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 Vegan Samoas

It’s Girl Scout Cookie Time and while I am just like every other American out there, I love a good girl scout cookie – Samoas being my all time favorite. But how is it that so much bad can be packed into something so little??? Geeze I mean they definitely are on the “don’t eat that” list. So when I came across a vegan recipe for samoas (and don’t go calling them caramel delites) I knew I had to try them out.

Result: Pretty good – maybe too much of a molasses flavor for me – but good nonetheless. Next time maybe add some caramel sauce or something in substitute of the molasses (half it or something) But at the very least they are quick and simple, leaving you with a small batch of cookies (12 – one perfect cookie sheet) that don’t make you feel guilty about life.

Wouldn’t these be great mixed in with soy vanilla ice-cream – mmmhhmmm sounds like heaven. maybe next time…who am I kidding, definitely next time.

Ingredients: taken from Pursuit of Hippieness

1 cup shredded unsweetened coconut

3 tbsp water

1 tbsp vanilla

1 flax egg (1 tbsp flax soaked in 3 tbsp water)

½ cup course oat flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

2 tbsp + 1 tbsp molasses, divided

3 tbsp almond milk

a couple tbsp coconut

a couple tbsp semi-sweet chocolate

Directions:

Preheat oven to 325 degrees.

Put the coconut and water in a food processor and grind until combined, with course flakes still intact. Add the vanilla and flax egg, and process until combined. In a separate bowl, sift together the oat flour, baking powder, baking soda, and salt. Stir in the wet ingredients and mix until combined.

In a small saucepan over low heat, heat the 3 tbsp molasses gently until it begins to bubble. Let simmer for about 5 minutes, or until it really foams up completely, stirring frequently with a spatula to keep from sticking to the sides of the pan and burning. Remove from heat. Stir in almond milk rapidly until completely combined and continue stirring as it cools and thickens slightly.

Whisk the molasses mixture into the rest of the batter until completely combined. Add one more tbsp of molasses, and stir until combined.

Line a baking pan with parchment paper and drop the batter by rounded tbsp onto it (should make about 8 cookies).  Sprinkle a bit of extra coconut on each cookie and press on slightly. Bake for about 10-15 minutes, until browned at the edges and firm to touch. Remove from heat and let cool for a couple of minutes before transferring the cookies carefully to a wire cooling rack over a sheet of waxed paper.

Put a couple tbsp semi-sweet chocolate (chips work fine) into a Ziploc bag and heat at 5 second increments until completely melted. Cut the corner off the bag and drizzle the chocolate over the cookies. Let harden and enjoy!

Cheers

n