Winning Recipe! San Angelo Bake-off 2009: Second Place
Double Layered Mint Chocolate Cake — By Josie, Troop 5067
FILLING: (Must be made one day ahead of cake.)
2 whole eggs
4 eggs separated
1 1/2 bags mint chocolate chips (14 oz. bags)
½ cup crumbled Thin Mint Cookies
2 cups whipping cream, whipped with 1 teaspoon vanilla extract and 1/4 cup powdered sugar
Whip egg whites and set aside. Whip cream with powdered sugar and vanilla and set aside. Melt chocolate chips in double boiler (or on medium in the microwave stirring after each minute). Mix whole eggs and egg yolks with the melted chocolate using wire whisk. Whip a scoop of whipped cream into the chocolate mixture to lighten the chocolate. Fold egg whites, Cookies and whipped cream into the chocolate mixture alternately. Refrigerate overnight.
CAKE
2 cups flour 1 cup of crumbled Thin Mint cookies
2 cups sugar 3/4 cup cocoa
1-1/2 teaspoons baking soda 1-1/2 teaspoons baking powder
1/4 teaspoon salt 2 eggs
1 cup whole milk 1/2 cup oil
2 teaspoons vanilla 1 cup boiling water
Preparation
Preheat oven to 350 degrees F. Grease and dust with cocoa two 9" layer cake pans. Set aside. In large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt. Stir with wire whisk until blended. Add eggs, milk, oil, and vanilla and beat well with wire whisk or mixer until combined, about 2 minutes. While beating, heat water in microwave oven to boiling. Stir boiling water into cake batter. Fold cookies into batter then pour the batter into the two prepared pans evenly. Bake at 350 degrees F for 30-35 minutes or until cake pulls away from sides of pan. Cool 5 minutes, then remove from pans and cool completely on wire racks.
Putting cake together: Place one cake with flat end up on preferred cake dish and spread filling. Add second cake on top of filling with flat end up, at this point prepare icing. Spread icing accordingly.
Chocolate Fudge Icing (Make icing last)
2 cups granulated sugar
1/2 cup cocoa
1/2 cup milk
6 tablespoons margarine
2 tablespoons light corn syrup
1 teaspoon vanilla extract
Mix sugar, cocoa, milk, margarine and corn syrup. Slowly bring to a full boil. Let boil for 1 minute. Add vanilla extract. Cool and beat with mixer until mixture is of spreading consistency. Spread quickly. Be creative; decorative cake after icing Use crumb cookie, Optional.
Winning Recipe! Brownwood Bake-off 2009: Honorable Mention
Creamy Cups — By Codi, Troop 4042
14 Thin Mint Cookies
1 package of cream cheese, softened
2 cups whipped topping
Place one cookie in the bottom of 12 baking cups (the metallic ones work best). Break up the other 2 cookies and set aside. In a large bowl whip the cream cheese until it is light and fluffy. Stir in 1 cup of whipped topping. Place a large scoop of the mixture on each cookie and chill for at least 2 hours. Right before serving, top with the extra whipped cream and crushed cookies.
Winning Recipe! Austin Bake-off 2009: Third Place
Lemonade Cake with Thin Mints — By Jessica, Troop 2179
CAKE
½ pound butter, room temperature
2 cups sugar
4 large eggs, room temperature
¼ cup grated lemon zest
1 ¼ cups all-purpose flour
1 box Lemonade cookies, ground to consistency of flour (yields 2 cups)
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
¼ cup freshly squeezed lemon juice
5/8 cup buttermilk, room temperature
1 teaspoon pure vanilla extract
1 sleeve Thin Mint cookies, chopped to size of chocolate chips, dusted in flour
SYRUP
¼ cup sugar
¼ cup freshly squeezed lemon juice
FROSTING
1 sleeve Thin Mint cookies, ground to consistency of flour
½ cup heavy whipping cream
GARNISH
3-4 cookies crushed Lemonade cookies
Preheat the oven to 350 degrees. Grease and flour a 10-inch Bundt pan. Cream together the butter and sugar in an electric mixer for 5 minutes. Add eggs to mixer, one at a time, then the lemon zest. Sift together ground Lemonade cookies, flour, baking powder, baking soda, and salt in a large bowl. In another bowl, combine lemon juice, buttermilk and vanilla. Add the Lemonade cookie flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the Lemonade cookie flour. Toss the chopped Thin Mint pieces with flour and add to the batter. Pour into the pan, smooth on top, and bake for 50 minutes (45 minutes to one hour). Let cake cool on wire rack for 10 minutes. Meanwhile, make the syrup. In a small saucepan, over medium-low heat, cook the sugar and the lemon juice until the sugar dissolves. Remove the cake from the pan, set it on the rack over a tray and spoon the syrup over the cake. For the icing, melt the ground Thin Mint cookies and heavy cream in a saucepan, stirring until the icing is warm and smooth consistency. Take off the heat, let cool slightly until consistency of honey. Drizzle over top of cool cake. Garnish cake with crushed Lemonade cookies on top.
