Executive Chef Nicole Hassen and Sous Chef Jeremiah Jamieson are celebrating their sweet victory in the Girl Scout Cookie Bake-Off Benefit event held on Thursday, February 22.
Each competitor was asked to create a dessert using Girl Scout Cookies! Nicole and Jeremiah’s winning dessert was made with the Trefoils cookie, and according to Nicole tastes like a Twix bar with the volume turned up.
The Girl Scout Cookie Bake-Off Benefit helps girls become Girl Scouts, and provides safe places and resources to girls who are faced with growing up too fast. Money was raised by the community attending the event, and tasting the delicious recipes. And by the auction of the desserts.
Congratulations to Nicole and Jeremiah! For more information about the Girl Scout Cookie Bake-Off Benefit visit: http://www.gshom.org/events/bake-off_benefit/kalamazoo.html
Here is the winning recipe for you to try – Trefoils with Mocha Cream
Trefoils Toffee Ingredients
28 Trefoils cookies, give or take a few
1 cup Butter
3/4 cup Brown Sugar
½ – ¾ teaspoons Kosher Salt
1 14 oz. can Sweetened Condensed Milk
15 oz. White Chocolate, good quality, chopped
1/3 cup Almond Butter, or other nut butter
Method of Prep
- Preheat oven to 400.
- Line a 9×13, or similar size, pan with aluminum foil that has been sprayed with non-stick spray. Arrange cookies over foil in single layer, cutting cookies to fit as necessary. (Do not overlap cookies).
- In a small sauce pan, melt butter with sugar & salt over medium heat, stirring occasionally. When butter has melted, stir in condensed milk. Continue cooking till light amber color is reached. Remove pan from heat. Pour caramel mixture over cookies, spread mixture over the entire pan with an offset spatula. Bake for 10 minutes or just until golden.
- In a microwave safe bowl, combine chopped chocolate and almond butter. In 30 second intervals stirring each time if necessary, heat mixture until melted and smooth. Spread chocolate mixture over cookie layer.
- Refrigerate toffee until set. Cut into desired servings.
Mocha Cream Ingredients
10 oz. Bittersweet Chocolate, good quality, chopped
5 large Egg Yolks
5 tablespoons Sugar
2 teaspoon Kosher Salt
1 ½ cups Heavy Cream
¾ cup Half & Half
1 ½ tablespoons Vanilla Bean Paste
1 teaspoon Instant Espresso Powder, mixed with
- 2 tablespoons coffee
Method of Prep
- Place chocolate in medium bowl and set aside.
- Whisk yolks, sugar, & salt together in medium sauce pan until combined, then whisk in heavy cream and half-&-half. Cook mixture over medium-low heat, stirring constantly until thickened and mixture coats the back of a spoon. Do not let mixture simmer, stir constantly or eggs will coagulate. Process will take about 8-10 minutes and mixture should reach between 175-180 degrees.
- Strain mixture into bowl of chocolate and let stand about 5 minutes until chocolate is melted. Whisk gently from center of bowl until chocolate is silky smooth.
- Whisk in vanilla bean paste and dissolved espresso. Taste cream and adjust if needed.
- Pour Mocha Cream into desired vessel and let cool to room temperature, then cover & move to refrigerator until chilled, 5-6 hours.
Trefoils Toffee with Mocha Cream Assembly
- Invert set Toffee from pan. Remove all foil then place cookie side down.
- Gather a pitcher of hot water, a clean kitchen towel, & a sharp, long slicing knife.
- Cut Toffee into desired portions. Clean/wipe knife off between cuts.
- Place chilled Mocha Cream into pastry bag fitted with desired tip.
- Pipe Mocha Cream on top of Toffee.
- Garnish with shaved chocolate, good quality cocoa powder, etc…
- Savor each bite, they won’t last long. Hide in secret location to extend enjoyment.