Happy. 4 th. Samoas. the. Samoas Cookbook

Size: px

Start display at page:

Download "Happy. 4 th. Samoas. the. Samoas Cookbook"

Lawrence Foster
5 years ago
Views:

1 the Happy 4 th Birthday Samoas Samoas Cookbook

Table of Contents Introduction...2 Samoas Truffles with Dark Chocolate, Toasted Coconut and Bacon...4 Samoas ChickenTenders and Noodle Salad...6 Samoas Baked Doughnuts...8 Samoas No-Bake Cheesecake.

2 Table of Contents Introduction...2 Samoas Truffles with Dark Chocolate, Toasted Coconut and Bacon...4 Samoas ChickenTenders and Noodle Salad...6 Samoas Baked Doughnuts...8 Samoas No-Bake Cheesecake...10 Baked Samoas French Toast with Bacon...12 Samoas Curry Arancini...14 Samoas CoconutCream Filled Croissant Donuts...16 Samoas Salted Caramel Truffles...18 Samoas Brownie Parfait with Salted Caramel Sauce...20 Samoas S more Rolls...22 Samoas Cookie Bars...24 Neapolitan Cream Pie in a Samoas Cookie Crust...26 Happy birthday, Samoas! Hey there, cookie. You re looking pretty snazzy on your 40th birthday. Plus, you re getting noticed more than ever. Your silky caramel and nutty, toasted coconut are turning some heads! Not to mention that rich chocolate you wear like a necklace over your smart pin-stripe suit. What s your secret for staying so sweet? Is it because your caramel is cooked the old-fashioned way, in copper kettles heated exactly to 234 degrees? Or maybe you keep your cool by going through a tunnel heated to 40 degrees before any chocolate touches your buttery, shortbread cookie skin? You re not going to tell us? That s okay. Every beauty has to maintain her mystery. This year, we ll raise a glass of milk in your honor, and hope that the next 40 years bring you as much joy as you ve brought us the last four decades. In celebration of you, dear Girl Scout Samoa, we d like to share a few recipes from our Girl Scout Cookie Recipe Contest. You go so well with everything! 2

Samoas Truffles with Dark Chocolate, Toasted Coconut and Bacon Jody Lenius The Hobby Room Diaries 14 Samoas 1/2 cup unsweetened shredded coconut 1/3 cup coconut milk cream 3 strips smoked bacon 8

3 Samoas Truffles with Dark Chocolate, Toasted Coconut and Bacon Jody Lenius The Hobby Room Diaries 14 Samoas 1/2 cup unsweetened shredded coconut 1/3 cup coconut milk cream 3 strips smoked bacon 8 ounces semi-sweet or dark chocolate 1. Heat a skillet over medium heat, and add the shredded coconut. Toast, stirring frequently, until golden brown, about five minutes. Pour the coconut in a bowl to cool. Return the pan to the heat, and add the bacon. 2. Cook the bacon until browned and crispy. Place the crisped bacon on a paper towel to cool. Crumble bacon into small pieces and set aside. 3. Add the cookies to a food processor, and pulse until finely chopped. Add the coconut milk and 1/3 cup of the toasted coconut to the bowl and pulse until fully combined. 4. Using a 1 1/2 cookie scoop (or a large melon-baller), portion the truffle filling onto a parchment-lined baking tray. 5. Refrigerate for at least 30 minutes. 6. Remove the coconut and cookie mixture from the refrigerator and prepare the chocolate. 7. Place the chocolate in a heat-proof bowl and microwave on high in oneminute increments until almost fully melted, and then stir until smooth. 8. Take one truffle ball and roll lightly between your palms to smooth any rough edges, then place in the chocolate and quickly roll with a fork to coat completely with chocolate. 9. Using the fork or a toothpick, pick up the truffle and briefly let any excess chocolate drip back into the bowl, then place on a piece of parchment paper. Sprinkle with the reserved toasted coconut and place a few bacon pieces on top. 10. Repeat for all remaining truffles. 11. Chill the finished truffles, and serve as soon as the chocolate has hardened. 4

Samoas Chicken Tenders and Noodle Salad Anna Berman Snacking in the Kitchen For the Chicken: 8 Samoas 1/4 cup almonds 1/2 cup panko bread crumbs 1 teaspoon ground szechuan pepper 1/4 teaspoon ground

