Sweet Scout treats

 LIMA — Girl Scout cookies are an American institution in their own right. Sold by girls in patchwork sashes and delivered in cheerfully-colored boxes, these petite lip-smackers convey cuteness with each crunchy nibble. But can they inspire sophisticated desserts?You betcha.Just when you thought Thin Mints couldn’t get any tastier, the Girl Scouts of Appleseed Ridge hosted a Cookie Desserts Creations competition. Five area restaurants were invited to craft tow different recipes with this year’s cookie offerings, said Joe Swora, communications manager for the region.“We told the restaurants the sky’s the limit in terms of what their imaginations could use (the cookies) for,” he said.According to Swora, Girl Scout cookies and their wide variety of flavors are perfect vehicles for dessert creations.“You’ve got flavors ranging from coconut to caramel to lemon, mint and peanut butter,” he said. “There’s something in there for everyone, culinarily speaking.”Girl Scout cookies also have extra star power when it comes to cooking, Swora said. People know them and enjoy the way they taste.“Part of the joy of using them as a cooking ingredient is that they all taste good in and of themselves,” he said. “When you combine them with other recipes and ingredients, they lend themselves naturally to flavorful dishes.”The Dessert Creations debuted Saturday at a Girl Scout auction and reception at Macy’s in the Lima Mall. For the cookie fans who couldn’t be there, make your own Girl Scout cookie desserts using the recipes below (compliments of the restaurants who created them, of course).You can comment on this story at www.limaohio.com.  From All About Thyme, Botkins and WapakonetaLemon Cream & CandyCandied Lemon Peel 6 lemons — organic or scrub very well2 1/2 cups sugarUse a vegetable peeler to remove the peel from the lemon in vertical strips. Try to remove only the yellow zest, avoiding as much of the white pith as possible. Save the lemon for another use.In a small saucepan, combine the peels with 2 cups cold water. Bring to a boil, then drain off the water. Again add 2 cups cold water, bring to a boil, and drain. Repeat the process a third time, then remove the peels from the pan and set aside.Measure 2 cups of the sugar into the pan and add 1 cup water, whisking until the sugar dissolves. Add the peels and bring to a boil over medium heat. Reduce the heat to medium-low and simmer, uncovered, until the peels are tender and translucent, 10 to 15 minutes. Drain the peels and let cool. Measure the remaining 1/2 cup sugar into a medium bowl and add the peels. Toss to coat. Using a fork or your fingers, remove the peels one at time, gently shaking each to remove excess sugar.White Chocolate Cream 2/3 cup heavy cream10 ounces white chocolate1 teaspoon lemon juiceBring the cream to a boil in a medium saucepan over low heat. Remove from heat and add chocolate all at once. Shake pan so that all the chocolate is submerged. Let stand 3 minutes to melt chocolate. Add 1 teaspoon lime juice and whisk smooth. Pour into a mixing bowl and refrigerate until thickened, but not hardened, about 20 minutes, stirring occasionally while it is chilling.Whisk chocolate slightly to make it smooth enough to spread evenly on Lemonades. Top with candied lemon peel.Chocolate Mint Bread Pudding4 tablespoons (1/2 stick) unsalted butter, melted (1/4 cup)4 large eggs, lightly beaten1 cup light brown sugar3 cups heavy cream1 cup milk1 teaspoon pure vanilla extract1/2 cup pecan pieces6 cups day-old bread cubes (1/2-inch)Thin Mints, crumbledCrème AnglaiseWhipped creamPreheat the oven to 350 degrees. Brush a 10X14-inch baking dish with 2 tablespoons of the butter. In a large bowl, whisk together the eggs, brown sugar, cream and milk. Add the vanilla, pecans, bread and cookies and stir to blend thoroughly. Stir in the remaining 2 tablespoons butter into the pudding mixture and pour into the baking dish. Bake until firm, for about 1 hour. Remove from the oven and allow the pudding to cool on a rack until just warm before cutting into squares. Spoon Crème Anglaise on plate, add portion of bread pudding. Top with whipped