How To make Frango Mint Pie
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1 c Butter
2 c Sugar, confectioner's
-(sifted) 4 oz Chocolate, unsweetened
4 Eggs
3/4 t Peppermint extract
2 t Vanilla extract
10 Vanilla wafers,
-crushed Beat the butter and sugar in a large bowl until light and fluffy. In the top of a double boiler, melt the chocolate. Add to the butter-sugar mixture and beat thoroughly. Add the eggs one at a time, beating well after each egg, until well blended. Fold in the peppermint and vanilla. Line the pie tin with the vanilla wafer crumbs (buttering the pie tin makes them stick to the side a little better). Pour in the filling. Refrigerate for two hours. NOTES: * Decadent chocolate mint pie -- One of the things that is memorable about Marshall Field's department store in Chicago is their "Frango chocolate mints." This pie captures the flavor perfectly. I got the recipe from Malcolm Slaney, who "found it in a cookbook when [he was] attending Kayak School in Oregon." * This recipe fills a shallow 8 inch pie tin; add 50 percent to everything to fill a 9-inch pie tin. * If you're not very good at pie crusts (I'm not), feel free to use a pre-formed graham cracker crust. The chocolate and mint flavors predominate, no matter what crust you use. * This is serious decadence! The first time I made this, I stopped several times in disbelief of just what I was doing. Enjoy! : Difficulty: moderate (melting chocolate is tricky). : Time: 30 minutes preparation, several hours chilling. : Precision: measure the ingredients. : Chris Kent : Western Research Laboratory, Digital Equipment Corp., Palo Alto, Calif., USA : kent@decwrl.dec.com -or- decwrl!kent : Copyright (C) 1986 USENET Community Trust
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Mint Trio Chocolate Cookies–A Frango Original Recipe.
This decadent chocolate cookie recipe is the perfect way to celebrate 100 years of Frango with friends and family. See full recipe below.
Frango Mint Trio Chocolate Cookies
Yield: 36 cookies
Bake at 375° for 8-9 minutes
WHAT YOU'LL NEED
• 1 ½ sticks of butter, softened
• 3 eggs
• 1 tsp vanilla
• 1 ½ cups of brown sugar, packed
• 2 cups all-purpose flour
• 2/3 cup cocoa powder
• 1 ½ tsp instant espresso
• 1 tsp baking soda
• 1 tsp salt
• 36 Frango® Mint Trio pieces, halved lengthwise. (Reserve tops for topping baked cookies, roughly chop bottom pieces for batter)
INSTRUCTIONS
1. Preheat oven to 375°.
2. Combine flour, cocoa powder, baking soda, salt and instant espresso. Whisk gently. Set aside.
3. In a stand mixer, mix butter and brown sugar until fluffy.
4. Add eggs one at a time, mixing between additions.
5. Mix in vanilla.
6. Mix in flour mixture, adding slowly until combined. Batter should look thick and fudge-like. Do not over mix.
7. Fold in the roughly chopped Frango bottom pieces.
8. Scoop rounded tablespoons of cookie dough onto parchment-lined cookie sheets, allowing room for spreading.
9. Bake at 375° for 8-9 minutes for a soft, chewy cookie. Slide parchment onto cookie rack to cool.
10. Top baked cookies with Frango® Mint Trio tops.
• CHICAGO VERSION: Top immediately
• SEATTLE VERSION: Cool 2-3 minutes before topping
Allow chocolates to cool completely before storing in airtight containers.
Order your Frango Chocolates today at FRANGO.COM and share your photos with us, #FrangoChocolate.
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