Page 28 February 2015 Annual cookies sales inspire whimsical restaurant eats By Amanda Goossen For the second year in a row, chefs from some of the state’s most popular restaurants will use their culinary prowess Girl Scout Cookies – Do-si-dos, Samoas, Tagalongs, Thin Mints, Trefoils, and new dessert menu item. Each restaurant has agreed to feature its dessert on its menu from February 1-28. A portion of the the local council’s Camp Sombrero into the Leadership Center for Girls and Women. Participating restaurants can be found by visiting girlscoutsaz.org. Three area chefs, however, gave Arcadia News their recipes, so you can bring the Girl Scout Cookie creations into your own kitchen. INGREDIENTS !"# • 6 cups caramel sea salt ice cream • caramel sauce • chocolate sauce RAH-RAH RAISIN MUD PIE PREPARATION ! "# $ Using a food processor or blender, break down remaining cookies to desired size. In a mixing bowl, measure 2 cups of broken down cookies and 6 cups of ice cream and fold mixture until blended well. In a small ring mold or other mold, shape mixture. %& ' $ & $ $ ( # ) *)+ Recipe from Enrique Sanchez, 5th and Wine INGREDIENTS • 3/4 cup sugar • 2 tablespoons cornstarch • 3 cups milk • 4 egg yolks • 1 teaspoon vanilla extract BANANA TREFOIL PUDDIN’ PREPARATION Mix together sugar and cornstarch and slowly add milk. This should be cooked in the top of a double boiler, but you can cook it over low to medium heat, stirring constantly until it thickens into a custard - do not leave it unattended. Slightly beat egg yolks and temper with a small amount 0$5 #' $ from heat and add vanilla and butter. Let cool. In a 9-by-9-inch oven safe baking dish, alternate pudding, bananas and Trefoils, beginning with pudding and ending with pudding. Add meringue topping (see below), if desired. Use additional trefoils on the side if you wish to dip into the puddin’. MERINGUE TOPPING • 3 egg whites • 1/4 teaspoon cream of tartar • 1/4 cup sugar Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar until stiff peaks form, then spread onto top of pudding mixture. Bake until golden brown. Recipe from Justin Olson and Amy Binkley, Bink’s Midtown and Bink’s Scottsdale • 2 ounces (1/2 stick) butter • 3 medium bananas, sliced • 1 box of Trefoils (Girl Scout Cookies) • meringue topping, optional (see below) INGREDIENTS ' • 1 cup white sugar • 3/4 cup chocolate chips (divided) • 1/4 cup crushed Do-si-dos (Girl Scout Cookies) • 1/2 cup unsweetened cocoa powder • 1 teaspoon baking soda CHOCOLATE DO-SI-DOS MUFFINS PREPARATION ; <==>%$ ' $? @ @ @ H' @ J@ and baking soda. Whisk vanilla extract, egg, yogurt, milk and vegetable oil in another 0 * $% KH< # H< $ Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Top with Sweet Peanut Butter Sauce and additional crushed cookies. SWEET PEANUT BUTTER SAUCE • 1 cup white sugar • 1/2 cup water • 1/2 cup peanut butter In a small sauce pan, mix together the white sugar and water. Bring the mixture to a boil 0 $ $J&& # Do-si-dos on top. Recipe from Aaron May, Over Easy in Arcadia • 1 teaspoon vanilla extract • 1 egg • 1 cup plain yogurt • 1/2 cup milk • 1/2 cup vegetable oil • Sweet Peanut Butter Sauce topping (see below) • 3920 S. Central Ave., Phoenix • 4121 N. 44th St., Phoenix Fax: 602-952-9233 • 5516 W. Glendale Ave., Glendale • 22 S. Mesa Dr., Mesa • 1017 E. Apache Blvd., Tempe • 1111 E. Buckeye Rd., Phoenix • 2628 W. Van Buren, Phoenix • 9309 W. Van Buren, Tolleson • • • • ! " ## $ $% &$ ' $ • () *+ # ,,-
Page 29 February 2015 Local chef’s newest creation is a treat for all By Mallory Gleich Nestled in a cozy spot in the shops of downtown Scottsdale is a gem by the name of Super Chunk Sweets and Treats. The owners, Country and Sergio Velador, pride themselves on creating homemade decadent treats for their customers to enjoy, but it didn’t start out that way. Country grew up in Mesa and Tempe, attending Arizona State University and earning a Bachelor’s Degree in Fine Arts for photography. Sergio grew up in Escondido, California and also lived in Flagstaff before moving to Chicago. The two met when Country also moved to Chicago after graduating from ASU. Both Country and Sergio have experience in the restaurant industry, both in serving and in the back of the house with responsibilities such as cooking. After living in Chicago, the two moved to Los Angeles for a Arizona. Super Chunk Sweets and Treats came to fruition three years ago, after the Veladors settled down in the Arcadia neighborhood. “We didn’t plan on this at all. We like to say Super Chunk found us,” said Country. Along with owning the sweets shop, Country is also the executive pastry chef at Cowboy Ciao in downtown Scottsdale. She has worked there for seven years. Sergio works full time in the front and back of the house at Super Chunk. The two have always dreamed of owning their own restaurant, which they plan on “I didn’t really plan on becoming a pastry chef, I just wanted to get experience so that we could open our own restaurant together,” said Country. Super Chunk is only the beginning for these two entrepreneurs. So how did they come up with the name? “We thought of that because we felt it described our products. We make our own candies and so it’s like a chunk of candy,” said Country. “It started with the caramel corn, because of the larger clusters. everything else,” said Sergio. “Plus, I like to think that the S stands for Sergio and the C stands for Country.” They played around with a few other names and kept coming back to Super Chunk. The two state that those two words perfectly describe their sweets. Super Chunk has a variety of different sweets from which to choose. These sweets stand out, however, in their eclectic chocolate bacon caramel corn, bleu cheese ! gumdrops and blackberry violet taffy, to name a few. Each product that the Veladors create comes from their very own recipes, and everything is baked from scratch. If there’s a sweet you’re craving, chances are the Veladors make it. Their shop is located at 7120 E. Sixth Ave. Suite 19 in Old Town Scottsdale. Their hours are Tuesday through Saturday from 11 a.m. to 6 p.m. and Sunday from 12 p.m. to 5 p.m. Handmade candies and treats line the shelves at Country and Sergio Velador’s shop, Super Chunk.