our Samoas Cookbook

Happy
th
4
the
Birthday
Samoas
Samoas Cookbook
®
Table of Contents
Introduction ..................................................................2
Samoas Truffles with Dark
Chocolate, Toasted Coconut
and Bacon .....................................................................4
Samoas ChickenTenders and
Noodle Salad .................................................................6
Samoas Baked Doughnuts .......................................8
Samoas No-Bake Cheesecake ..............................10
Baked Samoas French Toast
with Bacon ...................................................................12
Samoas Curry Arancini ...........................................14
Samoas CoconutCream Filled
Croissant Donuts .......................................................16
Samoas Salted Caramel Truffles ..........................18
Samoas Brownie Parfait with
Salted Caramel Sauce ............................................20
Samoas S’more Rolls ................................................22
Samoas Cookie Bars ................................................24
Neapolitan Cream Pie in a
Samoas Cookie Crust ..............................................26
Happy birthday, Samoas!
H
ey there, cookie. You’re looking pretty snazzy on your 40th birthday.
Plus, you’re getting noticed more than ever. Your silky caramel and
nutty, toasted coconut are turning some heads! Not to mention that rich
chocolate you wear like a necklace over your smart pin-stripe suit.
What’s your secret for staying so sweet? Is it because your caramel is
cooked the old-fashioned way, in copper kettles heated exactly to 234
degrees? Or maybe you keep your cool by going through a tunnel heated to
40 degrees before any chocolate touches your buttery, shortbread cookie
skin?
You’re not going to tell us? That’s okay. Every beauty has to maintain her
mystery. This year, we’ll raise a glass of milk in your honor, and hope that
the next 40 years bring you as much joy as you’ve brought us the last four
decades.
In celebration of you, dear Girl Scout Samoa, we’d like to share a few
recipes from our Girl Scout Cookie Recipe Contest. You go so well with
everything!
2
Samoas Truffles
with Dark
Chocolate,
Toasted Coconut
and Bacon
Jody Lenius
The Hobby Room Diaries
DIRECTIONS:
1.
2.
3.
INGREDIENTS:
14 Samoas
1/2 cup unsweetened
shredded coconut
1/3 cup coconut milk cream
3 strips smoked bacon
8 ounces semi-sweet or
dark chocolate
4.
5.
6.
Heat a skillet over medium heat, and
add the shredded coconut. Toast,
stirring frequently, until golden
brown, about five minutes. Pour the
coconut in a bowl to cool. Return the
pan to the heat, and add the bacon.
Cook the bacon until browned and
crispy. Place the crisped bacon on a
paper towel to cool. Crumble bacon
into small pieces and set aside.
Add the cookies to a food processor,
and pulse until finely chopped. Add
the coconut milk and 1/3 cup of the
toasted coconut to the bowl and
pulse until fully combined.
Using a 1 1/2” cookie scoop (or a large
melon-baller), portion the truffle
filling onto a parchment-lined baking
tray.
Refrigerate for at least 30 minutes.
Remove the coconut and cookie
7.
8.
9.
10.
11.
mixture from the refrigerator and
prepare the chocolate.
Place the chocolate in a heat-proof
bowl and microwave on high in oneminute increments until almost fully
melted, and then stir until smooth.
Take one truffle ball and roll lightly
between your palms to smooth
any rough edges, then place in the
chocolate and quickly roll with a fork
to coat completely with chocolate.
Using the fork or a toothpick, pick up
the truffle and briefly let any excess
chocolate drip back into the bowl,
then place on a piece of parchment
paper. Sprinkle with the reserved
toasted coconut and place a few
bacon pieces on top.
Repeat for all remaining truffles.
Chill the finished truffles, and
serve as soon as the chocolate has
hardened.
4
For the Dressing:
2 tablespoons orange juice
1 tablespoon lime juice
1 tablespoon spicy mustard
1 Serrano chile, seeded and minced
Pinch of salt
2 tablespoons vegetable oil
Samoas Chicken
Tenders and
Noodle Salad
Anna Berman
Snacking in the Kitchen
INGREDIENTS:
For the Chicken:
8 Samoas
1/4 cup almonds
1/2 cup panko bread crumbs
1 teaspoon ground
szechuan pepper
1/4 teaspoon ground
cayenne pepper
Pinch of salt
1/3 cup spicy brown mustard
1 pound chicken tenderloins
For the Salad:
8 ounces rice stick noodles
DIRECTIONS:
1.
Preheat oven to 375° F. Line a
baking sheet with aluminum foil;
set a cooling rack on top of the
baking sheet.
