To Salted Caramel Italian Meringue Buttercream

I told you I had something amazing up my sleeve to share with yall. Few things are better than the perfect buttercream. Actually scratch that, I am just not sure anything is better than THE PERFECT BUTTERCREAM. Star worthy. Would win hands … Continue reading

To Samoas Bars

Who needs Girl Scouts when you can take the skills you learned as little brownie and daisy and put them to good use by making your own Girl Scout-ish treats?

This are quite delicious and are pretty easy to throw together – the toasting of the coconut makes your kitchen smile because the smell is sooooo good.

I adapted the recipe a tad from The Crepes of Wrath but overall its the same thing

Ingredients:

Cookie Base
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt

1. Preheat oven to 350 degrees F. Lightly grease and/or line a 9×13-inch baking pan.
2. In a large bowl, cream together the sugar and butter, until fluffy, about 3-5 minutes. Beat in the egg and vanilla extract. Gradually beat in the flour and salt until the mixture is crumbly, like wet sand. The dough does not need to come together. Pour the crumbly dough into preared pan and press into an even layer, using your hands.
3. Bake for 20-25 minutes, until the base is set and edges are lightly browned. Cool completely on a wire rack before topping.

Topping
2 1/2 cups shredded coconut (sweetened or unsweetened; I used unsweetened)
12-oz good-quality chewy caramels
1/4 teaspoon salt
3 tablespoons milk
10 – 12oz. dark or semisweet chocolate

1. Preheat the oven to 300 degrees F while the cookie base cools. Spread the coconut evenly on a parchment-lined baking sheet and toast for 20 minutes, stirring every 5 minutes, until the coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
2. Unwrap the caramels and place in a large microwave-safe bowl with the milk and salt. Microwave on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a greased spatula.
3. Put dollops of the topping all over the shortbread base. Using the greased spatula (this is important so everything spreads smoothly), spread the topping into an even layer. Let topping set until cooled.
4. When cooled, cut into 30 or so bars with a large knife or a pizza cutter (I used a pizza cutter and it worked really well once I got the hang of it).
5. Once the bars are cut, melt 1 cup of the chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Melt more chocolate, little by little, if needed. Transfer all remaining chocolate (or melt the rest) into a piping bag or a Ziploc bag with a tiny corner snipped off and the drizzle bars with chocolate to finish.
6. Let chocolate set completely before storing in an airtight container. I recommend keeping them in the fridge.

Cheers to deliciousness anytime of the year and satisfying those cravings even when its not Girl Scout season.

n


To Whole Wheat Provocative Brownies

Chocolate? yes. Caramel? yes. Delicious? You betcha.

Caroline from Chocolate & Carrotsknows what’s up. I usually don’t make brownies from scratch because quite frankly brownies are the best thing out of a box (and I may or may not always ruin them when I try to make them from scratch). However, these brownies were fantastico, down each crumb. It wasn’t that they also had caramel and oreos, but the brownie part itself was heaven sent.

I am captain of an indoor soccer team, so made these for the girls (minus the one who is gluten intolerant). I hope they swoon over them like I did. nom.

Going to run to burn off the brownie I just ate. And then resist eating more since I need them for tomorrow night!

Ingredients:

1/2 cup olive oil

2 eggs

1/2 cup strong brewed coffee (I used folders vanilla)

1/2 cup sugar

1 teaspoon vanilla extract

1 cup whole wheat pastry flour

1/2 teaspoon baking powder

2 cups semi-sweet chocolate chips

16 oreos

3 tablespoons salted caramel

1/2 cup semi-sweet chocolate chips for sprinkling (optional – I resisted – thought that would be extreme as opposed to over-indulgence)

Directions:

Preheat the oven to 350°F.

Cover a 8″ x 8″ pan in non-stick foil and spray with canola oil (for easy removal). Set aside.

In a bowl, whisk the olive oil, eggs, coffee, sugar, and vanilla extract together.

Add the flour and baking powder and stir together.

In a microwavable bowl, melt the chocolate chips (stirring every 30 seconds until melted).

Add the melted chocolate to the mixture and stir until well combined.

Pour half of the brownie mixture into the prepared pan.

Lay out a layer of the oreos (4X4 = 16)

Drizzle with the salted caramel over the oreos.

Pour the remaining brownie mixture on top covering all parts of the brownies.

(Optional) Sprinkle the chocolate chips.

Bake for 30 minutes until a cake tester comes out clean

Cheers to a chocolatey Sunday.

n