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Vermeer, Monet & Rembrandt Arrive at The Frick Pittsburgh

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A painting of a man dressed in royal gold clothing sits on a chair with a hat on his head.

This spring, for the first time, The Frick Pittsburgh partners with New York-based The Frick Collection for an exhibition that has the art world abuzz. From April 6 through July 14, 2024, visitors can witness the union of two spectacular collections at The Frick Pittsburgh featuring famous artists Vermeer, Monet, and Rembrandt. 

A girl in a blue dress poses in a painting with a red bow in her hair and her reflection in the mirror behind her now at The Frick Pittsburgh.

Jean-Auguste-Dominique Ingres (French, 1780–1867), Louise, Princess de Broglie, Later the Comtesse d’Haussonville, 1845. Oil on canvas, 51 7/8 x 36 ¼ in. The Frick Collection, New York.

Art History Comes to Pittsburgh

Dawn R. Brean, chief curator, and director of collections, explains that bringing Vermeer, Monet, Rembrandt: Forging the Frick Collections in Pittsburgh and New York to life has been a labor of love and a project in the making for a decade-plus. “Frick family descendants are closely involved with both the Frick Pittsburgh and the Frick Collection in New York City, and they have long endeavored to unite the collections of Henry Clay Frick and our founder, his daughter, Helen,” she explains. “Their shared passion for art is the foundation that both museums blossomed from, and it’s an exciting prospect to see their visions displayed side-by-side for the first time in the history of both institutions.” 

A painting of a man dressed in royal gold clothing sits on a chair with a hat on his head by Rembrandt at The Frick Pittsburgh.

Rembrandt Harmensz. van Rijn (Dutch, 1606–1669), Self-Portrait, 1658. Oil on canvas, 52 5/8 x 40 7/8 in. The Frick Collection, New York.

Brean deems this a once-in-a-lifetime opportunity. “Renovations at the Frick Collection have afforded us the incredible opportunity to display some of the Frick Collection’s most precious gems,” she says, “including works by Titian, Rembrandt, Monet, Degas, and Vermeer, which aren’t often exhibited outside of major cities.” 

The Long Haul

It comes as no surprise that mounting an exhibition of this scale involves major inter-organizational effort. For years, the Frick Pittsburgh team has worked with the registrars and curators in New York to ensure the pieces’ safe packing and travel. Their staff will courier three dozen works here from New York, then helping oversee the unpacking and condition reporting. “Each artwork has specific installation guidelines for hardware, mounts, and safe lighting levels for the most sensitive works,” Brean says. “These requirements will help guide the installation in our galleries.” 

 A painting of a girl at a piano in a red shirt looking over at the camera by Vermeer at The Frick Pittsburgh.

Johannes Vermeer (Dutch, 1632–1675), Girl Interrupted at Her Music, ca. 1658-1659. Oil on canvas, 15 ½ x 17 ½ in. The Frick Collection, New York.

So why Pittsburgh? As the industrial center where Frick grew his wealth and reputation as a formidable businessman, it’s also where he cultivated his passion for art and collecting. Many of his earliest acquisitions, including Vermeer’s Girl Interrupted at Her Music, once hung in Clayton, the family’s Pittsburgh home. “This exhibition marks, in a sense,” says Brean, “a homecoming for some of these works, as well as an origin story for how both our museums came to be.” 

Brean advises reserving tickets as soon as possible. “We’re anticipating a great deal of interest and excitement around this exhibition,” she says. Folks can also register in early 2024 to enjoy free admission on select days, thanks to generous supporters. 

A watercolor painting by Monet of a lake in pastel colors with a green island nearby.

Claude Monet (French, 1840–1926), Banks of the Seine at Lavacourt (Bords de la Seine a Lavacourt), 1879. Oil on canvas, 22 7/8 x 31 ½ in. Frick Art & Historical Center, Pittsburgh.

