- 36 Pins
pre-made cool ice-cream-minute to winit refreshments --apple pie and icecream
Ice Cream Parties, Food, Summer Parties, Ice Cream Bar, Homemade Ice Cream, Outdoor Parties, Parties Ideas, Mason Jars, Icecream
mason jar + ice cream = delicious and wonderful idea. Great summer party idea!
Summer party?: Spoon a serving of icecream into a mason jar, lid, and (optional: tie a spoon to each jar) place in cooler on ice to keep frozen until serving! Even try adding syrups or sprinkle toppings in jars! yum!
Ice Cream Party: Homemade ice cream in mason jars
Mason jars filled with #HaagenDazs. The perfect treat for any outdoor party. #Entertaining #IceCream #PartyIdeas
Ice cream in a jar (this site has 50 ideas for food in jars or mason jars note to self cute site)! Neat idea for summer parties!
would it be too hard to make personal pies for all the minute-to-winit guest?
Minis Pies, S'Mores Bar, Food, Parties, Cute Ideas, Mini Pies, Wedding Cakes, Desserts Bar, Desserts Tables
Mini Pies. Cute for a dessert table at a party
Mini pies instead of a wedding cake for a fall themed wedding - pumpkin, pecan, apple, apple caramel - yum! Again.. So Relaxed.
Mini pies, what a cute idea for a party
Party Food Tablescapes - Dessert Bar Buffet - Mini Pies Bar
skip the colors, use for minute to win it mother/son activity
Ideas, 4Thofjuly, Fourth Of July, Food, Red White Blue, 4Th Of July, Pretzels Sticks, Pretzels Rods, Chocolates Dips
25 Amazing Fourth of July Food Ideas! Perfect for a party of any size! @cremedelacrumb #4thofJuly #partyfood
CremedelaCrumb: 25 Fourth of July Food Ideas! Pretzel Sticks Chocolate & Sprinkles
4th of July Pretzel Rods! Simply melt white chocolate, dip in some pretzel rods and decorate them with some 4th of July-inspired sprinkles. Love it! 4th of July, holiday patriotic, picnic, unique, Fourth of July Barbecue, BBQ, flag, red white and blue, dessert, veteran, Veteran's Day, soldiers, troops, stars and stripes, Independence Day, Memorial Day
4th Of July Red, White, Blue Treats -- Bites From Other Blogs By Love From The Oven
Rainbow Kabobs... brilliant! Snack day for Nolan!
Recipe, Healthy Snacks, Rainbows Fruit, Fruit Kabobs, Parties Ideas, Kids, Fruit Kebabs, Fruit Skewers, Parties Food
Rainbow fruit skewers for a more healthy snack http://quick-dish.tablespoon.com/2011/03/15/double-rainbow-pancakes-double-rainbow-recipe/
Rainbow Fruit Kebabs - Great for a healthy snack or party food.
Rainbow Fruit Skewers - great and easy party idea..
rainbow fruit kabobs - so cute the kids won't realize they're eating a healthy snack.
Appetizers Snacks, Fun Food, Cucumber, Feta Appetizers, Living Life, Liv Life, Oil Salts, Favorite Recipe, Skewers Tomatoes
Liv Life: Skewered Tomato, Cucumber & Feta Appetizer
Tomato, Cucumber & Feta Appetizer - oregano oil Salt pepper.
The Food Pusher: Stabilized Whipped Cream Frosting
Tasty Recipe, Chocolate, Cream Pies, Frostings Recipe, Bite Size, Size French, Whipped Cream Frosting, French Silk Pies, Bites Size Desserts
Bite Sized Desserts for Party. Coconut Cream pie, Chocolate French Silk pie, Banana Cream pie and Chocolate Cream pie-Oh Yum!
whipped cream frosting recipe
The Food Pusher: Stabilized Whipped Cream Frosting
Cake, Food Pusher, Instant Puddings, Frostings Recipe, Real Whipped, Heavy Cream, Cups Heavy, Stability Whipped, Whipped Cream Frostings
Stabilized whipped cream frosting recipe (Also, another pinner says "Ever wonder how bakeries use real whipped cream but it doesn't fall apart? I just add 1 tablespoon instant pudding per 1 cup heavy cream and whip. It will hold forever.")
Stabilized whipped cream frosting - ever wonder how bakeries use real whipped cream but it doesn't fall apart? This is how. * I just add 1 tablespoon instant pudding per 1 cup heavy cream and whip. It will hold forever. @Lenora Parton maybe we should try this for those cakes we have coming up!!
