Ingredients with Measurements:
- 1 package of chocolate sandwich cookies
- 1/2 cup of unsalted butter, melted
- 1 package of cream cheese, softened
- 1 cup of powdered sugar
- 1 teaspoon of vanilla extract
- 2 cups of heavy whipping cream
- 1/2 teaspoon of peppermint extract
- Green food coloring
- 1 cup of mini chocolate chips
- Mint leaves for garnish
Special equipment needed:
- 9x13 inch baking dish
- Electric mixer
- Food processor
Step-by-step instructions:
1. Crush the chocolate sandwich cookies in a food processor until they become fine crumbs.
2. In a separate bowl, mix the melted butter with the cookie crumbs until well combined.
3. Press the cookie mixture into the bottom of a 9x13 inch baking dish to form a crust.
4. In a large bowl, beat the cream cheese until smooth.
5. Add the powdered sugar and vanilla extract to the cream cheese and continue to beat until well combined.
6. In a separate bowl, whip the heavy whipping cream until stiff peaks form.
7. Fold the whipped cream into the cream cheese mixture.
8. Add the peppermint extract and a few drops of green food coloring to the mixture and stir until evenly distributed.
9. Fold in the mini chocolate chips.
10. Pour the mixture over the cookie crust in the baking dish and spread it out evenly.
11. Refrigerate the cake for at least 2 hours or until set.
12. Before serving, garnish with mint leaves and additional chocolate chips if desired.
Time:
Preparation time: 20 minutes
Cooking time: 0 minutes
Total time: 2 hours and 20 minutes
Temperature:
Refrigerate for at least 2 hours.
Serving size:
This recipe serves 12 people.
Nutritional information:
Calories: 478
Fat: 37g
Carbohydrates: 34g
Protein: 4g
Substitutions for ingredients:
- Chocolate sandwich cookies can be substituted with chocolate graham crackers or Oreo cookies.
- Heavy whipping cream can be substituted with whipped topping.
- Peppermint extract can be substituted with mint extract.
Variations:
- Use different food coloring to match different occasions.
- Add chopped Andes mints to the mixture for an extra minty flavor.
- Add a layer of fudge sauce or caramel sauce between the cookie crust and the cream cheese mixture.
Tips and tricks:
- Make sure the cream cheese is softened before mixing to avoid lumps.
- Use a hand mixer or stand mixer to whip the heavy cream for best results.
- Chill the mixing bowl and beaters in the freezer for a few minutes before whipping the cream to help it whip faster.
Storage instructions:
Store the cake covered in the refrigerator for up to 3 days.
Reheating instructions:
This cake is best served chilled and does not need to be reheated.
Presentation ideas:
Serve the cake in individual dessert cups or bowls for a more elegant presentation.
Garnishes:
Garnish with mint leaves and additional chocolate chips.
Pairings:
Serve with a hot cup of coffee or a cold glass of milk.
Suggested side dishes:
Serve with fresh fruit or a side salad for a balanced meal.
Troubleshooting advice:
- If the cream cheese mixture is too thick, add a splash of milk to thin it out.
- If the cookie crust is too crumbly, add more melted butter to help it stick together.
Food safety advice:
Make sure to store the cake in the refrigerator to prevent spoilage.
Food history:
Dirt cake is a popular dessert that originated in the United States in the 1980s.
Flavor profiles:
This dessert has a rich chocolate flavor with a refreshing mint twist.
Serving suggestions:
Serve chilled for best results.
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Taste: Sweet, Minty, Chocolatey, Creamy