Story by Corinne Whiting / Photography courtesy of The Frick Pittsburgh

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Thin Mint® Ice Cream Sandwiches

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Three Thin Mint Ice Cream Sandwiches made with Thin Mint Girl Scout Cookies sit on a green table with more in the background and a few thin mint cookies scattered throughout.

Crunchy and chocolatey with a bit of minty freshness makes our Thin Mint® Ice Cream Sandwiches a hit. Made with Thin Mint® Girl Scout Cookies, these mini bites of deliciousness are so simple to make that you’ll wonder why you didn’t try this recipe sooner. It’s an easy way to take your cookie-eating experience from yummy to absolutely delectable. But hurry, Girl Scout Cookie season doesn’t last forever, and when it’s hot out in June, you’ll be wishing you had these ice cream sandwiches on hand.

Can I Substitute the Mint Chocolate Chip Ice Cream for Something Else?

Absolutely! The best part about our Thin Mint® Ice Cream Sandwiches is that they are completely customizable. Try using plain vanilla ice cream for just a hint of mint and chocolate from the cookies. Or, experiment with more gourmet flavors to change things up. Plus you can even switch up coating over top. Instead, make a few using white chocolate or dark chocolate instead of the milk chocolate coating.

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Three Thin Mint Ice Cream Sandwiches made with Thin Mint Girl Scout Cookies sit on a green table with more in the background and a few thin mint cookies scattered throughout.

Thin Mint® Ice Cream Sandwiches


  • Author: Stephanie Cravotta

Description

A new way to enjoy Thin Mints® with a creamy ice cream in between them.


Ingredients

Scale

For optional chocolate coating:


Instructions

  1. Prepare a baking tray by lining it with parchment paper. Arrange cookies on the tray and scoop ice cream onto half of the cookies.
  2. Place another cookie on top to create sandwiches. Freeze for at least 1 hour, or until ice cream is hard.
  3. After freezing, transfer the ice cream sandwiches to a cooling rack.
  4. Place chocolate and coconut oil into a microwave safe dish. Microwaving in 20-second intervals, mixing in between.
  5. Then drizzle cookie sandwiches with melted chocolate. Return them to the freezer for 12 hours.
  6. When ready to enjoy, remove the sandwiches from the freezer and serve immediately. Cookies can be stored in the freezer for up to 5 days to maintain freshness.

Check out our recipe for Samoas® Blondies for more Girl Scout Cookie fun.

Recipe by Stephanie Cravotta
Story by Kylie Thomas
Photography and Styling by Anna Franklin

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Samoas® Blondies

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A pile of Samoas Blondies lay on a marble table top with lightly toasted tops.

Here, with our Samoas® Blondies, the timeless allure of Girl Scout Cookies meets the irresistible charm of classic blondies. Using crumbles of beloved Caramel deLites®/Samoas®, these decadent treats promise a symphony of textures and tastes. The recipe marries the buttery richness of blondies with the luscious sweetness of caramel, coconut, and chocolate. It’s perfect for satisfying cravings or impressing guests with a mix of culinary creativity and nostalgia, inviting you to try a bite that’s both familiar and delightfully unexpected.

A stack of Samoas Blondies sits on a marble table top with more in the background and a few Samoas in the front of the frame.

What is the Difference Between Caramel deLites® and Samoas®?

Caramel deLites® and Samoas® are two of the most beloved Girl Scout cookies and are often thought to be exactly the same. But they’re not! While both feature a caramel-coconut-chocolate combination, the key difference lies in the baker. Little Brownie Bakers makes Samoas®, while Caramel deLites® hail from ABC Bakers, using slightly different recipes. This results in subtle variations. Caramel deLites® often have a higher ratio of cookie to caramel, appealing to those who prefer a more balanced bite. Samoas®, on the other hand, boast more coconut and a darker chocolate coating, creating a richer, more intense flavor for coconut and dark chocolate lovers.

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A pile of Samoas Blondies lay on a marble table top with lightly toasted tops.

Samoas® Blondies


  • Author: Anna Franklin

Description

Coconut and chocolate blondies might just be even better than this iconic cookie itself.


Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, room temperature
  • 1/4 cup canola oil
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 3 large eggs
  • 2 tsp vanilla
  • 1 cup Samoas® Girl Scout Cookie pieces (or Caramel deLites®)
  • 1 cup chocolate chips
  • 3/4 cup sweetened coconut flakes


Instructions

    1. Preheat oven to 350 degrees.

    1. In a small bowl, combine flour, baking powder, and salt, and set aside.

    1. In a large mixing bowl with paddle attachment, beat the butter, oil, and sugar for 2 minutes. Then beat in eggs and vanilla. Add the dry ingredients to the wet and mix just until incorporated, you don’t want to over-mix. Fold in the cookie pieces, chocolate chips, and coconut.

    1. Line a 9×13 baking dish with parchment paper sprayed with non-stick spray. Spread the batter out evenly and top with extra chocolate chips and cookie pieces.

    1. Bake in the oven for 35 minutes or until toothpick inserted comes out clean. Let it cool for 45 minutes before cutting.

Try our recipe for Thin Mint® Ice Cream Sandwiches for more Girl Scout Cookie fun.

Recipe, Styling, and Photography by Anna Franklin
Story by Kylie Thomas

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Lemon-UPS® Crunch Pops

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Light yellow popsicles on a textured surface covered in a Girl Scout Cookie Lemon UPS crunch coat with sliced lemons an Lemon-UPS in between the popsicles.

Indulge in the irresistible flavors of Girl Scout Cookie season with our Lemon-UPS® Crunch Pops recipe. These treats are inspired by the beloved Lemon-UPS® Girl Scout Cookies! Reminiscent of the iconic Good Humor Strawberry Shortcake Bars you used to run to the ice cream truck to buy. With each bite, savor the perfect balance of creamy, citrusy sweetness and satisfying cookie crunch that will have you asking, “Should I have another?” Treat yourself to a burst of lemony goodness that takes you back to your childhood.

How Long Have Lemon-UPS® Been Around?

Lemon-Ups® Girl Scout cookies were first introduced as a new cookie in 2020. These crispy lemon cookies have a layer of tangy lemon glaze on one side and feature an inspirational message related to leadership as well. Lemon-Ups® are a creation by Little Brownie Bakers, one of the two companies that produce Girl Scout cookies. While they are a relatively new addition to the Girl Scout cookie lineup, there’s no sign of the Girl Scouts discontinuing this cookie any time soon.

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Light yellow popsicles on a textured surface covered in a Girl Scout Cookie Lemon UPS crunch coat with sliced lemons an Lemon-UPS in between the popsicles.

Lemon-UPS® Crunch Pops


  • Author: Anna Franklin
  • Yield: Makes 12 1x

Description

A refreshing and tangy crunch pop treat.


Ingredients

Scale
  • 1 can evaporated milk
  • 1 can condensed milk
  • 1/4 cup whole milk
  • 3/4 cup lemon juice
  • Zest of 1 lemon
  • 1/4 tsp vanilla
  • 1/4 tsp dried ground turmeric for color (optional)
  • 1 container Lemon-UPS® Girl Scout Cookies, crushed


Instructions

  1. Mix together evaporated milk, condensed milk, whole milk, lemon juice, lemon zest, vanilla, and turmeric until fully incorporated.
  2. Pour mixture into a container that is easy to pour out of, like a glass measuring cup with a spout, or a Rosti bowl with a spout.
  3. Pour mixture into popsicle molds and freeze overnight.
  4. Place cookies in a bag and crush until you have the texture of sand.
  5. Take pops out of the mold and roll is crushed up lemon ups

Check out our recipe for Do-si-dos® Cupcakes for more Girl Scout Cookie fun.

Recipe and Styling by Anna Franklin
Photography and Story by Star Laliberte

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Do-si-dos® Cupcakes

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A gathering of chocolate cupcakes with chocolate frosting as one sits split open in front of the group and two do-si-dos cookies sit to the right next to a spoon.

