Homemade Samoa Girl Scout Cookies

Oh my Gosh..Oh my Gosh..Oh my Gosh..
Wow!!! These are so good you'll think your dreaming.

Since this is March & Girl Scout Cookie Month..
I thought I would bring you the BEST "HOMEMADE"
version for these cookies I could find. And I
think I may have found it.

I also will be doing a homemade version of
Thin Mints, & Tagalongs (Shortbread, Peanut
Butter & Chocolate in a few days)....
so keep checking back with us!!!

If you Love the Girl Scout Samoas (a.k.a. caramel
delights) like I do....then you are going to want to try
these out for sure. I found this on Baking Bites from
a few years ago.

This version has a buttery shortbread cookie base,
Coconut/Caramel topping (I used Werther's Chewy
Caramels because that is all the store had..but I found
that they have the best flavor..using real butter &
cream) topped off by the perfect balance of
chocolate on the bottom & drizzle on the top
making it The Best Cookie ever! I knew I had
to hurry up & try these out so I could share
them with all of you. These take some time
but are well worth the LOVE & EFFORT!!
Hope you all Enjoy!!!!
*** If you would like to try a similar recipe but
less time consuming try my Samoa Bars click here.

RECIPE
(shortbread cookie dough) or you could buy
3 dozen shortbread cookies from the store to
save time & not make the base of the cookie
from scratch...
1 c. butter, soft
1/2 c. sugar
2 c. flour
1/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla extract
Do not use unless to dry (up to 2 Tbsp. milk)
I did not need to use any!

(Coconut/Caramel Topping)
3 c. shredded coconut
12oz. good-quality chewy caramels
1/4 tsp. salt
3 Tbsp. milk

(Chocolate drizzle/bottom)
8 oz. semisweet chocolate (chocolate chips are ok)

DIRECTIONS:
Pre-heat oven t0 350F. Bake for 11-13 min.
(keep watch..ovens vary..mine went 13)

1) In a large mixing bowl, cream together butter
& sugar. Mix in flour, baking powder & salt at a low
speed, followed by the vanilla. Milk is optional only
to make the dough stick together Add flour if your
dough is too sticky. The dough should come together
into a soft, not-to-sticky ball. SEE BELOW:

2) Roll the dough (working in 2 or 3 batches) out
between 2 pieces of wax paper to about 1/4-inch
thickness & use a 1 1/2"cookie cutter to make rounds.
NOTE: you may have trouble taking the
excess dough around the cookie shape
because it is so soft..See picture below
where I use a small turner which worked
beautifully & save excess and roll out to
make more cookies. SEE BELOW:


3) It was easier for me to flip the (turner with cookie)
on to my hand & then flip it over on to the cookie sheet
because the dough is so soft & buttery. SEE BELOW:
TIP: I also used a straw to make the hole in the middle
of the cookie...However..if you look at the next picture
after they have cooked, the hole seems to have filled
up because the "spread" of the cookie as it baked.
SEE BELOW:
4) So, I used a straw AFTERWARDS (When they
came out of the oven and were still warm & it
worked out great!) Set aside to cool completely.
SEE BELOW:
TOPPING
Pre-heat oven to 300F.
1) Spread coconut evenly on a parchment-lined
baking sheet (preferably one with sides) & toast
20 minutes, stirring every 5 minutes, until coconut
is golden brown. Cool on baking sheet...set aside.

2) Unwrap the caramels & place in a lg. micro-safe bowl
with milk & salt. Cook on high for 3-4 minutes, stopping
to stir a few times to help caramel melt. SEE BELOW:
3) When Smooth & creamy fold in toasted coconut
with a spatula. SEE BELOW:

TIP: Below are "offset" spatulas which are the

BEST Kitchen Tool for Spreading anything I think.
SEE BELOW:

4) Using an offset spatula, spread topping on cooled

cookies, using about 2-3 tsp. per cookie. Reheat

caramel for a few seconds in the microwave

if it gets too firm to work with(it did for

me many times)SEE BELOW:

5) While topping sets up, melt chocolate in a small

bowl. Heat on high in the microwave in 45 sec.

intervals, stirring thoroughly to prevent scorching.