2. Pulse Samoas and almonds in
a food processor (separately)
until coarsely ground. Combine
Samoas, almonds, bread crumbs,
pepper and salt in a bowl. This
is the coating for the chicken
tenders.
3. Brush chicken tenders with spicy
brown mustard. Press the tenders
into the Samoas coating and place
on top of a cooling rack.
1 cup red bell pepper, julienned
1 cup jicama, julienned
1 orange, cut into segments
1/2 cup cilantro, roughly chopped
2 tablespoons mint,
roughly chopped
2 Samoas, roughly chopped
2 tablespoons toasted almonds,
roughly chopped
4. Bake the chicken tenders for 30
minutes, flipping halfway through.
5. While the chicken tenders are
baking, cook the rice noodles
according to the package
directions.
6. In a large bowl, whisk together
the dressing ingredients. Once
cooked, rinsed and drained, add
the noodles to the dressing and
toss to combine.
7. Add the remaining salad
ingredients to the noodles.
8. Serve the Samoas chicken tenders
on top of the salad.
6
Samoas Baked
Doughnuts
Tania Stenzel
Love BIG, Bake Often
For glaze:
1/4 cup butter, melted
1 1/2 cups powered sugar
2 tablespoons unsweetened cocoa
DIRECTIONS:
1.
2.
INGREDIENTS:
3/4 cup all purpose flour
3 tablespoons unsweetened
cocoa
1/2 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 tablespoon coconut extract
1/4 cup milk
1 egg
3 tablespoons canola oil
1/4 cup hot water
coconut jam to taste
3.
4.
5.
Mix dry ingredients in a large mixing
bowl.
In a bowl, whisk together the milk,
egg, oil and coconut extract. Pour
into the dry ingredients and whisk
all together until there are no
traces of flour. Add ¼ cup of hot
water and whisk.
Pour batter into prepared
doughnut pans sprayed with
baking spray. Fill about half-way
way full.
Bake the doughnuts for about 9-10
minutes. Donuts should be springy
when touched. Gently remove
them from the pan and place on a
rack to cool.
Mix together the ingredients for
the chocolate glaze.
2 tablespoons coconut extract
1-2 tablespoons hot water
6. Adding water one tablespoon at a
time until desired consistency is
reached.
7. Take about 4 tablespoons of the
coconut jam and microwave for
about 15 seconds until slightly
melted.
8. Chop up about 4-5 Samoas, and
reserve a few tablespoons of
shredded coconut.
9. Gently dip the doughnut into the
glaze – put back on to the rack so
the glaze drips down the sides.
Work on two at a time so that
the glaze stays wet enough for
toppings to stick.
10. Sprinkle the glaze with a bit of
shredded coconut, and chopped
Samoas.
11. Drizzle with the melted coconut
jam.
8
Samoas No-Bake
Cheesecakes
Megan Keno
Country Cleaver
INGREDIENTS:
1 box Samoas, chilled
2 tablespoons butter, melted
and cooled
1 1/2 cups heavy whipping
cream
1 8-oz. brick cream cheese,
softened or room
temperature
1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract
1/3 cup sugar
1/2 cup caramel, for garnish
DIRECTIONS:
1.
2.
3.
4.
5.
6.
In a food processor, pulse the
chilled Samoas cookies until finely
crumbled.
Pour butter over the crumbled
cookies and stir to combine.
Divide the crumbles into dishes
and press into the bottom.
In a stand mixer with a whip
attachment, whip the heavy cream
until stiff peaks form.
Scrape into a separate bowl and
set aside, ensuring to reserve 1 cup
of whipped cream for the topping.
In the same bowl the whipping
cream was whipped in, beat the
cream cheese until smooth. Mix
in the sugar, vanilla and coconut
extracts until dissolved. Fold the
whipped cream into cream cheese
mixture until smooth and evenly
mixed.
7. Spoon the cheesecake mixture
into the dishes, and smooth the
tops.
8. Let the cheesecakes chill for 2
hours. Top with reserved whipped
cream and additional caramel.
9. Serve immediately.
10
Baked Samoas
French Toast
with Bacon
Kristin Price
Kristin Pot Pie
INGREDIENTS:
1 box Somoas, chopped
1 loaf French or Italian bread
8 eggs
1 1/4 cups milk
3/4 cup heavy cream
Pinch of salt
1/2 teaspoon cinnamon
2 teaspoons vanilla extract
4 tablespoons butter
1/2 cup brown sugar
6 slices bacon
DIRECTIONS:
1.
Cut up bread into cubes. Spray
a 9x13 baking pan with non-stick
spray and layer bread cubes
into it, filling in as much space as
possible.
