Who doesn't love to bite into a chocolately, refreshing minty Thin Mint? I sure do! Overall, America's favorite Girl Scout cookie has proven to be the Thin Mint. Suprised?
Did you know:
•Little Brownie bakes over 4,500,000 Thin Mints Girl Scout Cookies per day during peak baking times.
•After exiting the oven, Thin Mints travel 300 feet on a conveyer belt to cool before being coated in the chocolate
Here's an original recipe using Thin Mints~
Thin Mint Cheesecake Pops
Created by Chef Christopher Carey, Traverse City Golf and Country Club
Ingredients:
4 8oz packages of cream cheese (softened to room temp.)
1 2/3 cups granulated sugar
1/4 cup corn starch
1 T. pure vanilla paste
2 xlg eggs
3/4 cup heavy whipping cream
1 sleeve Thin Mints Girl Scout Cookies
Directions:
In mixer, cream: cream cheese, cornstarch, sugar and vanilla until smooth and creamy. Add one egg at a time into mixture. Add heavy cream and mix until completely blended and smooth. Break Thin Mint cookies into large pieces and add to mixture. Pour batter into 1/2 sheet pan lined with parchment paper. Bake at 350 for 35 minutes, or until firm at center. Lake cake cool on wire rack. Refrigerate cheesecake overnight. Using a small ice cream scoop, scoop small amount of cheesecake and mold into a ball. Place a candy sucker stick in center of each cheesecake ball and place on parchment paper and freeze for one hour. Temper coating chocolate over water in double boiiler. Remove from heat when chocolate is melted. Dip cheesecake on a stick into melted chocolate and place on parchment paper. Let chocolate cool and harden.
Yield 24 cheesecake pops.
No comments:
Post a Comment