Building girls of courage, confidence, and character who make the world a better place

Join Us At Camp CEO!

By: Kim Dunne, Media Manager

camp ceoDue to a hugely successful Camp CEO last year – we are bringing it back this year!

Girls in grades 9-12 will spend a weekend learning from some of the area’s top women executives. Not only that – but they will slip into their favorite t-shirt and hiking shoes and participate in all of the fun traditional camp activities that you enjoy, like canoeing, adventure games, swimming, and much more!

During the weekend there will be mentoring workshops and you will discover what life is like in a variety of careers and gain insight into the challenges and triumphs of these professional women.

Camp CEO is taking place August 22-24 at the Comstock Program Center, north of Ithaca. The cost to attend is $180. To register, click here.

Don’t miss this exciting opportunity to connect with some of the top women executives!

By: Kim Dunne, Media Manager

buffalo stateAre you interested in majoring in the fine and performing arts in college? Do you want to talk to real students and professionals in the fields of the fine arts, music and dance? Then join the Buffalo State Campus Girl Scouts on Saturday, May 3 at the Buffalo State Campus!

All Girl Scouts, Daisies through Ambassadors, are invited to attend.

Here is a look at what each of the workshops provided will focus on:

  • Music: Led by the Buffalo State branch of the National Association of Future Music Educators, Daisies will get to learn songs and moves to show off to their friends and family. Brownies and Juniors will learn about all the different instruments and figure out which one might be the best choice for them! Cadettes, Seniors and Ambassadors will get a tour of the college-level facilities and learn about what it might be like to study music in college.
  • Dance: With the help of the Buffalo State Pop Dance team, all girls will learn an exciting form of dance that is used on campus to promote school spirit and build excitement at the Buffalo State sporting events.
  • Fine Arts: The girls will work first apart, and then together to create a collaborative city design using puzzles, a quilt and many other materials such as colored pencils, markers, crayon and construction paper. Led by a graduate student in Art Education, after each girl creates her own work of art, they will be combined together to create one amazing, Girl Scout artwork!
  • Museum Arts: At the art museum housed on the Buffalo State campus, the Burchfield-Penney Art Center, award-winning college artist Russell Ram will lead the Girl Scouts in a collage project that links words with images. As each of us responds differently to visual images, every piece created will be unique and personal. Beads, ribbons, and all types of collage materials will be incorporated into these one of a kind works of art.

The cost to register is $18 per girl and includes the cost of materials for the workshops, a Festival of the Arts patch, and a Festival of the Arts t-shirt. The deadline to register is April 28 and payment is due by April 30.

To register, e-mail or call (315) 879-2397.

How Sweet It Is

By: Kylie Pierce, Troop Leader in Rome

Sized_Cookies_ThinmintsMy co-leader and I have had a lot of fun helping our Daisies with their first Cookie Program, but even we had a little trepidation about our first cookie booth. Our girls have come out of their individual shells with us for the most part, but around strangers they are still a little shy (which isn’t necessarily a bad trait when it comes to strangers!). At our previous meeting we role-played what cookie transactions would look like, and the sorts of responses that they could give to various questions. They seemed to have a lot of fun acting out sales with their peers.

When we announced our first cookie booth slot and location, we expected that we would have some girls attend, but the troop turned out nearly in full force to support their girl-led goal of going to the zoo. They decorated their table with coloring sheets of zoo animals, and each Girl Scout wanted to be the first to sell a box. Our setup brought herding cats to mind – every girl was excited and anxious about the sale’s success.

After a little further organizing of ourselves and the group, the girls picked a buddy and, as we had done in meetings, each set of buddies had rotating jobs. Some girls would attract customers with boxes of various cookies as they came through the door, some girls would help restock the table, and two girls at a time would sell to customers. Each girl, when it was time to sell, signed a “Thank You for Supporting Our Troop” note, one of which went with every order.

I was a bit nervous that we would be overwhelming with customers – while we were unloading a previous cookie delivery, no fewer than three cars stopped on the street to inquire if we had any extras because they hadn’t placed an order yet! That said, my worries were groundless, and the cookie customers were our best allies. They knew that the girls were learning how to be Girl Scouting’s youngest entrepreneurs, and they played their parts particularly well. Customers asked the girls how much each box cost, let the girls tally the final bill, and even asked them to make suggestions on their favorite cookie, all with the patience of saints. They seemed genuinely happy to be receiving their perennial favorite cookies, and knowing that some of the proceeds were helping the girls go to the zoo made the deal even sweeter.

