Girl Scout Cookie Recipes

Girl Scout cookie sales have recently drawn to a close, but have no fear! Your Girl Scout cookie addiction will continue to be satiated with these delicious home made Girl Scout cookie recipes. There are a few in here I was not previously aware of, but they all sound delicious! Enjoy!

The following text and images are courtesy of Kitchen Daily and The Daily Meal. The article can be found here and slideshow of recipes here.

HOW TO MAKE GIRL SCOUT COOKIES AT HOME

The Girl Scouts began selling their famous cookies in 1917, and these baked treats have become an American icon ever since. When the Girl Scouts started their cookie-selling program, troop members baked the cookies in their homes, and sold them door-to-door. This practice taught troop members invaluable lessons in business, and also helped fund troop activities. Since 1936, the task of baking these cookies has been outsourced, but the national affection for them has never stopped. Over the years, a number of different cookie variations have come and gone, but some favorites have lasted throughout the decades.

Do-Si-Dos Recipe

These peanut butter sandwich cookies with a peanut butter filling are the perfect treat.

INGREDIENTS

For the cookies :

• 1/2 cup plus 4 tablespoons unsalted butter, room temperature
• 1 cup oatmeal
• 1 cup plus 2 tablespoons all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/3 cup sugar
• 1/2 cup packed dark brown sugar
• 1/2 cup creamy peanut butter

For the peanut butter filling :

• 4 tablespoons unsalted butter
• 3/4 cup creamy peanut butter
• 1/4 cup powdered sugar
• 1/2 teaspoon salt

DIRECTIONS

For the cookies :

Melt 4 tablespoons butter in a medium saucepan over medium heat. Add oats and cook, stirring, until toasted, around 4 minutes. Be careful, as oats begin to toast quickly. Spread oat mixture onto a plate and let cool.

Line 2 baking sheets with parchment paper; set aside.

In a medium bowl, whisk together flour, baking soda, and salt. Set aside. In a separate medium bowl, use an electric mixer to cream together remaining ½ cup butter, granulated and brown sugars. Add peanut butter and mix until well combined.

Add oat mixture and flour mixture; mix until combined. Turn dough out onto a piece of parchment paper. Cover dough with another piece of parchment paper and roll out dough to 1/4 inch thick over the upper parchment paper. Transfer to a refrigerator until chilled, about 20 minutes.

Preheat oven to 350 degrees.

Remove top layer of parchment paper. Cut out cookies using a 2-inch round cookie cutter. Place cookies 1 inch apart on prepared baking sheets; sprinkle with sugar.

Bake until golden, rotating baking sheets at 5-minute mark, halfway through baking, 10 minutes. Let cool completely on baking sheets.

For the peanut butter filling :

In a medium bowl, mix all ingredients together with an electric mixer on medium speed.

Assemble the sandwich cookies:

When cookies have cooled completely, use a spatula to spread peanut butter filling onto half of the underside of cookies. Top with other half of cookies to make sandwiches.

Lemonades Recipe

These tasty Girl Scout cookies are shortbread cookies with a lemon icing filling.

INGREDIENTS

For the cookies :

• 3/4 cup unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 2 egg yolks
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups all-purpose flour

For the icing :

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

DIRECTIONS

For the cookies :

In a medium bowl, use an electric mixer to beat the butter and granulated sugar until fluffy. Add egg yolks, vanilla, and salt. Beat to combine. Gradually add the flour, mixing until just incorporated. Divide the dough in half and shape into 1 inch-diameter logs. Wrap in waxed paper and refrigerate until firm, about 30 minutes.

Preheat the oven to 350 degrees.

Slice the dough logs into ¼-inch-thick pieces and place 1 inch apart on parchment-lined baking sheets. Bake until lightly golden, around 18 minutes. Let cool on baking sheets, then transfer to cooling racks.

For the icing :

In a small bowl, whisk together the powdered sugar, lemon juice, and zest until it forms a thick icing. Spread the icing onto half of cookies, and sandwich with other half of cookies.

Samoas Recipe

These popular coconut and chocolate cookies are fun and easy to make at home.

INGREDIENTS

For the cookies :

• 1 cup unsalted butter, room temperature
• 1/2 cup sugar
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

For the coconut topping :

• 3 cups shredded sweetened coconut
• 15 ounces store-bought or homemade soft caramels
• 3 tablespoons milk
• 1/4 teaspoon salt

For the chocolate drizzle :

• 8 ounces dark chocolate

DIRECTIONS

For the cookies :

In a medium bowl, cream together the butter and sugar with an electric mixer until light and fluffy.

In a separate bowl, whisk together the flour, baking powder and salt. In 3 increments, add the flour mixture to the creamed butter, making sure that all the batter is incorporated. Add the milk and vanilla extract, blending until combined. The dough should come together in large pieces.

Divide the dough in half, pressing it together into 2 disks. Wrap the dough disks in plastic wrap and refrigerate them until firm, about 1 hour.

Preheat the oven to 350 degrees.

