I judged a fun event last night called Cocktails & Cookies, a fundraiser for The Girl Scouts of Kansas Heartland that included a challenge for local chefs: Make the best possible dessert using Girl Scout Cookies as one (or more) of the ingredients.
My mission: To taste all the desserts and pick my favorite, then sit on a stage, trembling from sugar overload, and explain why I liked what I liked. What can I say? It’s a tough job…
The clear winner was Hereford House’s offering: A chocolate and brown butter banana cake with caramel sauce, brulee of bananas, and cinnamon ice cream. Chef Eric Hyre put four different cookies into the concoction, and it was amazing — especially the buttery brulee.
Here are a few other pictures from the evening: