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Angels Unawares, Serial #11 and Mint Cream Cups

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So you’ve had enough of winter and you’re checking out the calendar and counting down the minutes, the seconds till spring. Then here comes this nasty north wind and–WHAM–knocks you back into January with its frigid temps and swirling snow and those damn icy patches (still got a bruise on my butt!).

What the heck is going on with this weather?

Well, at Reading and Recipes, we can’t control the weather but we can make it just a tad easier to tolerate. These Mint Cream Cups are oh so simple to throw together but oh so pretty to look at and yummy and fun to eat. They’ve got the old standby pick-me-up of chocolate in the crunchy crumbs at the bottom topped with the tang of mint and the light airiness of cream, all rolled into one easy to store, quick to eat cup. Add a little more green food coloring if you want to make it into a St. Patty’s Day treat, or skip the food coloring if you just want the white creaminess over the chocolate earthiness. Whatever it takes to get you through till spring.

Angie feels about the same way in Angels Unawares, Serial #11. She’s longing for some signs of spring in a world devoid not only of spring but also of hope. Yet her spirit and determination will not surrender to the brutality of the place she’s landed in. In her case, springtime exists not outside her but inside. And maybe that’s a reminder we all could use–as the wind slams into the house and knocks the power out again.

mint cream

Mint Cream Cups

5 chocolate graham cracker sheets*

1 1/2 cups marshmallow fluff

1/4 teaspoon mint extract

2 cups whipped cream or thawed Cool Whip**

green food coloring (optional)

mint pies

Add the chocolate graham cracker sheets to a food processor and pulse until the cookies are thick crumbs. You should have about 3/4 cups of crumbs at the end. Set these crumbs aside.

In a mixing bowl, add the marshmallow fluff. Beat the marshmallow fluff until it becomes less of a sticky ball and more of a manageable batter. (This took me about 1-2 minutes of vigorously beating by hand.) Add the mint extract to the fluff and continue to beat the mixture until the mint extract is evenly distributed. Next, fold in the whipped cream. Add a few drops of green food coloring, if using, and continue to fold the ingredients together. Add as much food coloring as you need to get your desired color of green.

Divide the chocolate cookie crumbs between two glasses or one-cup mason jars. Top with cream mixture. Cover each cup and refrigerate for at least 2 hours, or overnight. When ready to serve, top the mint cream mixture with a dollop of whipped cream or a few chocolate cookie crumbs. Serve chilled.

Makes 2 cream cups.

*Or 3/4 chocolate cookie crumbs. If you have Thin Mint Girl Scout Cookies, these would work great in this recipe!

**To yield 2 cups whipped cream, you will need 1 cup heavy cream. Whip the heavy cream until soft peaks form.

mint cream pies

{Adapted from A Pretty Life in the Suburbs}

Click below to listen to or read Serial #11 of “Angels Unawares”.

Angels Unawares, Serial #11, audio © Jeffrey Anderson

Angels Unawares, Serial #11, text © Jeffrey Anderson


About Elaine

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