Once the dough has chilled, roll each disk out onto a lightly floured surface until it is 1/8-inch thick. Cut out cookies using two round cookie cutters: one 2-inch, and the other smaller to form donut-like shapes. Place the cutout cookies on parchment paper-lined baking sheet and repeat with remaining dough.

Bake for 10 minutes, rotating the baking sheet at 5-minute mark until the cookies are pale golden brown. Transfer the cookies to a wire rack to cool completely.

For the coconut topping :

Spread the coconut flakes onto a baking sheet lined with parchment paper. Bake the coconut for 10 minutes in a 350-degree oven until toasted, stirring frequently for even browning. Be careful: coconut can burn easily. Remove the toasted coconut from the oven and set aside.

Melt the caramels, milk, and salt by placing all 3 ingredients in a medium sauce pot set over a large pot of simmering water. Cook, stirring, until mixture is fully melted. Remove the sauce pot from heat and combine ¾ of the caramel with the toasted coconut in a large bowl.

Spread the remaining ¼-cup of caramel onto the cooled cookies and then press on a portion of the coconut mixture with hands or a spatula. Let the cookies cool for 30 minutes.

For the chocolate drizzle :

Melt chocolate in the microwave. Dip the bottoms of each cookie in the chocolate and place on a waxed paper-lined baking sheet. Drizzle the tops with chocolate, using a fork. Let the cookies sit until the chocolate hardens fully.

Savannah Smiles Recipe

You don’t have to be a Girl Scout to love these lemon cookie with powdered sugar.

INGREDIENTS

• 1/3 cup butter
• 1/3 cup vegetable shortening
• 1 cup sugar
• 2 1/2 tablespoons lemon juice
• 2 teaspoons lemon zest
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 cups all-purpose flour
• 1/3 cup icing sugar, for dusting

DIRECTIONS

In a large bowl, use an electric mixer to cream together the butter, shortening, and sugar. Mix in lemon juice, lemon zest, and vanilla. In a separate bowl, whisk together the baking power and baking soda with the flour. Slowly beat in the dry ingredients with the wet mixture. The dough should come away from the sides of the bowl. Roll the dough into a log, and wrap it with plastic wrap to place in the refrigerator for 30 minutes.

Preheat the oven to 350 degrees.

Slice ¼-inch cookies, and shape into half-circle “smiles.” Place cookies on a baking sheet lined with parchment paper.

Bake for around 9 minutes. Cool on a wire rack. Dust the cookies with icing sugar before serving.

Tagalongs Recipe

If you love peanut butter and chocolate together, try making these Girl Scout Peanut Butter Patties at home.

INGREDIENTS

For the cookies :

• 1/2 cup powdered sugar
• 1 cup butter
• 1 tablespoon vanilla extract, plus 2 teaspoons
• 2 cups all-purpose flour
• 1 cup creamy peanut butter

For the chocolate dip :

• 1 cup semisweet chocolate chips
• 2 tablespoons whipping cream
• 4-5 tablespoons warm water

DIRECTIONS

For the cookies :

Place ½ cup powdered sugar and butter in a medium bowl, and cream with an electric mixer on medium until light and creamy. Add 1 tablespoon vanilla and flour, and beat until combined. Wrap dough in plastic, and place in refrigerator for 20 minutes.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Roll out dough to a ¼-inch thickness. Using a 2-inch round cookie cutter, shape cookies. Create a medium-shallow well with the back of a spoon (it will later be filled with peanut butter). Bake for about 10 minutes. Cool cookies on a wire rack.

Place peanut butter with 2 teaspoons vanilla extract in a saucepan and heat on low until it becomes soft. Stir to combine. Watch the peanut butter so it doesn’t cook or burn.

For the chocolate dip :

Place the chocolate and heavy cream in a bowl over simmering water. Slowly stir to combine. Add water 1 tablespoon at a time, mixing after each addition until mixture becomes pourable. Set aside.

Assemble the cookies:

Spoon the peanut butter filling into shallow cookie wells. Place the cookies in refrigerator for 1 hour for peanut butter filling to harden.

Remove cookies from refrigerator. Pour chocolate on the top of each cookie, or use a spatula to spread.

Thanks-a-Lots Recipe

These Girl Scout cookies are shortbread cookies with a layer of chocolate on the bottom.

INGREDIENTS

For the shortbread cookies :

• 3/4 cup unsalted butter, softened
• 1/2 cup plus 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 Pinch of salt

For the chocolate dipping sauce :

• 8 ounces semisweet chocolate, melted

DIRECTIONS

For the shortbread cookies :

In a medium bowl, use an electric mixer to cream butter and sugar until light and fluffy. Add vanilla, mix and scrape down the sides of the bowl. In a separate medium bowl, combine the flour and salt. With the mixer on low, begin adding the flour to butter mixture. Keep mixing until dough just comes together. Wrap dough into a disc and chill for at least 30 minutes in the refrigerator.

Preheat oven to 350 degrees.

Lightly flour a clean surface and roll dough out dough until 1/8 inch thick. Use a 2-inch round cookie cutter to form cookies.

Place cookies onto a parchment-lined baking sheet and chill in the refrigerator for 30 minutes. Bake cookies for 20 minutes or until the cookies begin to brown. Transfer cookies to a cooling rack.