4 Samoas Chicken Tenders and Noodle Salad Anna Berman Snacking in the Kitchen For the Chicken: 8 Samoas 1/4 cup almonds 1/2 cup panko bread crumbs 1 teaspoon ground szechuan pepper 1/4 teaspoon ground cayenne pepper Pinch of salt 1/3 cup spicy brown mustard 1 pound chicken tenderloins For the Dressing: 2 tablespoons orange juice 1 tablespoon lime juice 1 tablespoon spicy mustard 1 Serrano chile, seeded and minced Pinch of salt 2 tablespoons vegetable oil For the Salad: 8 ounces rice stick noodles 1. Preheat oven to 375 F. Line a baking sheet with aluminum foil; set a cooling rack on top of the baking sheet. 2. Pulse Samoas and almonds in a food processor (separately) until coarsely ground. Combine Samoas, almonds, bread crumbs, pepper and salt in a bowl. This is the coating for the chicken tenders. 3. Brush chicken tenders with spicy brown mustard. Press the tenders into the Samoas coating and place on top of a cooling rack. 1 cup red bell pepper, julienned 1 cup jicama, julienned 1 orange, cut into segments 1/2 cup cilantro, roughly chopped 2 tablespoons mint, roughly chopped 2 Samoas, roughly chopped 2 tablespoons toasted almonds, roughly chopped 4. Bake the chicken tenders for 30 minutes, flipping halfway through. 5. While the chicken tenders are baking, cook the rice noodles according to the package directions. 6. In a large bowl, whisk together the dressing ingredients. Once cooked, rinsed and drained, add the noodles to the dressing and toss to combine. 7. Add the remaining salad ingredients to the noodles. 8. Serve the Samoas chicken tenders on top of the salad. 6

Samoas Baked Doughnuts Tania Stenzel Love BIG, Bake Often 3/4 cup all purpose flour 3 tablespoons unsweetened cocoa 1/2 cup sugar 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1 tablespoon

5 Samoas Baked Doughnuts Tania Stenzel Love BIG, Bake Often 3/4 cup all purpose flour 3 tablespoons unsweetened cocoa 1/2 cup sugar 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1 tablespoon coconut extract 1/4 cup milk 1 egg 3 tablespoons canola oil 1/4 cup hot water coconut jam to taste For glaze: 1/4 cup butter, melted 1 1/2 cups powered sugar 2 tablespoons unsweetened cocoa 1. Mix dry ingredients in a large mixing bowl. 2. In a bowl, whisk together the milk, egg, oil and coconut extract. Pour into the dry ingredients and whisk all together until there are no traces of flour. Add ¼ cup of hot water and whisk. 3. Pour batter into prepared doughnut pans sprayed with baking spray. Fill about half-way way full. 4. Bake the doughnuts for about 9-10 minutes. Donuts should be springy when touched. Gently remove them from the pan and place on a rack to cool. 5. Mix together the ingredients for the chocolate glaze. 2 tablespoons coconut extract 1-2 tablespoons hot water 6. Adding water one tablespoon at a time until desired consistency is reached. 7. Take about 4 tablespoons of the coconut jam and microwave for about 15 seconds until slightly melted. 8. Chop up about 4-5 Samoas, and reserve a few tablespoons of shredded coconut. 9. Gently dip the doughnut into the glaze put back on to the rack so the glaze drips down the sides. Work on two at a time so that the glaze stays wet enough for toppings to stick. 10. Sprinkle the glaze with a bit of shredded coconut, and chopped Samoas. 11. Drizzle with the melted coconut jam. 8

Samoas No-Bake Cheesecakes Megan Keno Country Cleaver 1 box Samoas, chilled 2 tablespoons butter, melted and cooled 1 1/2 cups heavy whipping cream 1 8-oz.