Dip the base of each cookie into the chocolate &

place on a clean piece of parchment paper or

(I used) wax paper & spread the chocolate on

each bottom with an offset spatula (that was a lot

easier & to speed up the cooling process of the

chocolate, I put in the freezer til set. SEE BELOW:

6) To finish..Transfer all remaining chocolate

(or melt a little additional chocolate, if necessary)

into a piping bag or a Ziploc bag with the corner

snipped off & drizzle finished cookies with chocolate

in a back & forth motion for desired effect. Your Done!!

SEE BELOW:

Happy St. Patrick's Day with Fast Girl Scout Cookie recipe

Ahhhhhh...Girl Scout Cookies...whether it's
The Minty ones..The Chocolate-Coconut ones
(For recipe click here....) The Peanut Butter
ones...The Lemon ones..The New Cranberry
ones..THEY ARE ALL THE BEST! Your mouth
is probably watering right about now!!

When you can't get the real thing...You can try
these..They are not exactly the same, but taste
nice & minty, chocolaty & the sugary crunch of
the cookie is similar to The Girl Scout Minty one.

This really is an easy/fast recipe..a little messy
but everybody seems to like these cookies... It
came from Taste of Home...

RECIPE

18 Nabisco Nilla Wafer Cookies
4 oz. Chocolate Bark
1/4 tsp. peppermint extract

Directions:
1) Place candy coating & extract in microwave-safe
bowl. Microwave uncovered, on high for 30-60 sec.
or until smooth, stirring every 15 seconds.
SEE BELOW:

2) Put a wafer in coating (top side first)

SEE BELOW:

I used a Big fork to take cookies out of the melted
chocolate & let excess drip off.

Place on wax paper..
3) The end result..Minty delight!!! *****2nd idea for St. Patrick's Day might be Chocolate-Mint

Walnut Brownies...for recipe click here

Peanut Butter Cup Cookies/Foodista Contest Update

Foodista UPDATE!! I was under the impression
that as of Feb. 28th, 2010 the Contest was over..&
voting was completed..SURPRISE..It's Not Over
until March 31st, 2010. SO...IF YOU WOULD LIKE
TO HELP ME OUT (with this contest) I would so
very much appreciate "YOUR VOTE"... Just click
on the "Foodista Button" (on the sidebar & it will
automatically take you to my recipe)..where you
can "VOTE."


The way they have set it up you have to register one
time only..(because of abuse they have previously had
on their site)) & then you can vote..

Sorry for any confusion..it's all been quite surprising
to me as well. I usually never enter these kind of things.
Thank you all for the great friends you are &
the constant support you have given me...It's
truly heart-warming...Your the GREATEST!!!!


Now...Peanut-Butter Cup Cookies....
These are for anyone who loves Chocolate Peanut
Butter Cups/Reese's Pieces & peanuts...and
who doesn't??? I did something like these awhile
ago, but they had cocoa powder in them & these don't.

I originally was going to do this easy recipe from
Pillsbury which only required 4 ingredients..but
since I did not have the "refrigerated peanut
butter dough" I thought I'll just make the peanut
butter dough from scratch..so I mixed 2 recipes
together & came up with this one.

RECIPE
1 1/4 c. light brown sugar
3/4 c. peanut butter (I used crunchy)
1/2 c. butter Crisco
3 Tbsp. milk
1 Tbsp. vanilla
1 egg
1 3/4 c. flour
3/4 tsp. baking soda
3/4 tsp. salt
1 box (4oz.) Reese's Pieces
24 Peanut butter cups (whole)
1 c. Planters Peanuts (optional)

Directions:
Pre-heat oven @ 350F.

1) Combine brown sugar, peanut butter, shortening,
milk, & vanilla in lg. bowl. Beat at medium speed
until well blended. Add egg & mix until blended in.

