Now about those Thin Mints...

So as I mentioned this week I made Thin Mints. It was from another recipe I pulled off baking bites.com. Which FYI is a great resource, much more than just recipes. I got all my Girl Scout recipes from there but I have to say this is one that just didn't work out for me this time. The last time I made them I went with a drop cookie approach versus the slice and bake approach. I think the former had much better results than the latter. So I will include both ways in the recipe, option 1 being what the actual recipe called for and option 2 being my take on the cookie. I feel that my take gives a crispier cookie, but perhaps it's my fault. I did feel that my option 1 attempt may have been undercooked. I've also increased the amount of mint just a bit because I felt the cookies just didn't pack the punch of an actual Thin Mint.

Thin Mints

-cookies-
2 1/4 C all purpose flour - 321g
1/4 C cornstarch - 36g
6 Tbsp unsweetened cocoa powder (next time I'm using 1/2 C cocoa)
1/2 tsp salt
1 C sugar
1/2 C unsalted butter, room temperature
1/3 C milk
1/2 tsp vanilla extract
1 tsp peppermint extract

Option 1:
Sift together flour, cornstarch, cocoa powder, and salt. Cream together the butter and sugar until light and fluffy. On low speed add in the extracts and the milk, mixture with appear curdled. Add the dry ingredients and mix until fully incorporated.
Split dough in half, and roll into logs about 1 1/2 inches thick. Wrap in plastic wrap and freeze for 1-2 hours, until the dough is very firm. (Placing the logs of dough in paper towel tubes not only prevents the dough from flattening on one side but also is a perfect length and diameter for each log)
Preheat oven to 375 degrees F. Line baking sheets with parchment paper. Cut the the dough into 1/4 thick slices and place on prepared baking sheets. Cookies will not spread much so you can crowd the pan more than normal. Bake for 13 - 15 minutes, until cookies are firm at the edges. Transfer to a wire rack and cool completely before coating in chocolate


Option 2:
Preheat the oven to 375 degrees F, and line baking sheets with parchment paper. Sift together flour, cornstarch, cocoa powder, and salt. Cream together the butter and sugar until light and fluffy, add in the extracts and mix well. At low speed add in the dry ingredients and mix until incorporated, then add the milk and continue to mix until dough comes together in a ball.
Roll dough into 1 inch balls and place 1 1/2 inches apart on the prepared baking sheets. Cover with wax paper and press into 1/4 inch thick discs with a flat bottomed glass or similar. Bake for 11-13 mins or until edges are crisp. Transfer to a wire rack and let cool completely before coating in chocolate.

-chocolate coating-
12 oz. dark chocolate, chips or finely chopped bars
1/2 C butter, unsalted, room temperature

Melt 8 oz. of chocolate and the butter in a double boiler, or microwave safe bowl, and heat until smooth. If using the microwave stir frequently to prevent scorching. Finely chop the remaining 4 oz. of chocolate and add the the melted chocolate after you remove it from the heat, stirring quickly to help incorporate and melt the added chocolate. Dip each cookie in the chocolate to coat and shake off the excess, or paint with a kitchen brush to coat cookie. Place on a sheet of parchment, and let chocolate set up completely before enjoying

So there are two takes on the same cookie. Also i don't think i will be adding the butter to the chocolate next time, I feel it made the chocolate much thicker, making it harder to coat the cookies, and I feel it affected the tempering. Perhaps cocoa butter would work better, so I may give that a shot next time.

Now I was very unhappy with the overall cookie; however, I froze them and I feel it made them much more enjoyable, many of my co workers really enjoyed them much to my surprise. So that's a big plus, I'm very glad I was able to salvage all my hard work.


Candy bar wise I did a spin on peppermint patties to keep with the mint theme and those worked out much better, apart from the mint layer turning out way too thick and taking over. But again I learned a whole bunch and can't wait to try again. Sorry the photos are not more helpful. , Hopefully once I'm not working 70 hours a week I can add some better ones and some photos along the process, not just the finished product and as always enjoy the latte art.

Girl Scout cookie fun...

So every year during Girl Scout cookie season I make homemade versions. Not that I have anything against the Girl Scouts and I'm sure the organization could use the money, but I'm sorry at this point the cookies are shit and way too expensive. The homemade versions are so much better. It really proves what great cookies they can be. I've been a little lax this year but I finally got with it and made some Samoas (or Caramel De-Lites). It rather time consuming so you might want to make a day out of it. Lots of steps and waiting for things to cool and set, but believe me it's well worth it.

Caramel de-Lites
Samoas cookies

-cookies-
1 C butter, room temp
1/2 C sugar
2 C all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
Up to 2 Tbsp of cream

Preheat oven to 350 degrees. Line baking sheets with parchment paper. Sift together flour, baking powder, and salt. Cream together butter and sugar. Mix in dry ingredients until combined. Adding the milk slowly until the dough has come together, should be soft but not too sticky. You may not need any milk at all, add a little more flour if dough is sticky. Place 1 inch balls of dough 2 inches apart on the prepared baking sheets. Cover the dough balls with wax paper and press each ball into a flat disc about a 1/4 inch thick (a flat bottomed glass works well). If you want to add the hole in the center use the end of a wide straw or similar. (You can also roll the dough out to 1/4 inch thickness, working in small batches. Use a cookie cutter to cut out the rounds and place them on the prepared baking sheets, then punch the center hole if desired). Bake cookies for 11-13 min. on the top rack, or until bottoms are lightly browned. i find a longer cooking time is better. the crispier cookie gives a nice crunch. cool for 3 min. on baking sheets and transfer to wire rack to finish cooling.

-topping-
3 C shredded coconut, sweetened or unsweetened
12 oz chewy caramels or you can make your own
1/4 tsp salt
4 Tbsp heavy cream
8 oz. dark chocolate chips, or finely chopped bars

Place oven rack in the top position, and pre-heat broiler, set to low or high, both will work but be careful not to burn it. If you go with high heat be sure to keep a close eye on it. Line a baking sheet with parchment paper and evenly spread the coconut out. Place on the top rack and leave the oven door cracked. Check and stir the coconut every 60-90 sec. and more frequently towards the end. Spreading it into an even layer each time. Once the coconut is toasted set aside and let it cool thoroughly on the baking sheet.

Unwrap the caramels and place in a heavy sauce pan with the cream and heat over low to medium heat until caramels are melted (or microwave them on high for 3-4 minutes, stirring occasionally), add the salt and stir well. (Or make your own caramel and add the additional cream and salt at the end.). Once caramel sauce is smooth stir in the toasted coconut. Turn down the heat to low to keep the caramel from thickening up as you work with it. Spread 2-3 tsp on each cookie ans set aside to cool and set up.

For the chocolate coating, place 6 oz. of chocolate in a double boiler and melt until smooth (you can also use a microwave for this, but be careful not to scorch it. Heat on high for 30 sec at a time stirring in between). Once melted added the remaining 3 oz. of chocolate to the melted chocolate and stir vigorously to melt to rest. This will temper the chocolate so it sets up properly and not melt as soon as you touch it. I recommend finely chopping the remaining 1/3 to help it incorporate more quickly. Dip the base of each cookie into the chocolate to coat, or use a kitchen brush to paint the bottom of each cookie and place on a piece of parchment. Drizzle the remaining chocolate over the top of the cookies. Let the chocolate cool throughly before eating or storing.



These cookies were a huge hit and you might wanna make a double batch cause they will disappear in a heartbeat.



Had my second go at candy bars. Still trying to get it all figured out. They ain't that pretty but boy were they tasty. Also a few latte art favorites.