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Homemade Girl Scout Cookies: Samoas Bars

Homemade Girl Scout Cookies: Samoas Bars
I love the look of the original Samoas Girl Scout Cookies, but making them from scratch can be a little bit time consuming. This is largely because the dough must be rolled out, cut out and then each of the cookies has to be handled individually for topping. The results are well worth it, in my opinion, but we don’t always have time to make a labor-intensive recipe – no matter how bad a craving for Girl Scout cookies gets. Bar cookies are the perfect solution. This is basically a shortcut recipe that still delivers all the great samoas flavor without some of the more tedious parts of cooking making. These bars have a buttery shortbread base that is topped with the caramel-coconut samoas topping and chocolate. The final step is to dip these in chocolate once the topping has set. Homemade Samoas BarsCookie 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 First, make the crust. Preheat oven to 300. Makes 30 bar cookies.

Butterfinger Blondies Join us on Facebook for our latest recipes!I am eternally grateful to Cookies and Cups for creating this amazing recipe! Ever since Camille introduced me to her fabulous Cake Batter Blondies, I have been blondie crazy (Literally, crazy. Ingredients 1 cup butter 1 cup light brown sugar 1/2 cup granulated sugar 2 tsp vanilla 2 eggs 2 1/2 cups all purpose flour 1 tsp baking soda 1/2 tsp coarse sea salt (or regular salt) 2 cups coarsely chopped Butterfinger Bars (approx 16 “Fun Size” bars) Instructions Preheat oven to 350° Cream butter and sugars in mixing bowl. Preparation time: 5 minute(s) Cooking time: 25 minute(s) Butterfinger Buttercream: Ingredients 1/2 cup room temp butter (1 stick) 1/2 cup vegetable shortening 2 1/2 – 3 cups powdered sugar 1/2 cup chopped Butterfinger Bars (approx 4 “Fun Size” bars) Cream the butter and shortening together until smooth. Preparation time: 10 minute(s)

cake batter rice crispy treats TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. I’m looking forward to some friend’s-birthday-celebrating, farmers-marketing, coffee-(friends)-dating, cake-baking, church-enjoying, and sleeping-inning here in my little corner of the world this weekend. OH, and the thing I’m perhaps most excited about — choir-directing. Did I mention on here that I’m leading an Easter choir at my church?! I’m kind of over the moon about it. Anyway, warm wishes coming your way for a good weekend ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. So of course, when I found myself in the fruit section at the market this week trying to decide what kind of sangria to make for our weekly neighbor night, I immediately thought of sangria. …oh good grief, why had I never thought of this before? Sangria with All The Colors. The only reasonable solution, of course. ;)

Oreo and Peanut Butter Brownie Cakes - StumbleUpon So, after being gone all last week, this has been catch up on the house week. Mostly laundry actually. Man, who knew that a weeks worth of laundry from 5 people could be so daunting. Yikes!! But I am kind of behind on my cooking and baking as well since I've been gone and cleaning. Not to mention, I needed an Oreo fix! Oreo and Peanut Butter Brownie Cakes 1 box brownie mix, 8x8 inch size 24 Oreo Cookies 1/2 cup creamy peanut butter Preheat oven to 350 degrees and line a 12 muffin cup baker with paper liners. Prepare brownie mix according to package directions. Makes 12 servings Recipe from picky-palate.com foodsnots.com

Favorite Family Recipes: Better Than (you know what) Cake This better than (you know what) cake is always our go-to when we need to whip up a quick dessert. It’s always a hit with guests! It’s nothing fancy, just sinfully delicious cake. Better Than (you know what) Cake Ingredients 1 pkg. devil's food, chocolate, or German chocolate cake mix 1 can sweetened condensed milk caramel ice cream topping 1 (8 oz.) container frozen whipped topping, thawed 4-5 Health or Skor bars, chopped up Instructions Bake cake according to package directions for a 9x13 inch pan; cool for about 5 minutes.

