Girl Scout Cookie Dessert Tour


Enjoy these delicious desserts at four of Denver’s top restaurants. Purchase a Girl Scout Cookie-themed dessert at one of these four restaurants and you’ll receive a passport to your dessert tour.

Try all four desserts, share a photo of this completed card on social, and tag Girl Scouts of Colorado and Crafted Concepts to be entered to win a year’s supply of Girl Scout Cookies and a gift card good to any of the Crafted Concepts restaurants.

Or, purchase cookies from your local Girl Scout and follow the recipes to make them at home.

Bistro Vendôme, 1420 Larimer St, Denver

Bistro Vendôme Thin Mint Mousse Torte

Chocolate mousse Yield: 9” torte

Girl Scout Thin Mint cookies 24 each
Gelatin, powdered ¼ ounce (1 packet)
Water ¼ cup
Heavy cream 2 cups
Vanilla sauce (recipe attached), hot 2 cups
Bittersweet chocolate chips ½  bag (6 ounces)
  1. Assemble the sides and bottom of a 9” spring form pan; lightly coat the bottom with non-stick spray such as Pam.
  2. Place the Thin Mint cookies in the bowl of a food processor. Grind them continuously into a fine crumb. Press the crumbs evenly in the bottom of the spring form pan. Bake the crust at 350°F for 8 minutes, remove from the oven and set aside to cool.
  3. In a microwavable bowl: sprinkle the gelatin in the water while stirring and set aside.
  4. Whip the cream to soft peaks cover and reserve under refrigeration.
  5. Microwave the chocolate for 30 seconds take the bowl out and give it a stir, repeat in 30 second increments stopping and stirring until it has melted, whisk approximately one-third of the warm vanilla sauce with the chocolate. whisk the chocolate mixture into the remaining vanilla sauce.
  6. Melt the gelatin by microwaving on high for 20-30 seconds. Whisk the melted gelatin into the chocolate mixture, cool in an ice bath until it begins to thicken.
  7. Using a rubber spatula, gently fold one-third of the chocolate mixture into the reserved whipped cream. Fold in the remaining chocolate mixture, thoroughly incorporating it.
  8. Immediately pour into the spring form pan over the cooled crust. Cover and refrigerate until set (4 hours) preferably overnight.

Vanilla sauce – makes 2 cups

Milk ½  cup + 2 Tablespoons
Heavy cream ½  cup + 2 Tablespoons
Salt ¼ teaspoon
Sugar ¼ cup + 2 Tablespoons
Egg yolks 6 each
Vanilla extract 1 Tablespoon
  1. Combine the milk and cream with the salt in a non-reactive sauce pan and bring to a boil.
  2. Meanwhile, blend the egg yolks with the sugar using a whisk.
  3. Temper the egg yolks by gradually adding one-third of the hot milk, whisking constantly. Return the tempered egg mixture to the remaining hot milk in the sauce pan and continue cooking stirring constantly with a rubber spatula until the mixture thickens enough to coat it.
  4. Strain the sauce into medium mixing bowl. Stir in the vanilla extract.
  5. Proceed with mousse recipe using the hot sauce.

Ganache Glaze

bittersweet chocolate chips 12 ounces (one bag)
heavy cream 1 Cup
Milk ½ Cup
light corn syrup 1 ½ Tablespoons
  1. Place chocolate in a medium heatproof bowl.
  2. Place the cream, milk, and corn syrup in a sauce pan, bring the mixture to boil.
  3. Pour the hot cream mixture over the chocolate. Let it set for one minute.
  4. Using a rubber spatula, slowly stir into a circular motion, starting from the center of the bowl, working out to the sides, be careful not to add to much air to the ganache.
  5. Stir until all the chocolate is melted, about 2 minutes. Set aside to cool to room temperature before glazing the mousse.
  6. Slide a metal spatula around the inside of the spring form pan to loosen it. Remove the outside ring and transfer the mousse torte to a cooling rack set inside a rimmed baking sheet or roasting pan.
  7. Pour the cool ganache glaze over the torte to evenly coat the top and run over the sides.
  8. Garnish with fresh or Crystalized mint leaves.

