Batesville Herald Tribune, Batesville, Indiana

January 25, 2007

Chefs create desserts inspired by Girl Scout cookies

By Rosemary Ford

NORTH ANDOVER, Mass. — Corilee DeAngelis loves cookies.

But when the apprentice pastry chef and her boss — Rebecca Ingalls, the head pastry chef at Palmers Restaurant in Andover — were asked by the local Girl Scout council to whip up a delectable dessert using Cartwheels oatmeal cookies, the two were a little perplexed.

“It’s fun discovering which taste goes with what,” DeAngelis said. “I love cookies.”

It took some thinking and a lot of tasting, but DeAngelis and Ingalls produced a pumpkin cheesecake tartlet with an oatmeal cookie crust that became a hit at the Girl Scouts’ annual tasting party.

For the last few years, the Spar and Spindle Girl Scout Council — headquartered in North Andover and overseeing troops across the Merrimack Valley and North Shore — has approached North of Boston chefs, challenging them to create something delectable using Girl Scout cookies.

The results — which are shown off at the tasting party — says Beverly McDonald, the council’s communication director, are nothing short of delicious.

“It’s gotten bigger and better every year,” McDonald said. “We wanted to see if we could get people to think about cookies differently, and it worked out really well.”

Spar and Spindle cookie czar Nancy Tracy of West Peabody finds that people are always looking for ways to enjoy Girl Scout cookies other than just eating them out of the box — and local chefs amaze with their ideas and presentations.

“People are truly in awe how you can transform a delicious cookie into something delicious and elegant,” said Tracy, who oversees all of the council’s cookie sales.



What’s in a name

Because they are manufactured by different companies, some

varieties of Girl Scout cookies are sold under two different names.

r Caramel DeLites = Samoas

r Tagalongs = Peanut Butter Patties

r Do-Si-Dos = Peanut Butter Sandwich

r Trefoils = Shortbread

r Thanks-A-Lot = All Abouts (shortbread dipped in fudge)



Pumpkin Cheesecake Tartlets

Crust

2 boxes Girl Scout Cartwheel (Oatmeal) cookies, crumbled

1/2 stick butter, melted

Press into bottom and sides of 10-inch spring form pan.

Cream cheese filling

4 (8-ounce) packages cream cheese, softened

11/2 cups sugar

4 eggs

1 pint sour cream

Whisk all ingredients together.

Pumpkin filling

1 can pumpkin

1 (12-ounce) can evaporated milk

2 eggs

2/3 cup sugar

1 teaspoon cinnamon

1 teaspoon ginger

1 teaspoon clove

Pinch salt

Whisk all ingredients together.

Directions

Combine fillings either by folding pumpkin into cheese or create a marbled effect by swirling pumpkin mixture through the cheese mixture in the pan. Bake at 325 degrees for 11/2 hours or until firm and golden. Chill.

Recipe from Palmers Restaurant and Tavern in Andover



Caramel Cookie Crunch Ice Cream

Start with vanilla ice cream as a base — it can be store-bought and softened by leaving the box on counter or made in a home ice cream maker as follows:

To make base

2 large eggs

3/4 cup sugar

2 cups heavy or whipping cream

1 cup milk

2 teaspoons pure vanilla extract

Whisk eggs in mixing bowl until light and fluffy (one to two minutes). Whisk in sugar slowly, and continue whisking until mixture is blended. Pour in cream, milk and vanilla extract. Whisk to blend. Pour mixture into ice cream maker and freeze to manufacturer’s directions.

Other ingredients

1 box Caramel DeLite Girl Scout Cookies

Caramel topping

Directions

Once base is ready (either from the ice cream maker or softened store-bought ice cream), fold in one box of chopped Caramel DeLites (a mixture of large and small pieces is best).

Fold with spatula or ice cream spade until cookies are mixed uniformly into the ice cream. Pour caramel topping over ice cream mixture and spread throughout with a rubber spatula, achieving “streaks” of caramel through the ice cream. Transfer to freezer to harden for approximately four hours. Makes slightly more than one quart.

