Admit it - you can't get enough Girl Scout Cookies! You love them so much, you want to put them on everything. Well how about in ravioli? Or cooked with chicken? We asked Seattle food bloggers to think outside of the cookie box and below are some of the creative culinary creations they came up with featuring Girl Scout Cookies. Try a new take on your favorite Girl Scout Cookie today!
Samoas Crust Cheesecake Slices
In celebration of the 40th birthday of the Samoas Cookie, PEMCO created a special Samoas birthday page
, and their Belltown Regional Fare Uber-Foodies used their creative culinary skills to whip up this Samoas recipe!Ingredients:
- Mix together crust ingredients and then press into the bottom of a buttered glass pan.
- Bake in the oven for 5 minutes at 350 degrees.
- Let it sit to cool.
- Cream the sugar, lemon and cream cheese until soft and fluffy, then fold in the whipped cream.
- Smooth the mixture over the completely cooled crust.
- Lightly toast the coconut and sprinkle on top of the cream cheese filling.
- Chill for at least 2 hours, and then cut into squares.
- Pre-heat the oven to 350 degrees.
- Put the Samoas into the food processor and pulse until the cookies are finely ground then add to a bowl.
- Melt the butter and pour over the cookie crumbs.
- Mix well, so that the butter is evenly distributed then press the cookie mixture into a 9″ pie pan, and press up the sides of the pan evenly.
- Bake for 8 minutes, and then cool completely.
- Whisk the eggs in a mixing bowl until light and fluffy, about 1 to 2 minutes.
- Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
- Pour in the cream, milk, and vanilla and whisk to blend.
- Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.
- When the ice-cream is done, add the coarsely chopped Samoas and fold into the ice-cream.
- Put into the freezer for at least an hour.
- Melt butter over medium heat then add unsweetened chocolate and melt, stirring.
- Add cocoa, sugar, and milk and stir well to combine.
- Boil a few minutes, stirring.
- Turn off the heat then add vanilla and salt, then stir until combined.
- Mix all ingredients in a medium saucepan over medium-low to medium heat.
- Cook while whisking gently for 5 to 7 minutes, until thicker.
- Turn off heat. If sauce is thin, just continue cooking for a few more minutes.
- Put the pie together.
- Add the ice-cream to the pie pan with the cooled crust – spreading evenly on top.
- Soften the fudge sauce and caramel in the microwave, and drizzle on top of the pie.
- Put back in the freezer until you are ready to serve.
- Let the pie sit on the counter for about 10 minutes before serving so it is easier to cut.
- Preheat oven to 350F.
- Spray two 8 or 9 inch cake pans with nonstick baking spray and line the bottom of the pans with parchment circles.
- Using a stand mixer with a paddle attachment cream together the butters and sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time and scrape down the mixer after each addition.
- Beat in the vanilla and butter emulsion. If you don’t have the butter emulsion just use all vanilla extract.
- Mix the flour, baking soda, and salt in a medium bowl.
- Add 1/3 of the flour mixture to the batter and mix on low until just incorporated.
- Add half the milk to the batter and mix on low until just incorporated.
- Add another 1/3 of the flour mixture.
- Add the remaining milk and mix.
- And finally add the last of the flour mixture. Mix until all the ingredients are fully combined.
- Evenly divide the cake among the prepared pans spreading the batter with a spatula to make it smooth on top.
- For 8 and 9-inch pans bake for about 25 minutes or until tops spring back when lightly touched in center and a wooden skewer comes out clean.
- Let cakes cool for 10 minutes and then remove from pans and cool completely.
- Wrap in plastic and chill for several hours or overnight.
- Using a cold mixer bowl with the whisk attachment beat the heavy cream until soft peaks form.
- Add the mascarpone, vanilla, and powdered sugar and beat until it forms stiff peaks.
- Fold in the Samoas cookie pieces.
- Put in a separate bowl and cover with plastic wrap. Refrigerate until ready to assemble cake.
- Using a stand mixer with a paddle attachment beat together the butter and coconut milk.
- Add one cup of the powdered sugar on low at first.
- Add the heavy cream and beat until combined.
- Add the remaining powdered sugar and beat until fully combined.
- If it’s too thin add a little more powdered sugar. If too thick thin with heavy cream.
- Place the chocolate chips and corn syrup in medium bowl.