2) Combine flour, baking soda, and salt in medium
bowl. Add to creamed mixture at low speed until
blended. Stir in Reese's Pieces (if you haven't
eaten them all by now..they are sooo good!!) and
the peanuts (optional)

****I made them both ways & think the ones
without the peanuts tasted better...because I used
chunky peanut butter (that's all I had) I think
adding the peanuts took away from the GREAT
TASTE of the cookie.

3) Drop dough (with a cookie scoop) 2" apart
on to baking sheet. See Below:

4) Bake 10-14 min. (depending on your oven)
or until lightly brown. Immediately top each cookie
with 1 peanut butter cup..press lightly into the
dough.

5) Cool 2 minutes, remove from cookie sheets.
Let cookies stand until peanut butter cups are set
before storing or eating. Don't store before 3 hrs.
SEE BELOW:

WITHOUT PEANUTS:

WITH PEANUTS:

Cranberry/Coconut Cookies

Don't you just love the combo of coconut/cranberries
& walnuts...I do..so when I wanted a recipe for cookies
that had all that I tweaked some that I found to become
one of the most delicious cookies I make.

I also have been sticking to "using up what I have"
before buying more...So I needed to use up some
coconut, rolled oats, walnuts & I added my craving
to come up with these "Cranberry/Coconut Cookie
Charmers"

I knew what I wanted but could not find one recipe..
but found a few and created my own...which turned
out to better than I could have hoped for...

Today I brought some over to a friend that I visit
each month, (who's a fantastic cook herself by the
way) & soon after she called telling me how much
she loved them & wanting the recipe to make them
for Young Women in our ward tonite...so I thought
I'd better have it on the blog for any of the girls (or
their moms) who might like to try it out. They are
really "delish"...as Rachael Ray would say...

RECIPE
3/4 c. Crisco (R) Butter Shortening
3/4 c. sugar
3/4 c. Br. sugar
2 lg. eggs
2 tsp. vanilla
2 c. flour
1 tsp. baking soda
1/4 tsp. salt
3 c. old-fashioned rolled oats
1 c. coconut
1 c. dried cranberries
1 c. chopped walnuts

DIRECTIONS:
Preheat oven to 375F. Coat baking sheet with
non-stick cooking spray or use a "Silpat Liner"
(one of my favorite kitchen items)

BEAT shortening, sugar & Br. sugar on medium
speed of electric mixer until blended. Beat in
eggs & vanilla. Combine flour, baking soda &
salt in small bowl. Beat into shortening mixture
until smooth. Stir in oats, coconut, dried
cranberries, & walnuts. As in Photo Below:



Drop by rounded tablespoonfuls (I love to
use a Lg. Cookie Scoop..another Favorite
Kitchen Item) because it keeps cookies
round & the same size...

Bake: 10-12 min. or until light brown. Cool
for 2 min & enjoy!!

Fast/Easy Chocolate Krinkles

Okay....Sometimes you just want a delicious,
chewy, gooey, Chocolaty cookie..& you don't
have a long time to make them...

That happened to me a few years ago..& I
came up with this idea out of necessity &
what I had on hand...

I will put the original recipe I have (that
is really good!) on the blog for those of
you who would like to make them from
scratch..

Chocolate Krinkles
(Fast/Easy)
1 pkg Betty Crocker Double Chocolate Chunk Cookies
1 egg
1/4 c. canola oil
2 Tbsp. water
3/4 c. powered sugar

Bake @ 350F for 8-10 min.

Simple..huh??? Just follow the directions on the pkg. &
combine cookie mix, oil, water, & egg.. Use a cookie scoop
& make 1" balls...then roll in confectioner's sugar & put
on cookie sheet...SEE BELOW

Chocolate Krinkles
(Original recipe adapted from T. Hadley)

3 beaten eggs

1 1/2 c. sugar

4 sq. (4oz.) unsweetened chocolate (melted)

1/2 c. cooking oil

2 tsp. baking powder

2 tsp. vanilla

2 c. flour

Combine eggs, sugar, chocolate, oil, baking

powder, & vanilla. Gradually add flour. Mix

until thoroughly combined. Cover & chill 1-2 hrs.

