Girl Scout Cookie Recipes
These recipes have been collected over the years by Girl Scouts of Kentuckiana from Little Brownie Baker, Desserts First Chefs, Girl Scout Troops, Girl Scout Volunteers & Staff, and many other sources. We hope you can enjoy a few, or maybe ALL of them!
** Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness **
Bourbon Samoa Chess Bars with Toasted Coconut
Recipe by Emily Williams, Butterfly Garden Café
1 cup sweet flaked coconut
1 box yellow cake mix
3 eggs
2 sticks butter, melted
8 oz. cream cheese, softened
4 cups powdered sugar
3 tablespoons Kentucky bourbon
2 boxes Girl Scout Cookie Samoas, roughly chopped
Preheat oven to 350 degrees. Spread coconut out on a rimmed baking sheet and bake for about 25 minutes, stirring every 10 minutes or so. Coconut should be tan, not dark brown. Set aside. Grease a 9”x13” baking dish. Mix by hand the cake mix, 1 egg, and 1/2 of the melted butter. Pat this mixture into the greased dish and top with toasted coconut. In an electric mixer, blend cream cheese and remaining eggs until smooth. Gradually mix in powdered sugar and then butter, until smooth. Stir in bourbon and chopped Samoas. Pour cookie mixture over coconut. Bake for about 30 minutes, until edges are brown. The middle will still be jiggly; allow cake to sit for at least 30 minutes.
Thin Mint Chocolate Cheesecake
Recipe by Kathi Lincoln, Lite 106.9
Thin Mint cookie crust:
1 sleeve plus 4 Girl Scout Thin Mint cookies
4 TBS. butter or margarine-melted
Crumble mints in 9 in. pie plate. Add melted butter and blend well.
Press firmly onto bottom. Bake at 375 for 8 min. Cool completely.
Cheesecake:
2 PKG. of cream cheese-softened
1/2 cup sugar
1/2 TSP. vanilla
2 eggs
4 squares Bakers semi-sweet Baking chocolate, melted slightly cooled
Preheat oven to 325. Beat cream, sugar, and vanilla in large bowl until well blended. Add eggs and mix just until blended. Stir in melted chocolate. Pour into crust. Bake 40 min. or until center is almost set. Cool. Refrigerate several hours.
Give Me Samoa Cheesecake
Recipe by John Varanese, Owner & Chef of Varanese
1 Box of Do-si-Dos
1 ½ oz sugar
4 oz butter
Crust:
1 box Girl Scout Cookie Samoas
3 lbs cream cheese
1 lb sugar
8 eggs
Caramel sauce
Chocolate sauce
Puree the Do-si-Dos until powdered. Mix in sugar and butter. Coat a spring form pan with mixture and bake for 3 minutes (or until crust sets) at 350 degrees. In a mixer add softened cream cheese and sugar. Beat until slightly fluffy. Then add eggs. Layer bottom of pan with mix, and then add a layer of Samoas. Repeat this step again and top with remaining cream cheese mixture. Decorate top with chocolate and caramel sauce. Bake at 350 degrees for 45 minutes in a water bath. Cheesecake is done when it passes the toothpick test.
Vincenzo’s Almond Joy
Recipe by Nancy Ashley, Pastry Chef, Vincenzo’s
2 lbs coconut flakes
½ toasted coconut flakes
½ cup sour cream
1 can coconut milk
6 oz white chocolate
¼ lb butter
1 ½ cup Ganache
1 cup caramel
Crushed GIrl Scout Cookie Samoa cookies
Melted butter
Scald coconut milk and combine with melted white chocolate. Mix 2 lbs coconut flakes, ½ cup sour cream, and ¼ lb softened butter together. Add the coconut milk and white chocolate when melted. For the crust, crush Samoa cookies as fine as possible without becoming a paste. Add melted butter until moist and will hold. Form crust into the bottom of a quick release pan and bake for 5 minutes. When set, add filling and cover the entire cake with melted ganache. Decorate cake with caramel and toasted coconut until it resembles a Samoa cookie.
Trefoil Tiramisu
Recipe by Amy Berry, Pastry Chef, Baxter Station Bar & Grill
2 boxes Girl Scout Cookie Trefoil cookies
1 1/2 cup strong espresso coffee
3 T Coffee liqueur (optional)
2 T Bailey’s Irish Cream (optional)
4 egg yolks
1/2 C sugar
2 t vanilla
1 1/2 C Mascarpone cheese
1 1/2 C heavy cream
1 t vanilla
3 T powdered sugar
Grated chocolate for garnish
Blend coffee and liqueurs in small bowl and set aside. Place egg yolks, sugar, and vanilla in bowl and place over simmering water. Whisk constantly until custard-like. Do not overcook. Whip mascarpone cheese and slowly add egg mixture, beat until smooth. Place trefoils in the bottom of a 9” x 13” pan and pour coffee mixture over the cookies until very little liquid remains. Place cheese mixture over the cookies and refrigerate for 2 hours. Whip cream with vanilla and sugar to thick consistency. Pour over cookie mixture. Chill overnight. Garnish with grated chocolate.
Mint N’ Mousse
Recipe by On the Border Mexican Grill & Cantina
Strawberry Puree:
1 ½ lbs frozen strawberries
1 T cornstarch
½ cup sugar
Thin Mint Chocolate Mousse:
6 oz semisweet baker’s chocolate
3T unsalted butter
¼ cup Girl Scout Cookie Thin Mint cookies (minced)
3 large eggs, separated
½ teaspoon Cream of Tartar
¼ cup and 2 T sugar
½ cup heavy cream
½ teaspoon vanilla
White Chocolate Bowl:
8 oz white coating chocolate
Small balloons
6 Thin Mint cookies (roughly chopped)
Thin Mint Crust:
16 Thin Mint cookies (minced)
¼ cup and 1 T butter (melted)
Day 1
Strawberry Puree:
Thaw berries and puree them in a blender. Strain through a fine mesh strainer. Measure and add water to make 2 cups. Place cornstarch in a mixing bowl. Take 3 T of the puree’ mixture and mix in with cornstarch. Set aside. Pour the remaining puree mixture into a saucepan. Heat on medium. Bring to a simmer. Add cornstarch mixture to puree mixture. Mix well. Add sugar and mix again. Simmer for 3 minutes. Cool and store in the refrigerator.
