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Thin Mints and Trefoils = The Double Trouble Tart

I was at dinner with a friend perusing the various soup and salad menu options I had resigned myself to, when an email from the Girl Scouts of Western Washington landed in my inbox. Would I like to participate in a Girl Scout Cookie Recipe Contest? The Grand Prize includes 24 boxes of Girl Scout Cookies…

I eyed up the unsatisfying selection of salad options with Thin Mints, Trefoils, Peanut Buttery DO-SI-DOS and chewy Samoas dancing through my head. Those visions turned into a Double Trouble Tart. Thin Mints, Chocolate, mint, pecans, and Trefoil shortbread combine into a dessert so decadent, eating it will make you feel nothing short of naughty.


Double Trouble Tart

Double Trouble Tart



20 Thin Mint Girl Scout Cookies

1/4 c. unsalted butter, melted, plus enough butter to butter the pie plate


12 ounces semisweet chocolate chips

1 cup heavy cream

1/2 c. chopped pecans


12-16 Trefoil Girl Scout Cookies

1/2 c. semisweet chocolate chips

Peppermint Extract


For the Crust: Preheat oven to 350 degrees. Crush 20 Thin Mint Girl Scout Cookies (a quick turn in a food processor or mini-prep does the trick). Pour crushed Thin Mints into a small bowl and combine with 1/4 c. melted, unsalted butter. Mix until the Thin Mint crumbs stick together when pressed. Butter a 9 – 9.5″ pie plate. Press the crumb mixture into the bottom of the pie plate. Bake for seventeen minutes. Cool for twenty minutes or until the crust returns to room temperature.

For the Filling: Once the crust is cool, pour chocolate chips and pecans into a medium bowl. Heat the cream over medium heat in a small saucepan, stirring frequently until the edges start to bubble. Remove from heat and pour over the chocolate chips and pecans. Stir until completely mixed. Pour into the pie plate over the Thin Mint crust. Cool in the refrigerator until set, at least 4 hours. (This is a great make ahead dish as it can chill and set overnight.)

For the Trefoil Topping:  Lay a piece of wax paper on the counter or on top of a cutting board. Stack 12-16 Trefoils on the wax paper. Melt 1/2 c. of chocolate chips. If you like, you can do this in the microwave in a microwave safe bowl by microwaving in 30 second intervals at 1/2 power. Stir after every 30 seconds. It usually takes no more than one minute to melt the chocolate this way. Once chocolate is melted, pour in ten-fifteen drops of peppermint extract (the more the mintier) and stir to combine. Use a spoon, knife or pastry brush to cover one side of each of the Trefoils. Brush an entire side or get creative and brush the edges and raised portions of the Trefoil design. Set on wax paper, chocolate-free side down to cool and harden.

To Serve: Once the tart is set, remove from the refrigerator and decorate with your mint chocolate Trefoils and a sprig or two of mint if you have it handy. When it’s time to eat cut into 12-16 slices and top each slice with a mint chocolate coated Trefoil.

***The Girl Scouts will be selling cookies in Western Washington March 1-17th. Stock up while you can (those Thin Mints store perfectly in the freezer – and are excellent eaten frozen or refrigerated).

****Please check out the Girl Scouts’ Contest Page on February 19th to see if my Double Trouble Tart makes the finals!

Kick Your Grilling Up a Notch With Cheese Stuffed Burgers

Blue Cheese Stuffed Burgers

Seattle is finally enjoying some sun after days of rain with more on the horizon. When it’s sunny, Seattleites flock to the outdoors and the smell of charcoal wafts through the neighborhoods. When I catch that smell I start thinking of burgers. Cheese stuffed burgers to be exact.

Burgers stuffed with cheese is the savory equivalent of a jelly donut. You get a crisp bun, meat that is positively juicy – no medium-well only at our house – and gooey, hot cheese filling in the middle. Forget the ordinary burgers, once you start stuffing your meat you’ll never go back.  (For the slider version of this savory treat, check out my recipe in the Nudie Foodies: Food Bloggers Peel for Japan cookbook.) 

Cheese Stuffed Burgers

Ingredients: Makes 4

  • 1.25 pounds of ground beef. Minimum fat of 7% but you can go higher if you like.
  • Cheese: grated or broken into pieces. We like Cougar Gold Cheddar, Beecher’s Flagship Cheddar and Rogue Creamery Smokey Blue Cheese.
  • Hamburger buns (buy or make your own, just make sure they are not too squishy);
  • Waxed paper.


  • Onions: either raw or grilled, I prefer the carmelized taste of grilled onions;
  • Lettuce;
  • Tomato;
  • Variety of condiments (mustard, mayo, but no ketchup please, it overwhelms the taste).

Step One: Get Your Grill Going (For Charcoal Grills Only)

If you’re a fan of the gas grill, skip on down to Step Two, but if you’re charcoal grill fans like us, you’ll want to get your grill going before you start assembling your stuffed burgers. Unlike traditional burgers, stuffed meat requires indirect or slow heat. We get our charcoal going and let the coals heat for about 20 minutes before putting the burgers on the grill.

Step Two: Forming and Stuffing the Hamburger Patties

Each stuffed burger requires two thin patties. So for four burgers, you need eight patties.  Roll your meat out as thin as a pie crust and then use a glass to make patties of matching size.  

On four of the patties layer your cheese in the middle of each patty. Be generous with that cheesy filling. Once your cheese is in place put another patty on top and crimp the edges of the two patties together to seal the cheese inside the meat. 

Step Three: Start Grilling

Now that your stuffed burgers are assembled, it’s time to get them on the grill. You want to cook on low or indirect heat so the cheese can melt.

Stuffed Burgers on the grill

15-20 minutes is optimal for achieving volcanic, cheesy, fabulousness. During the last few minutes we like to spray our hamburger buns with a decent coating of olive oil and throw them on the grill. Once everything is cooked, take it off the grill and assemble as you see fit. With a blue cheese filled burger I favor onions (raw or grilled) and Maille’s chocolate-mustard – my homage to Paris.

And one last but vital note – there is an art to eating a stuffed burger, go slow and hold the back of the burger down so the cheese doesn’t go exploding out the back when you take that first bite 😉

Hamburgers on Foodista