It has been sweltering the last week or so, hasn’t it? I’m avoiding the oven at all costs and focusing my efforts on desserts that involve icy cold whipped cream and frozen bites of cream puff goodness. This recipe I’ve been working on is my favorite kind: a non-recipe! If you can pick up creme puffs in the frozen food section of Trader Joe’s or Costco, you’re pretty much already halfway there. All you have to do after that is make some homemade whipped cream (I usually drop in a pint of cream into my KitchenAid mixer with a tbsp or so of sugar, and 1/4 tsp of vanilla extract — whip until it starts to create stiff peaks).
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I had such a good weekend — it was my birthday and I had the best time relaxing, celebrating with friends and family, and of course indulging in some birthday treats. I have been craving Thin Mints lately, some subliminal Girl Scout messaging must have seeped into my brain and sure enough the Girl Scouts were waiting at the top of the subway platform on my way home from work last week and the cookie gods had given me a sign that it was time for Thin Mints. Now serving a bowl of Girl Scout cookies would probably have been a welcomed dessert by my family that came over to celebrate my birthday, but you know I don’t roll that way. So I crushed up the cookies and layered them in glasses with brownies and whipped cream, the flavors melded together into a minty, chocolatey sweet treat — it was delicious! Full recipe below:
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