How To Make Perfect Brownies | How To Cook Like Your Grandmother - StumbleUpon I’ve tried lots of brownie recipes: Boxes, scratch, frosted, plain, nuts, chips, fudge … Each of them has something to like, but depending on my mood I might want a change of pace. Not any more. My wife found this recipe, and it’s perfect. I’m done looking. This is the brownie recipe that I’ll use from now on. Ingredients 1½ cups sugar ¾ cup flour ¾ cup cocoa powder (see note below) 3 eggs ¾ cup butter, melted ½ teaspoon salt (if using unsalted butter) ¾ cup semi-sweet chocolate chips (see note below) Directions A NOTE ON CHOCOLATE: You’ll notice the list of ingredients is very short. The assembly is about as easy as you can get. Do this by hand, until the dry ingredients are just incorporated into the wet, and stop. Stir in the chocolate chips. Line a 9×13 baking dish with parchment. Pour the batter and spread it out. Bake at 325° for 20-30 minutes. Very carefully lift the parchment out of the baking dish. Peel the edges and let cool for a few minutes before slicing. Like this recipe?

CINNAMON SUGARED PECANS This happens to be one of my favorite recipes! For some strange reason, I had an abudance of pecans in my freezer that I needed to use. Usually I make candied almonds, but pecans are also very good. Print 1 large egg white3 cups pecan halves or other raw nuts1/3 cup cinnamon & sugarCINNAMON SUGAR MIXTURE:Use one tablespoon cinnamon + 1/3 cup sugar and stir togetherBe sure to use good quality cinnamon.2 teaspoons pure vanilla extract1/4 teaspoon salt Preheat oven to 300 degrees.Whisk the egg white in a cup.

Butterfinger Blondies Butterfinger Blondies Prep time: Cook time: Total time: Serves: 25-30 bars 2¼ cups flour1 teaspoon baking powder¼ teaspoon salt¾ cup butter, softened2¼ cup packed brown sugar3 large eggs, room temperature1½ teaspoon vanilla extract5 regular-sized Butterfinger candy bars, crushed Preheat oven to 350°F. Who doesn’t love a Butterfinger? Either way, these were absolutely delectable, and I’ll tell you why: lots of butter, brown sugar, and crushed up Butterfinger candy bars! Combine your flour, baking powder, and salt and set aside. Beat together your butter and brown sugar for at least 3 minutes. Beat in the eggs and vanilla. Crush up your candy bars in a Ziploc bag. Gradually add your flour and then add the Butterfingers. Spread the batter into your pan and bake at 350 degrees F for 30-35 minutes. Allow to cool before cutting. These are irresistible! Share This Recipe:

You MUST make this... So I made my first "dump" cake. A few months ago a lovely friend from church taught me about dump cake, where you basically pour cake mix, butter and fruit into a pan and bake it without even mixing it together. I thought it was the hippest thing in the world. Kim was one of the first people to teach me about Pioneer Woman about a year ago, so I was sure dump cake was the next big thing... Little did I know that dump cakes have been around for decades. But behold friends... This is recipe #1 of my easy-holiday-recipes-so-you-don't-have-to-spend-all-your-time-in-the-kitchen series. What you need: 1 can of pumpkin {15 oz.} 1 can of evaporated milk 3/4 c. of brown sugar {packed} 3 eggs 2 dashes cinnamon 2 dashes nutmeg 2 dashes ginger {optional - not pictured} 1 box white or yellow cake mix *Preheat oven to 350 degrees* Step 1: Mix together one can pumpkin, one can evaporated milk, 2/3 cup brown sugar, 3 eggs, a dash or two of cinnamon, nutmeg, and ginger. Step 2: Pour into a greased 9x13 pan. P.S.

