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.

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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.

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

Etsy.com handmade and vintage goodsPhoto by Kimberley Hasselbrink

continentaldrift

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

Etsy.com handmade and vintage goods

Photo by Kimberley Hasselbrink

continentaldrift

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.

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

Etsy.com handmade and vintage goods

acozykitchen

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

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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.

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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.

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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!).

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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.

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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.

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

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

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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.

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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.

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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.

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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.

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

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Gently press it into the pan.

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

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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.

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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.

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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!

Etsy_HowtoPie_18

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.

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

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.

Raw Lemon Bars

The following text and images are courtesy of Oatmeal with a Fork. See the full article here. Enjoy! 

Thick Raw Lemon Bars

Lemon bars have always been a favorite dessert of mine.

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My mom got me hooked on them as a little girl, and I pine for them whenever I cruise by a bakery display…out of necessity is born a recipe!

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This raw version is made up of a chewy, sweet, and slightly tangy bottom layer topped with a rich and creamy layer of lemon-y goodness…the sweetness offsets the lemon enough to keep you from puckering, while still maintaining the citrus flavor that makes these bars so fresh and clean.

Thick Raw Lemon Bars
Prep time- 10 mins
Total time- 10 mins
Author: Lauren Goslin
Serves: 9
Ingredients
  • Bottom Layer:
  • ¾ c. walnuts
  • ¼ c. unsweetened coconut
  • 5 soft dates (I used Medjool)
  • ¼ t. salt
  • 2-3 t. lemon zest
  • Top Layer:
  • 6 T. coconut oil, softened
  • 2 T. maple syrup
  • 2 T. lemon juice
  • 1 t. lemon zest
  • 3-5 drops stevia, to taste
  • pinch of turmeric, to enhance yellow ‘lemon’ color, optional
Instructions
  1. Process together the ingredients for the bottom layer.
  2. Make sure it is well combined, and press it into a small glass dish (I used a 7 x 5 inch Pyrex dish).
  3. Place the coconut oil into a small bowl.
  4. Beat the oil with a hand mixer until creamy (about 1-2 minutes).
  5. Add in the lemon juice, zest, maple syrup, stevia, and turmeric (if using) and mix until combined and a bit fluffy.
  6. Spread the top layer onto the bottom layer.
  7. Place into the fridge or freezer until set (15-30 minutes)**.
  8. Cut and enjoy!
Notes
**If you store your bars in the fridge or freezer for a long period of time, you will need to set them out a bit in advance before consuming them, as they will need time to soften a bit.
Nutrition Information
Serving size: 9 Calories: 179 Fat: 16 g Saturated fat: 8.9 g Unsaturated fat: 7.1 g Trans fat: 0 g Carbohydrates: 8.3 g Sugar: 3 g Sodium: 68 mg Fiber: 1.3 g Protein: 2.7 g Cholesterol: 0 mg

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Thick, luscious bars….

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…and the obligatory bite shot…

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I can see myself nibbling on one of these while sipping a cup of tea in the late afternoon…bliss.

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Salted Caramel Lava Cakes

The following pictures and text are courtesy of Etsy and the full article can be viewed here

Eatsy: Salted Caramel Lava Cakes

Etsy.com handmade and vintage goods

Photo by Adrianna Adarme

acozykitchen

Sure, Valentine’s Day is all about love, Cupid and romantic gestures, but if we’re being honest with ourselves, this holiday’s real lure is the sweets. While I’ll gladly pass on stale conversation hearts, a-bit-too-rich truffles or drugstore chocolates, my world stops for salted caramels. I’ll forever be a sucker for the flavor contrast of salty and sweet.

Many of you might find yourselves needing a quick and easy dessert recipe post work-day. This recipe will make two delicious, gooey salted caramel lava cakes with minimal ingredients, and a speedy assembly and bake time. And if you’re a single lady (or dude) on this Valentine’s Day, please make this —the recipe is easily halved!

Salted Caramel Lava Cakes 

3 tablespoons unsalted butter, room temperature and divided
6 ounces dark chocolate
2 tablespoons white granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
1 teaspoon large sea salt flakes (such as Maldon), plus more for sprinkling
3 tablespoons all-purpose flour
4 1-inch square good quality sea salt caramels

Preheat the oven to 400 degrees Fahrenheit. Line the bottoms of two 6-ounce ramekins with parchment paper. Next, butter the ramekins’ sides with 1 tablespoon of butter and set aside.

In a double boiler (or a heatproof bowl set over a pot of simmering water), melt the chocolate and the remaining 2 tablespoons of butter; stir until smooth. Allow the chocolate mixture to cool until it’s warm to the touch, and then mix in the sugar, eggs, vanilla and salt. Fold in the flour and combine until the batter is smooth.