- In a small saucepan bring the cream to a boil.
- Pour the cream over the chocolate chips and corn syrup.
- Let sit for 5 minutes.
- Whisk the cream into the chocolate, it should combine easily. Whisk until smooth and glossy.
Chocolate Samoas Dessert Lasagna
- Split the cakes in half horizontally.
- Spread the Samoas mascarpone filling between the layers.
- Place the cake in the fridge for an hour.
- Frost with the coconut buttercream.
- Spoon the caramel on top to the edges so it drips down the sides. Repeat.
- Add toasted coconut and an extra cookie for garnish.
From Savor the BestIngredients:
- Preheat oven to 350°.
- Spray an 8” x 8” baking dish with nonstick cooking spray.
- In a large mixing bowl, beat the cream cheese and sugar on medium high speed until creamy. Add the egg and blend until just combined. Add the melted chocolate, coffee granules, and vanilla then mix on medium speed for 2 to 3 minutes, stopping the mixer half way through to scrape down the sides and incorporate all the ingredients.
- Cut the Phyllo sheets to and 8” x 8” square. Place one sheet on the bottom of the dish. Lightly brush the sheet with butter then repeat with 4 more sheets of phyllo dough. Keep the rest of the Phyllo sheets covered with a damp paper towel until ready to use again.
- Spread half of the cream cheese mixture over the Phyllo sheets. Sprinkle with ¼ cup of toasted coconut then half of the crumbled Samoa cookies.
- Top the Samoa cookies with 5 more sheets of Phyllo dough that has been brushed with butter. Spread the rest of the cream cheese mixture over the second layer of Phyllo dough and top with ¼ cup of toasted coconut and the rest of the Samoa cookie crumbs.
- Top with 5 more sheets of Phyllo dough that have been brushed with butter. Place the dish in the oven and bake for 25 to 28 minutes or until golden brown on top.
- Remove from the oven and allow to cool down completely.
Samoas Salted Caramel No-Churn Ice Cream
- Place the cream and the powdered sugar in a mixing bowl. Whisk on medium high speed until the cream reaches stiff peaks.
- Spread the cream on top of the dessert then sprinkle the ½ cup of toasted coconut and drizzle the chocolate and caramel syrup over that.
From Reebecki SupergirlIngredients:
1 can sweetend condensed milkDirections:
2 teaspoons vanilla extract
2 tablespoons Bourbon
2 cups cold heavy cream
14 Samoas cookies
½ cup salted caramel sauce
Samoas Icebox Cake
- Place Girl Scout Samoa Cookies in a large plastic bag. Smash with a wooden spoon to break up the cookies.
- Stir the sweetened condensed milk with vanilla and Bourbon in a medium bowl and set aside.
- Using an electric mixer, beat heavy cream in a large bowl on high until stiff peaks form, about 3-4 minutes.
- Gently fold the whipped cream into the sweetened condensed milk mixture.
- Stir the Girl Scout Samoa Cookies into the milk mixture and pour into a 4 1/2-by-8 1/2-inch loaf pan.
- Drop spoonfuls of caramel sauce into the loaf pan and swirl into the cookie milk mixture.
- Freeze until firm, 6-8 hours.
From Geeky Hostess
2 cups whipping creamDirections:
2 teaspoons powdered sugar
2 tablespoons caramel syrup
3 boxes of Samoas cookies
Chocolate and caramel syrups for garnish
- Using a mixer with a whisk attachment, whisk together the whipping cream, powdered sugar, and caramel syrup. Whip for a few minutes until peaks form and the whipped cream holds its shape when you remove the whisk.
- Using a 9″x9″ casserole dish, spread a thin layer of the whipped cream on the bottom.
- Top with a single layer of Samoa cookies.
- Place another layer of whipped cream on top of the cookie layer.
- Repeat steps until you have three cookie layers with whipped cream in between them.
- Top with one final whipped cream layer and make sure everything is covered.
- Cover the dish tightly with plastic wrap, trying to make sure it doesn’t touch the top layer of the cake, and place in the fridge for two days.
- When the icebox cake is ready, the cookies should feel somewhat soft to cut into.
- Cut into squares and top each piece with drizzles of caramel and chocolate sauce and crumbled Samoas.
- Serve and enjoy!