For the chocolate dipping sauce :

Melt chocolate in the microwave or in a double-boiler. Dip one side of each cookie in the melted chocolate and place onto a parchment-lined baking sheet, chocolate side up. Allow chocolate to set, about 1 hour.

Easy Thin Mints Recipe

It’s easier than you think to make these popular minty cookies at home.

INGREDIENTS

For the cookies :

• 2 1/4 cups flour
• 1/4 cup cornstarch
• 6 tablespoons unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 cup butter, room temperature
• 1/3 cup milk
• 1/2 teaspoon vanilla extract
• 3/4 teaspoon peppermint extract

For the chocolate coating :

• 10 ounces dark or semisweet chocolate
• 1/2 cup butter, room temperature

DIRECTIONS

For the cookies :

In a medium bowl, whisk together flour, cornstarch, cocoa powder, and salt until combined. In a separate large bowl, cream together butter and sugar. With an electric mixer on low, add milk and both extracts. Mixture should look curdled. Gradually, add flour mixture until fully incorporated. Shape dough into 2 logs, 2 inches in diameter, and wrap in plastic to freeze for 1-2 hours.

Preheat oven to 375 degrees.

Slice dough into ¼-inch thick rounds and place on a parchment-lined baking sheet. Bake 12 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate coating.

For the chocolate coating :

In a microwave-safe bowl, combine chocolate and butter. Melt in the microwave, stirring every 30 seconds, until chocolate is smooth. Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to parchment paper to set for 30 minutes, or until chocolate is firm. Reheat chocolate as needed to keep smooth for dipping.

Trefoils Recipe

These classic Girl Scout cookies are a simple shortbread cookie with a hint of vanilla flavoring.

INGREDIENTS

• 3/4 pound unsalted butter, room temperature
• 1 cup sugar, plus extra for sprinkling
• 1 teaspoon vanilla extract
• 3 1/2 cups all-purpose flour
• 1/4 teaspoon salt

DIRECTIONS

In a medium bowl, use an electric mixer to cream the butter and 1 cup of sugar, then add the vanilla. In a separate medium bowl, whisk together the flour and salt, then add to the butter and sugar mixture. Mix on low speed until the dough starts to come together. Transfer onto a surface dusted with flour and shape into a flat disk. Wrap in plastic to place in refrigerator for 30 minutes.

Preheat the oven to 350 degrees.

Roll the dough 1/2-inch thick and cut with a 2-inch round cookie cutter. Place the cookies on a baking sheet, and sprinkle with sugar. Optional: press with a cookie stamp of your choice.

Bake for 20 to 25 minutes, until they to brown.

_

Today, two licensed bakers make Girl Scout cookies: ABC Bakers and Little Brownie Bakers. Regardless of which baker makes the cookies, they turn out looking and tasting very similar. What does change, however, are the names of the cookies. To give you an example, one troop may be selling Samoas, and another Caramel deLites, but they are in fact the same cookie.

Eight varieties of Girl Scout cookies are produced every year, and each troop is required to sell three favorites: Thin Mints, Do-si-dos, and Trefoils. All three cookies were introduced in 1951 and remain their best-sellers today. The other five varieties are decided upon by the bakers and by Girls Scouts of the USA.

Savannah Smiles, a half-moon lemon cookie with powdered sugar, is one if the latest cookie variations to be released. It was created to honor the 100th anniversary of Juliette Gordon Low founding the Girl Scouts. Most of the cookies, including Samoas, Tagalongs, Lemonades, and Thanks-A-Lots, are shortbread-based. They vary by either adding a combination of caramel, coconut, and chocolate, or by simply dipping the base cookie in fudge.

Girl Scout cookies have been such an integral part of American culinary history that there are even hundreds of recipes for desserts that use Girl Scout cookies as an ingredient. We want to share how to make Girl Scout cookies at home, just like they were made in early Girl Scout history: in the kitchens of young troop members. The most popular cookies sold today include: Thin Mints, Samoas, Tagalongs, Do-si-dos, Lemonades, Savannah Smiles, Thanks-A-Lots, and Trefoils.

While we recommend buying these cookies from your local Girl Scouts, you can also make these classic treats at home whenever the craving strikes.

Baked Onion Rings

Onion rings are my guilty pleasure. Especially with big, sweet vidalia onions and a delicious beer batter crunch. This baked recipe from Vegetarian Time is delicious!! I’ve also swapped out the plain bread crumbs for panko bread crumbs, absolutely delicious! Also try adding some seasoning. I really love red pepper flakes and cumin. Play around and enjoy these onion rings almost guilt free! The following images and text are courtesy of Vegetarian Times. Enjoy! 

Serves 4

Nutritional Information

Per Serving (6 onion rings):

• Calories: 321
• Protein: 8 g
• Total Fat: 5 g
• Saturated Fat: <1 g
• Carbohydrates: 60 g
• Cholesterol: 0 mg
• Sodium: 650 mg
• Fiber: 4 g
• Sugar: 15 g

Crunchy on the outside, tender and sweet on the inside, these battered and baked onion rings have a fraction of the calories of their deep-fried cousins.

