Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Andes Mint Pie
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- #24731
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 box brownie mix, prepared as directed in a spring form pan, cooled
1 cup chopped Andes mints
6 eggs, separated
3/4 cup heavy cream
4 drops green food coloring, optional
1/4 cup heavy cream
1 cup semisweet chocolate chips
1 package Andes mints, for garnish
directions
Microwave the mints for 15 seconds.
Drop egg yolks into preheated double boiler and whisk until pale yellow and frothy. Add melted mints and mix until combined (will be stiff).
Whisk egg whites in a separate bowl until stiff. Fold the egg whites into the mint and egg yolk mixture a little bit at a time.
Whip up the heavy cream with hand-held beaters in a separate bowl until thick. Fold the cream into the mint and egg mixture a little bit at a time.
At this point, you may add food coloring, if desired. Fold the mint and egg mixture over the cooled brownie and spread out evenly. Refrigerate until needed.
Heat the cream in a pan on the stove. Add the chocolate chips. Stirring constantly, melt completely over low heat.
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nutrition data
671 calories, 45 grams fat, 69 grams carbohydrates, 10 grams protein per serving.
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