Chocolate Chip Cookie For One (Or Two)

Chocolate Chip CookieHave you ever craved a cookie but didn’t want 20 extra cookies staring at you after you’ve satisfied your stomach’s needs? Or maybe you just want a quick treat after studying all day long? And above all, a dessert that doesn’t turn your whole kitchen upside down. Finally, a soft and chewy cookie recipe for one! Or two…. If you’re really feeling generous and kind that is. It took some self control to take a picture of this cookie without tasting it first, but it survived haha.

You can be creative with this cookie and put M&Ms inside instead. You can also bake it in a mini cast iron skillet and serve it with a scoop (or a few scoops) of ice cream on top. Make it your own & enjoy this personal cookie for one!

Chocolate Chip Cookie

Chocolate Chip Cookie for One (Or Two)

Printable Recipe

Makes: 1 large 7-inch cookie

Ingredients

  • 2 Tablespoons unsalted butter
  •  3 Tablespoons dark brown sugar
  • 1 Tablespoon whisked egg whites
  • 1 teaspoon Greek yogurt (or sour cream)
  • 1/4 teaspoon vanilla extract
  • 1/3 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1/8 teaspoon baking soda
  • 4 Tablespoons chocolate chips, divided

Preheat: 350 Fº

Directions

  1. Prepare a baking sheet with parchment paper.
  2. Melt butter in a microwave-safe bowl. Mix in the brown sugar, 1 tbsp egg whites, Greek yogurt, vanilla extract, flour, salt, and baking soda until well combined.
  3. Fold in 3 tablespoons of chocolate chips. Shape the dough into a disk and place onto the prepped baking sheet.
  4. Sprinkle the remaining tablespoon of chocolate chips over the dough and push them in on top. Bake for 12 minutes at 350 Fº. You want it slightly undercooked which is the secret to a soft and chewy cookie.
  5. Remove the cookie and place on a wire rack to finish cooling or eat it warm with a cold glass of milk.

Tips:

-For the tablespoon of eggs, you can also just whisk a whole egg and use a tablespoon from that if preferred. I just happened to have egg whites left over and used those in the cookie.

-Use a mixture of semi-sweet and milk chocolate chips for more variety. You can even sprinkle some sea salt on the cookie before baking it.

Adapted from Cooking Classy

 

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Sea Salt Chocolate Chip Cookies

HolidayCookies6

I’ve been on the search for a satisfying chocolate chip cookie that is irresistibly chewy, soft, and complete with a large glass of cold milk. A glass of milk with cookies is like eating cake with icing, so much so that I might as well include milk in my list of ingredients haha. I’ve made this recipe twice during Thanksgiving because it was that good and found myself making it again yesterday, despite having to study for an exam. I froze a few to stave off any cravings I may have during the next few weeks for these cookies, who I know will be calling my name.

Chocolate Chip Cookies

If you need to destress or procrastibake to avoid that monster of a exam that you’ll be facing in a week, then take a break. Give these cookies a chance, you’ll be delighted.

Sea Salt Chocolate Chip Cookies

Printable Recipe

Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 cup (2 sticks) unsalted butter
  • 1 ½ cups dark brown sugar, packed
  • ¼ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 large egg and 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 tablespoon greek yogurt (or sour cream)
  • 1 ½ cups semi-sweet chocolate chips

Preheat: 350 Fº

Directions

  1. Prepare a baking sheet with parchment paper.
  2. Combine the flour, baking soda, and salt in a small bowl. Set aside.
  3. Cut the butter into slices and place in a medium skillet over medium heat. As the butter begins to melt, whisk constantly for several minutes until it starts to smell nutty and you see brown bits forming on the bottom. You now have browned butter. It will add a different dimension to the cookies with it’s nutty aroma.
  4. Remove from heat immediately and set aside in a separate bowl to cool.
  5. Beat together the cooled butter with the brown sugar and granulated sugar.
  6. Beat in the egg, egg yolk, vanilla extract, and greek yogurt on low speed, until incorporated for about 10-15 seconds. Gradually beat in the dry ingredients by hand with a rubber spatula. This will prevent you from over mixing the dough, which will cause a stiff cookie.
  7. Fold in the chocolate chips. Chill for an hour in the refrigerator. Don’t skip the chilling step, you’ve already made it this far.
  8. Roll the cookie dough in balls about 3 tablespoons of dough each and place on the prepped baking sheet.
  9. Sprinkle as much or as little sea salt as you like on the cookies before placing in the oven. Bake for 9-11 minutes at 350 Fº.
  10. Remove the cookies and place on a wire rack to finishing cooling.

Adapted from the Ambitious Kitchen

Tips

-For more variation, you can use both milk and semi-sweet chocolate chips, adding ¾ cup of each. Even better, you can use chunks, mini chips, or whatever type of chocolate you desire.

-The longer you refrigerate the dough, the better the flavor of the cookies.

-This recipe can be made without a mixer or electric beater for ease and convenience as well.

-Underbaked cookies are the secret to having soft and chewy cookies the next day so be careful not to go over the 9-11 minutes.

-You can freeze this dough for up to 3 months. Roll into balls and place into freezer friendly bags. To bake, simply place on a baking sheet and bake as directed adding a minute to the bake time.Chocolate Chip Cookies

Lavender Honey Shortbread Cookies

Lavender cookies

Just recently, I was at a farmer’s market that had everything from local honey to farm fresh eggs. It was a local event held on someone’s farm where they invited other farmers to come and share their produce. One of the highlights was getting to see the miniature ponies and even a 3 day old calf on the property (animals not for sale though)!

We passed by a lavender stand that had everything lavender themed- essential oils, laundry spray, hand cream, you name it. The last product that the vendor showed me was culinary lavender. Once I heard the word “culinary”, a lightbulb turned on in my head and I started brainstorming of recipes to use it with.  A quick Google search revealed that lavender can be used in both sweet and savory dishes, such as shortbread cookies or even a lavender rub for a pot roast. I decided to make the lavender shortbread cookies and loved them!

These lavender cookies are simple and fragrant delicious bites. Dangerously addicting.