• 1 cup all-purpose flour
• ¾ tsp. salt, divided
• ¾ cup tonic water
• 1 cup plain breadcrumbs
• 1 Tbs. vegetable oil
• 2 medium sweet onions, cut into ½-inch-thick slices

1. Coat baking sheet with cooking spray. Whisk together flour and 1/2 tsp. salt in bowl. Whisk in tonic water, adding more, if necessary, to make pancake-like batter.

2. Combine breadcrumbs, oil, and remaining 1/4 tsp. salt in shallow bowl.

3. Separate onions into rings. Dip each onion ring into batter, shaking off excess, then dip into breadcrumbs, coating completely. Place on prepared baking sheet, then place baking sheet in freezer 20 minutes to set batter on rings.

4. Preheat oven to 450°F. Bake onion rings 7 to 10 minutes, or until they begin to brown on bottoms. Flip, and bake 7 to 10 minutes more, or until golden. Season with salt, if desired.

Milk Punch

Yum! I love sweet, milky beverages of the adult persuasion. This drink is sweet and warming. Perfect for the cold winter weather! The following images and text are courtesy of Etsy. See the article in its entiretyhere. Enjoy! 

A New Holiday Favorite: Milk Punch

Story by Kelly Carámbula

Looking for an alternative to egg nog this holiday season? Milk punch is a mixture of milk, half and half, bourbon or brandy, sugar and vanilla, topped off with a sprinkling of nutmeg. Served either shaken and frothy or frozen into a slushy mix, this southern cocktail is dangerously delicious and ridiculously simple.

Milk Punch
Makes 6 servings

2 1/2 cups whole milk (don’t use skim or 2%)
1/2 cup half and half
3/4 cup bourbon or brandy
1/2 cup powdered sugar, sifted
2 teaspoons vanilla extract
Freshly grated nutmeg, for garnish

In a pitcher or vintage milk jug, stir together the milk, half and half, bourbon or brandy, powdered sugar, and vanilla. At this point, you can go two directions—  shaken and frothy or frozen and slushy.

For the shaken and frothy method: Fill a cocktail shaker with ice. Add about a glass-full of the mixture to the shaker. Shake vigorously for 15 seconds. Strain into a glass and garnish with freshly grated nutmeg.

For the frozen and slushy method: Place the pitcher in the freezer for at least 4 hours and up to one day. When ready to serve, use a metal spoon or fork to loosen the mixture and spoon into a glass. Garnish with freshly grated nutmeg.

All photos by Kelly Carámbula.

Kelly Carámbula is the designer and publisher behind Remedy Quarterly, a magazine about food memories and the recipes that inspire them. She’s on a constant quest to try new things, explore her surroundings, and whip up tasty treats. She publishes her adventures in the kitchen, including happy hours, on her blog, The Best Remedy. You can also find her on Instagram @kellycarambula.

Bourbon Balls

Yum! Etsy can do know wrong when it comes to their Eatsy recipes. This is another little wonder, simple and delicious! Enjoy! The following images and text are courtesy of Etsy.

Eatsy: Bourbon Balls

Photo by Kimberley Hasselbrink

Story by Kimberley Hasselbrink

My mother does not like it when I adapt her recipes, but I am a rule-breaker where recipes are concerned. So when I called to ask about bourbon balls, those funny-tasting holiday treats that I vaguely recalled her making when I was young, I warned her that I would undoubtedly fuss with her recipe.

They were, and are, more of a grown-up thing — that intensely boozy flavor wasn’t so appealing as a kid. But now? That strong aroma of bourbon, coupled with a hint of chocolate and the vaguely gingerbready flavors of gingersnaps — well, it tastes like the embodiment of Christmas festivity. They’re wonderfully nostalgic — the kind of thing you might expect at a Mad Men holiday party, but very of the moment now that bourbon is so well-loved again. Their simplicity makes them welcome in this busiest of months.

Bourbon Balls

1 1/2 cups crushed ginger snap or vanilla wafer cookies (tip: use Mi-Del ginger snaps to make it gluten free)
1 cup pecans (or walnuts)
1/2 cup confectioner’s sugar, plus more for dusting
1/4 cup bourbon (or rum)
2 tablespoons cocoa powder
2 tablespoons honey

Pulse the pecans in the bowl of a food processor until they are coarsely ground. Add the crushed ginger snaps, along with the confectioner’s sugar, bourbon, cocoa powder and honey. Pulse until the ingredients are combined. Place in a bowl.

Chill until thoroughly cooled in the refrigerator, about two hours. (You can expedite this by chilling in the freezer for about 45 minutes.)

Remove the dough from the fridge. Using a teaspoon as a measure, roll out small balls with your hands, about one inch in size. Toss to coat in a bowl of powdered sugar.

Store in the fridge for up to a week.

All photos by Kimberley Hasselbrink

Kimberley Hasselbrink is a food photographer and blogger based in San Francisco. She is the author of the blog The Year in Food, which is framed around a monthly seasonal food guide. Kimberley enjoys unusual produce, strong coffee, road trips and summer nights.