— Recipe from Main Line Creamery in Andover



Thin Mint Custard Tart

Ingredients:

1 box Thin Mint Girl Scout Cookies, crushed

4 egg yolks

1 ounce creme de menthe

1/4 cup cocoa powder

1 cup heavy cream

1/4 cup granulated sugar

Directions:

Preheat oven to 325 degrees, grease 9-by-9-inch pie tin.

To make pie shell, in a food processor, finely grind two crushed packs of Thin Mint cookies. Remove and line bottom of pie tin with the ground cookies. Place in oven and bake for 12 minutes or until slightly brown. Remove and let cool.

Whisk together remaining ingredients until fully combined. Place in pie shell and bake for 20 minutes or until firm. Top with remaining cookie crumbs and chill overnight.

— Recipe from the Wyndham Andover



Pumpkin Cheesecake

Crust:

11/4 cups of crumbs of Cartwheel Girl Scout Cookies

3 tablespoons melted butter

1 tablespoon sugar

Combine in a bowl and press into the bottom of a 9-inch spring form pan and bake for eight minutes at 350 degrees and cool to room temperature. Wrap outside bottom of pan with two layers of foil to prevent water getting into cheesecake when baked.

Filling:

16 ounces soft cream cheese

11/4 cups sugar

1/2 pint sour cream

16 ounces canned pumpkin

1 teaspoon vanilla

1 teaspoon cinnamon

1 tablespoon fresh grated ginger

4 eggs

In a large mixing bowl, beat cheese and sugar until smooth, scrape bowl down to prevent lumps. Add remaining ingredients one at a time on low speed until combined.

Directions:

Pour filling into crust and place into a water bath. Lower oven temperature to 325 degrees and place in oven. Bake for 75 minutes until the center just stops jiggling. Cool overnight in the refrigerator before removing from pan. Garnish with whole cookies around the edges.

— Recipe from Old Town Bread Co. of Rowley



Peanut Butter Sandwich Parfait

Ingredients:

1 package Do-Si-Dos, finely chopped.

2 teaspoons creamy peanut butter

1 banana

4 egg whites

1/4 chopped toasted peanuts

1/4 cup granulated sugar

2 cups whipped topping

Directions:

You will need six, 6-ounce wine glasses to hold the parfait.

In a food processor, puree the egg whites and sugar until peaks form. Add peanut butter and 1/2 chopped banana to the mixture and pulse for 5 seconds. In the bottom of each glass, put in 1 ounce of chopped cookies, spoon in 3 ounces of parfait mixture, then spoon 2 ounces of whipped topping. Sprinkle chopped peanuts and extra-chopped cookies to finish.

— Recipe from the Wyndham Andover Hotel



Pink Lemonade Torte

Dacquoise layers

Ingredients:

6 egg whites

1/4 teaspoon cream of tartar

11/2 cups of sugar

1/4 cup cornstarch

1 teaspoon vanilla

1 cup crushed Girl Scout Lemonade cookies

Filling:

Ingredients:

16 ounces of lemon curd

1/2 pint fresh raspberries

2 tablespoons powdered sugar to garnish

Directions:

Combine eggs, vanilla, cream of tartar in a mixer and whip at high speed. While mixing, add sugar, one tablespoon at a time, until stiff peaks form. Take bowl off the mixer and fold in cornstarch and crushed cookies, being careful not to deflate eggs. On two parchment-lined cookie sheets, draw four, 7-inch circles and flip parchment over — you should be able to see the lines. Divide the egg mixture into the four circles and spread out to the lines and bake at 350 for 45 to 50 minutes or until dacquoise is dry. You will need 16 ounces of lemon curd and half a pint of raspberries and confectioners sugar to garnish. Place one dacquoise layer down on a cake plate and spread 1/4 cup lemon curd onto the layer, place another dacquoise layer and top with lemon curd and three-quarters of the raspberries. Top with dacquoise and 1/4 cup lemon curd and then top with the final dacquoise layer. Place the torte into the refrigerator for two hours to cure. To serve, dust the top with powdered sugar and top with the remaining raspberries.

— Recipe from Old Town Bread Co. in Rowley





Lemon Marshmallow Tartlets

Tart base:

1 dozen Lemonade Girl Scout Cookies

Lemon filling:

Juice and zest of three lemons

1/3 cup sugar

2 large egg yolks

1/2 stick butter

Whisk all ingredients together in heavy sauce pan and place over medium heat, stirring constantly until thickened. Cover and chill.