Food Pusher: Stabilized Whipped Cream Frosting Stabilized whipped cream frosting - ever wonder how bakeries use real whipped cream but it doesn't fall apart? This is how. * I just add 1 tablespoon instant pudding per 1 cup heavy cream and whip. It will hold forever.
Pie bites--so clever. I LOVE this idea!!
Minis Pies, Pies Crusts, Bite Size, Bites S Chocolates, Pies Bites, Chocolates Cream Pies, Parties Desserts, Bites Size Desserts, Whipped Cream
Easy mini pie bites. Cut out pie crust with cookie cutter, bake, then top with topping of choice and whipped cream. What a cute idea!!!
Pie bites. Bite size chocolate cream pies.
Mini Party Desserts... - mini pies. Just cut out pie crust with a cookie cutter, dab filling, dab of whipped cream
Bite Size Chocolate Cream Pie plus 24 more Bite Size Desserts
pumpkin and cream cheese bread. yum!
Pumpkin Breads, Diet Desserts, Low Calories, Cheese Bread, Chees Breads, 500 Calories, Pumpkin Cream Cheese, 100 Calories, Cream Cheeses
pumpkin and cream cheese bread: 100 calories for 2 slices; 500 calories for the whole loaf..that's my kind of pumpkin bread!
Low Calorie Pumpkin Cream Cheese Bread 2 slices 100 calories!
Pumpkin & Cream Chees Bread. 100 calories for 2 slices!!! Only 500 calories for the whole loaf!
low cal pumpkin and cream cheese bread. only 46 calories per slice or about 500 per loaf. this could be my new go-to diet dessert!! yum! A whole loaf is not too many calories for a good lunch! I don't really believe it is only 500 calories per loaf.
Low Calorie Pumpkin Cream Cheese Bread - Only 500 calories per loaf
yummy and healthy
Raw Desserts, Chocolates Truffles, Cookies, Fun Recipe, Vegan Truffles, Pecans Pies, Raw Vegan, Gluten Free, Desserts Ball
Raw Dessert Balls (Vegan Truffles)
"Healthy Truffles, Chocolates and Raw Cookies" -- Clean, vegan, raw, no-bake, and gluten free recipes for various truffles (Cherry Pie; Key Lime; Lemon Coconut; Amaretto Fudge; Mint Chocolate; & Chocolate Cranberry); various cookies (Raw Ginger Snap; Raw Cinnamon Bun; Raw Chocolate Chip; Raw Pecan Pie; Raw Coconut Cream Pie; & Chocolate Cookie Balls); plus Healthy Chocolate Covered Peanut Butter Balls; Chocolate Covered Coconut Balls; & Healthy Mocha Chocolates.
Raw Dessert Balls - Key Lime Truffles - Lemon Coconut Truffles - Amaretto Fudge Truffles - Mint Chocolate Truffles - Chocolate Covered Coconut Balls - Mocha Chocolates - Cinnamon Bun Cookies - Pecan Pie Cookies (NEED - cashews, dates, vanilla, coconut, flax, lime, lemon, almonds, almond extract, cocoa, mint extract, chocolate chips, coffee, pecans, cinnamon, mini muffin cases, boxes, tissue paper)
Jamie Oliver's one minute ice cream - Frozen berries, Greek yogurt and honey all chucked in the blender
Berries Ice, Frozen Yogurt, Healthy Ice Cream, Jamie Olive, Frozen Berries, Summer Treats, Minute Ice, Greek Yogurt, Icecream
1-minute berry ice cream | Fruit - Recipes (UK) - Jamie Oliver. One minute ice cream - Frozen berries, Greek yogurt and honey in the blender - do this ALL the time, it's so yummy
One minute ice cream - Frozen berries, Greek yogurt and honey in blender. Fun summer treat! Follow the rest of my boards at http://pinterest.com/nutritionexpert/ #food #berries #recipe #icecream
One minute dessert - Frozen berries, greek yogurt and honey all thrown in a blender #icecream #honey #frozen #yogurt #dessert
Quick, healthy ice cream alternative! One minute ice cream - Frozen berries, Greek yogurt and honey all in a blender. I do this all the time in the vitamix
Mango Raspberry Tart--You need to charge for this class
Food Desserts, Raw Desserts, Raspberries Tarts, Mango Raspberries, Tarts Recipe, Sweets Raw, Gluten Free, Raw Vegan, Raw Food Recipe
Sweetly Raw: This one takes the cake! Mango Raspberry Tart
Raw Vegan Mango Raspberry Tarts! #raw #vegan sugar free, dairy free and gluten free!
