COOK OF THE WEEK - GIRL SCOUT TROOPS

As the Girl Scouts of Humboldt County are still out selling cookies, we are continuing to visit with some of the troops to hear of their activities and get some of their fabulous recipes using Girl Scout cookies. Brownie Troop 367 – “We are second graders in the first year of brownies. Every year we decorate a tree for the Tree Walk and take donations to give to the Food Program. We use the money we earn from our cookie sales to buy supplies to make cards for various places, for crafts, service projects and fun stuff. We are learning about water and how to conserve it. Our leaders are Marnetta Fisher and Stephanie Robinson.” Junior Troops 32 and 27 – “Troops 32 and 27 are Juniors in Girl Scouts. We have been working together for two years and it has been a rewarding experience for both ages of girls. Our girls are in fourth and fifth grades. Troop 32 members are Lydia Origer, Kaycee Rubel, Lily Morey, Cami Pederson, Mikayla Mobley, Kyla Fleming, Dekotah Reames, Madisyn Gump, Brianna Lange, Keira Ludolph, Jasmyn Zinnel and Gracelyn Hoover. Leaders are Stacey Origer and Kari Rubel. Troop 27 members are Keely Place, Delaney Himes, Dani Abens and Emily Fortner (who is a helper with the troops). Leaders are Marilee Kinsey and Lori Fortner. We have been working on many badges this year along with a community project of helping out Stylin’ Pooch Rescue in Gilmore City with a fundraiser. We are very proud of the girls for all of their hard work. This week, the girls worked on a badge that included cooking so our troops tried four different recipes using Girl Scout cookies, including waffles using Caramel Delites. We have had the opportunity to go on many different trips using our money we made selling cookies. Some places we have been fortunate to go to are Fort Frenzy, Studio Fusion, Incredible Pizza, LeMars to see the Girl Scout ice cream code, LaJames for nails and hair do’s and many other places.”Girl Scout Caramel Delites Waffles with CoconutCaramel Sauce(Troops 32 and 27)6 Caramel Delite cookies2 cups flour2 teaspoons baking powder1/2 teaspoon salt1 tablespoon sugar3 eggs, divided into whites and yolks1-3/4 cup milk1 tablespoon vegetable oil1 teaspoon vanilla extractbutter flavored cooking spray Preheat waffle iron. Roughly chop the cookies and put them in a food processor, processing until mostly crumbs are left. A few larger pieces are fine. You will need 3 bowls. In one bowl, put the cookie crumbs, flour, baking powder, salt and sugar. Stir until combined. In the second bowl, put the egg yolks, milk, vanilla and oil. Whisk until combined. In the third bowl, add the egg whites and beat with a hand mixer until frothy and very light, about 4 minutes. Make a well in the dry ingredients and add the milk mixture, stirring until just combined. Don’t over mix. Gently fold in the egg whites. Spray the inside of the waffle iron with butter-flavored spray. Cook the waffles according to waffle iron specifications. Top with caramel sauce and additional Caramel Delite cookie crumbs if you want to get crazy. Coconut Caramel Sauce(Troops 32 and 27)1 cup sugar1/4 cup light corn syrup2 tablespoons butter1/2 cup coconut milk In a pot over high heat, melt the sugar and corn syrup. Stir until melted, then stop stirring, allowing to boil untouched. You will start to see the edges of the sauce turn dark amber, while the center is still clear. Swirl the pan, without stirring, to redistribute the sugar so the edges don’t cook faster than the middle. Once the entire pot is an amber color and you can smell the caramel flavors, remove the pan from the heat (about 8 to 10 minutes). Stir in the butter, the sauce will bubble up furiously. Add the coconut milk and stir until well combined. Allow to cool to room temperature before serving. Store in the fridge in an air-tight container.Thin Mint Truffles(Troops 32 and 27)1 box thin Mints4 ounces cream cheese, softened1 package green candy melts1 package white chocolate Crush Thin Mints into fine crumbs in a food processor. Mix crushed cookies and softened cream cheese in a large bowl until completely combined. Roll into small balls and place them in the refrigerator to cool. Melt your green chocolate discs in the