Mud Pie


1- 9inch springform pan, bottom lines with parchment paper

2 cups chocolate graham cracker crumbs

2 Tbsp sugar

1/2 cup butter

1.75 quart breyers coffee ice cream

1 jar hot fudge

Place cookie crumbs in a medium bowl and add sugar. In a microwave safe bowl melt butter. Add melted butter to your cookie crumbs mixture and stir till all crumbs are moistened. Press crumbs up sides and on the bottom of already prepared springform pan. Place in freezer for at least 2 hours to set.

Softened your ice cream and then place in already prepared crust and let set in freezer for another 2 hours.

Place hot fudge in freezer for about 15 minutes and then spread on top of your ice cream layer. Place back in freezer and let set for about 10 hours.  

Store in freezer until ready to serve and enjoy!!:)

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Almost Knotts Boysenberry Pie


Preheat oven to 400 degrees. Line one baking sheet with foil and set aside.

2 pie crusts recipe of your choice

16 ounces frozen boysenberries (I bought fresh and froze overnight on a baking sheet)

7-1/2 ounces water

6-1/2 ounces sugar

1 dash salt

1 Tbsp corn syrup

1 tsp lemon juice

3 Tbsp cornstarch

2 ounces water

1 pinch nutmeg

Prepare your pie crust by placing 1 crust into the bottom of a deep dish pie pan. 

In a sauce pot place water, sugar, salt, corn syrup and lemon juice, bring just to a boil.

In a large bowl place berries sprinkle nutmeg over berries. In a small bowl place water and cornstarch mix till combined well. Pour over berries and toss. Pour your water/sugar mixture from your sauce pot over berries and toss gently till combined. Place mixture into your already prepared pie shell. Place top crust over and pinch around edges. 

1 tbsp milk

Sugar for dusting

Brush top crust with milk and sprinkle with sugar.

Place pie on already prepared baking sheet. Bake at 400 degrees 45-55 minutes or until top is a lovely golden brown. Remove from oven and let cool.

When ready to serve cut each slice and then heat for a few seconds in the microwave till warm. Serve with a scoop of ice cream and ENJOY!!:)

Red White and Blue Mousse Cake


Preheat oven to 350 degrees. Line the bottom of a 9inch spring form pan with parchment paper and lightly spray with nonstick spray. Here’s where it gets just a little bit tricky… You are going to need to extend the depth of your pan so cut a strip of parchment paper that is about an inch or 2 taller than you pan and place it inside the pan. Now you are ready to start your first layer.

Sugar cookie layer

1 roll of refrigerator sugar cookie dough

Smash the dough onto the bottom of your already prepared pan and bake at 350 degrees for 20 minutes. Once baked remove from oven and let cool completely. Once cooled completely you are ready to start your “red” strawberry layer.

Strawberry Mousse

1-1/2 cup fresh strawberries

9 ounces white chocolate chips

1-1/2 cups heavy whipped cream, divided

2 tsp unflavored gelatin powder

2 Tbsp cold water

a few drops of red food coloring

Place 1/2 cup fresh strawberries in either a blender or food processor and make a quick puree. you should have a 1/4 cup of puree when finished, Place 1/4 cup strawberry puree in a microwave safe bowl and add white chocolate chips and 1/2 cup heavy whipping cream. Microwave in 30 second increments, stirring every 30 seconds until chocolate has melted and mixture is smooth. Let cool to room temperature.

In a small bowl add gelatin to 2 Tbsp of water and let the gelatin absorb the water. Once your chocolate has cooled. Heat gelatin in microwave for 15 seconds. Add gelatin to chocolate mixture and stir together. Add a couple drops of red food coloring to chocolate mixture to get desired color.

Whip remaining 1 cup of whipping cream until stiff peaks form. Fold half of your whipping cream into chocolate mixture until combined, Fold in the rest of the whipping cream until all is combined. Slice the remaining 1 cup of strawberries and gently stir them into your chocolate mixture. Pour your strawberry mousse over your already prepared and cooled sugar cookie and place in fridge. Let set for 30 minutes. Then it is time to prepare your “white” vanilla mousse layer.

Vanilla Mousse Layer

9 ounces white chocolate chips

1-1/2 cups heavy whipping cream, divided

1/4 cup honey

2 tsp vanilla

2 tsp gelatin powder

2 Tbsp cold water

In a microwave safe bowl place white chocolate, 1/2 cup heavy whipping cream and honey. Heat in 30 second increments stirring every 30 seconds until chocolate is melted and mixture is smooth. Let cool to room temperature. In a small bowl add gelatin to 2 Tbsp water and let the gelatin absorb the water. Once your chocolate mixture has cooled microwave gelatin mixture for 15 seconds. Add gelatin mixture to chocolate mixture and whisk together. Add vanilla to chocolate mixture and stir till combined. Whip remaining 1 cup heavy whipping cream until stiff peaks form. Add half of your whipped cream and fold together until combined. Once combined fold in remaining whipped cream until combined. Pour over your strawberry layer and place back in fridge. Let sit in fridge for 30 minutes. Once set for 30 minutes you are ready to begin your “blue” blueberry mousse layer.

Don’t worry this is your last layer…LOL!!

Blueberry Mousse Layer

For your blueberry layer you are going to want to prepare it just as you have your strawberry layer but exchange

1-1/2 cups blueberries for strawberries

and

a few drops of blue food coloring for the red food coloring

Once you have finished making the blueberry mousse pour over your vanilla mousse layer and place back in the fridge and let set at least 4 hours but overnight is best.

Once your mousse is set remove collar of spring form pan and carefully lift mousse cake off the base of the pan and set on serving dish or cake board. Now you are ready to dig in or top.

I topped mine with left over fresh strawberries and blueberries and some whipped cream.

ENJOY and have a safe and fun 4th of July!!