2014
Ingredients:
From A Half Cup
1 package prepared crescent roll dough
1 package Girl Scout Samoas cookies, crumbled into pea-sized bits
1 cup sweetened coconut flakes
1 pint heavy whipping cream
1 can unsweetened coconut cream or milk
1 cup powdered sugar
1 tsp granulated sugar
2 tsp vanilla extract
Directions:
1.
2.
3.
4.
Pre-heat your oven to 350F
Put a metal mixing bowl in the freezer
Line your baking sheet with parchment paper
Toast the coconut flakes until crisp by on an ungreased baking sheet
in the oven for 10 minutes, rotating halfway through.
5. Roll out the crescent roll dough.
6. Pulse half a box of Samoas in the food processor (or smash in a
Ziploc bag with rolling pin) until crumbled and throw them in the
freezer for 10 minutes.
7. Use a donut cutter (or you can always use a pint glass and a shot
glass) to cut circles into the dough.
8. Create layers of dough and cookie bits. Use a rolling pin to press the
bits into the dough and layer the dough up so you have stack of 4
layers.
9. Pop in the oven and keep your eye on them for the next 12-15
minutes depending on your oven.
10. Blend together the heavy whipping cream with 1 tsp of sugar and 1
tsp of vanilla, for whipping cream.
11. Get those peaks developed and then you’ll fold in some more
Samoas cookie bits and the coconut cream gently till combined into
a luscious Samoas Coconut Cream filling.
Continued from Page 1
12. Whisk up the powdered sugar and water, adding 1 tbsp at a time until
it’s a thin glaze.
13. Cut a small slit in the side of each croissant donut and use a Ziploc
bag full of cream filling to gently transfer the filling into the croissant
donuts. I like to use a chopstick first to create a channel for the
cream filling to flow through.
14. First glaze the tops, add Samoa crumbles, glaze again and then dunk
face down in the toasted coconut flakes.
Ingredients:
From Left Over’s Lady
Pie Crust:
1 cup flour
¼ cup oat bran
1/8 cup wheat germ
1/8 cup wheat bran
1/2 tsp.apple cider vinegar
3 tsp. water
1 egg yolk
½ tsp. Salt
zest of 1 small lemon
¾ cup butter
Filling:
3/4 cup walnuts
1/2 cup almonds
1 roll of cookies
1 tsp. Cardamom
2 tsp. Cinnamon
1 egg white
1/3 cup honey
pan: 1.5 TBL butter, melted
drizzle with ¼ cup honey
Directions:
1. Preheat oven to 400 degrees F.
2. Pie Crust: Mix together in an electric mixer or food processor
beginning with flour and butter, then gradually adding other
ingredients until it forms a ball of dough: flour, oat bran, wheat germ,
wheat bran (Side note: this can be made with 1 1/2 cups flour, if you
want to skip the above added ingredients. With pure flour, this is a
more smooth and lighter colored pinwheel), apple cider vinegar, egg
yolk, salt, zest of lemon, butter, water
3. Filling: mix ingredients together in a bowl: walnuts, roughly chopped
into small chunks, almonds pureed in food processor until very
small, Trefoil Cookies pulsed in food processor until broken up into
even sized small bites, Cardamom, Cinnamon, egg white, honey
4. Using a large glass baking dish, put 11/2 TBLS butter into pan and
place in hot oven for 5 minutes. Remove from oven and tilt back and
forth to evenly distribute butter along the bottom of the pan. Set
aside.
5. Roll out the pie crust with a rolling pin as thin as you can get it.
Continued from Page 2
Spread the filling onto the crust evenly. Roll the whole thing up.
Using hands, evenly roll this out a bit, as a tube and close the ends
together. Using a sharp chef’s knife, slice this cookie roll into 1/2 inch
thick pieces.
6. Place pinwheel cookie roll-ups into the prepared pan with melted
butter. Leave space between each circle, they should not be
touching (I used my largest baking dish, the 11X15 inch size).
