Keep Calm because Girl Scout Cookies are HERE

Hello, My name is Kiana and I'm from Troop 3222.

My Cookie Goal 

311 boxes

My Cookie Earnings:

My troop and I are selling cookies so we can try to get enough money to go see a Broadway show and go out to lunch. We would also like to donate money to an agreed upon charity. Please help me reach my goal and Thank you so much for your support. 

My Cookie Learnings:

This will be my 4th year selling cookies. Every year, I have tried to increase my sales and have been successful thanks to loyal customers, friends and of course my family. 

It has been an amazing, exciting and fun experience for me. I have learned ways to boost my sales to reach my goals and also how to manage the money, I make from my sales. I learn something new every year. 

Purchase your Cookies Here 

We have your Favorite Girl Scout Cookies

Savannah Smiles Bite-sized lemon wedge cookies with dust zesty, and bursting with zesty lemon flavor. They are good as a cookie crumbling for ice cream or with tea. 

Trefoils Our traditional shortbread cookie. Makes a good crust for cheesecake

Do-Si-Dos  Peanut butter sandwich cookie. Crunchy oatmeal sandwich cookies with creamy peanut butter filling. 

Samoas Crisp cookie coated with caramel, sprinkled with toasted coconut and striped with dark chocolate coating. Great for cooking shrimp. 

Rah-Rah Raisins Hearty oatmeal cookies with plump raisins and Greek yogurt-flavored chunks. 

Tagalongs Crispy cookies layered with peanut butter and covered with a chocolate coating. Makes a great brownie. 

Thin Mints – Vegan Crisp wafers covered in chocolate made with natural oil of peppermint. You can make a brownie or crust for cheesecake. 

Toffee Gluten Free and only online

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Gluten Free Play Dough

If your child has a gluten allergy. Here's an a great gluten free play dough that will help make your little one creative without the fear of allergies flaring up.

Gluten Free Play Dough Recipe:

*Please see the notes for substitution ideas and tips

½ C Rice Flour
½ C Corn Starch or Arrow Root
½ C Salt
2 tsp. Cream of Tartar
1 C Water
2 T Oil

In a sauce pan mix flours and salt, mix in the rest of the ingredients and cook on low heat,  stirring, until thickened (a couple minutes).  Turn out mixture and, once cool enough, knead until smooth.  Add food coloring if you like.

Notes: 

You can sub in other flours for the rice flour, at least partly.  I have a big bag of bean flour we’re not using so I added about a 1/4 cup of that.

Likely tapioca starch or potato starch would work fine for the corn starch as well. This ingredient is the simple starch that helps “glue” the play dough together and adds a smooth feel.

Cream of tartar is an acid.  It acts as a stabilizer,  extending the “shelf-life” of play dough.
You can substitute 1/4 tsp of lemon juice or white vinegar for each 1/8 tsp of cream of tartar. Be aware if you use vinegar, the play dough will have a vinegar smell!

If, after a couple weeks in a jar, you find your play dough is kind of sticky (gross), you can add a bit more flour and oil to give it a little more life.

Yes, this is a recipe that involves cooking, but it really is easy and quick.

This recipe is from http://creativewithkids.com/gluten-free-play-dough-recipe-and-tips

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My Gluten Free Journey

Having a gluten allergy as an adult is no picnic in the park. It's been hard to find a brownie recipe or any recipe for that matter that I would totally enjoy. I came this recipe from allrecipes.com and I must say. I love this brownie. I hope you enjoy as well.

Ingredients
Original recipe makes 9 large brownies Servings
1/2 cup chopped walnuts, or to taste (optional)
1/2 (12 ounce) bag semisweet chocolate chips
1 teaspoon unsweetened cocoa powder
1/4 cup tapioca flour
1/4 cup sorghum flour
1/4 cup teff flour
1/3 cup unsweetened cocoa powder
1 teaspoon xanthan gum
1 pinch salt
1/2 cup butter, room temperature
1 cup white sugar
2 eggs, beaten
1 teaspoon vanilla extract

PREP
20 mins

COOK
25 mins

READY IN
45 mins

Directions
Preheat oven to 350 degrees F (175 degrees C).
Grease a 9x9-inch baking pan.
Toss walnuts and chocolate chips with 1 teaspoon cocoa powder in a bowl until well coated; set aside.

Mix tapioca flour, sorghum flour, teff flour, 1/3 cup cocoa powder, xanthan gum, and salt together in a separate bowl. Beat butter and sugar together in a separate large bowl until creamy. Stir in eggs and vanilla extract. Gradually add flour mixture to butter mixture until fully incorporated. Fold in nuts and chocolate chips. Spread batter into the prepared baking pan. Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 25 minutes.

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