Growing up in New York City, there were no girl scouts. Finding girl scout cookies was like striking gold. You never knew from year to year if you were going to get some, unless you happened upon a secret spot with girls from outside Manhattan selling the beloved cookies. In college, I was a Hebrew school teacher. One of the girls in my class asked if I would buy cookies from her. Elated with finding the elusive cookie, I ordred four boxes. The following week, the other seven girls in my class showed up with cookie forms and I ened up with almost 40 boxes of girl scout cookies. Who knew that everyone was a girl scout? Good thing I lived in a college dorm, where they were snapped up almost immediately.
Ever since then, I am more careful about my cookie ordering. Since girl scout cookies are often delivered in the run up to Passover, I have to be careful not to order too many (let alone the fact that it is not good for my wallet or my waistline).
This year, I ended up with an extra box of thin mints that I knew would not be eaten before Passover. At the same moment, I happened upon this recipe from The Food Librarian. This recipe chops up thin mints and sticks them inside a moist, chocolatly muffin. I brought these too a work function, and even though they feel more like dessert than breakfast, they were snapped up. I made some large ones and some minis, for people who just wanted to try them.
Check out this recipe here. You could put all kinds of other things in the muffin base, if you don't happen to have thin mints lying around.
This is probably the last non-Passover recipe we will post here for a while. I will probably make some of my standards, which you can find here and here. I also plan to make this lemon mousse cake for Shabbat, when we are so over eating meat all the time and are looking for something dairy and delicious. The Torta Del Re, made with matzah meal not flour, is also a great option (at the bottom of the post).
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