Thin Mint Chocolate Mousse:
Fill a saucepan ¾ full with water. Bring to a boil. Place the chocolate into a mixing bowl. Place the bowl on top of the boiling water. Slowly melt the chocolate. Stir continuously. Heat to a temperature of 115 degrees F. Add in the butter and minced Thin Mints. Stir to combine. Cool for two minutes away from heat. Add egg yolks one at a time to the chocolate. Whisk after each egg yolk is added. In a separate bowl, beat egg whites until foamy. Add the Cream of Tartar. Beat on high until you get soft peaks. Add ¼ cup of sugar. Set aside. In a chilled bowl, beat the heavy cream on high until it thickens. Add 2 T of sugar and vanilla. Beat on high until soft peaks. Take the chocolate mixture and gently fold in the egg whites. Then fold in the whipped cream. Be sure not to overwork the mousse while folding. This will make your mousse heavy! Cover and chill overnight
Day 2
White Chocolate Bowl:
Fill a small saucepan ¾ full with water and bring to a boil. Place white chocolate into mixing bowl. Place the bowl on top of the boiling water. Melt the chocolate to 115 degrees F. Crush 6 Thin Mint cookies. Blow up your balloon. After tying your balloon, wash your hands and use them to squeeze the middle section of the balloon to force air into the bottom (round end) to make sure that the rubber is evenly stretched. If the balloon is not fully inflated, a small area of the balloon absorbs part of the oil and sticks to the chocolate. Push the round end of the balloon into the chocolate. Hold it straight and cover the bottom 2 inches with chocolate. Let excess chocolate drip back into the bowl. Top with crushed Thin Mint cookies. Blot the bottom on baking
(wax) paper. Then carefully set the dipped balloon on a sheet pan lined with
wax paper. When it’s cool, pop the balloon and discard. Now you have your white
chocolate bowl.
Thin Mint Crust:
Place the Thin Mint cookies into a Cuisine Art (a blender will work,
too). Flash blend (pulsate) slowly to mince cookies. The Thin Mints should
yield 1 cup. Pour Thin Mint crumbs into a mixing bowl and add the melted butter.
Mix together. Press the mixture onto a pie pan or custard mold. If you use a pie pan, you
will have to cut shapes using a cookie cutter or a 1 cup measuring cup. Bake at 350 degrees F for 10 minutes.
Meringue:
In a bowl, mix egg whites and Cream of Tartar. Using a hand mixer, or
KitchenAid mixer, whisk on high until you get soft peaks. Gradually beat in the sugar. Continue on high until the mixture becomes stiff. Top onto the Thin Mint crusted Chocolate Mousse. Torch the top of the meringue using a brulee’ torch.
Assembly:
On a plain white plate, pour 1 cup of Strawberry Puree’ into the center and tilt the plate to coat. Place your White Chocolate bowl and place it in the center of the plate. Your crust goes inside the bowl and is topped with the Chocolate Mousse. Top the mousse with the meringue. Torch the meringue. Sprinkle the extra Thin Mint cookies around the dessert. Add a sprig of mint for garnish. Eat and Enjoy!
Tagalong Cheesecake with Caramel Sauce
Recipe by Marcus Heindselman, Chef, The Jefferson Club
Crumb Crust:
20 Crushed Do-si-dos
2 tbsp melted butter
Filling:
1 ½ lbs cream cheese
1 ½ cup whipping cream
1 cup sugar
3 each eggs
1 tsp vanilla
1 cup peanut butter
1 square unsweetened chocolate, melted
Topping:
9 oz. granulated sugar
2 oz. water
1 ½ tsp lemon juice
1 cup whipping cream
3 ¾ tsp butter, cut into pieces
1 box Girl Scout Cookie Tagalongs, roughly chopped
Crumb Crust:
Mix and press Do-si-dos and melted butter into a 10-inch spring form pan.
Filling:
Beat cream cheese with a mixer on medium speed until smooth. Add whipping cream and vanilla. Beat for 10 minutes. Very slowly add sugar and then add eggs one at a time, beating well with each addition. Remove one cup of batter. Add peanut butter to remaining batter and mix well. Spread in pan. Add chocolate to reserved batter. Swirl into peanut butter batter. Bake at 350 F for 30 minutes; reduce oven to 325 for 30 minutes. Then open oven door and bake for 30 minutes more (with oven door open). Allow to cool completely under refrigeration.
Topping:
Combine sugar and water in a saucepan. Stir to moisten the sugar completely. Place the saucepan on the stovetop over high heat and bring to a boil. When sugar comes to a boil, add the lemon juice. Do not stir the sugar, as this may cause lumping. Continue boiling until sugar caramelizes, turning a dark golden brown and producing a rich aroma. Remove the saucepan from the heat. Gradually add the cream. Be extremely careful, as the hot caramel may splatter. Whisk in the cream to blend. Add the pieces of butter. Stir until the butter melts completely. If necessary, return the sauce to the stove to reheat enough to melt the butter. Strain the sauce and cool completely at room temperature. Mix the caramel sauce with the chopped Tagalongs and spread over the top of the chilled cheesecake. Cut and serve.
Peanut Butter and Jelly Tiramisu
Recipe by Marsha Lynch, Pastry Chef, Cafe’ Lou Lou
5 Tablespoons instant espresso powder (such as Café Bustelo)
1 ½ cups water
3 ½ cups granulated sugar, divided
16 oz Mascarpone cheese
16 oz cream cheese, softened
12 oz creamy peanut butter
1 Tablespoon plus two teaspoons vanilla extract, divided
1 half pint heavy whipping cream
1/3 cup confectioner’s sugar
1 cup raspberry preserves (preferably seedless)
Approximately 50 Girl Scout Do-Si-Dos Cookies
In a medium saucepan, mix together water and two cups of sugar. Heat over medium high heat until sugar dissolves. Reduce heat and simmer sugar syrup slowly until large bubbles form and it begins to take on color. Whisk espresso powder into syrup and simmer 10 more minutes. Remove from heat and strain into ice bath; place in refrigerator until cool and syrupy. Meanwhile, cream mascarpone, cream cheese, and peanut butter together in a large mixer bowl. Add remaining sugar and one tablespoon vanilla extract and beat until fluffy. Set aside. Whip heavy cream, remaining vanilla and confectioner’s sugar together until stiff peaks form. Fold carefully into peanut butter mixture. Place mixture in piping bag with a wide aperture. Fill a small empty squeeze bottle with the raspberry preserves. Coat the inside of a 9” x 13” pan with cooking spray. Dip half the cookies into the espresso syrup a few at a time, until they start to absorb the liquid. Immediately place the cookies in a single layer on the bottom of the pan. Pipe half the peanut butter mixture evenly onto the cookies; spread to cover completely with a rubber spatula. Squeeze preserves evenly over peanut butter mixture layer. Make another cookie layer with the remainder of the cookies dipped in espresso syrup. Pipe the remaining peanut butter mixture onto the second layer of cookies. You may use a decorative tip on your piping bag, or make designs on top with a fork or a decorating comb. Dust with additional powdered sugar if desired
Cafe’ Samoas
Recipe by Leo Fante, Director of Business Development, Consumers Choice Coffee
Consumers Choice Custom Blended Coffee
Chocolate biscotti syrup
Caramel syrup
Toasted coconut syrup
Topped with fresh made vanilla infused whipped cream
Garnished with crushed Girl Scout Cookie Samoas.
The Bodega’s Lemon Chalet Cheesecake
Recipe by Bob Joles, The Bodega at the Felice
Crust:
1 ½ cup finely ground Trefoils
5 T unsalted butter, melted
1/3 cup sugar
1/8 t salt
Filling:
3 (8 oz) packages of cream cheese, softened
4 large eggs
1 cup sugar
1 t lemon juice
Zest of 1 lemon (less than 1 t)
Topping:
16 oz sour cream
1 T sugar
½ t lemon juice
5 Girl Scout Cookie Lemon Chalet Creams, broken into small pieces
Crust:
Butter a 9” to 9 ½” inch spring form pan. In a bowl stir all ingredients and press onto the bottom and 1 inch up the sides of the pan. Refrigerate up to 2 hours.
