Three 'All Things Cake' Recipes Using Girl Scout Cookies

Tag Along Cupcakes in a Cup

Ingredients:

Chocolate Cake Mix

Vanilla Frosting

Peanut Butter

1M Piping Tip

Piping bag

Fudge Sauce

12oz clear cups

Mix Chocolate Cake batter according to package directions. Place cupcake liners in Muffin tin.  Place one Tag Along Cookie in the bottom of each liner and cover with one scoop of chocolate batter.  Bake according to cake package directions.  Empty vanilla frosting into a small bowl and add 1 cup of peanut butter- stir well. After cupcake are cool, remove liner and place cupcake in 12oz clear cup.  Put Peanut Butter Frosting in piping bag with 1M piping tip and pipe a cupcake swirl on top of the cupcake.  Top with a drizzle of fudge sauce and a Tag Along Cookie.

Thin Mint Cake Balls

Ingredients:

2 Sleeves Thin Mint Cookies- crushed

1 Box of Chocolate Cake Mix

4 Tablespoons Chocolate Frosting

1 Pound Melting Chocolate

1 Dram Creme de Menthe flavoring

Bake Chocolate Cake according to the recipe on the box, let cool.  In a large bowl combine Chocolate Cake, crushed thin mints and chocolate frosting.  Stir well to create cookie ball "dough."  Scoop dough into balls and chill in fridge for 1 hour.  Melt Chocolate in microwave on short bursts - careful not to burn. Add creme de menthe flavoring and stir well. Dip balls in chocolate and lay on parchment paper to dry.

Samoa Rice Krispie Treat Pops

Ingredients:

Rice Krispie Treats

Popsicle Sticks

1 Pound Dark Melting Chocolate

1 Box Samoa Cookies - crushed

Cut Rice Krispie Bars into 2X3 rectangles.  Insert popsicle stick into the rice krispie treat to form a popsicle.  Melt Chocolate in microwave on short bursts - careful not to burn. Dip Rice Krispie into chocolate and hold over the chocolate to drip off excess.  Before chocolate dries, sprinkle with crushed Samoas.  Lay on parchment to dry.