Watch a Winner of the Food Network’s Girl Scout Cookie Championship, Sonam Sondhi, use basic ingredients and kitchen ingenuity — oh, and Girl Scout Cookies! — to create amazingly easy, delicious desserts.
In this video, you will learn how to make:
• Tagalongs® /Peanut Butter Patties® Dirt Cup
• Caramel deLites®/Samoas® Trifle
• Thin Mints® Ice Cream
Remember to check out our upcoming Girl Scout Network Campfire Chats at: https://www.girlscouts.org/en/adults/the-girl-scout-network/campfire-chats.html and if you’re a Girl Scout alum or supporter, connect to the Girl Scout Network: https://www.girlscouts.org/girlscoutnetwork.
Tagalongs® /Peanut Butter Patties® Dirt Cup Recipe
Once you’ve made our custard, mixing it with Girl Scout Cookies to create dirt cups is a breeze.
Ingredients:
2 cups Milk, divided
2/3 cup Sugar, divided
A Pinch of Salt
1/4 cup Corn Starch
2 Eggs, Yolks Only
1/2 tablespoon Butter
1 teaspoon Vanilla Extract
1 box Tagalongs®/Peanut Butter Patties®
2 tablespoons peanut butter
1/2 tablespoon of oil
Directions
To Make the Custard:
Found here: https://bit.ly/04-18-2020CampfireChatRecipes
To Make the Dirt Cups:
After the custard has been refrigerated until cooled, take a box of Tagalongs® /Peanut Butter Patties® and pour them into your food processor to grind them up until they are the consistency of sand. Then, spoon some into the bottom of a shot glass.
Mix the oil with the peanut butter to thin it out so it is not so chunky, then add a tablespoon of peanut butter into the shot glass. Lastly, add in a tablespoon of vanilla custard. Then repeat these steps again. Garnish with a couple of large Tagalongs® /Peanut Butter Patties®. Repeat in as many shot glasses as you need servings. Add spoons, and you’re done!
Caramel deLites®/Samoas® Trifle Recipe
Once you’ve made a batch of custard, whipping up a Girl Scout Cookie-laden trifle takes no time at all.
Ingredients:
2 cups Milk, divided
2/3 cup Sugar, divided
A Pinch of Salt 1/4 cup
Corn Starch 2 Eggs, Yolks Only
1/2 tablespoon Butter
1 tsp Vanilla Extract
1 box of Caramel deLites®/Samoas®
Pre-made Caramel
Pre-toasted Coconut Flakes
Pre-made or store-bought Chocolate Cake
Directions:
To Make the Custard: https://bit.ly/04-18-2020CampfireChatRecipes
To Make the Trifle:
While the custard is cooling, grind your Caramel deLites®/Samoas® in your food processor to create cookie pieces. Then take a bowl and cut your chocolate cake into small rectangles. Put a piece of cake down, add a little bit of your custard, drizzle on caramel, add Caramel deLites®/Samoas® pieces, add some toasted coconut and repeat steps. Add a couple of Caramel deLites®/Samoas® on top and enjoy with a spoon!
Thin Mints® Ice Cream Recipe
Once you have made a quick and creamy dessert sauce, called a Crème Anglaise, you can use it as a wonderfully rich ice cream base.
Ingredients:
1 cup Milk
1 cup Cream Pinch of Salt
2/3 Cup Sugar divided
7 Eggs, Yolks Only
1/2 tablespoon Vanilla Extract
1 box of Thin Mints®
Directions
To Make the Ice Cream Base:
Set up a bowl on top of a bowl that’s half-fill with ice and water to create an ice bath. Set aside.
Combine the top three ingredients, and 1/3 cup sugar, and bring to a boil.
While that is heating up, separate your eggs and add the remaining 1/3 cup sugar to the yolks. You will not need the egg whites for this recipe.
Once the contents of the pot come to a boil, slowly bring the temperature of the egg mixture up by adding one-third of the milk mixture at a time while whisking constantly.
Bring the entire mixture back to the stove and, on low heat — using a wooden spoon or a rubber spatula —mix constantly to ensure the eggs do not curdle. Turn off the heat when the liquid is thick enough to coat the back of your spoon; do not allow the mixture to boil. Add the vanilla and then strain the mixture into a glass or metal bowl over a double ice bath.
Cover with plastic wrap and place in the fridge for a minimum of 12-15 hours until it thickens.
To Churn the Ice Cream:
Put the bowl of the ice cream maker in freezer and allow it to chill, ideally overnight. After 12-15 hours, add your basetto the ice cream bowl, and follow your machine’s directions to start churning it. Stop when you have achieved the consistency of soft serve.
Then, use your food processor to chop the Thin Mints® cookies. Gently stir the Thin Mints® pieces into the base. Return your ice cream to the freezer and chill until set.
Learn how to make Girl Scout Cookie Inspired Cake: https://www.youtube.com/watch?v=2KFp0MZ4r2k&feature=youtu.be
Subscribe on YouTube:https://www.youtube.com/user/girlscoutvideos
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