{Fun with Girl Scout Cookies: Thin Mint Cupcakes}

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It’s a universally acknowledged truth that people go a little nutso in the period leading up to Girl Scout Cookie season.

The order is placed weeks in advance. Then the waiting begins.

Will it ever end?

Just when it seems like it will never come, dawn breaks over the day that little knock comes at the door. “Hi! I have your Girl Scout cookies!”. You resist the urge to sweep the young girl into your arms and dance with her. Hands shaking, you reach out, grasp your boxes, and flee into the recesses of your house where you can eat a cookie (or 12) in peace.

But do you ever feel like you need more?

No?

I didn’t think so, but I’m going forward with this post anyway.

Here are my favorites.

Did ya’ll see the cookie amount is getting less and less? They think we won’t notice. Oh, we NOTICE when our Thin Mints get fewer.

Can’t fool us, you crafty she-devil Girl Scouts!

The Incredible Shrinking Cookie Box.

Soon, we’ll be paying $3.50  for 6 cookies and a cute picture on the cover.

But we’ll do it.

For the love of Girl Scout Cookies.

Anyhoo.. .This recipe requires chocolate cake. Pick any. Pick Pioneer Woman’s Best Sheet Cake Ever.  Pick Martha Stewart’s One Bowl Chocolate Cake. Pick Duncan. Pick Betty. We don’t judge. We’re even ok with that Dough Boy. 

Then take one sleeve of Thin Mint cookie and crush finely. You can use a food processor, but I prefer the ole ziploc bag and rolling pin method. That way they are fine, but not TOO fine.

After you’ve mixed your cake together, throw in the Thin Mint crumbs, and mix about 1 more minute.

Measure into cupcake liners (you should get 24 or so), then bake according to your cake recipe. Typically 18-22 minutes at 350. Allow to cool completely.

Now, we’s a gunna make some Chocolate Buttercream.

Devine.

You’ll need 2 sticks (1 cup) butter (softened)

4 cups powdered sugar

1 teaspoon vanilla

pinch of salt

2 squares (2 oz) unsweetened chocolate- melted and cooled)

1 heaping Tablespoon Cocoa powder

4-6 Tablespoons milk

Beat the butter until creamy, then add the powdered sugar, vanilla, and salt. Mix well. Add 4 Tablespoons milk, and beat again. If the icing is too thick, add more milk. 

You can stop here. Mmmm…

But chocolate awaits.

And we don’t want to disappoint chocolate.

Or ourselves.

Add the melted chocolate and cocoa, and again, beat well.

Pipe or spread onto cooled cupcakes. Top with 1/2 of a Thin Mint.

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Try not to dwell on the fact that this recipe took almost an entire box of Thin Mints, and, if you can, enjoy.

They are worth it!

Here’s the printable.

Tina

shared at

Six Sister's Stuff

{Sugar….OVERLOAD}

Here’s a tip for you.

When a teenager says, “Hey Mom, I have an idea for a snack”. 

You should probably pat them on the head and reply, “that’s ok sweetie, Momma’s fine without your suggestions”.

Or you’ll end up in complete, utter, and absolute SUGAR OVERLOAD.

The Bean has recently discovered that pretzels and marshmallows when stuck together, are really quite a treat.

Salt? check. Sweet? check. mmm… a total package snackage.

But… why stop there?

”We should stick marshmallows on a pretzel rod and dip it in chocolate”.

By the way, “we” means “mom”. Just sayin’.

Oook.

So, we (meaning, again, me) decide to use Campfire marshmallows.

Do you know what a Campfire Marshmallow is?

NO??

Well, they are the size of a kitten.

No, seriously.

Huge.

That’s not a regular marshmallow sitting next to a mini. That’s a Campfire sitting next to a regular sized marshmallow.

Did I mention they are HUGE?

So, we begin.

Shove a pretzel rod into a marshmallow. 

Then, mix about 1/2 cup peanut butter w/ 2 Tablespoons light corn syrup. Microwave this for about 30 seconds, but keep an eye on it to prevent a mondo mess in your microwave.

I wish I’d watched mine. *sad face*

Then stir well. This should be nice and thin enough for you to dip your mallow on a steeeek. (Jeff Dunham, anyone?).

Allow the mix to set up. About 5 to 10 minutes.

Then melt chocolate bark (or chocolate chips with a bit of  paraffin). 

First, remove the pretzel rod and dip the end in the chocolate. Place back into the hole you made earlier. This will keep the heavy marshmallow on the stick. 

Repeat for all mallows, then allow to set up.

After that is set, go ahead and dip your mallows. Tap excess off by tapping the hand holding the marshmallow.

 

If you wish, immediately roll into other goodies. 

Today I used crushed Golden Oreos, Mini M&M, and a crushed Kit Kat.

Many crushed candy bars would work well, along with mini chocolate chips, white chocolate chips, graham crackers, candy canes, and more! 

I then drizzled white chocolate over my mallows.

If you want to make these a little fancier (can marshmallows be fancy??), don’t dip them in the candy/cookies. 

Leave them lookin’ classy (again, can mallows be classy?? I’m thinking no, but continuing with this thought) and use a Pirouline Wafer instead of pretzel rod.

These are also a little classier (giggle) if you dip them in white chocolate only and solid color sugar sprinkles.

For a smaller, more reasonable sized treat, use regular marshmallows and pretzel sticks or lollypop sticks.

So, did your blood sugar just raise reading this post? I know mine did. 

The Bean  has declared that these, however, are “UH-MAZE-ING”, and I must make them for his (14th- EEK) birthday party.

So, next time your kid says, “Hey Mom, I have an idea….” and it pertains to food- run away.

Quickly.

And don’t look back.

~Tina

*P.S. please forgive today’s photos. I know they aren’t the best. My external flash died, and unlike many, I do not profess to be a ‘natural light only’ photographer. Especially not in my less than ideally lighted kitchen.