Monday, January 11, 2010

Cookie Recipe of the Day: Minty Bonnet Cake

Winning Recipe! Lone Star Bake-Off 2007: First Place

Minty Bonnet Cake — By Natalie, Troop 1291

51 Thin Mint cookies (approximately one & 1/2 boxes)
2 tablespoon butter, melted
1 to 2 pints of mint chocolate chip ice cream
1 container of icing
1/4 teaspoon peppermint extract
4 drops or more of green food coloring
Several semi-sweet chocolate chips
2 fruit roll ups (3 feet long each) in desired color

Preheat oven to 350 degrees. Finely chop 34 mint cookies. Melt butter and mix with chopped cookies. Press crumb mixture to the sides of a 1 quart oval bake-able bowl. Bake for 8 minutes. Cool completely. Place ice cream in refrigerator for 20 minutes to soften. Place bowl with cooled crust in freezer for 20 minutes. Scoop mint ice cream into the chilled bowl with the crust. Press the ice cream gently in the crust until it meets the end of the cookie crust. Cover with aluminum foil; freeze 6 hours or overnight. To assemble bonnet, let stand for 10 minutes before dumping out to decorate. Mix icing with peppermint extract and green food coloring. Use a cake decorator with an open star tip filled with mint flavored icing. Put stars scattered all around the bonnet. In the center of each star but a semi-sweet chocolate chip. Use mint leaves for the rest of the flower. (optional) Surround cake with the rest of the mint cookies to form a brim for the bonnet. Remove the fruit roll from the paper. Place the fruit roll around the bottom of the cake, crisscrossing ends to resemble a ribbon. Make a bow with the remaining fruit roll and place at the crisscross. To decorate the brim, use the cake decorator with the open star tip with the rest of the icing. Decorate the brim of the bonnet.

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