Spiced Pumpkin Seed Brittle

Etsy does it again! Another delicious and unique recipe from the bloggers at Etsy. All text and images are courtesy of Etsy. Enjoy! 

Eatsy: Spiced Pumpkin Seed Brittle

Photo by Kimberley Hasselbrink

Story by Kimberley Hasselbrink

Two Octobers ago, I hosted a party centered around a theme: each guest would bring a dish that they prepared, and each dish had to include pumpkin. The only thing that wasn’t allowed was pumpkin pie. Savory was encouraged, but not mandatory. Nobody knew what to expect of the evening, including myself. Some guests worried that dishes would be repeated, some doubted their cooking abilities.

But you know what? It was one of the most amazing parties that I’ve ever hosted. Everybody rose to the challenge, everybody participated and nobody knew what the scope of the dishes would be. There was so much surprise: pumpkin arepas, pumpkin chutney, pumpkin curry, pumpkin arancini, pumpkin succotash. Not one dish disappointed.

One of my favorites from the evening was my friend Jacquelyn’s pumpkin seed brittle. It is the perfect homemade candy and its magic, addictive powers will carry you through any social event. You can employ any kind of nuts that you fancy and endless spice combinations. I love when a recipe’s power comes in the transformation of the simplest ingredients: melted butter, caramelized sugar and a handful of nuts join forces to create a crunchy, salty, sweet and spicy candy. Other than frequent stirring and a watchful eye on the candy thermometer, it’s remarkably simple.

Spiced Pumpkin Seed Brittle
Yield: About 6-8 servings

1 cup sugar
3/4 cup hulled pumpkin seeds (also called pepitas; feel free to use any tree nut you’d prefer)
2 tablespoons unsalted butter
1/2 teaspoon ground cinnamon
1/4 teaspoon chipotle chile powder
1/4 teaspoon ground ginger
1/4 teaspoon sea salt
1/4 teaspoon baking powder
–
Candy thermometer

(For the Pistachio Sesame brittle, use 2 tablespoons sesame seeds and 3/4 cup pistachios.)

Grease a 9×12 baking sheet with butter and set aside.

In a small, heavy-bottomed pot over a medium low flame, melt the butter with the cinnamon, chile powder, ginger and sea salt. Add the sugar and stir thoroughly. Continue to stir sugar almost constantly to prevent burning. When the temperature of the mixture reaches 280 degrees, add the nuts. Continue stirring almost constantly.

The sugar will slowly begin to clump and melt. Keep stirring! At 300 degrees, remove from heat and quicky stir in the baking powder.

Working quickly, pour the brittle onto the greased baking pan, spreading with a spatula. Let stand until thoroughly cooled and hardened. (You can expedite this by putting it into the fridge.)

Finished! Pumpkin seed brittle.

Kimberley Hasselbrink is a food photographer and blogger based in San Francisco. She is the author of the blog The Year in Food, which is framed around a monthly seasonal food guide. Kimberley enjoys unusual produce, strong coffee, road trips and summer nights.

Amazing Ways to Spike Hot Cocoa

The best things about winter are not comfy sweaters and crisp white snow, or Santa Claus and holiday cheer. It all comes down to the best cup of hot cocoa and what to spike it with to warm you all the way down to your toes. Every once in a while I’ll pop on BuzzFeed at work and check out the latest to amuse myself. Today I spotted the best article yet. Follow text and images are courtesy of BuzzFeed.

15 Amazing Ways To Spike Hot Chocolate

AKA how to live life like a GOD.

Julia Pugachevsky

1. Pumpkin Pie Hot Chocolate

foodista.com

(White chocolate, pumpkin puree, and pumpkin pie liqueur)

Level of Boozy: Forgetting a lyric to Bette Midler’s solo song in Hocus Pocus.

Recipe here.

2. Mint Hot Chocolate

seriouseats.com

(Hot chocolate, tequila, and peppermint schnapps)

Level of Boozy: NOT drunk dialing that guy because you’re at an entirely different adult sleepover.

Recipe here.

3. Nutella Hot Chocolate

chow.com

(Hot chocolate, brandy, and Frangelico)

Level of Boozy: Silently listing of all the foods that are enhanced with Nutella in your head and feeling overwhelmed and a smidge anxious.

Recipe here.

4. El Dorado Hot Chocolate

foodnetwork.com

(Hot chocolate, rum, and cinnamon liqueur)

Level of Boozy: Insisting everyone watches The Road to El Dorado immediately, because nostalgia.

Recipe here.

5. Oaxaca Chaka Cocktail

cookingdistrict.com

(Hot chocolate, cinnamon, and tequila)

Level of Boozy: Tearing up over the Breaking Bad finale, again.

Recipe here.

6. Red Wine Hot Chocolate

saveur.com

(Bittersweet hot chocolate and red wine)

Level of Boozy: Two words: Couch coma.

Recipe here.

7. Hot Chocolate Martini

grouprecipes.com

(Hot chocolate, vanilla vodka, and Bailey’s)

Level of Boozy: Politely arguing over whether or not Carrie’s voiceover in Sex and the City adds or detracts from the show.

