

• Layer 1: Spread 2/3 of the brownie batter in prepared 13"x9" pan

• Layer 2: Spoon cream cheese mixture onto brownie layer, spreading evenly over brownie batter using an offset spatula.

• Layer 3: Transfer remaining batter to a microwave-safe bowl. Microwave 10-20 seconds to slightly warm (DO NOT cook). Dollop spoonfuls of warmed brownie batter over cream cheese layer, approximately 12 evenly-spaced dots.

• Using a butter knife, swirl the brownie dots by drawing the knife through from dot 1-2, 2-3, 3-4, etc., creating a marble design. Don't overdo the swirling or the cream cheese will mix in too much.

Bake at 350F for 40-50 minutes, or until a toothpick comes out clean.

Let cool ~60 minutes to allow the cream cheese to set up.

Best served cooled.

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Brenda’s tips:

• Serving size: 24

• Brenda learned the tip to layer the cream cheese from America's Test Kitchen, this method results in an even distribution of cream cheese in every brownie

• Timesaver Tip: If you don’t own an offset spatula, it would be a great item to add to your Christmas list, twice. Every kitchen should have 2 (or 5).

• Brenda lines the baking pan with parchment for two reasons:

  • Parchment allows the whole brownie dessert to be lifted out, placed on a cutting board and cut into perfectly portioned squares

  • Brenda’s favorite pan for brownies is old & tired, so the parchment barrier allows the brownies to exit the pan without leaving the crust behind

• Love chocolate? Add a generous sprinkling of chocolate chips between layer 1 & 2

• These brownies are truly best eaten fully cooled

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Window to B’s kitchen…

Layer 1

Layer 2

Layer 3

Swirl

*Brenda’s helpers distracted her and she dolloped without softening the batter . . . notice the struggle to swirl. Don’t worry, still delicious!

Swirl snapshot recap . . .

Cream Cheese Frosting

BOOKMARK THIS. You’ll thank me later. This fluffy, creamy goodness is what Brenda uses on a few of her Fan Favorite recipes:

• Pumpkin Brownies

• Cinnamon Rolls

• Carrot Cake

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Cream Cheese Frosting

Add to bowl or stand mixer:

1 pkg (8 oz) cream cheese, softened 

1 cube (4 oz) butter, softened 

Mix until combined, then add:

1 tsp vanilla 

1 lb powdered sugar

Stir until fully incorporated. Scrape bowl sides. Whip until fluffy, 3-4 minutes. Use immediately.

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Brenda’s Tips:

Serving Size: one batch will frost: 

• one 3 tier cake 

• 24-36 cupcakes

• 12-24 cinnamon rolls 

• 3-4 dozen cookies

If possible, Brenda allows cream cheese and butter to naturally reach room temperature for the very smoothest, fluffiest frosting.