Equally divide the batter between the two ramekins. Next, gently nuzzle two caramels into the center of each ramekin, until the batter covers the caramels. Transfer the ramekins to a baking sheet and place in the oven to bake for 12-13 minutes. Invert the cakes onto plates and top with a sprinkling of sea salt and a dollop of whipped cream. Or serve with ice cream; that’d be good, too!

All photos by Adrianna Adarme.

Ginger Peach Ice Cream

As these are the “dog days” of summer, I decided to try a new recipe from Nouveau Raw.

Ice cream! And not just regular ice cream, rawtastic vegan ice cream! The following recipe and photos are all courtesy of Nouveau Raw. I left out the fudge because I simply did not have enough time to make it. Enjoy!

Ingredients for the ice cream base:

  • 2 cups raw cashews, soaked 2+ hours
  • 4 cup frozen peaches, thawed
  • 1/4 cup raw honey
  • 2 tsp vanilla extract
  • 2 Tbsp raw cold pressed coconut oil
  • 1 Tbsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp  sea salt
  • 1 cup Honey Ginger and Peach Chocolate Fudge (rolled into tiny balls)

Preparation:

  1. Be sure to soak your cashews.  This will soften them which in return will help them blend nice and creamy.  After soaking, drain and rinse well.
  2. Put all ingredients into the blender and blend for 3-5 minutes. Process till nice and creamy.
  3. If you have an ice cream maker, after the mixture is blended, chill for about 1 hour in the freezer and then pour into your ice cream maker and follow the manufacturer’s instructions.
  4. If you don’t have an ice cream maker, pour into a Tupperware container and place in the freezer.  Be sure to stir it a few times an hour until frozen.
  5. You can also pour it into ice-cube trays and freeze.  For serving just pop the ice cubes out and using your blender, blend until it is a soft serve ice cream.
  6. It is best to take the ice cream out of the freezer for about 10 minutes ahead of time so it can have a chance to soften.  Did you know that softer ice cream has more flavor than hard, frozen ice cream?  Test it for yourself.

These are made from Honey Ginger and Peach Chocolate Fudge Bars.  I rolled the dough into little balls and froze them while the ice cream was in the machine doing its magic.

After the ice cream was done in the machine, I moved it to a bowl and stirred in the Honey Ginger and Peach Chocolate Fudge balls.

I then transferred it to a glass dish to prepare it to go into the freezer.

Chocolate Covered Bananas

One of my all time favorite summer desserts are chocolate covered frozen bananas. I used the following recipe from Martha Stewart to make a delicious treat for me and my brothers.

Ingredients

  • 8 ounces semisweet chocolate, chopped
  • 6 popsicle sticks or wooden skewers
  • 2 bananas, peeled and cut crosswise into thirds
  • 1/3 cup coarsely chopped salted peanuts

Directions

  1. Place chocolate in a heatproof bowl set over (not in) a pan of gently simmering water. Stir just until melted.
  2. Line a baking sheet with waxed paper. Insert a popsicle stick in one end of each banana piece. Dip banana, one piece at a time, in chocolate, spooning on additional chocolate to cover.
  3. Sprinkle each banana with peanuts, and set on prepared baking sheet. Refrigerate until chocolate is firm, 20 minutes, or up to 3 days.

As I like my frozen, I froze my bananas before dunking them in the chocolate and placed them back in the freezer to set. I also used chopped roasted hazelnuts instead of peanuts. Delicious! What are your favorite summer treats?

Recipe: Old Fashioned Tapioca Pudding

Tapioca pudding is one of my Father’s favorite dessert. Every year we go the the Sussex County Fair and split a dish from a very, very old man who comes every year with his tapioca truck. It is delicious! Thick, creamy, and not too sweet. Perfect!

We missed the fair this year; therefore, missing the tapioca pudding. This was in August. I promised my Father I’d cook him up a batch and it took me until this weekend to actually get around to doing it. Having never made tapioca pudding before and with the high expectations of my Father, I was a bit apprehensive.

It came out delicious! Just as good as the truck at the fair. If you like tapioca, this recipe is perfect! I added a dash of cinnamon on top and a few goji berries. Yum!

Recipe courtesy of Bob’s Red Mill

Classic Old Fashioned Tapioca Pudding

  • 1/3 cup Bob’s Red Mill Small Pearl Tapioca
  • 3/4 cup of water
  • 2 1/4 cup of 2% or whole milk
  • 1/4 tsp. salt
  • 2 eggs, separated
  • 1/2 cup sugar
  • 1/2 tsp. vanilla extract
  1. Soak tapioca in water for 30 minutes in saucepan.
  2. Add milk, salt and lightly beaten egg yolks to tapioca and stir over medium heat until boiling. Simmer uncovered over very low heat for 10-15 minutes. Stir often.
  3. Beat egg whites with sugar until soft peaks form. Fold about 3/4 cup of hot tapioca into egg whites then gently fold mixture back into saucepan. Stir over low heat for about 3 minutes.
  4. Cool for 15 minutes then add the vanilla.
  5. Serve!