Frozen Mudslide Pies Recipe from Desserts in Jars
Score: Desserts in Jars – 10 GPS-0
I love jars, I love desserts, I love gardens! Sounds like a recipe for a perfect Saturday afternoon, right? I was really looking forward to a day in the country visiting the Mariani Estate and Gardens with the Woodlands Garden Club to see recipes demonstrated from Shaina Olmanson’s new cookbook, Desserts in Jars followed by a garden walk…especially after I heard our forecast for a quintessential summer Saturday…sunny, 80 degrees, no humidity.
But the GPS was wrong, has that ever happened to you? After a couple of tries (and some kind human intervention) we finally pulled up to the right spot, although we didn’t pull up in style like these folks did!
So…instead of arriving early and settling into a lovely demonstration by Chefs Corey and Sara Grupe….we arrived to hear the applause as their presentation was ending. A little frazzled and disappointed we were soon under the tent enjoying delicious Frozen Mudslide Pies, homey Lemon Blueberry Bread Pudding and ice cold non-alcoholic Peach Granita Bellinis.
The Mariani Gardens were in full bloom and the perfect backdrop for a garden party.
Chefs Corey and Sara shared that they believe that desserts that are prepared in jars are perfect for folks who want to make things ahead. You can determine the perfect proportion size and jars are easy to store and transport.
The desserts were served to us in “tasting size” 4 ounce jars. I thought that it would be a great idea for Sunday Supper with your family and friends to serve more than one dessert and serve them in these smaller containers so that there would be no guilt when you had two.
What’s not to love about canning jars? They symbolize preservation of food traditions, are easily portable and are well…delightful! All good things can come in jars and Shaina proves it. Her creativity inspires with tasty recipes using traditional canning jars in delightful, innovative ways for you to cook, serve, drink and give as gifts.
After emptying the jars of all their goodness, visitors were off on a self-guided tour of the grounds.
The kitchen garden was my favorite with terracotta urns bursting with blooms, raised beds filled with an outstanding variety of herbs, vegetables and flowers featuring towering handmade trellises.
A long line was forming and folks were walking away with their arms loaded with books. Many said that the book had inspired them to cook in jars and others were excited to give them as gifts. It’s not often that you can do your holiday shopping under a canopy of leaves surrounded by flowers.
I got permission to let you have a taste of one of the recipes that we enjoyed. The Frozen Mudslide Pies are rich, creamy and of course frosty, perfect for a warm summer afternoon and just like the other recipes in this book…portable, charming and delicious.
Frozen Mudslide Pies Recipe
Yield: 8 - 8 oz. jars or 16 - 4 oz.
Prep Time: 30 minutes
Cook Time: 2 1/2 hours
Total Time: 3 hours
What can be better than chocolate cookies buried under smooth chocolate and espresso ganache topped with a swirl of whipped cream?
For the Crust
1 cup chocolate cookie crumbs
2 tablespoons unsalted butter, melted
For the Espresso Ganache
8 ounces bittersweet chocolate, chopped
3/4 cup heavy cream
3/4 teaspoon instant espresso powder
1 teaspoon vanilla extract
For the Chocolate Filling
1 cup heavy cream
3/4 cup confectioners' sugar
3 tablespoons cocoa powder
For the Whipped Cream
1/2 heavy cream
1 tablespoon confectioners' sugar
Espresso powder, for garnish
1. Make the crust: Mix the cookie crumbs and butter until the crumbs are evenly coated. Press 2 tablespoons of the crumbs into the bottom of each of eight 8-ounce jars and set aside.
2. Make the ganache: Place the chocolate in a heatproof bowl. In a small, heavy-bottomed saucepan, heat the heavy cream over medium heat just until it boils. Remove from the heat and pour over the chocolate pieces. Allow to stand for 1 minute and then whisk in the espresso powder and vanilla until all the chocolate is melted and the mixture is smooth. Pour evenly into the jars over the chocolate crust. Refrigerate the jars until firm, about 30 minutes.
3. Make the chocolate filling: Beat together the heavy cream, confectioners' sugar, and cocoa in a medium-size bowl until stiff peaks form. Using a pastry bag and tip, preferably, or a zip-top bag with a corner cut off, pipe the filling over the espresso ganache layer. Cover loosely and freeze for at least 2 hours, until ready to serve.
4. Make the whipped cream: Beat together the heavy cream and confectioners' sugar. Pipe a small dollop onto the top of each pie and sprinkle with espresso powder. Serve immediately.
In the spirit of full disclosure, this is not a sponsored post. I was given a “goody bag” which included a copy of the book as well as various brochures for businesses in the area.