Printable Recipe

Lavender Honey Shortbread Cookies

Ingredients

  • ¼ cup white sugar
  • 1 tablespoon honey
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 ½ teaspoons lavender buds, roughly chopped
  • 1 large egg yolk
  • 1 teaspoon vanilla
  • 1 cup + 2 tablespoons all-purpose flour
  • ¼ teaspoon salt

Preheat: 350º F

Directions

  1. In a medium bowl, cream together the sugar, honey, and butter until light and fluffy. Mix in the lavender, egg yolk, and vanilla.
  2. Add in the flour and salt and mix until well combined, taking care not to over mix.
  3. Refrigerate the dough for about 30 minutes or until firm. Roll out to about ¼ inch thickness and cut into shapes with cookie cutters. If you don’t have cookie cutters, you can also place the dough on parchment paper and shape it into a log, about 2 inches in diameter. Freeze for 30 minutes and the remove the dough and cut into slices.
  4. Place the cookies on a sheet and bake at 350º F for 7-8 minutes.
  5. Allow to cool on the baking sheet for about 10 minutes then remove to a wire rack to cool completely.

Adapted from My Fancy Pantry

Tips:

-If you used cookie cutters for this recipe, you can place the baking sheet of cookies in the freezer for 5 minutes so that they firm up and maintain their structure when baked.

-To get your butter to room temperature faster if in a rush, you can slice the stick of butter and spread it out on a plate. The greater surface area will allow the butter to soften quicker.

What recipes have you used lavender in?

 

Long Grain Rice with Chickpeas & Meat

Chickpeasandrice

I will be experimenting with a new style that I’ll be featuring on my blog more frequently in addition to all of the baking recipes that I have up, which will include meal planning along with portion sizing to vary recipes to your liking. You really appreciate something once it is gone from you and for me that has been: time. We always think about how wonderful our day would be if we only had that one extra hour, minute, etc. In reality, we can earn that time back with effective time management and that is where cooking comes in. Anything as simple as using one pot to create a dish translates to a few more minutes saved from scrubbing dishes.

Long Grain Rice with Chickpeas & Meat

Ingredients

  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon coriander
  • 1/2 medium onion, diced
  • 1/2 pound ground beef
  • 1 cup of canned chickpeas
  • 1 cup long grain rice
  • 1 & 1/4 cups of water
  • 1 chicken bouillon cube

Directions

  1. Mince the garlic and add it to a medium saucepan along with the olive oil. Cook it over medium-low heat for 1-2 minutes.
  2. Toss in the cumin, cinnamon, and coriander and stir for about a minute.
  3. Add the diced onion and sauté it for about 5 minutes to blend the flavors.
  4. Stir in the ground beef until it is evenly browned and no longer pink. Add in the chickpeas to the meat.
  5. Add the rice to the saucepan and stir for about a minute.
  6. Dissolve the bouillon cube in hot water and pour  the water into the saucepan
  7. Cover the saucepan with a lid and turn up the heat to medium-high until the water is boiling.
  8. Once it starts to boil, put the heat on low and simmer for about 15-20 minutes.
  9. Turn the heat off and let it rest for about 5 minutes before removing the lid and fluffing it with a fork.

Tips:

  • You can also use 1 pound of meat with the whole can of chickpeas and save half of that for another dish (possibly mixing it with pasta) or even freeze that half and use the remaining meat mixture for the rice
  • This recipe can be modified to your liking- if you do not like chickpeas then that can be taken out easily
  • Check out this link for some more ideas of what to do with leftover chickpeas

Chickpeasandrice

Any quick meal ideas that you recommend?

 

 

 

Floral Inspired Bridal Shower Cake

Floral Bridal Shower Cake

What a long break! Only back with an innocent looking floral cake filled with sinful chocolatey indulgence on the inside. A devil’s food cake with a rich chocolate buttercream fills the interior. A Hershey’s Perfectly Chocolate cake recipe would also be a nice option or any of your favorite go-to cake recipes. I made it for my best friend’s bridal shower and so can you! This design is easy to make and would even work wonderfully for an anniversary cake. Read the tips below for some inspiration:

-Use black edible paper (found at Michaels/Hobby Lobby) to cut out the large stripe going around the whole cake as well as for the ring shape on top

-I used a ring cookie cutter for the ring on top & hit the cookie cutter firmly a few times while it was on top of the edible paper in order for it to cut through

-A few dabs of water will get the edible paper to stick to the fondant. Be careful as once it goes on the fondant, you can’t take it off or you’ll risk having to remove all the fondant and start over… (yes that happened to me and I definitely learned from that)

-Look for the brightest bunch of flowers at your local shop or grocery store and cut the stems so that you have about an inch remaining to poke through the fondant

For any remaining unanswered questions, please comment below!Floral Bridal Shower Cake

Have you made any floral inspired cakes?

Eclairs (Pâte à Choux)

Eclairs

Hurray for the 100th post of SimplyDelicious! For this post, I chose a dessert that can be served at any occasion or celebration. Pierre Herme’s eclairs are something else. After seeing so many pins of them on Pinterest, I was inspired to make my own version of sophisticated and modern eclairs. The key I found was to use a different type of topping on each eclair so that the finished picture has a lot of variety and complexity to it. You can use whatever you have handy. I had a few blueberries and strawberries so I used those. I also had some green tea chocolate chips I had made and stored so I chopped a few and added those along with some chopped walnuts and chocolate for a complete colorful look overall. The first time I made these I was so surprised at how easy it was! Do not let the long recipe fool you, I just put detailed directions so that the first try is a success. The same eclair recipe can also be used for making cream puffs and filling them with whipped cream. The dough is one of the most versatile as other options include making gnocchi, churros, funnel cakes, or profiteroles.

Eclairs

Eclairs

Full Printable Recipe Here

Pate a Choux

Ratio: 2 parts water, 1 part butter, 1 part flour, and 2 parts egg

Preheat: 425 Fº

Ingredients

  • 8 ounces water (1 cup)
  • 4 ounces butter (1 stick)
  • 1/2 teaspoon salt
  • 4 ounces flour (a scant cup)
  • 8 ounces eggs (4 large eggs)

Directions

  1. Add the butter, water, and salt to a medium saucepan and bring to a simmer over high heat.
  2. Reduce the heat to medium-low and add the flour. Stir quickly until the flour absorbs the water and begins to gel turning into a paste. The dough formed will start to pull away from the sides of the saucepan.
  3. Take the pan off the stove and allow to cool for 1-2 minutes. The dough has to be warm but not too hot.
  4. Add the eggs, one at a time, stirring until completely incorporated. It is better to transfer it to a standing mixer and use an electric beater, but they can also be mixed in using a wooden spoon.
  5. The dough will incorporate with the eggs and turn into a paste once the eggs are fully in.
  6. Using a large round tip, pipe out the eclairs, about 4 to 5 inches long.
  7. Bake at 425 F for 10 minutes. Reduce the oven heat to 350 F for about 15-20 minutes. To test if they are done, remove one from the oven and wait for a few minutes. If it collapses, it still needs more time.
  8. Set aside to cool and prepare the pastry cream.