By the end of the evening, the girls were completing all their transactional steps without any assistance, and were so excited to learn that the nine of them sold an average of just over ten boxes each! They were able to feel the excitement of making and reaching a goal – many wanted to close our table and go directly to the zoo with their earnings. The five skills of the Cookie Program were executed beautifully by our budding businesswomen. In my mind, that is the sweetest transaction of all.

i cant waitBy Lisa Kaminski; Manager, Community Development

Here at Girl Scouts of NYPENN Pathways we are always adding new and exciting program events and activities for girls to take part in! Here are three new upcoming programs. Check them out!

Robot Riot – Four Wednesdays, April 16 through May 7, 2014 6 p.m. to 8 p.m., Cicero Service Center, Girl Scouts of NYPENN Pathways, 8170 Thompson Road, Cicero, NY 13039, (Onondaga County). Open to Girl Scouts in grades 4–12, adults, and non-registered girls. Build a robot and program it to do your bidding! Compete to see what your robot can do. Participants, including adults, work individually or in pairs using a Lego Mindstorm kit provided by Girl Scouts. At the end of the series, travel to SUNYIT for Robot Riot on May 11, 2014. Progress to the next level as a FIRST Lego League team. Series dates are April 16, April 23, April 30, and May 7. Adults within ratio required. Troops must provide a first aider.

I can cook too — Wednesday, April 30, 2014 5:30 p.m. to 7:30 p.m., Vella Kitchens, 237 Pittsford-Palmyra Road, Macedon, NY 14502. Open to Girl Scouts in grades K–5 and adults. Help prepare a soup, dinner, and dessert at this interactive cooking demonstration. Get to eat everything you make! Take home a recipe packet so you can re-create all of the food with your family. Receive a cooking fun patch for participating. A first aider is provided.

Day with Wolves – Saturday, May 17, 2014 10 a.m. to 1:30 p.m, Wolf Mountain Center, 562 Hopkins Crandall Road, Smyrna, NY 13464, (Chenango County). Open to Girl Scouts in grades K–12. Adults within ratio required. Troops must provide a first aider. Supports the following journeys: Daisy: 3 Cheers for Animals, Brownie: Quest, JunioraMUSE

For more information on these and the many other events available visit the council website at


There’s always time

By Lisa Kaminski; Manager, Community Development

i cant waitThere are lots of people who think that in order to be involved in Girl Scouts you have to be in a troop and you have to join in the fall and stay working with that troop for the whole school year. But, that’s not the case.

There are a variety of ways that girls, and adults can be involved with Girl Scouts! Maybe your daughter is interested in working in a troop and you joined in September at the school open house. That’s great! Maybe your neighbor’s daughter was busy with sports in the fall but still wants to be  Girl Scout so she decided to join a  troop in January. Wonderful! Maybe the girl down the street from you is very busy with a variety of activities throughout the year, but she still wants to be a Girl Scout and connect with her friends that she made when she was younger and in a troop. She decides to attend events that the council, and her local service unit, are holding, and she thinks she’s going to go to summer camp too. That’s how she stays involved. Awesome!

Girl Scouts has different pathways for joining. Girls, and adults can be involved through the troop, series, event, camp, or travel pathways. Each pathway offers members different opportunities. And, girls and adults can cross between pathways too.

So, if a girl in your life has some time this spring, or summer, and is interested in Girl Scouts there is always time to join! There are still numerous events taking place, which can be found on the council website at, summer camp is coming soon and program descriptions can also be found on the website, and we do have some troops that plan activities and meet over the summer.

So don’t wait…..join now!


By: Kim Dunne, Media Manager

Vera House donationWhen Jennica from Brownie Troop 10712 was out selling cookies this year, she was encouraging those she knew to help her donate cookies to an organization she thought sounded like a good place to help.

Vera House works to end all domestic and sexual violence, to assist families in crisis, to support those affected by domestic and sexual violence to live safe, self-sufficient lives, to empower women and children, and to promote a culture of equality and respect in relationships.

Jennica’s cookie customers jumped at the chance to help her donate cookies to such a worthwhile organization. Jennica recently brought her donations to the Vera House to drop them off.

Great job Jennica!

Want to share your cookie story? Send it to

By: Kim Dunne, Media Manager

Have you stocked up on Girl Scout cookies and are wondering about some other uses for them? At this time of year there are always articles out about what can be done with them. I came across one that was featured on the Today Food website and my mouth started watering. So if you have those extra cookies – why not try one of these five delicious sounding desserts!