Filling:
As you are preparing the filling, preheat your oven to 350 degrees. Beat cream cheese in a large bowl with an electric mixer until fluffy. Reduce speed to slow and add the eggs one at a time. Then add the sugar, lemon juice, and lemon zest. Blend well at slow speed. Pour mixture into crust and bake in the center of the oven for 45 minutes. Pull cake out of oven and let cool for 5 minutes. Leave oven on. Stir the sour cream, sugar, and lemon juice in a bowl until well blended. Drop spoonfuls of topping around the edge of the cake, and spread evenly over the top. Then sprinkle with the Lemon Chalet Creams that have been broken. Return the cake to the oven and let it bake for 10 minutes. Pull cake out of oven and run a knife around the edge of the cake to loosen it from the pan. Let cake cool on a rack in the pan. Once cake has cooled, loosely cover cake with plastic wrap. Place in refrigerator for at least 6 hours. When ready to serve, remove cake from pan and place on a plate. Bring to room temperature before serving.
Gotta Have Samoa Pie
Recipe by John Ramsey
Crust:
2 packages Girl Scout Cookie Samoas
½ stick butter
Coarsely chop one full package and six additional Samoas. Melt one half stick of butter. Mix and press into standard pie plate. Bake at 350 degrees for 5 minutes and then refrigerate until firm.
Pie Filling:
¾ cup sugar, divided
¼ cup cornstarch
½ teaspoon salt
2½ cups milk (2% is fine, but not skim)
3 eggs, separated and at room temperature
1 cup flaked coconut, divided
1 tablespoon butter, softened
1½ teaspoons vanilla extract, divided
¼ teaspoon cream of tartar
1 baked 9-inch pie shell
Preheat oven to 425°F Combine ½cup of the sugar, cornstarch, and salt in a saucepan. Add the milk and cook over medium heat, stirring constantly, until mixture thickens slightly. Remove from heat and set aside.
Beat the egg yolks with an electric mixer at high speed until thick and lemon-colored. Stir about one-fourth of the custard mixture into the yolks. Blend well. Then stir the blended mixture back into the hot custard. Cook over medium heat for 2 to 3 minutes, stirring constantly. When mixture thickens to custard consistency, remove from heat. Stir in the butter, ¾ cup coconut, and 1 teaspoon of the vanilla until butter has melted. Pour mixture into the baked pie shell.
Beat the egg whites at high speed with an electric mixer just until foamy. Add the cream of tartar and vanilla, and gradually add the remaining ¼ cup sugar. Continue beating until stiff peaks form and sugar has dissolved, about 2 minutes.
Spread meringue over the pie filling, sealing to edge of pastry. Sprinkle with remaining 1/4 cup coconut. Bake at 425° for 5 minutes or until meringue is lightly browned.
Thin Mint White Chocolate Raspberry Trifle
Recipe by Tony Vanetti
1 4.4-ounce package white chocolate custard dessert mix (such as Jell-O brand)
2 ea ½ pints fresh raspberries
1 pack of Girl Scout Cookie Thin Mint cookies
1¼ cups chilled whipping cream
Prepare custard mix according to package instructions. Place in freezer until cold, stirring often, about 15 minutes.
Line bottom of 8-inch-diameter glass bowl that is 4 to 5 inches deep (about 15-cup capacity) with layer of cookies. Pour half of custard mix over top of cookies. Sprinkle fresh raspberries on custard and crush some of the cookies enough to cover custard. Top with remaining custard and cover; chill 2 hours. (Can be made 1 day ahead. Keep chilled.)
Beat cream in large bowl until stiff peaks form. Spoon cream onto edge of the trifle. Garnish remaining raspberries in center and cut 6 Thin Mints in half and place along edge of trifle, sticking up out of the whipped cream.
Cook notes: frozen raspberries can be used, but make sure to drain well and serve same day since frozen raspberries tend to become runny and can take away from presentation.
Chocolate Thin Mint Pizza
Recipe by Heather French Henry
1 18 oz package cookie dough (from dairy section)
½ box of GIrl Scout Cookie Thin Mints (about 19 cookies)
½ cup white chocolate chips
Press the cookie dough into a 12” pizza pie pan or a 13” x 9” baking dish. Break the cookies into pieces small enough to cover the dough completely. Bake at 350° for approximately 15 minutes or until golden brown. Melt the chocolate morsels in a small Zip-lock type bag in microwave for about 40 seconds on medium high. Cut corner off the bottom of the bag and drizzle over pizza. Let pizza cool and cut. For an extra delight, top each serving with a scoop of ice cream.
Tagalong Torte
Recipe by Katy Hurt, Kitchen Manager, Sweet Surrender Dessert Café, Louisville, KY
Makes approx. 24 individual desserts
Peanut Butter Topping:
8 oz. cream cheese, softened
1 c. creamy peanut butter
1 c. sugar
1 T. butter, softened
1 t. vanilla extract
1 c. heavy whipping cream
With a mixer, beat all ingredients together except for the whipping cream until smooth. Whip the heavy cream to stiff peak. Fold the whipping cream into the peanut butter mixture until well combined.
Chocolate Truffle Torte:
2 ½ lb. semi-sweet chocolate
½ lb. and 2 oz. butter
10 eggs, separated
1 ¼ T. flour
1 ¼ T. sugar
2 ½ T. hot water
2 boxes Tagalongs
butter for greasing pans
Preheat oven to 350 degrees. Grease 2 muffin pans well with butter. Melt chocolate and butter together over a double boiler until smooth. Remove from heat and add egg yolks, flour, sugar, and water to the chocolate mixture and stir until smooth. Whip the egg whites to stiff peak. Gently fold the egg whites into the chocolate mixture with spatula. Fill the muffin tins ¾ full with chocolate mixture and bake for 15-18 minutes. The tortes are done when they are firm around the edges but still a little soft in the middle. A few minutes after the tortes come out of the oven, they will be slightly collapsed in the center. While they are still warm, lightly press a Tagalong face down into the center of each torte. The cookie will melt into the torte, and will create the crunchy base for the dessert. Once tortes are completely cool, keep them in the muffin tins and place them in the freezer for a few hours or overnight, until firm. Take the pans out of the freezer, and put them in a hot water bath for 3-5 minutes to loosen the tortes from the pan. Place a cooling rack on top of the pan, and turn the tortes over onto the rack. Generously pipe the peanut butter topping on the tortes with an icing bag and tip or simply spread it on with a spatula. For garnish, cut Tagalongs into quarters and place a Tagalong triangle on the top of each dessert, drizzle with a little melted white or dark chocolate.