Adapted from Ratio (book)

Eclairs

Pastry Cream (will need half of this cream for the eclairs recipe)

Makes: 3 pounds

Ingredients

  • 1 quart milk (4 cups)
  • 1 vanilla bean (or 1 tsp vanilla extract)
  • 7.5 ounces granulated sugar (1 cup)
  • 6 ounces egg yolks (10 yolks)
  • 2.5 ounces cornstarch (½ cup)
  • 2 ounces unsalted butter (½ stick)

Directions

  1. Bring the milk, vanilla bean, and 3 ounces (.40 cups) of sugar to a boil in a large saucepan.
  2. Whisk the egg yolks in a mixing bowl. In a separate bowl, combine the remaining sugar and the cornstarch. Whisk the sugar mixture into the egg yolks.
  3. Add ¼ of the boiling milk to the egg yolks and stir. Return this mixture to the pan and whisk rapidly until it starts to boil. Keep on whisking it for 2 minutes as it starts to thicken.
  4. Remove the pan from the stove and transfer the pastry cream to a clean mixing bowl.
  5. Fold in the butter until it is just melted taking care not to over mix.
  6. Place plastic wrap directly on the pastry cream so a skin does not form and place the bowl into an ice bath.

Eclairs

Chocolate Glaze 

Makes: 13 oz

Ingredients

  • 4 ounces unsweetened chocolate
  • 4 ounces semi-sweet chocolate
  • 4 ounces butter (1 stick)
  • 1 ounces light corn syrup (4 tsp)

Directions

  1. Melt all the ingredients using the double boiler (bain-marie method).
  2. Remove from heat and stir the glaze until it is slightly thickened.
  3. Use instantly, before it starts to dry.

Assembly

Take the cooled eclair shells and pipe in the pastry cream from one end using a piping bag fitted with a circle tip. Make sure the cream fills the whole shell. In a single, smooth stroke, drag the top of the eclair through the warm chocolate glaze. Refrigerate the eclairs and serve within 8-12 hours.

Eclairs

Be creative in your mix of toppings for the eclairs!

Eclairs

Simple eclairs in their purest form.

Eclairs

Finished product with the right pop of color!

 

 

What is the most unique twist on eclairs that you have made/tasted?

(could be flavor, filling, toppings, etc.)

Comfort Classics: Broccoli Cheddar Soup

Broccoli Cheddar Soup

There’s nothing like a warm bowl of broccoli cheddar soup to indulge in. It goes great when eaten with bread and even better paired with nothing other than a homemade bread bowl. I first had this delicious dish at Panera Bread and learned how to make it soon after, because nothing beats fresh ingredients. I’ve also tried it at McAllister’s, yet theirs lacked the rich creaminess I had gotten used to and reminded me how much I loved this original and home cooked recipe. In restaurants, we are always limited to one bowl and if we crave another, then we would have to buy it again. If only soup was served like drinks, with free refills. On the other hand, at home, you can gladly pour yourself another bowl of this creamy deliciousness with nothing stopping you. You are limitless.

Homemade bread bowls compliment this soup like a peanut butter and jelly sandwich. For a quick and easy recipe that is hard to resist, check out my previous post on how to make the perfect bread bowl!

Broccoli Cheddar Soup

Ingredients

  • 6 tablespoons unsalted butter
  • 1 medium onion, diced
  • ¼ cup all-purpose flour
  • 2 cups heavy cream or half-and-half
  • 3 cups chicken broth
  • 2 bay leaves
  • ¼ teaspoon powdered nutmeg
  • 4 cups broccoli, chopped
  • 1 large carrot, diced
  • 8 ounces (about 2 ½ cups) sharp cheddar cheese
  • Optional: French bread, baguette, bread bowls

Directions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the chopped onions and cook until softer for about 5 minutes.
  3. Add in the flour and stir frequently for about 3 minutes using a wooden spoon or a whisk. It will start to thicken and look clumpy as the butter absorbs the flour.
  4. Gradually add the heavy cream, whisking constantly, until smooth before each addition.
  5. Stir in the chicken broth, bay leaves, and nutmeg. Season to taste with salt and pepper.
  6. Bring to a boil and then reduce to low heat so that it can simmer for about 20 minutes. You will notice it start to thicken.
  7. Add in the chopped broccoli and carrots. Simmer for another 20-30 minutes, or until the veggies are tender. Discard the bay leaves.
  8. Remove from heat and use an immersion blender or standing blender to puree the soup to your liking.
  9. Add in the shredded cheese and mix until melted and incorporated.

Tips:

*For quicker results you can use frozen broccoli and carrots. I always recommend fresh ingredients if the time permits for maximum flavor potential

*If desired, a healthier version can be made by subbing the heavy cream for low fat/fat free milk.

*Doubling this recipe ensures leftovers for the next day, so definitely something to ponder over

*Test taste the soup throughout the process and add more spices and seasoning if you see fitted

Broccoli Cheddar Soup

Pileup of Ingredients

Broccoli Cheddar Soup

Along the Way

Broccoli Cheddar Soup

Enjoy!

 

 

Comfort Classics: Bread Bowls

Bread Bowl

I’ve always been used to going to the grocery store to get a fresh, steaming loaf of bread. If I wanted to fancy it up, then a trip to Panera Bread would have to suffice for my bread bowl fix (with broccoli cheddar soup of course). A world where I made my own bread seemed unfathomable, yet I soon learned it was a reality after my success with french bread. Yeast works wonders. While my bread was rising, I would lift the corner of the damp towel to impatiently check on its progress. As the minutes passed, it rose, puffed, and swelled up as if it was a water balloon slowly filling with water. Not till it made its way out of the oven about an hour later was I finally at peace with myself and satisfied. Overall, this bread was relatively quick to make and did not consist of the 4+ hours of rising that other recipes use. The actual time spent making the recipe was far less compared to the waiting period, which is manageable. A few burnt fingers were irrelevant compared to the joy from sampling a tender, fluffy hunk of steaming bread right from the depths of the bottomless bread bowl. And that was only the start of it. Wait for the Broccoli Cheddar Soup that fills it, which will make its appearance on the blog during this week!

