Today, we take our inspiration from the Girl Scouts. Across much of the country, Girl Scout cookie selling (and for some, eating) season is winding down. And if you’re like us, that means you’ve stockpiled boxes and boxes of Thin Mints, Do-Si-Dos, and Samoas.
Watch a video of the girl scout cookie smackdown!
Of course, we all love Girl Scout cookies, but we also wanted to know if there were new and inventive ways for us to enjoy them. And so we’ve challenged two of our favorite chefs: Kim Severson (author of "Spoon Fed") and Melissa Clark, both of whom write for our partner The New York Times – to remix Girl Scout cookies into new recipes. We’re calling the challenge our Girl Scout Cookie smackdown.
And to make it all legit, we've also invited lifetime scout Chelsea Masterson to be the judge.
Melissa Clark's Do-Si-Do-Bacon-Nut Trail Mix
Time: 45 minutes
1 cup unsalted roasted mixed nuts (or choose the nut of your choice)
1 tablespoon egg white
1 tablespoon granulated sugar
½ teaspoon garam masala
½ teaspoon ground cumin
1⁄8 teaspoon kosher salt
1⁄8 teaspoon cayenne pepper
Pinch teaspoon ground cinnamon
Pinch teaspoon ground allspice
Pinch ground cloves
¾ pound sliced bacon
½ cup light brown sugar
1 ½ cups chopped Do-si-dos
Preheat the oven to 325° F. In a medium bowl, combine the nuts with the egg white, granulated sugar, garam masala, cumin, salt, pepper, cinnamon, allspice, and cloves, tossing well until the nuts are thoroughly coated.
Spread the nuts on a baking sheet and roast, stirring occasionally, until the nuts are nicely browned, 12 to 15 minutes. Transfer the nuts to a bowl to cool.
Increase the oven temperature to 350° F. Line a baking sheet with foil. Arrange the bacon on the prepared baking sheet in a single layer. Sprinkle a thin layer of brown sugar over the bacon, turning to coat both sides. Bake until crisp and dark golden, 20 to 25 minutes. Transfer the bacon to a wire rack set over paper towels to cool.
Once the bacon is cool, break it into bite-size pieces and add to the nuts. Add the Girl Scout Cookies and toss to combine.
Yield: about ½ cups
Melissa Clark's Thin Mint Ice Box Cake
Time: 15 minutes, plus refrigeration time
1 ¾ cups heavy cream
2 tablespoons sugar
1 (9-ounce) package Thin Mints Girl Scout Cookies
2 tablespoons mini chocolate chips
Whip the heavy cream and sugar until stiff peaks form.
On a flat serving plate, arrange 7 cookies in a circle with 1 cookie in the center. Spread the cookies with 1/3 cup whipped cream, making a 7-inch circle. Repeat with the remaining cookies and cream, making 9 layers and ending with cream. Sprinkle on the mini chocolate chips.
Refrigerate the cake for 12 hours and up to 2 days before serving.
Yield: 1 (7-inch) cake
Kim Severson's Milk and Cookies Fried Chicken
Time: 45 minutes, plus marinating time.
2 cups buttermilk
2 pounds boneless skinless chicken breast, cut into strips or one whole fryer, cut up.
1 sleeve Trefoils
1 cup flour
1 teaspoon kosher salt
¼ teaspoon cayenne pepper
¼ teaspoon black pepper
Oil for frying
The night before you want to cook the chicken, put the chicken in a zip-top bag or a baking pan. Cover with buttermilk and refrigerate at least 12 hours.
Put cookies in a zipper-top plastic bag. Using a rolling pin or a bottle, crush finely. Or, use a food processor.
Thoroughly mix cookies, flour, salt and peppers together on a large plate or shallow casserole dish. A whisk works well.
Pour oil about a half inch deep into a large sauté pan or cast-iron skillet and heat to medium high.
Roll each piece of chicken in the crumbs and then slip into a pan, being careful to not crowd the pieces. You will need to do this in batches.
Cook each batch until golden brown, turning regularly so the crust browns but doesn’t burn. Chicken strips take about 10 minutes, chicken pieces about twice that.
Drain on a rack or a cookie sheet covered with crumpled newspaper.