Marshmallow icing:

5 egg whites

11/2 cup sugar

11/2 cup corn syrup

2 tablespoons cold water

1/4 teaspoon cream of tartar

Mix eggs, water, sugar and corn syrup in bowl over boiling water. Continue mixing for four to five minutes. Remove bowl from heat and add cream of tartar and with electric mixer, mix on medium-high speed for 10 minutes or until peaks form.

Assembly:

Place lemon filling on center of each cookie base and top with a mound of icing.

— Recipe from Palmers Restaurant and Tavern in Andover





Raspberry-Chocolate Cheesecake Cups

Ingredients:

1/2 box of sugar-free Little Brownies Girl Scout Cookies (about 10 cookies)

12 ounces fat-free cream cheese, softened

1/2 cup sugar

1 tablespoon all-purpose flour

1 teaspoon vanilla

1/4 cup egg substitute

3/4 cup fresh red raspberries

3 tablespoons fat-free chocolate ice cream topping

Directions:

Line 10, 21/2-inch muffin cups with foil baking cups or coat muffin cups with cooking spray. Finely crush cookies. Sprinkle in bottom of foil baking cups or coated muffin cups.

In medium mixing bowl, beat cream cheese on medium speed of electric mixer until fluffy. Add sugar, flour and vanilla. Beat until well mixed. Add egg product. Beat on low speed until just combined. Portion evenly into prepared muffin cups.

Bake at 325 degrees about 15 minutes or until set. Cool in muffin pan on wire rack for 10 minutes.

Carefully remove from pan. Cool on wire rack for 20 minutes. Cover and refrigerate for four to 24 hours.

Top each cheesecake with raspberries. Drizzle with ice cream topping.

Yield: 10 Servings

— Little Brownie Bakers



The Cookie House

Ingredients:

One or more package (depending on taste) each (Caramel DeLites, Thin Mints, Do-Si-Dos, Tagalongs and any kind of graham crackers)

1 pound powdered sugar

1/4 teaspoon cream of tartar

3 egg whites

Royal icing:

Combine one pound of powdered sugar, one-fourth teaspoon cream of tartar and 3 egg whites. Beat slowly until stiff peaks form. To apply icing, use a pastry bag or a plastic bag with a hole cut in the bottom corner.

Assembly:

Use royal icing to glue graham crackers together to build the frame for your cookie house. Use the remaining icing to attach Caramel DeLites, Thin Mints, Do-Si-Dos, Tagalongs and other sweets.

— Little Brownie Bakers



Bogie’s Chocolate Decadent Pie

Ingredients:

1 1/4 cups Thin Mints, crushed

11/4 cups Trefoils, crushed

1/4 cup sugar

1/3 cup butter, melted

11/2 cups milk chocolate chips

11/2 cups white chocolate chips

11/2 cups sweetened condensed milk

11/2 teaspoons vanilla extract

11/2 cups fresh whipping cream

Directions:

Preheat oven to 375 degrees.

Crust: Spray the inside of a 9-inch pie pan with nonstick cooking spray. In a bowl, combine shortbread cookie crumbs, sugar and melted butter. Press mixture firmly into sprayed pie pan, covering bottom and sides. Bake five to seven minutes. Set aside to cool.

Filling: In a microwave-safe bowl, combine milk chocolate chips, 1/2 cup condensed milk, and 1/2 teaspoon vanilla. Microwave for two minutes on medium power. Alternately combine all ingredients and melt in double boiler. Stir until all chips are melted and pour into bottom of cooled crust. Set in refrigerator while preparing second layer.

For second layer, repeat above process using the vanilla chips. Pour over milk chocolate layer. Set in refrigerator while preparing top layer of whipped cream.

Pour whipped cream over the top, then sprinkle/decorate with Thin Mint cookies.

— Little Brownie Bakers





Mocha-Caramel DeLite Zuccotto

This dessert consists of four separately prepared elements that are assembled together at the end of the recipe.

Chocolate cake:

4 ounces bittersweet chocolate, melted

4 ounces butter, melted

3/4 cup sugar

3 eggs

1/4 teaspoon cinnamon

1/2 cup cocoa powder, sifted

Preheat oven to 375 degrees.