6 Samoas No-Bake Cheesecakes Megan Keno Country Cleaver 1 box Samoas, chilled 2 tablespoons butter, melted and cooled 1 1/2 cups heavy whipping cream 1 8-oz. brick cream cheese, softened or room temperature 1/2 teaspoon coconut extract 1/2 teaspoon vanilla extract 1/3 cup sugar 1/2 cup caramel, for garnish 1. In a food processor, pulse the chilled Samoas cookies until finely crumbled. 2. Pour butter over the crumbled cookies and stir to combine. 3. Divide the crumbles into dishes and press into the bottom. 4. In a stand mixer with a whip attachment, whip the heavy cream until stiff peaks form. 5. Scrape into a separate bowl and set aside, ensuring to reserve 1 cup of whipped cream for the topping. 6. In the same bowl the whipping cream was whipped in, beat the cream cheese until smooth. Mix in the sugar, vanilla and coconut extracts until dissolved. Fold the whipped cream into cream cheese mixture until smooth and evenly mixed. 7. Spoon the cheesecake mixture into the dishes, and smooth the tops. 8. Let the cheesecakes chill for 2 hours. Top with reserved whipped cream and additional caramel. 9. Serve immediately. 10

Baked Samoas French Toast with Bacon Kristin Price Kristin Pot Pie 1 box Somoas, chopped 1 loaf French or Italian bread 8 eggs 1 1/4 cups milk 3/4 cup heavy cream Pinch of salt 1/2 teaspoon cinnamon

Spray a 9x13 baking pan with non-stick spray and layer bread cubes into it, filling in as much space as possible. 2. In a bowl, mix eggs, milk, cream, salt, cinnamon and vanilla together.

7 Baked Samoas French Toast with Bacon Kristin Price Kristin Pot Pie 1 box Somoas, chopped 1 loaf French or Italian bread 8 eggs 1 1/4 cups milk 3/4 cup heavy cream Pinch of salt 1/2 teaspoon cinnamon 2 teaspoons vanilla extract 4 tablespoons butter 1/2 cup brown sugar 6 slices bacon 1. Cut up bread into cubes. Spray a 9x13 baking pan with non-stick spray and layer bread cubes into it, filling in as much space as possible. 2. In a bowl, mix eggs, milk, cream, salt, cinnamon and vanilla together. Pour egg mixture over bread and cover pan with foil. Refrigerate overnight. 3. In the morning, cook bacon until crisp, and chop into small pieces. 4. Chop Samoas into small pieces. 5. In a small bowl, cut cubed butter into the brown sugar to make a crumble. 6. Top French toast evenly with chopped cookies first pushing them down into crevasses, then sprinkle the bacon on top. Top with the crumble mixture, and bake at 375 F for minutes. Serve with maple syrup, if desired. 12

Samoas Curry Arancini Siiri Sampson A Half Cup 1 box Samoas 1 cup white rice (sticky rice like Niko Niko) 1 cup coconut milk 1 cup water 1/2 tablespoon yellow curry powder 1/2 teaspoon salt 1/2 cup

8 Samoas Curry Arancini Siiri Sampson A Half Cup 1 box Samoas 1 cup white rice (sticky rice like Niko Niko) 1 cup coconut milk 1 cup water 1/2 tablespoon yellow curry powder 1/2 teaspoon salt 1/2 cup boiled chicken, chopped 1 cup Greek yogurt 1 handful fresh basil leaves 1 tablespoon fresh mint leaves + a pinch of salt 1. In a small pot of boiling water, add chicken breast until cooked (about 15 minutes). 2. Combine coconut milk, water, curry powder, 1/2 teaspoon salt and rice in a small sauce pan. 3. On medium heat, stir mixture constantly until it boils. Continue stirring for 2 minutes while boiling, then turn heat off, cover with lid and remove completely from heat. Set a timer for 20 minutes and do not remove the lid. 4. Prep the coating of 4-6 crumbled Samoas and bread crumbs. Put mixture in a bowl and keep it in the freezer. 5. Take 4-5 Samoas and chop each cookie into 4-6 chunks, and set aside. 6. When rice and chicken are done, stir them together and refrigerate until chilled completely. 7. Once chilled, use a tablespoon to create evenly-sized arancini balls. 8. As you create each ball, stuff a Samoas chunk into the middle and then roll in the crumb mixture. Put the batch in the freezer for a few minutes before frying. 9. Toss the yogurt, basil, mint and pinch of salt into the blender. Puree it and stick it in the fridge until ready to serve. 10. Use a small sauce pan with 1-2 inches of canola oil on medium high heat. 11. To fry, drop the arancini (up to 3 at a time) into the oil and let fry for 1 minute maximum per ball. 12. Serve hot, with a saucer full of basil and mint yogurt sauce. 14

