Khaki Wishes and Cookie Dreams

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I was never a Girl Scout. In lieu of those activities, my mom encouraged me take ballet and tap dance classes, piano lessons and vocal coaching. I was a bit of a singer/dancer as a child, taking any chance I could to steal the limelight to sing in front of an audience (large or small). I loved singing and dancing so much that I didn’t miss or even notice the other activities I could’ve been doing with other kids my age. It wasn’t until I was about 12 years old when I first saw Troop Beverly Hills, a movie about a group of Wilderness Girls from the 90210, led by the fierce (and amazingly dressed) Shelley Long.

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Troop Beverly Hills is one of my favorite movies, and after re-watching it in my 20s I immediately recognized one of my favorite artists, a young Jenny Lewis. In fact, the movie is flooded with young stars you may recognize.

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Looking back, I kind of wish I would’ve been a Wilderness Girl, just so that I could sing the “Cookie Time” song.

So right now (with all of my social media channels flooded with posts of Girl Scout cookies) I’m craving Thin Mints so very much. But no such luck on finding any Girl Scout cookie sales booths. Being the proactive and slightly impatient person that I am, I decided to create my own. The resulting recipe is vegan-optional (if you choose to use margarine instead of butter) and has a very subtle coconut flavor. ‘Cause mint and coconut go together like khaki and green, right? I’m calling ’em “Thick Mints” for obvious reasons.

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Homemade Thick Mints
Recipe slightly adapted from BakingBites.com
Yields about 2 1/2 dozen

INGREDIENTS
For the cookies:
8 ounces butter (or margarine)
1 cup unsweetened cocoa powder
1 cup rice flour (I used Mochiko)
1 1/2 teaspoons pure vanilla extract
1 tablespoon peppermint extract
1/3 cup unsweetened coconut milk
1 teaspoon salt
1 ½ cups all purpose flour

For the dipping chocolate:
1 cup semi-sweet chocolate chips
1 tablespoon peppermint extract
1/8 cup canola oil

METHOD
Preheat your oven to 350 degrees. Cream the butter (or margarine) and sugar till fully incorporated. Stir in the salt, extracts, coconut milk and cocoa powder. Mix until the cocoa powder is integrated and the batter looks like chocolate frosting. Add the flours and mix till just combined, making sure to not over-mix.

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Form the dough into a cylinder-like roll (think rolling pin-sized). Wrap the dough completely in Saran or other plastic wrap tightly. Place the dough into the freezer for at least 3 hours or overnight.

After properly resting, remove dough from the freezer and carefully discard plastic wrap. Using a sharp serrated knife cut dough into 1/2-inch discs, slowly cutting so as to not break the dough.

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Place the cookies on a baking sheet and bake for 11-13 minutes. Remove the cookies from the oven and allow them to cool completely on a wire rack, about 5 minutes.

While the cookies bake, make the peppermint coating. Heat a sauce pot of water till boiling. Place the baking chocolate into a heat-resistant bowl over the boiling water, making sure not to get water  into the chocolate.

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(Cook’s Note: I have read recipes online instructing to place chocolate into a microwave. Please, I repeat, please don’t do that. Heating chocolate in the microwave will oftentimes scorch it. Chocolate is a temperamental food that needs to be treated carefully. On that note, please don’t ever heat chocolate over a direct flame. Melting chocolate over a double-boiler creates a more controllable heat source.)

Once the chocolate has melted, stir in the peppermint extract. Then slowly add in the oil to thin it out.

Slowly drop the cookies into the melted chocolate. Turn to coat the cookies entirely, then lift the cookie out of the chocolate with a rubber spatula.

Place the dipped cookies onto a parchment- or Silpat-lined baking sheet. Place the cookies in the freezer to set for at least an hour, preferably overnight if you’re patient!

Now it’s “cookie time, it’s cookie time, it’s cookie time!”

(Editor’s Note: All movie screenshots are property of Weintraub Entertainment Group)

Let’s Cross Over

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For the last leg of Liz’s journey, she finds “LOVE” in Bali. Meeting her future husband, Felipe (real name: Jose Nunes), helped change her way of thinking. She discovered that she can find balance with love and spirituality. She not only found love in the form of her soulmate, but she also found love in the friends she met (not just in Indonesia, but throughout her journey) like Ketut Liyer, Wayan Nuriasih and Tutti.

I felt that a sweet dish would be the best representation of Liz’s time in Bali. I could just imagine young Tutti making these fun and easy-to-make sweet treats with her mom.

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Gemblong (Indonesian Sweet Rice and Coconut Fritters)
Yields about 14 fritters

INGREDIENTS
2 cups sweet rice flour (I used Koda Farms Blue Star® Mochiko)
2 cups sweetened coconut flakes
2 teaspoons kosher salt
3/4 cup coconut milk, heated
1/4 cup water
2-3 cups oil, for frying
1 pint coconut-caramel sauce (recipe HERE)

METHOD
In a small saucepan, heat the coconut milk and water till almost boiling. Stir occasionally to avoid scorching. Set aside.

Place the oil in a Dutch oven or cast-iron skillet over medium-high heat till oil is shimmering (not exactly boiling but very hot!).

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Mix together the rice flour, coconut flakes and salt in a medium-sized bowl.
Slowly add in the heated liquids, using a rubber spatula to mix it all together. Once all of the liquid has been added use your hands to finish incorporating the dough. The dough should be slightly damp, like cookie dough.

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Using a 1/4 cup measuring cup or scoop, portion out 12-14 balls of dough. Form the dough balls into about 1/2-inch thick, cylindrical patties.

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Place one of the patties into the frying oil to check for proper temperature. The patty should start frying immediately but not so much that the fritter begins to burn quickly. Adjust temperature of oil as needed. Fry the dough for about 2-3 minutes then flip, cooking for an additional 2 minutes. Remove from the oil using a pair of tongs and place onto a paper towel-lined platter to cool down.

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Once cooled down (about 10 minutes), dip into the caramel sauce (recipe HERE) and shake off the excess sauce, and place onto a Silpat- or parchment paper-lined sheet tray to dry.

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Return to the full story HERE

(Editor’s Note: All movie screenshots in this story are property of Columbia Pictures.)

Smooth Operator

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This vegan caramel sauce–I dare say–tastes even better than its dairy counterpart. Perfect for topping an ice cream sundae or to add some flavor to your cuppa Joe, this caramel sauce goes with just about any sweet recipe, just like these Indonesian Sweet Rice Fritters pictured above. Did I mention that it’s vegan?

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Vegan Caramel Sauce
Recipe adapted from Eff Yeah It’s Vegan!
Yields about 1 pint

INGREDIENTS
1 can coconut cream, separated from water
1 cup dark brown sugar
2 teaspoons pure vanilla extract
2 teaspoons kosher salt

METHOD
Place the thickened part of the coconut cream into a sauce pan on medium-low heat, whisking in the dark brown sugar. Continue to cook the mixture for 20-25 minutes, stirring constantly, and lifting the pan off the heat if it begins to bubble to the point that it might overflow. Reduce the heat if it starts to bubble rapidly. The appropriate cooking temperature should be at a full, rolling boil but not boiling over.

Remove from heat and whisk in the vanilla and salt. Pour it into a glass bowl or pan to cool. This creates a very thick but pourable caramel sauce.

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Return to the accompanying recipe HERE

Return to the full story HERE