Mango Raspberry Tart recipe, raw vegan
Sweetly Raw: Sweetly Raw Dessert Recipe Index!
Oh heaven... raw Mango Raspberry Tart. via Raw Food Recipes
Raspberry Chocolate Raw Tart Yield: approx 18 tarts For the Tart shell 1 cup raw organic almonds, soaked 2-3 hours or over night 1 1/4 cup dried organic soft dates, chopped, soaked for 30 mins only if not soft 3/4 cups raw cacao powder 1/2 tsp pure vanilla- alcohol free pinch sea salt 2-3 tbsp filtered water
rasp tart first image--This is healthy and raw
Raspberries Chocolates, Chocolates Raw, Raspberries Tarts, Chocolates Raspberries, Tarts Recipe, Alkaline Sisters, Raw Tarts, Raw Chocolate, Strawberries Tarts
Raspberry Chocolate Raw Tart for Your Valentine & the Creative Genius | The Alkaline Sisters
chocolate raspberry tart recipe
Raw Chocolate Tarts With Raspberry Filling! Cute for Valentines Day!
brownie ice cream sandwiches. If we use all his recipes it really will be 'death by chocolate'
Fun Recipe, Ice Cream Sandwiches, Food, Chocolate Covered, Chocolates Covers, Ice Cream Bar, Brownies Ice, Covers Brownies, Icecream
Chocolate Covered Brownie Ice Cream Sandwiches #chocolate #brownie #icecream #chocolates #sweet #yummy #delicious #food #chocolaterecipes #choco
Chocolate Covered Brownie Ice Cream Sandwiches Martha’s ice cream bar had only one cookie layer, so I wanted to make it a little different—more like an ice cream sandwich. Then I remembered our impromptu brownie ice cream sandwiches from last year. For the Brownies: 1 stick (8 tablespoons) unsalted butter, at room temperature 1 cup gran
Fun Recipes / Chocolate Covered Brownie Ice Cream Sandwich
Coconut milk + cocoa powder does this?!
Vegan Chocolates, Frostings Shots, Vanilla Extract, Coconut Milk, Dairy Free, Chocolates Mousse, Chocolates Frostings, Healthy Treats, Cocoa Powder
Chocolate Mousse Frosting aka Chocolate Frosting Shots ~ Coconut milk + cocoa powder does this?! If you want a healthy treat this is great. The texture is amazing! (1) From: Chocolate Covered Katie (2) Webpage has a convenient Pin It Button
I want to try this dairy free recipe!! Vegan Chocolate Frosting Shots by chocolatecoveredkatie: Made with coconut milk and cocoa powder. #Chocolate #Frosting_Shots #chocolatecoveredkatie
Vegan chocolate frosting shots! Can also be used to frost a cake or cupcakes. Made with coconut milk, cocoa powder, vanilla extract and sweetener. Must try with @Gína Williamsdóttir
homemade almond joys 3/4 cup dried flaked coconut (unsweetened, if you can find it. If not, use the regular shredded coconut. I used the regular shredded in the picture—that’s why it’s so white.) 3-4 tablespoons sweetened condensed milk 1/4 teaspoon pure vanilla extract 1 bag of milk chocolate chips (Ghiardelli or Guittard brands) 1/4 cup toasted almonds
Homemade almond joy--can we make it healthy for isaac? or at least healthier??
Desserts, Fun Recipe, Sweets, Chocolates Cups, Food, Almond Joy, Homemade Almond, Homemade Candies Gift Bags, Coconut Flakes Recipe
Almond Joy: chocolate cup with coconut cream and an almond
Ohhhh, the perfect recipe for those in countries (like Canada) were these classic candy bars aren't readily available: Homemade Almond Joy. #chocolate #almond #candy #dessert #food #sweets
Pumpkin pie bites
Size Pumpkin, Pies Crusts, Bite Size, Bites Size, Pies Bites, Minis Pumpkin, Small Desserts, Whipped Cream, Pumpkin Pies
bite size pumpkin pie. Seems pretty easy. Good with a little dollop of whip cream. Making next Thanksgiving. :)
Pumpkin Pie Bites!! Halloween and Thanksgiving ideas for a small dessert! Great idea!! They just need a little dab of whip cream =)
bite size pumpkin pie bites!!!!
bite size pumpkin pie, I did make this! I used "Libbys" easy pumpkin pie can 2 eggs & 1 can evaporated milk 2 rolled pie crusts. Made 48 mini pies!!! Yum
Mini Pumpkin Pie Bites - adorable and just enough after that huge Thanksgiving dinner...just add whipped cream!
