It’s Girl Scout Cookie time again! This year, you can experience a whole new level of cookie bliss. The Girl Scouts—Arizona Cactus-Pine Council (GSACPC) has partnered with more than a dozen of Arizona’s best restaurants to create fun new desserts using six of the best-selling cookies: Do-Si-Dos, Tagalongs, Samoas, Savannah Smiles, Trefoils and Thin Mints.
The restaurants were each assigned a cookie flavor via random drawing and will feature the dessert on the menu during February 2014. Don’t worry. If you’re not in Arizona, I’ve even included a couple of recipes so you can try the creations at home.
The GSACPC hopes to sell 3.3 million boxes of cookies during this year’s sale, from January 27 through March 9, 2014, so they’re hoping you’ll be encouraged to stock up on cookies of your own so you can create some of these tasty desserts at home (there are a couple of recipes below). This year, you won’t have to order your cookies in advance. The girls will have the cookies on hand, so you can plunge into that box of thin mints right away. A portion of the proceeds from the sale of the desserts at participating restaurants, as well as the proceeds of every package sold over 3 million, will benefit Camp Sombrero and help transform it into a Leadership Center for Girls and Women.
Camp Sombrero, located at the base of South Mountain Preserve, has been part of the local scouting experience for the past 40 years. Now, the Scouts plan to transform the 14.5 acres into the Leadership Center for Girls and Women to provide leadership training for girls and women statewide. At the Center, girls will have a chance to explore and develop a fundamental belief in themselves and their abilities. Future plans are to work with surrounding community groups, partner organizations and schools.
The restaurants and desserts
Go ahead and drool over these Girl Scout cookies turned into delicious desserts, available during February at these great Arizona restaurants.
5th and Wine
7051 E 5th Avenue, Scottsdale
Serving Samoa Bread Pudding
3717 E. Indian School Road, Arcadia
Serving Tagalong Napoleon
2080 E. William Field Road, Gilbert
Serving a Girl Scout Cookie Roll, featuring fruit roll-up, Rice Crispy treats, Trefoils and a second cookie just for fun
36889 N. Tom Darlington Drive, Carefree
Serving Trefoil Jamboree Ice Cream Push Pop
2625 E. Queen Creek Road, Chandler
Serving Kick-Off Ice Cream Sandwich (Click here for the recipe so you can make your own)
The Herb Box DC Ranch
7134 E. Stetson Drive, Scottsdale
Serving Savannah Smiles Sunshine Icebox Pie (Click here for the recipe so you can make your own)
The Herb Box Southbridge
20707 N. Pima Road, Scottsdale
Serving Choco Thin Mint Ice Cream Sandwich
11055 N. Scottsdale Road, Scottsdale
Serving Tagalong Shake Rattle & Roll
5 S. San Francisco Street, Flagstaff
Serving Samoa Turtle Cheesecake
Olive + Ivy
7135 E. Camelback Road, Scottsdale
Serving Blueberry Cheesecake with Girl Scout Cookie Crust Gelato
4801 E. Cactus Road, Phoenix
Serving Samoa Cookie Coconut Cream Pie in a Jar (Click here for the recipe so you can make your own)
9393 E. Bell Road, Scottsdale
Serving Do-Si-Do Apple Pie
1840 S. Val Vista Drive, Mesa
Serving Tagalong Tiramisu
Here are three recipes so you can stock up on Girl Scout cookies and make these delicious recipes on your own, because they’ll only be available at the restaurants through February 28, 2014.
Courtesy CHoP in Chandler
- 16 oz butter melted
- 7 cups Oreo base
- 2 cups Thin Mint cookies (rough chop)
- 2 quarts vanilla ice cream, softened
- Melt butter and combine with Oreo base.
- Line sheet pan (13″ x 18″ x 2″) with plastic wrap.
- Use half of cookie mix to line bottom of pan.
- In a mixer on low speed, combine ice cream and cookie pieces. Pour mixture into prepared pan and spread evenly.
- Top with remaining cookie mix and cover with plastic.
- Gently press and freeze for 4 hours.
- Cut into 12 rectangles (3″ x 4″). Top with fresh whipped cream and garnish with mint sprig.
