I’m super excited about today’s post because I’m joining 34 other bloggers to honour and celebrate a woman who has a very special place in our hearts and our lives: Isabel Laessig of Family Foodie.
Isn’t she gorgeous?
I owe my blogging career to Isabel. About a month after I started blogging, I got a message from Isabel asking if I would like to join her Sunday Supper group. At that time, I had no idea what I was doing. I didn’t know anybody on social media. I was just lil’ ol’ me, baking in my cramped apartment kitchen, taking hideous looking photos and sharing my thoughts with the world. No one was really reading, except for a few friends and family members. When I got Isabel’s invitation, I immediately jumped at it and damn, am I glad I did. Joining Sunday Supper opened up a whole new world of friends, support, encouragement, wisdom and community. It truly is a family.
This is the Sunday Supper crew at last year’s Food and Wine Conference. Even though I was meeting many of the people for the first time in real life, it didn’t feel like a “nice to meet you.” It was definitely a family reunion.
Isabel inspires me to no end. She started Sunday Supper because she wanted to bring families back around the dinner table to share in a meal as well as in each other’s lives. Sunday Supper started out with only a few bloggers but has now grown into a force to be reckoned with: working with numerous national sponsors, collaborating with celebrity chefs, reaching 2 million weekly followers, organizing 3 successful years of the Food & Wine Conference at the gorgeous Rosen Shingle Creek Resort in Orlando, Florida and so much more. I don’t know how you do it all, Isabel!
Because I know that Isabel claims she isn’t much of a dessert-baker (I think the lady is a touch too modest!), I wanted to make her something sweet for her birthday. So I present to you my mint chocolate cream pie:
The pie isn’t too sweet due to a combination of Oreo and graham cracker crumbs in the crust and the mint cuts through the richness of the chocolate, making this a very refreshing dessert.
Isabel, I’m so sad I missed the conference this year! Hopefully I’ll make it next year and can give you a huge hug. For now, enjoy your virtual birthday party. Love you, lady!
A huge “thank you” must go out to our host, Terri, of Love and Confections, who gathered us all together and put this wonderful party in place. Thank you so much for all of your hard work, Terri!
Join us all in celebrating Isabel’s Birthday with all the delicious food and drinks her #SundaySupper family prepared!
- Birthday Cake Cocktails by Daily Dish Recipes
- Blueberry Lavender Mojitos by Amee’s Savory Dish
- Caipirinha Colada by A Kitchen Hoor’s Adventure
- Fig-Bourbon Fizz by Culinary Adventures with Camilla
- Mocha Martini by Desserts Required
- Mocha Mudslide by Cosmopolitan Cornbread
- Plum and Thyme Champagne Cocktail by Hezzi-D’s Books and Cooks
- Summer Fizzies by Momma’s Meals
- 2-Ingredient Deviled Eggs by Shockingly Delicious
- Apple and Chorizo Crostini with Shallots and Basil by Crazy Foodie Stunts
- Buffalo Chicken Wontons by Bobbi’s Kozy Kitchen
- Burrata Caprese Crostini with Proscuitto by The Crumby Cupcake
- Chorizo and Kimchi Potato Pancakes from kimchi MOM
- Cotija and Roasted Corn Guacamole by Simply Healthy Family
- Gluten Free Basil Tomato Flatbread by Gluten Free Crumbley
- Salt Cod Fritters by Recipes Food and Cooking
Birthday Main Courses:
- Chai Sweet Chili Chicken Flatbread by Lifestyle Food Artistry
- Chorizo Eggs Salad by Cindy’s Recipes and Writings
- Espetada (Portuguese Beef Skewers) by Curious Cuisiniere
- Grilled Salmon Rice Salad by Magnolia Days
- Sofrito Marinated Beef Skewers by Nik Snacks
- Steak with Red Wine Reduction and Blue Cheese by The Weekend Gourmet
- Angel Food Cake by Feeding Big
- Birthday Blondies by Peanut Butter and Peppers
- Chocolate Chip Cookie Cake with Buttercream Icing by Whole Food | Real Families
- Chocolate Doughnuts with White and Chocolate Glaze by Grumpy’s Honeybunch
- French Vanilla Eclair Cake by Love and Confections
- Homemade No-Churn Nutella Chocolate Chip Ice Cream Cheesecake by Cupcakes & Kale Chips
- Italian Cream Cake by That Skinny Chick Can Bake
- Japanese Cherry Blossom Brownies and 10 Tips on How-To Get Drunk With Happiness by NinjaBaker
- Mint Chocolate Cream Pie by gotta get baked
- Pink Lemonade Cookies by Kudos Kitchen by Renee
- Queijadas de Sintra by Food Lust People Love
- Red Currant Cheesecake Ice Cream by A Day in the Life on the Farm
- Summer Peach Cake by The Wimpy Vegetarian
Mint Chocolate Cream Pie (adapted from Saveur)
10 tbsp unsalted butter plus extra butter for greasing pie pan
1 tsp mint extract
1 1/2 cup Oreo cookie crumbs
1 1/2 cup graham cookie crumbs
* if you only want to use one type of crumb, use 3 cups of it
3 1/2 cups half-and-half
1/2 cup sugar
1/4 cup cornstarch
9 large egg yolks
6 tbsp unsalted butter, cut into cubes
3 ounces dark chocolate, finely chopped
2 tsp vanilla extract
2 tbsp mint extract
2 cups heavy cream
3/4 cup powdered sugar
1 tbsp vanilla extract
dark chocolate, shaved, for garnish
For the crust:
Place the cookie crumbs in a medium bowl. Melt the butter either in a small saucepan or in the microwave. Pour the butter over the cookie crumbs and mix together. Add the mint extract and mix until combined. Press the crumbs into the prepared pie pan. Place in the fridge while you prepare the filling.
For the filling:
Heat the half-and-half in a medium saucepan over medium high heat just until it begins to simmer. Remove the pan from the heat.
In a large heat-proof bowl, whisk together the sugar and cornstarch. Add the egg yolks and whisk until smooth. Slowly drizzle the heated half-and-half into the egg yolk mixture, whisking constantly, until smooth. Return the mixture to the saucepan and heat over medium heat. Don’t stop whisking, making sure to get into all the edges of the saucepan. Cook until bubbles start rising to the surface and the mixture is very thick, approximately 4-5 minutes. Remove the pan from the heat and add the butter and chocolate in small batches, whisking until smooth and completely incorporated. Stir in the vanilla and mint extract.
Place a sieve over a medium bowl and pour the custard mixture through the sieve to remove any lumps of egg. Cover with a sheet of plastic wrap, placing the wrap directly onto the surface of the custard (this prevents a skin from forming). Place in the fridge to set, at least 4 hours.
For the whipped cream:
Place your mixing bowl and whisk attachment into the fridge so that your utensils are as cold as possible before whisking.
Place the heavy cream, vanilla and powdered sugar inside the bowl and whisk at medium-high speed until stiff peaks form.
Remove the custard from the fridge and whisk it a bit to loosen. Pour the custard into the crust. Spread the whipped cream over top of the custard and decorate with the chocolate shavings.
Keep the pie refrigerated until ready to serve. It keeps well in the fridge up to 3 days (if it lasts that long!).