Chocolate mousse cheesecake.--Isn't Isaac a crack-up??
Desserts, Chocolates Mousse Cheesecake, Recipe, Food, Chocolates Mouse, Eating, Yummy, Weights Loss, Sweets Tooth
My dream dessert.... chocolate mouse cheesecake
Chocolate Mousse Cheesecake A creation compiled by me along with two giants in the cooking world. NOTE: to make things easier, make the cheesecake and crust on one day and the mousse and ganache on the next day. Cheesecake lasts longer than mousse. Keep this cake refrigerated and will last up to 2-3 days but is best eaten the day it's made. Layer 1: Oreo Cookie Crust 30-32 Oreo cookies (or chocolate sandwich cookies) for a high crust 4 Tbsp unsalted butter (1/2 stick), melted 1-2 tsp espresso powder (optional) Crush cookies in a food processor or in a ziploc bag with a rolling pin or mallet. In a bowl or food processor, pour melted butter on top of the crushed cookies and add the espresso powder (optional), and mix or pulse well. Place the oreo mixture at the bottom of a springform pan. Smooth out the mixture with the bottom of a measuring cup or glass. Wrap the bottom of the pan in a double layer of aluminum foil. Place the crust in the freezer while you make the cheesecake. Layer 2: Tall & Creamy Cheesecake HALVED & adapted from Dorie Greenspan's Baking: From My Home to Yours For the cheesecake: 1 pound (two 8-ounce boxes) cream cheese, at room temperature 2/3 cup granulated sugar 1/4 teaspoon salt (I always use kosher salt) 1 teaspoon pure vanilla extract 2 large eggs, at room temperature 2/3 cup heavy cream (or sour cream or combination) Put a kettle or pot of water on to boil. Preheat the oven to 325 degrees Fahrenheit. Working in a stand mixer (or large bowl with hand mixer), preferably fitted with a paddle attachment, beat the cream cheese at medium speed until it is soft for about 4 minutes. With the mixer running, add the sugar and salt, and continue to beat another 4 minutes or so, until the cream cheese is light. Beat in the vanilla extract. Add the eggs one by one, beating for a full minute after each addition to yield a well-aerated batter. Reduce the mixer speed to low, and stir in the heavy cream or sour cream. Put the foil-wrapped springform pan in the roaster pan, and pour in a few cups of the hot water in the pan around the springform pan (I do half before putting the cheesecake mixture, to reduce my chances of getting water in the cheesecake and to get everything ready.) Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter should fill only half of the pan. Put the roasting pan in the oven and pour the rest of the boiling water into the roaster to come halfway up the sides of the springform pan. Bake the cheesecake for 1 hour and 15-30 minutes, at which point the top will be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven's heat, and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour. After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster—be careful, there may be some hot water in the aluminum foil—remove the foil. Let the cheesecake come to room temperature on a cooling rack. When the cake is cool, cover the top lightly and chill the cake for at least 4 hours or overnight. Make the mousse once the cheesecake has cooled.Layer 3: Mousse au chocolat/French Chocolate Mousse adapted from Tyler Florence on Food Network 6 ounces semisweet baking chocolate, chopped (I used Callebaut; use good chocolate) 3 tablespoons unsalted butter, softened 2 tsp espresso powder (added to intensify chocolate flavor, optional) 3 eggs, separated 1/2 teaspoon cream of tartar 1/4 cup plus 2 tablespoons sugar 1/2 cup heavy cream, cold (do not use half-frozen cream; the whipped cream will curdle) 1/2 teaspoon vanilla extract Place the chocolate and butter in a heatproof bowl, and place over a saucepan containing barely simmering water (or use a double boiler). Melt the chocolate and butter together and stir with a whisk until smooth. Add in the espresso powder. Remove from heat and cool slightly. Add the egg yolks to the chocolate, 1 by 1, beating with a whisk until incorporated. Set aside. In another bowl, beat