By Libbie Summers
Assisted by David Dempsey

If you’re like me, when Girl Scout cookies come out each year I immediately eat one box of Thin Mints (preferably frozen…but I’m not picky). Then…what do you do with the rest? Sure, you could merely eat them from the box and there is no shame in that game, but I wanted to elevate a box of  Thin Mints just a bit for a weekday lunch. So…in Girl Scout cookie hack fashion, I made a tart.

Thin Mint Ice Cream Sprinkle Tart
serves 8-10

What you need:
1 box (32 cookies) Girl Scout Thin Mint Cookies, divided
2 tablespoon butter, melted
1/3 cup sprinkles (I used green), divided
5 scoops chocolate ice cream, slightly softened so it is spreadable
5 scoops mint chip ice cream, slightly softened so it is spreadable
Whipped Cream (optional)

What to do:
In a food processor fitted with a blade attachment, add 1 sleeve (16 cookies), and pulse until fine crumbs form. Add butter, and process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom and mix in 2 tablespoons sprinkles. Using the bottom of a measuring cup or glass, press crust firmly into the bottom of the pan and half way up the sides. Freeze for 30 minutes.

Dollop the chocolate ice cream over the frozen crust and gently spread around. Smooth flat with an offset spatula. Sprinkle a scant 2 tablespoons sprinkles over. Freeze for 1 hour.

Dollop the mint chip ice cream over the cookies and smooth flat with an offset spatula. Freeze until firm (about 4 hours or cover with plastic wrap and freeze overnight).

To unmold, run a warm, damp cloth or sponge around outside edge of pan. Lift removable bottom with tart out of pan. Transfer to a serving plate and decorate with whipped cream, remaining cookies and remaining sprinkles. Cut into slices and serve.

Don’t like reading a recipe? Watch the video instead!

By Libbie Summers
Assisted by David Dempsey

If I would have had a uniform…I would have worn it.

Get the written recipe HERE!
Get more #libbiesprinkles recipes HERE!

By Libbie Summers
Assisted by David Dempsey

Hog Wild (the original) Sprinkles inside a vanilla cake cookie and topped with lightly tinted frosting is a birthday celebration any day you eat one!

Hog Wild Sprinkle Cake Cookies
makes 2 dozen

What you need:
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/3 cups butter, room temperature
1 1/2 cups Vanilla Sugar* (can substitute regular sugar…but it’s so much better with vanilla sugar)
2 eggs, room temperature
1 teaspoon vanilla extract
3/4 cup Hog Wild Sprinkles (or your favorite rainbow colored sprinkles), divided
Vanilla Buttercream Frosting (recipe to follow), tinted lavender, copper and light pink

What to do: 
1. Preheat oven to 350ºF. Line a baking tray with parchment and set aside.
2. In a medium mixing bowl, whisk together the flour, baking powder and salt. Set aside.
3. In the bowl of a standing mixer fitted with a paddle attachment, add the butter and vanilla sugar and beat until light and fluffy. Add the eggs in one at a time, beating after each one until completely incorporated. Add in vanilla extract.
4. Gradually add the flour mixture into the butter mixture until fully incorporated and dough comes together. Add 1/2 cup sprinkles and stir JUST until mixed in.
5. Using a 1 1/2 tablespoon scoop, drop the dough onto the prepared baking tray (about 2″ apart). Bake until just set and lightly golden on the bottom (about 12 minutes). Allow to cool slightly before removing to a cooling rack. Repeat with remaining dough. Allow cookies to cool completely.
6. Using a star tip fitted in a pastry bag, the top of each cookie and sprinkle with remaining Hog Wild Sprinkles. 

By Libbie Summers
Assisted by David Dempsey

Salty popcorn, sweet white chocolate and my Hot and Heavy Sprinkles! It’s a snack and a story all rolled into one. Plus, it’s  almost as beautiful as it is delicious. 

Hot and Heavy Sprinkle Popcorn
serves 6

What you need:
1/2 cup uncooked popcorn kernels (I love Orville Redenbacher)
2 tablespoons vegetable oil
1/3 cup white chocolate chips, melted and mixed with 1 teaspoon canola oil
3 heaping tablespoons of Hot and Heavy Sprinkles (or your favorite sprinkle)

What to do:
1. Line a baking sheet with wax paper and set aside.

2. In a large saucepan with a tight-fitting lid, add the oil and 2 popcorn kernels. Cook over high heat until the kernels pop, then add the remaining popcorn, cover and lower the heat to medium-high. Cook until the kernels stop popping, shaking the pan often. Pour popcorn onto prepared baking sheet. Discard any unpopped kernels.

3. Working quickly, drizzle chocolate over popcorn and toss to coat. Sprinkle the Hot and Heavy sprinkles over while chocolate is still warm and toss again.

4. Spread popcorn out evenly on the baking sheet and allow to dry completely before eating. If you can’t wait that’s okay too. It’s great either way!

Need more sprinkle recipe inspiration? Check out my recipes HERE.
Purchase #LibbieSprinkles HERE.

By Libbie Summers
Assisted by David Dempsey

Every sprinkle starts with a story that lands as a quote on the label. Called, Hot and Heavy, this new for sprinkle mix is filled with fiery cinnamon hearts surrounded by sparkly innocence…basically everything 8th grade was for me. 

“I learned in 8th grade that makeup doesn’t hide a hickey.” Missouri, 1976

Meet Hot and Heavy.

Shop all #libbiesprinkles HERE.