If you love Girl Scout cookies, you'll love these new ways to enjoy them!
The Girls Scouts of Eastern Pennsylvania have partnered with ArtsQuest for the inaugural "Girl Scout Cookie Crunch," taking place Sunday, Feb. 8 at SteelStacks in Bethlehem.
Participating restaurants will prepare dishes using Girl Scout cookies.
Girl Scout Thin Mint Bars
Ingredients:
Crust:
2 – 8oz boxes – Girl Scout Thin Mints
4 oz. soft butter
Filling:
8oz cream cheese
½ cup granulated sugar
1 large egg
1tsp vanilla extract
1 sleeve - Girl Scout Thin Mints
Cut each cookie into 4 equal pieces.
Directions:
Using a food processor fitted with a blade, add thin mint cookies to the processor and grind cookies into fine crumbs. Grind in batches and place in a separate bowl.
Blend in 4 oz of soft butter into the thin mint crumbs. Mix with your hands until the mixture resembles small peas. Reserve 1 cup of the crumbs for topping.
Press the remaining crumbs into the bottom of a 9x13 baking pan sprayed with a baking release spray.
In a stand mixer fitted with a paddle, add cream cheese, sugar and vanilla. Blend together until light and fluffy. Blend in the egg. Fold in the quartered thin mint cookie pieces into the cream cheese mixture.
Pour cream cheese mixture over the crust in the 9x13 pan. Spread out batter evenly.
Top with remaining crumbs. Bake at 350°f, 35-40 minutes. Cool completely before cutting.
Girl Scout Peanut Butter Truffles
Ingredients:
2 – 8 oz boxes – Girl Scout Peanut Butter Sandwich Cookies
2 – 3 oz blocks of cream cheese
4 Tbsps. soft butter
Granulated peanuts for garnishing
2 – 12 oz bags of chocolate chips, melted for dipping.
Directions:
Using a food processor fitted with a blade, add peanut butter cookies to the processor and grind cookies into fine crumbs. Grind all the peanut butter cookies in batches and place in a separate bowl.
In a stand mixer fitted with a paddle, add cream cheese and butter. Blend together until light and fluffy. Add the ground cookie crumbs to the cream cheese and butter mixture.
Mix together on low speed until all the ingredients come together. Remove dough from mixer. Scoop truffle mixture into balls using a portion scooper.
Roll the portioned truffles between hands to make them round and smooth. Place on cookie sheet and refrigerate for 30 minutes.
In another separate bowl, place chocolate chips and microwave on 30 second intervals. Stir between each interval until the chocolate is melted.
Remove truffles from refrigerator and dip each truffle individually into the melted chocolate using tongs, skewers or forks.
Place each dipped truffle on top loose granulated peanuts until the chocolate has set. Serve.
Store in the refrigerator until you’re ready to serve.
Salted Caramel Delite Cheesecake
Crust:
8 Caramel Delites cookies
1 sleeve, about 20 Shortbread cookies
1 cup chocolate covered pretzels
3/4 cup sugar
1/2 cup melted butter
Caramel:
Put cookies and pretzels in food processor to make crumbs. Add sugar and mix. Add melted butter and mix well. Press into sprayed 10" springform pan.
1/3 cup butter
1/3 cup heavy cream
3/4 cup brown sugar
Mix in saucepan over medium to low heat. Whisk until thickened, about 10 minutes. Add sea salt.
Set aside to cool.
Cheesecake:
5- 8oz. cream cheese
1-3/4 cup sugar
3/4 cup milk
5 eggs
8 oz. sour cream
2 tsp. vanilla
1/4 cup flour
Mix cream cheese in mixer bowl. Add remaining ingredients, 1 at a time, mixing well on low speed and scraping bowl. Scoop out about 1 cup batter and mix with caramel. Put remaining batter into crust.
Drop caramel mixture on top of cheesecake and swirl through with a knife. Bake in water bath at 310* for 2 hours. Turn oven off, but leave cheesecake in for about 4 hours until completely cooled. Top with Caramel Delite cookie.
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