the egg whites until foamy. Add the cream of tartar, and continue to beat. Gradually whisk in 1/4 cup sugar, and continue beating until stiff peaks form. Beat heavy cream in a chilled bowl with chilled beaters until it begins to foam and thicken up. Add the remaining 2 tablespoons sugar and vanilla. Continue to whip the cream until it holds soft peaks. Gradually and gently fold the egg whites into the chocolate mixture to lighten it. Then, delicately fold in the whipped cream. Take care not over work the mousse but make sure you blend in the cream well. Place the mousse on top of the cooled cheesecake while still in the springform pan. Cover the mousse cheesecake with foil, being careful to not let it touch the mousse. (If your springform is too small for this, just use less mousse in the cheesecake and instead eat them in ramekins while you prepare the ganache!) If making the ganache immediately, place mousse-covered cheesecake in the freezer as you make the ganache (the cheesecake should NOT be in the freezer for more than 30 minutes). If making the ganache later, place the cheesecake in the refrigerator for a few hours. Either way, the ganache must be cool before you can pour it on top of the cheesecake. Top layer: Espresso Ganache HALVED and adapted from allrecipes.com 1/2 cup heavy cream 4.5 ounces bittersweet chocolate, chopped (I used Callebaut semi-sweet and milk chocolate) 1 tsp espresso powder (optional) 1 1/2 tsp dark rum (I used vanilla extract instead) Heat the cream in a small sauce pan over medium heat. Heat it up just BEFORE it boils. Place the chocolate in the cream, and remove from heat. Stir the mixture until smooth. Stir in the espresso powder and rum or vanilla extract. Allow the ganache to cool for about 15 minutes before pouring the mixture on top of the mousse cheesecake. Release the springform pan. With an offset spatula, smooth the ganache while starting at the center of the cake and working outward. (I did a "crumb" crust by placing a thin layer of the warm, not hot, ganache on top, allowed it to cool in the freezer for 30 minutes, then I poured more on the cheesecake after releasing the springfrom pan so that it could pour down the cake.) Don't do exactly what I did, though. Just pour ganache on top once it has cooled. Keep in mind that the cold temperature of the cake will cause the ganache to firm up quickly, and you may have to pour more on top. Save the rest of the ganache for decorations (if you whip the ganache when it's cold, you can pipe a beautiful decoration) or save it for something else.
Chocolate Mousse Cheesecake!! This looks and sounds so yummy. The Blog has alot of great recipes on it.
Chocolate Mousse Cheesecake, 2 things i love, food, desserts, cooking, kitchen.
Mini Cinnamon Rolls - so simple!
Powder Sugar, Minute Cinnamon, Brown Sugar, Bites Size, Muffins Pan, Crescent Rolls, Maple Syrup, Crescents Rolls, Minis Cinnamon Rolls
Amazing! Bite sized, 8 minute cinnamon rolls using crescent roll dough! Perfect brunch appetizers!
Mini Cinnamon Rolls -Flatten Crescent rolls; cover with butter, cinnamon, and brown sugar; roll into log and slice into mini rolls; place in muffin pan; bake 8 to 10 min. or until golden brown. Icing: 3/4 cup powdered sugar; 1 tbsp skim milk; 1 tsp maple syrup.
Tasty Recipe, Chocolates Truffles, Chocolates Chips, Cookie Dough, Chocolates Covers, Cookies Dough Truffles, No Baking Cookies, Peanut Butter, Paula Deen
No-Bake Cookie Dough Truffles by Paula Deen These are sooooo good. I changed the recipe a litte. (of course) I used crushed Heath bar or Skor bar instead of chocolate chips.
No Bake Cookie Dough Truffles by Paula Deen
No-Bake Cookie Dough Truffles by Paula Deen via go to chocolate #Truffles #Cookie_Dough_Truffles #Paula_Deen #gotchocolate
Chocolate covered cookie dough balls via Paula Deen
Paula Dean's NO bake chocolate peanut butter drops
crispy parmesan potato puffs.
Crispy Parmesan, Potatoes Puff, Fun Recipe, Side, Food, Parmesan Potatoes, Potatoes Bites, Snacks, Appetizers
*crispy parmesan potato puffs. Great little snacks
Party food: crispy parmesan potato puffs.
Crispy Parmesan Potato Bites
Crispy Parmesan Potato Puffs. #potatoes #appetizers #sides
walnut, caramel, and chocolate ganache
Chocolates Ganache, Ganache Tartelette, Pies Crusts, Chocolate Ganache, Food, Cookies Recipe, Savory Recipe, Caramel, Chocolates Tarts
Food: Walnut, Caramel and Chocolate Ganache Tartelettes
walnut caramel chocolate ganache tartelette #Chocolate, #tart
Walnut Caramel Chocolate Tartelettes I rarely make pie. I found a recipe on the fantastic blog Tartelette which inspired me (is there anything NOT inspiring on that blog?) to create something similar. I also like the idea of making several small pies instead of one big, so every person can have a pie of their own! Flaky pie crust with walnuts Makes 6-8 10 cm tartelettes Add 1-2 tbsp of granulated sugar for a sweeter dough! •2 decilitres (dl) all purpose flour •1 dl ground walnuts (can be replaced with flour) •125 grams butter •1 egg yolk •2 tbsp cold water Mix flour and diced butter until everything comes together. Add the yolk and water and knead until you have a smooth dough. Wrap the dough in plastic wrap and put in fridge for at least 30 minutes. Preheat the oven to 200°C and position rack in the center. Lightly grease the pans. Roll out the cold dough (about 3 mm thick) on a slightly floured surface. Cut out rounds that are bigger than your pans. Transfer the dough to the pans and make holes in it with a fork. Line the dough with a piece of parchment paper which you fill with dry beans or rice. Bake for about 10-12 minutes until the edges are golden brown. Remove the parchment paper and rice/beans and bake for another 5 minutes. Unused baked crusts can be stored in the fridge for a few days. Caramel sauce This recipe makes a lot of caramel sauce! Why not save some for your ice cream? •2 dl sugar •125 grams butter •150 ml heavy cream Carefully heat the sugar in a saucepan withput stirring. Once the sugar starts melting and becomes a lovely amber brown color, swirl a few times. Remove from heat and swirl until all the sugar has melted. Heat the cream in another saucepan. Add the diced butter to the sugar. Be very careful so you don't get caramel on yourself, it is HOT! Once the butter is added, it will start to curdle a bit, but just keep stirring and it will come together. Put the saucepan back on the heat. Add the cream, a little at a time. Be careful, it will spit and spatter like crazy! Let the caramel boil for a couple minutes and then remove the pan from the heat. Let cool and then pour your lovely caramel into clean jars. Store in the fridge. Chocolate ganache Makes enough for 4 tartelettes •1 dl heavy cream •100 grams chocolate 70% (chips or chopped) Place the chocolate in a heat proof bowl. Heat the cream in a saucepan until almost boiling. Pour the cream over the chocolate. Let stand for a minute before stirring. Whisk until the ganache is smooth. Assembly Pour 2 tablespoons of caramel in every tartelette. Put them in the fridge for about 20 minutes. Pour ganache over the caramel until you almost reach the top. Refrigerate for an hour before serving.
Girl Scout Samoas
Fun Recipe, S'Mores Bar, S'More Bar, Homemade Girls, Homemade Samoa, Samoa Bar, Bar Cookies, Favorite Girls, Girls Scouts Cookies
Homemade Girl Scout Cookies - Samoa Bars = NOT A FUN RECIPE!! The coconut and caramel layer does NOT spread on and stick to cookie layer....we ended up throwing them out cuz they made such a mess!! :(
Homemade Girl Scout Cookies: Samoas Bars. these are my favorite girl scout cookie, wish i could actually eat them right now
Homemade Samoas Bars Cookie 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 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper. In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer. Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping. Topping 3 cups shredded coconut (sweetened or unsweetened) 12-oz good-quality chewy caramels 1/4 tsp salt 3 tbsp milk 10 oz. dark or semisweet chocolate (chocolate chips are ok) Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside. Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula. Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled. When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping). Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish. Let chocolate set completely before storing in an airtight container. Makes 30 bar cookies. Note: You can simply drizzle chocolate on top of the bars before slicing them up if you’re looking for yet an easier way to finish these off. You won’t need quite as much chocolate as noted above, and you won’t quite get the Samoas look, but the results will still be tasty. Tags: caramel coconut girl scout cookies Homemade Girl Scout Cookies samoas
Homemade Girl Scout cookies - S'mores bars - yumm!
Enlightened Cooking: Homemade TRIO Bars and Homemade KIND Bars
Tasty Recipe, Homemade Granola, S'More Bar, S'Mores Bar, Bar Recipe, Granola Bar, Energy Bar, Homemade Kind Bar, Homemade Energy
homemade KIND bars (and many other granola bar recipes)
Homemade energy bar recipes - like Lara Bars and Kind.
Homemade granola bars