Pumpkin Cobbler

1 lg can solid pumpkin
1 lg can evap milk
1 1/3 C sugar
4 eggs
1 t nutmeg
1 t cinnamon
1 box yellow cake mix
1 cup nuts (any kind) to sprinkle on top. I use sliced almonds.
1 1/2 sticks butter

Mix all ingredients except dry cake mix and pour into a greased 9 X 13 pan. Sprinkle dry cake mix evenly over the top. Sprinkle nuts on top. Melt 1 1/2 sticks of butter or marg and pour over the top.

Bake at 350 for 55 min.

Serve w/ cool whip.

Chocolate Chip Cookie Topped Brownies

Chocolate Chip Cookie-Topped Brownies

From Baking: From My Home to Yours by Dorie Greenspan, where they are called “Chipster-Topped Brownies.”

These end up being pretty thick in the pan, and I found I needed to keep watching them as they got close to being done, so that I didn’t overbake them (I actually think I did overbake them just a bit.) And, as with most brownies, these are really so much easier to cut into clean squares when they’re cold, so if you can restrain yourself, it helps to let them cool down on a rack, then finish chilling in the fridge before you cut into them.

Ingredients

For the brownie layer
6 ounces bittersweet chocolate, coarsely chopped
3 ounces unsweetened chocolate, coarsely chopped
2 sticks (8 ounces) unsalted butter, cut into chunks
1 2/3 cups sugar
4 large eggs
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 cup walnuts, coarsely chopped

For the cookie layer
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks (12 tbsp) unsalted butter, at room temperature
3/4 cups (packed) light brown sugar
2/3 cup sugar
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, chopped into chips, or 1 cup storebought chocolate chips

Directions

Preheat the oven to 350 degrees F. Line a 9×13 inch baking pan with aluminum foil or parchment (use enough so that it comes up and over the sides), and butter the foil/parchment.

To make the brownie batter, melt both chocolates and the butter together in a bowl set over a saucepan of simmering water, stirring occasionally. Melt and stir just until the mixture is shiny and smooth, then remove the bowl from the heat and set aside.

Meanwhile, beat the sugar and eggs together in the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer) on medium high speed for about 2 minutes, until pale, thick and creamy. Beat in the salt and vanilla, then reduce the speed to low and mix in the melted chocolate and butter, mixing just until incorporated. Scrape down the sides of the bowl and then add the flour, mixing on low speed just until it disappears into the batter. Turn off the mixer and fold in the chopped walnuts by hand with a spatula, then scrape the batter out into the prepared pan and smooth the top with a spatula. Set aside.

To make the cookie dough, first whisk together the flour, baking soda and salt in a small bowl, and set aside. Wash the bowl of your stand mixer (that you used to make the brownie batter), and then beat the butter and both sugars together using the paddle attachment on medium-high speed until smooth and creamy, about 3 minutes. One at a time, add the egg and the egg yolk, beating for 1 minute after each addition. Beat in the vanilla, then reduce the speed to low and add the dry ingredients, mixing only until they disappear into the batter. Still on low, mix in the chopped chocolate.

Drop the cookie dough by spoonfuls onto the brownie batter, then use a spatula to gently smooth out the cookie dough layer evenly over the batter.

Bake for 50-55 minutes, until the cookie top is deep golden brown and a sharp knife inserted into the pan comes out with only faint streaks of moist chocolate.

Transfer the pan to a cooling rack to cool, then when you’re ready to cut them, just lift them out using the foil/parchment that you lined the pan with. It’s easiest to cut these when they’re cool/cold, if you can wait that long.

Makes 24 bars.

Yummy Carmel Corn

This make a yummy crunchy- sticky treat!  Great to bag up and share for holidays.

6 Quarts popped popcorn (2 bags microwave natural)
1 Cup mixed nuts
2 Cups brown sugar
1/2 Cup lt. karo syrup
2 sticks butter or margarine
1 tsp salt
1/2 tsp baking soda
1/2 tsp. vanilla

Preheat oven to 250'
Pop popcorn and remove old maids.  Spread out on cookie sheets or roasting pan.
Add nuts

Melt butter, add brown sugar, salt and karo syrup. Stirring constantly over med-high heat bring to boil.
let boil 5 minutes without stirring
Remove from heat and add soda and vanilla.
pour over popcorn, stirring to coat.  Bake for 45 minutes stirring every 15 minutes!
YUMMY!

