Tag Archives: Girl Scout cookie

Pi Day Pie

14 Mar

It’s Pi Day!  3/14/15.  Ya know.  Like Pi…3.1415926….and so on.  So, obviously, that required a pie!  Now, I’m not normally a pie person (a pie baker, that is.  I’m a pie eater.).  But, how could I resist?


And, French Silk Pie is definitely my weakness.  In fact, it’s one of the ONLY foods I craved while I was pregnant.  This one has a little twist though.  I got the recipe for this Double-Chocolate Silk Pie from my Mrs. Fields Best Ever Cookie Book.

It calls for chocolate wafer crumbs for the crust.  I may have adjusted.  And used Thin Mints.  Forgive me.


Yeah.  Thin Mint crust.  Mmmmm.

And, added bonus, it only took 1 1/2 of the sleeves in the box.  So I still have 1/2 a sleeve left to enjoy later.  Once the pie is gone.


Then to add the filling.  It’s essentially a chocolate custard.  Again.  Mmmmm.

It’s very chocolatey.  And, a semisweet chocolatey, so a little dark, but not bitter.


The good news is, that the whole pie was relatively easy to make (as you can see below).  And, even though it said to refrigerate overnight, I only chilled it for about 6 hours and it was just fine!

My only complaint is that it came out a little harder than a typical “silk” pie.  It hardened up quite a bit, actually.  But, the taste was still quite yummy.  The Thin Mints give it a very minty flavor though, so, if you’re crazy not a fan of the cookies, I wouldn’t make that substitute.  Either way, it’s a big hunk of (very) rich, chocolatey goodness!


Double-Chocolate (Thin Mint) Silk Pie

Recipe from Mrs. Fields Best Ever Cookie Book


  • 1 1/2 cups chocolate wafer cookies (or Thin Mints, in my case)
  • 6 tbsp unsalted butter, melted


  • 1 1/2 cups heavy cream
  • 3 tbsp granulated sugar
  • Pinch of salt
  • 5 large egg yolks
  • 10 oz semisweet chocolate, finely chopped
  • 1 1/2 tsp vanilla extract


  • Make the crust: In a medium bowl, combine the crumbs and melted butter.  Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate.  Chill while you make the filling.
  • Prepare the filling: In a double boiler, scald the cream; stir in the sugar and salt.  In a small bowl, lightly beat the yolks.  Whisk about 1/4 cup of the hot cream into the yolks to warm them.  Transfer the warmed eggs to the double boiler and cook over simmering water, whisking constantly, until the custard just begins to thicken and coats the back of a spoon, 8-9 minutes.  Remove from the heat and add the chocolate and vanilla.  Stir until the chocolate melts and the custard is smooth.
  • Pour the custard filling into the pie crust.  Cool to room temperature.  Place a piece of plastic wrap directly on the filling to prevent a skin from forming.  Refrigerate the pie overnight to set the filling.  Remove the plastic wrap and smooth the top of the pie.  Garnish with chocolate scrolls and rosettes of whip cream.


Day 35 – Samoas Cupcakes

4 Sep

First, I wanna shout out to my high school bestie, Erin!!  Happy Birthday, Chicken!!

Now, to business.  I love Girl Scout cookies!  Like…LOVE! I mean, who doesn’t, right?!  So, of course, I wanna try these Samoas Cupcakes (recipe below from Sweet Pea’s Kitchen).

Samoas Cupcake     Mini Samoas Cupcake

These cupcakes are very dense (minis are way too dense), almost tough.  The full-size has a nice chocolate-coconut flavor.  Reminds me a little of a Mounds bar.

Caramel Frosting

This frosting is thick and sticky.  It has a rich, dark flavor to it.  There is no mistaking that this frosting is made from homemade caramel.

Samoas Cupcake     Mini Samoas Cupcake

Together this cupcake is very strong.  The frosting is so strong that you don’t get the chocolate flavor until the very end.  It’s not a bad thing, it’s just an interesting travel through the cupcake.

Scoring Sheet:

– Cupcake Taste: 3.5

– Frosting Taste: 4.5

– Overall Taste: 4

– Appearance: 4

– Ease of Making: 2.5 (caramel is a bit tedious, but then you have to let it cool for 30-40 minutes, so it’s not exactly a quick process)

– TOTAL: 18.5


Samoas Cupcake (recipe from Sweet Pea’s Kitchen)


For the Cupcakes:
2 cups all purpose flour
3/4 cup natural cocoa powder
12 tablespoons (1 1/2 sticks) butter, room temperature
1 3/4 cups sugar
1/2 teaspoon salt
1 1/2 teaspoon baking soda
2 teaspoons vanilla extract
1/2 teaspoon coconut extract
4 large eggs, room temperature
1 1/2 cups whole milk

For the Caramel Frosting:
16 tablespoons (2 sticks) unsalted butter
1/2 teaspoon salt
2 cups packed light brown sugar
1/2 cup whole milk
2 teaspoons vanilla extract
4 cups powdered sugar
1 cup sweetened shredded coconut
1/4 cup milk chocolate chips

For directions visit Sweet Pea’s Kitchen.

*Tomorrow: Snickerdoodle Cupcakes*

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