Girl Scout cookie booth sales begin
One of the newer Girl Scout cookies flavors, Lemonadesä, makes an unexpected and delicious crust for a lemon cheesecake. See READ MORE for recipes.
|Girl Scout Peanut Butter Pattiesâ hidden inside chocolate cupcakes with peanut butter frosting will delight peanut butter lovers everywhere. File photos|
Feb. 13, 2013 — Girl Scouts will be selling their famous cookies at booths in almost every town from March 2 to 31. You might even find an eager Girl Scout on your doorstep loaded down with all your old favorites and one new flavor.
The types of cookies sold are the same throughout the nation but the names of the cookies can vary. The same cookies may be sold under different names by different bakeries, with the choice of bakery determining the name.
Each Girl Scout regional council decides which licensed baking company to use for cookie sales in that council. Girl Scout cookies are produced by large national commercial bakeries under license from Girl Scouts of the United States of America.
Girl Scouts of the Sierra Nevada (GSSN), the regional governing council of Lassen County, has chosen to use ABC Bakers for the 2013 cookie sale and available cookies include Thin Mintsâ, Caramel deLitesâ (Samoas), Peanut Butter Pattiesâ (Tagalongs), Peanut Butter Sandwiches (Do-si-dos), Shortbreads (Trefoils), Thanks-A-Lotâ, Lemonadesä and Mango Cremes with NutriFusion.
The new cookie this year, Mango Cremes with NutriFusion, consists of vanilla and coconut cookies filled with a tangy mango-flavored crème enhanced with nutrients derived from fruits.
According to its website, abcsmartcookies.com, all of ABC Bakers cookies have zero grams trans fat per serving, are made with 100 percent real cocoa and have no preservatives. It also uses only pure peppermint oil in its best-selling Thin Mints®. Four out of the eight cookies sold this year are vegan, most flavors have no artificial coloring or high-fructose corn syrup and a few are nut-free. All flavors are kosher.
In 2010, ABC Bakers put its Thanks-A-Lot Girl Scout cookie into recyclable film packaging, which the company says saves 150 tons of paperboard from going into America’s waste stream and saves an estimated 2,600 gallons of diesel fuel a year.
“Buoyed by positive volunteer and consumer response, ABC will continue packaging Thanks-A-Lot Girl Scout cookies in recyclable film and will expand this packaging approach to our Lemonades cookie in the 2012–13 season, resulting in a combined reduction of 300 tons of paperboard into the waste stream,” said the website.
All proceeds from cookie sales remain with local Girl Scout troops and their respective councils to finance activities and events. According to girlscouts.org, from its earliest beginnings to its current popularity, the sale of cookies has helped Girl Scouts have fun, develop valuable life skills and make the world a better place by helping to support Girl Scouting in their communities.
To find Girl Scout cookies near you, and for more information on how to join, volunteer and donate to Girl Scouts, call (800) 222-5406 or visit gssn.org.
If you’re one of those people who actually eat only one serving of Girl Scout cookies in a sitting, then you may have some leftover to use in one of these delicious recipes. (If you never have leftover cookies, buy extra!)
Thin Mintâ Brownies
1/2 cup butter, melted
1/2 cup unsweetened cocoa
1 cup sugar
1 teaspoon vanilla
1/4 teaspoon peppermint extract
1/2 cup flour
1/4 teaspoon salt
1 sleeve Thin Mintâ cookies, coarsely chopped
1. Preheat oven to 350 degrees. Line an 8-inch square pan with foil and grease. Set aside. In a large mixing bowl, combine butter and cocoa with a spatula until combined.
2. Add sugar and mix. Add eggs, one at a time, and mix until blended. Stir in vanilla, peppermint extract, flour and salt. Fold in Thin Mintsâ.
3. Pour batter into the prepared pan, spreading evenly. Bake for 20-25 minutes, or until inserted toothpick comes out with a few crumbs (do not over bake!). Remove from oven and cool on a wire rack before cutting into squares.
Peanut Butter Pattiesâ Cupcakes
1 box chocolate cake mix/or 1 batch of your favorite recipe
1 box (12 cookies) Peanut Butter Pattiesâ
Peanut butter frosting:
1 cup smooth peanut butter
1/2 cup unsalted butter, room temperature
2 tablespoons milk
2 cups confections (powdered) sugar
1-2 pinches salt
Prepare cupcakes as directed on box or recipe. Place one or two paper liners in each well of a 12-muffin tin. Place one Peanut Butter Pattiesâ, flat side down, in each cup liner. Divide batter evenly between liners. Bake as directed, and then cool completely.
In a standing mixer or with a hand mixer, beat the butter and peanut butter for several minutes until light and fluffy. Slowly add half of the powdered sugar a few spoonfuls at a time until incorporated. Drizzle in milk and add the rest of the sugar (spoonfuls at a time). Add sea salt and mix until combined.
Frost the cupcakes when cool. Garnish with chocolate shavings if desired.
1 box Shortbread (12 cookies)
6 pieces of chocolate (about 1-inch square)
Place one piece of chocolate on one cookie. Roast marshmallow then place it on the chocolate on the cookies. Top with second cookie. Squeeze.
2 (8-ounce) packages cream cheese, softened
10 tablespoons white sugar, or to taste
1/2 teaspoon lemon extract, or to taste
1 1/2 teaspoon lemon zest
1 1/2 teaspoon vanilla extract
12 Lemonadesä cookies, ground
4 tablespoons butter, melted
Preheat oven to 350 degrees.
Grind cookies in food processor (or place in plastic bag, seal and break up with rolling pin or other heavy utensil). Combine melted butter and cookie crumbs and press firmly into bottom of spring form pan.
In a large bowl, beat cream cheese, sugar, lemon extract, lemon zest and vanilla extract with an electric mixer until light and fluffy. Spoon the mixture onto crust in pan. Bake in preheated oven until filling is set and no longer gooey inside, about 35 minutes.
Remove pie from oven and cool to room temperature. Then chill in refrigerator at least four hours.
Garnish with whipped cream and/or lemon curd before serving.
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