Thursday, March 15, 2012

Our favorite cookie recipes


There's just one week left in the Girl Scout cookie sale, and avid cookie fans have lined their pantries and stocked their freezers with their favorite flavors to enjoy throughout the year. But did you know Girl Scout cookies aren't just for eating? They make great ingredients in some deliciously sweet treats, like Thin Mint Supreme Pizza or Caramel deLite Squares!

Many of you may already own a copy of GSSJC's Just Desserts cookbook, which you can pick up at the Council's Girl Scout Shop. To celebrate the 100th anniversary, GSSJC has released a special anniversary insert to add to your cookbook. Click the "Read more" link below to see two of our favorite recipes, submitted by troops right here in San Jacinto Council.

Do you have a favorite recipe using Girl Scout cookies? Share it in the comments!

Still looking for Girl Scout cookies in your area? Click here to find a booth near you! The 2012 cookie sale ends Sunday, March 25.

Thin Mint Pizza Supreme
1/2 box Thin Mint Cookies
1 (18 oz.) pkg. refrigerated chocolate chip cookie dough
1/2 to 1 cup white chocolate morsels
vanilla ice cream ( optional)

Cooking Directions:
Preheat oven 350 degrees. Press cookie dough into round 12 inch pizza pan. Break up Thin Mints and press into cookie dough evenly. Bake 12 to 18 min or until golden. Melt white chocolate (may need add tbsp of water) to a drizzling consistency. Drizzle over pizza. Let cool. Serve in slices. Top with ice cream (optional). Enjoy!

Submitted by: Troop #14274


Caramel deLite Squares
For the Crust:
1 1/2 cup crushed graham cracker
1/3 cup butter; melted
1/4 cup sugar
1 tablespoon cocoa powder

For the Caramel Layer:
1 1/2 cup sugar
3 tablespoons light corn syrup
1/4 teaspoon kosher salt
6 tablespoons unsalted butter
7 tablespoons heavy whipping cream
2/3 cup toasted shredded coconut

For the Chocolate Layer:
8 oz. dark chocolate;
chopped or shaved
1 c. heavy whipping cream

For the Topping:
1 box Caramel deLites

Crushed graham crackers (with melted butter, little sugar). Add cocoa powder. Spread mix in a 9x9 square glass baking dish, pushing crust sides at least 3/4 inch. The crust should be thicker on bottom than on sides. Bake for 8 minutes at 375 degrees.

Caramel layer: In a saucepan, whisk together sugar, corn syrup, salt and 6 tablespoons water and bring to boil. Cook, without stirring, until a candy thermometer inserted into the syrup reads 340 degrees. Remove from heat and quickly whisk in butter, and whipping cream until smooth. Pour caramel over the crust to make a even layer. Sprinkle layer with the toasted coconut. Refrigerate until firm, about 4 hours.

To make chocolate layer: In a saucepan, slowly bring cream to a low boil and immediately pour over shaved or chopped chocolate in a heavy mixing bowl. Allow the cream to start melting into the chocolate, then start mixing gently with a wire whisk. As the chocolate melts, work it into the cream. Don’t overwork, or it will start to separate and lump again. Once it is smooth and creamy, pour over caramel/coconut layer.

For Topping: As soon as you pour the ganache, place the Caramel deLites in rows/columns over the chocolate layer (they will sink just a little).

Refrigerate for at least a few hours and up to 2 days. When ready to serve, cut the dessert into squares around each Caramel deLite!

Submitted by: Isabelle Plunkett, Troop #14527