Bread Bowls (makes 6-7 large bowls or 12-13 small bowls)

Time Prep: 20 minutes, Rising: 70 minutes, Baking: 30 minutes

Ingredients

  •  4 ½ teaspoons instant yeast (2 packets)
  • 2 ½ cups of warm water
  • 1 tablespoon granulated sugar OR honey
  • 2 tablespoons olive oil
  • 4 cups (18 ounces or 510 grams) bread flour
  • 3 cups (13.5 ounces or 383 grams) all-purpose flour
  • 2 teaspoons salt
  • 1 egg white

Directions

  1. Combine the instant yeast, warm water, and sugar and leave undisturbed for 10 minutes. You will notice it starting to bubble up slightly and foam.
  2. Add the yeast mixture to a large bowl and mix in the olive oil, bread flour, all-purpose flour, and salt using the dough hook on a mixer at a low-medium speed. Add in the flours gradually, about 2 cups at a time.
  3. Knead the dough for about 5-7 minutes until it is smooth. I prefer kneading it by hand for this part, because it is a large amount of dough and I don’t want the mixer to overheat.
  4. Place in a lightly oiled bowl and cover the bowl with a damp towel. Leave it undisturbed for about 40 minutes or until it has doubled in size.
  5. Divide the dough into 6-7 portions. Stretch each ball into a tight shape, pinch the end to seal it, and roll it around for a nice round shape.
  6. Put the dough balls on a baking sheet covered with parchment paper. Brush the balls with the egg white and use a knife to make an X on the top.
  7. Cover with a damp towel and let them rise for 30 minutes or until doubled in size. Brush them again with the egg white before placing them in the oven.
  8. Preheat the oven to 400 F°. Place the baking sheet into the center of the oven and bake for about 30 minutes or until golden. If baking one tray on the top and the second tray on the bottom shelf, switch them halfway through so that they are both evenly baked.
  9. Cool for 10 minutes before cutting the tops out and hollowing out the bowls. Using a knife, make a circular cut in the bread bowl and scoop out the bread. The outside should be crusty so do not worry about whether you are scooping out too much bread or not.
  10. Fill with a creamy soup of your choice and eat immediately.

Tips

-You can use a scale to make sure each bread bowl is similar in size.

-These are large-sized bowls so if you want more of a snack-sized one, you can make more bowls from the same recipe although they will be smaller. The bowls from this recipe will be very filling and if you plan on them being a side dish, then make 12-13 bowls from the same recipe (each bowl is about 140 grams if you are weighing them)

-The leftover bread scooped from inside the bowls can be dipped in your choice of soup. You can also make some bread pudding with it as well.

Adapted from HandletheHeat

Bread BowlBread Bowl Bread Bowl

Up next, Broccoli Cheddar Soup to pair up with these fluffy bread bowls!

 

What are some soups that you have tried with bread bowls?

Divergent Cake

Divergent Cake

Birthdays are so special. Birthdays are also a reason to bake up a cake. What celebration doesn’t call for that? It was time to finally put an end to the cake drought we’ve been suffering (last one I baked was an Little Black Dress cake for my friend’s party). With a little fondant of course. Fondant’s hard to ignore and it somehow makes it way to every celebration. It just adds the right amount of pizzazz to any cake like a glossy top coat to your nail polish. So fondant it was. Now the challenging part: what theme should the cake be centered around?

Divergent Cake

Well, after many brainstorming and Pinterest sessions to find a cake for my sister’s birthday, we suddenly agreed on a theme. We had just seen Divergent at home and Insurgent the next day at the movies, which really inspired us. In case you haven’t seen either of these, they are based on a bestselling novel by Veronica Roth (she has a role in the first movie so keep an eye out for her!). Her dystopia novel comes to life along with its society-divided factions which are defined by traits. Each child goes to a Choosing Ceremony where they pick the faction they will join for the rest of their lives. An action packed mix of rebellion, deception, and upright honesty where the main character, Tris, leaves her selfless Abnegation faction to join the adventurous, fearless Dauntless faction brings excitement tying the whole story together. The main character is Divergent, meaning that she has 3 or more of the traits these factions have which poses a threat to the government who dislike the rebellious Divergent. The best way I found to integrate the movie into the cake was to focus on the five factions and so that’s what I topped the cake with. I put fire and coals (crushed oreos) to surround the cake, because that was the symbol of the Dauntless faction that Tris chose.

Birthday Cakes Across the Years 

Batman Cake

https://simply-delicious.org/2014/05/11/batman-fondant-cake/

Chinese Takeout Cake

https://simply-delicious.org/2013/05/05/chinese-takeout-anyone/

Rainbow Cake

https://simply-delicious.org/2012/04/24/surprises-abound/

Divergent Themed Cake 

Divergent Cake

I used Sweetapolita’s Fluffy Vanilla Cake which you can find here and paired that with a light, creamy Vanilla Bean frosting. The combination was great, because the icing did not have that generic overly sweet taste and the cake itself was light and fluffy. The secret to this frosting was whipping the butter for 8 minutes until it was as smooth as a ribbon of silk before mixing it with the powdered sugar. I don’t usually eat the fondant part of the cake as it is has a sickly sweet flavor that just throws you off even before you get to the cake and icing inside. It definitely is worth the magical effect that it gives your cake though.

Divergent Cake

Each circle represents one of the five factions. Starting from the top yellow symbol, clockwise, are Dauntless, Abnegation, Amity, Candor, & Erudite.

Dauntless: brave, fearless, take risks

Abnegation: selfless, always help others hence the hands

Amity: kind, optimistic, earth-friendly

Candor: truthful, see everything as black or white

Erudite: curious about the world, intelligent

Divergent (no symbol): three or more of the above, rebellious, immune to control

Factionless (no symbol): the ones who don’t fit in

Divergent Cake

 

What movie-themed cakes have you made?