Tropical Trio Panna Cotta Tower with Cookie Crumb Crisp
Recipe by Chef Marcus Heindselman, The Jefferson Club, Louisville, KY
Pineapple Panna Cotta:
1 ½ t. unflavored gelatin
2 T. cold water
2 c. heavy whipping cream
1 c. pineapple juice
½ c. sugar
Pinch of salt
1 ½ t. vanilla extract
1 c. sour cream
Coconut Panna Cotta:
1 ½ t. unflavored gelatin
2 T. cold water
2 c. heavy whipping cream
1 c. coconut milk
½ c. sugar
Pinch of salt
1 ½ t. vanilla extract
1 c. sour cream
Make each panna cotta separately. Sprinkle the gelatin over the cold water. Let stand for 5 minutes. In a 3-quart saucepan, warm the cream with the juice (or coconut milk), sugar, salt, and vanilla over medium-high heat. Do not let boil. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. In a food processor, chop each sleeve of cookies in different batches with ¼ pound of melted butter.
Line mold with film wrap and pack a thin layer of the cookie crumb in the bottom. Pour one of the panna cottas in to fill mold about 1/3. Alternate different cookie crumb and different panna cotta, until mold is filled.
Refrigerate for 4-24 hours. Panna Cotta should be firm. Unmold and serve.
Samoa Cheese Cake with Caramel Coconut Topping
Recipe by Allen Heintzman, Artemesia, Louisville, KY
Toasted Coconut Topping:
2 eggs
10 oz. evaporated milk
1⅓ c. sugar
½ c. butter
3 c. shredded, sweet coconut
Spread the coconut onto a sheet pan. Toast in a 350 degree oven, until the coconut is an even brown color.
In saucepan, combine two lightly beaten eggs, milk, sugar, and butter. On medium heat cook the mixture, stirring constantly, until thick and golden.
Remove from heat and strain mixture through a sieve into a bowl. Next, add 2 cups of the coconut, reserving the remainder, stir to combine. Spread out evenly on sheet pan, cool, and using an empty cheesecake pan and a pairing knife, cut out a circle to top the cheese cake.
Caramel:
¼ c. water
1 c. sugar
2 T. light corn syrup
½ c. heavy cream
1 T. butter
Combine water, sugar, and corn syrup in a deep saucepan and cook over medium heat, stirring with a wooden spoon until the sugar is fully incorporated. Cook over medium heat for 3 minutes. Increase the heat to medium-high, and bring to a boil. Do not stir, but carefully swirl the pan so that the caramel doesn’t burn.
Continue to cooking until the caramel turns an even amber color and remove from the heat and let stand for about 30 seconds. Next, add the heavy cream and stir the mixture until the heavy cream is incorporated; then add the butter and stir until combined. Set aside to cool.
Chocolate Ganache:
8 oz. bittersweet chocolate like Valrhona 61% cocoa
1 c. heavy cream
Chop the chocolate and put into a heat-proof bowl. In a deep pan, heat the cream until bubbles form around the edge of the pan and pour cream over the chocolate. Let stand for 1 minute; then stir until combined. Next, add vanilla and stir until combined.
Café Cookie Crust:
5 oz Café Cookies, processed to crumbs (No longer available, so you may consider substituting another cookie)
4 Tbs. butter, melted
1 Tbs. sugar
Mix ingredients, form into pan and bake at 325 degrees for 12 minutes.
Samoa Cheese Cake:
2 ½ lb. cream cheese, softened
1/8 t. salt
1 ¾ c. sugar
3 T. all-purpose Flour
2 t. lemon juice
1 t. vanilla extract
½ c. heavy cream
2 egg yolks
6 whole eggs
5 oz. Samoa Cookies, coarsely chopped
In a mixer, combine cream cheese, sugar, and salt. Add flour a third at a time until fully incorporated. Next add lemon juice, vanilla, cream, and egg yolks. Add half the eggs and mix; then add remaining eggs. Sprinkle Samoa pieces evenly around the bottom of the pan on top of the crust. Next, pour the mixture into the pan and bake at 200 degrees for approximately 1 hour and forty minutes or until internal temperature of 150 degrees. Remove from oven, cool, and chill overnight.
Once cheese cake is chilled, warm the caramel (if made the day before) and spread an even layer over the cheesecake. Carefully place coconut topping on top and press into still-warm caramel. Drizzle with warm ganache and return to fridge for approximately 20 minutes.
S’mora Torte
Recipe by Pastry Chef Ethan Ray, Asiatique, Louisville, KY
Prep:
Lightly grease the sides and bottom of a 9-inch springform pan and line with parchment or wax paper.
Samoa bavorois:
¾ c. milk
4 T. sugar
3 eggs, separated
1 c. heavy cream
2 t. gelatin
1 t. vanilla bean paste (or extract)
8 oz. Samoa cookies – finely chopped (1 box)
Heat the milk to a simmer. Combine egg yolks and 2 TB sugar in a bowl. Gradually pour the milk into the egg mixture, stirring quickly to avoid scrambling the eggs. Return the milk/egg mixture to medium-low heat, stirring until the custard thickens slightly, about 3-5 minutes. Cool mixture to room temperature in a large bowl. Whip cream to medium-soft peaks and reserve refrigerated until needed. Add remaining 2 TB sugar to the egg whites and whip to make a meringue at medium-stiff peaks.
Prepare a double boiler. Combine gelatin with 3 TB cold water in bowl, until thick. Then place over double boiler and continue stirring mixture until it becomes liquid—about 3-5 minutes, then add to milk mixture prepared earlier. Gently fold the meringue into the milk/gelatin mixture, followed by the whipped cream, and finally the chopped Samoas. Continue to fold in the cookies until just combined. Pour Samoa bavarois over prepared layers of Café crust and chocolate ganache already in the springform pan and allow to chill until set and dense, preferably overnight.
Chocolate ganache:
11 oz. Belgium dark chocolate (by weight)
8 oz. heavy cream (by volume)
Chop the chocolate into very small pieces. Reserve. Heat heavy cream until scalding hot, but not breaking a boil. Using a metal whisk, quickly stir the chocolate pieces into the still hot cream, adding chocolate in small even increments so that they melt evenly. Finally, blend the mixture with a small immersion blender until silken. Pour the ganache over the prepared Café cookie crust and allow to chill for at least 4 hours, preferably overnight.
Café crust:
10 oz. Café cookies (1 box)
4 oz. butter (melted)
Grind Café cookies in food processor until the consistency of fine powder. Add melted butter (still hot) and pulse food processor until thoroughly mixed. This mixture should have a texture like wet sand. Spread mixture in a thin even layer, fully covering the bottom of the prepared springform pan. Allow to chill until hard in the refrigerator – about 15 minutes.
Marshmallows:
1 T. + 1 t. gelatin
¼ c. water (cold)
1 c. sugar
¼ c. corn syrup (light)
¼ c. water (hot)
1/8 t. salt
1 egg white
½ t. vanilla bean paste (or extract)
¼ c. confectioner’s sugar (for dusting)
In bowl of upright mixer, sprinkle gelatin over the cold water and allow to bloom.
In a sauce pan, cook sugar, corn syrup, hot water, and salt over low heat until sugars dissolve. Increase heat to moderate and boil mixture (without stirring) until candy thermometer reads 240 F – about 5-8 minutes. Remove mixture from heat and pour over gelatin mixture – stirring until dissolved. Beat mixture at high speed with whisk attachment until thick, white and nearly tripled in volume.