Recipe here.

8. Hot Mint Chocolate Toddy

hamptonroadshappyhour.com

(Hot chocolate, Kahlua, and peppermint schnapps)

Level of Boozy: Taking 20 minutes to decide on an Instagram filter.

Recipe here.

9. Frozen Hot Chocolate Margarita

daydreamerdesserts.com

(Frozen hot chocolate, tequila, Kahlua, and Grand Marnier)

Level of Boozy: Making a matching chocolate burrito at 3 a.m.

Recipe here.

10. Orange Hot Chocolate

seriouseats.com

(Hot chocolate, Pisco, and Grand Marnier)

Level of Boozy: Stealing a laptop to show everyone your photos from your study abroad trip in Peru and how you drank Pisco aaaaalll the tiiiiime.

Recipe here.

11. Coconut White Hot Chocolate

wearenotmartha.com

(White hot chocolate, coconut rum)

Level of Boozy: Looking up flights for spring break even though it’s October.

Recipe here.

12. Peppermint Hot Chocolate

theboysclub.net

(Hot chocolate, homemade peppermint schnapps)

Level of Boozy: Breaking out your “Premature Holiday” playlist on Spotify.

Recipe here.

13. “Grown Up” Hot Chocolate

howsweeteats.com

(Hot chocolate, marshmallow vodka, and homemade Bailey’s marshmallows)

Level of Boozy: Staring into the bottom of the cup and not talking to anyone because the best thing that’s ever happened to you is gone.

Recipe here.

14. Bacon and Hazelnut Hot Chocolate

seriouseats.com

(Hot chocolate, bacon, bourbon, and Frangelico)

Level of Boozy: Reevaluating your entire life because it never occurred to you that bacon strips could double as stirring spoons.

Recipe here.

15. Irish Hot Chocolate

seriouseats.com

(Hot chocolate, Guinness, whiskey, and Bailey’s)

Level of Boozy: Truly and inexplicably falling in love with a warm beverage, and not caring who knows.

Recipe here.

Homemade Pie Crust

Pie crust is one of those things that seems simple, but to get that delicious flaky crust is surprisingly difficult. Often it comes out chewy and tough. Etsy posted a recipe for homemade pie crust that I tried out last night and it is amazing! I highly recommend this one!

Eatsy: How to Make Homemade Pie Crust

I’ll admit, I’m not a huge summer-lover. I flourish wearing cozy sweaters, curling up with a cup of tea, and cuddling with my pup when it’s cold out. But seeing as seasons change with no regard to my preferences (how dare they!), I’ve decided to be super-excited about putting summer’s delicious fruit to good use and baking up my favorite pies.

If you’ve never made your own pie crust before, it does have its challenges, but the extra effort is definitely worth it. There is much debate as to what fat one should use: shortening, lard, butter or a combination. My personal preference is good quality butter; it yields a flaky crust with a delicious, well, buttery flavor that works ridiculously well when paired with tart, sweet fruit.

What you’ll need:

2 cups all-purpose flour
2 tablespoons white granulated sugar
1/2 teaspoon fine-grain sea salt
2 sticks unsalted butter, frozen
3/4 cups very cold water, divided

Start by mixing all of the dry ingredients together: all-purpose flour, sugar and salt. If you’re making a savory pie (meat hand pies, anyone?), I’d recommend leaving out the sugar and upping the salt to 1 teaspoon.

Next — and this is my favorite part — use a box grater to shred in the frozen butter. The end goal is to get pea-sized pieces of butter. This helps get you there sooner without over-handling the butter and flour.

Using your hands, quickly break up the butter into smaller bits and be sure it’s thoroughly distributed throughout the flour mixture. Create a well in the center and pour in 1/2 cup of cold water (no ice cubes!).

Mix using your hands or a wooden spoon. You’ll notice at this point that the mixture will be shaggy; add a tablespoon of water at a time until the mixture comes together.

Liberally flour your work surface and knead the dough a few times just until it comes together. Be sure not to over-knead; that will result in a tough crust.

Form the dough into a disc and divide it in two.

Wrap each disc in plastic wrap and transfer it to the fridge for 1 hour or up to 1 week.

Chilling the dough in the refrigerator is important because it does three things:

• It gives the gluten a chance to relax.
• It allows moisture to evenly redistribute throughout the dough.
• The buttery bits re-chill, making the little fat pockets which ultimately create a flakey crust.

When the dough is done chilling, liberally flour your work surface and your rolling pin. Using your rolling pin, press the dough down and move it from the center outward.

Next, lift the dough up off your work surface and rotate it a quarter-turn. Continue to roll, lift and rotate a few times, being sure to flour your work surface and rolling pin as needed.

Since most pie tins are 8″ or 9″ in diameter, roll the pie dough into a 12-inch circle. You could measure it if you have a trusty ruler handy, or you could just eye-ball it by flipping your pie tin and hovering it over the rolled out pie crust.

To transfer the pie crust, use your rolling pin to wrap it around and lay it over the pie tin.

