Few things beat a box of Thin Mints and a big ol’ frosty mug of milk. Cynthia’s bartender, the heart-achingly handsome Brett Duwe, and Artisan Kitchen’s amazingly creative crew, have come up with two:
Brett Duwe’s Girl Scout Cookie1/2 oz. Bailey's Irish Cream
1/2 oz. Kahlua coffee liqueur
1/2 oz. Peppermint schnapps
½ oz. Godiva White Chocolate liqueur
Pour ingredients into a stainless steel shaker over ice, and shake until completely cold. Strain into a cordial, shot glass (or canteen) and serve. Perfect for those chilly campfire nights!
Artisan Kitchen’s Girl Scout Cookie Lollies
Are these just the cutest? Lollipops made of cheesecake filling and plopped on top of Girl Scout cookies! The fabulous Artisan Kitchen staff offers a different recipe per cookie.But first, here’s the Cheesecake Base Recipe:
1 1/2 lbs. Softened Cream Cheese
1 1/2 cup Sugar
1/2 package of White Chocolate Instant Pudding
Beat all ingredients together until smooth. Use a large pastry bag and star tip to pipe out two-inch mounds of filling onto a parchment-lined sheet pan. Insert a lollipop stick into each mound and freeze for two or three hours. After frozen, dip each Cheesecake Lollie into melted chocolate and place on desired cookie. And best of all, no Bunsen burner necessary!
Now for the specific cookies:
Samoas
Base Recipe
Use White Chocolate for dipping
Drizzle with Semi-Sweet Chocolate and Toasted Coconut
Tagalongs
1 ½ cups Base Recipe
Use Semi-Sweet Chocolate for Dipping and Drizzle with Caramel
Do-Si-Dos
1 1/2 cups of Base Recipe, above
1/4 cup Chunky Peanut Butter
1/2 Mashed Ripe Banana
Semi-Sweet Chocolate for Dipping
Trefoils
1 1/2 cups Base Recipe
1/4 cup Instant Lemon Pudding Mix
1 tbsp. Lemon Juice
Use White Chocolate for Dipping
