I mentioned in my last post my affiliation with Girl Scouts but what I didn't mention is my obsession with Girl Scout cookies. My 2nd year as a Junior Girl Scout, I sold enough cookies to come in 3rd place among all of the cookie sellers in my region. My 3rd year, I came in 2nd. I've sold over $6,000 worth of cookies during my girlhood. And "back then" boxes were $2.50 (They're only $4 now). And now I'm on a quest to eat that many cookies. Just kidding.
Enough about me, let's move on to the cookies. And the cakes. And the pies.
|Winston-Salem Journal food editor, Michael Hastings, wondering what I'm doing as WXII's Nicole Ducouer looks on.|
|Score sheets, ready to go!|
Why make a dessert from cookies that are already delectable? Well, let's just say Shortbread (or Trefoils) cookies are your favorite. You eat them year after year. Without fail, in early March you have a freezer full of blue boxes. A calm washes over you, knowing you will have plenty to last you until at least September 1. You relish pulling apart the cellophane sleeve of crispy, buttery disks and devouring them one after another. One day, you look in your freezer and you get a wild hair--"Hey! What if I (insert your choice culinary action word here) a box of cookies into a (insert your favorite dessert here)?" You still get your sweet, buttery, crumbly cookies but in a different form! THAT is why...
The winning desserts and their recipes are below.
1 box of Girl Scout Lemonades Cookies
6 Tablespoons melted butter
For the filling:
3 – 8 oz. packages of cream cheese
1 1/3 cups sugar
2 Tablespoons lemon juice
2 teaspoons vanilla extract
1 teaspoon grated lemon rind
For the topping:
16 oz. whipped cream
8 Girl Scout Lemonades Cookies
2 teaspoons grated lemon rind
2 teaspoons shaved chocolate
Before starting, preheat oven to 350 degrees. Make sure cream cheese and eggs are room temperature.
Prepare the crust:
Put 1 box of Lemonades into a gallon ziplock bag. Crush into fine pieces.
In a bowl, combine melted butter and crushed Lemonades with a whisk
Press the crushed cookies into a 10 inch spring form pan. Bake for 5 minutes. Let cool.
Make the filling:
Beat the cream cheese with electric mixer at high speed until completely smooth
Add eggs, one at a time, beating until smooth
Gradually add 1 1/3 cups of sugar, lemon juice, and 1 teaspoon vanilla while still beating
Stir in lemon rind
Pour the mix onto the crust and bake at 350 degrees for 35 minutes
Cool on a rack for 30 minutes. Then let the cake cool in the refrigerator overnight
Add whipped cream evenly over the top of the cake
Put Lemonade cookies at regular intervals around the cake
Sprinkle 2 teaspoons grated lemon rind and chocolate shavings evenly over the cake.
Recipe provided and prepared by Danielle Hussey, Winston-Salem, NC
Peanut Butter Crumble Pie 2nd Place
This easy to make frozen pie uses 2 types of Girl Scout Cookies; Peanut Butter Patties and Peanut Butter Sandwich cookies.
1/3 cup peanut butter
3 oz. cream cheese
2 Tablespoons butter or margarine
1 cup powdered sugar
¼ cup milk
8 oz. Cool Whip
Chocolate Graham Cracker Crust (pre-made, store bought crust)
8 – Girl Scout Peanut Butter Sandwich Cookies (for pie filling)
8 – Girl Scout Peanut Butter Patties (for topping)
Mix together peanut butter, cool whip, cream cheese, butter, sugar, and milk with an electric mixer. Blend until creamy. Crush 8 Girl Scout Peanut Butter Sandwich Cookies in a food processor or on a cutting board. Blend into mixture. Pour in pie crust. Cut 6 Girl Scout Peanut Butter Patties in half. Place around edge of pie crust. Use 1 whole cookie for the center and garnish with a drop of pie filling. Crumble the last Peanut Butter Pattie and sprinkle over top of pie. Place in freezer overnight or until frozen solid. Serves 8.
Recipe provided and prepared by Taylor Lloyd. Cadette Troop 02141
|One of those bags has my name on it. Or near it.|
|My name is on there somewhere. I wrote it myself :)|
|The Winner's Circle|
|Chock-full of caramelly goodness. And first place-edness.|
Caramel DeLites Scones 1st - Place
4 cups All-purpose flour
3 Tablespoons sugar
4 teaspoons baking powder
½ teaspoon salt
½ teaspoon cream of tarter
¾ cup cold butter
1 egg, separated
1 ½ cups refrigerated International Delight Caramel Macchiato nondairy creamer or half-and-half cream
1 box of crushed Carmel deLites Girl Scout Cookies
½ cup flaked coconut
Additional sugar and egg yolk for top of scones – brushed before baking
In a bowl, combine the first 5 ingredients; cut in butter until crumbly. In a bowl, whisk egg yolk and creamer, add to dry ingredients juts until moistened. Stir in the crushed Carmel deLites cookies.
Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into a long rectangle, cut into triangle wedges. Place on a greased baking sheet.
Beat egg white brush over scone wedge. Sprinkle with flaked coconut. Bake 45 degrees for 12-15 minutes or until golden brown.
Recipe provided and prepared by Marcia Herring, Denver, NC