Grasshopper Sandwich Cookies Food

GRASSHOPPER SANDWICH COOKIES

Steps:

• Preheat oven to 375F.
• Combine the chocolate chips and butter, and microwave for around 40-60 seconds, stirring every 20 seconds until melted and smooth.
• Add the sugar and egg, and mix until well blended.
• Stir in the flour until just incorporated.
• Scoop rounded tablespoons of dough onto a parchment lined cookie sheet, 1" apart (will make about 20-24 cookies total).
• Bake at 375F for 9-11 minutes, or until the edges are just set.
• While cookies bake, prepare filling. In a medium bowl, combine softened butter, confectioners' sugar and crème de menthe syrup.
• Blend until smooth using a spoon.
• Once the cookies have cooled, begin frosting half of the cookie bottoms with the crème de menthe filling.
• Immediately top each frosted cookie with an unfrosted cookie to create a cookie sandwich.
• Microwave the garnish chocolate chips for around 40-60 seconds, stirring every 20 seconds until melted and smooth.
• Pour the melted chocolate into a resealable plastic bag, then create a DIY piping bag by cutting off a small corner of the bag.
• Drizzle chocolate liberally over the tops of your cookie sandwiches.
• Sprinkle with chopped chocolate mint candies to garnish.

GRASSHOPPER SANDWICH COOKIES

Steps:

• To make the cookies, combine the chocolate chips and butter and microwave for around 40-60 seconds, stirring every 20 seconds until melted and smooth. Add the sugar and Nellie's Free Range Egg and mix until well blended. Stir in the flour until just incorporated. Scoop rounded tablespoons of dough onto a parchment lined cookie sheet, 1" apart (will make about 20-24 total). Bake at 375°F for 9-11 minutes, or until the edges are just set.
• Meanwhile, in a medium bowl, combine softened butter, powdered sugar and creme de menthe for the filling. Use a spoon to blend until smooth.
• Once the cookies have cooled, frost half of the cookie bottoms with the creme de menthe filling. Immediately top each frosted cookie with an unfrosted cookie to create a cookie sandwich.
• Microwave the garnish chocolate chips for around 30-60 seconds, stirring every 20 seconds until melted and smooth. Pour the melted chocolate into a resealable plastic bag, creating a DIY piping bag by cutting just a small corner of the bag. Drizzle chocolate liberally over the tops of your cookie sandwiches. Sprinkle with chopped chocolate mint candies to garnish.

GRASSHOPPER PIE

Steps:

• Throw the cookies and melted butter into a food processor and pulverize. (Or, if you have some aggression or energy to expend, you can crush them in a large resealable plastic bag using a rolling pin!) Set a small handful of crumbs aside to sprinkle over the finished pie. Pour the rest into a pie pan and press into the bottom and up the sides of the pan. Set aside.
• Heat the marshmallow and half-and-half in a saucepan over low heat, stirring constantly. As soon as it's all melted and combined, place the saucepan in a bowl of ice to cool down quickly. (Stirring occasionally will hasten this process.) Once cool, add the creme de menthe and creme de cacao. Taste and add more creme de menthe if needed. Add the green food coloring if using.
• In a mixing bowl, beat the cream until stiff. Pour the cold marshmallow mixture into the whipped cream and fold together gently. Pour the filling into the chocolate crust. Sprinkle over the reserved cookie crumbs.
• Freeze until very firm, about 2 hours. Remove from the freezer 10 minutes or so before you want to slice and serve.

GRASSHOPPER CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9-inch springform pan with 4 layers of aluminum foil.
• Pulse mint sandwich cookies in a food processor until finely chopped. Add butter and 1/4 teaspoon salt, and pulse until incorporated, about 5 times. Press cookie mixture evenly over bottom and halfway up sides of springform pan.
• Bake in preheated oven until fragrant and starting to turn crispy, 10 to 12 minutes. Remove and set aside to cool while you prepare the cheesecake filling. Decrease oven temperature to 325 degrees F (165 degrees C).
• Combine cream cheese and sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium-high, scraping down sides as necessary, until completely smooth and creamy, 1 to 2 minutes. Add sour cream and beat until combined, about 30 seconds. Add chocolate liqueur, creme de menthe liqueur, and remaining 1/2 teaspoon salt; beat on medium until combined, about 1 minute. Add eggs, 1 at a time, and beat on low until just incorporated. Pour cheesecake mixture into the cooled crust. Place the springform pan into a large roasting pan.
• Place roasting pan on center rack in the oven. Carefully pour boiling water into the roasting pan to come 1 inch up the sides of the springform pan, making sure you do not get any water into the cheesecake.
• Bake until filling is set but still slightly jiggly in center, 60 to 65 minutes. Turn oven off, and prop open door. Let cheesecake cool in oven for 1 hour. Remove roasting pan with cheesecake from oven. Remove cheesecake from roasting pan, and set aside to cool completely, about 45 minutes. Cover with plastic wrap and refrigerate at least 4 hours, up to overnight.
• Run a sharp paring knife around edges of crust to loosen from pan. Remove sides of springform pan. Run knife around bottom of cheesecake to loosen. Gently shimmy, or use large spatulas, to transfer onto a cake stand or serving plate. Chop creme de menthe thins. Top cake with chopped thins and sprig of mint. Slice and serve cold or at room temperature.

GRASSHOPPER PIE LUSH

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• Make brownie batter as directed on box for cakelike brownies. Stir in 1 cup of the chopped cookies. Spread in pan. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side comes out almost clean. Cool completely, about 1 hour.
• In large bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Stir in 1 cup whipped topping, the food color and peppermint extract. Stir in 2 cups of the chopped cookies. Spread over brownie. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Refrigerate 4 hours.
• When ready to serve, sprinkle remaining cookies on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

EASY GRASSHOPPER BARS

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, stir all Bar ingredients until soft dough forms. Press into pan; bake 15 minutes. Cool about 10 minutes.
• In large bowl, stir all Frosting ingredients until smooth. Spread over bars.
• In small microwavable bowl, microwave all Glaze ingredients on High 30 seconds; stir until smooth. Drizzle over frosting. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

GRASSHOPPER SANDWICH COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Mix together cake mix, eggs and shortening until well combined. The dough will be pretty thick.
• Roll dough into 1-inch balls, making sure they are all similar in size.
• Place dough onto ungreased cookie sheet and bake for 8 minutes.
• Immediately transfer cookies to a cooking rack.
• To make the frosting, mix together butter, milk, powdered sugar, peppermint extract and as much green food coloring as desired (I used 8 drops) until smooth.
• Spread onto cooled cookies and sandwich together.