It’s Girl Scout cookie time!

Local Girl Scouts are taking orders for Girl Scout Cookies.

The annual Girl Scout Cookie program is the leading financial literacy program for girls in the U.S., teaching them five essential skills they’ll use for the rest of their lives: goal setting, decision making, money management, people skills, and business ethics. Girls can earn money to pay their way to Girl Scout camp and other fun and exciting opportunities.

Don’t know a Girl Scout but want cookies? Call the Cookie Hotline: 888-474-9686 ext. 4201, and leave a message including the name of your town, and someone will get back to you.

Girl Scout Cookies will be delivered in early March. At this time, cookie booth sales will begin and run through mid April. You can use the Girl Scout Cookie Locator app available at to find a booth sale near you.

There are seven varieties, which sell for $4 a box; all of the proceeds support local Girl Scouts and programs. A new gluten-free option, available in limited quantities, is the buttery Toffee-tastic, at $5 per box.

For more information, call 1-888-474-9686, or go to

Samoas celebrate their 40th birthday this year. Buy a box and try making this sweet treat.

Thank Heaven for Little Girl (Scout)s Samoa Cheese Tart

1 box Samoa cookies

3 T. butter, melted

8 oz. package cold cream cheese

8 oz. container cold mascarpone

1/4 c. granulated sugar

2 c. dulce de leche, divided

1 c. flaked coconut

4 oz. bittersweet chocolate, melted

Process cookies into crumbs in the food processor. If you don’t have a food processor, put them in a plastic zipper bag and beat the hell out of them until they turn into crumbs. Mix crumbs with the butter in a bowl. Press the crumbs into a 9- or 10-inch tart pan, preferably one with a removable bottom. Chill for at least 30 minutes.

In another bowl, combine cream cheese, mascarpone, sugar and dulce de leche. Beat on medium speed until well blended, about 2 minutes. Pour filling into tart shell and chill for at least 2 hours.

Meanwhile, toast the coconut by heating it in a small skillet over medium to medium-high heat, tossing it often so it doesn’t burn. When the coconut is golden brown, remove from heat and set aside to cool.

When tart is thoroughly chilled, spread remaining cup of dulce de leche over the filling, gently spreading it to cover. Be careful not to mush the filling. Spread the toasted coconut over the dulce de leche and drizzle with the melted chocolate.

From the food blog “Sticky Gooey Creamy Chewy,” with permission.

Categories: Food news