The Times Herald (Norristown, PA)
Cookie Creativity Chefs compete to benefit Girl Scouts
Thin Mint S’mores, anyone? How about a Lemonade Icebox Pie or Toffee Takeover cocktail?
They’re just some of the cookieinspired treats at Bourbon Blue — one of several restaurants and bars promoting Manayunk’s Girl Scout Cookie Month, a tasty February fundraiser.
“We figured, ‘What a cool way to get involved,’” said owner Brendan McGrew. “I don’t know anybody who’s NOT a fan of Girl Scout cookies.”
“I love Thin Mints,” agreed Chris Maguire of Tubby Robot Ice Cream Factory. “Ever since I was a kid, I would down a whole box of Thin Mints singlehandedly.”
He’s offering a Cookie Season sundae, featuring chocolate-mintchocolate ice cream, hot fudge, cookie crumbles, whipped cream and Thin Mints. “We make all of our own ice cream every week, and this is one of our favorite flavors,” Maguire said. “If you like mint, this is something you want to try.”
Shortbread cookies “have always been my favorite,” explained Jenna Cardello of Boostin’ Bowls, where she dishes up a StrawberryBanana Shortbread Bowl.
“It’s delicious,” said the former Girl Scout. “I think it just pairs really nicely with the strawberries, the banana and the taste of the acai.”
Another perfect pair: Thai Coconut Milk Custard with Caramel deLites.
“The ingredients make it special,” described chef Moon Krapugthong, once a Girl Scout in Thailand. Cookies “add another aspect to the dish” and “crunch into the bite.”
Enjoy it at two of her three res-