In separate bowl, beat whites and vanilla until they just hold stiff peaks.
Fold whites into sugar/gelatin mixture until just combined.
Pour marshmallow over the earlier-prepared layers already in the springform pan, dust with confectioner’s sugar, and allow to chill overnight, uncovered - until set and dense.
Assembly:
Remove the sides of the springform pan and carefully remove parchment paper linings. With a knife, gently slide under the edge of the crust to remove the torte from the base pan. Lightly toast the marshmallow layer on top and slice into 16 pieces with long knife dipped in very hot water, wiping clean between cuts.
Peppermint Mocha Torte
Recipe by Pastry Chef Amy, Baxter Station, Louisville, KY
8 oz. fine block chocolate (such as Callebaut)
¾ c. butter
1½ c. sugar
4 eggs
2 T. instant espresso powder
crunch baking chips
½ c. crushed Thin Mint Cookies
½ c. Irish cream
1 t. peppermint extract
12 Thin Mint Cookies
½ c. Andes peppermint
Preheat oven 350 degrees. Grease a 9” springform pan. Melt chocolate and butter in a double boiler. Whisk in sugar and then eggs, one at a time. Whisk espresso powder, cookies, Irish cream, and extract into batter until smooth and glossy. Bake 30-35 minutes. (Center will be a little soft.) Allow to cool and refrigerate 4 hours or preferably overnight. Remove torte from pan and invert. Place torte back in the springform pan.
Ganache:
7 oz. Callebaut chocolate
½ c. cream (approximately)
1 T. softened butter
2 t. peppermint extract
Melt chocolate over double boiler. Add cream in small increments, whisking after each addition. Be careful not to add too much, or the ganache will not set up properly. Add butter and extract after allowing to cool 1-2 minutes.
Assembly:
Layer candies and then Thin Mints on top of the torte. Cover with peppermint ganache.
Jackson in the Morning’s
Samoa Surprise Bread Pudding
Recipe by J.J. Jackson
2 tablespoons butter
1/3 cup confectioners' sugar
1 cup white sugar
4 eggs
1 egg yolk
2 (14 ounce) cans coconut milk
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups flaked coconut, divided
One 7-ounce box Samoas® - Girl Scout Cookies, crushed
½-whole loaf (as needed for consistency) sliced commercial iced cinnamon bread, cut into cubes
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish with butter, and dust with confectioners' sugar. In a large bowl, combine sugar, eggs, egg yolk, coconut milk, cinnamon, nutmeg and salt. Mix until smooth. Stir in 1 cup of flaked coconut. Fold in cookies and cinnamon bread cubes until evenly coated. Pour into prepared baking dish. Set aside for 30 minutes. Bake on a cookie sheet in preheated oven for 25 minutes. Sprinkle top with remaining 1/2 cup flaked coconut. Continue baking for 25 to 30 minutes. Use toothpick method to test. If the toothpick comes out clean, it’s done…Enjoy!
Samoa Cookie Dessert
Recipe by Alex Dulaney, Alameda Bar & Grill, Louisville, KY
12 ounces of chocolate chips
whipped cream for garnish
1 ounce of butter
2 packages Jell-O banana cream instant pudding
2 cups cold milk (for instant pudding)
1 fresh banana
1 cup of toasted coconut flakes (toast coconut on cookie sheet in 350-degree oven for 10 minutes)
6 well-rinsed 9” or 6” balloons
1 sheet of parchment paper
Melt butter and chocolate in a double boiler, or melt chocolate in a microwave and add butter to melted chocolate, mix well and keep warm. Inflate the balloons to 4” or 5” diameter (the size of a large teacup). Place the parchment paper on a large cookie sheet. Place one balloon at a time into the melted chocolate, submerge the balloon bottom first until the chocolate is halfway up the sides, and place the bottom of the balloon on the parchment paper. The chocolate will adhere to the parchment paper, and the chocolate-dipped balloons should be allowed to cool in the refrigerator for an hour. Prepare instant banana pudding per directions on the package while chocolate bowls set. Once chocolate bowls are very firm, deflate the balloons. Trim the edges of the bowl. Take a Samoa cookie and dip one side into leftover melted chocolate. Lightly press the cookie into the side of the chocolate bowl for a handle, and let set again in refrigerator. Once it is firmly attached and cooled, dish the banana pudding into the chocolate cup. Garnish with toasted coconut flakes, whipped cream, and a slice of banana.
Peanut Butter Pie with Do-Si-Dos
Recipe by Ginna Mooser, Café Metro, Louisville, KY
Do-Si-Dos Cookie Crust:
2 Cups DO-SI-DOS Cookie Crumbs
3 Tablespoons unsalted butter, melted
Peanut Butter Filling:
1 Cup Smooth Peanut Butter (not natural style)
8 ounces cream cheese, cut into chunks
1 Cup Confectioners Sugar
1 Cup Heavy Whipping Cream
1 ½ Teaspoons Vanilla Extract
Chocolate Ganache Topping:
5 ounces semisweet mini chocolate chips
½ cup heavy whipping cream
Crust:
Combine the cookie crumbs and melted butter in a medium bowl, stirring until the crumbs are evenly moistened. Press the mixture firmly and evenly over the bottom and up the sides of a 9-inch pie pan. (Use a flat-bottom glass to press the crumbs.) Refrigerate for 30 minutes to set the crust.
Filling:
In a large bowl, beat the peanut butter, cream cheese and confectioners’ sugar with an electric mixer on medium speed until smooth and creamy. In a medium bowl, beat the cream and vanilla until the cream hold soft peaks. Using a rubber spatula, stir about ½ cup of the whipped cream into the peanut butter mixture to lighten it, and then fold in the remaining cream in two batches. Scrape the filling into the chilled piecrust, mounding it slightly in the center. Refrigerate for at least one hour, or until filling is cold.
Topping:
Put the chocolate into the food processor and process until finely chopped. Bring the cream to a boil in a small saucepan. With the machine running, pour the hot cream into the processor and process just until the chocolate is completely melted, stopping to scrape down the sides of the bowl once or twice. Pour the chocolate mixture into a 2-cup glass measure with a pour spout and let cool at room temperature. (The topping should still be fluid enough to pour.) Pour the topping evenly over the top of the chilled pie, spreading it evenly with a long metal spatula. Refrigerate for at least 4 hours, or maybe refrigerate for up to one day. Use a hot knife (dipped into hot water and wiped dry between each slice) to cut the pie into wedges. ENJOY!
Samoas Macaroons
Makes 14 large cookies
Recipe by Jenna Miller, Café Metro/Uptown Café, Louisville, KY
1 box Samoas
1/3 cup butter, softened
3 oz. cream cheese, softened
¾ cup sugar
1 egg yolk
2 teaspoons almond extract
2 teaspoons orange juice
1 ¼ cup all purpose flour
2 teaspoons baking powder
¼ teaspoon salt
14 oz. package flaked coconut (5 cups)
Cream butter, cream cheese and sugar until light and fluffy. Add egg yolk, almond extract, and orange juice; beat well. Combine flour, baking powder, and salt; gradually add to creamed mixture. Stir in 3 cups of the coconut. Cover tightly and chill for 2 hours or until firm enough to handle.
