Thin Mint Chocolate Mousse Pie

I made this last night, after I found a recipe online using Jello pudding but switched it up with the Chocolate Mousse and adding Mint Extract for extra mintyness!

Ingredients
2 boxes Dr. Oetker Dark Chocolate Truffle Mousse
2 c. cold milk (per Dr. Oetker's instructions)
1/4-1/2 tsp. Mint extract, depending on how minty you want it
approx. 20 Girl Scouts Thin Mint Cookies, or enough to border your pie rim, plus 4 for crushing to sprinkle on top
1 pie crust, baked off and cooled (I used an 8" pie plate)

Follow Dr. Oetker's instructions on the box, mixing the 2 c. cold milk, packaged mousse mix, and the mint extract.

**You may have extra mousse that won't fit in your pie shell so if you want pure chocolate set at least 1 cup aside, then add the mint extract to the rest of the mousse. I had 2 cups of extra mousse since my pie plate was smaller.

Pour mint chocolate mousse into the baked pie shell, place the whole Thin Mint cookies around the border of the pie to create a crown look. Put 4 Thin Mints in a sandwich ziplock bag and crush with a rolling pin. Sprinkle crumbs over top and chill in the fridge according to Dr. Oetker's directions.

Ultimate Turtle Brownies

Ultimate Turtle Brownies

1

box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix

Water, vegetable oil and eggs called for on brownie mix box

36

caramels, unwrapped (from 14 oz bag)

3

tablespoons whipping cream

1 1/3

cups semisweet chocolate chunks (from 11.5 oz bag)

2/3

cup coarsely chopped pecans

1. Heat oven to 350°F (325°F for dark or nonstick pan). LINE PAN WITH FOIL AND SPRAY WITH COOKING SPRAY - IT IS SO MUCH EASIER TO GET THEM OUT OF THE PAN THAT WAY!! Make brownie batter as directed on box. Spread 1/2 of batter in pan. Bake 18 minutes.
2. Meanwhile, in large microwavable bowl, microwave caramels and whipping cream uncovered on High 2 to 3 minutes, stirring occasionally, until smooth.
3. Pour caramel over partially baked brownie; spread to within 1/4 inch of edges. Sprinkle with 2/3 cup of the chocolate chunks and 1/3 cup of the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with remaining 2/3 cup chocolate chunks and 1/3 cup pecans.
4. Bake 34 to 37 minutes longer or until center is almost set. Cool 1 hour at room temperature. Cover; refrigerate 1 hour before serving. For brownies, cut into 6 rows by 4 rows. Store covered at room temperature.

Makes 24 brownies

Ultimate Reeses Cheesecake Brownie Bars

I found these while surfing the web for...I really don't know what I was surfing for...anyway...I had to try them because I LOVE chocolate and peanut butter!

I found the recipe here

Ultimate Reese's Cheesecake Brownie Bars

1 pkg. brownie mix
1 pkg. (8 oz.) cream cheese (I used Neufchatel)
2 tbsp. butter, softened
1 can (14 oz.) sweetened condensed milk (I used evaporated milk with some added sugar)
1 tbsp. cornstarch
1 egg
1 tsp. vanilla
Reese's candy bars (I used about 6 of the individual Reese's PB Cups)

Preheat oven to 350. Mix brownies according to package. Spread in greased 9x13 pan. Chop up as many Reese's candy bars as you think best for your taste. Beat cream cheese, butter and cornstarch until fluffy. Beat in milk, egg, and vanilla until smooth. Stir in your chopped candy bars. Spoon cheesecake batter on top of the brownie batter. Bake 40-45 minutes. Cool. Cut into bars and drizzle with peanut butter and chocolate candy melts and sprinkle reeses pieces on top of that. Refrigerate after cooling.




I didn't put the Reese's pieces on top, because I didn't have any and also because I thought it would be way too much.  I just put some chocolate and peanut butter chips and nuts on the top.  It turned out really good.

s'mores brownies

I haven't made this YET but it was mentioned on my local board today so I thought I'd pass it along.
S'mores brownies

8x8 Baking pan
1 box of your favorite brownie mix (and any required ingredients for that)
4 1/2 full Graham Crackers
3 1/2 Full size Hershey’s Bars
16 large marshmallows

1. Preheat oven to 350 degrees F.

2. Prepare brownie mix according to package directions.

3. Line foil into an 8×8 inch baking pan and spray generously with cooking spray.

4. Pour half the brownie batter into lined pan.

5. Layer graham crackers over brownies then Hershey Bars and then marshmallows.

6. Pour remaining brownie batter over marshmallows.

7. Bake for 40-45 minutes or until toothpick comes mostly clean from center.

8. Remove from oven and let cool completely.

9. Carefully remove foil and brownies from pan.

10. Peel any foil from away from edges and cut into squares.

12 brownies

Banana Bread

1/3 cup shortening
1 tsp vanilla
2/3 cup sugar
1 egg
1 1/2 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp clove
3/4 cup bananas

Preheat oven to 375*

Mix all ingredients in large bowl.