Generously drizzle with honey, about another 1/4 cup total.
7. Bake for 20 minutes in the middle of the oven, at 400 degrees F.
Remove from oven. Let cool for 5 minutes. Remove from baking
dish and place on a plate or platter or into a lidded container. Serve
with another drizzle of honey and a helping of Trefoil cookie crumbs
sprinkled over the top.
Ingredients:
From County Cleaver
1 box Samoas Girl Scout Cookies, Chilled
2 Tbsp Butter, melted and cooled
1 1/2 cup Heavy Whipping Cream
1 8-oz. brick Cream Cheese, softened or room temperature
½ tsp Coconut Extract
½ tsp Vanilla Extract
1/3 cup Sugar
½ cup Caramel, for garnish
Directions:
1. In a food processor, pulse the chilled Samoas cookies until finely
crumbled.
2. Pour butter over the crumbled cookies and stir to combine.
3. Divide the crumbles into dishes and press into the bottom.
4. In a stand mixer with a whip attachment, whip the heavy cream
until stiff peaks form. Scrape into a separate bowl and set aside,
ensure to reserve 1 cup of whipped cream for the topping of the
cheesecakes.
5. In the same bowl the whipping cream was whipped with, beat the
cream cheese until smooth. Mix in the sugar, vanilla and coconut
extracts and mix until dissolved. Fold the whipped cream into cream
cheese mixture until smooth and evenly mixed.
6. Spoon the cheesecake mixture into the dishes and smooth the tops.
7. Let the cheesecakes chill for 2 hours. Top with reserved whipped
cream, and additional caramel. Serve immediately.
Ingredients:
1 Sleeve of Trefoils (approx. 20 cookies)
2 TBS light brown sugar
1/2 tsp vanilla
Dash of cinnamon
3 TBS vegetable oil
2 TBS milk
From Geeky Hostess
Directions:
1. Place the cookies in a food processor, slightly breaking them up as
you put them in. Grind until the cookies are fine, even crumbs.
2. Add brown sugar, vanilla, and cinnamon into the food processor. Mix
thoroughly.
3. Add oil and milk, one TBS at a time, mixing thoroughly in between
each turn. Mix until you receive a peanut butter-like consistency.
4. Enjoy! Place the cookie butter into a sealable container and keep
refrigerated.
Ingredients:
1 box of Girl Scout Trefoils cookies
1/2 cup butter
1/4 cup brown sugar
1/2 cup oats
1/2 cup sliced/chopped almonds
3/4-1 cup raspberry jam
1/2 cup fresh or frozen raspberries
From Frustrated Baker
Directions:
1. Start by placing one and a quarter sleeves of the Trefoils cookies in a
small food processor until ground to a fine crumb. Add in 4 Tbsp. of
the butter and mix until completely incorporated.
2. Pour mixture out into a square baking pan and press until evenly
spread over the bottom being sure to cover all the way to the
corners of the pan.
3. Bake the bottom crust for 12-15 minutes or until the edges are
slightly browned.
4. While that is baking, place the remaining cookies into the small food
Continued from Page 4
5.
6.
7.
8.
9.
processor and run until about the same consistency as before.
Pulse in 2 of the remaining Tbsp. of butter until mixed. Place the
cookie crumbs, the oats, brown sugar and almonds into a mixing
bowl and stir until combined. Add in the last two Tbsp. of butter and
mix with a fork until combined, leaving some larger chunks for the
streusel topping.
Combine the raspberry jam and raspberries in a separate bowl for
the filling.
When the bottom crust is done baking, spread the raspberry filling in
a nice even layer and then top with the streusel topping, being sure
to spread it evenly and leave some chunks to help the topping stay.
Bake for an additional 18-20 minutes until the top is golden brown.
Allow to cool slightly then cut into 9-12 squares and enjoy.
