Batesville Herald Tribune, Batesville, Indiana

Archive

January 25, 2007

Chefs create desserts inspired by Girl Scout cookies

(Continued)

NORTH ANDOVER, Mass. —

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

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