Peanut butter and chocolate may be one of the most loved dessert combinations. So when the two are mixed with the widely beloved Do-si-dos® Girl Scout Cookies, it’s no wonder this recipe is a winner. Imagine tender cupcakes infused with the nutty richness of peanut butter and crunch of cookies, crowned with a creamy swirl of frosting. Plus, it’s so simple to prepare, all you need is your favorite cake mix, frosting, and a box of Do-si-dos®. Just be sure to purchase your box of Girl Scout Cookies before it’s too late, and you have to miss out on this delicious recipe.

Do-si-dos chocolate cupcakes sit in a muffin tin as a spoon coated in chocolate and two do-si-dos cookies sit in front of the tray.

What Cake Mixes Can I Use Other Than Chocolate?

While you can use any cake mix you’d like, you do want to consider if it will combine well with the Do-si-dos®. Since these cookies are small peanut butter sandwiches, you can stick with flavors like vanilla, banana, or even german chocolate. But, you’ll probably want to avoid citrus flavors such as lemon or pineapple unless you want to really experiment.

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A gathering of chocolate cupcakes with chocolate frosting as one sits split open in front of the group and two do-si-dos cookies sit to the right next to a spoon.

Do-si-dos® Cupcakes


  • Author: Keith Recker

Description

The simple addition of adding Do-si-dos® to your favorite cupcake mix takes these treats to a new level.


Ingredients

Scale
  • Box of your favorite cake mix
  • 1 box of Do-si-dos® Girl Scout Cookies
  • 1 tsp of almond extract (optional)

For the frosting:

  • 1 can of your favorite frosting
  • 1 tbsp of peanut butter (optional)


Instructions

  1. Place one Do-si-dos® cookie in the bottom of each cupcake holder. Prepare cake mix as directed on the box. Add a teaspoon of almond extract to the cake mix if you’d like.
  2. Mix together frosting and peanut butter if desired.
  3. Let cupcakes cool after cooking and frost once cool.

Check out our recipe for Lemon-UPS® Crunch Pops for more Girl Scout Cookie fun.

Recipe by Keith Recker
Story by Kylie Thomas
Photography and Styling by Anna Franklin

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The Vandal’s Joey Hilty Talks Family and Food

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Chef Joey Hilty sits at a table with a reflection in the window framing him.

The unrelenting stress and punishing day-in-day-out grind of the restaurant business–especially during the holidays–is well documented. So, one could hardly blame exhausted The Vandal proprietor Joey Hilty for misremembering his own age when asked by a reporter in early January. “I’m 35. Wait–no, oh my God, I’m 36. I always forget,” he corrected with a laugh.

But give him a break; he’s also been busy training a recent addition to The Vandal’s team, and this new kid is a handful: cries, drools, and hits the bottle hard.

From Chef to Father

That’d be their first child, Halston Joseph Hilty, born December 5, 2023, to Mr. Hilty and his wife, Caitlin. He’s not quite ready to work on the line yet, but he made his first visit to the Lawrenceville restaurant with dad just after the new year.

“I definitely sleep very easy these days, even if it’s only for two hours a night… it’s the best two hours of sleep I ever had,” he said. “I thought I knew what [being a new dad] was going to be like, and then when he was born, my slate got wiped clean.”

But the joys and challenges of becoming a new father have also served to streamline his focus on his first “baby,” the restaurant, and to do things in a more thoughtful and efficient manner.

“It’s forced me very quickly to improve my communication skills, because I don’t have the liberty to come here at eight o’clock in the morning, and have my coffee and brainstorm. A lot of that time was unproductive. I felt like I was productive because I was here, but realistically I could have condensed everything. I think it’s that Pittsburgher blue-collar mentality where if you’re not working, you’re not valuable. And I do still kind of have a relationship with that kind of work ethic–that, I don’t recommend for anybody. But I also don’t shy away from it for myself.”

