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Crumbs Is Serving Up Girl Scout Thin Mints Cupcakes! OMFG!

Filed under: FoodCuteness!

crumbs is selling girl scout cupcake for a limited time

YESH! Now this is Girl Scout-alicious!! LOLz

Crumbs Bake Shop is known to whip up some super dee-lishous cupcakes that are hard to stay away from, and since it's Girl Scout cookie time, the bakery decided to serve up Thin Mints Cupcakes in celebration of National Girl Scout Cookie Day.

YUMMMMMMMMz!

The minty cupcakes are only available for a limited time, so if you're craving something tasty, get your sweet tooth over to Crumbs, and don't forget to buy cookies to support a Girl Scout near you!!

[Image courtesy of Crumbs.]

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Texas Girl Scouts Get Robbed…And They Fight Back!

Filed under: Icky Icky PooSad SadPerezTV

Good for them! They had to sell LOTS of Thin Mints and Do-si-dos to earn all that money!!!

Check out the news report (above) about Texas Girl Scouts who were robbed while selling cookies in front of Wal Mart!

The girls tried to stop the thieves, but unfortunately they got away with $200 in cookie money.

Let's hope they're able to identify these criminals through store security footage! Justice must be served!!!!

P.S. We could SO go for some Tagalongs right now! Yum!

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Minnesota Girl Scout Dramz!

Filed under: Wacky, Tacky & TrueFood

minnesota girl scouts boycott cookie sale

Last week, we learned that some Girl Scout cookies were being discontinued, and NOW Minnesota scouts are protesting cookie sales! What ever happened to the good ole' drama-free Girl Scout days???

Some Minnesota Girl Scouts and Leaders are sitting out on the upcoming cookie sale as a way to protest the Girl Scouts of Minnesota and Wisconsin River Valley council's decision to sell 4 of its 12 camps.

Apparently the boycott is gaining increased support. Guess we'll see if these scouts and leaders are able to make any kind of difference…although if the problem is a lack of funds, wouldn't they want to sell MORE cookies, as opposed to staging a boycott?

Obvi selling a few extra cookies isn't going to bring about enough money to buy back a camp, but we're just not 100% convinced if this protest is an effective usage of everybody's time.

…Plus, we feel bad for Minnesota folks who will have a harder time acquiring Thin Mints this year! LOLz.

We may not be totally on board with this, but we hope everything works out for U, Minnesota Girl Scouts! Good luck!

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Girl Scouts Discontinuing Some Cookies

Filed under: Food

Girl Scouts Discontinuing Some Cookies

The economy has reached a new low and hit an organization we all thought was immune — the Girl Scouts, and they’re making cuts. Specifically in the cookie department.

But don’t worry! All of the classics are here to stay!

The organization is trying to streamline their cookie branch by cutting out some of the under-performing brands, such as Thank U Berry Much, Dulce de Leche, and others.

Thankfully, the classics (Think Mints, Samoas, Tagalongs, Trefoils, and a few others) will still be around.

Phew! As long as we can chow down (in moderation) on Thin Mints once a year, we’ll survive this downturn in the Girl Scouts!

[Image via Girl Scouts.]

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How To Make Girl Scout Cookies At Home!

Filed under: Food

Homemade Girl Scout Cookies

OK, first of all, we have to get this out of the way: Girl Scout cookies are not good for you.

BUT THEY’RE DELICIOUS! If you have a little wiggle room in your diet, here are a couple recipes for our Girl Scout cookie favs, courtesy of Babble.

Make them but only eat one or two a day. If you have trouble controlling yourself around these cookies (we do) give some to your friends! They will love you for it!

Homemade Chocolate-Thin Mint Cookies
Cocoa Wafer Cookies
3 T. butter
1 egg white
1/4 c. brown sugar
pinch of Baking Soda
1/2 tsp. salt
1/4 c. cocoa powder
1/2 c. flour (plus 1/4 c.)
2 drops pure peppermint oil

Combine all ingredients together. Add flour as needed, until dough is roll-able and not sticky at all. Roll verrrry thin. Cut into desired shapes. Bake at 325 for 4-7 minutes, or until cookies have firmed and browned slightly around edges. Remove from oven and cool.
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Peppermint Buttercream Layer
2 c. powdered sugar
4 T. melted butter
2-3 drops pure peppermint oil
1/2 tsp. heavy whipping cream

Mix together until it becomes thick and easy to roll with a rolling pin. Roll until about 1/4″ thick. Cut into desired shape. Place atop cooled cookies. Place cookies into melted chocolate CANDIQUIK, spoon chocolate atop until fully covered. Allow to dry on a piece of parchment paper. Makes about 30 cookies

Homemade Samoas
2 sticks (1 cup) unsalted butter at room temperature
1 cup superfine sugar (or granulated)
1 large egg
1/2 teaspoon pure vanilla extract
1 teaspoon kosher salt
3 cups unbleached, all-purpose flour
Dipping Caramel (recipe follows)
1 cup unsweetened shredded coconut (available at health food stores)
12 ounces of chocolate chips

1. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Beat until light and fluffy. Add in egg and beat until well incorporated, scraping down the bowl, if necessary. Add in vanilla. Beat until smooth. With mixer on low, add in salt and flour. Mix until completely incorporated and dough is uniform. Pull dough together and shape into a cylinder with a diameter of about 2 1/2 inches. Wrap in parchment paper and freeze for at least 25 minutes.

2. Preheat oven to 350 degrees. Slice dough into 1/8 inch disks and place on baking sheets, about an inch apart. Once you have made 30 cookies, wrap up the cookie dough, freeze, and save for another time. Use a tiny circle shaped cookie cutter or a large round cake decorating tip to cut a hole in the center of each disk. Refrigerate for an additional 10 minutes. Bake for 8 minutes, or until crisp. Let cool completely.

3. Add coconut into the caramel. Warm the caramel in the microwave for about 10 seconds if necessary. Take cooled cookies and gently dip them completely in the caramel. Place on a parchment paper lined baking sheet. Freeze until set, about 5 minutes.

4. Melt chocolate in a microwave safe bowl in 30 second intervals, stirring well after each interval, until fully melted. Place the caramel coated cookies in the chocolate. Use a fork to pull them out of the chocolate and place them on a parchment line cookie sheet. Use the chocolate still on the fork to drizzle stripes over the top of the cookies. Refrigerate until set.

Dipping Caramel
1 1/2 cups granulated sugar)
4 tablespoons corn syrup
6 tablespoons water
pinch of salt
6 tablespoons butter
6 tablespoons cream (DO NOT use plain whipping cream)
1 1/2 teaspoons pure vanilla extract

1. In a heavy bottomed saucepan with high sides, combine sugar, corn syrup, water, and salt. Whisk until combined, and set over medium-low heat. Swirl the pan every now and then to help distribute the heat. Use can use a pastry brush dipped in water to brush the sugar crystals down the sides of the saucepan. When the sugar dissolves completely, raise the heat to medium. When it comes to a boil, watch very carefully for the bubbles to become more viscous (this means that the water has evaporated and that it is ready to go through the candy stages). As it is bubbling away, you want it to turn a deep amber color. When it does, remove the heat and, working quickly, use the spoon to scoop up a small amount of the candy and drop it into the small glass of water. If the blob turns hard like lollipop, then it is ready. If the blob is still soft, put the pan back on the heat. Keep testing until the candy is hard. Remove from heat.

2. Whisk in butter, 6 tablespoons of cream, and vanilla (Careful here, as the mixture should bubble violently for about 10 seconds). If the caramel isn’t smooth right away, return the pan to low heat and whisk until smooth.

[Image via Girl Scouts.]

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