After five years of hawking Girl Scout Cookies, The Pea decided to take a break -- or rather, give us a break. I just couldn't face another year of hitting up friends and family to buy more boxes of cookies (and then feel obligated to buy whatever kind of wrapping paper or cookie dough their kids were selling), and Alfie didn't want to have to escort The Pea all over his office to hawk her wares. She decided to leave the selling to younger, cuter Girl Scouts this year, so we only committed to the minimum cookie order, and bought the whole lot.
Having that many Thin Mints and Samoas (my favorite) in the house is like having a land mine just waiting to explode, so I've been looking for ways to get rid of them. We passed a couple of boxes around at the boys' soccer tournament this weekend, and we're saving a few more for The Pea's birthday party next month, but that still leaves a few more. Not that we'll ever get sick of them, but since St. Patrick's Day is coming up I decided to treat the kids to a minty milk shake, and add some Thin Mints to the mix. Here's the recipe (courtesy of American Girl Magazine), enjoy!
1/2 cup milk
1 1/2 cups mint chocolate-chip ice cream
2 crushed chocolate-sandwich cookies (we used 3 Girl Scout Thin Mint cookies for extra minty-ness!)
Put milk and ice cream in a blender. Ask an adult to blend until smooth. Remove the pitcher from the blender, then stir in 2 crushed chocolate-sandwich cookies. Before serving the shake, drizzle some chocolate syrup down the inside of a glass. Pour the shake into the glass and top with whipped cream. Serves 1-2.
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