Easter Treats

This is by far my favorite time of the year for multiple reasons. There is so much anticipation for the warm weather and long days to come. Easter brings new life and resurrection. The ground becomes soft and daylight savings time makes me giddy. Additionally, I am a spring baby so of course, I am partial to the spring season.

Who else associates Easter with Girl Scout cookies? Personally, I like the classics: Thin Mints and Samoas. These little morsels of goodness do not come cheap, either. They both weigh in at about 48 mg of phe for two cookies. Over the years I have become a little creative with the different cookies in an effort to savor the flavor.

Enjoy these for your Easter brunch!

Thin Mint Truffles

These were an absolute home run! I actually made a batch for St Patrick’s Day. My cousin and sister and S/Os (significant others) visited for the night to celebrate our minimally Irish lineage. These truffles are awesome frozen and I stuck half the batch in the freezer to save for Easter weekend.

Sorry to my vegan peeps but I add butter to everything. There are so few things in this world that PKU patients can enjoy without worrying about phe content and butter is one of them. Do not take that little joy away from yourself or your child with PKU. I do feel adding just a tablespoon of butter enhanced this recipe. You know my favorite quote- don’t be cheap with the butter!

1 package of Thin Mints

4 oz. low protein cream cheese softened (I used Daiya coconut cream cheese)

1 tablespoon butter softened

8 oz. chocolate flavored almond bark or Vitabites (both significantly lower in phe than chocolate chips)

green chocolate wafers for drizzling or green sprinkles

In a food processor, pulse the cookies into fine crumbs. You can smash them in a bag with a mallet if you do not have a food processor. It may be time to invest- definitely worth it. You can mix at this point but I left it in the food processor to combine cookie crumbs, cream cheese, and butter until well mixed.

Line a large cookie sheet with parchment paper. Roll the dough into scant 1-inch balls. The actual size is not as important but try your best to make them similar size. Place in the freezer for at least an hour. Ideally, you want the cookie balls to be nearly frozen but definitely thoroughly chilled.

In a small saucepan over low heat, melt the semi-sweet chocolate. Dip the chilled truffles in the melted chocolate using a toothpick. I actually forgot to buy toothpicks at the store so just dunked in the melted chocolate and fished out with a fork. Tap off any excess chocolate. Place on the parchment paper, and allow to set. My local grocery store did not have the green chocolate wafers so I used sprinkles. You want to sprinkle on before the chocolate sets.

Any green flare you can add will add to the presentation. Get creative! I figured the sprinkles would have the lowest added phe as compared to melted chocolate.

Samoa Martini

1 1/2 oz. vodka

2 oz. coconut milk

1 t. caramel sauce plus more for rimming

2 T coconut for rimming

chocolate sauce for drizzle

ice

I adapted this recipe for shooters that we enjoyed as a nightcap. It was a crowd pleaser for sure!

Mintini

Yield: 1 cocktail

1 1/2 ounces coconut cream

1 ounce Godiva Milk Chocolate Liqueur

1 ounce vodka

1 ounce Hershey’s Chocolate Syrup (plus extra for rim)

1/4 tsp. peppermint extract

4 Thin Mint Girl Scout cookies, crushed

Ice

1. Dip rim of glass into a plate of chocolate syrup and then dip into a plate of crumbled chocolate cookies.

2. Combine cream, chocolate liqueur, vodka, chocolate syrup, peppermint extract and ice in a cocktail shaker. Shake vigorously until a frost forms.

3. Strain into a martini glass and garnish with a spring of mint if desired.