Tag: Dessert

These are a couple of recipes using Tagalongs (or Peanut Butter Patties) Cookies from the Girl Scout website that I thought looked amazing! Nutty Caramel Turtles and Peanut Butter Trail Mix Fudge! I will be definitely be trying these out when our cookies arrive!

If you haven’t seen any Girl Scouts knocking on your door or seen any at the local grocery store, I am posting my daughter’s store below. (Her troop is saving for a trip next summer to Costa Rica where they will be participating in a Global Community Project.)

These amazing cookies are available online and she will be selling until March 25 ,2019! These cookies will come directly from the bakery to your house! https://digitalcookie.girlscouts.org/scout/madison1827

No matter where you buy your Girl Scout Cookies- Thank you so much for supporting Girl Scouts! AND.. if you get to try any of these recipes before I do, let me know how it turns out!

Nutty Caramel Turtles

Created by: Michele Kusma

Nutty Caramel Turtles is the Candies category winner of the 2015 National Girl Scout Cookie recipe Contest Sponsored by Taste of Home®. Congrats on a job deliciously well done!

Prep: 10 min. Bake: 5 min. + standing

• 3 milk chocolate candy bars (1.55 ounces each)
• 12 caramels
• 60 pecan halves
• 12 Girl Scout Peanut Butter Patties®/Tagalongs® cookies

Preheat oven to 250°. Break each chocolate bar into fourths. Place each piece 2 in. apart on a parchment paper-lined baking sheet. Top with one caramel.

Bake 5-7 minutes or until caramel just starts to soften. Immediately press one pecan half on one side for head; press four pecan halves onto each corner for legs. Place one Peanut Butter Patties®/Tagalongs® cookie over the top of each candy, pressing down to secure. Let stand until set. Yield: 1 dozen.

Peanut Butter Trail Mix Fudge

Created by: Kim Varner

Prep: 10 min. + chilling

• 1 pound white candy coating, chopped
• 1 cup creamy peanut butter
• 1 package (6-1/2 ounces) Girl Scout Peanut Butter Patties®/Tagalongs® cookies, coarsely chopped, divided
• 1 cup coarsely chopped salted peanuts, divided
• 1/2 cup chopped dried cherries, divided

Line a 9-in.-square pan with foil, letting ends extend up sides. In a large microwave-safe bowl, melt candy coating with peanut butter; stir until smooth.

Stir in 1 cup chopped Peanut Butter Patties®/Tagalongs® cookies, 1/2 cup peanuts and 1/4 cup cherries. Spread into prepared pan. Sprinkle with remaining chopped Peanut Butter Patties®/Tagalongs® cookies, peanuts and cherries. Refrigerate until firm.

Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container. Yield: 2 pounds.

 

If you would like to check out a few other Girl Scout Cookie Recipes, click on Menu at the top or just click one of the links below..

• Girl Scout Cookie Recipe – Fried Samoas Shrimp!
• Girl Scout Thin Mint Brownies
• Girl Scout Cookies -Thin Mint Recipes

These are a few recipes using Thin Mint Cookies from the Girl Scout website that I thought looked amazing! Peppermint Cheesecake, Thin Mint Popcorn and Thin Mint Cupcakes! I will be definitely be trying these out when our mints arrive!

If you haven’t seen any cute Girl Scouts knocking on your door or seen any at the local grocery store, I am posting my daughter’s store below. (Her troop is saving for a trip next summer to Costa Rica where they will be participating in a Global Community Project.)

These amazing cookies are available online and she will be selling until March 25 ,2019! The cookies will come directly from the bakery to your house!

https://digitalcookie.girlscouts.org/scout/madison1827

No matter where you buy your Girl Scout Cookies- Thank you so much for supporting Girl Scouts! AND.. if you get to try any of these recipes before I do, let me know how it turns out!

Peppermint Chip Cheesecake

Prep: 20 min.; Bake: 1 hour + chilling

• 1 package (10 ounces) Thin Mints® Girl Scout Cookies, crushed
• 3 tablespoons butter, melted

FILLING:

• 3 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar
• 5 teaspoons cornstarch
• 3–4 drops green food coloring, optional
• 3 eggs, lightly beaten
• 1 egg yolk, lightly beaten
• 1/2 cup heavy whipping cream
• 2 teaspoons peppermint extract
• 1 1/4 teaspoons vanilla extract
• 1 cup miniature semisweet chocolate chips

In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan.

In a large bowl, beat the cream cheese, sugar, and cornstarch until smooth. Add eggs and egg yolk; beat on low speed just until combined. Stir in the cream, extracts, and food coloring if desired. Fold in chocolate chips. Pour into crust. Place pan on a baking sheet.

Bake at 325° for 50–60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Refrigerate leftovers. Yield: 12 servings.

 

Thin Mints® Popcorn

Created by: Amber Szydlo

Prep/Total Time: 25 min.

• 10 cups plain popped popcorn
• 25 Girl Scout Thin Mints® cookies, coarsely chopped, divided
• 1-1/2 cups white baking chips
• 1 teaspoon shortening
• 1 cup Andes creme de menthe baking chips

In a large bowl, combine popcorn and half of the crushed Thin Mints® cookies. In a microwave, melt baking chips with shortening; stir until smooth. Pour over popcorn mixture; toss to coat.

Immediately spread onto waxed paper; sprinkle with remaining crushed Thin Mints® cookies. Melt baking chips in microwave; stir until smooth. Drizzle over popcorn; let stand until set.

Break into pieces. Store in an airtight container. Yield: 3-1/2 quarts.

 

Thin Mints® Cupcakes

Created by: Crystal Oliver

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)

GANACHE:

• 4 ounces semisweet chocolate, chopped
• 1/2 cup heavy whipping cream
• 1/4 teaspoon peppermint extract

FROSTING:

• 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

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.

If you would like to check out a few other Girl Scout Cookie Recipes, click on Menu at the top or just click one of the links below..

• Girl Scout Cookie Recipe – Fried Samoas Shrimp!
• Girl Scout Thin Mint Brownies
• Girl Scout Tagalong (Peanut Butter Patties) Recipes