Pad thai, cupcakes made with Girl Scout cookies

Back when I sold Girl Scout Cookies, they were only 50 cents a box. Several people have complained to me recently about a box now costing $4. You can find less expensive cookies at the grocery store, but they won’t help girls learn life skills like setting goals, making smart decisions and building confidence.

Cookie deliveries begin Friday and booth sales start March 4. In the past two weeks, I shared my original recipes for Peppermint-Chocolate Truffles with Thin Mint Dust, Vanilla Buttermilk Pudding with Trefoil Crust, Gluten-Free Waffles with Toffee-Tastic Cookies and Savannah Smiles Blueberry-Lemon Bars.

Today is a celebration of peanut butter. When meat was rationed during War World II, peanut butter became a staple because it’s high in protein. Peanut butter cookies are some of my favorites, and I hope you enjoy my new creations using Do-Si-Dos and Tagalongs.


Do-Si-Dos are a peanut butter lover’s dream come true. A peanut butter filling holds together two oatmeal cookies. Three cookies contain 160 calories. Reserve some to make a spicy Thai dish and you won’t feel guilty about the calories.


Recipe by Connie Post


3 Do-Si-Do cookies, crushed

½ cup creamy peanut butter

2 tablespoons tamari sauce

1/8 teaspoon powdered ginger

1 teaspoon sesame oil

1 teaspoon fruit preserves (I had blackberry on hand)

2 teaspoons sriracha sauce

½ cup water

In a medium-size bowl, mix all ingredients until thoroughly combined. Set aside.


8 Do-Si-Dos, crushed

½ teaspoon powdered ginger

½ teaspoon garlic powder

1/2 teaspoon red pepper flakes

salt and pepper

3 boneless chicken breasts

Preheat oven to 400 degrees Fahrenheit. In a medium-size bowl, combine all dry ingredients. Pour mixture into a gallon-size plastic baggie. Place chicken breasts, one at a time, in baggie and coat thoroughly. Place chicken breasts in a greased baking dish and bake 20-25 minutes, or until juices are clear or a meat thermometer reads 160-170 degrees.

Allow chicken breasts to rest while you make the Pad Thai.


4-6 ounces rice noodles

2 tablespoons coconut oil

2 tablespoons garlic, finely chopped

2 teaspoons fresh ginger, finely chopped

½ red bell pepper, thinly sliced

¼ large white onion, coarsely chopped

generous handful of snow peas

2 tablespoons tamari

Place rice noodles in a medium-size bowl. Pour very hot water over them. Let set for 5 minutes. Heat wok on medium-high heat. Add coconut oil. Add garlic and ginger and cook for about 1 minute. Add vegetables and cook about 2 minutes, stirring constantly to keep vegetables from sticking or burning. Add tablespoons tamari. Add ½ cup of peanut sauce and mix well. Drain rice noodles and add them to the wok. Stir until thoroughly combined and remove from heat.

To serve, place Pad Thai on a plate. Add thin slices of chicken breast on top. Spoon peanut sauce over chicken slices.


Vanilla cookies topped with a layer of peanut are dipped in chocolate to form Tagalongs, the most decadent of all Girl Scout Cookies. Two cookies contain 140 calories. Reserve a few to make killer chocolate cupcakes.


Recipe by Connie Post

3 Tagalongs, finely chopped

½ cup creamy peanut butter

1 chocolate fudge cake mix

1 tub chocolate icing

24 whole Tagalongs (optional)

Mix chopped Tagalongs and peanut butter in a bowl. Set aside. Make cake mix, following recipe. Line cupcake tin with paper cupcake liners. Spoon a couple tablespoons of cake mix batter in each baking cup. Carefully drop a small amount of peanut butter filling, being careful to keep it in the center of the baking cup. Then spoon more batter on top (each baking cup will have about 1/3 cup of batter). Bake cupcakes a s directed on cake mix box. Cool completely. Frost cupcakes with chocolate icing. Top with a whole Tagalong (optional).

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