Wondering what to do with those left over Girl Scout
cookies?
Well, here are some creative recipes to help you enjoy those
extra cookies even more!
Tagalong Chocolate Peanut
Butter Balls
Ingredients:
1 1/2
cup creamy peanut butter
1/2
cup butter, softened
1
teaspoon vanilla extract
4 cups
sifted confectioners’ sugar
2
tablespoons shortening
1 box
crushed Tagalongs
Directions:
- Line a baking sheet with
waxed paper; set aside.
- In a medium bowl, mix peanut
butter, butter, vanilla, confectioners' sugar, and finely crushed
Tagalongs with hands to form smooth stiff dough. Shape into balls using 2
teaspoons of dough for each ball. Place on prepared pan, and refrigerate
until firm.
- Melt shortening and chocolate
together in a metal bowl over a pan of lightly simmering water. Stir
occasionally until smooth, and remove from heat.
- Remove balls
from refrigerator. Insert a wooden toothpick into a ball, and dip into
melted chocolate. Roll the balls in crushed Tagalongs or add Tagalongs
into the melted chocolate. Return to wax paper and remove toothpick.
Repeat with remaining balls. Refrigerate for 30 minutes to set. Makes
sixty balls.
Samoa
Cupcakes
Cake Ingredients:
1 1/3 cups
all-purpose flour
1/4 teaspoon
baking soda
2 teaspoons
baking powder
3/4 unsweetened
cocoa powder
1/8 teaspoon
salt
3 tablespoons
butter, softened
1 1/2 cups white
sugar
2 eggs
3/4 teaspoon
vanilla extract
1 cup milk
1 pkg
Ghirardelli Chocolate Squares Milk & Caramel
1 box finely crushed
Samoas
Directions:
- Preheat oven to 350 degrees F
(175 degrees C). Line a muffin pan with paper or foil liners. Sift
together the flour, baking powder, baking soda, cocoa and salt. Set aside.
- In a large bowl, cream
together the butter and sugar until light and fluffy. Add the eggs one at
a time, beating well with each addition, then stir in the vanilla. Add the
flour mixture alternately with the milk; beat well. Stir in the finely
crushed Samoas. Fill the muffin cups 3/4 full.
- Bake for 15 to 17 minutes in
the preheated oven, or until a toothpick inserted into the cake comes out
clean.
Frosting
Ingredients:
1/4 cup butter, melted
1/3 cup half-and-half
cream
3/4 cup packed brown
sugar
1/2 teaspoon vanilla
extract
1 3/4 cups sifted
confectioners’ sugar
Sweetened coconut
flakes
16 whole Samoas
Directions:
Combine the butter, half-and-half and brown sugar
in a medium saucepan. Bring to a boil, stirring frequently. Remove from the
heat and stir in the confectioners' sugar and vanilla. Set the pan over a bowl
of ice water and whisk or beat with an electric mixer until fluffy. Frost
cupcakes when they are completely cool. Sprinkle sweetened coconut flakes on
top and garnish with a whole Samoa. Makes 16 cupcakes.
Thin Mint Frozen Hot
Chocolate
Ingredients:
1/4 cup sugar
1/4 cup unsweetened cocoa powder
2 cups milk
3/4 teaspoon vanilla extract
1 sleeve finely crushed Thin Mints
1/2 teaspoon peppermint extract
3 cups cubed ice
Directions:
Add the sugar, unsweetened cocoa powder,
Thin Mints, milk, vanilla extract, peppermint extract, and ice in a blender and
turn on high. (crush Thin Mints in a food processor before you add them) Blend
until frothy. Pour in cups and garnish with crushed Thin Mints, Marshmallows
and/or whip cream, and a whole Thin Mint. Makes 4 cups.