Fudge Marble Cake

 Fudge Marble cake recipie! ;)  This is quick and easy- and SO yummy!


1 pkg chocolate cake mix

1- 8oz pkg cream cheese, softened

2 Tbs butter- softened

1 Tbs cornstarch

1 14oz can sweetened condensened milk

1 egg

1 tsp vanilla

chocolate glaze-

Heat oven to 350'. Grease 9x13 pan

Make chocolate cake as directed on box and pour in pan.

Mix ...cream cheese, butter and cornstarch till fluffy. Gradually beat in sweetened cond. milk. Add egg and vanilla. Spoon over cake batter

Bake about 40 minutes. Top with chocolate glaze

Chocolate Glaze:

in small pan over low heat melt 1 oz semi- or milk chocolate and 1 Tbs butter and 2 tbs water. Remove from heat and 3/4- 1 cup powdered sugar and 1/2 t vanilla. Stir and drizzle over cake! Enjoy- its so yummy!See More

Microwave Caramel Popcorn

Pop two bags of popcorn, and pour them into a brown grocery sack.

In a microwave safe bowl, combine the following, melt for two minutes and then stir:

1 stick butter
1/2 tsp. salt
1 c. brown sugar
1/4 c. Karo syrup

After stirring, melt for 2 more minutes. Then mix in 1/2 tsp. baking soda. Stir well until it fluffs. Pour mixture over popped popcorn into the brown grocery sack, and shake.

Fold over top of bag, place in microwave and cook for 90 seconds.

Take out and shake again (or stir)

Cook for another 45 seconds in the microwave.

Then cool on wax paper.

Fruit Pizza

That Family Fun Magazine....it was such a good issue! I made this on Sunday and it was E-A-S-Y. And it was good....And.....(brace yourself), my kids liked it!

RECIPE INGREDIENTS:

Crust:(see below for my pizza dough recipe)

1 pound purchased pizza dough, or your favorite homemade recipe

1 tablespoon melted butter

2 tablespoons sugar

Frosting:

1 (8-ounce) package low-fat cream cheese at room temperature

1/4 cup sugar

1 teaspoon finely grated orange zest

1/2 teaspoon vanilla extract

Topping:Assorted fruit (we used blueberries, banana slices, mandarin orange sections, seedless grapes, kiwi fruit slices, and strawberry halves)

1. Heat the oven to 400°.

2. Spread the dough in an ungreased 12-inch pizza pan. Brush on the butter and sprinkle on the 2 tablespoons of sugar. Bake the crust until it's golden brown, 12 to 15 minutes. Cool the crust on a wire rack.

3. In a medium-size bowl, combine the frosting ingredients with a rubber spatula. Stir until smooth.

4. Spread the frosting over the cooled crust. Gently press in the fruit. Serves 12.

Nutritional InformationPer serving (1 of 12 slices, with fruits shown in photograph):Calories 173Total Fat 5 g (8% DV)Saturated Fat 3 g (13% DV)Cholesterol 13 mg (4% DV)Sodium 270 mg (11% DV)Total Carbohydrate 27 g (9% DV)Fiber 0.9 g (3% DV)Sugars 11 gProtein 4 g (8% DV)Vitamin C (24% DV)Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

This was my pizza crust recipe

3 1/2 cups flour

1 cup warm water

2 tablespoons yeast

1/4 cup honey

2 teaspoons olive oil

1/2 teaspoon salt

Mix all the wet ingredients together, then the dry ones into the wet. Let it rise about an hour, give it a good punch, and let it rise some more.

Oatmeal Berry Bars

I got this from Family Fun Magazine...and a BUNCH of cheap blueberries at Costco...so I had to try it. They are SOOOOO good! I also liked that they weren't horrible for you either!