cream. Garnish with shaved chocolate and mint leaf.From Main Street Bistro, LimaThin Mint Chocolate Cheesecake SquaresCheesecake Shortening or butter for pan3 tablespoons sugar1 1/2 boxes Thin Mints3 tablespoons unsalted butter, melted1 ½ pounds softened cream cheese½ cup sour cream1 cup sugar¼ cup of Dutch processed cocoa powder, sifted2 teaspoons real mint extract2 tablespoons flour5 eggsGrease a jelly roll or half sheet tray with butter or shortening on bottom and sides. Dust with sugar, coating completely and shaking off excess. Set aside.In food processor, crush two packs of Thin Mints until almost fine. Add enough of the melted butter to just stick them together. Do not over butter. Pour into the prepared pan and spread out evenly across the bottom. No need to go up the sides of pan. Pat down the cookies and set aside.In a stand mixer with paddle attachment, cream the cream cheese, sour cream and sugar for 3 to 4 minutes until smooth. Turn down to low and add the cocoa powder and flour. Mix until just incorporated. Add the mint extract and mix 1 minute. Add the eggs one at a time on low until just incorporated. Scrape down the sides and mix 1 minute more. Pour into the prepared crust and bake in preheated oven at 325 degrees for 35 to 45 minutes until cheesecake is set and starting to puff a bit. Cool in pan and top with ganache.Ganache Remainder of Thin Mints5 ounces semi-sweet chocolate1/3 cup heavy whipping creamCrush the remainder of Thin Mints in food processor — this time to dime-size pieces for texture. In microwave melt together the chocolate and heavy cream. Heat at 30-second intervals to avoid burning the chocolate. Mix in the Thin Mint pieces and set aside until ganache thickens slightly. Pour over the cheesecake. Cool completely before cutting and serving. Cut into 20 medium pieces, 15 large or 40 bite size.Refrigerate until completely cold before cutting and serving, 6 hours to overnight.Lemonade Cheesecake SquaresCheesecake Shortening or butter for pan3 tablespoons sugarFresh blueberries1 1/2 boxes of Lemonades3 tablespoons butter, melted1 1/2 pounds cream cheese, softened1/2 cup sour cream, plus 1 1/2 cups for topping1 1/4 cup sugar1/4 cup flour1/3 cup fresh lemon juice5 whole eggsGrease a jelly roll pan or half sheet tray with butter or shortening on bottom and sides. Dust with sugar, coating completely and shaking off excess. Set aside.In food processor, crush the Lemonades into medium-fine crumbs. Add enough butter to just combine. Pour into the prepared pan and pat down. No need to go up sides of pan.In stand mixer with paddle attachment, beat the cream cheese, sour cream and sugar together until smooth (3 to 4 minutes). Move speed to low and add the flour. Mix for 1 minute until incorporated. While on low, add the lemon juice and eggs one at a time. Mix until just incorporated completely. Pour into the prepared crust and bake at 325 degrees for 35 to 45 minutes until set and just starting to puff. Cool completely. Refrigerate for 6 hours or overnight.Before serving, spread the remaining sour cream evenly over the top. Cut into squares and serve each with a dollop of lemon curd and a fresh berry.Lemon Curd 4 whole eggs4 egg yolks1 cup sugar, plus 2 tablespoons6 ounces fresh lemon juice1 stick (4 ounces) unsalted butter, meltedIn a heavy saucepan, whisk together ingredients. Cook over medium-high heat, whisking constantly until thickened and on the verge of boiling. Pour through a fine mesh strainer into bowl. Cover with plastic wrap, pressed into the curd to avoid a skin forming, and cool in refrigerator completely or overnight.From Milano Cafe, LimaSummer Fruit Lemonade Trifle2 cups pound cake, cubed2 cups peaches, fresh or frozen2 cups whipped cream1 box Lemonades, crushed1 ounce Myers dark rum4 ounces raspberry Melba sauce (may be purchased)8 mint leaves1 ounce pasteurized egg whites1 ounce bar or superfine sugarBrush mint leaves with egg white. Cover with bar sugar. Let dry for 5 hours. Can be made ahead.Drizzle rum over cubed pound cake in a large bowl. In a separate bowl, fold crushed cookies and whipped cream together.In a trifle bowl, layer the bottom with peaches, then