whipped cream recipe

Mini Mint Pie Jars

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Mini Mint Pie Jars: These mint pie jars are super easy to make and require no oven or stove! Starting with an Oreo cookie crust and featuring a cool and refreshing mint filling with just the right amount of crunch, these pies are sure to be the highlight of summer!

Mint Pie Jars | Sempre Dolce

“Oh what a beautiful mornin’,
Oh what a beautiful day,
I’ve got a beautiful feeling,
Everything’s going my way.”

Do you know that song? It’s from Rodgers & Hammerstein’s Oklahoma! and as I am currently listening to it, I feel like if there was a song to fit these Mint Pies, this would be it. (Yes, food can be paired with music…) Somehow I can just see myself in summer, sitting on a large porch in my rocking chair; lazily rocking back and forth, eating a mini pie and watching the world go round.

Unfortunately, that’s not what I’m doing. But, I do (Update: Did…) at least have these little pie jars within grabbing reach, and that’s good enough for me.

Mint Pie Jars | Sempre Dolce

I’m not a big fan of mini desserts the size of your thumb, but I do love ones that are the cutest serving size. What do I mean by that? I mean small enough to be super adorable, but still large enough to be satisfying and just the right amount of food. (I just can’t get over the idea of grabbing a jar and poof! a personal pie – or whatever dessert it might hold.)

Mini Mint Pies in Jars | Sempre Dolce

These Mini Mint Pie Jars are perfect for summer in that there is no oven required, no stove, and only the brief use of a mixer, which you could nix altogether if you use store bought whipped cream or extra frozen whipped topping.

And… mint. Could you get more refreshing??

Mini Mint Pie Jars | Sempre Dolce

If you’ve ever made or eaten “dirt” – the way too simple, but still yummy mixture of chocolate pudding, Cool Whip, and Oreos – this is very similar in taste; almost like a minty version. But of course, these are pies, so we also have crust and whipped cream for toppers.

These pies are just the thing for any summer gathering, as not only are they super simple to make and easy to serve, but can also be made ahead of time. Winner, winner, pie for dinner! < Sorry, that was bad…

Mini Mint Pie Jars | Sempre Dolce

Some Things to Note:

Crust: feel free to make the Oreo crumbs as fine as you wish, but since this is isn’t a traditional pie, I thought leaving them a little more chunky would be fun. Also, if you go the finer crumb route, I would recommend using a food processor for better results. Otherwise, placing the Oreos in a zip top bag and using the flat end of a meat tenderizer (or something similar) works well.

Filling: I have 30 chopped Andes Mints in the filling, which is a good amount, especially with the extra mints on top, but if you like things really minty then you might consider using 35-40 mints.

Whipped Cream Topping: you can go three routes here. 1.) Make your own, which is what I have in the recipe below. 2.) If you are not serving these at a gathering where you will need the whipped cream to be more stable, you can just use store-bought whipped cream. 3.) Buy an extra small container of frozen whipped topping (Cool Whip) and pipe it on. Whichever way you go, just remember to wait until right before serving to put the whipped cream on.

You will need 2 packages of creme filled cookies (Oreos) for this recipe.

You will need 12 (8 oz) mason jars for this recipe.

Mini Mint Pie Jars | Sempre Dolce

Now go make some mini pies and be instantly transported to a minty paradise!

Cottura Felice!

Mini Mint Pies in Jars
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  • 12 (8 oz) mason jars
  • For the Crust:
  • 1 (15.35 oz) package creme filled cookies (Oreos)
  • 3 tbsp. Unsalted butter, melted
  • Pie Filling:
  • 30 Andes Creme de Menthe Thins, roughly chopped
  • 20 creme filled cookies (Oreos), broken into large chunks
  • 1 (16 oz) container frozen whipped topping, thawed (I used Cool Whip)
  • Whipped Cream Topping:
  • 2 C. heavy whipping cream
  • ¼ C. powdered sugar


    For the Crust:
  1. Place creme filled cookies in a large Ziploc bag and using the flat end of a meat tenderizer, or a similar tool, crush cookies into crumbs. (Please see note in post!)
  2. Place crumbs in a medium-sized mixing bowl, and pour in about ⅓ of the melted butter. Stir, breaking up any extra large cookie chunks, then repeat this process 2 times.
  3. Divide crust mixture between jars, then, using a small spoon, press down on mixture to spread around jar and compact the crust.
  4. Place jars in freezer for about 30 minutes.
  5. For the Filling:
  6. In a large mixing bowl, combine thawed frozen whipped topping, cookies, and mints.
  7. Divide filling between jars, cover, and place in fridge; allow to chill for one hour, or until ready to serve.
  8. When ready to serve, make whipped cream.
  9. For the Whipped Cream:
  10. In the bowl of a stand mixer fitted with the whisk attachment, whisk cream and powdered sugar until stiff peaks form.
  11. Remove jars from fridge and uncover.
  12. Pipe or spoon whipped cream onto the tops of the pies. Garnish with extra chopped mints, serve and enjoy!
  13. Pies can be kept in fridge for 3 days.

Recipe adapted from Paula Deen.


Skillet Brownie w/Chocolate Espresso Whipped Cream

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Skillet Brownie with Chocolate Espresso Whipped Cream: This chocolatey skillet brownie is super easy to make and even easier to eat! Fudgy and filled with all the chocolate, then topped with a decadent dark chocolate espresso whipped cream, this is a dessert perfect to make and share with your loved ones!  