Gently press it into the pan.

Use a sharp paring knife to trim any excess pie crust.

To crimp the edges, use your thumb as a place holder to keep the inner edge of the pie crust in place. Use your opposite hand’s thumb and index finger and form the crust around the thumb, creating the classic v-shaped crimped edge. Repeat this process until the entire pie crust has those pretty crimped edges all the way around.

If there are any holes or rough spots that need a little love, patch up any holes or rough looking areas in the pie crust with the scraps. Score the bottom of the pie crust using a fork and transfer to the freezer for 30 minutes. This will ensure the pie crust doesn’t shrink when it hits the hot oven. While the pie crust is in the freezer, preheat your oven to 400˚ Fahrenheit.

If your recipe calls for a par-baked pie crust, start by brushing the edges with egg wash. Line the pie crust with foil or parchment paper and then fill it with beans, rice or metal pie weights. If you’re making a pie with stone fruit or apples, usually you don’t need to par-bake the crust.

Roll out the second disc of dough and use it as a pie topping. Brush the entire pie with egg wash, sprinkle it with turbinado sugar and bake according to your recipe’s instructions.

Happy pie baking!

Homemade Pie Crust

2 cups all-purpose flour
2 tablespoons white granulated sugar
1/2 teaspoon fine-grain sea salt
2 sticks unsalted butter, frozen
3/4 cups very cold water, divided

1. In a large bowl, mix together the flour, sugar and salt. Using a box grater, grate the cold butter atop the flour mixture. Working quickly, and using your hands, break the butter bits into the flour until they’re evenly distributed and resemble the size of small peas. Add 1/2 cup of water and mix. The mixture will be shaggy at this point. From here, add 1 tablespoon of water at a time until the dough comes together. I ended up adding about 5 more tablespoons of water, equaling to 3/4 cup. Flour your counter and dump the dough onto it. Knead a few times more until it comes together and divide the dough, forming two discs. Wrap both discs in plastic wrap and transfer to the refrigerator to chill for 1 hour or overnight.

2. Remove one of the discs of dough from the refrigerator. Liberally flour your work surface and rolling pin. Begin to roll the dough, being sure to rotate it every so often to avoid sticking, to a 14-inch round. Wrap the dough around the rolling pin and unroll it over the pie tin. Gently fit the dough into the bottom and up the sides of the pie tin. Trim the dough around the pie tin and using your thumb and forefinger, crimp the rim of the crust into a v-shape. Transfer the pie crust to the refrigerator to chill for 30 minutes. Roll out the second disc of dough and use as you like, whether it’s as a top to your pie, decorated cut-outs or an elaborate pie trim.

All photos by Adrianna Adarme.

Adrianna Adarme is a recipe blogger and content producer living in Los Angeles. She writes the blog A Cozy Kitchen, where she shares comforting, easy, everyday recipes from her kitchen.

Sake School

Sake is slowly growing on me. Initially I found the taste to be bitter and strange, but the more I try, the more I am able to find pleasure in it. Here is a run down on various types of sake and their flavor. The following text and images are courtesy of Time Out New York and the article can be seen here.

Sake school: Six sake types for wine drinkers, Scotch sluggers and more

Master sommelier Roger Dagorn (15 East) gives us a 101 on the fermented-rice hooch. From oenophile-baiting junmai to kimoto for Scotch sluggers, there’s a variety for every type of drinker.

By Christina IzzoTue Apr 23 2013

Sushi Of Seki – Photograph: Filip Wolak

You know if you’re a merlot fan or a champagne sipper, if you’re a sherry devotee or a Scotchaficionado. But do you know junmai from honjozo? Ginjo from nigori? Before you step into another sakebar, get schooled on six different types of the Japanese fermented-rice beverage and find out which variety will tickle your boozing fancy best.

If you like full-bodied cabs, try a junmai
Heavier and fuller than its delicate sake brethren, the concentrated, acidic junmai grade—pure sake made from rice, koji (starter enzyme) and water—boasts a bold, rich earthiness similar to a robust cabernet sauvignon.

If you like Scotch, try a kimoto or yamahai
Love the peaty malt of good Scotch? Brews crafted in the kimoto or yamahai technique—made without adding lactic acid to the yeast, resulting in more wild bacteria—have that smoky, savory funk that single-malt drinkers crave. This variety is sometimes aged in cedar barrels, which can imbue these labor-intensive sakes—the starter mash is hand-churned over a period of at least four weeks—with a Scotch-like peppery finish.

If you like dry sherry, try a ginjo
The difference between hearty junmai and the lighter ginjo grade is its polishing rate (in layman’s terms: the amount of rice remaining after the husk has been milled) and, with a 60 percent polishing rate, ginjo is leagues more refined than rustic junmai. The superpremium brew is dry, fruity and aromatic, à la Spanish sherry. Sip it chilled for optimum smoothness.

If you like champagne, try sparkling sake
A Japanese twist on bubbly, sparkling sake is distinctive due to its in-bottle secondary fermentation, which produces the fizz and soft sweetness that bottle-poppers look for. Bonus: Unlike the blinding champagne-induced hangover you get every New Year’s Day, carbonated sake’s alcohol content clocks in at under 8 percent, making for easy, breezy tippling.

