Girl Scouts of Kentuckiana’s Bear Creek Service Center held its fifth annual Desserts First fundraising event last Saturday night. Paducah’s top restaurant chefs created original desserts using the well-known Girl Scout Cookie varieties as the key ingredient and then presented them for tasting at the Paducah-McCracken County Convention Center on Saturday night. The signature event was open to the public and had a very large turnout.
The restaurant and chefs featured were: Heavenly Cakes & Cafe, Chef - Cheri English, WKCTC Culinary Arts Program Chef - Patrick Fletcher, bbQ & more chef - David Boggs, Country Club of Paducah chef - Michael Harlow,Cass & Co. chefs - Cathy Schneeman & Sarah Freeman, Jade’s Natural Design/Cupcake Goddess chef - Jade Klope,A Pampered Palate chef - Laura Duff,Artisan Kitchen & Shandies Restaurant and Bar chef - Karla Lawrence,Etcetera Coffeehouse chef - Chris Douglas, Jackson Oaks chef - Marsha Millay and Whaler’s Catch chef - Linda Crowe.
The celebrity judges for the event were: Bear on the Air, Willie 102.1 & His Official Taster: Lorie Riley, Honorable Gayle Kaler, Paducah Mayor, Kenneth White, Gold Rush Cafe and Meagan Musselman, Girl Scout Gold Award Recipient. The best appetizer award went to Paducah County Club. The best dessert award went to Artisan Kitchen and the People’s Choice award for best dessert went to Cass & Company.
* 1 chocolate 2-layer cake mix
* 3/4 cup butter, melted
* 1/3 cup evaporated milk
* 1 cup milk chocolate chips
* 1-1/4 cups caramel sauce
* One 7-ounce box Samoas - Caramel deLites Girl Scout Cookies, crushed, divided
Preheat oven to 350 degrees F. Lightly grease 9 x 13 pan. Completely combine cake mix, butter and evaporated milk. Pour half of the mixture in the pan. Bake for 6 minutes. Sprinkle milk chocolate chips over warm cake. Drizzle 3/4 cup caramel over chips. Next add 1/2 cookie crumbs. Top with the rest of the cake batter. Bake for 10 more minutes. Drizzle cake with 1/2 cup caramel sauce. Sprinkle the rest of the cookie crumbs on top.
*Samoas - Caramel deLites Girl Scout Cookies are vanilla cookies covered with caramel on top and bottom then rolled in coconut and striped with chocolate.
Thin Mint Chocolate Cheesecake
* 1 box Thin Mints*, divided
* 5 tablespoons butter, melted
* 4 – 8 ounce packages cream cheese, softened
* 1 cup sugar
* 1 teaspoon peppermint extract
* 8 ounces semi-sweet chocolate, melted and cooled
* 4 eggs
Preheat oven to 325 degrees F. Crush enough cookies to make 1-1/3 cups crumbs. Cut remaining cookies into quarters and set aside. Mix crumbs with butter and press into 9-inch springform pan. Bake for 10 minutes.
Beat cream cheese and sugar. Stir in extract and chocolate. Add eggs, one at a time. Combine until just blended. Stir in quartered cookies. Pour over crust. Bake 50 minutes to 1 hour or until all but very center is set. Run knife around edge of pan. Cool on wire rack. Once cooled remove pan rim. Refrigerate for at least 4 hours.
Very Berry Munch Shortcake
* 3 – 21oz Strawberry Pie Filling
* 4- 21 Oz Cherry Pie Filling
* 4 Can Whole Cranberry Sauce
* 5- 8 oz Whipped Topping
* 6 – Reddi-Wip Topping Spray
* 1⁄2 Cup Strawberry Preserves
* 3- 3.5 oz French Vanilla Instant Jello
* 3- Boxes Girl Scout Thank You Berry Much Cookies (crushed)
* 3- Boxes Hostess Twinkies (sliced)
Mix jello in large bowl and let set for a few minutes. Put all other ingredients in processor to blend and mix with whipped topping. Slice twinkies into 1⁄4 inch pieces and place in bottom of 2oz cups. Place 1 heaping tablespoon of strawberry filling and spray with Reddi-Wip. Sprinkle cookies on top.