Preheat oven to 350 degrees. Line cookie sheet with parchment paper. Divide chilled dough into 14 sections. Each section will enclose one cookie. Completely wrap each 1 of 14 Samoas with chilled cookie dough; roll in remaining coconut. Bake for 20 minutes or until lightly browned. Cool and Enjoy!
Chunky Tagalong Pie
Recipe by Robbin Hill, Jack Fry's, Louisville, KY
Crust
1 box Tagalong cookies
½ box Trefoil cookies
½ stick unsalted butter (cut into tablespoons)
Peanut butter filling
12 oz cream cheese, softened (1½ cups)
1½ cup chunky peanut butter
¾ cup sugar
3 teaspoons pure vanilla extract
1½ cup well-chilled heavy cream
1 box Tagalong cookies (chopped)
Chocolate topping
8 ounces semisweet chocolate chopped (1 cup)
1 cup heavy cream
Crust:
Preheat the oven to 375 degrees. Using a food processor, grind cookies and butter into fine crumbs. Press crumbs over the bottom of a 10-inch springform pan. Bake the crust for 10 minutes.
Peanut butter filling:
In a large bowl, using a hand held mixer, beat the cream cheese with the peanut butter, Sugar, and vanilla extract until blended. In another large bowl, using the same beaters, whip the chilled cream until firm. Fold 1/3 of the whipped cream into the peanut butter mixture to loosen it; then fold the cookies and remaining whipped cream. Spoon the filling into the crust, smoothing the surface. Refrigerate until set (about three hours).
chocolate topping:
In a medium glass bowl, combine the chocolate with the heavy cream and microwave at high power in 20-second intervals until the chocolate is melted and the cream is hot. Stir the chocolate topping until blended; then let cool to barely warm, stirring occasionally.
Spreading the chocolate topping:
Spread the chocolate topping over the peanut butter filling and refrigerate until firm. Carefully run a knife around the pie crust to loosen it; then remove springform bottom. Keep pie refrigerated. Garnish with marshmallow sauce, fudge sauce, and caramel sauce. Serve with any or all of those sauces. Garnish with chopped peanuts.
Trémoa Cheese Cake
Serves 10
Recipe by Leslie & Desiree Hoskins, Subway, Mid City Mall, Louisville, KY
Crust:
1 box Trefoil Girl Scout Cookies
¼ cup melted butter
1 tsp. sugar
Filling:
7 Samoas Girl Scout Cookies
2 8-oz. boxes of cream cheese
1½ cup milk
2 Tbs. vanilla
1 3.75-oz. box of vanilla instant pudding
Crush Trefoil cookies in a bowl and combine melted butter and sugar. Press into 8" pie pan. Blend cream cheese until smooth, mix milk, vanilla, and vanilla pudding and pour over crust. Crush and sprinkle Samoas on top of filling. Allow to refrigerate for 3 hours.
Samoas Cheesecake
Recipe by Helen Friedman, Desserts by Helen, Louisville, KY
Bottom Crust:
1 generous cup graham cracker crumbs
¼ cup granulated sugar
4 Tsp. melted butter
Combine all ingredients. Pat in bottom of 9" springform pan.
Filling:
1½ lb. cream cheese
1 cup granulated sugar
3 eggs.
Cream the cream cheese and sugar together. Add eggs one at a time. Pour on top of crust. Bake at 350º for around 45 minutes.
Topping:
1 box Samoas Girl Scout Cookies
1 small bag shredded coconut
Ganache (as much as desired)
Caramel (as much as desired)
After cake is cool, add crushed cookies, coconut, ganache, and caramel to top of cake.
Girl Scout Cookie Candy
Recipe courtesy of Kentuckiana’s Jill Gray
1 pkg. vanilla Candiquick or almond bark
Favorite Girl Scout Cookies
Melt 3 squares of Candiquick according to directions. Add ½ to ¾ cups of favorite cookie crumbs and stir. Pour onto a Corel type, non-porous dinner plate and smooth around. Refrigerate until completely cooled. Use table knife to ease up from plate. Package as one piece or break apart.
Peanut Butter Do-Si-Dos Bundt Cake
1 package of Do-Si-Dos
1 package of Tagalongs (frozen)
1 package of yellow cake mix
1 cup confectioners sugar
¾ tablespoon (Tbsp) milk
Coarsely crumble the Do-Si Dos. Finely chop the frozen Tagalongs with a knife and remove ½ cup. Place the remaining Tagalongs in the bottom of a well-greased bundt pan. Prepare cake mix according to directions of box. Mix Do-Si-Dos into cake batter. Pour over crumbs in pan. Bake according to box directions. While baking, mix the sugar and milk. Glaze cake with sugar and milk mixture while cake is warm. Sprinkle on remaining Tagalong crumbs. (May also be glazed with chocolate or peanut butter icing.)
Scavenger Delight
1-6 oz. pkg. instant chocolate pudding
1 cup milk
1 pkg. Do-Si-Do cookies
2 sticks butter (melted)
6 oz. prepared whipped topping
1-4 oz. pkg. cream cheese
Mix cookie crumbs and melted butter. Pour into 9" x 13" pan. Mix pudding with 1 cup of milk until thick. Spread pudding over crust. Mix whipped topping and cream cheese and spread over pudding. Chill to thicken.
Angelic Surprise
1 Angel Food cake mix
1 pint cream
1/2 box Trefoils (crushed) or your favorite Girl Scout Cookie
1 tbsp. powdered sugar
Bake cake according to directions. Whip cream with powdered sugar. Fold in crushed cookies. Split cake in two. Spread cream mixture on bottom layer and top layer.
Sprinkle top with extra crushed cookies.
Nutty Chocolate Delight (4 layers)
1st Layer:
1 tube Trefoil cookies (crushed)
3/4 cup Spanish peanuts
1/4 cup melted oleo (margarine)
Mix cookies, peanuts and oleo. Spread into lightly sprayed 8" x 10" pan. Bake at 350° for 5 min. Cool.
2nd Layer:
6 oz. cream cheese (room temperature)
1/2 cup peanut butter
1 cup powdered sugar
1 cup Cool Whip
Mix cream cheese and peanut butter until smooth. Mix in powdered sugar and Cool Whip. Spread onto cooled crust.
3rd Layer:
Mix together 2 large boxes instant chocolate pudding and 3cups cold milk for 2 minutes. Spread on 2nd layer.
4th Layer:
Spread Cool Whip on top and sprinkle with 1/2 cup Spanish peanuts. Drizzle chocolate syrup on top. Chill 4 hours.
Walnut Brownie Surprise
1 box packaged Walnut Brownie Mix
1 Milk Chocolate frosting
1 pkg. Tagalongs
Mix brownie mix according to directions. Pour half the batter into a 9" x 13" pan. Place 12 Tagalongs on top of batter. Pour other half of the batter on top. Bake according to directions on brownie package. Cool then frost with milk chocolate frosting. Crush remaining
Tagalongs and sprinkle on top of frosting.
