A few weeks ago, my lovely roommate alerted me to a contest that the Girl Scouts of Western Washington were putting on: a Food Blogger Contest. Any Food Blogger who signs up for the contest receives five free boxes of Girl Scout cookies in exchange for creating a recipe utilizing Girl Scout cookies and submitting the recipe to the contest.
Not only was I ecstatic to participate in this local contest, but I absolutely love Girl Scout cookies. I usually indulge in Girl Scout cookies that are more of a chocolate-y nature; however, I decided to use the lemon-flavored Savannah Smiles cookies for this baking extravaganza instead. Why? I have recently been itching for warm weather and have lately welcomed any and all chances to partake in foods and activities that remind me of Spring, sundresses (hence the blog title) and barbecues (still cannot wait for my upcoming visit to the South!). And, since the Northwest has experienced a few rare recent bouts of sunshine for the Winter, I figured I’d complement the sunshine by baking something lemon-inspired to get us all in the mood for Spring!
So, with a few household ingredients and a generous gift from the Girl Scouts, I happily made a Lemon Icebox Pie (with a twist – the crust substituted Savannah Smiles cookies instead of graham cracker crumbs).
Step 1: Grease Springform Pan
Step 2: Crush Lemon Cookies
Step 3: Pour Melted Butter, Sugar, Crumbled
Cookies and Salt Into Food Processor;
Pulse Until Combined
Step 4: Press Crust Into Springform Pan
Step 5: Whisk Condensed Milk With Lemon
Juice; Whisk Egg Yolks With Lemon
Zest; Combine Both Mixtures
Step 6: Pour Liquid Mixture Into
Springform Pan; Bake at 325
Degrees for 25 Minutes; Freeze Overnight
Step 7: Cut Paper Stars (Or Other Shapes);
Place Onto Cooled Cake; Sprinkle
With Powdered Sugar
Step 8: Add Blueberries and Eat!
I love lemon-themed recipes. Out of all the ones that I’ve tried, I believe this one best captured a lemon flavor through an intense sour lemon filling that was complimented by a sweet Girl Scout cookie lemon crust.
Don’t be fooled – this recipe rings true to the name of “Icebox”. This pie is technically “frozen”; however, it does not come out of the freezer frozen like a brick. But, beware, it does start to melt and get soft rather quickly so I recommend consuming quickly. I decided to serve this on Superbowl Sunday, and luckily for us all, it was tasty enough so that it wasn’t a problem!
Cheers!
Again, I’d like to give a special shout-out and thank you to the Girl Scouts of Western Washington – this was a fun contest and I’m glad that I had the chance to participate. Don’t forget to check out their cookie sale March 2 – 18. If you need more information, check out their awesome cookie locator platform or their app or check them out on Facebook and Twitter to see what they’re doing!
For Christmas, my wonderful boyfriend bought me an ice cream machine from Cuisinart. I was thrilled at his neat choice and was just waiting for the perfect weekend to try it. This past weekend I finally had enough time to peruse through recipes. While searching, I found plenty of amazing recipes, but I figured that I’d play it “safe” the first time around with Pumpkin Pie Ice Cream.
Step 2: Add Pumpkin Purée and Spices 