Line two 10-inch round cake pans with parchment paper. Combine the melted chocolate and butter. Whisk in sugar. Whisk in eggs. Whisk in cocoa powder and cinnamon. Divide the batter evenly between the cake pans.

Bake at 375 degrees for 20 minutes. Cool. Remove from pans. Remove parchment paper. Cut one cake into 10 triangular pieces. Line a three-quart bowl with plastic wrap. Arrange the cake pieces in the bowl with the pointed ends at the bottom of the bowl. Set aside.

Mascarpone filling:

3 egg yolks

1/4 cup sugar

8 ounces mascarpone

1 teaspoon vanilla

1/4 cup espresso

1/4 cup chocolate pieces

4 ounces caramel topping

Whip egg yolks and sugar until light yellow in color, soft and foamy in consistency. Add mascarpone, vanilla and espresso. Whip until smooth and slightly firm (approximately two minutes). Foam should hold its shape; do not over whip. Fold in chocolate pieces. Gently swirl in the caramel topping. Fill the cake-lined bowl with the mascarpone filling. Make a well in the center for the chocolate ganache. Cover and refrigerate.

Mocha-chocolate ganache:

12 ounces bittersweet chocolate, (chopped in small pieces)

1 cup heavy cream

1/4 cup butter (room temperature)

3 tablespoons espresso

Heat cream over low heat until bubbles appear on sides of pan. Remove from heat. Add chocolate, stir until melted. Add soft butter, stir until melted. Stir in espresso, let cool. Set until firm. Reserve half of chocolate ganache for later. Fill the center of the cake with ganache. Cover and refrigerate until firm.

Caramel DeLite-nut crust:

Half box of Caramel DeLites cookies broken into pea-sized pieces

1/4 cup pecan pieces

2 tablespoons butter, melted

2 tablespoons sugar

Combine all of the ingredients. Line 10-inch round spring form pan with parchment paper. Press the Caramel DeLites crust into the pan. Freeze. Remove from pan and remove paper.

Assembly:

Place crust on top of second, uncut chocolate cake.

Remove zuccotto cake from bowl and place on top of crust.

Use the remaining chocolate ganache for decorating and covering cake as desired.

Roll out 4 ounces of marzipan between 2 pieces of plastic wrap, 1/8-inch thin. Dust with confectioner’s sugar. Cut into desired shapes. Place on top of cake.

Apply gold leaf to chocolate ganache when firm.

May use remaining Caramel DeLites cookies for garnish.

— Little Brownie Bakers



Strawberry Baked Alaska

Crust:

1 box Trefoils

2/3 cup melted unsalted butter

Position rack in center of oven and preheat to 350 degrees.

Wrap foil around outside of 10-inch spring form pan.

Combine cookies and melted butter in food processor.

Using on/off turns, blend until crumbs begin to stick together. Press crumbs onto bottom of spring form pan.

Bake crust 10 minutes. Transfer to rack and cool while preparing filling.

Filling:

2 pints strawberry sorbet

1 quart strawberry ice cream

Line 4-quart, 10-inch diameter bowl with plastic wrap, leaving 8-inch overhang. Spread sorbet in even layer over bottom (not sides) of bowl. Spread ice cream over sorbet.

Directions:

Slide crust on top of ice cream, pressing slightly to compact. Cover with plastic wrap overhang. Freeze at least four hours or overnight.

Final assembly:

Unfold plastic wrap and invert onto serving tray; remove plastic wrap. Working quickly, spread meringue over dessert, swirling to form peaks and covering completely. Freeze for at least 30 minutes.

Before serving, brown meringue with a blowtorch or in a 500 degree oven.

For mini-strawberry baked Alaska, use a whole Trefoil for each crust and shape filling with a small ice cream scoop.

— Recipe from Little Brownie Bakers



Tri-Layer Peanut Butter Mint Bombe

Ingredients:

2 boxes Tagalongs

2 boxes Thin Mints

2 boxes Trefoils

63/4 cups milk

3/4 cup milk chocolate

3/4 cup dark semisweet chocolate

3 teaspoons vanilla extract

10 tablespoons cornstarch

9 tablespoons sugar (granulated)

3/4 cup white chocolate

Pinch of salt

Directions:

Separately grind Tagalongs, Thin Mints and Trefoils to a rough powder.