 

Strawberry Napoleon

Strawberry Napoleon

Ever wanted to make a great looking dessert without putting in too much effort? If so (which I’m sure we’ve all had those thoughts at least once) then simply look to Puff Pastry sheets! I first tried this recipe from the back of a Pepperidge Farm Puff Pastry box and have loved it ever since. This and the Hershey’s Perfectly Chocolate cake recipe are the best two recipes that I have tried from boxes. I’ve made a few adaptations to make it easier to make and to add some variation to the original recipe. It’s nice to know that the longest time you’ll spend making this is probably waiting for the Puff Pastry to thaw and not kneading dough haha. Not to mention, it’s also the perfect recipe to make when having guests over for dinner or even for last minute Valentine’s Day desserts.

Strawberry Napoleon

Printable Recipe

Makes: 8 Servings

Ingredients

  • ½ of 17.3 ounce package of Puff Pastry Sheets, thawed (1 sheet)
  • 1 egg white
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • ½ vanilla bean or ½ tsp vanilla extract
  • 1 ½ cups of strawberries
  • ½ cup semi-sweet chocolate chips
  • ½ cup sliced almonds
  • ½ cup powdered sugar
  • Optional: mint leaves

Directions

Preheat: 400 F°

  1. Prepare a baking sheet by lining it with parchment paper.
  2. Each pastry box comes with 2 sheets inside. Unfold your thawed pastry sheet and cut it into three long strips along the folded marks. Cut each long strip into 4 pieces.
  3. Brush the puff pastries with 1 egg white and place into the oven. They will take about 10-12 minutes, or until a golden brown color.
  4. Remove from the oven and allow to cool for about 10 minutes.
  5. Split each puff pastry into 2 halves and set aside.
  6. Set aside 8 puff pastry tops and place 8 pastry bottoms on plates.
  7. Whip the heavy cream on medium speed for about 2-3 minutes or until soft peaks form. Add 2 tablespoons of powdered sugar and ½ teaspoon vanilla extract and mix until incorporated.
  8. Start layering the puff pastry by spreading some of the whipped cream on the bottom layer. Cover with a few strawberries, almonds, and then another puff pastry. Repeat step 8 for two filled layers.
  9. Melt the chocolate in the microwave at 20 second intervals while stirring in between.
  10. Drizzle melted chocolate across the pastries and sprinkle sliced almonds & powdered sugar over them. Top it off with mint leaves and enjoy!

Adapted from Pepperidge Farm Puff Pastry Box

Strawberry Napoleon

Tips:

*For the remaining egg yolk you can make some chocolate mousse which requires 1 egg yolk. To store it, place the egg yolk in an airtight container and cover with a thin layer of water. Do not keep it for longer than 2 days.

*Using parchment paper makes cleaning your baking sheets easier, not to mention, eliminating the risk of your pastry sticking to your baking sheet. You can also use cooking spray if parchment paper is not available, but keep an eye on your pastries to make sure that they do not brown too quickly.

*For serving more people, you can make double the servings by using the whole Puff Pastry package and doubling the amount of filling. For larger Napoleons, you can choose to cut the long strips into 3 instead of 4 pieces or you can make it longwise and not cut it into squares at all.

*Other filling variations: any pudding, add chocolate to the whipped cream, mix in pudding with the whipped cream, add various fruits such as raspberries or blackberries, etc.

*You can use a large pastry star tip for piping the whipped cream. Other options include using a ziploc bag with the corner snipped off or spooning it onto the pastry sheets.

 

Napoleon Pictures Along the Way

Strawberry Napoleon

This is ½ of a Puff Pastry box and you can see the folded lines where I cut horizontally. I choose to cut each strip into 4 pieces, but you can also cut it into 3 pieces or leave it longwise.

Strawberry Napoleon

The golden brown puff pastries ready to be split in half and filled. I have more puff pastry sheets here because I prepared the whole package (doubled the recipe). For one half, I cut the pastry strips into 4 and for the other half I cut them into 3 pieces. You can notice the size difference in the picture above. If you want larger Napoleons, I would go ahead and cut each strip into 3 rectangles. Rather than 8 servings, you will get 6.

Strawberry Napoleon

Here, it’ll be hard to resist the temptation to snack on your strawberries for the Napoleon…

Strawberry Napoleon

Time to dig in!

 

What are your favorite desserts using Puff Pastry?

 

 

 

10 Delicious Ways to Enjoy a Rainy Day

piclab (1) copy

Who said rainy days have to be all gloomy and sad? I figured I would help those in need of a little brightening today with 10 delicious ways to make the most of your rainy day! These are perfect days to have an excuse to stay inside, cozy up with comfort food, and watch your favorite shows on Netflix. Unless this day happens to fall on a weekday in which you end up driving to work, school, or run errands (in that case, you’ll be glad you bought those rain boots you never thought you would wear). Nevertheless, it’s a great feeling to come home and cook up some soup to enjoy. It’s probably even greater to come home to it already made haha.

Every type of weather has its ups and downs & surprisingly, rainy days do come with some perks. Why not use this chance to practice your skills in the kitchen whipping up hot chocolate drinks, blending together smoothies, and grilling cheese sandwiches. Check out the wide array of recipes from some of my favorite blogs below & enjoy (#4 may look a little familiar to some of you):

1.  Loaded Baked Potato Soup  from Damn Delicious

Loaded Baked Potato Soup

2.  Frozen Hot Chocolate  from Handmade Mood

Frozen Hot Chocolate

3.  Salted Caramel Hot Chocolate  from The Cookie Writer

Salted-Caramel-Hot-Cocoa-5

4.  Classic French Toast from yours truly- SimplyDelicious

French Toast

5.  Cookies & Cream Parfait from The Cozy Apron

choc-silk_04-22-12_1_ca

 6.  Stovetop White Mac and Cheese from Jehan Can Cook

Mac and Cheese

7. The Perfect Grilled Cheese Sandwich  from Closet Cooking

The Perfect Grilled Cheese Sandwich 500 4401

8.  Tomato Basil Grilled Cheese Sandwich from Cooking with a Wallflower

Tomato-Basil-Grilled-Cheese-Sandwich-1-1024x682

9.  Chicken Noodle Soup from BudgetBytes

Chicken Noodle Soup above

10.  Strawberry Basil & Roasted Beet Smoothie Bowl from a New Life Wandering

beet-smoothie-bowl12

What is your favorite rainy day food?