2. In a bowl, mix eggs, milk, cream,
salt, cinnamon and vanilla
together. Pour egg mixture over
bread and cover pan with foil.
Refrigerate overnight.
3. In the morning, cook bacon until
crisp, and chop into small pieces.
4. Chop Samoas into small pieces.
5. In a small bowl, cut cubed butter
into the brown sugar to make a
crumble.
6. Top French toast evenly with
chopped cookies first – pushing
them down into crevasses, then
sprinkle the bacon on top. Top with
the crumble mixture, and bake at
375° F for 40-45 minutes. Serve
with maple syrup, if desired.
12
Samoas Curry
Arancini
DIRECTIONS:
1.
Siiri Sampson
A Half Cup
2.
INGREDIENTS:
3.
1 box Samoas
1 cup white rice (sticky rice
like Niko Niko)
1 cup coconut milk
1 cup water
1/2 tablespoon yellow
curry powder
1/2 teaspoon salt
1/2 cup boiled chicken,
chopped
1 cup Greek yogurt
1 handful fresh basil leaves
1 tablespoon fresh mint
leaves + a pinch of salt
4.
5.
6.
In a small pot of boiling water, add
chicken breast until cooked (about
15 minutes).
Combine coconut milk, water,
curry powder, 1/2 teaspoon salt
and rice in a small sauce pan.
On medium heat, stir mixture
constantly until it boils. Continue
stirring for 2 minutes while boiling,
then turn heat off, cover with lid
and remove completely from heat.
Set a timer for 20 minutes and do
not remove the lid.
Prep the coating of 4-6 crumbled
Samoas and bread crumbs. Put
mixture in a bowl and keep it in the
freezer.
Take 4-5 Samoas and chop each
cookie into 4-6 chunks, and set
aside.
When rice and chicken are done,
7.
8.
9.
10.
11.
12.
stir them together and refrigerate
until chilled completely.
Once chilled, use a tablespoon to
create evenly-sized arancini balls.
As you create each ball, stuff a
Samoas chunk into the middle and
then roll in the crumb mixture. Put
the batch in the freezer for a few
minutes before frying.
Toss the yogurt, basil, mint and
pinch of salt into the blender.
Puree it and stick it in the fridge
until ready to serve.
Use a small sauce pan with 1-2
inches of canola oil on medium
high heat.
To fry, drop the arancini (up to 3 at
a time) into the oil and let fry for 1
minute maximum per ball.
Serve hot, with a saucer full of basil
and mint yogurt sauce.
14
Samoas Coconut
Cream Filled
Croissant Donuts
Siiri Sampson
A Half Cup
INGREDIENTS:
1 box Samoas, crumbled into
pea-sized bits
1 package prepared
crescent roll dough
1 cup sweetened coconut
flakes
1 pint heavy whipping cream
1 can unsweetened coconut
cream or milk
1 cup powdered sugar
1 teaspoon granulated sugar
2 teaspoons vanilla extract
DIRECTIONS:
1.
2.
3.
4.
5.
Pre-heat oven to 350° F. Put a
metal mixing bowl in the freezer,
and line a baking sheet with
parchment paper.
Toast the coconut until crisp, on
an ungreased baking sheet for 10
minutes, rotating halfway through.
Roll out the crescent roll dough.
Pulse half a box of Samoas in a
food processor (or smash in a
Ziploc bag with rolling pin) until
crumbled, and throw them in the
freezer for 10 minutes.
Use a donut cutter (or a pint or
shot glass) to cut circles into the
dough. Create layers of dough
and cookie bits. Use a rolling pin to
press the bits into the dough and
layer the dough so you have four
layers. Place in the oven for 12-15
minutes.
6. Blend the heavy whipping cream
with 1 teaspoon of sugar and 1
teaspoon of vanilla, and beat until
peaks form. Fold in Samoas cookie
bits.
7. Whisk the powdered sugar with
the water, adding 1 tablespoon at a
time until a thin glaze develops.
8. Cut a small slit in the side of
each croissant donut, and use a
chopstick to create a channel for
the cream filling to flow through.
Use a Ziploc or piping bag full of
cream filling to gently transfer the
filling into the donuts. First glaze
the tops of the donuts, add the
Samoas crumbles, glaze once
more, and then dunk the donuts
face down in the toasted coconut
flakes.
16
DIRECTIONS:
1.
Samoas Salted
Caramel Truffles
Siiri Sampson
A Half Cup
INGREDIENTS:
1 box Samoas
1 cup butter
2 1/4 cups packed brown sugar
1 can (10-14oz) sweetened
condensed milk
1 cup light corn syrup
2 teaspoons vanilla
3- 8 oz packages reduced
fat cream cheese, room
temperature
1/4 cup flour
1 cup sugar
1/2 cup egg substitute
Sea salt
Pre-heat oven to 375° F and line a cake
pan with parchment paper.
