Text 37428, 104 rader
Skriven 2013-05-31 13:07:00 av DAVE DRUM (1:261/1381)
Ärende: Thin Mints
==================
So I'm down the Walgreen's and I notice that their house brand fudge mint
cookies are on sale. And I've been jonesing for some chocolate/mint cookies
since the Girl Sprout version disappointed me. I picked up a 10 oz packet of
Nice! (brand) cookies for U$2 and went home to find that they are very
chocolaty, nicely minty, good crunch without being brittle and have better
flavour that I remember from the Girl Guides version. And just as hard to make
myself quit eating them before they are but a memory.

Told my sister-in-law about finding them as I know she likes the GS Thin Mints
almost as well as I do. To which she remarks, don't spoil your supper - which I
found odd as I don't eat at their house very often. About supper time comes a
knock at the door and it's my brother, Phil and Ms. Vicky with a birthday
"cake" for my 32nd Jack Benny anniversary.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chocolate Brownie Ice Cream Pie
 Categories: I scream, Pies, Desserts, Sauces, Chocolate
      Yield: 6 servings

    2/3 c  Semi-sweet chocolate chips
      1 tb Instant coffee
      2 tb Boiling water
      4 lg Eggs; separated
    1/3 c  Sugar
      1 ts Vanilla
    1/8 ts Salt
           Fine, dry bread crumbs for
           - dusting the pie plate
      1 qt No-sugar-added ice cream;
           - softened in refrigerator
           - for 15 minutes *
    1/4 c  Chocolate cookie crumbs

MMMMM--------------DARK & DIVINE CHOCOLATE SAUCE---------------------
    3/4 c  Sugar
    1/2 c  Water
    1/2 ts Fresh lemon juice
    1/3 c  + 1 tb unsweetened cocoa
           - powder
      1 tb Butter
    1/2 ts Vanilla extract

  In a small saucepan, combine the sugar, water, and lemon
  juice. Cook over medium heat, stirring with a wooden spoon
  until the sugar dissolves. Increase the heat to high and
  bring the syrup to a boil. Boil for 1 minute.

  Remove the pan from the heat. Whisk in the cocoa powder
  and butter until blended and slightly thickened. Cool to
  room temperature. Strain into a serving bowl and stir in
  the vanilla. Cover with plastic wrap and refrigerate until
  ready to serve. The sauce will keep up to 2 weeks in the
  refrigerator. 

  Makes about 1 cup sauce.

  MAKE THE PIE:

  * Edy's Triple Chocolate No-Sugar-Added works well.
  
  Preheat oven to 350øF/175øC. 

  Spray a 9-inch pie plate with nonstick cooking spray and
  dust with fine bread crumbs. 

  Place the chocolate in the top of a double boiler over hot
  (not boiling) water. Dissolve the instant coffee in the 2
  tablespoons boiling water and add to chocolate. Stir
  occasionally with a wire whisk. When the chocolate is
  almost melted, remove from heat and whisk until smooth.
  Meanwhile, using a mixer, beat egg yolks until thick.
  Gradually beat in the sugar until the mixture is thick and
  lemon-colored, about 5 minutes. Gradually beat the
  chocolate and vanilla into the yolk mixture.

  In a separate bowl, beat the egg whites and salt until
  stiff but not dry. Stir one-third of the whites into the
  chocolate mixture. Gently fold in the remaining whites
  until blended.

  Pour chocolate mixture into prepared pie plate. Bake for 25
  minutes. Remove from oven and cool completely on a wire
  rack. As it cools, the mixture sinks in the middle to form
  a thick fudgy pie shell.

  Spoon the softened ice cream into the cooled shell. Smooth
  with the back of a large spoon. Sprinkle with cookie
  crumbs and freeze until ready to serve. 

  Yield: 8 servings

  Serving size: 1 slice with 1 tablespoon Dark and Divine
  Chocolate Sauce 

  From: http://www.diabetesselfmanagement.com

  Uncle Dirty Dave's Archives

MMMMM

... A gourmet is just a glutton with brains. - Philip W. Haberman, Jr.
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