Malika Ameen of Aigre Doux Loves Girl Scout Cookies
Overdid it on the Samoa order this year? Simply drowning in Thin Mints? Aigre Doux pastry chef Malika Ameen has come up with a handful of recipes that use Girl Scout Cookies as ingredients.
Just in case you find yourself unwilling to eat your cookies in cookie form, Ameen offers reworkings of the seasonal treats: shortbread gets reworked into a cheesecake crust, Peanut Butter Cremes get crushed into a trail mix-inspired marshmallow treat bar, and Samoas are chopped up to add some texture to blondie bars.
If you haven't yet stockpiled Girl Scout cookies ("are they made from real Girl Scouts?"), they're still available through this weekend.
Girl Scout Cookie Treats from Chef Malika Ameen [ABCLocal]
Recipes after the jump!
Peanut Butter Trail Mix Treats
Yield: 2 dozen
6 tablespoons butter, cut into pieces
6 ½ cups miniature marshmallows
1 ¾ cups Rice cereal
10 Girl scouts peanut butter crèmes cookies (Do-si-dos), roughly chopped into large chunks
¼ heaping cup Peanut butter chips
¼ heaping cup Salted pretzels, broken into thirds
2 tablespoons black raisins
Butter a 9 x 13 inch baking tray
In a bowl combine rice cereal, cookies, peanut butter chips, pretzels and raisins.
In a large, deep saucepan melt 4 tablespoons butter over low heat until melted. Add marshmallows and stir until melted Add half of cereal mixture stir and then add remaining until evenly distributed. Immediately transfer to prepared baking pan and spread evenly. Let set for about 10 minutes and then cut into squares with a serrated knife
Samoa Chunk Blondies
12 tablespoons ( 1 ½ sticks) Butter, melted
1 ¼ cup Dark brown sugar, firmly packed
1 ¼ cup Light brown sugar, firmly packed
2 Eggs
1 ½ teaspoon Vanilla extract
1/8 teaspoon salt
1 ½ cup All purpose flour
15 Girl scouts samoa cookies, chopped
1 cup walnuts, lightly toasted
Butter an 8x8 pan
Place melted butter and brown sugars in a mixing bowl. Beat until smooth.
Beat in eggs and vanilla.
Remove bowl from mixer and fold in flour. Mix in cookies and toasted nuts
Bake at 350 for 15 minutes until set. Cool and cut into squares
Vanilla Bean Cheesecake with shortbread crust
Makes one 9 inch cheesecake
Crust:
10oz girl scouts shortbread cookies ( app 43 cookies)
5 tablespoons granulated sugar
½ teaspoon finely grated lemon zest
9-12 Tablespoons unsalted butter, melted
Preheat oven to 350. Zest lemon and finely chop. Mix with sugar.
Crush cookies with a wooden spoon until finely ground. Combine in a bowl with sugar/lemon mixture. Add 9 tablespoons melted butter and mix well until crumb mixture holds together. If needed add remaining butter.
Transfer cookie mixture to a 9 inch springfoam pan, and pat out evenly to make crust, lining sides of pan three quarters of the way up. Place in oven for 4-5 minutes until light brown. Cool. Place pan in freezer.
Filling:
12oz. cream cheese at room temp.
1 vanilla bean
½ teaspoon vanilla extract
¼ cup + 3 tablespoons sugar
¼ cup heavy cream
Split vanilla bean in half lengthwise and scrape seeds into a bowl. Add sugar and rub bean into sugar with fingertips.
Combine cream cheese and sugar in a mixer and beat until combined.
Lightly whip cream to soft peaks and fold into cream cheese mixture. Remove crust from freezer, and pour filling evenly into pan. Cover with plastic wrap and chill overnight. Garnish cheesecake with any fruit of your liking.
[Photo: timothy b. buckwalter/Flickr]