Shape dough into 1" balls. Roll in powered sugar.

Bake @ 375 for 8-10 min. on ungreased cookie

sheet.

Halloween Crafts/Recipes @ Santa's Gift Shoppe Year Round

Here are some craft ideas/recipes to get us
Crafters inspired for this fun holiday.
My Mom's "HOOT OWL COOKIE RECIPE"
below is something you/your kids will have
to try...My kids loved them when they were
little & now that they are adults..they make
them.

The photo (above) is of Halloween decorations
for a party @ my wonderful friends Christine's
house. She had graciously invited some women
from Relief Society (from our church) over
for a Special Halloween Party...She is
so creative & really out does herself. (To bad
for me she lives far away...in another state)

Here is the table with decorations & some of
the Goodies. There are my mom's "Hoot-Owl"
Cookies (from when I was a kid) , Witch Finger
Bread sticks, Pumpkin Chocolate Chip
Cookies, Also (not shown are Bony Bread-
sticks) RECIPES ARE SHOWN BELOW:

Close-up of my mom's "Hoot-Owl Cookies"

RECIPE
1 pkg. chocolate chips (6oz.)
1 sm. can of whole cashews (or buy in bulk
just what you need about 24+extra since they
can be pricey)
2 1/2 c. flour
3/4 c. butter
1 c. brown sugar
1 egg
1/4 tsp. baking soda
1 tsp. vanilla
2 tsp. baking powder
1/2 tsp. salt

Directions:
Preheat oven @ 350F. Mix butter, br. sugar,
egg & vanilla in bowl. Mix flour, baking soda/
powder & salt in another bowl. Add dry
ingredients to wet ingredients. Remove 2/3
of dough. Melt 1/2 c. chocolate chips (& few
drops of oil..canola) in microwave in 30 sec.
increments. Add melted chocolate to remaining
dough & mix well. Divide white dough in half.
Roll into rectangle (abt. 9"x4") Roll 1/2 of
chocolate dough into a long rope abt. 9" long &
place on top of rectangle. Roll white dough a-
round chocolate dough. Pinch ends so choco-
late dough is hidden. Repeat with remaining
white/chocolate dough. Wrap in foil. Refri-
gerate overnight. Slice rolled dough in 1/4"
pieces. For each "Owl" place two slices to-
gether, pinch outer edges for ears. Add one
chocolate chip for each eye & cashew for beak.
Bake 9-11 min. (depending on oven)

"Witch Finger Breadsticks" (picture above)
RECIPE
1 pkg. thawed Bridgford "dinner rolls"
1/4 c. melted butter
parmesan cheese
garlic salt
egg yolks
food coloring
sm. paintbrush

Directions:
Roll each roll into a finger-sized rope. Using
knife, cut one end of rope in "V" shape for
finger nail & cut lines for "knuckles." Lay
flat on cookie sheet & pinch on either side
of knuckle. Brush with melted butter (not
fingernail) Sprinkle with parmesan cheese
& garlic salt..avoiding nail. Create "nail polish"
by combining egg yolk with food coloring.
Paint "nail." Bake @ 350F. for 10-15 min.


This is a picture of "Bony Bread Sticks." found
at BHG website. Make sure you make these
different size bones.

RECIPE
1 pkg. refrigerated (Pillbury type) bread
sticks
For Sweet: cinnamon/sugar
For Savory: garlic salt/parmesan cheese
Directions:
Unroll bread sticks. Knot each end of
breadstick & bake. Serve warm. You could
also include a "dip" tinted with red for a
dramatic effect. Or, sprinkle with a savory or
sweet seasoning.