A sandwich with pickles and a seeded bun sits on a plate next to a side of french fries.

A Prize for Pittsburgh

The Vandal was a precocious entrant to the Pittsburgh dining scene when Mr. Hilty and business partner Emily Slagel opened it in 2015. The chic minimalist design, gourmet sandwiches by Chef Csilla Thackray, emphasis on hospitality, and punk-rock-sounding name made the BYOB spot an immediate sensation in the city, and The Vandal quickly garnered national attention in The New York Times, Zagat, Esquire, and Eater.

“I think one of the best and worst things that happened to us is that as soon as we opened, there was like an article,” he said. “We were like the front [travel section] page of The New York Times! I mean, it’s all downhill from there,” he laughed.

“At first it’s like you’re kind of full of piss and vinegar. I was in my late 20s,” he said. “But you go through these growth years, where you’re still figuring out what’s going on, and you find yourself, like oh, s— we’re not on this “best restaurant” list. Are we doing something wrong? You certainly get a little bit in your head about it. But, I will tell anybody–that stuff, it matters, and yet at the same time, it does not matter at all.”

And that kind of perspective has taken The Vandal from rustic sandwiches and BYOB to a truly sophisticated-but-never-stuffy dining experience with a refined menu, well-crafted and curated beverages, and exceptional service.

Local and Delicious

Recent menus featured entrées such as a gorgeous duck breast and demi-glace served with roasted beets from local COLDCO Farm, walnuts, and preserved plum, or starters such as an “eclair” of chicken liver mousse and port-poached cherries; savory beef cheek croquettes over caramelized onion, topped with a zippy horseradish crème, or a shrimp cocktail with five meaty prawns bunched together like a big man’s fist and served with a piquant kimchi cocktail sauce.

A cocktail martini glass sits on a wooden table with a shorter cocktail glass beside it.

Cocktail highlights include the Okey-Smokey with mezcal, Bénédictine, Montenegro amaro, and a fig and lapsang souchong tea syrup.

On a busy night, the dining room positively hums and if you squint it wouldn’t seem out of place in a Northeast or Pacific coastal city. But Mr. Hilty is a dyed-in-the-wool Pittsburgher and the Chartiers Valley High School alum and Friendship native exudes the warmth and matter-of-fact sensibility of his hometown. “I feel like I’ve learned over time that you build the relationship and you build that rapport with your customers. And then you earn the right to start to push [culinary boundaries] a little bit,” he explained.

“And I think like, once you create that, it’s sort of like, okay, ‘I trust what they’re doing. Because, I’ve been there and I know what they’re about. This is a little different. Cool. I bet that this will be a good version of this thing,’ or ‘I’m not familiar with that, but I’ll try it here.’

“And you can’t rush that. It’s like an organic thing. A lot of restaurants that I respect have kind of done that,” he said, citing Dish Osteria and Morcilla as examples. He also applauded the boundary-pushing of Chef Mike Godlewski at EYV on the North Side and cited Curtis Gamble previously of Station as a friend and mentor.

All in the Family

It’s a family affair at The Vandal. His retired father is the restaurant’s handyman and occasional dishwasher and his mother does the linens. And, as a new dad, he’s taking care of himself–weight training, eating better, cutting back on alcohol. “Aging with dignity,” he quipped.

But at 35–err, 36–he’s still only getting started. Another neighborhood restaurant or maybe a sandwich shop might be in the cards someday, but right now his professional focus is solely on The Vandal, and taking it as high as it can go.

“I want to do everything better,” he said. “I’m competitive with myself and with my peers and I’m glad that I’m as competitive with myself as I am, because it has pushed us further along. I’m one of those owners who really wants to be here. And I love it. There’s nothing better than a busy night of service. And that still gets me going.”

Try some of Chef Joey Hilty’s recipes at home below!