Crystalized mint leaves

Fresh mint leaves, without stems 36 each
egg white, beaten 1 each
peppermint extract ¼ teaspoon
superfine sugar 1 cup
  1. Preheat the oven to 250 degrees. Wash the mint leaves, pat dry, and spread on paper towels.
  2. Brush both sides of each leaf with the egg white. Mix the peppermint with the sugar until is well distributed.
  3. Dip each leaf in to the sugar.
  4. Put it on a tray with parchment paper and non-stick spray and let stand in the oven until dry about 10 to 15 minutes

— Created by Eric Dale



Rioja, 1431 Larimer St, Denver

Rioja Lemon Meringue Cheesecake


        Vanilla cheesecake

Lemon-Ups crumb crust recipe follows
Cream cheese (room temperature) 2 pounds (4- 8 ounce boxes)
Sour cream 1 cup
Sugar 1 cup
Whole Eggs 12each
Egg Yolk 4 each
Vanilla 2 Tablespoons
  1. Have ready the wrapped spring form pan with prepared crust.
  2. In the bowl of a stand mixer fitted with a paddle attachment; beat the cream cheese on low speed until smooth 2-3 minutes, scrape the bowl. Add the sour cream and sugar continue beating 2-3 more minutes scraping as needed until smooth.
  3. Add the vanilla, eggs and yolks and one at a time beating until fully incorporated scraping after each addition.
  4. Pour the mixture into prepared spring form pan; tap the filled pan on the table several times to release any air bubbles.
  5. Place the wrapped spring form pan in a deep roasting pan. Fill the roasting pan halfway with hot tap water. Bake at 300°F for 2 hours begin checking for doneness at 1 hour. Gently wiggle the roasting pan, there should be a quarter sized spot in the center that jiggles like gelatin. Turn off the oven and prop open the oven door for 20 minutes. After the 20 minutes carefully remove the spring form pan from the water and set aside to continue cooling.

Lemon-Ups crumb crust

Lemon-Ups cookies 12 each (one package)
Granulated sugar 1/3 cup
Butter unsalted, melted 6 tablespoons
  1. Assemble a 9” spring form pan and wrap water tight in two layers of aluminum foil and spray with non-stick spray.
  2. Place the Lemon-Ups cookies in the bowl of a food processor, pulse to break them up then process to grind them into a fine crumb. Add the sugar to the bowl and process further to combine. Finally add the melted butter and continue processing until the crumbs are evenly coated.
  3. Transfer the crumb mixture to the prepared pan and press evenly along the bottom.
  4. Bake the crust at 350°F for 8-10 minutes until lightly golden. Remove from the oven and set aside to cool.


Lemon curd

Lemon Juice ½ cup + 1 Tablespoon
Butter ¼ cup + 1 Tablespoons
Sugar ½ cup + 1 Tablespoon
Egg yolks 7 each
  1. Combine lemon juice, butter, and half of the sugar in a sauce pan. Bring to a boil.  Meanwhile combine the yolks with the rest of the sugar.
  2. Temper the egg yolks by gradually adding one-third of the hot juice mixture, whisking constantly. Return the tempered egg mixture to the remaining hot juice in the sauce pan and continue cooking stirring constantly with a whisk until thickened.
  3. Pour on top of the baked cheesecake, smooth with an offset spatula. Cover directly with plastic wrap. Refrigerate until set 1-2 hours.