pound cake. Drizzle Melba sauce. Layer cookies and cream mixture. Cover with pound cake; repeat layers. Finish with crystallized mint leaf.Thin Mint Chocolate Seduction1/2 quart heavy cream3 pounds chocolate1 1/2 cups sugar1/4 cup milk3 tablespoons vanilla2 eggs1 box Thin Mints2 ounces cocoa powder or hot chocolate mixCrumble 1 1/2 packages of Thin Mints in food processor.In double boiler, melt half of chocolate. Do not exceed 112 degrees. When chocolate is melted, add all ingredients except cookies. Mix well with whisk. Add cookie crumbles.Remove from heat. Pour into a shallow pan that has been coated with non-stick spray. Let cool to room temperature for 1 1/2 to 2 hours. If chocolate is still too soft to roll into balls after that time, refrigerate for 45 minutes.Once ready, roll chocolate into desired size balls. Roll formed balls in cocoa powder or hot chocolate mix.Chocolate coating Melt remaining 1 1/2 pounds of chocolate and temper to 90 degrees.After chocolate is tempered, dip balls into the melted chocolate to coat. Remove with a cook’s fork or slotted spoon. Set onto a cookie sheet lined with wax paper. Let cool for 45 minutes (do not refrigerate). Excess chocolate can be trimmed to make perfectly round balls.From Old Barn Out Back, LimaThin Mint Delight1 box Trefoils, crushed1 stick butter (1/4 cup), melted2 boxes of Jello Instant Cheesecake1 box Thin Mints, crushed1 box Thin Mints, chunked Mix the melted butter with the Trefoils. Spread into a greased 9X12 pan.Prepare cheesecake according to box directions. Stir the cheesecake and crushed Thin Mints together. Spread evenly over the crust.Sprinkle chunked Thin Mints over cheesecake as topping. Slice into desired sizes and serve.From Revolver, FindlayS’Mores in the CityShortbread/Graham Cracker Cake 1/2 cup butter1 1/2 cup sugar, scant1/4 cup cake flour1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 1/4 cups Trefoils, crushed1 cup graham crackers, crushed3 eggs, separated1 teaspoon vanilla1 cup buttermilkPreheat oven to 350 degrees. In a large bowl, cream butter and sugar; add egg yolks. In a separate bowl, sift flour, powder, soda and salt. Alternately add flour mixture and buttermilk/vanilla mixture to the creamed butter mixture. In a separate bowl, whip egg whites to soft peaks. Fold whites into batter.Grease a 9X13 pan with butter and sprinkle with sugar, covering well. Pour in batter and bake for 30 to 40 minutes. Cool.Ganache 10 ounces chocolate10 ounces heavy creamIn a saucepan, scald the cream. Slowly mix in the chocolate until well combined. Cool.Marshmallow 3 tablespoons geutf8 cup cold water12 ounces sugar1 cup light corn syrup1/4 teaspoons salt1 teaspoon vanillaFew drops Liquid Smoke flavoring1/4 cup powdered sugar1/4 cup cornstarchMix gelatin and 1/2 cup water with a stand mixer. Heat other half cup of water in a saucepan with sugar, syrup and salt. Heat to 240 degrees. Slowly pour sugar mix into the gelatin mix with the mixer on low. Add vanilla and smoke flavoring. Whip until cool.Mix powdered sugar and cornstarch; dust a 13X9 pan. Pour out marshmallow and cool at room temperature.Peanut Butter and Cinnamon Crème Anglaise 4 cups Half and Half4 ounces Do-Si-Dos, crushed2 ounces Cinna-Spins, crushed1/4 cup sugar4 egg yolksSaltVanillaScald Half and Half; add crushed cookies. Stir until smooth. In a saucepan, combine yolks and sugar. Temper with hot Half and Half, adding a bit at a time so as to not cook the eggs. Heat until slightly thickened; Cool. Season to taste with salt and vanilla. Strain through a fine-mesh sieve. Cool.Lemonade Tuile (Cookie) 2 1/2 ounces powdered sugar1 1/2 ounces flour2 egg whites1 1/4 ounces clarified butterLemonades, crumbled, as neededSift sugar and flour. Beat in egg whites and butter until smooth. Spread in desired shapes on baking sheet (with a silicone liner, if available). Place crumbled cookies on top. Bake at 350 degrees until brown.Assembly Cut out circles of cake. Divide circles into halves. Place 1 ounce of ganache in middle. Place a cut-out marshmallow on top. Brulee the marshmallow (toast with a torch). Pool Creme Anglaise around base. Finish by garnishing with tuile.