Girl Scout cookie dessert challenge: 'Respect the Legacy,' made with Tagalongs

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By Tami Hoey By Tami Hoey

PHOENIX  -- The Girl Scout Cookie Dessert Challenge is back!

The Girl Scouts-Arizona Cactus-Pine Council has held the challenge for two years now. During the challenge, chefs from some of the state's most popular restaurants are using their culinary prowess to re-imagine beloved flavors of Girl Scout cookies - Do-Si-Dos, Samoas, Tagalongs, Thin Mints, Trefoils, and new flavor Rah Rah Raisins - into a custom dessert menu item.

Each restaurant has agreed to feature its dessert on its menu through February 28, 2015, with a portion of the proceeds benefiting the transformation of the local Council's Camp Sombrero to a Leadership Center for Girls and Women. Camp Sombrero, located at the base of South Mountain Preserve, is a 14.5-acre site that has been owned and used by Girl Scouts for the past 51 years.

Every day this week, Good Morning Arizona is welcoming on one of the participating local restaurants to give us a taste of their creation and welcome viewers to come taste it for themselves!

On Tuesday, we welcomed Heather Thornton from the Girl Scouts along with Lara Coleman from Different Pointe of View in Phoenix. Coleman demonstrated how to make one of those sweet treats: Respect the Legacy, made with Tagalongs.

Recipes:

Respect the Legacy, from A Different Pointe of View in Phoenix
Milk Chocolate  Peanut Butter Cheesecake                                     
3 ¼ c. Vahlrona Caramelia Chocolate, or other preferred milk chocolate melted
1 ½# cream cheese
1 c. sugar
3 eggs
4 yolks
4 oz. sour cream
4 ½ oz. milk
2 ½ T. creamy peanut butter
~ Preheat oven to 300 degrees. Using the paddle attachment on a Kitchen Aide stand mixer cream sugar and cream cheese together till smooth and fluffy. Scrape down the sides of the bowl with a rubber spatula after the addition of each of the ingredients. Add eggs and yolks slowly 1 at a time. Add sour cream and milk, mix till incorporated, add peanut butter and melted chocolate last mix till well combined. Place a flexipan mold on a sheet-pan. Fill a piping bag with cheesecake batter. Pipe cheesecake mix into individual dessert flexipan mold. This recipe makes about 28 - 4oz. individual oval cheesecakes.  Place sheet pan in oven, pour water onto the sheet-pan making a water bath, filling just a ¼ of the way up the side of the pan. Bake for 40 - 45 minutes.  Be careful removing pan from oven with the hot water bath, pour off hot water, let cheesecake cool to room temperature, refrigerate 4 hours then unmold cheesecake from flexipan mold by pushing up cheesecake and out of mold.  This recipe could also be made in cake pans, or spring form pans with or without a chocolate crust.

Tagalong Ice Cream
1 qt. heavy cream
12 oz. milk
1 ½ c. sugar
12 large egg yolks
1 vanilla bean, split and scrape seeds out
1 ½ boxes Tagalong cookies, chopped in small pieces
~ Have a bowl set over another bowl of ice with a fine mesh strainer in the bowl.
~Combine cream, milk and vanilla bean in pot and heat to boiling point. In another bowl whisk till well combined the sugar and yolks. When cream mixture is hot slowly pour into sugar/yolks bowl whisking constantly, tempering the sugar/yolks mixture with the hot cream mix.  Then pour it all back into the pot. Using a heat resistant spatula cook over low to medium heat, constantly stirring with the spatula.  Attach a thermometer to the side of the pot. Cook till the thermometer reads 170 - 175 degrees. Remove pot from heat and strain into bowl over ice bath. Stir constantly till cold to touch, and then refrigerate mix till the temperature of the ice cream base is 40 degrees or cooler. Freeze in an ice cream freezer according to manufactures directions. Once ice cream is frozen fold in Tagalong cookie pieces with a spoon or spatula. Keep frozen till ready to serve.

Other restaurants participating in the Girl Scout Cookie Dessert Challenge include:

Northeast Valley:
    5th and Wine: Rah Rah Cookie Mud Pie
    Bink's Scottsdale and Café Bink's: Banana Trefoil Puddin'
    Rusconi's: Samoa Decadence
    Gelato Spot: Samoa Cookie Gelato
    Grimaldi's: Chocolate Thin Mint Cheesecake & Samoa Cheesecake
    Kelly's at Southbridge: Tagalong Chocolate Donut Holes
    Melting Pot: Melting Pot Dark Chocolate Mojito Fondue
    Olive + Ivy: Chocolate Peanut Butter Gelato with Girl Scout Tagalong Cookie
    Over Easy: Do-Si-Do Muffins
    Sushi Roku: Thin Mint Chocolate Mousse Dome
    The Henry: Thin Mint Doughnuts
    The Second Story: Bruleed Salted Chocolate Tart with Somoa Cookie Crust
    Tom's Thumb: Samoa The Tom-oa

Central Valley/Phoenix
    32 Shea: Double Chocolate Thin Mint Cookie Mousse
    Bink's Midtown: Banana Trefoil Puddin'
    Del Frisco's
    Different Pointe of View: Respect the Legacy

Southeast Valley
    Blue Wasabi: Tempura Thin Mint Ice Cream
    CHoP: Tagalong Shortbread
    Grimaldi's: Chocolate Thin Mint Cheesecake & Samoa Cheesecake
    Melting Pot: Melting Pot Dark Chocolate Mojito Fondue
    Over Easy: Do-Si-Do Muffins

West Valley
    Grimaldi's: Chocolate Thin Mint Cheesecake & Samoa Cheesecake
    Melting Pot: Melting Pot Dark Chocolate Mojito Fondue

Northern Arizona
    Criollo: Citrus Trefoil Trifle
    Lumberyard: Do-Si-Do Peanut Butter Gooey Cake 

For more information on the challenge and a map of restaurants, please visit girlscoutsaz.org/dessertchallenge.