Girl Scouts: Courage, Confidence, Character & Cookies
April 2019 Issue
by Lindsay Gifford
Photography, recipes and information provided by Girl Scouts of America and Little Brownie Bakers.
When spring rolls around, I always see the quote: “I was clean for nine months and now my dealer is back...” floating around. Who may you ask is this dealer? Well, she’s dressed from head-to-toe in a green uniform, decked out in earned badges, smiling from ear-to-ear and holding an arm full of cookies. She is your local Girl Scout. Maybe it’s the limited availability, but there’s little better than a chilled Thin Mint, or tart Savannah Smiles cookie. And now... Pink is bringing you recipes that incorporate your favorite addiction. Mind blown!
Girl Scouts of America, now 2.5 million strong—believes every G.I.R.L. (Go-getter, Innovator, Risk-taker, Leader)™ has the power to change the world. Both the national organization and the regional Girl Scouts of Eastern South Carolina are making a major movement towards empowering young girls as they grow up in our ever-changing world. Their extraordinary journey began more than 100 years ago with the original G.I.R.L., Juliette Gordon “Daisy” Low. On March 12, 1912, in Savannah, Ga. She organized the very first Girl Scout troop, and ever since, they have honored her vision and legacy, building girls of courage, confidence, and character, who make the world a better place. Girl Scouts is the preeminent leadership development organization for girls. And with programs from coast to coast and across the globe, Girl Scouts offers every girl a chance to practice a lifetime of leadership, adventure, and success.
Their mission for empowering young women is incredible, and what makes it even sweeter are the cookies, known for their unique, delicious and varied flavors. There’s truly something for everyone. Fun fact: Girl Scout cookies are made in two locations in the US, and there are two names for each cookie. For instance the Samoas here, are Carmel deLites on the other coast. In the Lowcountry, you can choose from eight delectable types: Samoas, Tagalongs, Do-si-dos, Trefoils, Thin Mints, Savannah Smiles, Girl Scout S’mores, and Toffee-tastic. Get in line though, cookie sales are ending soon, and the following recipes will have you stocking up the pantry. Plus, you can log onto www.girlscouts.org/cookies for even more tasty recipes. When your sweet tooth comes calling, just think how you are helping young girls build courage, confidence, and character to make the world a better place. Now that’s sweet!
Triple Toffee-tastic® Cake Gluten-free
Time: 2 hours | Yields: 16-18 servings
3-Layer cake (or use store bought mix*)
2 3/4 cups Granulated sugar
4 1/2 cups Gluten-free All-purpose flour
2 Tbsps Baking powder
1 tsps Baking soda
Optional: 1 envelope (1.3 ox) Dry whipped topping mix for an extra moist cake
1 cup Vegetable oil
12 Egg whites, at room temperature
3 Tbsps White vinegar
1 Tbsp Vanilla extract
1/4 tsp Almond extract
1 1/2 cups Milk of choice, at room temperature
6-8 Toffee-tastic® cookies
1 1/2 cups Unsalted butter, softened
4 1/2 cups Powdered sugar, sifted
11/2 tsps Vanilla extract
3–5 Tbsps Milk of your choice
1 cup Light brown sugar
1/2 cup Heavy cream
1/2 cup Unsalted butter
1 tsps Vanilla
Pinch of salt
Toffee Bits (or use store bought bits)
1/2 cup unsalted butter
1/2 cup sugar
2 Tbsps water
Pinch of salt
Make your 3-layer cake: (Or prepare store bought cake mix.) Preheat oven to 350°. Oil three 8” or 9” round cake pans. Combine all the wet ingredients in a large bowl, except for the milk. Beat well until frothy. In another bowl, sift together all the dry ingredients. Slowly mix the dry mix into the wet, and alternate adding milk to keep mix mixture wet. Beat at medium speed just until the batter is smooth. Do not over mix. Pour batter into the 3 prepared pans and rest for 15 minutes. Bake for 30-35 minutes. Test with a toothpick before removing from oven. The toothpick should come out of cakes clean when inserted into the center. Cool on a wire rack. To remove the cakes, gently flip each cake upside down onto your hand, remove the pan, then return the cake to the rack.
Prepare delicious toffee bits: Place all ingredients in a medium saucepan and bring to boil over medium high heat (about 5 minutes). Do not stir. Continue cooking for about 8 more minutes, until the mixture reaches 300° or begins to turn brown. Do not stir during any of this time. Pour onto a parchment paper lined baking sheet and spread thin. Do not touch as it is very, very hot. Allow to cool. Place into plastic bag and break the bits into pieces.
Whip up buttercream frosting: In a bowl beat butter until creamy. Add the sugar and mix until light and fluffy. Add the vanilla. Add milk until a smooth spreading consistency.
Make toffee sauce, just before you are ready to assemble cake: Place the sugar, cream and butter in a small saucepan. Bring everything to boil, then reduce the heat to a simmer. Stir with a wooden spoon for about 3-4 minutes or until it thickens. Let it cool until desired consistency is reached.
Assemble your Triple Toffee-tastic® Cake: Level each cake with a sharp knife. Put first layer onto serving plate, top with toffee sauce, generous frosting and toffee bits. Repeat for second layer. Put on top layer, generously frost the top and skim coat the sides. Pour sauce over cake, allowing to drip down the sides. Decorate with frosting, cookies and bits!
