When the Girl Scouts cookies are gone

It is October and my freezer is officially void of Girl Scouts Thin Mints. After trembling in fear, with a death grip on the empty box and a glazed look in my eyes, it hit me.

I have a recipe to make these cookies myself!

The winter months will indeed be heavenly, but this knowledge comes with heavy responsibility. Raise your right hand and repeat after me: “I understand that by using this recipe, it doesn’t absolve me of my duty to buy cookies from the neighborhood Girl Scouts in the spring.”

Because there is something magical about a little girl in pigtails and a sash that makes it perfectly reasonable to fork over $4 per box.

P.S. Do we get a  baking badge for this?

 

Homemade Thin Mints

Ingredients

2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk (any kind)
1/2 tsp vanilla extract
3/4 tsp peppermint extract

Preparation

In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated.
Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
Preheat oven to 375F.
Slice dough into rounds not more than 1/4 inch thick – if they are too thick, they will not be as crisp – and place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them quite close together.
Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.

Dark Chocolate Coating
10-oz dark or semisweet chocolate
1/2 cup butter, room temperature

In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.
Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.
Reheat chocolate as needed to keep it smooth and easy to dip into.

Makes 3 1/2-4 dozen cookies.
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Baby Back Ribs and Texas Blackjack Sauce

I saw this recipe in Woman’s Day magazine in 2005. It immediately went in my Big Black Books and I prepared it for the first time that summer, my last in Chicago. I remember being very leery of the fact there was coffee (blech!) involved… but I quickly got over it. The unique flavor sent my palate over the top.

We fired up the grill on game day, spun the TV around so we could watch the action from outdoors, and every single Cubs fan who walked by en route to Wrigley Field made a comment about the divine smell. I joked that every game day I should sell ribs off the side of the balcony in brown lunch sacks.
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Berry Bliss(ful) Cake with Lemonade Glaze

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The following recipe is from Gourmet magazine. I was mesmerized with the possibilities. Raspberries. Blackberries. Blueberries. Cranberries. Even plums or peaches. I liked it so much that I clipped, um, stole it… I ripped it right from the pages of an issue in a waiting room. I know, bad girl. But because I was bad, it went into my Big Black Books and you now know about an awesome cake. This moment was worth the risk.
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