Girl Scouts of the Missouri Heartland

Back together and it feels so good! Thank you to everyone who attended Leaders Weekend. We hope you've returned refreshed and ready to take on your next adventure!

Let her spirit SHINE! Girl Scouts is excited to partner with DreamWorks Animation’s Spirit Untamed to celebrate the power of girls. Check out the special Girl Scout activity book to unlock a limited-edition Spirit Untamed patch. Only 5,000 patches are availableso don’t miss out on the adventure! girlscouts.org/spirit (shipping costs apply.) @DreamWorksSpirit #SpiritUntamed

Whether your troop takes part in a food drive or thanks food-bank heroes, you have the opportunity to make a difference. Completing a project currently? Don't forget to inspire others to give back, too! Post a photo of your project using the hashtag #GirlScoutsGiveBack and make sure to tag us! @girlscoutsmh https://bit.ly/35ZNlVh

It's Black History Month, and in the days ahead we’re excited to lift up the voices and stories of Black girls making changeand historyright now! To kick things off, we want to know...

Get your thinking gears going as we go crazy with catapults! We will be using the design thinking process as we build our catapult. That means we will frame a question, get inspired , generate ideas, build our prototypes, then test and share our catapults! We'll even explore how the design thinking process and entrepreneurship work together. We hope you can join us as we catapult into another crazy adventure

Happy Groundhog Day!

Cookies are here! We are celebrating with some of our favorite recipes using all our favorite Girl Scout Cookies. Check out the full recipe below! Thin Mints Cupcakes Created by: Crystal Oliver... Prep: 40 min. Bake: 15 min. + cooling 2 packages (9 ounces each) Girl Scout Thin Mints cookies, divided 1 package (8 ounces) cream cheese, softened 1 package chocolate cake mix (regular size) GANACHE: 4 ounces semisweet chocolate, chopped 1/2 cup heavy whipping cream 1/4 teaspoon peppermint extract FROSTING: 1 cup butter, softened 1 cup shortening 1 teaspoon vanilla or almond extract 1/2 teaspoon salt 3/4 cup baking cocoa 1/2 cup 2% milk 4 to 4-1/2 cups confectioners' sugar Preheat oven to 350. Reserve six Thin Mints cookies for garnish. For truffles, place remaining Thin Mints cookies in a food processor; process until finely crushed. Add cream cheese; process until blended. Roll into twenty-four 1-1/2-in. balls. Line 24 muffin cups with paper liners. Prepare cake mix batter according to package directions. Drop 1 tablespoon batter into prepared muffin cups. Place one truffle in center of cup. Fill two-thirds full with remaining batter. Bake 14-18 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes or until chocolate is melted. Stir with a whisk until smooth. Stir in peppermint extract. Cool ganache 15 minutes, stirring occasionally. For frosting, in a large bowl, beat butter, shortening, vanilla and salt until creamy. Beat in baking cocoa and milk alternately with enough confectioners' sugar to reach spreading consistency. Frost cupcakes; drizzle with ganache. Garnish with reserved Thin Mints cookies. Yield: 2 dozen.