Beardy Fiance dislikes returning home from America after we’ve been on vacations. Not for the same reason I do (that I miss my family quite a bit when I’m over here – that there’s something lovely and relaxing about spending time in the place where you grew up), but because it drives him crazy that I load him up with baking equipment on his way back – he fails to see the need for all my chocolate chips, Oreos and other assorted baking supplies (not to mention that I take the opportunity to load up on cookie cutters, cookie trays and cookbooks for a bit less money when there!)
Shortly before we left for America, he reminded me that I still had all of this left in our cupboard.
Which meant that I had to craft a recipe using something from them – always a fun task. Luckily, my girlfriends were over for one of our marathon baking sessions (you know, just your typical night in – chick flicks, pizza and baking – probably our favourite thing ever!) Beardy Bestie Fran (who shares my rather obsessive love of mint chocolate) suggested a grasshopper pie mixed with these Andes mint chips – ohhhhhhhh yeah!
Andes Grasshopper Pie (adapted from Hummingbird Bakery Cake Days)
175g melted unsalted butter
160ml whole milk
1/4 teaspoon peppermint flavouring
700ml double cream
1/2 bag Andes mint chips
Start by crushing the Grasshoppers into fine crumbs and mixing them with melted butter. Place in an 8 inch pie dish and place to one side to cool.
Once melted, take the filling off the heat and let it cool for about 15 minutes. After that, mix in 300ml of the double cream and the Andes Mint Chips and pour filling into pie dish. Place in the fridge for several hours (or better, overnight) to set.
After it’s chilled, put the rest of the cream on top and serve a massive slice – American style, am I right?
So tell me in the comments, what food do you binge bring home from holidays?
Also, don’t forget that I’m still running a giveaway to celebrate my blogiversary!