Cinnamon Rolls

Homemade Samoas

In the spirit of Girl Scout Cookie season, when we all blow our money on those delectable cookies we can only have once a year, here is an amazing recipe that tastes exactly the same as the packaged cookies but is much cheaper!! We all know that feeling of “now or never” when you walk by the table covered in the expensive confections in the front of the grocery store. Now you can have cookies all year round and for a much better price. I made these a couple nights ago with my friends and we were all really surprised how easy and delicious theses bars were! Now the recipe yields for about eight people, but….between the three of us (my two friend and I) we finished it within maybe 15 minutes, and I could easily finish it all my myself in maybe 5 minutes! I hope you enjoy these as much as I did!!

Ingredients:

for the cookie base-

-1/2 cup sugar

-1 1/2 sticks butter, softened

-1 large egg

-1/2 tsp vanilla extract

-2 cups all-purpose flour

-1/4 tsp salt

for the topping-

-3 cups shredded coconut, toasted

-12 oz. chewy caramels

-1/4 tsp salt

-3 tbsp milk

-1 bag of chocolate chips (12 oz)

Directions:

1. Preheat oven to 350F. Grease or line  a 9 x 13 inch pan with foil and set aside. In a large mixing bowl, mix cream butter and sugar until fluffy. Beat in egg and vanilla extract.

2. With mixer on low, gradually beat in flour and salt until mixture is crumbly (dough doesn’t need to come together).

3. Pour dough into pan and press into an even layer. Bake for 20 minutes, until set and edges are lightly browned. Set on a wire rack to cool completely.

4. Add unwrapped caramel candies with milk and salt in a large microwaveable bowl. Cook on high, 3-4 minutes, stopping to stir occasionally. Once caramel is melted and smooth, fold in toasted coconut with a spatula.

5. Place dollops of topping on shortbread crust. Spread evenly with a spatula and allow to set until cooled. Once cooled, cut into evenly sized bars.

6. Melt chocolate in a small microwaveable safe bowl, stirring after every 45 seconds to prevent burning. Dip the bottom of each bar in chocolate and place on wax paper.

7. Transfer remaining chocolate (or melt more, if needed) into a piping bag or ziploc with a corner cut off and drizzle bars with chocolate. Let chocolate set before storing in an airtight container.

Blueberry Scones

 Blueberry Scones

Ingredients:

2 cups if sifted all-purpose flour

1 cup of fresh or frozen clean blueberries

1/3 cup of sugar

1 1/2 tsp. of baking powder

1/2 tsp. of baking soda

1/4 tsp. of salt

5 tbsp. of sweet butter, cut into small pieces

3/4 cup of milk

Directions:

Sprinkle 1/2 cup flour over berries; toss and set aside. Sift remaining flour with salt, sugar, baking soda, and baking powder into large bowl. Cut in the butter with a pastry blender until well mixed. Add blueberries and flour; toss well to mix. Sprinkle the milk over and mix gently with a fork until dough just holds together. Drop by spoon onto lightly greased baking sheet. Dip your hand in flour and gently pat down the scones until about 1 inch thick. Bake in a 425 degree oven 12-15 minutes.

 

 

Posted by: Callie and Rachel

Salted Caramel Chocolate Shortbread Bars

salted Caramel Chocolate Shortbread Bars

Yield: about 5 dozen small bars

INGREDIENTS

For the shortbread layer:
2 cups all-purpose flour
2 tsp. baking powder
¼ tsp. salt
1 cup (2 sticks) unsalted butter, at room temperature
½ cup sugar

For the caramel layer:
1 cup (2 sticks) unsalted butter, cut into pieces
1 cup sugar
4 tbsp. light corn syrup
2 (14 oz.) cans sweetened condensed milk

For the chocolate layer:
8 oz. semisweet or bittersweet chocolate, finely chopped
1 tsp. light corn syrup
½ cup (1 stick) unsalted butter, cut into pieces
Fleur de sel or sea salt, for sprinkling

DIRECTIONS

To make the shortbread layer, preheat the oven to 325° F.  Line a 9 x 13-inch baking pan with parchment paper.  In a small bowl combine the flour, baking powder and salt. Stir with a fork to blend, and set aside.  In the bowl of an electric mixer, beat the butter and sugar on medium speed until well blended, about 1-2 minutes.  With the mixer on low speed blend in the dry ingredients just until incorporated.  Transfer the dough to the prepared baking pan and press in an even layer over the bottom of the pan.  Bake 15-18 minutes or until golden.  (If the crust puffs up a bit while baking, just gently press it down while it is cooling.)  Transfer the pan to a wire rack and let cool completely.

To make the caramel layer, combine the butter, sugar, corn syrup and condensed milk in a medium saucepan over medium heat.  Heat, stirring occasionally, until the butter is melted.  Increase the heat to medium-high and bring to a boil.  Reduce the heat to maintain a simmer, stirring constantly.  Continue simmering and stirring until the mixture turns an amber color and thickens slightly.  Pour the mixture over the shortbread layer, smooth the top, and allow to cool completely and set.  (I chilled at this stage to ensure that the caramel layer would not melt when the warm chocolate was added.)

To make the chocolate glaze, combine the chocolate, corn syrup, and butter in a heatproof bowl set over a pan of simmering water.  Heat, stirring occasionally, until the chocolate is completely melted and the mixture is smooth.  Pour evenly over the caramel layer and use an offset spatula to smooth the top.  Allow to cool for a minute or two and then sprinkle with fleur de sel.  Chill, covered, until ready to slice and serve.

Chocolate Chip Scones

Chocolate Chip Scones

Ingredients:

2 c. unsifted flour
3 tbsp. sugar
1/4 tsp. salt
2 tsp. baking powder
1/2 c. butter
1/2 c. buttermilk or milk
1 lg. egg
1 tsp. vanilla
1/2 c. semi-sweet chocolate chips

Directions:

Heat oven to 425 degrees. Grease baking sheet. In large bowl combine dry ingredients. Cut in butter with pastry blender until mixture resembles coarse crumbs.

In small bowl combine milk, egg and vanilla. Add to dry ingredients along with chocolate chips and mix with fork until mixture clings together and forms a soft dough.

Turn dough onto floured surface and knead gently 5-6 times. With lightly floured rolling pin, roll dough into a 7-inch circle. Cut as many as you want into triangle or diamond shapes, or just cut into 4 wedges. Bake for 18-20 minutes until golden brown. Serve warm.

How we find this?

This recipe is amazing! I made them this weekend and they are so delicious!!! They have a warm, crispy taste and they are perfect for snow days! 😀 These chocolate chips having a perfect combination of warm flavors! I have only made this recipe twice but make sure you have the baking soda in the recipe because they will not rise if you don’t! Hope you enjoy!!!! 😀

Posted by: Rachel and Callie