Welcome to my blog!

I am a stay at home Mom of 3 living in Southern NH. This blog combines my love for my children, photography and cooking. Enjoy!

Tuesday, March 3, 2009

It's Girl Scout Cookie Time!

Do you have too many girl scout cookies (I know, I know is there such a thing?)

If you do, you can either mail them to me or try some of the recipes using Girl Scout Cookies here: http://www.tasteofhome.com/Girl-Scout-Cookie-Recipes?pmcode=IJCDC02S&_mid=38100&_rid=38100.34000.6515

If anyone want to try to make their own thin mints I got this recipe emailed to me from one of my recipe email lists. I haven't tried it yet but it sounds good!

Girl Scout Thin Mints Recipe

Serving Size : 108


1 package Betty Crocker chocolate fudge cake mix -- (18.25ounce)

3 tablespoons shortening -- melted

1/2 cup cake flour -- measured then sifted

1 egg

3 tablespoons water

Non-stick cooking spray


3 12 ounce bags semisweet chocolate chips

3/4 teaspoon peppermint extract

6 tablespoons shortening

1. Combine the cookie ingredients in a large bowl, adding the water a little bit at a time until the dough forms. Cover and chill for 2hours.

2. Preheat oven to 350 degrees.

3. On a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick. To cut, use a lid from a spice container with a 1 1/2-inch diameter Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating on non-stick spray. Bake for 10 minutes. Remove the wafers from the oven and cool completely.

4. Combine chocolate chips with peppermint extract and shortening in a large microwave - safe glass or ceramic bow. Heat on 50 percent power for 2 minutes, stir gently, then heat for an addition minute. Stir once again, and if chocolate is not a smooth consistency, continue to zap in microwave in 30-second intervals until smooth.

5. Use a fork to dip each wafer in the chocolate, tap the fork on the edge of the bowl so that the excess chocolate runs off, and then place the cookies side-by-side on a wax paper - lined baking sheet. Refrigerate until firm

Yield:"108 cookies"- - - - - - - - - - - - - - - - - --

Per Serving (excluding unknown items): 34 Calories; 3g Fat (60.8%calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber;2mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat;1/2 Fat; 0 Other Carbohydrates.
Does everyone else have a copycat recipe for Girl Scout cookies?

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