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ST. LOUIS (KSDK) - St. Louis chefs whipped up delicious creations inspired by Girl Scout cookies for the Dessert First event, which benefited Girl Scouts of Eastern Missouri.

Celebrity judges and people who attended the event judged the desserts. The winner of the Dessert First was the Ritz Carlton's dessert named Trefoil Crumbles.

Ryan and Dana Dean emceed the event.

Some chefs offered up their recipes from the event, which can be found below:

Chocolate Tagalong Obsession with Banana Ice Cream and Salted Caramel Peanut Sauce

Prepared by Chef Casey Shiller, CEPC, St. Louis Community College

Prepared with Girl Scout Tagalongs

Yield: 1 – 10-inch round cake

For the crust:

4 oz Oreo Cookie Crumbs

2 oz sugar

2 oz melted butter

Mix all ingredients together, pat thin layer into bottom of a greased 10-inch round cake pan

For the chocolate tagalong obsession:

2 ½ oz milk

3 oz sugar

3 oz bittersweet chocolate

3 ½ oz unsweetened chocolate

4 ½ oz butter, softened

3 ea eggs

1 ½ oz sugar

4 oz Girl Scout Tagalong Cookies, crumbled

• Bring milk and 12 oz sugar to boil

• Remove from heat and add chocolates, stir until melted

• Add soft butter, and stir until melted

• In separate bowl, whisk eggs and 6 oz sugar together until smooth

• Stir egg mixture into chocolate mixture

• Pour into Oreo-crust-lined cake pans, until obsession is approximately 1 inch thick

• Generously cover batter with Tagalong cookie pieces

• Gently swirl Tagalong cookie pieces into batter

• Bake at 300°Fahrenheit, with a waterbath until fully set- similar to cheesecake

• Cool completely

Baked Banana Ice Cream

Yield: 2 quarts

For the baked bananas:

4 oz light brown sugar

1 tsp ground cinnamon

1 oz dark rum

1 oz banana liqueur

½ oz honey

1 ea vanilla beans, split

3 ea ripe bananas

• In a standard hotel pan, pat brown sugar into an even layer

• Evenly sprinkle with ground cinnamon, dark rum, banana liqueur, honey, and vanilla beans

• Peel the bananas and cut in half lengthwise

• Place bananas cut-side-down onto brown sugar

• Cover tightly with aluminum foil

• Bake at 325°F for 15 minutes

Salted Dulce De Leche Panna Cotta

Prepared by Pastry Chef Sally Sciaroni, Onesto Pizza & Trattoria

Prepared with Girl Scout Dulce de Leche Cookies

Panna Cotta:

1 cup caramel sauce (use your favorite recipe)

¾ cup milk plus 1 cup

1 Tablespoon powdered gelatin

2 cups heavy cream

½ box of Dulce De Leche Girl Scout Cookies (ground fine)

Ganache:

8 oz dark chocolate

8 oz heavy cream

• Grind Dulce de Leche cookies to fine powder.

• Prepare caramel sauce. You can use your own recipe. I took a can of sweetened

condensed milk & boiled it for 4 hrs always making sure can was covered with boiling

water. Let cool before opening.

• Pour ¾ cup of milk in a bowl. Sprinkle gelatin over the milk & set aside.

• Heat 1 cup milk & 2 cups of heavy cream in a saucepan with ground cookies. Whisk until

there aren't any cookie chunks. It should dissolve completely by the time it simmers.

Once simmering, pour over gelatin until completely dissolved. Add the caramel sauce

until completely whisked in. Add salt to taste.

• Pour in ramekins & set in refrigerator to set. Takes about 2-3 hours.

• Once set heat cream to a simmer. Add chocolate and whisk until smooth. Pour over top

of Panna Cotta. Let set in fridge. Approx 1 hr.

Thin Mint Gooey Butter Cake

Prepared by Chef Aaron Baggett, EdgeWild Restaurant & Winery

Prepared with Girl Scout Thin Mints Cookies

Bottom layer:

1 cup AP Flour

1 sleeve Girl Scout Thin Mint Cookies

1 cup Granulated Sugar

2 teaspoons Baking Powder

¼ teaspoons Kosher Salt

1 large Egg

8 tablespoons unsalted butter, melted

2 Tablespoons Milk

Top Layer:

8 ounces, weight Cream Cheese, softened

2 large eggs, beaten

1 teaspoon pure vanilla extract

8 tablespoons unsalted butter, melted

16 ounces, weight confectioners' Sugar (sifted)

Use a 9x13 pan

Bottom Layer:

Preheat oven to 350°F and prepare pan by spraying it lightly with non-stick cooking spray.

In a food processer, pulse cookies until they are small crumbs. In the bowl of a stand mixer fitted with the paddle attachment, combine flour, cookie crumbs, sugar, baking powder and kosher salt. Add the egg, melted butter, and milk then mix until it forms dough. Press the dough evenly in the bottom of the cake pan.