Ingredients:
CRUST:
20 Savannah Smiles Girl
Scout Cookies
1/4 Cup Melted Butter
From Today’s Every Mom
FILLING:
2 Eggs
3 TB Vanilla Instant Pudding
2 TB Fresh Lemon Juice
Pinch of Kosher Salt
Frozen or Fresh Blueberries
Directions:
1. Crust: Use a food chopper and finely chop up the lemon cookies.
You want them to be finely chopped up with no chunks.
2. In a bowl mix together the finely chopped upped cookies and
melted butter.
3. With a wooden tool (use your knuckles or try to find a utensil that fits
that space in the mini muffin pan space) press it in to create a crust
and when you press it in the middle it would automatically go up the
sides perfectly.
4. For Filling: Beat eggs, instant pudding, salt, in a blender on high for
about 10 seconds.
5. Use a teaspoon to spoon in the mixture. Adding more if need to. Fill
almost to the top. Add 3 blueberries.
6. Place in a 325 F preheated oven for approximate 15 minutes.
7. Keep and eye on it and when you see the crust get golden brown
then you are good to go.
8. Sprinkle the top with powder sugar if you desire.
Ingredients:
Crust Ingredients:
1 1/2 cup finely ground
Trefoils (about 1 1/2 sleeves)
1 Tablespoon sugar
3 Tablespoons melted butter
From Reebecki Supergirl
Meringue Ingredients:
5 egg whites
1/4 cup superfine sugar
Caramel Ingredients:
Scant 1/2 cup heavy cream
1/2 cup sugar
1 Tablespoon light corn syrup
2 Tablespoons unsalted butter
Pinch of Fleur del Sel
Directions:
1. Preheat the oven to 325 degrees F.
2. For Crust: Mix the Trefoils cookie crust ingredients together and
press into the bottom of a 6-inch springform pan.
3. Bake for 15-18 minutes until the crust is golden brown.
4. Cool to room temperature and set aside. Raise the oven temp to
350F.
5. For Caramel: Bring heavy cream to a boil, set aside and keep warm.
Heat a nonstick skillet over medium heat and add 3 Tablespoons
of sugar and stir with a wooden spoon until the sugar melts. Add
3 more Tablespoons of sugar and stir until melted. Add remaining
sugar and continue stirring until melted. Add corn syrup and bring to
a boil while stirring. Add butter and salt while stirring.
6. Place caramel sauce in a heat proof bowl and place aside.
7. For Meringue: Whisk the egg whites and sugar together until the
sugar dissolves in a mixing bowl.
8. Using a double-boiler, stirring constantly, stir the egg whites and
sugar until the mixture is hot and opaque for about 5 minutes. Be
careful not to overcook the egg mixture.
9. Place the mixing bowl on your stand mixer, add the vanilla and whip
the whites with the whisk attachment until the whites form stiff shiny
peaks.
10. Assemble the Tart: Pour the caramel into the Trefoils cookie crust.
Pipe the meringue into the tart using a 3/8-inch-diameter open-star
tip.
11. Bake at 350F until the meringue is tinged golden brown, about 8
minutes.
12. Remove from the oven and cool completely before serving.
Ingredients:
3/4 cup AP Flour
3 TB Unsweetened Cocoa
1/2 cup Sugar
1/2 tsp Baking Soda
1/4 tsp Baking Powder
1 TBSP Coconut Extract
1/4 cup Milk
1 Egg
3 TBSP Canola Oil
1/4 cup Hot Water
From Love Big, Bake Often
Directions:
1. Preheat your oven to 350 deg. Gather your ingredients.
2. Mix your dry ingredients in a large mixing bowl.
3. In a large-ish measuring cup, whisk together the milk, egg, oil and
coconut extract. Pour into the dry ingredients and whisk all together
until there are no traces of flour. Mixture will be thick. Add 1/4 cup of
hot water. Whisk together slowly as to not splash.
4. Pour batter into prepared (spray with baking spray) doughnut pans.
Fill wells about 1/2 way full. Makes approx 9-10 doughnuts depending
on your pan size.