Easy Sherry Vinaigrette

Potato Rösti

Rice Pudding with Candied Pumpkin and Caramel

Braised Lamb with Mostarda Mantovana

Story by Dan Gigler  / Photography by Jeff Swensen

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Cardamom and Clove Oat Milk Latte

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A cardamom and clove oat milk latte in front of a small espresso machine.

Here’s how we start the week after we’ve lost a precious hour of sleep due to Daylight Savings Time: Cardamom and Clove Oat Milk Latte. Calling all post-spring-ahead sleepy heads. There’s no better way to kick off your week than a creamy latte with a double shot of espresso and a dash of invigorating spices. Say “goodbye” to groggy mornings and “hello” to a week full of vitality and zest with our Cardamom and Clove Oat Milk Latte.

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A yellow mug with a latte surrounded by a small glass jar of simple syrup, Nespresso coffee pods, sugar cubes on a little stack of yellow plates and a silver spoon on a wooden surface.

Cardamom and Clove Oat Milk Latte


  • Author: Anna Franklin

Description

Perfect for sipping during fall and winter.


Ingredients

Scale
  • 2 shots espresso
  • 4 oz oat milk
  • 1 oz cardamom and clove simple syrup (see recipe below)

For the cardamom and clove simple syrup:

  • 1/2 tsp whole cloves
  • 1 tsp cardamom pods
  • 1/2 cup sugar
  • 1/2 cup water


Instructions

  1. Steam 4 ounces of oat milk until slightly foamy.
  2. Swirl in 1 ounce of the cardamom and clove simple syrup.
  3. Brew 2 shots of espresso in a mug and pour into frothed oatmilk.
  4. Serve immediately.

For the cardamom and clove simple syrup:

  1. Bring everything to a boil in a sauce pot and simmer until all of the sugar is dissolved.
  2. Cool and do not strain out the spices, you want to let the cardamom pods and cloves to infuse into the syrup. This will last in the refrigerator for up to 6 months.
A yellow mug with a latte surrounded by a small glass jar of simple syrup, Nespresso coffee pods, sugar cubes on a little stack of yellow plates and a silver spoon on a wooden surface.

Recipe and Styling by Anna Franklin
Photography by Dave Bryce
Marcus Collection Salt-Glazed Stoneware provided by Blue Pheasant

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Girl Scout Cookie Trifle

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A Girl Scout Cookie Trifle layered in a clear bowl decorated with green cake moss and mushrooms on top and below the glass bowl.

The annual sale of Girl Scout cookies is an event not just for young entrepreneurs, but also for those of us with a tender heart and sweet tooth. You can eat a box all by yourself, or make a lovely Girl Scout Cookie Trifle and share it at your next dinner party. Contact your nearest and dearest scout to order the cookies, and hit the grocery for the rest.

What Are Tagalongs® Girl Scout Cookies?

Tagalongs® are Girl Scout cookie that has been around for a long time. These little treats combine peanut butter and chocolate in a truly irresistible way. They feature a crisp, buttery shortbread cookie that’s topped with a thick layer of creamy peanut butter filling. This peanut butter layer is then generously coated in a rich, fudgey chocolate coating. The bite that this combination creates combines salty peanut butter, sweet chocolate, and a satisfyingly crunchy cookie base. This makes them the perfect addition to our Girl Scout Cookie Trifle.

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A Girl Scout Cookie Trifle layered in a clear bowl decorated with green cake moss and mushrooms on top and below the glass bowl.

Girl Scout Cookie Trifle


  • Author: Anna Franklin

Description

This dessert will blow your expectations for Girl Scout Cookies in an elevated fashion.


Ingredients

Scale
  • 1 box instant chocolate pudding, per box directions
  • Homemade peanut butter mousse (recipe below)
  • Store-bought brownies, crumbled
  • 1 box Tagalongs® Girl Scout Cookies
  • 3 store-bought vanilla cupcakes, crumbled up and tinted with green food coloring

For the homemade peanut butter mousse:

  • 1/2 cup smooth peanut butter
  • 4 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 3/4 cup heavy cream


Instructions

  1. In a large trifle dish, layer the chocolate pudding, peanut butter mousse, brownie crumbles, and Tagalong cookies in layers.
  2. Once the trifle dish is layered to the top, garnish with the green “moss” cake crumbles.
  3. This can be garnished with gummy worms, edible flowers, or rock candy. Have some fun with it! We chose to make edible white chocolate mushrooms using silicone molds we found on Etsy.