Samoas Coconut Cream Filled Croissant Donuts Siiri Sampson A Half Cup 1 box Samoas, crumbled into pea-sized bits 1 package prepared crescent roll dough 1 cup sweetened coconut flakes 1 pint heavy

9 Samoas Coconut Cream Filled Croissant Donuts Siiri Sampson A Half Cup 1 box Samoas, crumbled into pea-sized bits 1 package prepared crescent roll dough 1 cup sweetened coconut flakes 1 pint heavy whipping cream 1 can unsweetened coconut cream or milk 1 cup powdered sugar 1 teaspoon granulated sugar 2 teaspoons vanilla extract 1. Pre-heat oven to 350 F. Put a metal mixing bowl in the freezer, and line a baking sheet with parchment paper. 2. Toast the coconut until crisp, on an ungreased baking sheet for 10 minutes, rotating halfway through. 3. Roll out the crescent roll dough. 4. Pulse half a box of Samoas in a food processor (or smash in a Ziploc bag with rolling pin) until crumbled, and throw them in the freezer for 10 minutes. 5. Use a donut cutter (or a pint or shot glass) to cut circles into the dough. Create layers of dough and cookie bits. Use a rolling pin to press the bits into the dough and layer the dough so you have four layers. Place in the oven for minutes. 6. Blend the heavy whipping cream with 1 teaspoon of sugar and 1 teaspoon of vanilla, and beat until peaks form. Fold in Samoas cookie bits. 7. Whisk the powdered sugar with the water, adding 1 tablespoon at a time until a thin glaze develops. 8. Cut a small slit in the side of each croissant donut, and use a chopstick to create a channel for the cream filling to flow through. Use a Ziploc or piping bag full of cream filling to gently transfer the filling into the donuts. First glaze the tops of the donuts, add the Samoas crumbles, glaze once more, and then dunk the donuts face down in the toasted coconut flakes. 16

Samoas Salted Caramel Truffles Siiri Sampson A Half Cup 1 box Samoas 1 cup butter 2 1/4 cups packed brown sugar 1 can (10-14oz) sweetened condensed milk 1 cup light corn syrup 2 teaspoons vanilla 3-8

10 Samoas Salted Caramel Truffles Siiri Sampson A Half Cup 1 box Samoas 1 cup butter 2 1/4 cups packed brown sugar 1 can (10-14oz) sweetened condensed milk 1 cup light corn syrup 2 teaspoons vanilla 3-8 oz packages reduced fat cream cheese, room temperature 1/4 cup flour 1 cup sugar 1/2 cup egg substitute Sea salt 1. Pre-heat oven to 375 F and line a cake pan with parchment paper. 2. Chill Samoas in the freezer. 3. Mix cream cheese on medium speed with flour, granulated sugar and 1 teaspoon vanilla, stopping once to scrape down bowl and ensure all contents are mixed thoroughly. 4. Add egg substitute and mix on medium-low until smooth. 5. Pour all ingredients into prepared pan, and bake in water bath for minutes. 6. Cut 3-5 Samoas into tiny, 1/4 bits and store in air-tight container in freezer until ready to use for center of truffle. 7. Take the Samoas from the freezer and chop finely into crumbs for truffle coating. 8. When cake reaches room temperature, cover and chill in fridge at least two hours or overnight. 9. Line a small cookie sheet or brownie pan with parchment, and lightly spray with cooking spray. 10. In a saucepan, melt 1/2 cup butter, 1 cup plus 2 tablespoons packed brown sugar, 5 ounces sweetened condensed milk and 1/2 cup light corn syrup, stirring frequently. 11. Once melted, turn to medium-high heat and clip a candy thermometer to the saucepan, continuing to stir until the mixture reaches a boil. 12. Reduce the heat to medium, continue to boil, and stir with a rubber spatula until caramel reaches hard ball stage, which is about 250 F. 13. Once caramel reaches desired temperature, pour onto sprayed parchment, sprinkle lightly with sea salt and stick Samoas bits into the soft caramel every 1/ Chill until completely set, and then cut into 1/2 squares and set aside. 15. Use an ice cream scoop to create the truffle balls and push a caramel Samoas square into the center. Set on a parchment-lined cookie sheet and stick in the freezer to firm up. 16. Roll each truffle in Samoas crumbs until completely encrusted. Place in mini muffin liners on a cookie sheet. 17. Make your second half batch of caramel, just as you did above. 18. When caramel is ready, use a large serving spoon to drizzle caramel over all prepared truffles. 19. Sprinkle with flaked sea salt, and chill entire batch for minutes up to overnight. 18