 

Treat Yo’ Self Thursdays: Peppermint Thumbprint Cookies

Peppermint Thumbprint Cookies

There’s always that one ingredient that you’ve been wanting to use in a recipe, but have been putting it off for a long time. In my case, it was Candy Cane Hershey’s Kisses. I bought them, because they were a unique flavor of the Hershey’s Kisses yet I didn’t know what to make with them! Last weekend, I finally decided to check them off my list and make thumbprint cookies. These buttery cookies are essentially a shortbread made with butter, sugar, and flour. The egg yolks and baking powder add to the chewiness, while the salt and vanilla/almond extracts enhance the flavor.

Peppermint Thumbprint Cookies

If you are looking for a quick yet great looking cookie recipe, then you are in the right place! Within less than an hour, you can be sitting down and relaxing with a glass of milk and of course, these wonderful Peppermint Thumbprint Cookies.

After making this recipe, I was inspired to make a detailed post with explanations on making the perfect shortbread cookie with the ratio and different variations that you can make use of. Keep an eye out for this upcoming post in the future!

Peppermint Thumbprint Cookies

Peppermint Thumbprint Cookies

Printable Recipe Here

Total Time: 40 minutes    Makes: 20-24 cookies

Ingredients

Cookies

  • 1 cup unsalted butter (2 sticks), room temperature
  • 1 cup powdered sugar
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2 ¼ cups flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Filling

  • 1 cup white chocolate chips
  • 4 tablespoons heavy cream
  • red food coloring, 3-4 drops
  • 20-24 Peppermint Hershey’s Kisses, unwrapped

Directions

Preheat: 350 F°

  1. Prepare your baking sheet by lining it with parchment paper.
  2. Cream together the butter and powdered sugar until smooth.
  3. Mix in the egg yolks, vanilla extract, and almond extract.
  4. In a separate bowl, mix together the flour, baking powder, and salt.
  5. Slowly combine the dry ingredients with the wet ingredients until well incorporated. If the dough is to sticky to roll into balls, add another ¼ cup of flour and refrigerate the dough for 1 hour.
  6. Roll dough into 1 inch balls (about the size of a tablespoon) and place 2 inches apart on the baking sheet.
  7. Use your thumb or  the end of a cap to make a well about ½ inch deep in the top of each dough ball.
  8. Bake the cookies for 12-15 minutes. Allow to cool for about 5 minutes and then reform the wells in each of the cookies by pressing down on them again.
  9. In a microwave-safe bowl, melt the white chocolate chips and the heavy cream. Stir every 20 seconds until the mixture is smooth.
  10. Add 3 drops of red gel food coloring to the chocolate and mix well.
  11. Fill each cookie with about a teaspoon of the red chocolate using a piping bag or a spoon.
  12. With the remaining chocolate, drizzle it onto the cookies using a piping bag or a ziploc bag with the corner snipped off.
  13. Press one peppermint kiss into the center of each cookie. Allow it to cool for an hour until set and hardened. You can also put it in the freezer for about 15 minutes for quicker results.

Recipe Adapted from Lecremdelacrumb

Peppermint Thumbprint Cookies

Tips

*For some more pictures you can visit Sally’sBakingAddiction recipe to see the process in action.

*To form the indentation in each cookie, you can be creative in what you use whether it be a cap of chapstick or the end of a teaspoon measuring spoon.

*You can change this recipe by replacing the peppermint kiss with a chocolate one or even eliminating the Hershey’s kiss altogether. Other variations include filling the cookies with caramel, jam, or brownies.

*Your dough should not be sticky like toothpaste when forming the 1 inch balls. Refrigerate it for about an hour if it is.

*If the dough cracks when you are making the indent, try to smooth it out. A few cracks are fine, because they will later be covered with the drizzled icing.

Peppermint Thumbprint Cookies

What is your favorite thumbprint cookie recipe?

Green Tea, Lemon, & Pineapple Macarons

Macarons

The sweet life of macarons. They are stunning for photography and even more satisfying to eat. One bite leads to another and before you realize it, they have all disappeared. And once they have disappeared, you go back to craving them. And find yourself waiting innocently in line to choose wild, tangy, or fruity flavors to satisfy your needy stomach. And then the whole cycle happens again. With macarons costing about $3 each, there are only so many that you will be willing to buy. It’s a pretty clever technique as they price them so that you buy a few that invite you for a second visit in the near future.
Macarons
Ready to make your own Laduree style macarons at home? It is challenging for a first try, but going through that struggle will only make the success of your buttercream-filled green tea macarons that much more delicious. Some of my past attempts include Nutella (my first success), pistachio, and peppermint flavored macarons. My ultimate creation with these was making a macaron tree, which I made as a pre-wedding gift for my best friend. Today we can add matcha green tea, lemon, and pineapple to that list! Keep posted as I will be experimenting with more adventurous flavors such as popcorn and Milano.

General Macarons Recipe *Modifications to make the other flavors- green tea, pineapple, lemon- will follow the recipe*

Printable Recipe Here

Makes: 25 macarons

Ingredients:

  • 110 grams almond flour (~ 1 cup)
  • 200 grams confectioner’s sugar (~ 1 2/3 cup)
  • 100 grams egg whites (about 3 eggs)
  • 50 grams white granulated sugar (~¼ cup)
  • pinch salt
  • food coloring (optional)

**Highly recommended to invest in a scale and measure out the ingredients in grams**

Directions:

  1. Blend the almonds finely in a food processor. Add the confectioner’s sugar and blend until very fine.
  2. Sift the almond-sugar mixture about 2 times into a medium bowl and place on the side for use later. If you have any large pieces, food process them again until they are smooth.
  3. Place egg whites in a large bowl and whisk at medium speed, until foamy.
  4. Mix in the granulated sugar slowly until stiff peaks form. If you lift the whisk, the peaks should remain standing and will look shiny and smooth.
  5. Add food coloring at this point. I took a toothpick, dipped it in the gel food coloring, and then wiped it into the mix.
  6. Use a spoon to fold your almond-sugar mixture into the stiffened egg whites. About 40-50 strokes works. Be careful not to overmix it!! It should look like the consistency of lava. If you spoon up the batter and drop it back into the bowl, it will take about 10 seconds to incorporate itself back in. Watch a video here if you are unsure of how to complete this step; it will be well worth it.
  7. Put parchment paper on your baking sheets and draw your desired circle size. You can use a bottle cap or print out a template and trace it.
  8. Spoon your batter into a piping bag fitted with a large circle tip. Pipe the macarons onto your templates.
  9. Pick up the pan (about 12 inches high) and drop it onto the counter about 2-3 times to get rid of any air bubbles.
  10. Let the macarons dry for about 30 minutes-1 hour in an undisturbed area before baking them. You will know that they are ready when you touch the top of the macaron and it doesn’t stick to your finger.
  11. Bake the macarons at 300 F for about 12 minutes. Remove and allow to cool completely.
  12. Make your desired filling (recipes will follow).

