The year 2012 marks the 100-year anniversary of the Girl Scouts. What better way to celebrate this milestone than by buying multiple boxes of Girl Scout cookies?
Thin Mints, Samoas, Do-Si-Dos, Tagalongs, Savannah Smiles, Shortbread — the list goes on and on. With Girl Scout Cookie season in full swing (as evidenced by the little stands set up in front of every store I enter) bloggers are finding some mouth-watering inspiration for recipes:
Thin Mint Truffles
Liz from Blog is the New Black created some minty truffles that use a sleeve of Thin Mints, cream cheese and melted chocolate. She says, “Ladies and gentleman, I present to you the easiest way to incorporate more Thin Mints into your diet!
"Everyone’s favorite cookie gets pulverized into mere crumbs and then mixed with tangy cream cheese and then dives into a chocolate bath with a hint of mint. These truffles are bite-sized and totally ‘poppable!’ Thin Mints are destroyed and reconstructed, emerging even tastier than before.”
Jocelyn from BruCrew Life takes the chocolate and peanut butter Tagalong cookies to a whole new level by incorporating them into a cupcake. The Tagalong is placed in the bottom of a cupcake liner, and then the liner is filled with vanilla cake batter. Then it's cooked and topped with honey peanut butter cream frosting.
If you run out of your favorite Girl Scout Cookies or you simply want the delicious taste but Girl Scout Cookie season is over — simply make your own! Alice from Sweet Savory Life promises unbelievable results from her homemade oatmeal peanut butter cookies.
She says, “I’ll warn you up front that these cookies are LETHAL! I guarantee you that one bite will give you a cookie experience to remember. They will command the attention and affection of all who eat it and in return you will be heaped with praises.”
Frozen Samoa Dessert
As the weather warms up you may want to bring a frozen dessert to your next potluck. Try the Frozen Samoa Dessert as seen on sixsistersstuff.com. It starts by baking chocolate chip cookie dough that has been spread onto the bottom of a pan. Then it’s topped with layers of toasted coconut, chocolate chips, caramel, ice cream, Samoa cookies (of course), fudge-covered graham crackers and finally fudge topping. This dessert is sure to please a crowd and your taste buds!
Below are two of the recipes for you to enjoy (used with permission of their authors):
Girl Scout Thin Mint Truffles as seen on Blog is the New Black
1 sleeve of Girl Scout Thin Mints
1 jar cream cheese frosting or 1 block of cream cheese (softened)
8-ounce chocolate, melted (white, milk, semi-sweet, dark, etc.)
1 teaspoon mint extract (optional)
- In a food processor, pulse Thin Mints until you are left with crumbs. (Work in batches if necessary). Set aside in a mixing bowl.
- To the crumbs, add about ½ of the jar of cream cheese frosting. (Add more if desired. I used about ¾ of the jar.) Mix well. (I’ve seen these made with cream cheese. ... Eyeball your amount and do a taste test!)
- Roll “dough” into 1-inch balls. Place on wax paper and refrigerate until firm.
- Meanwhile, melt the chocolate for dipping. Add mint extract, if using. (I recommend it!)
- Dip the balls one by one, coating all sides.
- Return to wax paper to dry. Cover with sprinkles, if using.
Oatmeal Peanut Butter Cookies as seen on Sweet Savory Life
1/2 cup unsalted butter, softened
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
1 cup quick-cooking oats
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons unsalted butter, softened
1 cup confectioners’ sugar
1/2 cup smooth peanut butter
2 1/2 tablespoons heavy whipping cream
- Preheat oven to 350 degrees fahrenheit.
- In a large bowl, cream together the butter, peanut butter, white sugar, brown sugar and vanilla. Add egg and beat well.
- In another bowl, combine the oats, flour, baking soda, baking powder and salt. Add the dry ingredients to the creamed mixture.
- Mix the ingredients together until well combined.
- Using a cookie scoop, make uniform cookie dough balls. Cut each dough ball in half down the center. Take each half and roll it into a ball and place it onto a greased baking sheet, pressing each mound down with the palm of your hand to 1/4-inch thick disks.
- Bake for 10 minutes, or until cookies are light brown.
- To Make Filling: Cream the butter and confectioner’s sugar, peanut butter, and cream together until well combined.
- Transfer the filling into a pastry bag or large Ziplock bag (cutting the corner to create a makeshift pastry bag). Squeeze approximately three teaspoons of filling onto the bottom sides of half the cookies. Top each filled cookie with the other half of the cookies — bottom side facing down.
Karen Petersen is the author of 365 Days of Slow-Cooking. Follow her blog at: http://www.365daysofcrockpot.com/