Thin Mint Muffin Recipe – Baking with the kids

Dear Home-Ec 101,

I have all these leftover Thin Mints I don’t know what to do with. Also, I’d like a recipe I can make with the kids, can you help?

Signed,

Shill

Ivy says:

It just so happens I have a recipe for ya. How convenient! Here’s the recipe:

St. Patrick’s Cheesecake Muffinly Goodies

2 eight oz. packages cream cheese, softened
3/4 cup sugar
1/2 tsp. mint flavoring
2 eggs
3 drops green food coloring
12 Thin Mints (Girl Scout Cookies)

Preheat your oven to 325 degrees farenheit.

Put the softened cream cheese in a bowl.

Add the sugar.

Add the mint flavoring.

Cream together with blender on medium speed. While you’re blending, have the kids put muffin liners in the muffin tin.

In a separate bowl, crack eggs.

Add 3 drops of food coloring. I thought I’d try to go for a lighter shade of green, so I tried only 2 drops. That didn’t work out so well. Go for the 3 drops.

Add the eggs and food coloring to the mixture in the bowl. Blend on medium speed until smooth.

While you’re busy blending, get the kids to put the cookies in a plastic bag and start smashing. Smash until cookies are in crumbs. (The chocolate will stick to the bag, that’s fine.

Dump the cookie crumbs into the bowl and blend, on- you guessed it! medium speed until well mixed.

Fill muffin cups about 3/4ths full. **Tip** Get a scoop like this. They are so unbelievably fab for filling muffin tins, scooping ice cream, making cookies- everything. Hands down, this is my favorite kitchen gadget.

Poke it in your already preheated 325 degree oven for 25 minutes.

You’ll end up with nifty, cheesecakely-muffinly goodies. Only *yours* will be greeer than mine, because you will have used the full 3 drops of food coloring.