GRASSHOPPER BAR RECIPES

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GRASSHOPPER RECIPE - NYT COOKING



Grasshopper Recipe - NYT Cooking image

The Grasshopper served at Dante, a New York City cocktail bar, is a fairly straightforward affair, calling on the crème de menthe, crème de cacao and cream demanded by the drink’s classic formula. To this, Dante adds an extra dose of both mint and chocolate flavor. The mint comes in the form of Branca Menta, the minty cousin to the Italian amaro Fernet Branca. Meanwhile, a slight shower of shaved chocolate on the drink’s surface crowns the cocktail. Be sure the crème de menthe brand you end up using is of the green variety, and not the clear. The color of the cocktail, said Linden Pride, an owner of Dante, is “part of its success story; it catches people’s attention.”

Provided by Robert Simonson

Yield 1 drink

Number Of Ingredients 6

1 1/2 ounces heavy cream
1 ounce crème de menthe, preferably Marie Brizard
1 ounce crème de cacao, preferably Giffard
1/4 ounce Branca Menta
Ice
Chocolate, for garnish

Steps:

  • Combine all ingredients, except the chocolate, in a cocktail shaker half-filled with ice. Shake until chilled, about 10 seconds, and strain into a chilled coupe.
  • Grate a light dusting of the chocolate over the surface of the drink.

CHOCOLATE-CARAMEL CRUMB CUPCAKES RECIPE - PILLSBURY.C…



Chocolate-Caramel Crumb Cupcakes Recipe - Pillsbury.c… image

One bite, and you'll taste the surprising creamy caramel filling in these lusciously rich cupcakes.

Provided by Pillsbury Kitchens

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Yield 18

Number Of Ingredients 12

1/2 cup caramel ice cream topping
4 oz cream cheese (half of 8-oz package), softened
1 box (19.5 oz) Pillsbury™ Chocolate Fudge Brownie Mix
1/4 cup baking cocoa
2/3 cup mini chips semi-sweet chocolate
1/4 cup packed brown sugar
2 tablespoons butter, softened
1/2 cup chopped pecans
1/3 cup packed brown sugar
1/3 cup Crisco® Pure Canola Oil
1/3 cup sour cream
3 eggs

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups (2 3/4x1 1/4 inches). In small bowl, beat caramel topping and cream cheese with wire whisk until smooth; set aside.
  • In large bowl, stir together brownie mix, cocoa and chocolate chips. Remove 2/3 cup brownie mixture to another small bowl; stir in 1/4 cup brown sugar, butter and pecans until crumbly.
  • To remaining brownie mixture, add 1/3 cup brown sugar, oil, sour cream and eggs; stir 50 strokes with spoon. Divide batter evenly among muffin cups. Spoon about 1 tablespoon caramel mixture onto center of batter in each cup. Sprinkle crumb mixture evenly over tops.
  • Bake 25 to 30 minutes or until toothpick inserted near edge comes out almost clean (center will be soft). Cool in pan 5 minutes; remove from pan to cooling rack. Cool 10 minutes. Serve warm or cool. Store covered in refrigerator.

Nutrition Facts : Calories 290 , CarbohydrateContent 35 g, CholesterolContent 40 mg, FatContent 3 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Cupcake, SodiumContent 140 mg, SugarContent 26 g, TransFatContent 0 g

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