Rich and Famous Brownies
1 cup evaporated milk
2 cups miniature marshmallows
1 cup semisweet chocolate chips
1/3 cup sugar
1/8 tsp. salt
1 tsp. vanilla extract
1 tbsp. Butter
3 cups Thin Mint cookies crushed info crumbs
1/2 cup nuts (chopped)
Mix together milk, marshmallows, chocolate chips, sugar and salt in microwaveable bowl. Bring to a boil in microwave. Stir well and cook in microwave an additional 2 minutes at medium heat. Remove from microwave. Add butter, vanilla, and chopped nuts. Break Thin Mint cookies into crumbs and add to mixture. Pack into a 9 in square pan. Refrigerate to harden. Cut into 2 inch squares.
Strawberry Angel Surprise
1 box Angel Food Cake Mix
2 cups whipping cream (liquid)
1/2 cup powdered sugar
10 fresh whole strawberries
2 cup thawed, unsweetened strawberries (chopped)
1 tube from pkg. of Trefoil cookies (reserve 10 whole cookies - break the rest into small pieces)
Bake cake according to directions. Cool. Whip cream and powdered sugar. Mix in strawberries. Remove 2 1/2 cups of the whipped cream and mix with the broken cookies. Split cake into thirds. Spread half of the cookie/cream mixture onto bottom layer. Add next cake layer and spread remaining cookie/cream mixture. Place third cake layer on top. Spread top of cake and sides with remaining whipped cream. Cut in half 5 of the whole cookies. Alternate cookies and strawberries at bottom of the cake and on sides. Crush remaining cookies and sprinkle on top.
Samoa Kiss Brownies
1 box Devil's Food Cake Mix
1/3 cup evaporated milk
3/4 cup melted butter
Mini Chocolate Kisses
3/4 cup caramels (melted)
1/2 box Samoa cookies
Coconut
Mix cake, evap. milk and butter. Pour half of mixture into a 9x13 pan. Bake at 350° for 6 min. Sprinkle 1 cup Kisses on top. Spread melted caramel over Kisses. Add 1/2 box crushed Samoa cookies and 1 tbsp. toasted coconuts. Put other half of cake batter on top and bake 10 min. Drizzle with melted Kisses and sprinkle with coconut.
Trefoil Toffee
Recipe by Jennifer Laszlo, Pastry Chef, Ohana Keauhou Beach Resort
1/2 box Trefoils
1 c. Butter
1 c. Brown Sugar
12 oz. Chocolate Chips
1 1/2 c. Chopped Nuts
Line a 9 x13" baking dish with aluminum foil and grease with butter or margarine. Place a single layer of whole trefoils across the bottom of the prepared dish. In a saucepan, combine the butter and brown sugar and bring to a boil over medium heat, stirring. Continue to boil for 3 minutes. Slowly pour the syrup over the trefoils and spread gently to coat completely. Bake at 350 for 7 minutes or until bubbly. Remove from oven and sprinkle with chocolate chips. When the chips have melted, spread the chocolate evenly over the top. Sprinkle with nuts. Refrigerate until complete cool and set, then break into pieces.
Thin Mint Bark
Recipe by Jennifer Laszlo, Pastry Chef, Ohana Keauhou Beach Resort
Girl Scouts Thin Mints
Chocolate Chips (Semi-sweet, Milk, or White)
Place thin mints in a ziptop bag and hit with a heavy object to crush them up a bit. Over a gentle water bath (the water should be just simmering), melt the chocolate chips. Stir the crushed cookies into the melted chocolate and spread out thinly onto a cookie sheet lined with parchment paper or waxed paper. Place in refrigerator until chocolate sets. For a quicker set, place in freezer. Break bark into pieces.
Trefoils S'Mores
Trefoils (two cookies for each S’More)
Miniature marshmallows
Chocolate candy bar
Place a Trefoil cookie face down on a microwave plate. Put four miniature marshmallows on top of the cookie. Lay a one-inch square of chocolate candy bar on marshmallows. Top with a Trefoil cookie. Microwave for 10 seconds on high.
Allow to cool before eating.
Crunchy Caramel Apples
12 Do-si-dos (finely chopped)
12 small apples
1 package (16 ounces) caramels
12 wooden sticks
Insert sticks into top of apples. Melt caramel in double boiler. Dip apples in caramel using a spoon to spread evenly over whole apple. Allow excess caramel mixture to drip off. Immediately dip bottoms of apples into crumbs. Place cookie side down on waxed paper and let stand about 30 minutes or until firm.
Levitating Layers
1st layer:
½ cup plain flour
1 stick margarine (melted)
1 pkg. Samoa cookies (cut into pieces)
Mix together. Pat in bottom of casserole dish. Bake 25 minutes at 325 degrees. Cool.
2nd layer:
1 cup powdered sugar
1-8 ounce pkg. cream cheese
½ cup whipped topping
Mix and spread over cooled crust.
3rd layer:
1-6 ounce pkg. instant chocolate pudding mix
2-1/2 cups milk
Mix according to directions and spread over 2nd layer. Spread 1/2 cup whipped topping over 3rd layer and refrigerate for 30 minutes to one hour.
Mint Delight
1 pkg. of Thin Mint cookies (crushed)
3 tbsp. butter or margarine (melted)
1 pkg. (8 oz.) softened cream cheese
2 pkgs. (8 oz. size) instant chocolate pudding
3 cups milk
4 cups whipped topping
Combine cookies with melted butter or margarine, (save ¼ cup of cookies for topping).
Press cookie mixture on bottom of 13” x 9” pan. Chill. Combine cream cheese with 1 cup whipped topping. Spread over cookie mixture. Chill for 15 to 20 minutes. Prepare pudding with 3 cups of milk and pour over cream cheese mixture. Chill for 1 hour or until ready to serve. Top with remaining whipped topping and Thin Mint cookie crumbs. (Makes 10-12 servings).
A Red, White & Blue Dessert For You
Recipe by Kevin Lester, Kevin’s Catering, 179 Hinman Ave, Buffalo, NY
Crust:
2-1/2 cups Trefoil cookies
6 tbsp. melted butter
1/2 cup crushed nuts (optional)
Break cookies into small pieces. Mix ingredients and press into 9"x11" pan. Bake at 350° for 6-8 minutes.
Filling:
4 boxes raspberry gelatin
4 cups hot water
1 can raspberry pie filling
1 can crush pineapple (heavy syrup)
Mix ingredients well. Put in refrigerator until soft, let set, then pour over shell. Let harden. Decorate with blueberries.
Topping:
1 8 oz. cream cheese
1 8 oz. sour cream
1 tsp. vanilla
1/2 cup sugar
Beat and pour over set gelatin mixture. Let set in refrigerator until firm and enjoy!