Skillet Brownie with Chocolate Espresso Whipped Cream | Sempre DolceHappy Friday and happy start of the weekend! Today, I’m going to get right down to business; brownie business, that is.

Valentine’s Day is 4 days away, tomorrow is 24 hours away (actually, it’s technically 7…), and be it for VD or tomorrow or next week, you need this skillet brownie and the whipped cream that accompanies it in your life. It’s chocolatey, espresso-y, chewy (< in a good way!), easy, fudgy, and there is absolutely no reason for you not to make it. No reason whatsoever – unless you happen to not like brownies, which in that case you may kindly leave the premises. Just kidding, I have plenty of non brownie desserts – but seriously though?

Skillet Brownie with Chocolate Espresso Whipped Cream | Sempre DolceBrownies are my go-to for comfort food. And I will even admit that the most comforting part about them is the process of mixing up the batter then licking the bowl, spatula, and anything with brownie batter remnants. If you’re laughing, I have nothing to say in my defense; I am completely guilty.

Skillet Brownie with Chocolate Espresso Whipped Cream | Sempre DolceAnother comfort food for me is skillet desserts, primarily cookies or brownies. There’s the anticipation of eating them warm, along with the way they just beckon for ice cream and chocolate sauce to be piled on top. Or whipped cream; like this chocolate espresso whipped cream.

Skillet Brownie with Chocolate Espresso Whipped Cream | Sempre Dolce I suppose you could say I’m in a mini espresso kick, but really I will take any chance to add espresso powder (or coffee granules if EP is not on hand) to a dessert. It can add so much to a recipe. However, not everyone may be a fan. So if you’re that person, I have good news: feel free to leave out the espresso in the whipped cream. It will taste decadent enough on it’s own, I assure you.

Skillet Brownie with Chocolate Espresso Whipped Cream | Sempre Dolce

Something else I ♥ about brownies – pardon all the love speak but it is the time for this, right? – is that they are super easy and quick to whip up, making them the perfect antidote to any sudden dessert cravings. This recipe only requires 8 ingredients, all of which you most likely have on hand. These ingredients are:

1.) Butter
2.) Sugar
3.) Vanilla
4.) Eggs
5.) Flour
6.) Salt
7.) Cocoa
8.) Chocolate Chips

If you do not have any of these ingredients on hand, this is where I draw the line and must inform you that we can’t be friends. (I will only make an exception on the grounds that maybe you haven’t been to the grocery store this week.) But I trust that since you are on this site, chances are pretty good that you have these essentials for life sitting around somewhere, amiright?

Something else you will need that you may or may not have is a cast iron or ovenproof skillet. If you do not have one, don’t fret, as you can make the brownie in a 10”round cake pan instead. I’ve done this with a skillet cookie and it turned out perfectly fine.

Skillet Brownie with Chocolate Espresso Whipped Cream | Sempre Dolce

Here’s hoping your weekend is filled with all sorts of fun and leisure, and your Valentine’s Day with skillet brownies, peanut butter cheesecakes, and other things sweet and chocolatey!!

Cottura Felice!

Skillet Brownie w/Chocolate Espresso Whipped Cream
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  • ¾ C. (1 ½ sticks) unsalted butter, melted
  • 2 ¼ C. granulated sugar
  • 2 tsp. vanilla extract
  • 3 eggs
  • 1 C. + 2 tbsp. all-purpose flour
  • ¾ C. unsweetened cocoa powder
  • ½ tsp. kosher salt (sea or table salt is fine too)
  • 1 ¼ C. dark chocolate chips (you can also use semi-sweet)
  • Chocolate Espresso Whipped Cream:
  • 1 C. heavy whipping cream
  • 1 tsp. vanilla extract
  • 2 ½ tbsp. granulated sugar
  • 3 tbsp. dark or regular unsweetened cocoa powder (I used Hershey’s Special Dark)
  • 1 tsp. Espresso powder or coffee granules


    For the Brownie:
  1. Preheat oven to 350° F. and spray a 10” cast iron skillet with cooking spray.
  2. In a large mixing bowl, whisk together the butter, sugar, and vanilla until combined.
  3. Whisk in eggs, one at a time, until blended.
  4. In a small mixing bowl, stir together the flour, cocoa, and salt.
  5. Gradually add the flour mixture to butter mixture, stirring with a rubber spatula to combine. Then stir in ¾ C. chocolate chips.
  6. Spread batter evenly in prepared pan and sprinkle remaining ½ C. chocolate chips over top.
  7. Bake for 35-38 minutes, or until a toothpick comes out with moist crumbs when inserted.
  8. While brownie is baking, make whipped cream.
  9. Once brownies are done baking, transfer to a cooling rack and let cool for about 20 minutes or until desired serving temperature. You definitely want to eat this warm, but not hot.
  10. For the Whipped Cream:
  11. To the bowl of a stand mixer, add heavy whipping cream, vanilla, sugar, cocoa, and espresso powder and whisk briefly to combine.
  12. Cover bowl with plastic wrap and chill in freezer, along with whisk attachment, for 30 minutes, at least.
  13. Once chilled, beat on high speed using the whisk attachment until stiff peaks form. (See note below!)
  14. Transfer whipped cream to a serving bowl.
  15. Serve brownies warm, with chocolate espresso whipped cream and chocolate sauce (if desired) for topping. Plain whipped cream and ice cream also make wonderful toppings.


If you have beat whipped cream for a few minutes and it’s still a bit runny, place bowl back in freezer for about 10 minutes, then beat again until you reach stiff peaks.


Brownie & Whipped Cream adapted from allrecipes.