*If using store bought cake mix, this recipe will no longer be gluten-free unless you purchase a gluten-free cake mix.
Savannah SmilesTM Zesty Lemon Streusel Bars
Yields: 16 bars
1/4 cup (4 Tbsps) Butter, softened
1/3 cup Flour
1/4 cup Powdered sugar
1/4 tsp Lemon rind
1 large pkg. (4.3 oz) Lemon cook and serve pudding and pie filling
3/4 cup Sugar
3 Tbsps Lemon juice
1/2 tsp Baking powder
1/2 pkg (about 14) Savannah Smiles lemon cookies, crushed
Powdered sugar (optional)
Cream together all 4 crust ingredients with an electric mixer, until it forms into dough. Spread the crust dough evenly into a 9”x9” pan. Bake crust for 10 minutes in a 350(degree) oven.
While the crust is baking, prepare the filling by combining all filling ingredients in a mixing bowl, and mix with an electric mixer for about 2 minutes.
Remove crust from oven and immediately pour filling on top of hot crust. Sprinkle the cookie crumbs evenly over the filling. Continue baking the bars for 20-25 minutes in a 350(degree) oven, until set.
Remove bars from oven and cool. Dust with powdered sugar, if desired.
Savannah SmilesTM Lemon Blueberry Parfait
1 small pkg. (3.4 or 3.5 oz.) instant Lemon pudding and pie filling
1 1/2 cups Whipped topping, divided
2 cups Cold milk
1/2 cup Fresh blueberries
3/4 pkg. (about 21) Savannah Smiles lemon cookies. Leave 9 whole cookies to decorate desserts and crush the remaining 12 cookies into cookie crumbs
Prepare lemon pudding as directed: With a whisk or mixer, blend together pudding mix and 2 cups of milk, on low speed for about 2 minutes. let set for 5 minutes.
In a separate bowl, stir together 1 cup of pudding and 1/2 cup of whipped topping. Using 2-4 clear dessert cups, layer the ingredients into each cup as follows:
a) Lemon Pudding f) Cookie Crumbs
b) Cookie Crumbs g) Pudding/Whipped Topping Mixture
c) Pudding/Whipped Topping Mixture h) Blueberries
d) Blueberries i) Whipped Topping
e) Lemon Pudding j) Top with Blueberries and Cookie Crumbs
Refrigerate until ready to serve. Just before serving, insert 2-3 whole cookies near the edges. Note: Recipe makes 2-4 servings, depending on the size of your dessert cups. Clear stemmed glasses, such as wine glasses, make for a great presentation.
Lemon Chiffon Pie
Yields: 8 servings
1/4 cup (4 Tbsps) Butter, softened
1 pkg. (about 28) Savannah Smiles lemon cookies, crushed
1 pkg. (3 oz) Lemon gelatin
1 cup Boiling water
1 pkg. (8oz.) Cream cheese
1/4 cup Sugar
1 tub (8 oz.) Whipped topping
Prepare the gelatin with hot water only. Refrigerate until it begins to set. (If set, leave out to soften).
Reserve 1/3 cup of cookie crumbs. Combine the remaining cookie crumbs with the butter and stir until coated. Press crust mixture into an 8” or 9” pie plate.
In a bowl, blend the sugar with cream cheese. Add the gelatin and whip. Gently fold in one half of whipped topping.
Spread mixture over crust. Top with reminder of whipped topping. Refrigerate several hours.
Garnish with 1/3 cup of remaining crumbs just before serving. Optional: garnish with a few fresh lemon slices.
Tip: Make it “light” by preparing crust without butter and using reduced fat cream cheese and nonfat whipped topping.
Peanut Butter Icebox Dessert
Prep: 20 mins + chilling
Yields: 12–15 servings
21/4 cups crushed Do-si-dos®/Peanut Butter Sandwich Girl Scout Cookies (about 11 cookies)
1/4 cup Sugar
1/4 cup Butter, melted
2 pkgs. (3 oz. each) Cream cheese, softened
1 cup Confectioners' sugar
1 carton (8 ounces) Frozen whipped topping, thawed, divided
21/2 cups Cold 2% milk
2 pkgs. (3.9 oz. each) Instant chocolate pudding mix
Additional peanut butter cookies, broken into pieces
In a large bowl, combine crushed cookies, sugar, and butter; press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 6–8 minutes or until golden brown; cool on a wire rack.
In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 cup whipped topping. Spread over cooled crust.
In another large bowl, beat milk and pudding mix on low speed for 2 minutes or until thickened. Spread over cream cheese layer. Top with remaining whipped topping; sprinkle with cookie pieces. Cover and refrigerate for at least 1 hour before serving.
Yields 6 servings
1/2 box of crushed Thin Mints Girl Scout Cookies
1 box of brownie mix
2 eggs (3 eggs for cake-like brownies)
1/4 cup of water
1/2 cup of vegetable oil
Crush Thin Mints into medium size chunks. Mix all ingredients into mixing bowl. Do not use electric mixer—batter will be stiff. Spread batter evenly in greased baking pan (13 x 9 x 2 inch). Bake in center of oven at 350° for 30 to 35 minutes. Allow to cool before cutting.
Tip: serve with mint-flavored tea.