Courtesy Salty Sow, Phoenix and Executive Chef Harold Marmulstein
Yield 8 jars
- 2½ cups milk
- 6 egg yolks
- ¾ cup sugar
- 2 TBLS flour
- 2 TBLS cornstarch
- 1 vanilla bean, split in half
- 1 tsp vanilla extract
- 1 TBLS butter
- 1 cup heavy cream
- 1½ cup toasted shredded coconut
- 10 plus Samoas cookies
- In a small sauce pan, scald the milk, vanilla, vanilla bean, and ¼ cup sugar.
- In a small bowl, combine the egg yolks, flour, ¼ cup sugar and mix smooth with a whisk.
- Slowly add the scalded milk to the egg yolk mixture, mix well and return to the heat.
- Cook stirring constantly till it is thick and has boiled. Cook for 3 minutes and remove from heat.
- Add butter and mix in well.
- Remove vanilla beans and strain.
- Scrape beans and add vanilla and 1 cup of the toasted coconut
- Whip cream with ¼ cup sugar till soft peak
- When custard is cool, fold in cream.
- In a food processor, add 10 cookies and process to rough crumbs.
- Fold into coconut custard.
- Spoon into jars or glasses.
- Top with whipped cream garnish and sprinkle toasted coconut on top.
- Place a cookie in it for garnish and serve.
Courtesy The Herb Box Southbridge
Luscious layers of lemon curd, alternating with rich cheesecake ice cream, atop a Savannah Smiled cookie crust. For a simpler recipe, buy your favorite pre-made lemon pudding, cheesecake ice cream and whipped topping and assemble accordingly.
- 3 cups Savannah Smiles Girl Scout cookies (about 1 1/3 packages)
- 3 oz (6 TBLS) butter, melted
- 1 cup sugar
- 2/3 cup lemon juice
- Zest of 1 lemon
- 4 oz butter
- 4 oz egg yolks
- 1 sheet of gelatin
Cheesecake Ice Cream:
- 1¼ cups heavy cream
- 2¼ cups milk
- 1¼ cups sugar
- 2 eggs
- 12 oz cream cheese
- 1 tsp vanilla bean paste (1 vanilla bean, scraped)
- Zest and juice of 1 lemon
Candied Lemon Slices:
- 1 lemon
- 1 cup sugar
- 1 cup water
- Whipped cream
- 8 Savannah Smiles Cookies
Directions for crust: In a food processor, grind the Savannah Smiles cookies. Add melted butter and pulse until combined. Press Savannah Smiles crust into 9″ pie pan. Bake in a preheated oven at 350F for about 5 to 7 minutes. Set aside to cool.
Lemon Curd: Place gelatin in ice water to bloom. Place remaining ingredients in saucepan and cook, while stirring constantly, until mix starts to thicken. Add bloomed gelatin, whisking to combine. Strain mixture and cool over an ice bath.
Cheesecake Ice Cream: Place cream, milk, zest and sugar into a saucepan and bring to a boil. Temper into eggs and return to heat, whisking constantly until the mixture is slightly thickened to the consistency to where it can coat the back of a spoon (160 degrees). Whisk in cream cheese. Blend in food processor until smooth. Strain into a bowl over an ice bath to cool. Add lemon juice and vanilla bean paste. Spin in ice cream machine according to manufacturer’s instructions. Freeze.
Candied Lemon Slices: Prepare an ice bath. Bring saucepan of water to a boil. Slice lemon in half. Cut each half into thin slices. Blanch lemon slices by placing into boiling water for about one minute to soften, and then place into ice bath. Strain. Bring 1 cup sugar and 1 cup water to a boil, until sugar is dissolved. Add lemon slices and reduce to a simmer. Let simmer until rinds are translucent. Transfer to a lined baking sheet and let stand until ready to use.
Assemble Pie: Make sure ice cream is semi softened when ready to assemble pie. Place ¼ cup curd in an even layer on bottom of piecrust. Keep in freezer until semi set. Even spread half of the ice cream over curd. Evenly spread 1/3 cup lemon curd over the ice cream. Let set. Add remaining ice cream, then the remaining lemon curd on top.
**Note: Filling will be thick and go higher than the crust; that is why it is important to freeze between layers. It’s time consuming, but worth it. Let freeze several hours or overnight. Remove from freezer 5 to 10 minutes before serving to slightly soften. Make fresh whipped cream and place into a pastry bag. Swirl whipped cream on top of the pie before serving. Garnish with Savannah Smiled Cookies and candied lemon slices. Cut, serve and smile.