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Thursday, February 6, 2014

Girl Scout Cookie Addictions (And How to Elevate Amazing to Amaze-balls)

Happy Thursday everyone! We are one day away from weekend relaxation and boy do we need it! Snow days shmow days, this week has draaaaaaaaaaaaagged on. Fret not dear readers, because I have found the loveliness at the end of the tunnel: this weekend is the National Girl Scout Cookie Weekend!!!!! I'm not even joking. It's the kick off to Girl Scout cookie goodness, happiness, and Samoas joy! I'm salivating. *DROOL.* Oops. So in honor of this monumental occasion, I bring you a few ways to honor the deliciousness. Whether you're evoking the classic flavors or using actual cookies to create an explosion of mouth-watering flavors, you've come to the right place.

Lizzy Bee's Bakery How To's to Evoke the Classically Perfect Flavors of the Girl Scout Cookies

Works for cookies, cupcakes, cakes, and cheesecakes:

  • Samoas: chocolate cake/cookie, caramel frosting and filling, chocolate ganache drizzle, and coconut topping
  • Thin Mints: chocolate cake/cookie, chocolate mint ganache frosting, decorated with a piece of cookie
  • Peanut Butter Patties: chocolate cake/cookie, peanut butter filling, chocolate frosting OR peanut butter frosting and chocolate ganache drizzle

When you want samoas in a cake...
Coconut Marble Cake
Woman's Day


  • 1 1/2 stick(s) (3⁄4 cup) unsalted butter,  softened
  • 1 1/2 cup(s) sugar
  • 2 teaspoon(s) baking powder
  • 2 teaspoon(s) vanilla extract
  • 4 large eggs
  • 2 1/4 cup(s) all-purpose flour
  • 1 cup(s) milk
  • 1 teaspoon(s) almond extract
  • 1/2 cup(s) semisweet chocolate chips
  • 2 cup(s) sweetened flaked coconut,  finely chopped
  •  Chocolate Drizzle: 1⁄2 cup semisweet chocolate chips melted with 1 1⁄2 tsp oil
  •  Garnish: toasted coconut


  1. Heat oven to 350°F. Grease and flour a 10-in. (12-cup) bundt pan.
  2. Beat butter, sugar, baking powder, vanilla and almond extract in a large bowl with mixer on high 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each. On low speed, beat in flour in 3 additions alternately with milk in 2 additions, just until blended, scraping sides of bowl as needed.
  3. Melt chocolate chips in a medium bowl in microwave as pkg directs. Cool slightly, then stir in 1 1⁄2 cups batter until blended.
  4. Stir coconut into remaining batter. Spoon 2 cups into prepared pan. Drop spoonfuls of chocolate batter into pan, leaving spces between each dollop. Drop spoonfuls coconut batter between chocolate batter. Repeat, alternating batters, with the rest. Run a knife through batters to marbleize.
  5. Bake 55 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 15 minutes before inverting cake on rack to cool completely.
  6. Scrape melted chocolate into a small ziptop bag. Cut a tip off 1 corner and pipe chocolate over cake; sprinkle with toasted coconut.

Use the cookie; eat an often recreated snack...
Thin Mint Puppy Chow

Chocolate Thin Mint:
  • 5 cups Rice Chex cereal
  • 1 1/2 C. semi-sweet or milk chocolate chips
  • 12 Thin Mint cookies, finely crushed
  • 1/4 C. powdered sugar
White Chocolate:
  • 5 C. Rice Chex cereal
  • 1 1/2 C. white chocolate chips or melts (or you can use the green melts)
  • green food dye, optional (GEL only, not the liquid)
  • 3/4 C. powdered sugar
  • Extra Thin Mints roughly chopped
  1. Chocolate Thin Mint pieces: Place cereal in a large bowl and set aside.
  2. In a small microwave proof bowl, melt chocolate and stir until smooth.
  3. Pour the melted chocolate over cereal and gently stir until coated.
  4. Add finely crushed cookies and stir again.
  5. Add powdered sugar and stir (you can also put the cereal in a plastic bag, put the sugar in and shake, shake, shake!.)
  6. Dump out onto a cookie sheet to let cool.
  7. White Chocolate Mint: Place cereal in a large bowl and set aside.
  8. Melt white chocolate, stir until smooth and stir in as much green dye as desired.
  9. Pour over cereal and stir until coated.
  10. Add powdered sugar and stir.
  11. Dump onto a cookie sheet and let cool.
  12. Mix the two colors together and add extra Thin Mints for decoration!

Tagalongs Girl Scout Cookie Mousse Cake
Lauren Salkeld

  • 2 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
  • 1 (6.5-ounce) box Tagalongs/Peanut Butter Patties Girl Scout cookies
  • 1 1/2 cups peanut butter chips (about 9 ounces)
  • 2 1/2 cups plus 2 tablespoons heavy cream
  • 3 tablespoons creamy peanut butter (not natural, old-fashioned, or freshly ground)
  • 1 1/2 teaspoons pure vanilla extract
  • 3 tablespoons sugar
  • Equipment: 1 (9- by 5-inch) loaf pan; plastic wrap; stand mixer fitted with the whisk attachment
  1. Line a 9- by 5-inch loaf pan with plastic wrap, making sure the plastic is tucked into the corners and leaving at least a 2-inch overhang on all sides.
  2. In a dry metal bowl set over a pan of barely simmering water, melt the chocolate, stirring until smooth. Let cool slightly.
  3. Spread a small amount of melted chocolate on the rounded side of 9 cookies and place 3 of them, chocolate side down, on the bottom of the pan, in a row. Place another 3 cookies against each long side of the pan with the chocolate-coated sides facing the pan. Place the pan in the freezer.
  4. In a small saucepan over low heat, combine the peanut butter chips with 1 cup plus 2 tablespoons of the heavy cream. Warm, stirring frequently, until the peanut butter chips are just melted. Remove from the heat and continue to stir until the mixture is smooth. Add the peanut butter and the vanilla and stir until incorporated.
  5. In a stand mixer fitted with the whisk attachment, combine the remaining 1 1/2 cups heavy cream with the sugar and beat until the cream is very thick but not yet holding peaks. Add the whipped cream to the peanut butter mixture in 3 additions and fold in just until the mousse is streak-free.
  6. Carefully spoon about 3/4 of the mousse into the prepared pan, being careful not to move the cookies. Insert the remaining cookies into the mousse, arranging them in a row down the center of the loaf pan. Spread the remaining mousse over the wafers and carefully smooth the top. Press plastic wrap directly on the surface of the mousse then wrap the entire pan in a double layer of plastic wrap and chill until firm, at least 1 hour or overnight. 
DO AHEAD: The mousse cake can be made ahead, wrapped in a double layer of plastic wrap, and chilled for up to 3 days.

To serve, take the mousse cake out of the refrigerator and remove the double layer of plastic wrap, along with the plastic wrap pressed on the surface of the mousse. Using the overhanging plastic wrap that lines the pan, carefully lift and loosen the cake from the pan without removing it. Place a large plate or platter on top of the pan then invert the cake and the plate. Remove the pan and the plastic wrap and serve immediately.

Happy baking!

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