Chocolate and Mint Creamy Holiday Pie

So, I may have barrowed from several different recipes to come up with this particular confection. I will just list the steps I used to create my particular version.

Warning to the wise: this pie is super rich so divide into 12 small pieces, eat slowly and keep a tall glass of milk nearby. Also, read all steps before starting, since the first time I attempted this I may have put the butter step out of order. It still turned out fine, but turned out better the second time, when I put it in the right order. 

Ingredient list:

Premade Oreo crust (tho, if you know how to make your own, you are welcome to.)
4 oz. cream cheese, softened
1/2 cup powdered sugar

1/4  tsp peppermint extract (I also have used mint extract as well, they both taste great)

3-5 drops green food coloring (optional)

1 cup frozen whipped topping thawed to room temp. (or I suppose you could substitute real whipped cream if you had it)

1/4 cup cocoa powder

1/2 cup + 1 Tablespoon of Sugar 

2 2/3 Tablespoons of corn starch

1/2 tsp salt

3/4 tsp good vanilla extract

1 1/2 cups Milk

1 1/2 Tablespoon butter

7-8 Thin-Mint-Girl-Scout cookies(optional) may also substitute mint grasshopper cookies.

Andes Mint cooking bits. (Found in the baking aisle next to chocolate chips.)

• Step 1: Starting Mint Cream layer
  In a mixing bowl, whip together Softened cream cheese and powdered sugar until smooth.
  
  
• Step 2:
  Add Food coloring(optional) and the peppermint extract. Blend.
  
  
• Step 3:
  Fold in the 1 cup whipped topping into the mint cream cheese mixture, until completely blended.
  
  
• Step 4:
  Spread evenly in premade Oreo pie crust (should fill half way) place in refrigerator.
  
  
• Step 5: (Optional) 
  Crush Thin Mint cookies in a bag with a rolling pin.(at least that's how I did mine) then sprinkle the powdered results evenly onto the mint cream half. (the outer chocolate doesn't matter and will probably stick to the bag, it's the powdered inside that you want)
  
  
• Step 6: Making the Chocolate pudding part.
  Combine cocoa powder, sugar, corn starch, and salt in a medium sauce pan. Whisk well.
  
  
• Step 7:
  Gradually add milk and vanilla to dry ingredients til well blended.
  
  
• Step 8: Cook over medium high heat . Stir constantly. Once Mixture has come to a soft boil, boil for 1 minute or until thick. Will not thicken when it cools, so make sure it is thick before removing it from heat.
  
  
• Step 8:
  Remove from heat and add butter. Continue whisking it til the butter is all the way blended in.
  
  
• Step 9: 
  Pour over Cookie and Cream Portion of Pie. Add Andes mint pieces on top in even layer.
  Refrigerate for 4-6 hours.
  
  
• Step 10:
  Enjoy with a tall glass of milk! If you are lactose intolerant, this recipe is not for you. Eat slowly, because a little goes a long way. I like to add a little Dollup of whip cream on the top for cuteness. (see picture above)
  
  
  

Crazy Cake

This was one of my all-time favorite desserts to make--and eat!--when I was a child. My mom acquired this recipe somewhere and we all loved it! A very moist chocolate cake. Sift together into ungreased 9" x 13" pan: 3 cups flour 2 cups sugar 2 t soda 6 T powdered cocoa 1 t salt Make 3 indentations into mixture. Pour 2 t vanilla into one, 2 T white vinegar into one and 1/2 cup oil into the third. Pour 2 cups cold water over all and stire with a fork. Bake @ 350 degrees for 30 - 40 minutes. Frost with favorite chocolate frosting. Can add chopped walnuts on top.

Red Velvet Cake

Of course we have all enjoyed Mom's oh-so-yummy red velvet cake on our birthdays, traditionally served on the pink depression plate. As an interesting aside, Elaine (our neighbor on the corner in Provo) was the daughter of Charlie and Priscilla Jenson who had lived there for some time. The plate was Priscilla's, and after she passed away, Elaine gave Mom the plate. Here is Mom's version of the recipe...

Cream:
1/2 c. butter
1 1/2 c. sugar
2 eggs

Mix the following into a paste, then beat into the creamed mixture:
1/4 c. cocoa
1/2 oz. red food coloring
2 T hot water

(In a glass measuring cup) mix together:
1 t. salt
1 t. vanilla
1 c. buttermilk (or buttermilk substitute - stir 1 T. vinegar into 1 c. regular milk)

Alternate adding the salt/vanilla/buttermilk mixture and 2 1/2 c. flour to the cocoa/cream mixture, beating together each time.

Mix together then fold into cake batter:
1 t. baking soda
2 T. vinegar
Prepare three 8" (or two 9" Note to Alison, 2020 edition: those crappy pans you have are 9" so use only two unless you buy new ones) round pans - spray with Pam and sprinkle with flour. Then pour cake mix evenly into the three pans. Bake at 350º for 30 minutes.

Red Velvet Frosting:
Cook the following on the stove on medium-low setting, whisking constantly until very thick:
5 T. flour
1 c. milk

Put in fridge or freezer until cold.

Cream:
1 c. sugar
1 c. butter
1 t. vanilla

Add to flour mixture and beat until it looks like whipped cream.

Let the cakes cool on racks, then ice and stack!