3 Irresistible Girl Scout Cookie Dessert RecipesFood The List
Take your love for Girl Scout Cookies to the next level with these mouth-watering desserts. Snacking and dunking is just the beginning for these beloved treats, and Lindsey Granger is giving us three delicious desserts you should try with your next box!
1. Thin Mints Milkshake
We stopped by Grape Fruit & Wine Bistro to get on the Thin Mint Crazy Milkshake food coma ride. You start with a glass that's covered in chocolate frosting and crumbles of Andes Candies, Starlight Mints and pieces of Girl Scout Cookies. Then you create your milkshake with the star of the show – mint chocolate chip ice cream mixed with mint cookies and milk. It's almost too good to eat!
Thin Mint Crazy Milkshake Food Coma Ride!
4 cups mint chocolate chip ice cream
1 cup milk
6 – 8 Thin Mint cookies
Chocolate frosting (recipe below)
8 Thin Mint cookies coarsely chopped
10 green Starlight mints coarsely chopped
12 Andes Creme de Menthe Thins coarsely chopped
Additional toppings: Thin Mint Cookies, York Peppermint Patties, Mint Chocolate M&M’s, Andes Thins, Junior Mints, Mini Chocolate Cupcakes, Green Jimmies Sprinkles, Green Candy Canes or Green Mint Reception Candy Sticks
Spread chocolate frosting on the outside of your milkshake glasses, coming down 2-3 inches from the top. Cover the frosting with a layer of chopped cookies, Starlight mints and Andes candies. Drizzle chocolate syrup down the inside of the glass in streaks. Combine the ice cream, milk and cookies in a blender, and blend until smooth. Pour milkshake into the prepared glasses. Top with a thick layer of whipped cream. Skewer the mini cupcakes through straws, and put them on top of the whipped cream. Finish by decorating the milkshake with candy toppings, sprinkles and of course, more Thin Mint cookies! Serve and enjoy immediately. Recipe yields 2 large or 4 smaller milkshakes
1 cup softened butter
½ cup cocoa powder, sifted
5 cups powdered sugar
1 tsp vanilla
3-4 tbs milk
Whip butter and cocoa together until smooth in large bowl. Stir vanilla and powdered sugar. Slowly stream in milk until frosting reaches desired consistency. Scrape sides and whip again until light, fluffy and smooth, 1-2 minutes.
2. Pineapple Samoas Cheesecake
Next on our sugary trip, we stopped by Super Chunk to make a Pineapple Samoas Cheesecake. You start with your crust, made up of crushed up Samoas, brown sugar, and butter. Then you kick your traditional cheesecake batter up a notch by adding a touch of pineapple juice. Refrigerate this beauty overnight, and in the morning top it all off with some whipped cream and a Samoa in the center. Make it your next summer party delicacy!
Pineapple Samoas Cheesecake
From Country Velador, Pastry Chef
Super Chunk Sweets & Treats
1 ½ Cups Girl Scout Samoas / Caramel deLites Cookies
¼ cups brown sugar
¼ stick butter, browned
4 cups cream cheese
1 cup sugar, granulated
1 cup cream
2/3 cups pineapple juice
1/4 cups flour
For crust: crumble cookies then mix with brown sugar. Add browned butter and mix. Put mixture into an 8-inch spring form pan with sides greased. Use enough to create a ¼ inch layer. Tap down for a flat even surface. For cheesecake: mix cream cheese and granulated sugar until smooth. Scrape the sides of the bowl, then add eggs one at a time and mix. Add cream, pineapple juice and flour and continue to mix until smooth. Pour cheesecake mixture into pan. Bake at 325 degrees for 30-40 minutes. Cheesecake should be set with just a little jiggle. Chill for at least four hours, or overnight. Remove from spring pan. Top with whipped cream and additional cookies.
Scraping keeps the cream cheese from sticking to the sides of the bowl. It keeps the mixture smooth, without lumps. Chilling for at least four hours is important. Otherwise it will fall apart as you remove it from the pan.
3. Meyer Lemon Tart
Finally, we headed to Brat Haus to create the Meyer Lemon Tart with a favorite, trefoils! The lemon in this dessert brings just a tiny bit of acidity to the dish, toning down the sweetness. You start by crumbling your cookies with butter to make the crust, then you make the actual lemon curd, which consists of eggs, sugar, cornstarch and a little bit of gelatin. Pour it into your crust, refrigerate for 15 minutes, and then garnish to your liking.
227 grams Trefoil cookies pulverized
85 grams butter
28 grams powdered sugar
Meyer Lemon Curd
4 ea eggs, whole
4 ea Meyer Lemon Juice, no seeds
350 grams granulated sugar
225 grams butter
23 grams corn starch
1 ea sheet gelatin
50 gram egg white
100 grams granulated sugar
5 grams corn syrup
4 ea egg whites
150 grams powdered sugar
150 grams granulated sugar
1 tsp cream of tartar
1 ea Meyer Lemon zested
1 ea lime zested
Caramelized white chocolate
4 oz white chocolate chopped
In a medium-sized mixing bowl, combine the crumbs, sugar, and butter. Press the mixture into the bottom and partway up the sides of a 9” tart pan. To blind-bake the crust, place it in a preheated 375 F oven for 15 minutes, just until set and you smell the cookies toasting. Remove the crust from the oven, cool on a rack.
Fill a small pot with 1 inch of water. Bring to a simmer. Place eggs in bowl and set over simmering water. Add sugar and whisk constantly creating a sabayon. Then add remaining ingredients whisking over heat until thickened and creamy. Remove from heat, strain, and pour into cool tart shell. Place in refrigerator to set up.
Place sugar and glucose in small pan and cover with water. Place over medium heat, bring to boil and cook till temperature reaches 238 degrees. Place egg whites in mixer with whisk attachment.Turn on and whisk on medium, whisking so they start to increase in volume. Then create the soft peaks. As soon as sugar reaches temperature, drizzle into egg whites. Once sugar is added, whisk till room temperature, approximately 5 minutes. Transfer to piping bag with pip onto curd when ready to serve. Using a torch, brulee the meringue to give it some color.
Combine everything in kitchen aid bowl. Whisk on high until glossy stiff peaks. Spread on to silpad or parchment paper. Cook in oven for 1 hour and 15 minutes until dry. Heat oven as low as possible. Once done, meringue should be white in color, completely dried out and snaps into shards.
Preheat Immersion Circulator to 194 F. Seal chopped chocolate in vacuum seal bag. Place chocolate in bath for 12 hours. Once done, if should resemble caramel sauce. Cool in bag in ice water till firm.
Once curd is set, pipe Italian meringue into desired design. Top with shards of citrus meringue and micro plain white chocolate over the top.
Just when you thought Girl Scout Cookies couldn't get any better, we get hit with these decadent, mouth-watering, photo-worthy treats! Enjoy!
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Girl Scout Cookie Thin Mint Martini
2 Thin Mint Cookies
1 ounce DeKuyper Creme De Cocoa
1 ounce DeKuyper Peppermint Burst Schnapps
1 ounce heavy cream
Start by using a knife to smear chocolate frosting along the rim of the glass. Add sprinkles to decorate. Cut a small space into a Thin Mint Girl Scout Cookie and put it on the rim of the martini glass as well. Pour 1 ounce DeKuyper Creme De Cocoa into a separate cup. Add 1 ounce DeKuyper Peppermint Burst Schnapps to that cup. Add 1 ounce heavy cream. Add ice. Shake these all together then strain into martini glass. Top this drink with crumbled Thin Mint pieces and you're all set!