Pour into 4 mini loaf pans or 2 full size loaf pans.

Bake 20-25 minutes or until golden brown.

Oreo Ice Cream Cake

Oreo Ice Cream Cake

24 Oreo cookies
1/4 c. melted butter
1/2 gallon vanilla ice cream
1 (16 oz) can Hersey's syrup
1 (15 oz) can sweetened condensed milk
1/2 c butter
Whip cream or Cool Whip
1 tsp vanilla

1. Crush cookies and add melted butter.
2. Pat into 9x13 pan.
3. Freeze 30 minutes.
4. Soften ice cream and spread over crumbs.
5. Freeze 30 minutes.
6. Make sauce with syrup, milk and butter. Bring to boil. (Be careful, mixture stick to pan so I prefer to use a double boiler) Stir frequently.
7. Simmer 5 mins.
8. Cool. Add 1 tsp vanilla.
9. Pour sauce over ice cream layer.
10. Freeze 30 min.
11. Spread top with whipped cream.
12. Freeze or serve immediately if ice cream is hardened.

GREAT for summer and BBQ's (I know wrong season) but still SO tasty!

Chocolate Andes Mint Pie

Chocolate Andes Mint Pie

26 plain chocolate cookies, crushed
1/3 c. melted butter
2 c. whipping cream, divided
10 oz. Andes chocolate mints, divided
1/2 c. milk
3 1/2 c. miniature marshmallows
1 tbsp. sugar

1. Combine crushed cookies and butter
2. Press firmly on bottom and up sides of 9" pie plate.
3. Over low heat, bring 1/4 cup cream just to a simmer. Turn off heat.
(I really prefer to use a double boiler its MUCH easier to control the heat and less likely to burn)
4. Add 28 Andes mints and stir until melted and smooth
5. Reserve 2-3 tablespoons for garnish in a dish off to the side.
6. Spread remaining sauce on bottom of pie crust.
7. Place in freezer.
8. (In the same pot as before again I prefer double boiler) Over low heat, melt marshmallows in milk, stirring constantly.
9. Add 28 Andes Candies; stir until melted and smooth.
10. Refrigerate until cool. (this could take a while)
11. Beat 1 1/4 cups whipping cream until stiff.
12. stir/fold into COLD marshmallow mixture.
13. Spoon into pie crust.
14. Drizzle with reserved chocolate sauce. (you may have to re-heat it in the microwave to soften)
15. Refrigerate until chilled.
16. Before serving, whip remaining 1/2 cup cream and sugar; pipe or spoon over filling.
17. Chop remaining 4 Andes mints; sprinkle over pie.

This is always a crowd pleaser. It's great in the summer since its cool and doesn't require an oven but also great in the winter when chocolate and mint is a great treat.

Bailey's Chocolate Chip Cookies

Bailey's Chocolate Chip Cookies

1/2 c. butter
1/2 c. Sugar
1/2 c. brown sugar
1 egg
1 tsp. Vanilla
1/2 c Bailey's Irish Cream
2 1/4 c. flour
1/2 tsp baking soda
1/2 tsp salt
6 oz. Chocolate chips
3/4 c. coconut (optional)

1. Mix dry ingredients. Set aside.
2. Cream butter, sugar & egg until fluffy.
3. Add Vanilla and Baileys.
4. Blend dry ingredient mixture into cream mixture.
5. Add coconut (optional) and chocolate chips.
6. Bake at 375 about 8-10 minutes.

They are great cookies. I didn't use the coconut. The Baileys flavor is pretty minimal but still tasty.

Caramel Brownies

Caramel Brownies

1 pkg. 12 oz. chocolate chips

1 pkg. 14 oz. Kraft caramels

1 pkg. Chocolate cake mix

2/3 cup sweetened condensed milk

3/4 cup melted butter

Preheat oven to 350 degrees. Grease a 13×9 inch pan. Melt caramels
with 1/3 cup of the evaporated milk. In large mixing bowl combine 1/3
cup evaporated milk, melted butter, and cake mix. Spread 1/2 cake
mixture in pan and bake 6 minutes.

While cake is hot, sprinkle chocolate chips on top. Spread melted
caramel mixture over chocolate chips and crumble remaining cake
mixture over caramels. Bake for 20 minutes or until done.

Desserts