Thin Mint Cheesecake

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It’s Girl Scout cookie time!! Which means I brought home a bag full of Samoas (Caramel Delights) and Thin Mints last week… I may have over-ordered on cookies, but I never felt like I had enough Samoas last year after my last box mysteriously disappeared. (I probably ate them and just forgot… Whoops!) But this year I’m prepared, and a few boxes will be going into the freezer for later. πŸ™‚

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I’ve been wanting to make things out of Girl Scout cookies for a while, but other things always seemed to hit at the same time (Pancake Tuesday, St. Paddy’s Day, etc.). But this year, I’m making two things using my two favorite Girl Scout cookies! The first is this Thin Mint Cheesecake, which has a crust made from an entire box of Thin Mints, minus the 2 that I nibbled while I was baking. πŸ˜‰

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Instead of making an entire chocolate-peppermint cheesecake, I decided to divide the batter. I didn’t want a heavy cheesecake, as cheesecake is already rich and dense. So about two-thirds of the batter was dyed light green and flavored with just peppermint. The rest of the cheesecake batter was amped up with melted chocolate and swirled Β into the peppermint batter.

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And wow, this cheesecake is amazing! I brought it to a party on Friday night, and it was devoured. Thankfully, I cut two pieces from the cheesecake to take photos, and saved them for the boyfriend and I to enjoy later! And those were the perfect after-dinner treat last night! πŸ™‚

Click below for the recipe. If you have a question, feel free to ask in the comments. And thanks for reading! Enjoy! πŸ™‚

Download the recipe!

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Candy Cane Marshmallows

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There’s a lot to be said about homemade marshmallows. But it can all be mostly summed up in one word: YUM! Homemade marshmallows are scores better than store-bought and are surprisingly simple to make.

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The marshmallows start out with unflavored gelatin and a sugar syrup that’s been cooked to firm-ball stage. The syrup is added to the bloomed gelatin and whipped until light and fluffy. Then flavoring is added, which can range from vanilla to fruity to nutty.

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The marshmallows then “cure” for a few hours, before they are cut in to bite-size pieces. But they can also be swirled with food coloring, layered with different colors or flavors, and piped in fun designs (like Peeps!).

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For the holidays this year, I wanted to make up a batch of peppermint marshmallows. I started off with a batch of white marshmallows with a red swirl, but I wasn’t too impressed. So I decided to layer the marshmallows in red and white and coat them in crushed candy canes!

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The result is delightfully fluffy and minty marshmallows, with a little crunch from the crushed candy canes! They are great on their own but can also be added to hot chocolate for a wonderful hint of peppermint. The marshmallows will keep in an air-tight container for about 3 weeks, if they last that long!

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Serve these marshmallows at your holiday party, or wrap them up in cellophane bags tied with red and white ribbon for holiday gift giving. I know that, to keep myself from gobbling them all up, I’ll assemble some marshmallows in to pretty gift bags for holidays! πŸ˜‰

Click below for the recipe. If you have a question, feel free to ask in the comments. And thanks for reading! Enjoy! πŸ™‚

Download the recipe!