#mint leaves

[dentedbones]

Exactly how I feel about him btw

[thedannyphantomcookbook]

Dash's Mud Pie

Season 1, Episode 1: Mystery Meat

Danny cowered over his grassy lunch as the school bully, Dash Baxter loomed over him holding a tray of what looked like... "I ordered three mud pies," he said, angrily. "And you know what they gave me?" He shove the tray in front of Danny's face. "Three mud pies! With mud! From the GROUND. And all because of your GIRLFRIEND." Danny blinked. "She's not my girlfriend." Almost speaking over him, Sam protested from behind him, "I'm not his girlfriend!" Dash didn't care. He threw the lunch tray down. He grabbed Danny's shirt in angry fists and lifted him out of his seat. Sam and Tucker gasp behind him. "These are the best years of my life!" He spat in Danny's face. "After high school, it's all down hill for me! How am I supposed to enjoy my glory days eating MUD!" "Actually, it's top soil," Sam corrected him flatly. Dash's eyes bulged out of his head for a second, outraged that one of the school freaks had the nerve to correct him. "Whatever!" He threw Danny back into his seat hard. His knees hit the hard metal surface underneath the table. That was gonna leave a bruise. Dash shoved the mud pies in his face once more. "Eat it," he growled. "ALL of it."

Serves 8-10

Prep Time: 10 minutes

Cook Time: 20 minutes

Chill Time: 4 hours

Ingredients:

For the Crust 

20 sandwich cookies, crushed in a bag with a rolling pin, or crumbled in a blender or food processor

5 tablespoons of melted butter

½ teaspoon of salt

For the Pudding Filling 

1 oz of unsweetened chocolate, chopped

¼ cup of bittersweet chocolate (72% cacao)

2 egg yolks

1 teaspoon of powdered gelatin

1 teaspoon of vanilla

1 cup of milk

1/2 cup of sugar and 2 Tablespoons of sugar

1/4 teaspoon of cinnamon

1/2 teaspoon of salt 

1/2 cup of Heavy cream

10-12 oreo cookies, crushed in a bag with a rolling pin, or crumbled in a blender or food 

Gummy worms *optional*

Mint Leaves and stalks *optional*

Method: 

For the Crust

Preheat your oven to 350 degrees. Combine the crushed cookies, butter, and salt. Press into a 9 inch pie pan. Bake for 8-10 minutes and leave to cool. 

For the Pudding Filling

For this recipe, it is essential you have all the ingredients prepared ahead of time. Place the chocolates in a medium bowl and set aside. Place the egg yolks in a large bowl and set aside. In a small dish, combine the vanilla and gelatin. If all the vanilla doesn’t absorb the gelatin, add a splash of hot water and mix. Set aside. 

In a medium pot, combine the milk, ½ cup of sugar, cinnamon, and salt. Bring to a light bubble over medium heat - do not bring it to a boil. Heat it up enough that you can see it start to bubble around the edges. Remove from heat. 

As gently and slowly as you can, drizzle the hot milk liquid into the egg yolks while whisking the yolk constantly. I always start with a few small drips and gradually pour in more. You want to bring the eggs to the same temperature as the milk mixture without overcooking the eggs. This is called tempering. 

Once all the liquid has been mixed with the eggs, add it all back into the pot. Stir it under medium heat for 5-8 minutes with a rubber spatula, until it thickens, can coat the back of your spatula, and leaves a trail when you drag your finger across the spatula. Add the vanilla and gelatin mixture and bring the heat up to medium high and whisk vigorously for one minute, or until the gelatin has melted. Pour the mixture directly into the bowl with a chocolate, passing the mixture through a sieve to catch any potential overcooked egg bits. Mix the chocolate and the hot liquid until completely smooth. Set aside to bring it to room temperature. 

Once the pudding has cooled, stir half of the cookie crumbs into the pudding, then spoon half of the pudding into the cooled cookie crust and chill while you’re preparing the next layer. Next, whip the heavy cream and 2 tablespoons of sugar to stiff peaks. Fold this into the remaining pudding and spread this over the pudding layer in the pie. Decorate the top of the pie with the remaining cookie crumbs, gummy worms, and mint leaves and stalks. Chill for four hours before serving. 

[gardeningabc]

Try this today

[daily-ynfg-worlds]

Ice Cream Dream

[shoku-and-awe]

Crispy Tofu With Cashews and Blistered Snap Peas Recipe • 4★ • 30 min

A ginger and coconut milk reduction can coat pretty much anything that browns nicely on its own Here, it’s pieces of pan-seared tofu, but sm

Ingredients

Yield: 4 servings

1 (14-ounce) block firm or extra-firm tofu, drained

3 tablespoons neutral oil, such as grapeseed, vegetable or canola, plus more as needed

Kosher salt and black pepper

¾ pound snap peas, trimmed

1 (2-inch) piece fresh ginger, peeled and grated (about 2 tablespoons)

2 garlic cloves, grated

1 (13-ounce) can unsweetened coconut milk (light or full-fat)

1 tablespoon soy sauce

2 teaspoons molasses, dark brown sugar or honey

½ cup toasted cashews

1 tablespoon rice vinegar

4 scallions, trimmed and thinly sliced

¼ cup mint leaves, torn if large

½ to 1 teaspoon red-pepper flakes (optional)

Rice or any steamed grain, for serving

Preparation

Slice the tofu in half horizontally, and leave on paper towels to dry any excess liquid.

In a medium skillet or cast-iron pan, heat 1 tablespoon oil over medium-high until it shimmers. Season both sides of the tofu with salt and black pepper, place in the pan and sear without moving until tofu is browned and golden on both sides, turning once halfway through, about 8 minutes total. Move the tofu to a plate.

Add 1 tablespoon oil to the pan, and add the snap peas. Cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl.

Heat the remaining 1 tablespoon oil, add the ginger and garlic, and cook until fragrant, about 30 seconds. Pour in the coconut milk, soy sauce and molasses. Simmer, stirring frequently until the sauce reduces and its color deepens to a dark brown, about 6 to 8 minutes. It should coat a spoon without running right off. Stir in the cashews, break the tofu into 1-inch pieces and toss in the pan to coat with sauce. Remove from heat, and taste and adjust seasoning, if necessary.

Toss the snap peas with the rice vinegar, scallions, mint and red-pepper flakes, if using. Divide among plates, along with the tofu and cashews. Serve with rice or any steamed grain.

[misterlemonzlime]

03-18-26 | lemecestmoi. misterlemonzlime.tumblr.com/archive

[annefretz]

Potted Chocolate Mint Pudding - An April Fools' Day Prank

Potted Chocolate Mint Pudding - An April Fools' Day Prank

Perfect for April Fools’ Day!

[chasingrainbowsforever]

~ Blue and Green ~