   Swiss Meringue

Sugar, granulated 12 ounces
Egg whites 6 each
light corn syrup 1 Tablespoon
  1. In the immaculately clean bowl of a 5 quart stand mixer; place the egg whites, sugar and syrup; place the bowl over a pan of simmering water.
  2. Heat the sugar mixture, whisking constantly until the sugar is dissolved and the mixture reaches a temperature of 170°F place the mixing bowl on the stand mixer fitted with a whisk attachment, whip until cool, shiny, stiff peaks are formed. (the consistency of shaving cream)
  3. Transfer to a disposable pastry bag or zip-lock type plastic bag. Remove the plastic wrap from the cheesecake and run a thin knife around the inside of the pan. Remove the sides of the spring form pan. Cut the tip off of the pastry bag or corner of plastic bag and pipe “kisses” as desired over the lemon curd.
  4. If available use a butane or propane torch to toast the meringue until golden brown. Conversely place the cake under a broiler oven watching constantly for 15-20 seconds as not to burn the meringue.
    — Created by Eric Dale



Stoic & Genuine, 1701 Wynkoop in Union Station, Denver

Stoic & Genuine Coconut Panna Cotta 


Chocolate Ganache

70% chocolate ¼ cup or 2 ounces
Heavy cream ¾ cup


  1. Chop chocolate into small pieces and place into a small mixing bowl
  2. In a heat-proof cup, warm the heavy cream in the microwave
  3. Pour the warm heavy cream on top of the chopped chocolate and mix together using a rubber spatula
  4. If there are a few chunks of chocolate left you can place the bowl in the microwave for 10 second, stir, and microwave again until all chunks are melted
  5. Place desired amount of ganache in the bottom of two dinner bowls, make sure it is smooth and set aside


Coconut Panna Cotta Yield: 2 servings

Powdered Gelatin 1 pack (.25 ounces)
Cream of coconut (such as Coco Lopez) 1 can
Heavy cream ½ cup
Sugar ¼ cup
Salt ¼ teaspoon
Vanilla extract 1 teaspoon


  1. Hydrate gelatin: follow instructions on the back of the gelatin package to hydrate the gelatin
  2. Combine cream of coconut, heavy cream, sugar, salt and vanilla in a small saucepan. Bring mixture to a simmer over medium heat
  3. In a microwave safe bowl warm gelatin at 20 second intervals until it becomes liquid. Add in the liquid gelatin to the hot coconut mixture and and mix well
  4. Let the mixture cool slightly on the counter for a few minutes before pouring onto the ganache so it doesn’t melt
  5. Divide the panna cotta into the two bowls with ganache and move to the refrigerator to set


Salted Caramel Sauce Yield: ½ cup

Sugar ¼ cup
Water As needed
Heavy cream ¼ cup
Butter, unsalted 1 tablespoon
Salt ½ teaspoon
Vanilla extract ½ teaspoon


  1. Measure out all ingredients before you start cooking
  2. Place the sugar and a small amount of water in a saucepan. The water and sugar ratio should look like “wet sand”. Cook until it is a light amber color
  3. Meanwhile. in the microwave, warm the heavy cream and butter until they are hot
  4. Once the sugar is amber in color remove from heat and add in the hot heavy cream and butter. Mix it well with a metal whisk or heat-proof spatula
  5. Last, mix in the salt and vanilla extract
  6. Pour the caramel into a glass dish or heat proof container


Shortbread Cookies

Butter, cold 1 stick
Brown sugar 2 tablespoons or 1 ounce
AP flour ¼ cup
Samoas Girl Scout Cookies 2 each


  1. Preheat oven to 325 F
  2. Place the Samoa cookies in a food processor with the flour and pulverize until there are no large chunks of cookie left. Set aside in a small bowl. Alternatively you can chop the cookies using a sharp kitchen knife
  3. Using a tabletop mixer or a hand mixer cream the cold butter and brown sugar together until they are light and fluffy
  4. Using a rubber spatula or wooden spoon fold in the flour and cookie mixture until all of the flour is incorporated. Be careful not to mix the cookie dough too much!
  5. Place the dough in plastic wrap or a plastic bag and place in the refrigerator for 15 minutes
  6. When your dough is firm enough to roll out, dust your work surface with flour
  7. Using a rolling pin roll the dough out to ¼ inch thick and cut cookies out using your desired cookie cutter. The dough can be re-rolled up to 2 times
  8. Place the cookie cut outs on a sheet pan with parchment paper and bake for 5-6 minutes or until golden brown


Building your dessert:

When your coconut panna cottas are set, remove from the refrigerator and drizzle with the caramel sauce. Top with the Samoa shortbread cookies and enjoy!