Baked Alaska
1 package of Trefoils
5 three-ounce chocolate-covered vanilla ice cream bars
4 egg whites
½ teaspoon cream of tartar
1/4 teaspoon vanilla
1/8 teaspoon salt
½ cup sugar
Line a 9" x 9" pan with heavy duty foil. Place trefoils on lining covering bottom. Arrange ice cream bars to cover cookies. Cover top with another layer of cookies. Place in freezer. Preheat oven to 500 degrees. In a large bowl, beat egg whites, cream of tartar, vanilla, and salt until soft peaks form. Gradually add sugar about a tablespoon at a time and beat on high speed with electric beater. Make sure meringue is very stiff. Remove pan with cookies and ice cream bars from freezer and lift from pan holding onto foil liner. Place liner on a cookie sheet and fold out sides of foil. Quickly cover with meringue all around. Bake 500 degrees for 2 or 3 minutes or until meringue becomes light brown. Quickly return to freezer and freeze no more than 5 hours before serving. To serve, cut into squares with a sharp knife.
Tropical Lemon Bars
Microwave Recipe
Total Cooking Time: 10-13 minutes
1/3 cup butter (or margarine)
1 ½ cups Trefoils cookie crumbs
1 teaspoon grated lemon crumbs
1 teaspoon grated lemon rind
1 can (14 oz.) sweetened condensed milk
½ cup lemon juice
Place butter in an 8x8x2 inch-baking dish. Microwave on high (100%) for 45 seconds to 1 minute or until well blended. Remove ¼ cup and set aside. Press the remaining mixture evenly in bottom of dish. Beat milk and lemon juice until thick and smooth. Spread evenly over crumb mixture. Sprinkle top with remaining crumb mixture. Microwave on medium-high (70%) for 10 to 12 minutes. Turn dish and half turn halfway through cooking. Allow standing on a solid surface until completely cooled. Cut into bars.
Brifield Sweet Potato Cookie
2 cups steamed mashed sweet potatoes
1 tablespoon vanilla flavoring
¼ cup brown sugar
½ teaspoon nutmeg
4 ¼ cups white sugar
2 cups Girl Scout Trefoils ground up (24 cookies)
1 egg
¼ cup butter
1 cup Sweet Potato Filling
1 tablespoon milk
In a mixing bowl, stir until all crumbs are moistened. Set aside. Spray cookie sheet with cooking oil. Drop 1-tablespoon of the cookie mix on sheet. Bake for 20-25 minutes in a 350-degree oven. Enjoy chewy and delicious cookies!
Southern Peanut Butter Pie
1 Pkg. Tagalongs
1 Pkg. (3 ½ ounce) vanilla pudding
1 ½ cups milk
1/3 cup peanut butter
Grind cookies in blender or food processor. Set aside 1/3 cup of cookies. Press remainder cookies into a 9-inch pie plate. Prepare pudding mix accordingly to package directions using only 1½ cups milk. Stir in peanut butter. Pour into pie shell. Refrigerate until ready to serve. Garnish with remaining cookie crumbs.
Samoas® Cheesecake
Recipe by Laura DiFabio
Crust:
1/4 C butter (1/2 stick)
1/4 C brown sugar
1 1/2 C cookie crumbs (such as Oreo)
Melt butter in microwave. Add brown sugar and cookie crumbs and combine. Press into a 10" springform pan that has been sprayed well with a bakers spray (such as Baker's Joy) and wrapped with 2 layers of foil. Bake crust in 375-degree oven 15 minutes. Cool at least 15 minutes.
Cheesecake:
3 8 oz. pkgs. cream cheese (room temperature)
1 can sweetened condensed milk
3 eggs
1 1/2 tsp. pure vanilla extract
3/4 box Girl Scout Samoa cookies (chopped in small pieces by hand)
Topping:
1 1/2 C sour cream
1/3 C caramel (can be store bought)
Combine while cake is baking and set aside at room temperature. 1/2 C flaked coconut, toasted
Blend cream cheese with mixer about 3 minutes until light and creamy. Add condensed milk and continue to mix, scraping bowl occasionally, until well blended, about 2 or 3 minutes. Add eggs, one at a time, scraping bowl after each one is added. Stir in vanilla extract. Pour about 1/3 of the batter into cooled crust. Sprinkle 1/2 of the chopped cookies evenly over batter. Pour next 1/3 of batter and top with the rest of the chopped cookies. Pour remaining batter on top and try to spread over most of the cookies. (It doesn¹t matter if all the pieces are covered by the batter, since the topping will hide any visible cookie pieces) Place springform pan in a larger pan with high sides, and pour in very hot water until it reaches almost 1/2 way up the sides of the springform. Bake at 350 degrees about 75 minutes or until top is lightly brown and center is set. Remove from oven. Carefully spread topping on cheesecake and cover evenly with toasted coconut. Return to oven and bake 15 minutes more. Turn off oven and let cheesecake sit in hot oven another 40 minutes. Remove and chill at least 8 hours or overnight.
To serve, dip cheesecake, still in pan wrapped with foil, for about 1 minute in a sink filled to about an inch with hot water. Remove from water, and remove foil and outer ring of springform. Slide a long, thin knife between cheesecake and bottom piece of pan to move cake to serving plate. Use chocolate syrup in thin, concentric circles on top of cheesecake to decorate. Pipe whipped cream around outside edge and use remaining cookies to decorate top. Enjoy and thank your local Girl Scout!
Midnight Mint Pie
Crust:
1 1/4 c Thin Mint cookies, finely crushed
1/4 c butter or margarine, melted
Filling:
1 c butter
2 c sifted powdered sugar
4 oz unsweetened chocolate, melted
4 eggs
1 t peppermint extract
Preheat oven to 350 degrees. Blend cookie crumbs with butter and press into bottom and sides of a 9" pie pan. Bake 5 to 7 minutes and cool thoroughly. Beat butter and sugar until light and fluffy. Add chocolate, eggs, and peppermint extract, beating until well combined. Mound filling into the baked pie shell. Freeze until firm.
Glacier Mint Pie
1 1/3 cup (26-28) Thin Mint cokies, crushed
5 tablespoons melted buter or margarine
1 quart vanilla ice cream, softened
1/2 cup crushed peppermint candy
Crust:
Mix crushed cookies with melted butter or margarine. Press into pie pan and chill.
Filling:
Combine ice cream and crushed candy and spoon into crust. Cover and freeze until firm.
Option:
Garnish with additional crushed cookies or shaved chocolate.
Chocolate Mint Cookie Pie
2 boxes Thin Mint cookies
3 c Cool Whip
3 c milk
1/2 tsp spearmint oil
1 c chocolate pudding mix
5 drops green food coloring
1/3 c melted butter
Green candy sprinkles
Crush 1 box of cookies into fine pieces. Add the melted butter and press into the bottom of two pie tins. Remove six cookies from the other box. Place them around sides of pie tins. (Set remaining 6 cookies aside for now.) Mix milk and pudding mix and pour into pie tins, about 2" up.
Mix 2 cups Cool Whip, spearmint oil, and food coloring. Put on top of chocolate pudding.
Put final cup of Cool Whip and top pie. Break up remaining 6 cookies and sprinkle on top of pies. Add green sprinkle, if desired. Makes 2 pies.