For the homemade peanut butter mousse:

  1. In a large bowl, mix together the peanut butter, cream cheese, and powdered sugar until smooth and combined. Set aside.
  2. In a separate bowl, beat the heavy cream to stiff peaks.
  3. In thirds, gently fold the whipped cream into the peanut butter mixture until combined.

Story, Recipe, and Styling by Anna Franklin
Photography by Dave Bryce

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Strawberry Shortcake Ice Cream Pie

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An ice cream cake pie decorated with strawberries and flowers with a slice taken out of it sits on a cutting board on a white table. Strawberries and Trefoil Girl Scout Cookies surround the pie.

Resisting the urge to buy a box (or a dozen) of Girl Scout Cookies is futile. And yes, you could keep them all to yourself, or you could prepare a lovely and easy-to-make Strawberry Shortcake Ice Cream Pie to share at the dinner table. The crust uses handfuls of crushed Trefoils. Either way, we won’t judge because we’re right there beside you with the same dilemma. But, if you do choose to make our ice cream pie, get ready for layers of creamy strawberry filling that perfectly compliment the sweetness of crunchy Trefoils.

What are Trefoils?

Trefoils, also known as shortbread cookies, are a classic Girl Scout Cookie that has been around for decades. These buttery, shortbread cookies have a simple, yet delicious flavor. They’re typically round, flat, and slightly sweet, making them the perfect snack or dessert. Trefoils are often enjoyed on their own or paired with a cup of tea or coffee. Their versatility and timeless appeal have made them a perennial favorite among Girl Scout Cookie enthusiasts. You can get these cookies during the spring when Girl Scout Cookies are sold, or substitute them for regular shortbread cookies.

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An ice cream cake pie decorated with strawberries and flowers with a slice taken out of it sits on a cutting board on a white table. Strawberries and Trefoil Girl Scout Cookies surround the pie.

Strawberry Shortcake Ice Cream Pie


  • Author: Anna Franklin

Description

A new way to enjoy Girl Scout Cookies!


Ingredients

Scale

For the crust:

For the filling:


Instructions

For the crust:

  1. Place cookies in a large gallon-size Ziploc bag. Seal all but 1 inch of the bag (so air can escape) and roll with a rolling pin until the cookies are a fine crumb. You can also use a food processor if you have one.
  2. Place cookie crumbs, sugar, and butter in a large bowl and stir with a fork until the mixture looks like wet sand. Place in a 9-inch pie plate and press until it’s very compact.
  3. Chill crust for 1 hour before filling.

For the filling:

  1. Once your pie crust has chilled for at least one hour, spread a thin layer of vanilla ice cream on the crust. This will be your first layer.
  2. After that, arrange the fresh strawberry slices so they cover the whole pie.
  3. Arrange the strawberry shortcake pops in an even layer; you may have to break up some of the pieces to get them to fit into the small spaces.
  4. Once the shortcake pops are in an even layer, top with the remaining vanilla ice cream in an even layer.
  5. Place back in the freezer for at least 1 hour so everything can solidify and set. This will make it easier to cut once you are ready to serve it.
  6. Garnish with fresh berries before serving.

Story, Recipe, and Styling by Anna Franklin
Photography by Dave Bryce

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Top 10 Picks at Maison&Objet 2024

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A cream colored desk and a cream colored stool sit below a black sculpture on the wall from the Maison&Objet Show.
Photo courtesy of Ethnicraft

A rare snowstorm and chilly temperatures descended on Paris as over 70,000 people made their way to the aisles of the biannual Maison&Objet event, held at the Paris Nord Villepinte exhibition park. Inside, exhibitors had shaken off the cautious blanket of off-white bouclé seen in recent years and swapped in bright colors, exuberant patterns, and intriguing new textures. The mood felt more hopeful, experimental, and even a bit riskier.

