Dale joked that he won an arm wrestling match with his teammate Lauren Markle for the right to use thinner mints.
Together, the pair created four gorgeous desserts using four different types Girl Scout Cookies. For each Girl Scout cookie-inspired dessert sold at its four rest restaurants rent, Crafted Concepts is donating 1 to local Girl Scout soldiers.
“Girls Scouts in Epidemic aren’t always able to sell their traditional, so we thought there would be a fun, new way for customers to find Girl Scout cookies,” said Dr. Lay. “
Snack or liquor store Vandem Thin Mint Mousse Torte
Makes a 9 “tort
Chocolate tort
Ingredients
Nonstick vegetable oil spray
24 Girl Scout Thin Mints Cookies
1/4 ounce (1 packet) powdered gelatin
2 cups heavy cream
1/2 bag (6 ounces) Beaterswit chocolate chips
2 cups Hot Vanilla sauce (Recipe below)
Special equipment
A9 “-dimus springform Also
Notifications
1. He preheat oven to 350 ° F. Assemble the sides and even the bottom; Coat the bottom with a slightly nonstick spray.
2. Place the cookies in the food processor. Continue to fine-tune them. Press the crumbs evenly at the bottom. Bake the crust at 350 F for 8 minutes. Remove from oven and let Nice.
A. In a microwave-safe bowl: Sprinkle the gelatin in 1/4 cup of water while stirring to combine. Set aside.
4. Whip cream until soft peaks form. Cover and keep cool.
5. In another microwave-safe bowl, heat the chocolate in the microwave for 30 seconds on a high setting. Stir in the bowl and stir in the chocolate. Repeat in 30-second increments, pausing and stirring until melted. Zoom in about a third of the hot vanilla sauce with the chocolate. Whisk the chocolate mixture into the remaining vanilla sauce.
6. Melt the gelatin in the microwave, 20-30 seconds on high setting. Whisk the gelatin into the chocolate mixture. Allow to cool in an ice bath until mixture thickens.
7. Using a rubber spatula, gently fold a third of the chocolate mixture into the reserved whipped cream. Fold in the remaining chocolate mixture until completely incorporated.
8. Immediately pour into pan, cool crust. Cover and keep cool until set, about 4 hours or preferably overnight.
Hot vanilla sauce
Makes 2 cups
Ingredients
1/2 cup + 2 teaspoons whole milk
1/2 cup + 2 tablespoons heavy cream
1/4 teaspoon kosher Salt
6 eggs, separated from the yellow gout
1/4 cup + 2 tablespoons granulated Sugar
1 tablespoon vanilla extract
Notifications
1. Combine milk and cream with salt in a nonactive saucepan and bring to a boil.
2. Meanwhile, whisk the egg yolks with the sugar using a whisk. Reserve egg whites for another purpose.
Gradually. Slowly add one-third of the craving hot milk, stirring to thicken the egg yolks. Return the healthy egg mixture to the remaining hot milk in a saucepan and continue to cook juicy continuously with a rubber spatula, until the mixture is enough to coat it. 1-2 minutes.
4. Strain sauce into medium mixing bowl. Stir in vanilla extract.
5. Proceed with the mouse instructions in the chocolate tart recipe using the hot sauce.
Counting glazes
Ingredients
12 ounces (1 bag) bittersweet chocolate chips
1 cup heavy cream
1/2 cup whole milk
1 1/2 teaspoons light corn syrup
Notifications
1. Place the chocolate in a medium heatproof bowl.
2. Put the cream, milk and corn syrup in a saucepan, and bring the mixture to a boil.
3. Pour the hot cream mixture over the chocolate. Let it set for 1 minute.
4. Using a rubber spatula, start from the center of the bowl, working on the sides and slowly stirring in a circular motion. Be careful not to get too much air in Ganesha.
5. For about 2 minutes, stir until all the chocolate has melted. Set aside and let the chocolate tort cool to room temperature before glazing.
6. Slide a metal spatula around the inside of the pan to soften it. Remove the outer ring and transfer the set tort to the cooling rack inside the rimmed baking sheet or roasting pan.
7. Pour the Ganesh glaze over the tortilla, coating the top evenly so that it runs on the sides.
Stoic and real coconut emerald cotta
By Lauren Markle
Makes 2 servings
Chocolate ganache
Ingredients
1/4 cup or 2 ounces 70% dark chocolate
3/4 cup heavy cream
Notifications
1. Cut the chocolate into small pieces and place in a small mixing bowl.
2. In a heatproof cup, scald cream in the microwave, 20-30 seconds on high setting.
3. Pour the cream on top of the chocolate and mix together using a rubber spatula.
If. If there is little chocolate left over, place the bowl in the microwave on a bowl setting for 10 seconds. Remove the bowl, Stir and microwave the chocolate again until all the parts have melted.
5. Place the desired amount of ganesh at the bottom of 2 dinner bowls, making sure it is smooth. Set aside.
Coconut Emerald Cotta
Ingredients
1/4 ounce (1 pack) powdered gelatin
1 can make coconut cream (such as cocoa lopez)
1/2 cup heavy cream
1/4 cup granulated Sugar
1/4 teaspoon kosher salt
1 tablespoon vanilla extract
Notifications
1. Sprinkle gelatin in 1/4 cup water while stirring to combine.
2. Combine cream of coconut, heavy cream, sugar, salt and vanilla extract in a small saucepan. Bring the mixture to simmer over medium heat.
A. In a microwave-safe bowl, heat the gelatin at 20-second intervals until it becomes liquid. Add the liquid gelatin to the hot coconut mixture and mix well.
The. Let the mixture cool slightly on the counter for a few minutes before pouring on the ganesh so that it does not melt.
5. Divide the emerald quota between the reserve bowls with the count. Cover and keep chilled to set.
Shortbread cookie topper
Ingredients
2 Girl Scout Samoa’s Cookies
1/2 cup all-purpose flour for surface + more
1 stick cold unsalted Butter
4 tablespoons light Brown sugar
Notifications
1. Preheat oven to 325˚F.
2. Place the cookies and 1/2 cup flour in the food processor and pulverize until no large cookie portion is left. Set aside in a small bowl. Alternatively, chop the cookies using a sharp kitchen knife.
3. Using a stand mixer or hand mixer, cream the butter and sugar together until light and fluffy.
A. Using a rubber spatula or wooden spoon, fold in the cookie and flour mixture until the flour is incorporated. Be careful not to mix the cookie dough too much!
5. Place the dough in a plastic wrap or resale plastic bag; Cool for 15 minutes.
6. When the dough is firm enough to roll out, dust the surface with flour.
7. Using a rolling pin, roll the dough to an inch thick and cut out the cookies using the desired cookie cutter. The dough can be re-rolled up to 2 times.
8. Place the cookie cutouts on a sheet pan with parchment paper and bake until golden brown, 5-6 minutes.
Make your own dessert:
When your coconut leaf quota is set, remove from the refrigerator, top with samosa shortbread cookies, and enjoy!
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