Ever since I was a child, Christmas has been my favorite time of the year. And not just Christmas, but at the first sight of holiday cheer, I get that giddy childish buzz. I've talked about this before. You all know this. But lo and behold, 2012, once again, has proven different...surprise surprise. This was my first holiday season as a Catering Sales Account Manager at Milk Street Cafe in Boston, and while it is fantastic, it is also extremely stressful. But I love my job. I really do love my job. But, wow, stressful. I don't know how brain surgeons and fire fighters do it. Good Lord. But anyway, I digress..
For my job, I manage hundreds of companies and thousands of individual clients. I taste test a lot of good food and give presentations about it to some of the most well known companies in the
city country. I plan menus for events in Back Bay, the Seaport, South Boston and Charlestown. I will, eventually, run the online media for the business (2013 goal!). Oh, and if you tack on juggling the social life of a single 25-year-old and my attempt to keep my sanity at the gym (thank you, yoga), it's safe to say I've got, literally and metaphorically, a lot on my plate. And while it's been a fun few months filled of festive fetes, seasonal socializing and holiday hustle and bustle, I am, as the French may say, le pooped.
In fact, I might even say I was Grinchy this season. I didn't do nearly all of the things I usually do to get me in the holiday spirit, which may explain the major funk I was in Christmas Eve. That was, until I moved into the kitchen. Oh, the glorious kitchen. And I made this. And this was, literally, the easiest dessert I've made in a long time. Oh, and not to mention, fantastic. Read it, live it, love it. Sending you a very merry a relaxing holiday!
Grasshopper Ice Cream Pie
1 Gallon Edy's Slow Churn Mint Cookie (or any mint chocolate chip), softened slightly
1.5 cups crushed chocolate mint cookies
1 (6 oz) premade Oreo Pie Crust
1 cup hot fudge topping
1. Spread 1 pint of the ice cream in pie crust. Sprinkle 1 cup of the crushed cookies over ice cream to form a half inch later. Cover and freeze for 1 hour.
2.Spread remaining pint of ice cream over cookies, covering completely. Top with remaining crushed cookies. Cover and freeze about 3 hours or until firm.
3.Let stand at room temperature about for about 10 minutes before cutting. Heat up fudge topping and drizzle over slices. Cover and freeze any remaining pie.