Samoas Brownie Parfait with Salted Caramel Sauce Megan Keno Country Cleaver Samoas Brownies: 1 cup Samoas, chopped 8 ounces semi-sweet chocolate 8 tablespoons butter, cut into cubes 3 tablespoons

11 Samoas Brownie Parfait with Salted Caramel Sauce Megan Keno Country Cleaver Samoas Brownies: 1 cup Samoas, chopped 8 ounces semi-sweet chocolate 8 tablespoons butter, cut into cubes 3 tablespoons cocoa powder 3 eggs 3/4 cup sugar 2 teaspoons vanilla extract 1 cup flour 1/3 cup toasted coconut flakes Coconut Whipped Cream: 1 cup heavy whipping cream 2 tablespoons sugar 1/4 teaspoon coconut extract Salted Caramel Sauce: 1 cup sugar 1/4 cup water 1 tablespoon corn syrup 1/2 cup heavy whipping cream 2 tablespoons butter 1 teaspoon sea salt 1. Heat oven to 250 F. 2. Melt chopped semi-sweet chocolate and cubed butter until smooth. Set aside. 3. Whisk the eggs, sugar, vanilla and salt together. Whisk in the chocolate into the egg mixture, then pour in flour. Add in toasted coconut and chopped Samoas, and stir to combine. 4. Pour into a prepared 9x9 baking dish, and spread out evenly. 5. Bake for 35 minutes or until a tooth pick inserted into the brownies comes out nearly clean. Allow to cool for 90 minutes. Coconut Whipped Cream: 6. Place 1 cup heavy whipping cream into a large bowl or stand mixer bowl. Beat on medium until cream turns frothy. 7. Beat continuously until the cream starts to thicken, slowly adding in sugar and coconut extract. Set aside or chill until you are ready to assemble parfaits. Salted Caramel Sauce: 8. Stir together sugar, water and corn syrup in a medium sauce pan over medium-high heat. 9. Bring mixture to a boil, gently stirring to ensure all the sugar has melted. Boil until the mixture turns a dark golden brown, about 8-10 minutes. 10. Remove from heat and very carefully and very slowly stir the cream into the mixture, being sure to stir constantly. 11. Add the salt and butter and continue stirring until both are completely melted and combined. 12. Cool to room temperature. To Assemble: 13. In bowls, ramekins or stemless wine glasses, add a bit of whipped cream into the bottom. 14. Top with cut brownies and bits of chopped Samoas. 15. Drizzle with salted caramel sauce. 16. Repeat process again until parfait reaches the top of the dish. 20

12 Samoas S more Rolls Tonya Pitts Bakerlady 1 box Samoas 12 egg roll wrappers 1/2 cup mini marshmallows Oil, for frying 1. In a deep pot, heat oil to 380 F. 2. Cut Samoas into 1/4" chunks. 3. Take an egg roll wrapper, and brush edges with a little water, and lay on a work surface, water side up, with a point, not a straight edge, facing you. 4. Place 1 chopped Samoas 1-2 inches from the edge, and top with 4 mini marshmallows. 5. Fold the corner closest to you up and just over the filling, pressing lightly, then folding in the sides, making a little pull or tuck to keep the roll right. Then roll away from you and press to seal tightly. 6. Repeat until all egg rolls are formed. 7. Fry egg rolls 2 at a time, turning almost immediately, cooking on all sides to just golden brown, about 1-2 minutes. 8. Remove to a paper towel-lined plate and repeat until all cooked. 22

Samoas Cookie Bars Ewa Sack Delishhh Crust: 1 box Trefoils 4 tablespoons butter, melted Filling: 2 boxes Samoas 16 ounces semi-sweet chocolate chips 1/2 cup of unsweetened shredded coconut 1/2 cup of