Tips

  • use a measuring scale for all the ingredients for accuracy!! Baking is a science and with improper measurements, the macarons may not turn out to your standards.
  • for more help, visit SouthernFatty for step by step pictures and a printable template

Matcha Green Tea Macarons

  • Add 2 tsp of matcha green tea powder to the almonds after you have food processed them
  • Check out ThirstyforTea’s wonderful post on making green tea macarons for more pictures and tips

Matcha Green Tea Buttercream:

Ingredients

  • 1 stick of unsalted butter, room temperature
  • 1 cup powdered sugar
  • 1 tablespoon matcha powder
  • 1 tablespoon milk

Directions

  1. Beat the butter on high until fluffy.
  2. Add powdered sugar and matcha powder and beat until incorporated.
  3. Add milk while beating for another 3 minutes.

Adapted from OhSweetDay

Pineapple Macarons

  • Add orange food coloring at step 5

Pineapple Curd Filling

Ingredients

  • 2 egg yolks
  • 1 cup pineapple juice, canned
  • ¼ cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon butter

Directions

  1. Whisk all of the ingredients, other than the butter, together in a small pan over medium heat.
  2. Keep on whisking until it starts to simmer. It will start to thicken and you will start to see bubbles on the top.
  3. Remove from heat and stir in the butter. Let it cool and place in the refrigerator while you wait. Cover with plastic wrap that is touching the curd so that no skin forms on the top.

Adapted from MissHangryPants

Macarons

Lemon Macarons

  • Add 1 teaspoon of lemon zest and yellow food coloring at step 5

Meyer Lemon Curd Filling 

*makes about 1 ¼ cups; double it to fill a 9 inch pie

Ingredients

  • grated zest of 1 lemon
  • ½ cup freshly squeezed lemon juice
  • ¼ cup of sugar
  • 6 tablespoons unsalted butter, cubed
  • 2 large eggs
  • 2 large egg yolks

Directions

  1. Zest the lemon over a medium sized bowl. Place a mesh strainer on top of the bowl.
  2. In a medium pan, heat up the lemon juice, sugar, and butter. Still until the butter has melted.
  3. Stir together the eggs and egg yolks in another bowl.
  4. Once the lemon juice mix starts to warm up, pour it slowly into the eggs while whisking quickly.
  5. Pour it all back into the pan and cook it until it starts to thicken. Mix it with a wooden spoon frequently. If you see white bits floating, those are pieces of egg whites which you will strain out later.
  6. Once it has thickened, strain the mixture into the bowl with the zest.
  7. Stir the curd frequently to let the steam and heat out. Allow it to cool and then refrigerate it until ready for use.

Adapted from DavidLebovitz

Macarons

Now sit back and enjoy your hard work, because you deserve to relax! You can choose to eat the macarons by themselves or pair them up with another dessert, such as vanilla bean ice-cream.

Macarons

What are some other ways that you have enjoyed your macarons?

Bakery Style French Bread

French Bread

I’ve been kneading to share this life-changing recipe with all of you! Nowadays with the mass production of bread, it’s rare that we get to taste an authentic baked loaf free of any preservatives. As a bread lover, I savor any piece of bread that is warm, chewy, and soft with a slightly crunchy crust. Pita bread. Bread bowls. Ciabatta. French bread. Breadsticks. Garlic Bread. The list could go on and on. It’s endless and lovely that we get to enjoy this food in so many different ways. The simplicity of this recipe along with some patience will lead to some fluffy and addicting bread. I’ve already made it twice and there will be many more to come haha.

Bakery Style French Bread

**Don’t forget to check out my tips below**

Printable Recipe Here  

Time Prep: 15 min; Kneading: 1 hr; Rising: 30 min; Baking: 30 min

Ingredients

  • 1 ½ tablespoons (2 packets) instant yeast
  • ½ cup warm water
  • 2 tablespoons of honey (or sugar)
  • 2 cups water
  • 1 ½ tablespoons oil (olive oil or vegetable oil)
  • 2 ¼ teaspoons salt
  • 6 cups of flour
  • 1 egg white

Directions

  1. Combine the yeast, warm water, and honey in a small bowl and leave undisturbed for 10 minutes. You will notice that it will bubble up and start to foam.
  2. Add the yeast mixture to a large bowl and mix in the 2 cups of water, oil, salt, and flour until well incorporated.
  3. Mix in the last 3 cups of flour gradually.
  4. Knead the dough for 5 minutes on a well-floured surface.
  5. For the next hour, knead the dough 3-4 times every 10 minutes.
  6. Form into 2 large loaves or 4 medium loaves. To get a smooth shape, form a rectangular shape and fold in the sides to the middle a few times.
  7. Brush them with the beaten egg white. Slash a few diagonal lines into each of the loaves.
  8. Let the dough rise for 30 minutes or until double in size. Brush again with the remaining egg white before putting them into the oven.
  9. Bake at 400 F° for 10 minutes and then at 350 F° for 20 minutes.

French Bread

Tips:

-There are two types of yeast you will notice at the grocery store, instant (rapid-rise) yeast and active dry yeast. They function the same, but active dry yeast needs to be added to water to activate the yeast. The instant yeast, which I recommend for this recipe, can be added along with the rest of your ingredients without “activating” it first. I do it as a precaution to make sure that the yeast is good, because it is a live bacteria. If the yeast does not bubble or dissolve when mixed with the honey and water, then your yeast is too old or dead and then your bread will not rise.

-To keep track of how long you have been kneading your dough, you can write out the 10 minute intervals on a paper and check them off every time you knead.

