Saturday night’s Cocktails & Cookies event at the Drury Plaza Broadview once again sent me into a sugar coma, but I regained consciousness in time to gather all the pertinent information about the Chef of the Hour, Kelly Duggan.
Duggan is the owner of Velvet Cream Bakery, and her cookie truffle was the winning dessert at the event, in which local chefs try to create the best dessert using Girl Scout Cookies as one of the ingredients. This is the second year I’ve helped judge at the event, which is a fundraiser for Girl Scouts of Kansas Heartland. It’s a tough job…
She used the Lemonades Girl Scout cookies, combining them with cream cheese for a soft center that she encased in white chocolate and topped with a limoncello lemon curd. (She’s posted the recipe on her blog.)
My fellow judges, KSN personality Barbara Baan and Old Chicago East manager Sean DiGiovanni, and I were pretty united in our love of her citrus-y creation, which packed a lot of flavor into a little package.
Duggan also told me that soon she will begin selling her cake pops and cake truffles out of W.O.W. Cakes, a wedding cake business at 2724 N. Amidon.
All the desserts were pretty fabulous, and other entrants included Chef Ben George of Tallgrass Country Club and Adam Courtney of AVI.
You’ll have another chance to sample Duggan’s creations at next month’s Death by Chocolate, an Exploration Place fundraiser scheduled for March 31.
I’m a judge at that one, too, so I’m already prepping for my next sugar coma.