2. Chill 10-12 Samoas in the freezer.
3. Mix cream cheese on medium speed
with flour, granulated sugar and 1
teaspoon vanilla, stopping once to
scrape down bowl and ensure all
contents are mixed thoroughly.
4. Add egg substitute and mix on
medium-low until smooth.
5. Pour all ingredients into prepared
pan, and bake in water bath for 45-60
minutes.
6. Cut 3-5 Samoas into tiny, 1/4” bits and
store in air-tight container in freezer
until ready to use for center of truffle.
7. Take the 10-12 Samoas from the
freezer and chop finely into crumbs
for truffle coating.
8. When cake reaches room
temperature, cover and chill in fridge
at least two hours or overnight.
9. Line a small cookie sheet or brownie
pan with parchment, and lightly spray
with cooking spray.
10. In a saucepan, melt 1/2 cup butter,
1 cup plus 2 tablespoons packed
brown sugar, 5 ounces sweetened
condensed milk and 1/2 cup light corn
syrup, stirring frequently.
11. Once melted, turn to medium-high
heat and clip a candy thermometer to
the saucepan, continuing to stir until
the mixture reaches a boil.
12. Reduce the heat to medium, continue
to boil, and stir with a rubber spatula
until caramel reaches hard ball stage,
which is about 250° F.
13. Once caramel reaches desired
temperature, pour onto sprayed
parchment, sprinkle lightly with sea
salt and stick Samoas bits into the soft
caramel every 1/4”.
14. Chill until completely set, and then cut
into 1/2” squares and set aside.
15. Use an ice cream scoop to create
the truffle balls and push a caramel
Samoas square into the center. Set on
a parchment-lined cookie sheet and
stick in the freezer to firm up.
16. Roll each truffle in Samoas crumbs
until completely encrusted. Place in
mini muffin liners on a cookie sheet.
17. Make your second half batch of
caramel, just as you did above.
18. When caramel is ready, use a large
serving spoon to drizzle caramel over
all prepared truffles.
19. Sprinkle with flaked sea salt, and chill
entire batch for 15-30 minutes up to
overnight.
18
Samoas Brownie
Parfait with Salted
Caramel Sauce
Megan Keno
Country Cleaver
INGREDIENTS:
Samoas Brownies:
1 cup Samoas, chopped
8 ounces semi-sweet chocolate
8 tablespoons butter, cut into cubes
3 tablespoons cocoa powder
3 eggs
3/4 cup sugar
2 teaspoons vanilla extract
1 cup flour
1/3 cup toasted coconut flakes
Coconut Whipped Cream:
1 cup heavy whipping cream
2 tablespoons sugar
1/4 teaspoon coconut extract
Salted Caramel Sauce:
1 cup sugar
1/4 cup water
1 tablespoon corn syrup
1/2 cup heavy whipping cream
2 tablespoons butter
1 teaspoon sea salt
DIRECTIONS:
1. Heat oven to 250° F.
Salted Caramel Sauce:
2. Melt chopped semi-sweet
8. Stir together sugar, water and corn
chocolate and cubed butter until
syrup in a medium sauce pan over
smooth. Set aside.
medium-high heat.
3. Whisk the eggs, sugar, vanilla
9. Bring mixture to a boil, gently
and salt together. Whisk in the
stirring to ensure all the sugar has
chocolate into the egg mixture,
melted. Boil until the mixture turns
then pour in flour. Add in toasted
a dark golden brown, about 8-10
coconut and chopped Samoas,
minutes.
and stir to combine.
10. Remove from heat and very
4. Pour into a prepared 9x9 baking
carefully and very slowly stir the
dish, and spread out evenly.
cream into the mixture, being sure
to stir constantly.
5. Bake for 35 minutes or until a tooth
pick inserted into the brownies
11. Add the salt and butter and
comes out nearly clean. Allow to
continue stirring until both are
cool for 90 minutes.
completely melted and combined.
Coconut Whipped Cream:
12. Cool to room temperature.
6. Place 1 cup heavy whipping cream To Assemble:
into a large bowl or stand mixer
13. In bowls, ramekins or stemless
bowl. Beat on medium until cream
wine glasses, add a bit of whipped
turns frothy.
cream into the bottom.
7. Beat continuously until the cream
14. Top with cut brownies and bits of
starts to thicken, slowly adding in
chopped Samoas.
sugar and coconut extract. Set
15. Drizzle with salted caramel sauce.
aside or chill until you are ready to
16. Repeat process again until parfait
assemble parfaits.
reaches the top of the dish.