— Recipe created by Lauryn Markel

Ultreia, 1701 Wynkoop in Union Station, Denver

Ultreia Peanut Butter Do-Si-Do Flan


Peanut Butter Plan Base Yield: 4- 6 ounce flan dishes

Sugar for flan dishes ⅓ cup
Creamy peanut butter ½ tablespoon
Girl Scout Do-Si-Do cookies 5 each
Sugar ⅓ cup
Water ½ cup
Egg yolks 2 each
Whole eggs 1 each
Vanilla extract ¼ teaspoon
Salt ¼ teaspoon


  1. Preheat the oven to 275 F
  2. Caramel for the bottom of the flan dish: place sugar in a small saucepan over medium heat. Slowly cook the sugar until it is a light amber color. You can use a heat-proof rubber spatula to stir the sugar around until it is all dissolved.
  3. Once the sugar has caramelized remove from heat and divide the sugar syrup into 4 flan dishes, pouring evenly to cover the bottom of the dish, set aside to cool
  4. Making the flan base: Separate the filling from the cookies, set the cookies aside for the caramel popcorn. In a small saucepan combine the peanut butter, cookie filling, sugar and water. Heat mixture to a simmer.
  5. In a medium bowl, place the egg yolks, whole egg, vanilla and salt. Whisk together until it is all combined
  6. Slowly pour the peanut butter mixture into the eggs while whisking quickly, strain using a fine mesh strainer and set aside. This step can also be done in an electric blender: Place the eggs into the base of the blender and turn on low, slowly pour the hot liquid into the blender until it is fully combined
  7. Divide the flan base between the 4 dishes with caramelized sugar
  8. Place the flan dishes into a pyrex dish or metal baking dish. Pour hot water about halfway up the sides of the flan dishes and cover with a piece of foil. Poke small holes in the top of the foil and carefully place the baking dish into the oven
  9. Bake for 20-25 minutes or until it is set
  10. Carefully remove the flan dishes from the pan with water and place in the refrigerator and cool completely, about 1-2 hours. Make the Caramel popcorn (we’re using popped sorghum at Ultreia) while you wait for the flan to chill
  11. When you are ready to enjoy your flan, take a butter knife around the edge of the flan dish to release the flan from the dish. Place a plate upside down on the flan dish and gently flip so the flan is on top of the plate. Remove the flan dish and let the caramel sauce run on the plate
  12. Garnish the flan with the caramel popcorn and enjoy!


Caramel Popcorn

Brown sugar ¼ cup
Sugar ¾ cup
Salt ½ teaspoon
Butter 2 tablespoons
Water ¼ cup
Baking soda ½ teaspoon
Corn syrup ¼ cup
Leftover Do-Si-Do cookies 10 cookies
Popcorn kernels 1 cup


  1. Pop the popcorn according to the package, set aside in a large bowl, baking sheet tray to baking dish
  2. Chop the cookies into small pieces and toss with the popcorn
  3. In a small saucepan combine all ingredients except the baking soda and popped popcorn/cookie mix
  4. Cook the sugar mixture to 300F, stirring occasionally
  5. Once the sugar reaches 300F remove from heat and stir in baking soda
  6. Working quickly, pour half of the sugar syrup onto the popped popcorn and stir. Stir in the rest of the sugar and try to evenly distribute the syrup over the popcorn. It’s OK if there are some pieces that aren’t covered in sugar
  7. Let the caramel popcorn cool and then break up and large chunks
  8. Any leftover caramel popcorn can be stored in an airtight container and enjoyed at a later time!

— Recipe created by Lauryn Markel



Girl Scouts of Colorado