Confession: I saved my Girl Scout Cookies from last year in hopes I would be inspired to create something with them and wound up throwing them away last week. Shameful, I know, but I wasn’t going to make that mistake again. So you are getting another Girl Scout cookie recipe this week. I’ve wanted to make an ice box cake for awhile (basically chocolate wafers, Cool Whip, and a lot of patience). But instead of wafers and 12 hours, I had lots of Girl Scout cookies and 12 minutes. So, I made a quick adaptation of an ice box cake that doesn’t need to sit in the fridge overnight. You’re getting both a Samoa and a Tagalong version here.
Mini Samoa and Tagalong Ice Box Cakes
Both are amazing and super easy to put together. For all the clean and upstanding details, visit Foodbeast.
Girl Scout cookie season is coming to an end, so you better stock up now. If you get tired of just eating them by the boxful, here's an idea on how to mix things up: Wrap them in a crescent roll and throw it in the deep fryer. (Kind of like a cronut, but not?) Pictured below is a trifecta of (bottom to top) Tagalong, Samoa, and Thin Mint—but the beauty of this recipe is you can adjust it to fit your favorite flavor(s).
Deep Fried Crescent Roll Wrapped Girl Scout Cookies (makes 4 servings)
12 Girl Scout Cookies (whichever flavor or flavors you so desire)
1 can Pillsbury Crescent Rolls
oil for deep frying
1/4c powdered sugar (optional)
Heat your oil in your deep fryer to 375 degrees.
Open and unroll your can of crescent rolls. Separate into four rectangles (two triangle per) and pinch together the perforated line that runs across the middle of each.
Fold each of the four dough rectangles in half so you have four squares (as opposed to a really long, skinny rectangle), and place three Girl Scout cookies of your choosing in the middle.
Wrap the edges of the dough around the stack of cookies and pinch seams to seal.
One at a time, fry in oil 1 to 2 minutes per side (top bottom) until the dough is a dark golden brown.
Let oil drain onto paper towel lined cooling rack, and let cool for a couple of minutes.
Top with powdered sugar.
This is the perfect way to warm up a cold and snowy day! If you go with a different cookie combination, let me know how it turns out.
I live for special edition, fleeting flavors. So, when I heard about Marshmallow Crispy Oreos, I swooped up two packages as soon as I could get my hands on them. For this recipe, I decided to do a flavor flip-flop: I put the Oreos that taste like a marshmallow crispy treat into a marshmallow crispy treat… that tastes like an Oreo. Look Out!
Oreo Marshmallow Crispy Treats with Marshmallow Crispy Oreo Cookies
I'm a sucker for Cap'n Crunch. I will never stop eating it as well as its many variations. The latest twist the Cap'n is making happen is changing not only the flavor of the cereal but the shape into sugar, sweet, sprinkle covered circles of love with Sprinkled Donut Crunch. Yes, a cereal that tastes like donuts (and it does).
With this recipe, I've turned this breakfast pastry cereal into a marshmallow treat and tripled the donut flavor by adding actual powdered donuts as well as Glazed Donut vodka. Did you know there is Glazed Donut vodka? Do you know how I know? Because that's what I use when I make vodka tonics. Judge me.
Anydonut, the recipe is below. I would tell you to "enjoy!" but you can't possibly not...
Donut Cereal Marshmallow Treats with Powered Donuts and Glazed Donut Vodka
6 1/2c Cap'n Crunch Sprinkled Donut Cereal
10.5 oz mini marshmallows
1 oz Glazed Donut Vodka
12 mini powdered donuts
Do your prep work: Grease 9x13 pan with shortening. Measure out cereal into large bowl. Coarsely chop donuts (in sixths).
Melt butter over medium heat on stove. Add marshmallows and heat until melted, stirring occasionally.
Stir vodka into marshmallow mixture.
Remove from heat and stir cereal and chopped donuts into marshmallow mixture until fully combined.
Spread coated cereal into prepped pan and cool completely before cutting.
With the addition of the alcohol, the marshmallow treats don't set up as sturdily as other non-boozy variations. So make sure to really wait until they are cool, and even then, don't be discouraged if they are a little gooey.
This is like shoving a crunchy donut into your face, and it's awesome. Sprinkled Donut Crunch is a limited edition cereal, so get out there and buy it before you miss out.
While some of us attend Super Bowl parties to watch the actual game, most of us know why we’re really there: the commercials and the food. Wings, beer, and lots of yummy dips are staples at every event. Certainly, if it’s not broke, don’t fix it, but if you can make it better, well, you better. So this year, blow your friends’ minds and taste buds by showing up on game day with a seven layer dip that is nothing but dessert.
Seven Layer Dessert Dip with Cinnamon Sugar Tortilla Chips
If you want to be the MVP of your Super Bowl party, check out the recipe for the dip and cinnamon-sugar tortilla chips on Foodbeast.
One of my favorite candy bars is a Milky Way Midnight. It's like a Milky Way, but the nougat is vanilla, the chocolate is dark, and the results are phenomenal. So I put together everything I like about this candy bar into brownies, ooey-gooey marshmallow and caramel dark chocolate brownies to be exact. Boom.
Milky Way Midnight Brownies
Duncan Hines Dark Chocolate Brownie Mix (family size!)
1c dulce de leche
1c marshmallow creme
Grease 9x13 pan and preheat oven to 350 degrees.
In medium bowl, combine brownie mix, egg, oil, and water, and stir (about 50 strokes) until just combined.
Spread brownie batter in greased pan.
Spoon and spread 1 cup marshmallow creme atop the brownie mix. Then top THAT with 1 cup dulce de leche and spread it all around. (I got mine from a can, but if you feel you must, you can make it from scratch).
Bake as directed (21-23 minutes) and then bake some more if it's not done. (I went for another 10 minutes; it's probably all that goop on top).
Let cool completely before slicing or else it will be a complete disaster... or if you want to eat it warm, skip the slicing and just dig it out of the pan with a spoon. No judgment.
Yum, yum, and yum. What's not to like? If you are a fan of the candy bar, you'll be a fan of these brownies. Make them now and thank me later.
Did you ever get to “cook” in pre-school? I did, and it was awesome. I really felt like I was a master chef when I shook that jar of cream until it turned to butter and coated those crispy chow mein noodles with chocolate. I was feeling nostalgic for those days this weekend, so I thought I’d whip up a batch of chocolate chow mein treats, also known as Haystack Cookies. Turns out, I didn’t have any chow mein noodles in my pantry, but what did I have instead? Cheetos. Perfect substitute, I thought. Thus, Butterscotch Cheetos Haystack Cookies were born.