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Posted Wednesday, Jan. 22, 2014  Print Reprints

Cowgirl Chef: Sweet treats made with Girl Scout cookies

Slideshow
  • Girl Scout Cookies 5

    Star-Telegram

    Use crushed Trefoils for the tart’s crust.

  • G811DVVRD.3

    Special to the Star-Telegram

    Mint ice cream with Thin Mints will make the mint-chocolate lovers swoon.

  • GJV1DVVNQ.3

    Special to the Star-Telegram

    Peanut blondies with Peanut Butter Patties are an easy, brownie-like cake, great for packing in lunches.

  • G811DVVOG.3

    Special to the Star-Telegram

    Three-ingredient raspberry tart is an impressive dessert, fancy enough for a dinner party, simple enough for tea.

  • G811DVVQP.3

    Special to the Star-Telegram

    Apple Cranberry Crumbles are great warm, with or without ice cream.

SANTA FE I should probably not be confessing this during Girl Scout cookie season, but I was nearly kicked out of Brownies. There was a ceremony — a big deal, supposedly, where you cross a fake bridge into Girl Scout-land — and I had to sit in the corner while the other 9-year-olds practiced the bridge walk. I think I got in trouble for talking.

I wanted to be a Girl Scout. I sold tons of cookies — the most in my troop — as a Brownie (OK, my dad bought most of them). I loved the idea of collecting the most badges and of wearing them across my chest like a prize ribbon at the fair. But as I sat in the auditorium at Woodrow Wilson Elementary School that afternoon and listened to the Girl Scout leader discuss the merits of trading in my brown dress for a green one, I just I couldn’t do it. That bridge had not only not been crossed, it had been burned.

Cookie season always reminds me of this. Sure, it still stings a little, but over the past 30, 40 years or so, I’ve developed a reliable coping strategy: a few boxes of Peanut Butter Patties (aka “Tagalongs”), stashed in my freezer, eaten in twos and threes, until the next six-week selling-season rolls around again.

I might as well tell you, these cookies that remind me of Reese’s peanut butter cups are my favorites. They are not just fine on their own — they are fabulous! As are many of the other varieties.

But this year, I challenged myself to come up with recipes using Girl Scout cookies. And I love a challenge, especially one that involves cookies. There’s no sew-on badge for my efforts, but these resulting sweet treats — a raspberry tart, peanut butter blondies, mint ice cream and apple cranberry crisp — are reward enough.

Ellise Pierce is the Cowgirl Chef and author of “Cowgirl Chef: Texas Cooking With a French Accent” (Running Press, $25). www.cowgirlchef.com; @cowgirlchef.

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