Samoa coconut-caramel pudding pops

Coconut, caramel and chocolate – the three Cs that make up a classic Samoa cookie – are swirled into these nostalgia-induced pudding pops. You’ll need wooden popsicle sticks, easy to find at your local craft store.



  • 1 13.5-oz. can light coconut milk
  • 1/4 cup whole or reduced-fat milk
  • 1 3-oz. box cook-and-serve vanilla pudding
  • 1/4 cup caramel sauce
  • 6 teaspoons unsweetened coconut flakes
  • 4 Samoa cookies, coarsely chopped, plus 6 whole Samoa cookies
  • 6 squeezes (about 6 teaspoons) bottled chocolate syrup

Special Equipment:

  • 6 5-oz. Dixie cups
  • 6 wooden popsicle sticks


Shake the can of coconut milk before opening, and pour the coconut milk and milk into a 1-quart saucepan. Bring to a simmer over medium-low heat, then whisk in the packet of vanilla pudding.

Continue to whisk until the pudding thickens, then remove from the heat and pour into a heat-safe bowl. Stir in the caramel sauce until it melts into the pudding. Let the pudding cool for at least 20 minutes.

While the pudding cools, toast the coconut in a medium skillet over medium-low heat until golden. Remove from the heat.

Scoop a scant 1/4 cup pudding into each Dixie cup, then sprinkle 1/2 teaspoon toasted coconut on top. Divide the chopped Samoa cookies between the 6 Dixie cups, then squirt 1-2 teaspoons chocolate syrup onto the cookies.

Scoop another scant 1/4 cup pudding into each cup to top the cookies and chocolate, then sprinkle a final 1/2 teaspoon toasted coconut on top of the pudding layer. To finish, gently press a whole Samoa cookie into each cup and thread the craft stick through the cookie hole so the stick stands upright.

Place the pops on a small rimmed baking sheet and freeze for at least 4 hours, until completely frozen. Peel the Dixie cup off each pop before serving.

The pops will keep for at least 1 week when stored in an airtight container in the freezer.

Peanut butter-chocolate ice cream bombe with Tagalong cookies

This wow-worthy presentation isn’t as difficult to pull together as it looks – a blow and plastic wrap are the secret tools to making a gorgeous ice cream bombe. This one hides an extra-special surprise: a layer of Tagalong cookies.



  • 1 quart vanilla-peanut butter swirl ice cream, slightly softened in the refrigerator
  • 1 box Tagalong cookies
  • 1 quart chocolate-peanut butter swirl ice cream
  • 2 tablespoons unsalted butter
  • 1 cup crushed chocolate wafer cookies (or 1 chocolate cookie pie crust, removed from the pan and crushed in a bowl)

Special Equipment:

  • 2 1/2 quart freezer-safe bowl


Line a 2 1/2 quart freezer-safe bowl with two long piece of plastic wrap, criss-crossing the pieces over each other to cover the inside of the bowl completely with a few inches of overhang on each side.

Spread the vanilla-peanut butter ice cream evenly across the bottom and up the sides of the plastic wrap-lined bowl with a silicone spatula. Gently press the Tagalong cookies into the ice cream to cover the bottom and sides of the bowl in an even pattern.

Freeze the ice cream in the bowl for an hour; while the ice cream bowl freezes, place the chocolate-peanut butter ice cream in the refrigerator to soften slightly.

Fill in the center of the bombe with the chocolate-peanut butter ice cream, spreading it to the edges of the bowl.

Melt the butter in a small saucepan over low heat or in the microwave for about 30 seconds.

Stir the butter and crushed cookies together, then spread evenly across the ice cream to make a cookie crust.

Fold the overhanging edges of the plastic wrap over the cookie crust and press gently to adhere.

Freeze for 1 more hour, then unmold the bombe by removing the plastic wrap from the cookie crust and carefully turning the bowl upside-down on a serving plate. Remove the bowl and peel off the plastic wrap completely.

Slice and serve immediately.

The bombe will keep for at least 1 week when stored in an airtight container in the freezer.

Do-Si-Do peanut butter tart

Crushed Do-Si-Do cookies become a crunchy crust for this surprisingly sophisticated peanut butter tart.



  • 1 8-oz. box Do-So-Do cookies (twist 1 cookie apart and save half for decoration, if desired)
  • 4 tablespoons unsalted butter, melted
  • 1 cup heavy cream
  • 1/2 cup creamy peanut butter
  • 1/2 block (4 oz.) cream cheese, softened
  • 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Special Equipment:

  • 9-inch tart pan with removable bottom


Preheat the oven to 350 degrees F.

