Saturday afternoon as Danielle and I lounged on the couch we both had an itching for something sweet. We began flipping through our cook books and in no time we came across THE seasonal recipe. Girl Scout Thin Mint cookies. (Un)fortunately for us we haven’t had eager Girl Scouts at our door and more importantly, we don’t have a nearby dealer’s number.
We had the cookie all planned out and were getting ready to make coating when we realized we were short chocolate chips. With a little quick thinking on Danielle’s part, we found a chocolate chip recipe and started up the double boiler to coat the cookies.
As with any cooking there tends to be down time. As the cookies needed to cool, after they came out of the oven and before they went into the chocolate for coating, Danielle and I thought out time was best spent making the next item on our cookie wish list. Apple Butter Pumpkin Pie with a Pecan Streusel. Unfortunately for us, we haven’t become very good and adjusting batch sizes based off of what we think we may need. Turns out we made one pie crust too many.
Well, without anything on the menu for dinner. We decided on a vegetarian pot pie.
Now we were left with left over pumpkin. What could we do with that. Turns out Danielle can make a fantastic pumpkin bread. As we originally had banana bread French toast planned for dinner on Sunday night, we decided we could make a substitute. Last night we had Pumpkin Bread French toast, I died and went to heaven.
Oh yeah, the pot pie. Turns out we made too much filling. We made a bit more pie crust and made personal pot pies in our 2 cup Pyrex dishes for lunches this week.
Turns out our thin mint craving was really a thin mint, pumpkin bread French toast, vegetarian pot pie, and pumpkin apple butter pie.
We unfortunately still have 1/2 a can of evaporated milk in the fridge. I’m thinking a tres leches sauce might go well over a thin mint banana split, how about you?