The Girl Scout cookie sale is officially over for another year, marking 101 years of girls of all ages selling the treats to raise funds for the many programs of the organization. Locally, over 22,000 boxes of cookies were sold by over 100 girls in 11 troops.
“Our girls and their leaders sold 53 percent more cookies this year than last year, marking it a huge success,” said local cookie chairman Deborah Hutchins.
She and Girl Scout service unit manager Melissa Morin work together with Senior Ambassador Troop 2890, with all of them involved in scouting for many years.
Member Chloe White is a freshman at Warren County High School, and has been in scouting since she was a third-grader, seeing many of her friends move on to other things.
“I enjoy scouting very much with fun activities, and helping the community in a positive way,” said White.
Arianna Hutchins is also a troop member, starting when she was a kindergarten student, who believes scouting has had a positive impact on her life.
“I feel like scouting has helped prepare me for life, learning many life skills along the way,” said Arianna. “We recently learned to change a tire, and to check the oil in a car, which is very important.”
Deborah Hutchins and Morin both agree Girl Scout membership involvement fluctuates from year to year.
“We will have an abundance of girls, and then it will taper off,” said Morin. “Right now, it seems we need volunteers. Many times we have an area with lots of interested girls, but do not have volunteer leaders. Not sure why, but people hesitate to become leaders.”
Girl Scouts participate in a collection of engaging, challenging and fun activities like earning badges, countywide camping trips, lock-ins and completing community service projects.
Many donate cookies to the HUGS program with boxes of cookies donated to military troops, with others making donations to the local Meals on Wheels program.
With Girl Scout Sunday coming up on March 11, many girls will participate in services at First Presbyterian Church. World Thinking Day is scheduled for March 28, with each troop choosing a country, researching the culture of the country, while learning more about their sisters in other countries.
The Senior Ambassador Troop 2890 just started working on a “Journey” titled “Sow What?,” which basically teaches about food, how and where it’s grown, processed, distributed and consumed, and why it matters. They are in the process of mapping out a plan learn more on this Journey.
“A Journey helps the girls see needs, put a plan in place and finish with a project,” said Hutchins. “They will focus on healthy eating and healthy eating.”
Scouting enables girls to do more than they ever thought they could and dream bigger than they ever imagined. Who knew camping, selling cookies and acquiring life skills could help them do all that?
Anyone interested in volunteering or learning more about the Girl Scouts, contact representative Tammy Lambert at 615-460-0256 or at firstname.lastname@example.org.
Two recipes featuring Do-si-dos and Thin Mint cookies follow:
Do-si-dos Peanut Butter
Sandwich Banana Pudding
2-1/2 cups cold whole milk, divided
1 package (5.10 ounces) instant banana cream pudding mix
1 can (14 ounces) sweetened condensed milk
1 package (8 ounces) cream cheese, softened
1 carton (8 ounces) frozen whipped topping, thawed
4 to 5 medium bananas, sliced
1-1/2 packages (8 ounces each) Girl Scout Do-si-dos Peanut Butter Sandwich cookies, divided
Whisk together 2 cups milk and pudding mix. In another bowl, beat sweetened condensed milk and cream cheese until smooth. Fold in whipped topping, then pudding.
Crush six Do-si-dos cookies; set aside. Dip 24 cookies in remaining milk; place half in a 3-quart bowl. Top with half the banana slices, then half the pudding mixture. Repeat layers. Cover and refrigerate at least 4 hours. Top pudding with reserved crushed cookies. Yield: 12 servings.
Thin Mints White Chocolate Biscotti
1 package (9 ounces) Girl Scout Thin Mints cookies, divided
1/2 cup butter, softened
3/4 cup sugar
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2-3/4 cups white baking chips, divided
Preheat oven to 350°. Coarsely chop 16 Thin Mints; finely crush remaining cookies, reserving for dipping. In a
large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in chopped cookies and 3/4 cup baking chips.
Divide dough in half. On a parchment paper-lined baking sheet, shape each portion into a 12x2-inch rectangle. Bake 20-24 minutes or until a toothpick inserted in center comes out clean. Cool on pan on a wire rack 15 minutes or until firm.
Reduce oven setting to 300 degrees. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4-inch. slices. Place on baking sheets, bottom side down.
Bake 18-20 minutes or until light golden brown. Remove from pans to wire racks to cool completely.
In a microwave, melt remaining baking chips; stir until smooth. Place reserved crushed cookies in a shallow bowl. Dip each cookie bottom into chocolate; allow excess to drip off. Dip in crushed cookies. Place on waxed paper; let stand until set. Store between pieces of waxed paper in airtight containers.