Samoa Cookie Bars

Yeah, I said Samoa Cookie Bars.

Ohhhhh...did you go stock up on fruits and veggies...and join a gym..and throw out all remaining holiday goodies??

Leave it to me to ruin all your hard work.

Actually, you can thank Pinterest for this one. Of course I had to browse through the recipes and of course I had to see Samoa Cupcakes so of course I had to think up a Samoa concoction. Who can say no to Girl Scout cookies??

These are very easy, require simple ingredients (no lengthy Carmel sauce making here), are ridiculously delicious (let's just say you will never have to spend $5 on a box of cookies again) and, just in case we haven't established this already, very much a sabatoger (I'm not sure if this is a word....but it is now!) of all things diet.

Happy...dieting??

Samoa Bars

1 c. flour
1/4 c. sugar
1/2 c. butter,softened
A pinch of salt
3/4 c. condensed milk
3/4 c. butterscotch chips

1/2 c. chocolate chips
1/2 c. coconut, toasted

Preheat oven to 350 degrees. Grease an 8 x 8 pan and set aside.

In a mixing bowl (or kitchen aid) beat together first four ingredients until well combined. Press firmly into the bottom of the pan. Bake for 12 minutes (it will not be completely baked). Remove from oven and pour on the condensed milk, then the butterscotch chips followed by the coconut and lastly the chocolate chips. Continue baking until set,about 20 more minutes. Cool and cut into squares.



(This can easily be doubled and baked in a 9 x 13 pan for about 10 minutes longer)

Truffle Tray

Let me tell you about a little match made in heaven.

Cookies + Cream cheese + Chocolate.

Seriously....Best. Truffles.Ever!

This year, I made three kinds (someone had to restrain me from making the 10 others I wanted to!).

Sugar Cookies + Cream Cheese + White Chocolate Dip
Adapted slightly from The Scene from Me, Originally from Nestle

16 oz. package of sugar cookie dough, baked and cooled (or I used this recipe to make my own)
8 oz. package of cream cheese,softened (I use low fat)


Mint Oreos + Cream Cheese + White Chocolate Dip
Adapted slightly from Bakerella

1 package of Mint Oreos (I used Trader Joe's Peppermint Joe Joe's)
8 oz. package of cream cheese, softened


Gingerbread + Marshmallow Orange Frosting + White Chocolate Dip

1/2 of this recipe, baked and cooled
1/2 c. of this frosting
1/2 package of cream cheese
1/2 c. marshmallow fluff


How To:
In a Cuisinart, grind cookies into a powder. Mix completely with the cream cheese (and frosting for the gingerbread ones), then shape into about 1 inch balls and place on a wax paper lined cookie sheet. Refrigerate for 30 minutes (or freeze for 15 minutes) before dipping into melted chocolate. After they have been coated, return to the cookie sheet and refrigerate until chocolate is hard. Store in the refrigerator.


Notes:
-I found that it's best to just get down and dirty and mix the cookie crumbs and cream cheese with your hands. I know,super messy,but trust me,it mixes much better.
-I found that the best coating is to use half chocolate and half coating bark (i.e. 1 cup of chocolate chips + 1 cup of bark) and then mixing in 1-2 tsp. of vegetable oil.

Marshmallow Orange Frosting Stuffed Gingerbread Men

Whew! That is a mouthful.

But it is an oh-so-delicious get-in-my-belly-now mouthful.

I have always had a love-hate relationship with gingerbread cookies. 

However, I have always LOVED marshmallow frosting (who doesn't?)!!

Then I had an "Oh yeah duh I should do this!" moment. 

Gingerbread cookies + marshmallow frosting = an official love relationship with gingerbread!

Marshmallow Orange Frosting Stuffed Gingerbread Men
1 recipe for gingerbread cookies (I used this one)

Roll the dough to about 1/4 inch thick. Cut out whatever shapes you would like (just make sure you have two of each!). Bake for 12-14 minutes, then let cool on a baking rack.

For the frosting:

1 stick of butter
1 c. powder sugar
2 c. marshmallow fluff
the zest of two oranges

Cream together the butter and sugar until smooth. Fold in the fluff and zest. Frost one side of each pair of cookies, then place the other on top. Store in the refrigerator.

Yogurt Cookies with Brown Butter Frosting

That sounds weird.

 Maybe that's because these are really supposed to be sour cream cookies. With non-brown butter frosting.

Hey, I was trying to be healthy. For both our sakes. Because healthy and holidays are rarely in the same sentence. And in case you were confused on the healthy part, I'm referring to the yogurt, not the butter.

These cookies are delicious with or without the frosting (but let's be honest, who can pass up anything with brown butter?!?) and they are an easier/excellent replacement for sugar cookies (in case you don't feel like all that dough chilling, rolling out, and cookie cutting).

Yogurt (Sour Cream) Cookies
Makes about 3 dozen~From my Mom

1/2 c. softened butter
1 c. sugar
1 egg
1/2 tsp baking soda
1/2 tsp. salt
2 c. flour
1/2 c. yogurt/sour cream
1 tsp. vanilla

Frosting
1/2 c. butter
2 c. powdered sugar
1 tsp. vanilla
hot water

Preheat oven to 350 degrees. Blend together butter and sugar, then add egg. Mix in the dry ingredients along with the sour cream and vanilla. Drop by rounded teaspoonful onto a greased/parchment lined baking sheet. Bake for 8-10 minute or just until edges start to brown (the time or temperature may vary depending on your oven). Cool on a wire rack, then frost.

To make the frosting-In a small saucepan, melt the butter over low heat, until it browns and starts to bubble, about 2 minutes. Stir in sugar and vanilla. Then add as much hot water as you need to reach a spreading consistency.(If you add too much water, just add a little more sugar). After frosting the cookies, top with sprinkles or decorate as you wish. (The frosting can also be colored)

*Make sure to frost cookies as quickly as possible as the icing will quickly harden. If it does harden, just reheat over low heat.*

Today I had a genius idea. 

No really, I did. 

I know it's rare and all but I think you'll agree (that I'm a genius!) after you bite into one of these.

I found these Pumpkin Spice Hershey Kisses and just couldn't resist getting them.

Then I saw a recipe for Snicker doodles. I thought of spicing them up for fall. I REALLY couldn't resist.

And that's when this genius idea hit me.

Now don't thank me all at once... but, I'm pretty sure you will once you have a bite!

Spiced Snicker Doodle Blossoms
Makes 55 cookies


3 1/4 c. flour
1 tsp. baking soda
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. salt
2 sticks (1 c.) butter
1 1/3 c. sugar
1/4 c.  molasses
1 tsp. vanilla
1 egg
Cinnamon and Sugar mix
55 Pumpkin Spice Hershey Kisses

Preheat oven to 375 degrees. In a medium bowl mix together dry ingredients. Set aside.

In a separate large bowl, beat together sugar and butter until creamy. Then beat in molasses, vanilla and egg and gradually add the flour mixture just until blended.

Roll the dough into approximately 1 1/2" balls. Next, roll each one in a cinnamon and sugar mixture and place about 2" apart on a parchment lined baking sheet.

Bake for 8 minutes. Remove from the oven and immediately place a Hershey kiss in the center of each cookie. Cool and enjoy with a glass of milk.