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Old 07-31-2006, 10:45 AM   #1
Kevinpa
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Mock Girl Scouts Mint Thins

Mock Girl Scouts Thin Mint Cookies

1/4 cup butter, softened
1 cup equivalent liquid splenda
1/4 c. Peppermint Paddy SF Davinci syrup
2 T. polyd (2 carbs)
2 T. powdered erythritol
1/3 packet sweet one
2 T. powdered whole eggs (1 carb)
1/4 cup almond flour (3 carbs)
1/2 c. wheat protein isolate 5000 (1 carbs)
1 oz. (1 square melted or pre-melted packet) unsweetened chocolate (4 carb)
1 t. pure peppermint extract

In a small mixing bowl wisk almond flour, wheat protein isolate, powdered eggs, and polyd till well combined.

In another small mixing bowl wisk butter, chocolate, liquid splenda, Davinci syrup, erythritol, sweet one, and extract till smooth.

Stir the wet mixture into the dry till smooth

Drop a teaspoon of batter on parchment or non-stick foil lined cookie sheet and flatten to 1/8 inch thick (batter is thin so this is quite easy)

Bake in a 350 oven for 15 min

No more guilt at GS cookie time

makes 2 dozen total recipe is 11 carbs or 1/2 carb per cookie.

Maybe I'll get my cooking badge for this 1.


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Old 07-31-2006, 10:53 AM   #2
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You are a cooking god, believe me!

Beautiful, and they look YUMMY!

Do we all love those Thin Mints???? They are the best! Along with others I want to forget rather than wish I could have, but I CAN'T forget these!

NUTTER BUTTER recipe to be forthcoming???
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Old 07-31-2006, 11:02 AM   #3
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Kevin, you are driving me absolutely CRAZY (probably along with others) with all these fabulous recipes and pics. I feel like I should have a spoon and fork handy while at the computer. Your pics are AWESOME!!! The Chocolate Mint Girl Scout cookie is my favorite along with the peanut butter one. I can't remember the name because it's been sooooooo long since I last ate one. Thanks, for ANOTHER great recipe! As soon as I get all the ingredients, I'll be baking these soon...........
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Old 07-31-2006, 11:46 AM   #4
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Good heavens Kevin, that looks sinfully delicious! I don't DARE try these now (way too much temptation) but will for sure print this out for maintenance!!!
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Old 07-31-2006, 12:58 PM   #5
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Yep, you've definitely earned it.



P.S. Great recipe. I'll have to wait for my netrition order to come in before I get to try it, but it looks like it will be worth waiting for.
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Old 07-31-2006, 01:33 PM   #6
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Quote:
Originally Posted by SugarBabi
Yep, you've definitely earned it.



P.S. Great recipe. I'll have to wait for my netrition order to come in before I get to try it, but it looks like it will be worth waiting for.




Thanks Kevin!
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Old 07-31-2006, 03:27 PM   #7
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kevin r u the devil?
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Old 07-31-2006, 03:28 PM   #8
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my god those look fantastic!!

ok now can u make a version without nut flour for me please???
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Old 07-31-2006, 05:50 PM   #9
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If these taste as good as they look I'm in trouble!
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Old 08-06-2006, 11:23 AM   #10
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Quote:
Originally Posted by Kevinpa
Mock Girl Scouts Thin Mint Cookies

1/4 cup butter, softened
1 cup equivalent liquid splenda
1/4 c. Peppermint Paddy SF Davinci syrup
2 T. polyd (2 carbs)
2 T. powdered erythritol
1/3 packet sweet one
2 T. powdered whole eggs (1 carb)
1/4 cup almond flour (3 carbs)
1/2 c. wheat protein isolate 5000 (1 carbs)
1 oz. (1 square melted or pre-melted packet) unsweetened chocolate (4 carb)
1 t. pure peppermint extract

In a small mixing bowl wisk almond flour, wheat protein isolate, powdered eggs, and polyd till well combined.

In another small mixing bowl wisk butter, chocolate, liquid splenda, Davinci syrup, erythritol, sweet one, and extract till smooth.

Stir the wet mixture into the dry till smooth

Drop a teaspoon of batter on parchment or non-stick foil lined cookie sheet and flatten to 1/8 inch thick (batter is thin so this is quite easy)

Bake in a 350 oven for 15 min

No more guilt at GS cookie time

makes 2 dozen total recipe is 11 carbs or 1/2 carb per cookie.

Maybe I'll get my cooking badge for this 1.



Kevin, where can I find "powdered whole eggs"? All I have are the "powdered egg whites". Or, can I just sub an egg?
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Old 08-06-2006, 12:18 PM   #11
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I suspect a whole egg will make these too wet. I get my whole dried egg from www dot cathysbulkfoods dot com. I usually just use eggs, they are cheap enough, but for these I did as directed and felt it was the right thing to do.
HTH,
Bette
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Old 08-06-2006, 12:46 PM   #12
Kevinpa
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I had 1 person tell me so far that they made these with regular eggs and they said although they seemed wet they just added to the baking time and it seemed to work out fine. They commented that since the cookie was thin to begin with the looseness of the batter didn't hurt.
As Bette said I decided to used the powered eggs to eliminate 1/4 c. of liquid out of the recipe by using it to reconsitute the eggs.
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Old 08-06-2006, 04:19 PM   #13
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Do you think you could use the baked cookies crushed up as a pie or cheesecake crust?
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Old 08-06-2006, 04:31 PM   #14
Kevinpa
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Quote:
Originally Posted by walkingwoman
Do you think you could use the baked cookies crushed up as a pie or cheesecake crust?
Funny you should ask that, because that thought had crossed my mind.
When I was making these cookies, the first version of these had 1/2 t. baking powder and 1/2 t. baking soda in them and they were a much crunchier cookie but ate the time I wasn't looking for a crunchy cookie so I backed those ingredients out. If I were going to make a mint crust out of these, I would add those two ingredients back in.

If your not looking for mint I have a mock chocolate graham cracker crust that works real nice for cheesecakes and cream pies.
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Old 08-06-2006, 04:33 PM   #15
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I'd love it if you are willing to share the chocolate crust recipe
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Old 08-06-2006, 04:39 PM   #16
Kevinpa
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I posted it somewhere here but it might be easier to find it here on my site.
Kevin's recipe index
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Old 08-06-2006, 04:55 PM   #17
walkingwoman
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Omg, you have a website! Cool! Thanks so much. I've been admiring all your creations
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Old 03-05-2011, 02:08 PM   #18
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yes he does! thin mints great.
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