Extreme Mud Pie

This ice cream pie is dangerous! Deliciously dangerous that is… I love the comment I wrote in my cookbook after making this recipe for the first time a few years back: “Holy s**t amazing.” The original recipe calls for coffee ice cream (which is delicious) but really, any ice cream will work. This past week was my new roommate’s birthday and his favorite ice cream is the Extreme Moose Tracks (danger zone) so voila, this creation was born.

Note: You really have to be patient with the freezing process. This is a pretty simple recipe but requires a lot of patience. I made the mistake of cutting into it too early and the ice cream just started oozing. Trust me, the waiting is worth it 🙂

Extreme Mud Pie

Sooooo delicious

Extreme Mud Pie

Adaptation of Mississippi Mud Pie in the Williams-Sonoma Baking Book

Crust Ingredients:

  • 1 ¼ cups chocolate wafer cookie crumbs
  • 3 Tbs granulated sugar
  • 5 Tbs unsalted butter, melted

Filling Ingredients:

  • 1 cup semisweet chocolate chips
  • 4 Tbs unsalted butter
  • ¼ cup heavy whipping cream
  • 2 Tbs light corn syrup
  • 1 cup powered sugar, sifted
  • 1 tsp vanilla extract
  • ½ cup chocolate covered toffee bits
  • 1 quart Extreme Moose Tracks ice cream

Whiskey Whipped Cream

  • 1 ¾ cups heavy whipping cream, cold
  • 1 Tbs whiskey (I used Jameson)
  • 1 tsp vanilla extract
  • 2 Tbs powered sugar

First make the crust: Preheat the oven to 350 °F. Mix the cookie crumbs and sugar together then add the melted butter. Stir until everything is evenly combined. Press the mixture into a 9-inch pie pan using your fingers. It will take a little maneuvering to get the crust evenly spread out. Bake until firm, about 7 minutes. Cool completely on rack.

Cookie Crumb Crust

While the crust is cooling, make the chocolate mixture that will line the crust as well as cover the top of the pie. In a double boiler (or in my case, a metal bowl over a pot of barely simmering water), combine the chocolate chips, butter, heavy cream, and corn syrup. Stir occasionally until everything is smooth and melted.

Starting the chocolate mixture

Remove the chocolate mixture from heat and add the powered sugar and vanilla. Mix well. Reserve ½ cup of the chocolate for the top. Spread the remaining mixture evenly over the bottom of the pie crust. I recommend pouring the mixture evenly around the bottom so  there is minimum usage of a spatula. Sprinkle with half the toffee chips (¼ cup). Refrigerate until well chilled, about 1 hour.

Adding the powered sugar and vanilla

First Layer: Complete

Let the ice cream sit at room temperature for about 10 minutes or until softened. In a large bowl, use an electric mixer and beat the ice cream until it is spreadable but not runny. Immediately pour the ice cream into the chilled crust and freeze until firm – at least 2 hours or up to overnight.

Ice Cream Layer

Reheat the reserved chocolate mixture either in a double boiler or in the microwave. Now important tip: WAIT until the mixture is cool (spreadable but cool) and then spread over the ice cream. I did not wait and accidentally melted the ice cream on top which led to a messy chocolate/ice cream topping. Next sprinkle the remaining toffee bits over the top and return to the freezer. Freeze for at least another hour.

Ice Cream Topping

Finally, the whipped cream: Using a standing mixer, combine the heavy cream, whiskey, vanilla, and powered sugar. Using a wire whisk attachment, whip on medium-high speed until soft peaks form, about 6-8 minutes. Remove the ice cream pie and top with the whipped cream. Return to the freezer and freeze until firm – at least 3-4 hours. Then… devour.

Final Layer: Whipped Cream!

Yummy!

All the layers!

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Candy Bar Fudge

For the past 4 years I have joined forces with Electra to bake a wide variety of holiday cookies and treats for friends and family.  This year we baked a record 2,600 cookies!  Last year we made 2,100.  This year we also made the most variety of treats; we made 12 different kinds (13 if you include the two different types of rum balls).  We also filmed a time lapse this year!  We took pictures every 4 seconds for all 4 days of baking madness.  We will post the video as soon as it is finished, with more detail of the baking extravaganza as well as a few more recipes.

One of our very favorite treats to make is Candy Bar Fudge.  We made the fudge for the first time three years ago and it was an instant hit.  My Grandpa Steve made sure to let me know these were his favorite.  Since they were such a big hit we’ve made them every year.  This year we tripled the recipe to yield 140 pieces of fudge.  Also, we experimented with using a double boiler instead of the microwave.  The double boiler is more reliable but when you are making big/multiple batches, the microwave is a little easier.

Sadly we don't have a better photo!

Candy Bar Fudge

We tripled the recipe!

Candy Bar Fudge

  • ½ cup butter
  • ⅓ cup cocoa powder
  • ¼ cup light brown sugar
  • ¼ cup milk
  • 3 ½ cups powdered sugar
  • 1 teaspoon vanilla
  • 40 individually wrapped caramels, unwrapped
  • 1 ½ Tablespoons water
  • 2 cups salted peanuts
  • ¾ cup semi-sweet chocolate chips
  • ¾ cup milk chocolate chocolate chips
Grease an 8×8 baking pan. In a microwave-safe bowl, combine butter, cocoa powder, brown sugar, and milk. Microwave until mixture boils. Stir in powdered sugar and vanilla extract. Pour into prepared pan.

Bottom Layer: Fudge

In another microwave-safe bowl, microwave caramels and water until caramels melt. Stir in peanuts and spread over chocolate fudge layer.

Caramel Peanut Layer

In a double boiler, melt the chocolate chips. Spread over the caramel layer. Cover with aluminum foil and chill for at least 2 hours or until firm.

Chocolate layer

Makes 4 dozen.
Cross section!

Birthday Globs

Just a few days ago, my awesome roommate had his birthday. We barely saw each other that day and during our brief interlude I completely spaced that it was the special day! When I realized my mistake a few hours later, I felt terrible and instantly decided I needed to whip up some cookies for him. I was on a time limit and I knew he loved peanut butter so I ended up with this amazing, relatively made-up recipe. I call them globs.

Happy Birthday Raj!

My birthday note

Birthday Glob!

No-Bake Almond  Coconut Chocolate Globs

  • 1 ½ cup brown sugar
  • 1 ½ cup granulated sugar
  • ¾ cup softened butter
  • ¾ cup milk
  • 1 teaspoon vanilla extract
  • 1 ¼ cup almond butter
  • ¼ cup peanut butter
  • 3 ½ cup old-fashioned oats
  • 1 cup shredded coconut
  • ¾ cup chocolate chips (I used mini ones but I’d recommend using normal ones or even chunks)

In a saucepan over medium-low heat, combine the sugars, butter, and milk. Bring to a rapidly boil and boil for one minute. The mixture will rise up.

Sugar mixture boiling

Pull off the heat and immediately whisk in the vanilla, almond butter, and peanut butter. Next, stir in the oats and the coconut.

Adding oats and coconut

Once the mixture has cooled down significantly, add in the chocolate chips. Now, when I did this I added the chips too soon plus they were small so everything melted. It turned out delicious but I wonder what it’d be like to add them later so only some chips melt and some stay whole. Could be a great change!

Mixing in the chocolate

Spoon small globs onto wax paper or a baking mat. Cool completely until they harden and store in the refrigerator.

Yum!

These were quite a hit and I’ll definitely make them again! They were very simple and quick and amazingly delicious – rich though! I’d recommend making your globs smaller than I made mine, they’re so rich it is hard to eat more than one at a time. Entire photo album here.