Pumpkin Chocolate Chip Cookies (Above)
RECIPE
1 box of spice cake mix
1 reg. size can of pumpkin (or 1/2 lg. size)
1 bag chocolate chips (6oz.)
Directions:
Preheat oven to 350F. Combine all
ingredients together. Using cookie scoop
or spoon drop dough on to greased cookie
sheet. Bake 10 min. (depending on oven)
Cool & enjoy!

These are "blood-shot eyesballs" from "Martha".
She does Halloween like no other!! I've heard
her say it's one of her favorite Holidays. I have

Materials needed:
2 plastic softball size balls (for 1 pair)
1 old pair of beige nylons (or knee-hi nylons)
blue tissue paper (or whatever color you want
for the iris)
black construction paper (for pupil)
1 piece white paper (for highlights)
scissors, hole punch, glue, red marker

Directions:
Cut out large iris circle from colored tissue
paper. Glue one on each of the balls. (You
may want to add two layers of tissue so it's
not transparent) Cut smaller circle from
black paper. Glue on top of iris. Punch 2
holes from white paper (for highlights)
Glue in place. Draw wiggly "blood-shot" lines
on white all stemming from iris. Place each
ball in the foot of each nylon. Cut if needed &
tie @ top of nylons together to prevent eyes
from falling out. Drape on porch or wherever.

BOO!!!!!!!!!!!
HAPPY HALLOWEEN
BE SAFE!!!

Chocolate Oatmeal Coconut Cookies

Now that it's "back to school" time for the kids
I thought this recipe might be a great way to say
"Welcome Home Kids" from a hard day at school.
This is a chewy yummy recipe that is from Ardys
Smith's collection in a recent Taste of Home article.

The blend of Coconut, Oatmeal, brown sugar &
a small piece of a Hershey's Bar is "soooo delish"
(as Rachel Ray would say) Those flavors just
mesh together for a Chewy Yummy Treat for the kids
.....or us (if we get there first) Maybe just set some aside
for a treat for yourself .

Anyway these would be perfect anytime. They
are crisp but chewy. The only change I would make
would be to add some nuts (walnuts or pecans....
whatever you or your family likes best)

Actually these taste so good you even could make these
without the chocolate on top (but in every life some
chocolate must fall.....right?) Even if it's on a cookie.....

RECIPE

1 c. butter softened
1/2 c. sugar
1/2 c. packed brown sugar
1 egg
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 c. quick-cooking oats
1 c. flaked coconut
5 milk chocolate candy bars
(1.55 oz. each)
3/4 c. chopped walnuts or pecans (optional)

In a large bowl, cream butter and sugars until light
& fluffy. Beat in the egg & vanilla. Combine the flour,
baking soda & salt; gradually add to creamed mixture
& mix well. Beat in oats & coconuts.... & walnuts if you
want them.

Roll into 1" balls. Place 2" apart on ungreased
baking sheets. Bake @ 350F. for 10-12 min. or until
lightly browned. Break each candy bar into 12 pieces;
press a chocolate piece into the center of each warm
cookie.

Make sure to have some cold milk close by.
ENJOY them with your kids!!! Make a special
moment together & take time out of your busy
day for the most important thing in life......
your family..........

Chocolate Caramel Thumbprint Cookies

Don't these look good??? When I saw them

I knew I had to give the recipe a try...It's adapted

from Cook's Country but the recipe has gone

through a few changes....I increased a few of the

ingredients so the recipe would turn out better...

The recipe makes approx. 20-24 cookies.....

(granted....not too many but well worth it)

Recipe

1 c. flour
1/3 c. cocoa powder
1/4 tsp. salt
8 Tbsp. butter, softened
2/3 c. sugar
1 lg egg, separated, plus one more egg white
2 Tbsp. milk
1 tsp. vanilla
1 1/2 c. pecans.....chopped fine
(you could also use walnuts)
20 caramels, approx. (I used Kraft)
4 Tbsp. heavy cream (I used reg. cream & it
was fine)

Pre-heat oven to 350F. Line 2 baking sheets
with parchment paper or Silpat liners. (These

liners are 1 of the "Best Kitchen Items" I have

found...they are from France & make clean-up

a breeze)....Combine flour, cocoa powder, & salt

in bowl...set aside.