-If you do not have a KitchenAid mixer, you can also make this recipe by hand by using a wooden spoon to mix it. It will just take longer to mix and knead, but you will have the same results.

-Kneading the dough every 10 minutes for an hour is what helps your dough become chewy. When you are kneading it, punch the dough down and fold the dough over a few times. It doesn’t have to be exact either at the 10 minute mark. As long as you knead it sometime before or after that mark , then you will be fine. A good goal to hit is coming back to the dough 6 times within the hour.

Troubleshooting

-If you notice that the dough is too sticky, in that it sticks to your hands and you are unable to knead it, then just add additional flour gradually (about 1/4 cup at a time). You can test out to see if the dough is right by taking a little piece and rolling it into a ball. If it is too sticky to roll into a ball, then you need more flour.

-Here is another good site for some great solutions to common problems at RedStar Yeast.

Recipe adapted from ItsAlwaysAutumn

Step By Step French Bread Guide

French Bread

Your initial ingredients for “proofing” the yeast. Proofing basically means that you are proving that the yeast is alive.

French Bread

When you add all of the ingredients together, the water will dissolve the coating around the yeast. Once this yeast is activated, it will work on the honey/sugar and start to foam up.

French Bread

You can notice here that the yeast has grown and is foamy. This is the proof that the yeast is active and we can now add it to our bread.

French Bread

The yeast after 10 minutes: active and foamy.

French Bread

All of the ingredients ready to mix together. (don’t worry about the shaker in the middle: yes those little pink granules are salt haha it’s just a different type-Himalayan salt) French Bread

Mixing together all of the ingredients in a large bowl.

French Bread

Your dough should be hanging off of your dough hook and not too sticky. If it is too sticky for you to knead, then add a 1/4 cup of flour or more as needed.

French Bread

Dough ready to be kneaded on a well-floured surface.

French Bread

Final step: shaping the dough and brushing it with the egg white. Don’t forget to make a couple slashes about ½ inch deep.

French Bread

The golden brown color that the egg whites give it just tops it off with a nice crunch.

French Bread

Yum! Sliced and ready to serve.

Samoa Cookies aka Caramel Delites

samoa cookies

Samoa Cookies: those famous Girl Scout ‘Caramel Delite’ cookies that most people scramble for whenever the Girl Scouts start selling cookies & then crave once the season is over. Why wait for one of these cookies when you can learn how to make them for whenever you please?

These have been on my Ultimate Food Bucket List for a long time and I’m very happy that I finally got to attempt them. Although the total time spent making these was around 3 hours, it was well worth it and I am planning to make them again soon. I have no doubt that you will love them as much as I did!

Samoa Girl Scout Cookies Adapted from JustaTaste 

Printable Recipe Here

Makes: 60 cookies

Cookie Ingredients

  • 1 cup (2 sticks) unsalted butter, room temperature
  • ½ cup sugar
  • 2 cups all-purpose flour
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 2 Tablespoons milk
  • ½ teaspoon vanilla extract

Coconut Topping Ingredients

  • 3 cups shredded sweetened coconut
  • 15 ounces store bought soft caramel (or homemade)
  • 3 Tablespoons milk
  • ¼ teaspoon salt
  • 8 ounces dark chocolate (can also substitute milk or semi-sweet)

Directions     

For the Cookies:

Preheat: 350 F

  1. Cream the butter and sugar together until light and fluffy in a bowl with a mixer.
  2. In a separate bowl, whisk together the flour, baking powder, and salt.
  3. Add 1/3 of the flour mixture at a time to the creamed butter. Mix between each addition and scrape down the sides of the bowl as needed.
  4. Add the milk and vanilla extract, blending until combined and the dough starts to form larger pieces.
  5. Divide the dough in half, pressing it together to compact it into two disks. Wrap with plastic wrap and refrigerate until firm (about 1 hour).
  6. Once the dough is chilled, roll it out on a floured surface to about 1/8 inch thick.
  7. Cut out as many cookies as you can using two different sized cookie cutters (or a doughnut shaped cookie cutter OR any circular shaped top).
  8. Place the cut-out cookies on a Silpat or parchment-paper lined cookie sheet.
  9. Bake the cookies for 10-12 minutes, rotating the sheet halfway through, until the cookies are a light-golden color. Transfer to a wire-rack to cool.

For the Coconut Topping:

  1. Spread out the shredded coconut on a baking sheet lined with parchment paper.
  2. Bake for about 10 minutes in a 350 F oven until toasted, stirring frequently to ensure even browning and so they do not burn.
  3. Remove the toasted coconut from the oven and set aside.
  4. Melt the caramels, milk, and salt in a double boiler by placing them into a heat safe bowl or saucepan set over a larger saucepan of simmering water.
  5. Stir until the caramels are completely melted and remove from the heat.
  6. Mix in ¾ of the caramel with the toasted coconut in a bowl.
  7. Carefully spread the remaining ¼ cup of caramel on top of the cooled cookies. Press on some of the coconut mixture and let the cookies cool for about 30 minutes. (If the caramel cookie mixture cools or hardens, just put it back on top of the double boiler and warm it until it is spreadable)
  8. Melt the dark chocolate in a double boiler or microwave.
  9. Dip the bottoms of the cookies in the chocolate and place onto parchment or waxed paper.
  10. Use a piping bag to drizzle the tops of the cookies with chocolate. Set aside to cool and then enjoy!

Tips:

-If you do not have a piping bag to pipe the chocolate, you can also use a ziploc bag and snip off a tiny piece of the corner

-When toasting the sweetened coconut in the oven, be sure to stir them frequently as they burn easily and quickly!

Samoa Cookies: Step by Step

samoa cookies

Cutting out the cookies using two different sized circle cookie cutters

samoa cookies

Cookies waiting to be covered in caramel!

samoa cookies

Caramel, milk, & sugar about to go onto the stove using the double boiler method (place pot over a larger pot of simmering water and also make sure that it does not touch the water)

samoa cookies

Samoa Cookies: Before (still delicious at this stage, be careful of who you allow to taste test haha)

samoa cookies

Samoa Cookies: After (definitely do not leave these out of your eyesight!)

samoa cookies

One Word: Yum!!!

 

Have you ever attempted to make any of the other Girl Scout cookies? Have you ever made samoa in a different baking style than cookies (such as cakes, ice-cream, etc)?