Grasshopper Pie

A pie for the books
Chocolate and peppermint
Creamy, dreamy, bliss

Grasshopper Pie

Adapted from Keebler

Ingredients:

1 Oreo cookie crust

8 oz cream cheese

3/4 cups sweetened condensed milk

1/2 tsp peppermint extract

1/4 tsp vanilla extract

8 drops green food coloring (about 1/8 tsp) - optional

8 oz Cool Whip, thawed

16-20 Keebler Grasshopper Cookies, crushed into small pieces*

*You can put the cookies in the freezer for 10-15 minutes for easier crushing (so the chocolate coating doesn't melt).  If you want cookies for decoration on top of the pie, you will end up using a whole package (half for crushing, half for decorating).

Directions:

1.  Beat the cream cheese with an electric (hand-held or stand) mixer until fluffy.  Add the sweetened condensed milk, extracts, and coloring (if using).  Beat until smooth.

2.  Fold the Cool Whip into the cream cheese mixture.  Gently fold in the cookie pieces.

3.  Pour the mixture into the prepared pie crust.  Cover and chill for at least three hours before serving.

Cornflake Cookies

A corny cookie
Go ahead, laugh if you like
The taste is no joke!

These chewy cookies are deliciously unique!

Cornflake Cookies

Adapted from food.com

Ingredients:

1 3/4 cups all-purpose flour

1/2 tsp salt

1 tsp baking soda

1/2 cup sugar

1/2 cup brown sugar

1/2 cup (1 stick) butter, softened

1 egg

1 tsp vanilla extract

1/2 cup vegetable oil (I use canola)

1/2 cup rolled oats

2 cups cornflakes, measured then crushed (to about the same size as the oats)

*Makes about a dozen cookies

Directions:

1.  Preheat the oven to 325°.

2.  Line baking sheets with parchment paper.

3.  In a small bowl, stir together the flour, salt, and baking soda.  Set aside.

4.  In the bowl of a stand mixer, combine the sugars and butter.  Beat until smooth.

5.  Add the egg and vanilla to the mixing bowl.  Beat until smooth.

6.  With the mixer on medium speed, slowly add the oil (in a stream at the edge of the bowl) until the mixture is smooth and creamy.

7.  Add the flour mixture to the bowl and mix on low speed until the dry ingredients are just incorporated.

8.  Add the oats and cornflakes to the bowl.  Stir by hand until just blended.

9.  Scoop 2-tbsp sized balls of dough onto the baking sheets, leaving an inch between each.

10.  Bake for about 11 minutes or until the bottom edges are light golden and the tops are no longer shiny.  

11.  Let the cookies cool completely on the baking sheets.  Enjoy!

Masa Sandwich Bread

Beyond sandwich bread
Grains of wheat and corn transformed
It's baking magic

Masa Sandwich Bread

Adapted from Baking Illustrated

Ingredients:

1/3 cup tepid water (about 100° - a little warmer than body temp)

1 pkg dry yeast

3 cups unbleached, all-purpose flour + 1-2 tbsp

1/2 cup masa

2 tsp salt

1 1/4 cup milk

3 tbsp honey

3 tbsp butter, melted (plus about 1 tbsp for brushing on the finished loaf)

Directions:

1.  Stir the water and yeast together in a small bowl.  Let sit for five minutes to allow the yeast to bloom.

2.  Combine 3 cups of the flour, the masa, and salt in the bowl of a stand mixer.  Use a wooden spoon to mix.  Make a well in the center.  Set aside.

3.  In a large liquid measuring cup, combine the milk and honey.  Microwave until just warm (110°).  Stir in the 3 tbsp melted butter.

4.  Pour the liquid ingredients and yeast mixture into the dry.  Use the wooden spoon to mix everything together.  Cover and let rest for five minutes (the masa will absorb some of the liquid).

5.  Place the bowl on the mixer with a dough hook.  Turn the machine on medium and let it knead for 5 minutes.

6.  Check the dough.  It should be sticking to the bottom of the bowl, but not the sides.  If it is sticking to the sides, add more flour a tablespoon at a time as needed.  If the dough is not sticking to the bottom, add 1 tbsp more water.  Turn the machine back on medium and let it knead for 5 more minutes.

7.  Knead the dough a few times by hand and form it into a fairly smooth ball.  Place the dough into a lightly oiled bowl (the mixer bowl is perfect).  Lightly oil the top of the dough.  Cover the bowl with plastic wrap and let rise at room temperature for 2 hours or until doubled in size.

8.  Gently press the dough down to expel the air.  Reform the dough into a ball.  Lightly oil the top.  Place the dough back into the bowl, cover, and let rise for another hour or until doubled in size.

9.  You may skip to Step 10 here if you are short on time.  This step provides extra flavor development and improved texture.  Gently press the dough down to expel the air.  Reform the dough into a ball.  Lightly oil the top, cover, and let rise for another hour or until doubled in size.

11.  Grease a 9" X 5" loaf pan.

12.  Gently press the dough down to expel the air.  Press the dough into a rectangle, about an inch thick, and about 8 inches wide, with a short side facing you.  Begin rolling the dough into a cylinder, pressing as you go to avoid air pockets.  Place the cylinder, seam-side down, in the prepared pan.  Lightly oil the top of the dough.  Cover very loosely with plastic wrap.  Let rise for 45 minutes or until doubled in size.

13.  When the dough is almost fully risen, preheat the oven to 350°.

14.  Place 2 cups of water in an empty oven-safe container (a Pyrex loaf pan is perfect).  Microwave the water until simmering.  Carefully place the container of water in the oven.  This will provide steam for the bread as it cooks.

15.  Place the loaf into the oven and bake until it reaches an internal temperature of 195° (about 40-50 minutes).  Remove the bread from the pan and set it on a cooling rack.  Brush the top with melted butter.  Let cool completely.

16.  Slice, serve, & enjoy!

*This bread is terrific all on its own, or toasted with butter.  It also makes an outstanding sandwich!  I made my last loaf into grilled cheese sandwiches using a recipe for DIY American Cheese (which tastes so much better than those slices at the grocery store, but still melts beautifully).  Too good not to share!  Check out the recipe at Brown Eyed Baker.