American Baker in Germany

 Obviously, there are no girl scouts in Germany, being an American organization, and as such there are no girl scout cookies. But, for those who miss them, here's a copycat recipe. Thin Mint Copycat: 1 1/4 cups (155g) flour 1/2 cup (50g) baking cocoa Dash salt 1/2 cup (125g) butter 1 cup (200g) sugar 1 egg 1/2 tsp mint extract 4 oz. (100g) dark chocolate 1/4 cup (65g) butter Cream 1/2 cup (125g) butter with sugar, egg, salt and mint extract.  Sift in flour and cocoa until mixture forms a thick dough.  Roll out the dough on a sheet of baking paper, using flour to keep it from sticking.  Cut out shapes, remove excess dough and place on a baking sheet and bake at 350°F or 180°C for about 10 minutes. Allow to cool completely.  In a small bowl, melt dark chocolate and 1/4 cup or 65g of butter together.  Spread onto cookies using the back of a spoon, or pipe on for a neater look.  Allow the chocolate to set completely. Not having a box of purchased thin mint...

 You can't buy butterfinger candy bars in Germany at the time of writing this blog. I was told it's because butterfinger candy bars are made with corn syrup from genetically modified corn, effectively banning them from the EU.  But I am a huge peanut butter fan. I miss butterfinger candy bars. Luckily, my dear mother had a copycat recipe that really works. Here we go. Butterfinger Candy Bars (Copycat): 2 cups (400g) sugar 1 cup (225mL) water 3/4 cup (180mL) corn or rice syrup 2 cups (480g) peanut butter 1 tsp baking soda Combine sugar, water and corn syrup in a small pot and heat it over the stove until it reaches hard crack stage. Line a baking sheet with parchment paper or butter it really well while the sugar syrup is cooking. Once the syrup has reach hard crack, remove from heat. Add baking soda and peanut butter. Stir until combined. Pour into the lined baking sheet and spread it around. While the candy is still hot, use a knife to cut it into pieces. Allow to cool comple...