To make pudding filling (you may use instant pudding mix instead): Put 2 cups milk, 3/4 cup milk chocolate (cut into medium-sized chunks), 3 tablespoons sugar, 1/8 teaspoon salt, add 1 teaspoon vanilla extract into small saucepan bring to a boil while stirring. In a separate container, combine 1/4 cup milk with 31/3 tablespoon cornstarch, mix together well. Slowly add cornstarch mixture to boiling milk while stirring. Stir until thick and immediately remove from heat. Scrape into medium-size mixing bowl and set aside in a cool place. Repeat instructions for pudding filling using dark semisweet chocolate, and then with milk chocolate. Make sure to keep each batch of pudding in a separate bowl.

Add ground Tagalongs to milk chocolate pudding. Mix well and place in refrigerator for at least 30 minutes.

Add 1/2 ground Thin Mints to dark chocolate pudding, mix together and place in refrigerator for at least 30 minutes.

Take 1/2 ground Trefoils and add 1 cup of vanilla/white chocolate pudding

Line inside of two 16-ounce bowls with plastic wrap, creating as few wrinkles as possible.

In small amounts coat the inside of each bowl with approximately 1/4-inch thick layer of Trefoil paste. Make sure layer is even and goes right up to top of the bowl. Then sprinkle with plain ground Trefoils.

Using Tagalongs milk chocolate pudding, make approximately 1-inch thick layer. Only go up to 1-inch of the rim of Trefoil. Then sprinkle inside of layer with ground Thin Mints.

Fill in middle with Thin Mint dark chocolate pudding.

Sprinkle ground Thin Mints over just Thin Mint pudding. Then coat over with Tagalongs pudding, just to 1/2-inch to the rim of Trefoil.

Sprinkle top of Tagalongs pudding with ground Trefoils. Spread out Trefoil paste on plastic round to fit top of bombe using same thickness as rest of Trefoil layer. Place over top and seal bombe.

Wrap tightly with plastic and freeze for at least 1 hour.

Melt 2 cups dark semisweet chocolate.

Wrap two plates tightly with plastic wrap.

Using small spoon, make a chocolate circle on plastic wrap that matches the size of bottom of the bombe.

Carefully pull bombe out of bowl, and remove all plastic wrap and place directly on top of melted chocolate circle.

Carefully drizzle melted chocolate over top of bombe until completely coated. Drizzle fast, as chocolate sets quickly.

Place bombe back in freezer for about 15 minutes. Remove from freezer, using a paring knife, trim off excess chocolate.

Slice bombe in half, present for service using remaining ground cookie for garnish, and/or whole cookie of each to represent each layer.

— Recipe from Little Brownie Bakers





Levitating Layers

Ingredients:

First layer:

1/2 cup plain flour

1 stick margarine (melted)

1 package of Caramel DeLite cookies (cut into pieces)

Mix together. Pat in bottom of casserole dish.

Bake 25 minutes at 325 degrees. Cool.

Second layer:

1 cup powdered sugar

1 8-ounce package cream cheese

1/2 cup whipped topping

Mix and spread over cooled crust.

Third layer:

1 (6-ounce) package instant chocolate pudding mix

2 1/2 cups milk

Mix according to directions and spread over second layer.

Spread 1/2 cup whipped topping over third layer and refrigerate for 30 minutes to one hour.

— Recipe from Little Brownie Bakers



Southern Peanut Butter Pie

Ingredients:

1 package Tagalongs

1 package (31/2 ounce) vanilla pudding

11/2 cups milk

1/3 cup peanut butter

Directions:

Grind cookies in blender or food processor and press into a 9-inch pie plate. Prepare pudding mix according to package directions but using only 11/2 cups milk.

Stir in peanut butter. Pour into pie shell. Refrigerate until ready to serve. Garnish with whipped topping and crushed peanuts.

