Samoa Trifle

It's the second most wonderful time of the year....Girl Scout cookie time! As a Girl Scout mama to a dear Brownie and our troops "cookie mom" I found it fitting to develop a recipe for the second annual Girl Scout cookie contest. This recipe pays homage to one of my favorite Girl Scout cookies, the Samoa.

The many layers of the Samoa trifle lead to intrigue and surprise. The sweetness and full flavor of the cookie is beautifully balanced by the strong and crunchy cocoa nib while the halved peach and raspberry compliment the lightly sweetened whipped cream.

When & where might one get the delicious cookies you ask?  Sales begin on March 1 and go through March 17th.  The clever folks at Girl Scouts even created a cookie finder, just for you! Click here for the Locater.  If you like your apps as much as I do click here for the cookie locater app.  These handy dandy tools will be updated closer to the times of the cookie sales so be sure to check back near March to find out where a sale is happening near your neighborhood.

Samoa Trifle
4 servings

Ingredients

• 12 Girl Scout Samoa cookies
• 4 canned halved peaches (I prefer Trader Joe's) 
• 3 tablespoons canned peach juice 
• 4 tablespoons roasted cocoa nibs (I prefer Theo cocoa nibs) 
• 1 3/4 cups fresh or frozen raspberries (I used frozen and thaw for about 15 minutes prior to assembly)
• 8 teaspoons unsweetened flaked coconut
• 1 tablespoon powdered sugar
• 16 ounces heavy whipped cream
• 1 teaspoon vanilla
• 4 glasses or parfait dishes, 8 ounces (1 cup)  in size

*Optional, as a garnish

• chocolate syrup for garnish
• caramel for garnish
• pastry bag and star tip to pipe whipped cream on top of trifle

Place whipped cream in an electric mixer. Add vanilla, canned peach juice, and powdered sugar. Whip on high for about 3 minutes or until the whipped cream has formed peaks. Spoon about 2 tablespoons of whipped cream on the bottom of one serving glass or dish. Sprinkle about 8 pieces of cocoa nibs on top of the whipped cream.

Chop 10 Samoa cookies into small pieces and place about 6 small pieces on top of the whipped cream layer. Halve the remaining 2 Samoa's and set aside.

The third layer will be whipped cream. Place about 2 tablespoons of whipped cream on top of the Samoa cookie pieces.

The fourth layer contains the fruit. Place one peach halve on top of the whipped cream. Add 4-5 raspberries, a sprinkle of cocoa nibs (about 8 pieces) & a teaspoon of coconut.

Spoon another layer of the whipped cream into the glass.

Next, place about 6 small pieces of Samoas cookies in the glass.

Last, pipe in the top layer of whipped cream in a circular motion to achieve a decorative look. Sprinkle coconut, cocoa nibs and syrups as garnish. Place a halved Samoa cookie piece and one raspberry on top. **If you are using frozen berries as I did you'll want to add the raspberry garnish just before serving as the juices from the berry may begin to run a bit.

Repeat the layering on the remaining 3 glasses or dishes. Serve and enjoy Samoa Trifle

Please click here to visit the Girl Scout Cookie contest to vote for the 5 finalist beginning February 19th.

Chocolate Fudge Caramel Sea Salt Dot Cookies

Ahh the Super Bowl....the dust has settled at our house from a great family gathering of far too much food and fun. In usual style, I've managed to miss some of the commercials but of the ones I did watch I laughed out loud at the the Taco Bell and Pistachio commercials while The Dodge commercial honoring farmers tugged at my heartstrings.

But in typical style of viewing my broad based friend network via my Facebook newsfeed, I'm reminded that it's not all food, fun and laughs during a Super Bowl. The Super Bowl is the single largest human trafficking incident according to the US Attorney General.  There are vulnerable minors being brought in from other locations to cater to the mostly male appetite of the sex trade. It's outrageous and sick. So much so that even  some in Hollywood are taking action with their "Real Men don't Buy Sex" campaign.

You can report a tip or get assistance at the National Human Trafficking Resource Center at 1-877-373-7888, a non-profit resource center.

Chocolate Fudge Caramel Sea Salt Dot Cookies

• 3 cups flour
• 1 tsp baking powder
• 1/2 cup unsweetened cocoa powder
• 12 ounces semi sweet chocolate
• 2 sticks of butter, softened
• 4 eggs
• 2 cups brown sugar
• 2 tsp vanilla extract
• 1 teaspoon salt

2 Topping choices:

• 30 caramels
• 3 ounces of white chocolate or almond bark

Preheat oven to 300. Grease baking sheets

Melt semi sweet chocolate on low over the stove, stirring constantly. Remove and let cool a bit.

