Peppermint Patties

This is my 100th recipe! Wow. It's been a long, perilous journey of trials and errors, mistakes and accidents, triumphs and surprises. OK- enough of the reverie...

What's this you ask? Why it's a a dark chocolate enrobed peppermint confection. More commonly known as the York Peppermint Pattie. It seriously tastes EXACTLY like the real deal. And I would know. In my apartment lives the connoisseur of peppermint/chocolate candies, none other than my roommate herself.

2 1/2 c confectioner sugar
2 TBSP light corn syrup
2 TBSP water
1 1/2 tsp peppermint extract
pinch of salt
1 1/2 TBSP shortening
1/4 cup confectioners sugar for kneading/dusting
1 12-oz bag of semi sweet chocolate chips

Beat sugar, corn syrup, water, extract, shortening, and salt until combined. Knead by hand on counter, incorporating more confectioners sugar as you go. Roll out between two pieces of saran wrap (or parchment paper if you're not a poor college student). When flattened to 1/4 inch, place in freezer for 2 hours, or until firm. You MUST freeze them or they'll be impossible to work with.

Remove from freezer and cut into circles. I used a cup, but if you have a cookie cutter, go ahead. Not too large or the pieces will flop all over the place, but not too small or you'll get frustrated. 1-1/2 inches is great. Place on baking sheet and freeze for another hour. While filling is freezing, melt your chocolate.

When rounds are frozen (they won't get solid), start dipping. Use a fork to dip the rounds in the melted chocolate and place on the parchment to dry. If chocolate gets difficult to work with, microwave it. If patties become too soft for dipping, back to the freezer they go!

Orange Chicken

I found a new love. It's called orange chicken. It's much better than Panda Express and tastes fresher. Though I'm sure it's just as fattening. Dang.

2 lbs boneless,skinless chicken breast, cubed
1 1/2 c flour
1 egg (beaten)
1/4 tsp salt
1/4 tsp pepper
Vegetable oil for frying

Orange Sauce:
1 1/2 c water
2 TBSP orange juice
1/4 c lemon juice
1/3 c rice vinegar
2 1/2 TBSP soy sauce
1 TBSP orange zest (grated)
1 cup brown sugar
1/2 tsp ginger
1/2 tsp garlic (minced)
1/4 tsp red pepper flakes
3 TBSP cornstarch
2 TBSP water


Combine flour, salt, and pepper into Ziplock. Dip chicken in egg and shake in flour mixture to coat. Deep fry chicken in batches at 375' in deep fryer/wok until completely cooked and a little crispy. Meanwhile, in a large saucepan combine water, lemon juice, OJ, vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, and garlic. Bring to boil. Combine 3 TBSP cornstarch with 1/4 water in a small Tupperware and shake vigorously. Stir slowly into sauce until it thickens. Dump chicken in sauce and stir around. Strain chicken and serve with sticky rice.

Thanks to Bobby for this recipe!

Amy's Favorite Grasshopper Pie

This is my roommate's 22nd birthday cake. She's convinced this is what grasshopper pie should be. However, it's merely ice cream with a bunch of toppings on it. But since it was her birthday, I let her believe what she wanted and made it to her "exact" specifications. Plus a little twist of course. Me? Follow a recipe to exactness? HA!

1 row (about 19) Oreo cookies and 3 cookies (crushed) for topping
7 TBSP butter (UNSALTED)
Mint chocolate chip ice cream
Hard shell chocolate fudge ice cream topping
1/2 box Junior Mints, crushed/chopped

Oreo crust:
Preheat to 350'. Crush Oreos (do not take out filling) in Ziploc bag. Melt butter in bowl. Mix Oreos with butter and smash with hands (or the bottom of a glass) in pie pan to form a thin crust. Bake for 6-7 minutes or until "crispy." Let cool a bit.

Pour in soft ice cream until full. Top with hard shell topping and crushed Oreo/Junior Mint mixture. Cover with saran wrap and place in freezer for 3+ hours, or until set. Take out 15 minutes before you want to eat it, or you won't be able to cut it. Trust me on that one.