Top Layer:

In a large bowl using a mixer, beat the cream cheese until smooth. Then slowly add the beaten eggs, vanilla, and melted butter and continue mixing until mixture is smooth and creamy. Add the sifted powdered sugar and beat again until the mixture is smooth and creamy. Pour this on top of the bottom layer. Bake in a 350°F oven for 40 minutes. Remove from oven and cool completely before cutting.

Honey Lavender Cookie-Cake

Prepared by Pastry Chef George "Skip" Guthier Jr., Companion Bakehouse

Prepared with Girl Scout Trefoils

1 box Girl Scout Trefoil Cookies

(crushed)

4 oz butter, unsalted, soft

1 oz sugar, granulated

Blend the cookies, butter, and sugar together to make a crumb crust.

Press a small amount into the bottoms of 24 regular sized cupcake tins, and bake them at 350˚F for about 8 to 10 minutes until the shells are lightly toasted.

1 box white cake mix, any brand

Make the cake batter according to the instructions on the box. Spray 24 mini cupcake tins with the pan spray, then fill them about 2/3 full with the batter and bake according to the instructions.

4 oz lavender honey

4 oz water

Heat the honey and water together to make a simple syrup. Brush or spray the syrup on the mini cupcakes, first on the bottom, then on the top, soaking them pretty well. Place the cupcakes and the crusts on waxed paper and freeze them to use later.

1 Ibs white chocolate coating discs

1 Ibs cocoa butter, chopped

A/R lavender paste color

Melt the chocolate and cocoa butter together in the microwave on half power about 30 seconds at a time. Stir well between heatings. When it's liquid, color it with the paste food color to the desired shade.

Low pressure/High volume paint sprayer

Stick the frozen cupcakes and crusts together with a drop of lavender honey and set them on a cake rack. Then spray them with the colored chocolate to make a stucco texture on the outside of the pastry. Spray from about 8 to 10 inches to get the best effect. Be sure to use a back drop to contain the over-spray.

1 Ibs White choc. coating discs

AIR Lavender paste color

Melt the chocolate in the microwave as before, and color it a different shade of lavender. Put the chocolate in a disposable pastry bag and cut a very small hole from the tip.

1 Pt. Everclear liquor/or vodka, frozen (Alcohol used as a hardening agent and is not consumed)

After cleaning the mini-cupcake tins, pour some of the very cold liquor into the tins (about 1/2" deep) Pipe the colored chocolate into the cold liquid to make chocolate spaghetti decorations. The decorations will harden immediately. Just pick them out of the liquid with a small fork and let them dry on a paper towel. Dispose of remaining liquor.

1 cup Lavender honey, in a squirt bottle

Place the cookie-cakes on plates, drizzle a little honey on each cake, and garnish with the chocolate spaghetti. Serve and enjoy.

Dulce de Leche Bars

Prepared by Executive Chef Tim Brennan, Cravings

Prepared with Girl Scout Dulce de Leche Cookies

Crust:

3 cups all-purpose flour

¾ cup granulated sugar

12 ounces unsalted butter, cut into ½ inch cubes

Two boxes of Girl Scout Dulce de Leche Cookies, finely ground

Place the flour, sugar and butter into the bowl of a food processor (you may need to divide all of the ingredients in half if you have a smaller capacity food processor). Process until the dough just starts to come together in a ball. Add the finely ground Girl Scout Cookies and gently knead into the dough.

Line a half sheet pan with heavy duty foil and brush with melted butter.

Press the dough evenly into the bottom of the foil lined pan. Bake in a preheated 350 degree oven for 25-35 minutes until golden brown. Cool completely.

Ganache:

2 cups heavy whipping cream

2 ounces unsalted butter

¼ cup granulated sugar

1 pound Valrhona bittersweet chocolate, cut into small pieces.

Heat the cream, butter and sugar in heavy bottom pot until it comes to a boil. Immediately remove from the heat and add chopped chocolate. Let sit for 5 minutes.

Stir until the chocolate is thoroughly melted. Let cool for about an hour. Pour evenly over the cooled crust.

Refrigerate for 4 hours or overnight until the ganache is set and firm.

Caramel:

3 cans of sweetened condensed milk

1 ½ cups brown sugar

9 ounces unsalted butter, cut into small pieces

3 ounces of corn syrup

1 tablespoon pure vanilla extract

Add all ingredients except the vanilla to a heavy bottom pot. Cook over low-medium heat, stirring constantly until the sugar dissolves and the mixture reaches 225 degrees. Remove from heat, add the vanilla extract and pour into a food processor. Process for 30 seconds.

Let cool while you line a half sheet (11x18 inch cookie sheet with sides) with heavy duty foil. Watch for tears. Brush with melted butter. Pour caramel into prepared pan and cool overnight or freeze for about 4 hours until firm.

Invert firm caramel on top of the ganache covered crust. Sprinkle lightly with flaky sea salt, preferably from Maldon.

Cut into 80-100 pieces. Serve at room temperature.

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