By Kyra Effren, TSB Contributor
So now that you have succumbed to the wiles of those pint-sized super saleswomen and bought all those Girls Scout Cookies… What the ‘bleep’ are you going to do with them?
You will be happy to learn that there ARE other ways you can make use of your purchases – besides sitting in front of the TV and munching the cookies out of the box.
First: You can freeze them.
Second: You can crush ANY of the cookies into crumbs and substitute them for graham cracker crumbs as a base for your favorite pie. Match the cookie to the filing – i.e. Lemon Chalet pie/Lemon pie, Samoas/Chocolate pie, Tagalongs/Pecan Pie.
To crush cookies:
1. Place in a plastic bag and bash with a rolling pin until evenly crushed
2. Pulse cookies in a food processor
Here are some more ideas to use up your stash. You may end up wishing you had bought more.
PEANUT BUTTER TRUFFLES
1/4 cup smooth peanut butter
1 cup semi sweet chocolate chopped or chocolate chips
2 tablespoons soft butter
2 tablespoons sugar
1 cup crushed Dulce de Leche cookie crumbs
Place all the ingredients in a microwaveable bowl and microwave on high for one minute. If the mixture is not sufficiently melted, microwave another 30 seconds.
Stir to blend smooth and refrigerate for two hours or until the truffle mixture is firm enough to scoop into small balls.
Set the balls on a wax paper lined plate and chill for another two hours.
Place in paper candy cases. Store in the refrigerator.
LEMON CHALET BLONDIES
4 cups crushed Lemon Chalet crumbs
1 can condensed milk
Grated rind of one lemon
3 tablespoons fresh lemon juice
16 Whole pecans
Pre heat oven to 350
Place the crumbs into a large bowl and stir the condensed milk. Add the lemon zest and juice.
Pile mixture into an 8×8 baking dish that has been lined with parchment paper or well buttered.
Smooth the top. Arrange whole pecans evenly on top to mark 16 squares.
Bake for about 30 minutes or until the Blondies are set.
Remove from oven and cool, and then cut into squares, using the pecans as your guide.
Note: These bars are a bit sticky just after baking but improve if left to dry out a bit overnight. That is if no one finds them.
LEMON COCONUT BLONDIES
Add 1 cup unsweetened grated coconut to the batter. Proceed as for recipe above.
THIN MINT ICE CREAM SANDWICHES
1 pint vanilla ice cream
1 package Thin Mints
Sandwich two thin mints with two tablespoons ice cream and immediately put back in freezer.
Continue with the rest of the thin mints and the ice cream until you have used up one of the ingredients or you have enough sandwiches.
Please do not think that anything so simple cannot be ‘utterly’ delicious. These are “To Die For”.
THANK YOU BERRY MUCH APPLE CRUMBLE
1 large can pie apples
1/4 cup brown or white sugar, or to taste
1 package Thank you Berry Much cookies – crushed
3 tablespoons butter, melted
Pre heat the oven to 350
Pile the apples into a small casserole dish and stir in the sugar.
Sprinkle on the cookie crumbs and drizzle the butter evenly over the top.
Bake for about 20-25 minutes or until the crumbs are lightly browned.
Serve warm with ice cream.
CHOCOLATE TREFOIL MUFFINS
1 cup Trefoil cookie crumbs [about 2/3 of a sleeve] 1 1/4 cups flour
1/2 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup brown sugar
1/4 cup white sugar
1 cup buttermilk
3 tablespoons canola oil
2 teaspoons vanilla extract
1/2 cup finely chopped semi sweet chocolate or chocolate chips
Pre heat oven to 400
Combine all the dry ingredients in a large bowl – stir to blend.
Beat together the eggs, buttermilk, oil and vanilla and stir into the dry mixture
Stir in the chocolate – stirring JUST until you no longer see any specks of flour.
Pile batter into well buttered or cupcake liner lined muffin pans [you will have 12 large muffins – 18 small].
Bake for about 12 -15 minutes until puffed and the muffins spring back when you lightly press them.
Cool on a rack
About the Author
McKinney resident Kyra Effren is a contributing writer for TownSquareBuzz.com’s “Food” section. She is a retired food stylist and contributing writer for the “Food” section of Dallas Morning News. In 1975, Effren opened Cours de Cuisine Cooking School in Dallas and in 1978, she was awarded The Commanderie des Cordon Bleu in France for her contributions to French cooking. She has edited multiple cookbooks and served as recipe tester for a number of cookbooks including both of the Mansion on Turtle Creek cookbooks by Dean Fearing and baking books by Nick Malgieri.
Kyra welcomes any and all reader comments and suggestions. What would you like to have for dinner?