Skip to main content

See also:

Girl Scout cookies inspired recipes

It's Girl Scour cookie time so celebrate with these cookie inspired treats!
http://www.girlscoutsla.or

Girl Scout cookies are almost here! If you haven't ordered yours yet...what are you waiting for? Girl Scouts sell over 200 million boxes a year (with sales reaching over $800 million) making these iconic cookies one of America's favorite treats. Girl Scout cookie inspired treats are perfect for when you run out of cookies and your freezer is empty to satisfy your sweet tooth until the next year. If your daughter, grandchild or niece is a Girl Scout wouldn't it be great to throw a mini celebration with all her co-scouts to celebrate the day the cookies come in to get them in the spirit?

Click through the list to find recipes that are Girl Scout cookies inspired that actually don't use Girl Scout cookies just mimic the taste and are the perfect substitute to satisfy their cravings!

Your comments are greatly appreciated! Leave one below or email me at chrism.photography@ymail.com. You can also follow me on Twitter @christiasfotos, Facebook www.facebook.com/christiafashionexaminer or my personal page on Facebook at https://www.facebook.com/christia.torres where you can read my personal notes on Lupus or my blog at XOXO, Christia.

Don't forget to subscribe for the latest news in fashion, beauty, party planning and healthy living in Evansville, IN!

All written work and pictures unless otherwise stated are property of Christia M. Torres and may not be used without permission.

Dulce de Leche Cheesecake
Dulce de Leche Cheesecake http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/dessert-recipes/dulce-de-leche-cheesecake

Dulce de Leche Cheesecake

Dulce de Leche Cheesecake

Ingredients

1 10 ounce box shortbread cookies, such as Lorna Doone
1/4 cup blanched almonds, toasted
2 tablespoons brown sugar
1/2 teaspoon salt
4 tablespoons unsalted butter, melted
2 8 ounce packages cream cheese, at room temperature
3 tablespoons flour
2 large eggs plus 1 large egg yolk
1 3/4 cups dulce de leche or other caramel sauce
Boiling water, for baking

Directions
Preheat the oven to 350 degrees . Wrap the outside of a 9-inch springform pan with foil. Using a food processor, finely chop the cookies, nuts, brown sugar and 1/4 teaspoon salt. Add the butter and pulse until just combined. Press into the bottom of the prepared pan and bake until set, 10 to 12 minutes. Transfer to a rack to cool. Lower the oven temperature to 300 degrees .
Using a mixer, beat the cream cheese until softened, 2 minutes. Beat in the flour and remaining 1/4 teaspoon salt on low speed. Beat in the eggs and egg yolk, 1 at a time, on medium speed. Mix in 1 cup dulce de leche.
Pour the batter into the crust. Loosely cover the pan with foil, set in a roasting pan and pour in enough boiling water to reach a depth of 1 inch. Bake the cheesecake until set at the edges but slightly wobbly in the center, about 55 minutes.
Transfer the cake to a rack; let rest for 15 minutes. Spread the remaining 3/4 cup dulce de leche over the warm cake. Refrigerate until ready to serve, then remove the springform and slice the cheesecake.

Lemon Citrus Shortbread Bites
Lemon Citrus Shortbread Bites http://pinkcakeplate.com/cake/lemon-citrus-shortbread-bites-recipe/

Lemon Citrus Shortbread Bites

Lemon Citrus Shortbread Bites

Ingredients

1 cup butter, softened (do not use margarine)
½ cup powdered sugar
2 cups all-purpose flour
1 teaspoon lemon extract
Zest of 1 lemon
½ powdered sugar
2T Lemon Juice
½ t. Vanilla
yellow sanding sugar

Instructions

In large bowl, beat butter and powdered sugar with electric mixer on medium speed until fluffy. On low speed, beat in flour, lemon extract and zest.
On plastic wrap, pat dough into 6-inch square, about ¾ inch thick. Wrap completely with plastic wrap and refrigerate for at least 2 hours. I leave it in the fridge overnight.
Heat oven to 325°F. On cookie sheet, cut dough into 8 rows by 8 rows, making 64 squares. With knife, separate rows by ¼ inch.
Bake 28 to 35 minutes or until set and edges are just starting to turn golden. Meanwhile, in small bowl, mix powdered sugar, lemon juice and vanilla.
Do not remove cookies from cookie sheet. Drizzle glaze over cookies. Before glaze sets, sprinkle sanding sugar over cookies. Place cookies to cooling racks. Cool completely, about 30 minutes.

Samoa Cake
Samoa Cake http://www.confessionsofacookbookqueen.com/tag/cake/

Samoa Cake

Samoa Cake

Ingredients

Cake:

2 3/4 cups cake flour
2 1/2 tsp baking powder
2 sticks (1 cup) salted butter, slightly softened
1 3/4 cup granulated sugar
4 large eggs at room temperature (I often place them in a bowl of warm tap water if I forget to get them out)
1 Tablespoon vanilla
1 1/2 cups whole milk

Filling:

3 cups toasted coconut, divided
2 (11 oz) bags caramel bits (or 2 bags wrapped caramels, 11 oz each)
1/4 cup heavy cream

Frosting:

1 stick salted butter, slightly softened
1 tsp vanilla
1 1/2 cups powdered sugar
1/4 cup dark cocoa powder (I used Hershey Special Dark)
3 TBS warm water