If you like classic merlot, try honjozo
The medium-bodied cousin of bold junmai, the everyday honjozo-grade sake adds a touch of distilled alcohol to the mash, lending it a soft, easy-to-drink quality in line with a milder merlot. Like that grape varietal, honjozo commonly gives off a cherry flavor and touch of spicy clove.

If you like dessert wine, try nigori
The sweetest of the bunch, milky, creamy nigori caps many Japanese meals as a digestif. The cloudy sip (unfermented rice solids produce the brew’s signature murkiness) is unfiltered and low in alcohol, with light fruit notes. It’s best served cool to bring out its complex sweetness, so chill the brew in an ice bucket as you would dessert wine.

CHEAT SHEET

Warm or chilled?
Sake’s traditionally served warm, but the higher the quality of the sake, the more it should be chilled—warming sake can mask the subtle flavors of premium brews.

Wooden box or stemware?
Wood tampers with the nose of high-end sake (sip delicate ginjos in glassware), though it can actually help smooth out cheaper, harsher varieties.

To pour or not to pour?
Pour for your fellow boozers but not yourself—tejaku (pouring your own sake) is considered very rude in Japanese culture.

What to pair?
A common misconception is that sake should be paired with sushi. Avoid rice-on-rice overkill by soaking up your brew with soba noodles, braised pork belly, miso-glazed Chinese sausage or sashimi.

Sake bomb: yay or nay?
Just say no to sake bombs. They are an American invention and, if ordered at a real-deal sake den, will betray your rookie status.

What’s the difference between junmai and daiginjo?
There are four main grades of sake: junmai (pure rice sake, at least 30 percent polished), honjozo (a tad of distilled alcohol added, at least 30 percent polished), ginjo (highly milled rice—at least 40 percent polished—with or without added alcohol) and daiginjo (even more highly milled rice—at least 50 percent polished—with or without added alcohol).

Spring Pea Soup With Fromage Blanc Cream

The following text and images are courtesy of Etsy. See the article in full here. 

Photo by Adrianna Adarme

Story by Adrianna Adarme

Published on Apr 11, 2013 in Eatsy

I went through my entire childhood being a pea-hater. My poor mother put peas in all sorts of dishes, only to be met with me sitting in my corner, picking every single one out. I was sending a very clear message to her (and anyone else that would notice) about my pea-intolerence.

Even as I became a more adventurous eater, I steered clear of peas. It wasn’t until a few springs ago when I warmed up to the idea of them being on my plate. I mean, they’re so adorable in their little pods. A few dishes later featuring perfectly cooked peas, I realized that I don’t hate peas; I actually just dislike the starchy, overcooked peas of my youth.

This soup celebrates the sweet and deliciousness of peas. The spring onion bulb and shallot are roasted, adding a wonderful hint of onion that works so nicely with the sweet peas. A few dollops of fromage blanc cream adds a touch of decadent creaminess. I can’t think of a better way to consume the season of spring.

Spring Pea Soup With Fromage Blanc Cream
Serves 4

1 shallot, peeled
1 spring onion bulb
3 tablespoon unsalted butter, divided
1 pound peas (fresh or frozen)
2 cups water
1 1/4 teaspoons fine-grain sea salt
4 ounces fromage blanc
1/2 cup whipping cream

1. Preheat the oven to 375 degrees Fahrenheit. Place the shallot, spring onion bulb and 1 tablespoon of butter in the center of a sheet of parchment paper, folding it over like a business letter and sealing it on the sides. Bake for 20-25 minutes and until the shallots are translucent and soft. Allow the shallot and onion to cool enough to touch. Using a small knife, cut off the outer layer of crispy skin around the spring onion and discard. Set the spring onion bulb and shallot aside.

2. To a medium saucepan, add the peas and water. Bring the mixture to a simmer and cook for 10 minutes, until the peas are slightly softened. Stir in the remaining 2 tablespoons butter, until melted. Carefully transfer the mixture to a blender, and add the shallot and spring onion bulb; purée until smooth. Add the salt and adjust according to taste. Pour the puréed soup back into the saucepan and heat over medium-low to keep warm.

3. In a small saucepan over low heat, add the fromage blanc and whipping cream. Whisk the mixture together until smooth. Salt to taste. To serve, divide the soup between bowls and top each soup with a dollop of the fromage blanc cream.

All photos by Adrianna Adarme.

Avocado-Lime Popsicles

As we enter the dog days of summer, here is a recipe to a cool and refreshing treat to beat the heat.

Avocado Lime Popsicles

Gluten-Free, Dairy-Free, Sugar-Free

Yields 6 to 12 popsicles

• 1 cup filtered water
• 2 over-ripe bananas
• 2 avocados
• Juice and zest of 1 lime
• Dash unrefined sea salt

1. Combine all ingredients in a blender and process until smooth. Transfer to Popsicle molds.
2. Freeze for at least 24 hours before serving.

Find recipe in full here.