13 Samoas Cookie Bars Ewa Sack Delishhh Crust: 1 box Trefoils 4 tablespoons butter, melted Filling: 2 boxes Samoas 16 ounces semi-sweet chocolate chips 1/2 cup of unsweetened shredded coconut 1/2 cup of caramel sauce (recipe follows) 1. Preheat oven to 325 F. Grease a 9x9-inch baking pan with butter. Line the pan with parchment paper, letting excess hang over the sides of the pan. 2. In a food processor, process the Trefoils until the texture of bread crumbs forms. Add melted butter and pulse until mixed. Press the mixture into the lined baking pan, and gently pat down evenly. Bake for 12 minutes, until golden. 3. Set aside to cool. 4. Melt chocolate chips and pour all the chocolate except two tablespoons on top of the crust. 5. Chop Samoas to 1/2" pieces and add on top of the chocolate. 6. Add the coconut on top of the Samoas. 7. Sprinkle the rest of the melted chocolate on top of the coconut. Caramel Sauce: 8. Prepare 1/2 cup granulated sugar, 3 tablespoons of unsalted butter, at room temperature, and 1/2 cup heavy cream, at room temperature. 9. In a sauté pan, heat the sugar over medium heat, whisking as the sugar begins to melt (about 5 minutes). Continue to cook the sugar until it reaches a dark amber color. Add the butter all at once and whisk until it is completely incorporated into the sugar. Remove the pan from the heat and pour in the heavy cream. Continue to whisk until it forms a smooth sauce. 10. Drizzle 1/2 cup of the caramel sauce over on top of the chocolate and coconut. 11. Refrigerate for 30 minutes to set. Remove from the pan and cut into 16 squares. Store in an airtight container in the refrigerator for up to 1 week. 24

Neapolitan Cream Pie in a Samoas Cookie Crust Jessie Oleson CakeSpy Crust: 2 boxes of Samoas 6 tablespoons butter, melted Filling: 1-5 oz package instant vanilla pudding 1/2 cup milk 1/2 cup

3. Cool for an hour, or until the shell is at room temperature. Chill more rapidly by using the fridge. 4. Divide the pudding mix into three equal portions. Place each portion in a medium-sized bowl.

14 Neapolitan Cream Pie in a Samoas Cookie Crust Jessie Oleson CakeSpy Crust: 2 boxes of Samoas 6 tablespoons butter, melted Filling: 1-5 oz package instant vanilla pudding 1/2 cup milk 1/2 cup chocolate milk 1/2 cup strawberry milk Whipped cream 1. Mix the cookie crumbs and melted butter until well blended. 2. Press mixture into a 9x9 inch greased pie plate. Bake at 375 F for 5-7 minutes. 3. Cool for an hour, or until the shell is at room temperature. Chill more rapidly by using the fridge. 4. Divide the pudding mix into three equal portions. Place each portion in a medium-sized bowl. 5. First, mix 1/2 cup of strawberry milk with one portion of pudding mix, whisking until smooth; pour on top of baked pie shell. 6. Mix 1/2 cup of regular whole milk with a second portion of pudding mix, whisking until smooth; pour on top of the chocolate pudding layer, and gently spread to cover the layer entirely. 7. Finally, mix 1/2 cup of chocolate milk with the final portion of pudding mix, whisking until smooth; pour on top of the milk layer, and gently spread to cover the layer entirely. 8. Top it all off with a generous helping of whipped cream right before serving. 9. Garnish with remaining Samoas. 26

15 Happy 4 th Birthday Samoas Want to try more Samoas recipes? Go to our Samoas Birthday Page for recipes, cookie fun facts and more! GirlScoutsWW.org/SamoasBirthday

Table of Contents Breakfast... 3 Sweet Potato Muffins... 4 Sweet Potato Pancakes... 6 Sweet Potato Pie Smoothie... 8 Sweet Potato Waffles...

Table of Contents Breakfast... 3 Sweet Potato Muffins... 4 Sweet Potato Pancakes... 6 Sweet Potato Pie Smoothie... 8 Sweet Potato Waffles... 10 Lunch... 12 Roasted Sweet Potato Salad with Mixed Greens...