Instructions

Preheat oven to 350. Spray two 8 or 9 inch pans with nonstick spray and line the bottom with parchment paper. Set aside.
In a large bowl, whisk together flour and baking powder and set aside.
In the bowl of your mixer, beat butter and sugar on medium speed until light and fluffy, about 5 minutes. Beat in the eggs, one at a time, stopping to scrape the sides of the bowl as needed. Beat in the vanilla.
Reduce mixer speed to low and mix in about a third of the flour mixture. Add half the milk. Repeat process with half the flour and remaining milk, ending with remaining flour mixture. Give the batter a good stir with a rubber spatula to be sure it's all combined, then spread batter evenly in prepared pans. Bake for about 25 minutes or until tops spring back when lightly touched in the center. Remove pans to cooling rack for 10 minutes, then loosen carefully with a small sharp knife and flip onto racks to cool completely.
Once cakes are cooled completely, wrap and chill for several hours or overnight for ease in handling.
Level cakes carefully with a serrated knife. Split one cake horizontally so you'll have 3 layers.
Prepare filling: In a large bowl, combine caramel and cream and microwave for 3-4 minutes, stopping every 30 seconds to stir until smooth. Fold in 2 1/2 cups of toasted coconut, reserving 1/2 cup. Spread half of filling on one cake layer, top with another cake, and spread next layer with more filling. Top with last layer and place cake in the refrigerator for about 10 minutes to allow caramel to firm up so it doesn't ooze out when you frost with chocolate frosting.
While cake is chilling, prepare frosting: In the bowl of your mixer, beat butter and vanilla on medium speed until smooth and combined. With the mixer on low, slowly add powdered sugar and cocoa powder, beating until just combined. Add water and increase speed to medium high. Beat for about a minute, until smooth, light and fluffy. If frosting is too thick, add more water a teaspoon at a time until desired consistency is reached.
Frost cake and sprinkle top with remaining toasted coconut.

Notes

To toast coconut, place in a cold pan over medium low heat. Stir constantly until golden brown in color.

Tagalong Cupcakes
Tagalong Cupcakes http://www.womansday.com/recipefinder/peanut-butter-chocolate-cupcakes-recipe-122602

Tagalong Cupcakes

Tagalong Cupcakes

Ingredients

Cupcakes

1 3/4 cup(s) all-purpose flour
1/2 cup(s) unsweetened cocoa powder
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1/2 cup(s) milk
1/2 cup(s) reduced-fat sour cream
3/4 cup(s) (1 1/2 sticks) unsalted butter, softened
1 1/4 cup(s) sugar
1/2 cup(s) creamy peanut butter
3 large eggs

Peanut Butter Filling

1/2 cup(s) creamy peanut butter
3 tablespoon(s) unsalted butter, softened
1 1/2 cup(s) confectioners’ sugar
3 to 4 Tbsp milk

Chocolate Frosting

2 cup(s) (12 oz) semisweet chocolate chips
1 cup(s) reduced-fat sour cream

Directions

Heat oven to 350°F. Line 24 muffin cups with paper liners.
Whisk flour, cocoa, baking soda and salt in medium bowl until well mixed. In small bowl, whisk milk and sour cream until blended.
Beat butter and sugar in large bowl with an electric mixer until creamed. Beat in peanut butter until blended. Add eggs, one at a time, until incorporated.
With mixer on low speed, alternately add flour mixture and milk mixture, beginning and ending with flour mixture, until just blended.
Spoon about 1/4 cup batter into each muffin cup. Bake 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pan to wire rack to cool completely.
Beat peanut butter and butter in medium bowl with electric mixer until smooth. On low speed, gradually beat in confectioners' sugar and 3 to 4 Tbsp milk until blended. Beat mixture on high speed 1 minute or until fluffy.
Spoon filling into a pastry bag fitted with a 1/4-in. plain round tip. Insert tip into the top of each cupcake; squeeze as much filling into the center of each as possible (top of cupcake will bulge slightly).
Melt chocolate chips in large glass bowl in microwave as package directs. Add sour cream; beat with an electric mixer until fluffy and good spreading consistency. Spread about 2 Tbsp frosting on each cupcake.

Thin Mint Pie
Thin Mint Pie http://www.womansday.com/recipefinder/mint-fudge-pie-121585

Thin Mint Pie

Thin Mint Pie

Ingredients

1 refrigerated ready-to-use pie crust (from a 15-oz box)
1 box(es) (19.8 oz) Family-Style Dark Chocolate Fudge Brownies mix
1 large egg
cup(s) (5 Tbsp plus 1 tsp) butter, melted
1/2 teaspoon(s) mint extract
1 package(s) (7.2 oz) snack-size chocolate-covered mint patties (12 patties)
1 1/2 cup(s) heavy (whipping) cream
1/4 cup(s) sugar
Garnish: fresh mint

Directions

Heat oven to 350ºF. Unroll or unfold pie crust on a lightly floured surface. Roll into a 13-in. round. Fit into a 9-in. pie plate; fold edge under and flute.
Combine brownie mix, egg, butter, 1⁄3 cup water and 1⁄4 tsp mint extract in a large bowl. Stir, as brownie mix package directs, until well blended. Spread 1 1⁄3 cups batter in pie crust. Place 10 mint patties, evenly spaced, on batter. Top with remaining batter, spreading to edge and covering patties.
Bake 45 minutes, covering crust with foil after 15 minutes to prevent over-browning. Cool on a wire rack until room temperature. Refrigerate at least 30 minutes.
Beat cream, sugar and remaining 1⁄4 tsp mint extract in a large bowl with mixer on medium-high speed until moist, stiff peaks form when beaters are lifted. Spread over pie. Cut remaining 2 patties in quarters; use with mint to garnish pie.