Winning Recipe! Austin Bake-off 2009: Honorable Mention
Thin Mint Mini Cheesecakes — By Jessica, Troop 891
Girl Scout Thin Mint cookies
2 packages (8 oz each) cream cheese, softened
½ cup sugar
1 tsp vanilla extract
5 drops mint extract
Few drops of green food coloring
Ready whip
Heat oven to 325 degrees. Line 10 muffin cups with foil baking cups. Place Girl Scout Thin Mint cookie in the bottom of each cup. Beat cream cheese and sugar in large bowl until smooth. Add eggs, vanilla and mint extract; beat well. Crunch up 6 thin mint cookies and mix into batter. Evenly divide batter into prepared muffin cups. Bake 20 to 25 minutes or until set. Cool completely in pan on wire rack. Cover; refrigerate until chilled. Just before serving garnish each mini cheesecake with ready whip and thin mint on top.
Winning Recipe! Lone Star Bake-Off 2007: First Place
Minty Bonnet Cake — By Natalie, Troop 1291
51 Thin Mint cookies (approximately one & 1/2 boxes)
2 tablespoon butter, melted
1 to 2 pints of mint chocolate chip ice cream
1 container of icing
1/4 teaspoon peppermint extract
4 drops or more of green food coloring
Several semi-sweet chocolate chips
2 fruit roll ups (3 feet long each) in desired color
Preheat oven to 350 degrees. Finely chop 34 mint cookies. Melt butter and mix with chopped cookies. Press crumb mixture to the sides of a 1 quart oval bake-able bowl. Bake for 8 minutes. Cool completely. Place ice cream in refrigerator for 20 minutes to soften. Place bowl with cooled crust in freezer for 20 minutes. Scoop mint ice cream into the chilled bowl with the crust. Press the ice cream gently in the crust until it meets the end of the cookie crust. Cover with aluminum foil; freeze 6 hours or overnight. To assemble bonnet, let stand for 10 minutes before dumping out to decorate. Mix icing with peppermint extract and green food coloring. Use a cake decorator with an open star tip filled with mint flavored icing. Put stars scattered all around the bonnet. In the center of each star but a semi-sweet chocolate chip. Use mint leaves for the rest of the flower. (optional) Surround cake with the rest of the mint cookies to form a brim for the bonnet. Remove the fruit roll from the paper. Place the fruit roll around the bottom of the cake, crisscrossing ends to resemble a ribbon. Make a bow with the remaining fruit roll and place at the crisscross. To decorate the brim, use the cake decorator with the open star tip with the rest of the icing. Decorate the brim of the bonnet.
Winning Recipe! Lone Star Bake-Off 2007: Second Place
Triple Chocolate Mint Cake — By Sarah, Troop 1291
(Makes 9 servings)
1 package of chocolate brownie mix (eggs, oil, water)
1/2 gallon of vanilla ice cream (need 15 scoops)
15 Girl Scout Thin Mint Cookies
1/4 tsp mint extract
1 bottle Magic Shell Chocolate Topping
Fresh mint leaves (optional)
Make a batch of chocolate brownies using a 9x9 pan. Follow package instructions. Instead of greasing the pan put down parchment paper that hangs over the sides a little bit. Let the brownies cool for 30 minutes. Then put the brownies in the freezer for another 30 minutes. Crush 10 Thin Mint cookies into small chunks. Get 15 scoops of vanilla ice cream and put it in a medium size mixing bowl. Gently fold in the cookie chunks. Add 1/4 tsp of mint extract and fold in. Pour the ice cream mixture on top of the brownies and smooth out. Cover the pan in saran wrap (so that the saran wrap touches the ice cream). Then put in the freezer for at least 2 hours (or until the ice cream is hardened). Using a swirling motion (or any preferred design) pour the Magic Shell Chocolate Topping on the frozen cake. You can use as much or as little chocolate as you like. Lift the cake out of the pan using the parchment paper. Slice the cake into 9 squares. Garnish each square with a sprig of mint (optional), and half of a Thin Mint cookie.
Chocolate Thin Mint Layer Cake — By Bailey and Tara, Troop 003
You will need 2, 9” Chocolate cakes, cut each in half horizontally (ending with 4 halves total). Any Chocolate cake mix will work. These can be cooked beforehand to have plenty of time to cool.