A blue lounge chair sits beside a blue side table in a minimalist white room.
Photo courtesy of Serax

Valerie Lounge Chair and Side Table by Marie Michielssen for Serax

At the perfect angle for relaxing or typing on your laptop, this painted metal lounge chair by Marie Michielssen comes in a particularly rich blue. Paired with a generous side table, it also makes a great setting for a casual lunch or afternoon tea.

Oval shaped table lamps in the colors orange and red sit on white podiums, lit up between their two ovals.
Photo courtesy of Anne-Emmanuelle Thion

Aurora Table Lamp by Amca Oval

The new editions build on the original raw oiled aluminum finish, the bright hues of these laser-cut Aurora table lamps acting like miniature suns bringing delight and warmth.

Two shelves that also function as desks sit in a white minimalist room, a white stool in front of the wider one on the left and a lamp on the one on the right.
Photo courtesy of Pierrick Vierny

Shelf/Desk Shelf by Magic Circus Éditions 

Available as a shelf or a desk shelf, this floor to ceiling unit can be placed almost anywhere. It’s connecting parts are carefully hidden, leaving only a graceful, sculpture-like presence.

A cream colored desk and a cream colored stool sit below a black sculpture on the wall from the Maison&Objet Show.
Photo courtesy of Ethnicraft

Elements Collection by Ethnicraft

Microcement, a mix of cement and polymers, results in an easy-to-clean yet inviting surface. Each piece is unique because it’s hand finished as we could see at Maison&Objet. Available as a table, side table, and console.

A simple white lamp on display for the Maison&Objet show by Index Office.
Photo courtesy of Anne-Emmanuelle Thion

IO Lamp by Nelson Fossey/Index Office

Designer Nelson Fossey sought to create a 3D lamp that had a softness, pattern to have a fabric-like openness. An inner shade (also 3D-printed) diffuses the light and creates a magical glow.

A beige colored cabinet and sink design by Studio Rombauts for the Maison&Objet show
Photo courtesy of Studio Rombauts

Il Giro by Studio Rombauts through Belgium is Design

A modular indoor/outdoor kitchen and bar cabinet system that redefines the space in which it resides. Completely custom and available in a variety of materials. Additional components beyond those shown are also possible.

An orange unique stool by Senimo featured at the Maison&Objet show with a white sculpture of a man sitting on top.
Photo courtesy of Mathilde Hiley

Sharpei Stool by Senimo 

Designer Fabien Colomines takes ethically sourced materials and painstakingly hand-crafts them into a small series of striking furniture pieces. The lacquered MDF stool also comes with an optional table top.

Three vases in various blue pigmented shapes against a burgundy background featured at the Maison&Objet Show.
Photo courtesy of Mazharia

Pieces from the Greek, Classico, Dada, and Outdoor Collections by Mazharia

The owners of Mazharia were inspired by the intense Majorelle Blue pigment found in Jacques Majorelle’s garden in Marrakech. They applied it to a series of terra cotta vases in both traditional and more modern shapes at the Maison&Objet show.

A table with a glass top and orange marble bottom sits in a living room with an orange wall and white couch.
Photo courtesy of Luis Barbesier

Olympe Table by Songe Mobilier

Designer Clément Sinibaldi combines quality Brazilian marble with clear tempered glass to create pieces that are a conversation between the natural and the man-made. Provençal artisans handcraft each table.

A green colored game set made by Giobagnara for the Maison&Objet Show.
Photo courtesy of Giobagnara

Leather Boules Set by Giobagnara

The Mediterranean outdoor game gets a luxury upgrade. The case, with a solid walnut handle, uses Poltrona Frau’s Pelle Frau®, which is water- and stain-resistant—not to mention beautiful.

Story by Stephen Treffinger

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