Mix flour, baking powder, cocoa and salt in a large bowl. Set aside

In an electric mixer, add butter, sugar, eggs and vanilla. Mix well. Add chocolate. Mix again. Add flour mixture and mix well.

Using a 1" cookie scoop place drops on the cookie sheet and bake for 15-17 minutes. Let cool for a minute or two then remove and allow to cool on a rack.

Topping

Set aside half of the cookies. Place white chocolate or almond bark in a bowl. Microwave in 30 second increments, stirring each time until nearly melted.  Drizzle over the cookies

Place caramels in a pan on the stove on medium low, stir until melted. Using the remaining half of cookies, drop a teaspoon full caramel in the center of each cookie. You will need to use your finger to shape nicely.

Oreo Cake Pops

I've admired the whole cake pop phenomena from afar. Most that I have seen flying around the web look so creative and fun. I don't have any cake decorating training or experience so I've shied away from even attempting these things but my daughter asked for cake pops this week.  She had a double header (soccer matches) on her birthday & we decided to give it a "go" to share with her team mates. Although these aren't the penguins she wished for I do believe she was happy with the end result. They are cute as a button and taste pretty good too.

Here's how to make no bake Oreo cake pops:

1 package Oreo cookies

6 ounces cream cheese, at room temperature

1" cookie scoop

Food Processor

Lollipop sticks

Sprinkles

Ribbon

Truffle cups

Wax paper

12 ounces white almond bark

Serves: 30 cake pops

Blend oreos in a food processor until a fairly fine consistency is achieved (no powder but not chunks).  Place Oreo bits in a large bowl. Add cream cheese. Roll up your sleeves and hand mix. Over and over until you are able to get the cookie scoop in there. Using the cookie scoop pat in firmly until full. Then pop out and roll with both hands until a round ball is formed.  Place on a wax lined cookie sheet. Place in the fridge or freeze for a bit (30 minutes).

Melt almond bark. Insert lollipop stick 1/2" into the melted bark, remove, puncture the Oreo pop then place the pop + lollipop stick into the bark until fully coated.  Strike the stick against the side of the bowl to remove excess bark.  Place the pop on the wax lined paper & sprinkle immediately.

Once all pops are formed tie ribbons on the sticks and serve!

We aren't giving up on the penguins...just adding it to our culinary to-do list. What's on your to-do list?

Star Nutmeg Cookies with Frosting

Star Nutmeg Cookies with Frosting

I had the privilege of writing an article for a friends website.  I discussed how on a balmy July day I was inspired to host a Christmas Cookie Exchange. I touch on a bit of "insider information" regarding what works for me in hosting the party and how it has evolved into a family tradition.  If you have a chance please take a peek at the article:  Local in Bellingham

Here's the nummy recipe for the bright cookies that are featured in that article:

• 3 cups flour
• 1 teaspoon nutmeg
• 1 cup butter, softened
• 3/4 cup sugar
• 1 egg
• 4 teaspoons bourbon vanilla extract

Frosting

• 3 tablespoons butter
• 2 teaspoons bourbon vanilla extract
• 2 1/2 cups powdered sugar
• 4 tablespoons milk
• nutmeg to decorate

Yield 3 dozen: Star Nutmeg Cookies with Frosting

Preheat oven to 350 degrees. Mix flour and nutmeg in a bowl.  In a mixer, add butter and sugar- mix well.  Add the egg, bourbon vanilla extract and mix again.  Next, add the flour mixture & mix.  Chill for about 15 minutes.

On a floured surface, roll out dough and cut with star shaped cookie cutters. Bake for 13 minutes. Let cool on a rack.

Frosting

In a mixer add butter and bourbon vanilla extract. Slowly beat in the powdered sugar and milk. Frost cooled cookies and decorate with nutmeg.

Recipe adapted from Portland's Palate. 

What holiday cookie do you make each year?

Frosted Sunshine Butter Cookies

              Just in time for summer!

                                 I love the lemon frosting in this recipe.

                                                     Why? 

                It tastes great. It's smooth. It spreads easily. It dries nicely. 

