The Girl Scouts of North Central Alabama organize a celebrity chef cookie challenge to see which local chef can create the best dish using Girl Scout cookies as the base ingredient. Last year we made Peanut Butter Cheesecake Bites using Do-Si-Dos for the crumb crust.
Our creation was delicious but we didn't win. That honor went to a caterer who created a savory chicken casserole using Lemonades, the round lemon-flavored shortbread cookies.
The Holiday Edition of Tuscaloosa Magazine featured our recipe for Dulce De Leche Gelato, a recipe that combines a caramel gelato base with crushed Dulce De Leche, the Latin caramel cookies.
We liked the gelato idea so much that we're making a mint gelato studded with crumbled Thin Mints. The flavor is called Sinful Mint Gelato.
We bought a gelato machine last year and have been experimenting with flavors of gelato and sorbet for about a year. Gelato is Italy’s version of ice cream, with three major differences.
- With less than 10% butterfat, gelato has significantly less fat than ice cream's typical 18 and 26 percent.
- Gelato is more dense than ice cream. Ice cream is produced by mixing cream, milk and sugar, then adding air. No air is added to gelato. The result is a higher quality dessert with a richer, creamier taste.
- Gelato is served slightly warmer than ice cream. Gelato is served 10 to 15 degrees warmer than ice cream. Because it is less solidly frozen, gelato’s taste is further enhanced as it melts in the mouth.
For the cookie challenge, we are up against restaurant chefs from Miss Melissa's, The Globe, Desparados, Evangelines and Kozy's. A Cutting Edge Caterers and the culinary students from Shelton State Community College will also participate.
So come on down"to Shelton State Community College on Monday, February 16. The event runs from 6:30 to 8 pm. Tickets are $10 in advance or $12 at the door and benefit the Girl Scouts of North Central Alabama.
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