Wednesday, April 7, 2010

Who Needs Girl Scouts? I do, apparently. A Thin Mint Failure

One of my favorite baking blogs, Baking Bites, did a post on how to make your own Girl Scout Cookies. As you may know, Girl Scout cookies are only available at a certain time of year. As you also may know, it is impossible to buy enough boxes because if you're anything like me, you can eat an entire box in one sitting - especially of thin mints. Thin Mints are my absolute favorite, so when I saw this recipe on Baking Bites, I knew I had to try them out.

I wanted to add a little bit of my own perspective into the cookies, so in addition to making the regular thin mints, I made raspberry and white chocolate thin mints. I did this by dipping the cookies into white chocolate and raspberry glazes.

Raspberry Glaze
1 1/2 cups of powdered sugar
1 1/2 tablespoons lemon juice
2 tablespoons of seedless raspberry jam (or more to taste)

In a small bowl, whisk together powdered sugar and lemon juice. Once mixed, whisk in raspberry jam. If the mixture is too thick to sufficiently glaze the cookies add more lemon juice or a little water to thin out. You can also add more raspberry jam if you want a stronger raspberry flavor.

White Chocolate Glaze
1/2 cup white chocolate chips
1 tablespoon milk

Microwave the milk and white chocolate chips in a microwave safe bowl. Remove every 45 seconds to stir. Glaze is done when the chips are fully melted and combined with the milk.

However, this proved to be a more difficult task than I had originally expected, as these glazes did not behave the same way as the dark chocolate coating. I am not one to hide my cooking mistakes, so in the spirit of full disclosure, I will say that I initially made the mistake of trying to make the white chocolate glaze the same way as the chocolate glaze, using butter. This was not a good move as white chocolate does not have the same properties as semi-sweet chocolate, so does not combine with butter at all. I ended up with a bowl of separated white chocolate and butter. A little research online led me to find that milk is the solution to making white chocolate glaze.

The second disappointment I had was when I realized that neither the raspberry nor the white chocolate glazes coat the cookies in a clean, smooth way. Even after the glazes had set for a while, the cookies were messy and did not look good. To solve this problem, I dipped the already coated white chocolate and raspberry cookies into the chocolate glaze

Further in the spirit of honesty, I must admit that these cookies did not taste nearly as good as they looked, even the plain, non-raspberry or white chocolate ones. Perhaps, I am just not as skilled as the bakers on Baking Bites, or perhaps I'm missing something. Maybe you, dear readers, can fill me in with any suggestions? I must say that I am very disappointed. I was hoping to be left with thin mints that I could enjoy all year long. For now, I'll just have to stock up with my local girl scout troop.

((by emily))

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