So if you comment below, or on my facebook link (since I know it is sometimes tricky to make comments on blogs), you will be entered in a random draw for a box of Christmas goodies!! Comment about your favourite Christmas food or treat. The deadline for comments is December 16th, and I will deliver the baking the following week. You must be located in Winnipeg to be eligible for this giveaway!
It could contain any combination of the following:
Homemade Christmas Oreos
Imperial Cookies
Chewy Chocolate Gingerbread Cookies
Homemade "Turtles"
Chocolate Chip Cookie Dough Truffles
Chocolate Peppermint Bark Cookies
Christmas Cake Pops
Shortbread
Sugar Cookies
or other surprises!
Monday 5 December 2011
Homemade "Billy Miner" Pie
Billy Miner Pie is my favourite dessert at The Keg restaurant here in Winnipeg. Despite the name, it's not really a pie at all, but a type of mocha-flavoured ice cream or semi-freddo dessert with an oreo cookie crumb crust. However you categorize it, it is surely delicious!!
I developed a knock-off recipe that I make at home quite often. Guess what? I'm sharing it with all of you! I think the only difference in mine is that to achieve the mocha flavour, I use a chocolate layer and a coffee layer, instead of just one layer. It looks prettier that way!
Does anyone else out there have a restaurant favourite they have recreated at home? Let me know in the comments!! I am currently working on a rip-off of Starbucks "Cranberry Bliss Bar" - I LOVE those things!
Billy Miner Pie
Crust:
1.5 cups oreo cookie crumbs
1/3 cup butter
Chocolate and Espresso Mousse Layers:
scant 1/2 cup chocolate chips
1 TBSP instant espresso powder dissolved in just enough hot water
12 oz cream cheese (about 1.5 packages)
1/3 cup sugar
1 tsp vanilla
3 eggs, separated
1/2 cup sugar
1.5 cups whipping cream
To make crust:
Preheat oven to 350F. Combine crumbs and butter and press into a 9" springform pan. Bake for 10 minutes.
To make mousse:
Melt chocolate chips and set aside to cool.
Beat all 3 egg whites until soft peaks form. Add 1/2 sugar slowly and beat until stiff. Set aside.
Whip 1.5 cups whipping cream. Set aside.
Blend 12 oz cream cheese, 1/3 cup sugar and vanilla. Add egg yolks and beat until blended. Take half of this mixture and add to the melted chocolate (this will become your chocolate layer). Take the other half and add the prepared instant espresso (this will become your espresso layer). Now divide the beaten egg whites and the whipped cream evenly between the 2 mixtures and mix gently until blended.
Pour and spread the chocolate mixture over the crust, followed by the espresso mixture. Freeze 8 hours or overnight. Remove from freezer 30-45 minutes before serving, or refridgerate about 5 hours before serving.
Garnish with toasted almonds and carmel sauce.
Serves 10.
I developed a knock-off recipe that I make at home quite often. Guess what? I'm sharing it with all of you! I think the only difference in mine is that to achieve the mocha flavour, I use a chocolate layer and a coffee layer, instead of just one layer. It looks prettier that way!
Does anyone else out there have a restaurant favourite they have recreated at home? Let me know in the comments!! I am currently working on a rip-off of Starbucks "Cranberry Bliss Bar" - I LOVE those things!
Billy Miner Pie
Crust:
1.5 cups oreo cookie crumbs
1/3 cup butter
Chocolate and Espresso Mousse Layers:
scant 1/2 cup chocolate chips
1 TBSP instant espresso powder dissolved in just enough hot water
12 oz cream cheese (about 1.5 packages)
1/3 cup sugar
1 tsp vanilla
3 eggs, separated
1/2 cup sugar
1.5 cups whipping cream
To make crust:
Preheat oven to 350F. Combine crumbs and butter and press into a 9" springform pan. Bake for 10 minutes.
To make mousse:
Melt chocolate chips and set aside to cool.
Beat all 3 egg whites until soft peaks form. Add 1/2 sugar slowly and beat until stiff. Set aside.
Whip 1.5 cups whipping cream. Set aside.
Blend 12 oz cream cheese, 1/3 cup sugar and vanilla. Add egg yolks and beat until blended. Take half of this mixture and add to the melted chocolate (this will become your chocolate layer). Take the other half and add the prepared instant espresso (this will become your espresso layer). Now divide the beaten egg whites and the whipped cream evenly between the 2 mixtures and mix gently until blended.
Pour and spread the chocolate mixture over the crust, followed by the espresso mixture. Freeze 8 hours or overnight. Remove from freezer 30-45 minutes before serving, or refridgerate about 5 hours before serving.
Garnish with toasted almonds and carmel sauce.
Serves 10.
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