Mississippi Mud Pie

By -


So, I got the idea for this recipe from the “Baked” cookbook I checked out from the library, and I pretty much just did my own thing. I wasn’t expecting much, so I was thrilled when this was fabulous and people thought it easily scored a 9. It is John’s top 5, which isn’t very happy for me since it involves practically no culinary skills so I can’t even take credit. So, here is what I did:

Oreo Crust
24 oreos
1 Tbs. sugar
6 Tbs. butter

Bake at 350 for 10 minutes

Then, you soften coffee ice cream (we used the Umpquah brand, and I think this is seriously the best coffee ice cream ever—we get it at Harmon’s).

You freeze this, and then I sprinkled ground Highland Grog (Cafe Ibis) coffee on top of it. I used a strainer, so it wasn’t a thick layer, but just to give it some more flavor. Then, I put the following ganache on top:
Ganache

4 oz. chocolate
1/2 cup cream
1/2 Tbs. butter
shake salt
1/4-1/2 tsp. vanilla

Then, I topped it with chopped, toasted pecans. It’s amazing.

Comments

  1. thejohnmfamilySeptember 27, 2020 at 9:12 PM

    There is a huge mistake in this, specifically that you only need 3 Tbs. of butter in the crust. I also think 24 oreos makes too thick of a crust. Today I did homemade caramel and Mrs. Richardson's hot fudge, and it was perfectly good. Next time I will do 22 oreos with 3 Tbs. of butter and then press it into the pie plate and refrigerate for 30 minutes. I leave the sugar out of the oreo crust.

    ReplyDelete
  2. thejohnmfamilyApril 4, 2021 at 10:44 AM

    Mississippi Mud Pie

    Oreo Crust
    22 oreos
    3 Tbs. butter

    Bake at 350 for 10 minutes

    Then, you soften coffee ice cream (we used the Umpquah brand, and I think this is seriously the best coffee ice cream ever—we get it at Harmon’s).

    You freeze this, and then I sprinkled ground Highland Grog (Cafe Ibis) coffee on top of it. I used a strainer, so it wasn’t a thick layer, but just to give it some more flavor. Then, I put the following ganache on top:

    Ganache (I sometimes cut this in half if I am also doing caramel)

    4 oz. chocolate
    1/2 cup cream
    1/2 Tbs. butter
    shake salt
    1/4-1/2 tsp. vanilla

    I put homemade caramel sauce on it next.

    Then, I topped it with chopped, toasted pecans. Freeze

    ReplyDelete
  3. thejohnmfamilyApril 17, 2021 at 1:29 PM

    I would say do more caramel, less chocolate. I wouldn't do the ganache if you are going to do caramel, maybe just drizzle a bit of hot fudge.

    ReplyDelete

Post a Comment

Popular posts from this blog

Sourdough, version 4, aka version Mel

By -
Image
This is my personal favorite.—it is a combination of the sourdough recipe from Nancy Beykirch with the Tartine method. It is sour but the texture is also great. Leaven: 1/2 cup sourdough starter 1/2 cup water 2/3 cups bread flour Combine ingredients and let sit 12 hours. Then, combine the leaven (mine was about 290 grams) 860 grams white flour 100 grams wheat flour 700 grams water 22 grams salt You mix this then let it sit for 40 minutes. Then, you put it in a big bowl and let it rise for 5 hours. For the first 2-3 hours, turn in every 30 minutes where you pull the dough to the opposite side, rotate the bowl by 4ths, do the same thing. Then, you put it on a floured surface. This dough is sticky, so you might need a good deal of flour. divide and shape into 2 loaves, then let sit 30 minutes. Then, kind of reshape them and put them in a pot. Let them rise for 3 hours. Then, score them. Bake at 425 for 20 minutes, then lid off the dutch oven for the final 20 minutes.
Read more

Grandma Goodsell's Whole Wheat Bread

By -
Image
  So, my Grandma Goodsell is the one who instilled a love of bread making in me. I owe a lot to her guidance when I was a kid. We finally tracked down her recipe after we thought it was lost all those years ago, and I made it yesterday. I give it a 9, but that’s probably a lot of nostalgia. Either way, it is a very, very solid bread recipe. I put my changes below in bold. Grandma Goodsell's Whole Wheat Bread Mix 2 ½ T yeast and 1 T sugar in 1 C water, and let set for 10 minutes. I used instant yeast, so I decreased this to 5 tsp. of yeast 3 C milk 2 C water ½ C honey ½ C shortening 2 T salt 2 T molasses 5 ½ C whole wheat flour 7 ½ C white flour I also added 2 heaping spoonfuls of wheat gluten Combine milk, honey, shortening, salt, and molasses in a saucepan and heat until shortening melts. Stir in 2 Cups cold water and combine with yeast mixture. Pour mixture into mixing bowl and add flours one cup at a time alternating between white and wheat (1 C white, 1 C wheat, 1 C white, ...
Read more

Instant Pot Spaghetti and Meatballs

By -
Image
Oh, how I love me a pressure cooker that cuts down on dishes and produces the exact same results. This is good because it's pasta and meatballs. I would have to really be coerced to make it any other way again because this is just SO easy. My one complaint is that it was very rich in tomato flavor because it calls for twice as much sauce as when I make it the traditional way. I think I might increase the water and use less sauce next time. Instant Pot Spaghetti and Meatballs 1 pound lean ground beef or ground turkey I just did my own meatballs already premade 1/2 teaspoon garlic powder (or 2 cloves garlic, finely minced) I just did my own meatballs already premade Salt and pepper 16 ounces uncooked spaghetti noodles (see note) I think our spaghetti is almost 18 oz 1 teaspoon dried basil I used fresh 40 ounces jarred spaghetti/marinara sauce (see note) I did 2 Trader Joe's vodka sauces that are 25 oz. each 3 1/2 cups water Freshly grated Parmesan and ...
Read more