5. Bake the doughnuts for about 9-10 minutes. Should be springy
when touched. Gently remove from the pan and onto a rack to cool.
6. While the doughnuts are cooling mix together the following for
the chocolate glaze: 1/4 cup Melted Butter, 1 1/2 cups Powdered/
Confectioners Sugar, 2 TB Unsweetened Cocoa, 2 tsp Coconut
Extract, 1-2 TB Hot Water
7. Mix all ingredients together, except the water. Add water one
tablespoon at a time until desired consistency is reached.
8. Take about 4 tablespoons of the delicious Coconut Jam and put in
a microwavable dish. Microwave the jam for about 15 seconds until
slightly melted. (You can find this jam in most Asian markets.)
9. Be sure to chop up about 4-5 Girl Scout Samoa cookies too. And
have a few tablespoons of shredded coconut out too.
10. Gently dip the doughnut into the glaze – put back on to the rack so
the glaze can do it’s thing and drip down the sides. Work on two at a
time so that the glaze stays wet enough for toppings to stick.
11. Sprinkle the glaze with a bit of shredded coconut, and chopped
Samoa. Work on two at a time until all have toppings.
12. Drizzle all the topped doughnuts with the melted Coconut Jam.
Ingredients:
From Karrie Sherick
12 Trefoil Girl Scout Cookies
2 cups pretzel crumbs
1/2 cup panko bread crumbs
1/2 cup of grape seed oil or
olive oil
1/3 cup honey
1/2 cup Dijon mustard
1/4 water
2 tablespoons apple cider vinegar
2 tablespoons orange juice
freshly ground salt and pepper
2 pounds boneless chicken breast
1/2 cup flour
Directions:
1. Preheat oven to 400 degrees. Spray oil onto large non-stick baking
sheet.
2. Put Trefoil Girl Scout cookies into food processor. Pulse until you
have crumbs.
3. Toast Trefoil cookie crumbs and Panko bread crumbs together in a
skillet over medium heat, stirring often. When lightly golden, remove
from heat and allow to cool.
4. Put pretzels in food processor. Pulse until coarsely ground. Add
them to a medium bowl, mix with cookie and panko crumbs.
5. Sauce: In a separate bowl, add oil, honey, Dijon mustard, water, red
wine vinegar and orange juice. Mix until smooth.
6. Use a mallet to pound the chicken breasts to an even thickness.
Season with pepper and salt.
7. Pour half the sauce into a shallow dish. Put flour on a large plate. Put
half of the pretzel/cookie crumb mixture into a shallow dish. (Use
the other half of the pretzel mixture to add to this dish, as needed.)
8. Drag a chicken breast through the flour, coating both sides. Then
dredge the breast through the Dijon sauce, allowing excess to drip
into dish. Then coat the chicken with pretzel mixture, patting the
crumbs on, if necessary. Place coated chicken on a greased baking
sheet.
9. Bake 24 minutes at 400 degrees (until the internal temperature of
the chicken is 165 degrees)
10. Serve the chicken breasts with the remaining honey Dijon sauce, as
a dipping sauce or pour over the top of your chicken.
Ingredients:
From What the Cupcake?
1/4 cup coconut oil, melted
1 1/2 cups Savannah Smiles cookie crumbs (nearly
entire box, minus about 3 cookies for your nibbling
pleasure)
1 cup pureed strawberries
4 tablespoons chia seeds
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Crush cookies (or put in a food processor) to small crumbs.
3. In a medium bowl, stir together cookie crumbs and melted coconut
oil to form a dough.
4. Scoop spoonfuls of dough into each of 12 cups in a muffin tin. Press
down firmly with fingers. If pressed dough seems too coarse, splash
1 teaspoon milk into each cup.
5. Bake for about 15 minutes or until golden.
6. Allow crust to cool completely.
7. In a bowl, stir together strawberry puree and chia seeds. Let set for
at least 10 minutes until texture becomes gelatinous.
8. Scoop a teaspoon of strawberry mixture onto each crust. Serve
immediately.