Break the cookies into large chunks with your hands and place in the bowl of a food processor fitted with the blade attachment. Grind the cookies into crumbs in the food processor.

Pour the cookie crumbs into a medium bowl and stir in the melted butter until well combined.

Press the buttered cookie crumbs into a 9-inch tart pan with removable bottom, making sure they are spread evenly enough to reach up the sides of the pan.

Bake the crust for 7-8 minutes, until the crust is fragrant and turns deeper golden brown. Let the crust cool on a rack while you make the filling.

With an electric hand mixer or stand mixer fitted with the whisk attachment, whip the heavy cream on medium speed for about 5 minutes until stiff peaks form. Set aside.

With an electric hand mixer or stand mixer fitted with the paddle attachment, beat the peanut butter and cream cheese together on medium speed until smooth.

Reduce the mixer speed to low and add the powdered sugar 1/4 cup at a time until combined. Add the vanilla, then increase the speed to medium and beat for 1 minute more.

Gently mix the whipped cream into the peanut butter mixture, then spread the filling evenly into the cooled crust.

Top with the reserved half cookie for decoration, if desired.

Refrigerate for at least 4 hours until completely chilled. Remove the outer tart ring before serving, and serve the tart cold.

The tart will keep for at least 3 days when stored in an airtight container in the refrigerator.

Thin Mints pound cake

Chunks of delicate Thin Mints turn into pockets of flavor when baked inside a moist chocolate pound cake. Slice and serve with your favorite pint of mint chocolate chip ice cream for a double dose of this tasty pairing.

thin mint


  • butter or nonstick baking spray for greasing the baking pan
  • 1 1/4 cups unbleached all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 16 tablespoons (2 sticks) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 4 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 sleeve (1/2 a box) Thin Mint cookies, coarsely chopped
  • mint chocolate chip ice cream for serving (optional)


Preheat the oven to 350 degrees F. Grease a standard loaf pan or spritz it with nonstick baking spray.

Whisk the flour, cocoa powder, baking powder, and salt together in a medium mixing bowl. Set aside.

Beat the butter and sugar together in the bowl of a stand mixer fitted with the paddle attachment on medium speed for 5 minutes until light and fluffy, scraping down the bowl as necessary.

Reduce the speed to low and add the eggs one at a time, beating well until each is incorporated before adding the next egg.

Add the vanilla extract and beat for 15 seconds more. Scrape down the bowl again.

Add a third of the flour-cocoa mixture, stirring until just incorporated, then stir in half the buttermilk. Add a third more flour mixture, then the remaining buttermilk, then finally the remaining flour.

Stir in the chopped cookies, then pour the batter into the prepared loaf pan.

Bake for about 45 minutes, or until the cake is slightly domed and cracking on top, and a cake tester or toothpick inserted into the center of the cake comes out clean.

Cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.

Slice and serve with mint chocolate ice cream, if desired.

The pound cake will keep for at least three days when stored in an airtight container in the refrigerator. Alternatively, the pound cake can be wrapped well in plastic wrap and foil and frozen for up to 1 month. Thaw before serving.

Trefoil shortbread sandwiches

The famous desert bars known as “millionaire’s shortbread” are time-consuming to make; by using buttery shortbread Trefoils, the indulgent treat is transformed into a quick, ultra-rich bite.



  • 1 box Trefoil shortbread cookies
  • 7 tablespoons dulce de leche spread (from 15-oz. jar)
  • 6 oz. (about 1 cup) coarsely chopped semisweet chocolate (about 60 percent cacao)
  • 1 teaspoon coconut oil


Line a large baking sheet or cutting board with waxed paper.

Scoop about 1 teaspoon dulce de leche spread on the flat underside of half the Trefoil cookies, then top each with another Trefoil to form a sandwich cookie, making sure the pattern on each cookie lines up properly. Set aside.

Fill a small, straight-sided saucepan halfway with water and bring to a simmer over medium-low heat.

Place the chopped chocolate in a stainless steel or heatproof glass bowl set over the simmering water. Stir the chocolate constantly until it’s melted and smooth. Stir in the coconut oil until melted into the chocolate.

Dip the sandwich cookies into the chocolate until halfway submerged. Lift the cookie out and allow any excess chocolate to drip off before placing on the waxed paper-lined sheet.

Let the cookies sit at room temperature for at least 1 hour to let the chocolate harden before serving.

The cookies will keep overnight when stored in an airtight container in the refrigerator. (But since the chocolate is untempered, it may develop safe-to-eat but not-so-pretty white spots as the cocoa butter separates from the cocoa solids.)

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