These are easy to make but a bit labor intensive. Here's how to make it easier:

Day 1:

Cookie dough

Bake cookies

Prep candies

Day 2:

Make frosting

Frost cookies

Decorate cookies

How to:

Cookie dough

3/4 cup butter, softened

3/4 cup sugar

1 egg

2 1/4 cup flour

1/4 tsp salt

Grated peel of half a lemon

1 teaspoon frozen lemonade from concentrate (thawed)

Cookie Decorating

Pretzel sticks (half a bag)

6-8 drops of yellow food coloring

Gummy fruit for sunglasses 

Gummy rope or licorice strings for the happy smile. Cut to an 1" long

Lemonde Icing

3 3/4 cup sifted powder sugar

3 tablespoons lemon meringue powder (sold in a box)

6 tablespoons frozen lemonade from concentrate (thawed)

Cookie dough

Beat butter and sugar in an electric mixer. Add egg and beat again.

In a separate bowl, add flour, salt & lemon peel. Stir. Then mix into the butter mixture.

Stir in lemonade then refrigerate for 2 hours.

Roll dough on floured surface at 1/8 inch thickness. Using a 3" round cookie cutter place cookies on a greased baking sheet. Arrange pretzel stick around cookies to resemble rays, pressing lightly. I used 7-10 sticks per cookie. Bake for 10 minutes or until lightly brown on 350 degrees.

Cool on a wire rack.

Lemonade Icing

Beat all ingredients in an electric mixer on high speed.  Adding additional lemonade concentrate as needed. Spoon or spread icing onto cookies.

Decorate with fruit slices (the type I used were too thick so I cut them in half). Add gummy rope for the happy smile.

Recipe Source: 101 Cookie Recipes. Publications International, LTD.

Sour Cream Chocolate Chip Cookies

Soft & Plump...these cookies are a nice change of pace from the traditional butter based chocolate chip cookies that I tend to make.  This recipe offers not just a beautifully shaped cookie but also the tangy tastes of honey and sour cream.

• 1 cup brown sugar
• 1/2 cup sugar
• 1/2 cup sour cream
• 1/4 cup warm honey
• 1 egg
• 2 teaspoons vanilla
• 1 Butter Flavor Crisco stick
• 2 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups semi sweet chocolate chips

Pre-heat oven to 375. Grease cookie sheet or line with parchment paper.

Mix shortening, brown sugar & sugar until well blended in an electric mixer. Add sour cream, honey, egg and vanilla. Mix again

In a second bowl, mix flour, baking powder and salt. Add to the electric mixer & stir until blended. Stir in chocolate chips.

Using a cookie scoop, place on cookie sheet and bake from 10-12 minutes. This recipe is best not over baked so plan to take the cookies out just as you notice the edges turning a golden color.

Yield: About 5 dozen

Recipe Source: 101 Cookie Recipes: A Collection of your Favorites by Publications International, Ltd.

Fattigman Cookies

 These delicate and beautiful cookies are made just once a year.  We have stories over the years about a certain un named family member sneaking nearly all of the cookies. Ultimately, the final judgment is how thin can you roll your dough?  It’s not uncommon to hear Mom shouting “Thinner, thinner, and thinner”!  We have traditions and standards (these aren't doughnuts) to uphold here and thankfully, we know how to better hide the cookies these days.

Grandma Frieda would make these holiday cookies at home in Kodiak in the late fall and store them in her attic.  The brandy would have a chance to mellow and enhance the flavor of the cookie. This year, we made fattigman at my sister’s house & enjoyed using her granite pastry counter. To anyone who is remodeling or designing a kitchen…you never know when you’ll make 700 cookies in a morning…when you do you *must* have a pastry counter.

12 egg yolks

¾ sugar

2/3 cup heavy cream

1 teaspoon vanilla

2 teaspoons cardamom ( I use the spice jar variety & my sister uses the freshly ground type that can be purchased at your local tea store)

3 tablespoons brandy

1 pinch salt

At least 3 cups flour 

Vegetable oil

Fattigman cutter

Powdered sugar for sprinkling once cookies are fried

Beat egg yolks well, mix in the sugar and cream and remaining ingredients except the flour. Beat well.  Fold in the flour a cup at a time until your dough loses its stickiness.  Your arm will burn.  Chill at least 2 hours.

Cut off ¼ of the dough, place the rest back in the fridge then, & roll your ¼ thinly on a floured pastry mat.  Use the fattiman cutter to shape & fold each cookie.  Do not re-roll dough that is unfold able the first time.  Save these pieces to fry at the end. Deep fry and sprinkle with powder.  Change your oil once or twice per batch. Store in a tin or airtight container between layers of paper towels in a cold area or refrigerator.

Yield: 225 cookies