Filling:
2 cups milk
1/2 cup cornstarch
1 cup granulated sugar
1/4 tsp peppermint extract
green food coloring
1 1/2 cups butter at room temperature
1 or 2 boxes of Thin Mints (whole or crushed up) Depending on how you use Thin Mints
Combine 1/2 cup milk, cornstarch, and sugar in a small bowl. In a saucepan, bring remaining milk to a boil. Add the cornstarch mixture to the boiling milk, stirring constantly, until smooth and thick. Remove from heat and pour into a bowl. Add peppermint extract and food coloring, enough to turn mixture green. Cool mixture by placing bowl over ice, stirring constantly. Whip butter; slowly add to cooled filling mixture.
Assemble cake:
Place 1 half of cake, cut side up, on a platter. Spread 1/3 of filling mixture over top of cake. Place Thin Mints on top of filling mixture (crushed or whole). You can keep them whole or crushed up. Place 2nd half of cake on top of mixture, cut side down. Spread 1/3 of filling mixture over top of cake. Place Thin Mints on top of filling mixture (whole or crushed). Place 3rd cake on top of 2nd cake, cut side down. Spread filling mixture. This should finish the filling mixture off. Place Thin Mints on top of filling mixture (whole or crushed). Take last cake, cut side down, and spread The Special Poured Chocolate Icing on top of cake.
Special Poured Chocolate Icing:
1 cup light corn syrup
1/2 cup water
2/3 cup butter
2 - 12 oz packages semi sweet chocolate chips
Combine corn syrup, water and butter in a sauce pan. Bring to a rapid boil and continue to boil for 2 1/2 minutes. Remove from heat and stir in the chocolate chips. After adding the chocolate chips, you can put mixture into a bowl. Cover while icing cools to room temperature. Pour icing over the Chocolate and Thin Mint cake. Garnish the middle of the cake with Thin Mints placed in a circle, standing straight up.
Million Dollar Fudge — By Chrissie, Troop 1838
4 cups sugar
1/4 pound butter
1 can evaporated milk
1 tsp vanilla
7 oz jar marshmallow cream
Girl Scout Thin Mint Cookies
12 oz pack chocolate or mint chips
Crush enough cookies to size of pea to equal 2 cups. Set aside. Cook sugar, butter and milk to softball stage. Stir constantly. Remove from heat. Add chips, marshmallow cream, cookies and vanilla. Beat until creamy. Pour into 13" x 9" buttered pan. Cool.
Rich Minty Mountain Pie — By Mary, Juliette Girl Scout
Crust:
14 Thin Mint cookies plus
10 Thin Mint cookies crushed
2 tbsp melted butter
Mix the 10 crushed cookies and the butter. Push the butter crust on the bottom evenly. Use the other 14 non-crushed cookies and align them around the bowl above the crust. Put plastic on it and chill for about an hour.
Filling:
1 cup of sugar
1/4 cup cornstarch
2 tbsp cocoa powder
1/4 tsp salt
3 1/4 cups whole milk
Yolks from 3 large eggs lightly beaten in a small bowl with 2 tsp vanilla extract
3 oz unsweetened baking chocolate, chopped
1 tbsp unsalted butter
In a heavy 3-qt saucepan, using a whisk, stir sugar, cornstarch, cocoa powder and salt until combined. Whisk in milk until smooth. Cook over medium heat, stirring constantly with a whisk, about 18 minutes until thickened and boiling; boil and stir, 1 more minute. Remove from heat; whisk about 1 cup hot mixture into yolk mixture until blended. Slowly scrape yolk mixture into hot mixture, stirring to prevent curdling. Stir over low heat about 3 minutes until very thick. Remove from heat; add chocolate and butter; stir until completely melted. Stain through a fine-mesh sieve set over a medium bowl. Scrape hot filling into crust; smooth top with a spatula. Press plastic directly on surface. Refrigerate about 4 hours until cold and set. Serve with cool whip and chocolate curls and candy decorations.
Chocolate curls:
Use a foil mini-loaf pan. Melt 4 ounces of semisweet baking chocolate with 1 teaspoon of shortening. Pour into pan. Refrigerate until cool. Use a vegetable peeler to make curls. Refrigerate curls until ready to use.
Candy decorations:
Melt 1/3 cup green candy melts in a bag (microwave safe) as package directs. Snip off one corner of bag. Pipe GS and heart shapes on wax paper-lined baking sheet. Refrigerate until hard. Remove with metal spatula, store in refrigerator until ready to use.