Brewer’s Blondies by Baked There was a pretty insane storm in New York last night! When I was at the gym, the news was on and they were telling people to stay away from windows, as severe hail was expected. I didn’t see any of that, but when I finally left the subway to walk to my apartment, rain droplets the size of what seemed like golf balls were coming down, and fast! I made these Brewer’s Blondies from Baked: New Frontiers in Baking because I had a bunch of malted milk powder left over from when I made Kramer’s Milk Chocolate Malt Ball Cake for his birthday. Your ingredients. Combine your dry ingredients. Roughly chop your cashews. Cube your butter. Add in your sugar and beat until fluffy, another 3 minutes. Then beat in your eggs, one at a time, followed by your vanilla. Gradually mix in your flour until just moistened. Fold in your cashews, chocolate chips, and chopped malted milk balls. The dough is pretty thick, so I recommend using your hands to press it into your lined and greased 9×13 pan. Cook time:

Salted Caramel Pecan Bars A few weeks back, someone at my office brought some scrumptious little bites of heaven to our Thanksgiving potluck. Word around the office was that they were made up of butter, sugar, and graham crackers. Well, that would explain why I could NOT stop eating them! When I saw this recipe in Southern Living earlier this month, I had a feeling if I attempted it, the resulting product would be pretty close to those same little bites of heaven that I ate that day at the office. Guess what? These can be made a couple of different ways- with and without chocolate- so of course I had to make them both ways to see which was better. Salted Caramel Pecan BarsMakes 4 dozen.

Samoas Bars Homemade Samoas. Yes, it’s true. And they’re delicious. Ingredients! Cream together the butter and sugar for the cookie base. Beat in the egg and vanilla, then gradually beat in the flour and salt. Using your hands, press the dough into a greased and/or lined 9×13 pan. While you let the cookie base cool, turn the oven down to 300 degrees F and spread your coconut onto a baking sheet. Toast for about 20 minutes, stirring about every 5-8 minutes to make sure it doesn’t burn. Unwrap your caramels and combine them with the milk and salt. Microwave for 3-4 minutes until melted, stirring every 30-45 seconds so it doesn’t burn. Combine the toasted coconut with the melted caramel. With a greased spatula, spread the coconut/caramel mixture over the cookie base. When the caramel has cooled, cut the “cookies” into bars. Melt your chocolate in the microwave, stirring every 30-45 seconds so it doesn’t burn. Put in the fridge for a bit so everything sets, and serve! Samoas Bars Cook time: Total time:

Texas Sheet Cake A Texas Sheet Cake is an easy cake to make. This cake can be made out of ingredients that are inside of your pantry. This cake makes it own frosting. Texas Sheet Cake Author: CopyKat.com Recipe Type: Dessert Recipe, Family Recipe Prep time: 10 minutes Cook time: 10 minutes Serves: 10 This cake is so simple to make and oh so yummy! Ingredients 2 cups flour2 cups Sugar1 teaspoon baking soda2 sticks butter1/4 cup Cocoa1 cup water2 eggs1/2 cup buttermilk1 teaspoon vanillaFrosting1 stick butter4 tablespoons cocoa6 tablespoons buttermilk1 (16 ounces) box confectioners sugar1 1/2 cups pecans (optional) -- chopped Instructions Measure the flour, sugar and baking soda and set aside. Frosting Directions: While cake is baking, bring 1 stick butter, cocoa and buttermilk to boil; add 1 box confectioners sugar. Print Recipe

Salted Chocolate “Twix” Bars We’re watching our friend’s cat right now, and it’s a lot of fun. Kramer and I want to get a pet so badly, but I just don’t think that I have the time, energy, or, frankly, money, to take care of an animal the way I would like to. For now, though, it’s just fun to pretend to have a pet for a week. His name is Eddie and he’s pretty funny. I’ve never had a cat before, but Kramer grew up with them so he’s more accustomed to their behavior than I am. My dog at home, Tessa, is always so interested in what you’re up to and even sleeps under the covers at the foot of the bed, which I love and miss so much! These bars really do taste like Twix, and I’m not even exaggerating. Your ingredients. Combine your flour, brown sugar, cornstarch, and salt. Cut your cold butter into cubes and add to the flour. Using your hands or a pastry cutter, cut the butter into the flour until a course mixture forms. Mix in the water and the egg yolk until combined. Spread the caramel over the baked shortbread crust.

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