microwave, stirring until smooth. Using a toothpick or fork, dip the Thin Mint balls into the chocolate, letting the excess chocolate drip off. Set the truffles on waxed paper to cool. If desired, drizzle with white chocolate. (I made half of them with green candy melts and drizzled with white chocolate and the other half with white chocolate and drizzled with green candy melts).Peanut Butter SandwichTruffles(Troops 32 and 27)1 box Peanut Butter Sandwich cookies4 ounces cream cheese, softened1/2 package almond bark2 tablespoons peanut butter powder Crush Peanut Butter Sandwich cookies into fine crumbs in a food processor. Mix crushed cookies and softened cream cheese in a large bowl until completely combined. Roll into small balls and place them in the refrigerator to cool. Melt your almond bark in the microwave, stirring until smooth and then mix in peanut butter powder. Using a toothpick or fork, dip the Peanut Butter Sandwich balls into the chocolate, letting the excess chocolate drip off. Set the truffles on waxed paper to cool.Thin Mint Marshmallow Brownies(Troops 32 and 27)3/4 cup (1-1/4 sticks) butter1-1/4 cups granulated sugar3/4 cup unsweetened cocoa powder1/4 teaspoon salt1/2 tablespoon water1 teaspoon vanilla extract2 eggs1/2 cup all-purpose flour1/2 cup semi-sweet or dark chocolate chipsTo top:7 ounce jar marshmallow crème1/8 teaspoon (or less) peppermint extract (to taste)10 drops green food coloring15 Thin Mint cookies or mintOreos, roughly chopped Preheat oven to 350 degrees. Line an 8 x 8 or 9 x 9 inch baking dish with aluminum foil and spray with nonstick spray. Or just spray the pan. Melt butter in a large saucepan over medium heat. Stir occasionally. The butter will foam up, then back down and start forming brown colored milk solids or “bits.” When it is a nice light brown and it starts to smell like you could drink it straight, that’s when you know it’s done. (You can skip this step and just melt the butter if you want. The brownies don’t taste like brown butter, this step just makes them extra rich.) While your butter is browning, combine sugar, cocoa, and salt in a bowl or stand mixer. Once the butter is nice and brown, immediately pour the butter into the bowl with the sugar and cocoa (so that it stops cooking). You don’t want it to burn). Beat the mixture until it is smooth. Add the water and vanilla. Add the eggs, mixing quickly so they don’t curdle (if your butter is still pretty hot). Add the flour and chocolate chips and mix until just incorporated. Batter will be about the consistency of cement. Have a taste. It’s awesome. Use a sturdy rubber spatula to spread batter in the prepared pan. Bake for 25 to 30 minutes until toothpick inserted comes out clean. Let the brownies cook. Or stick them in the freezer for 10 minutes like I did and call it good. Peel all the foil off the top of the jar of marshmallow cream. Microwave for 15 to 20 seconds, or until it just starts to rise above the lip of the jar. Scoop the cream into a bowl or stand mixer. Add a little peppermint extract and green food coloring. Mix well, scraping sides. Pour the marshmallow crème over the brownies and spread to the edges. Top with the chopped thin mints, pressing in lightly with your hands if necessary. Let the marshmallow settle back to room temperature before cutting and serving. If you are reading this, then you probably enjoy new recipes. If you would like to share some of your recipes with the community, YOU could be Cook of the Week. Please contact me, Sally Redenius, if you would like to be in this column some week. I can be reached by phone at 515-373-6346 or email me at sacuthbe@msn.com. I will be happy to email or send you my short questionnaire and set up a time to come and visit you at your convenience. I’m always looking for NEW Cooks of the Week. Also, if you are new in town, this is a good way to introduce yourself to the Humboldt community and surrounding communities. I look forward to visiting with you. The COOK OF THE WEEK 3rd Edition Cookbook is available. Cost per copy is $10.70, plus $4.80 shipping/handling. Order a copy today by sending a check or money order, along with name and shipping address, to: Humboldt Independent, 512 Sumner Ave., Humboldt, IA 50548.