20
DIRECTIONS:
Samoas
S’more Rolls
Tonya Pitts
Bakerlady
INGREDIENTS:
1 box Samoas
12 egg roll wrappers
1/2 cup mini marshmallows
Oil, for frying
1. In a deep pot, heat oil to 380° F.
2. Cut Samoas into 1/4" chunks.
3. Take an egg roll wrapper, and brush
edges with a little water, and lay on
a work surface, water side up, with
a point, not a straight edge, facing
you.
4. Place 1 chopped Samoas 1-2
inches from the edge, and top with
4 mini marshmallows.
5. Fold the corner closest to you up
and just over the filling, pressing
lightly, then folding in the sides,
making a little pull or tuck to keep
the roll right. Then roll away from
you and press to seal tightly.
6. Repeat until all egg rolls are
formed.
7. Fry egg rolls 2 at a time, turning
almost immediately, cooking on all
sides to just golden brown, about
1-2 minutes.
8. Remove to a paper towel-lined
plate and repeat until all cooked.
22
DIRECTIONS:
1.
Samoas
Cookie Bars
Ewa Sack
Delishhh
INGREDIENTS:
Crust:
1 box Trefoils
4 tablespoons butter, melted
Filling:
2 boxes Samoas
16 ounces semi-sweet
chocolate chips
1/2 cup of unsweetened
shredded coconut
1/2 cup of caramel sauce
(recipe follows)
Preheat oven to 325° F. Grease a
9x9-inch baking pan with butter.
Line the pan with parchment
paper, letting excess hang over the
sides of the pan.
2. In a food processor, process the
Trefoils until the texture of bread
crumbs forms. Add melted butter
and pulse until mixed. Press the
mixture into the lined baking pan,
and gently pat down evenly. Bake
for 12 minutes, until golden.
3. Set aside to cool.
4. Melt chocolate chips and pour
all the chocolate except two
tablespoons on top of the crust.
5. Chop Samoas to 1/2" pieces and
add on top of the chocolate.
6. Add the coconut on top of the
Samoas.
7. Sprinkle the rest of the melted
chocolate on top of the coconut.
Caramel Sauce:
8. Prepare 1/2 cup granulated
sugar, 3 tablespoons of unsalted
butter, at room temperature, and
1/2 cup heavy cream, at room
temperature.
9. In a sauté pan, heat the sugar
over medium heat, whisking as
the sugar begins to melt (about
5 minutes). Continue to cook the
sugar until it reaches a dark amber
color. Add the butter all at once
and whisk until it is completely
incorporated into the sugar.
Remove the pan from the heat and
pour in the heavy cream. Continue
to whisk until it forms a smooth
sauce.
10. Drizzle 1/2 cup of the caramel
sauce over on top of the chocolate
and coconut.
11. Refrigerate for 30 minutes to set.
Remove from the pan and cut
into 16 squares. Store in an airtight
container in the refrigerator for up
to 1 week.
24
Neapolitan
Cream Pie
in a Samoas
Cookie Crust
Jessie Oleson
CakeSpy
INGREDIENTS:
Crust:
2 boxes of Samoas
6 tablespoons butter, melted
Filling:
1 -5 oz package instant
vanilla pudding
1/2 cup milk
1/2 cup chocolate milk
1/2 cup strawberry milk
Whipped cream
DIRECTIONS:
1.
2.
3.
4.
5.
Mix the cookie crumbs and melted
butter until well blended.
Press mixture into a 9x9 inch
greased pie plate. Bake at 375° F
for 5-7 minutes.
Cool for an hour, or until the shell
is at room temperature. Chill more
rapidly by using the fridge.
Divide the pudding mix into three
equal portions. Place each portion
in a medium-sized bowl.
First, mix 1/2 cup of strawberry
milk with one portion of pudding
mix, whisking until smooth; pour
on top of baked pie shell.
6. Mix 1/2 cup of regular whole milk
with a second portion of pudding
mix, whisking until smooth; pour
on top of the chocolate pudding
layer, and gently spread to cover
the layer entirely.
7. Finally, mix 1/2 cup of chocolate
milk with the final portion of
pudding mix, whisking until
smooth; pour on top of the milk
layer, and gently spread to cover
the layer entirely.
8. Top it all off with a generous
helping of whipped cream right
before serving.
9. Garnish with remaining Samoas.
26
Happy
th
4
Birthday
Samoas
®
Want to try more Samoas recipes?
Go to our Samoas Birthday Page for recipes,
cookie fun facts and more!
GirlScoutsWW.org/SamoasBirthday