Cookies in the Media

Our 2009 chocolatey mint Girl Guide cookie campaign is getting some great media coverage across Canada in local newspapers, radio and TV.

Read the press release for our fall campaign

Here are some of the highlights:

• The Times Transcript  ran the article “Be a hero with local Girl Guides”. Girl Member (?) Amanda from Moncton New Brunswick is promoting the Girl Guide cookie campaign in a big way."This year is the second in a row we'll be sending pre-ordered boxes of cookies to Canadian soldiers in Afghanistan” states Amanda
• Alberta’s Herald Tribune featured a story about how Girl Guide cookies would be on the move soon. Girls will be crisscrossing the city with the delicious chocolatey mint cookies in hand.
• The Bugle-Observer Woodstock, New Brunswick ran an article titled “Girl Guide cookies available this fall”. Available for a short time only, these tasty treats are now a healthier snack choice, made with 90 per cent less trans fat per serving.
• Melissa Cormier from The Gulf news in Port aux Basques, Newfoundland& Labrador shares her recipe for chocolatey mint cheesecake: INGREDIENTS: 2 packages (250 g) light cream cheese, 1/2 cup sugar, 2 eggs, 24 chocolaty mint Girl Guide cookies, 5 squares bakers semi-sweet chocolate, melted,1 cup thawed cool whip topping, chocolaty mint Girl Guide cookies, crumbled for crumbs
  METHOD: Beat cream cheese and sugar in a large bowl with an electric mixer on medium speed until well blended. Add eggs, one at a time. Beat on low speed after the addition of each egg, until blended. Add the melted chocolate. Stir until well combined. Place a chocolatey mint Girl Guide Cookie in the bottom of 24 paper-lined muffin cups. Then fill each one evenly with batter. Bake at 350° for about 15-20 minutes or until center is almost set. This will vary depending if you make 12 or 24 cheesecakes. Cool. Refrigerate for at least several hours. Top with the whipped topping and then drizzle with chocolate or sprinkle with the cookie crumbs.