Tuesday, March 1, 2016

Enter The 2016 National Girl Scout Cookie Recipe Contest!


Photo Credit: www.girlscouts.org


Girl Scouts rejoice! And don't forget to submit your recipes for the National Girl Scout Cookie Recipe Contest, sponsored by Taste of Home. While cookie fans are packing their pantries and filling their freezers with America’s favorite cookies, Girl Scouts and volunteers around the country are taking iconic cookies like Shortbreads, Thin Mints or Caramel deLites and whisking them into top secret dessert recipes.

Before the cookie sale ends March 20, grab your favorite box of cookies and get inspired. Did you know that Crystal Oliver, a GSSJC volunteer, was one of 16 finalists in 2015 for her Thin Mint Cupcake recipe? That means you have a chance to win, too! Visit GSUSA's cookie contest page  for more details and send them your creation by March 25. 


Thin Mints Cupcakes
Prep: 40 min. Bake: 15 min. + cooling


  • 2 packages (9 ounces each) Girl Scout Thin Mints cookies, divided
  • 1 package (8 ounces) cream cheese, softened
  • 1 package chocolate cake mix (regular size)
  • 4 ounces semisweet chocolate, chopped
  • 1/2 cup heavy whipping cream
  • 1/4 teaspoon peppermint extract
  • 1 cup butter, softened
  • 1 cup shortening
  • 1 teaspoon vanilla or almond extract
  • 1/2 teaspoon salt
  • 3/4 cup baking cocoa
  • 1/2 cup 2% milk
  • 4 to 4-1/2 cups confectioners' sugar


GANACHE:
FROSTING:
Preheat oven to 350°. Reserve six Thin Mints cookies for garnish. For truffles, place remaining Thin Mints cookies in a food processor; process until finely crushed. Add cream cheese; process until blended. Roll into twenty-four 1-1/2-in. balls.

Line 24 muffin cups with paper liners. Prepare cake mix batter according to package directions. Drop 1 tablespoon batter into prepared muffin cups. Place one truffle in center of cup. Fill two-thirds full with remaining batter.

Bake 14-18 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.

Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes or until chocolate is melted. Stir with a whisk until smooth. Stir in peppermint extract. Cool ganache 15 minutes, stirring occasionally.

For frosting, in a large bowl, beat butter, shortening, vanilla and salt until creamy. Beat in baking cocoa and milk alternately with enough confectioners' sugar to reach spreading consistency. Frost cupcakes; drizzle with ganache. Garnish with reserved Thin Mints cookies. Yield: 2 dozen.