With a mixer on medium high speed, beat butter
& sugar until fluffy....(abt. 2 minutes)
Add egg yolk, milk, & vanilla and mix until blended.
Reduce speed to low & add flour mixture until
combined... Refrigerate dough until firm, (at
least 1 hr.)

Whisk egg whites in another bowl until frothy. Place
Pecans in another bowl.......

One at a time, roll dough into 1" balls, dip in egg
whites, then roll in pecans.......(This is a bit messy
but it's worth it)..........Place balls 2" apart on
cookie sheets. Using a teaspoon measure, make an
indentation in the center of each ball (like a thumb-
print)

Bake until set.....about 10-12 min. (mine took 12)

Meanwhile, microwave the caramels & cream in a
bowl, stirring occasionally, until smooth....(abt.1-2 Min)

Once cookies are removed from the oven, gently
press existing indentations with teaspoon measure
once again. Fill each with 1/2 to 1 teaspoon caramel
mixture..... Cool 5 min. then transfer to wire rack &
cool completely........Enjoy these.... they are delectable.....

Delectable Peanut Butter Cup Cookies

This is a LOADED CHOCOLATE /PEANUT
BUTTER CUP COOKIE....Loaded with Reese's
Pieces, Mini Reese's Peanut Butter Cups,
Chocolate Chips, Peanut Butter & a Chocolate
dough...Wow that's chocolaty.......

These would be great for a special occasion.
I found these on a number of blogs, pretty much
the same recipe, This one was adapted from
Kitchen Cafe ....(I didn't put the 1 cup of peanut
butter chips that was in the original recipe & you
may want to do that)....

Ingredients:

1 Cup Butter, (softened)
3/4 C. Peanut Butter (creamy or crunchy)
(I used crunchy)
3/4 C. Sugar
3/4 C. packed Brown Sugar
2 Eggs
1 tsp. Vanilla
2 1/3 C. Flour
1/3 C. Cocoa Powder (I think I would use not
as much..... maybe 1/4 -1/2 Cup)..you decide
1 tsp. Baking Soda
1 Cup Semisweet Chocolate Chips
1 Bag Reese's Pieces

~Note: Cut the Peanut Butter Cups in half
(gently) and put in refrigerator or freezer
til ready to use. Original Recipe said to
freeze first.......(but 1 blogger stated she had
problems cutting them after they were
frozen)....we don't want problems like that...

Preheat Oven to 350F.

In a large bowl or stand mixer, cream together
softened butter, peanut butter, white sugar, &
brown sugar until smooth. Beat in eggs one at a
time, then stir in vanilla. Combine flour, cocoa,
& baking soda; stir into the creamed mixture.
Mix in chocolate chips, & Reese's Pieces (hand
stir them in so the shells of the Reese's Pieces don't
get broken).

I used a Cookie Scoop to have each cookie round &
look more uniformed. I also used a Slipat Cookie
sheet liner...(they are the BEST non-stick liners!!!)
These are 2 of my Favorite Kitchen Items......

Push one Peanut Butter Cup half into the center of
each ball of dough. Bake for 8 to 10 min. (My oven
they were done at 9 min. (You don't want them to
fall apart so make sure you let them cool completely
before lifting them off the cookie sheet).....

"HAPPY BIRTHDAY AMERICA"

We love America..... and all the veterans that have
given their lives and have sacraficed on our behalf
to have the freedoms that we enjoy daily. Thank you
to all of you from all of us at Santa's Gift Shoppe.

At our Gift Shoppe during the summer months we
are constantly trying out new recipes for jams,
cookies, candies & craft ideas which will be available
in December....4th & 5th 2009 at our Christmas Boutique.