— Recipe from Little Brownie Bakers





Cartwheel Flips

Ingredients:

16 reduced-fat Cartwheels cookies

1 cup crunchy peanut butter

2/3 cup honey

1/2 cup nonfat dry milk powder

1 cup coconut

Directions:

Crush the Cartwheels between two pieces of wax paper with a rolling pin or in a food processor. Combine the crushed Cartwheels, peanut butter, honey and powdered milk in a large mixing bowl. Mix well. Make small balls with mixture and place on wax paper. Roll balls in shredded coconut.

Makes: 2 dozen

— Recipe from ABC Bakers



Chocolate Thin Mint Pizza Supreme

Ingredients:

1 (18-ounce) package of refrigerated chocolate chunk cookie dough

1/2 package Girl Scout Thin Mints

1/2 cup white chocolate morsels

Vanilla ice cream, optional

Directions:

Press cookie dough evenly in the bottom of an ungreased 12-inch pizza pan or a 13-by-9-by-2-inch baking pan. (Dough will barely cover the pan.) Break Thin Mints into halves or thirds; press cookie pieces into dough, covering evenly. Bake at 350 degrees for 12 to 18 minutes or until golden brown. Place white chocolate morsels into a small self-closing bag. Microwave the bag of morsels on medium-high (70 percent power) for 40 to 50 seconds or until melted. Snip one corner (about 1/8 inch) off the bottom of the bag. Hold bag tightly at top and drizzle white chocolate stripes over top of pizza. When cool, cut pizza into eight or 10 wedges. If desired, top each serving with a scoop of ice cream.

Makes: 8 to 10 servings

— Recipe from ABC Bakers



Chocolate Thanks-A-Lot Eclair

Ingredients:

1 package Thanks-A-Lot cookies

1 package instant vanilla pudding mix

11/2 cups milk

1/2 of an 8-ounce container frozen whipped topping, thawed

1 (16-ounce) package prepared chocolate frosting

Directions:

Line the bottom of an 8-inch round cake pan with Thanks-A-Lot cookies. In a large bowl, combine pudding mix and milk. Stir well. Stir in whipped topping. Spread half of mixture over cookie layer. Top with another layer of Thanks-A-Lot cookies and the remaining pudding. Top all with a final layer of Thanks-A-Lot cookies and frost with chocolate frosting. Refrigerate until serving.

Makes: 6 to 8 servings

— Recipe from ABC Bakers





Fudgy Peanut Butter Balls

Ingredients:

11/2 boxes Girl Scout Peanut Butter Patties

3 tablespoons butter or margarine, melted

2/3 cup salted peanuts, finely chopped

Directions:

Place cookies in food processor or blender; process until fine crumbs. Combine crumbs and butter; mix until well blended. Roll mixture into 1-inch balls. Place peanuts in small narrow bowl. Roll each ball in peanuts, gently pressing peanuts into balls. Store in covered container in refrigerator until ready to serve.

Makes: 28

— Recipe from ABC Bakers



Chocolate Coconut Caramel Dessert

Ingredients:

1 box Girl Scout Caramel DeLites

3 tablespoons margarine, melted

1 package (8 ounces) cream cheese, softened

1/4 cup sugar

2 tablespoons milk

11/2 cups nondairy whipped topping, thawed

11/4 cups cold milk

1 package instant coconut cream pudding and pie filling

1/4 cup toasted coconut

3 tablespoons semisweet chocolate mini-morsels

Non-stick cooking spray

Directions:

Place cookies in a food processor or blender; process until fine crumbs.

Spray bottom of a 9-inch square pan with nonstick cooking spray. Combine cookie crumbs and margarine; press evenly in bottom of prepared pan.

Using an electric mixer beat cream cheese with sugar and two tablespoons of milk until smooth. Blend in 3/4 cup whipped topping. Spread evenly over cookie layer.

Pour 11/4 cups milk into a bowl. Add pudding mix and beat one to two minutes or until smooth. Pour over cream cheese layer. Chill several hours or overnight. Spread a thin layer of coconut on a baking sheet and bake in 325-degree oven for 6 to 8 minutes, stirring frequently. Cool.

Just before serving, spread remaining 3/4 cup whipped topping evenly over top of dessert. Sprinkle toasted coconut and mini-morsels on top of dessert.

To serve, cut into 12 portions.

Makes: 12 servings

— Recipe from ABC Bakers