Oatmeal Berry Bars

RECIPE INGREDIENTS:


Crust and Topping:
1 cup flour
3/4 cup light brown sugar, firmly packed
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cut into small cubes
2 1/2 cups quick-cook oats
2 tablespoons apple or orange juice

Filling:
1/4 cup dark brown sugar, firmly packed
2 tablespoons flour
Pinch of salt
3 1/2 cups (18 ounces) fresh blueberries, raspberries, or blackberries
1 tablespoon fresh lemon juice


1. Heat the oven to 375°. Grease a 9- by 13-inch pan.
2. Add the flour, light brown sugar, and salt to the bowl of a food processor. Pulse once or twice to combine, then add the butter and pulse five or six more times until coarse crumbs form. Add the oats and pulse two or three more times. I don't have a food processer, so I used my Kitchenaid Stand Mixer....worked great...just had to mix it longer.
3. Remove 1 1/2 cups of the mixture and set it aside. Add the juice to the remaining mixture and pulse three or four times until it's just moistened. Press this mixture firmly and evenly into the bottom of the pan using your fingers or the bottom of a measuring cup.
4. For the filling, whisk together the sugar, flour, and salt in a medium-size bowl. Add the fruit and lemon juice and gently toss the mixture using a rubber spatula until the fruit is coated. Distribute the filling over the crust.
5. Sprinkle the reserved crumb mixture over the filling. Bake the dish until the top is golden, about 35 to 40 minutes. Let the pan cool on a wire rack for about 2 hours, then cut the sheet into 16 bars. Store them in the refrigerator in an airtight container.

Nutritional InformationPer serving (1 bar):Calories 199Total Fat 7 g (10% DV) Saturated Fat 4 g (21% DV) Cholesterol 15 mg (5% DV) Sodium 92 mg (4% DV) Total Carbohydrate 33 g (11% DV) Fiber 3 g (12% DV) Sugars 16 gProtein 3 g (6% DV)Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Snicker Salad

My sister in law shared this recipe with me and it is AWESOME!!!! Just remember it has apples so of course it is good for you!

Granny Smith Apples (as many as you want)
Snickers candy bars (as many as you want) I use the minature ones.
Large tub of cool whip

Chop apples
Chop Snickers
I think it is best to chop them up small
Mix with cool whip

Serve chilled.

SO EASY!

Chocolate Chip Pizookie!!!

SOOOOOOOOOOOOO GOOD! We tried this tonight (after the kids went to bed) & it is yummy.

The restaurants uses a 6-inch deep-dish pizza pans, but you can bake your clones in any cake pan or pie pan with a bottom that is a to 7 inches across.

Chocolate Chunk
2 1/2 tablespoons butter, softened
1/4 cup light brown sugar, packed
1 tablespoon beaten egg
1/4 teaspoon vanilla extract
6 tablespoons all-purpose flour
1/4 teaspoon baking soda
1/3 cup semi-sweet chocolate chunks

1. Preheat oven to 475 degrees F.
2. Combine all ingredients for cookie of your choice up to, but not including, the flour, in a small bowl and beat with an electric mixer on high speed until smooth. Add flour and baking soda (plus oats and cinnamon if making the oatmeal raisin walnut cookie) and stir well by hand. Stir in remaining ingredients then press the dough into a small buttered pie pan, cake pan or 6-inch deep-dish pizza pan.
3. Bake for 5 to 7 minutes or until cookie begins to brown. You want it crunchy so closer to 7 minutes is best.
Cool for a minute or so, add 2 scoops of vanilla ice cream, and serve.
Serves 2 for dessert.

Cookies from the Picky-Palate

recipe from this great blog site: http://www.picky-palate.com/

Butterfinger, Milky Way Chocolate Chunk Cookies

2 sticks softened butter

3/4 Cup brown sugar

3/4 Cup granulated sugar

2 eggs

1 teaspoon vanilla

3 Cups all purpose flour

1 teaspoon baking soda

3/4 teaspoon salt

6 mini butterfinger (fun size) or 1 1/2 full size candy bars

6 mini milky ways quartered or 1 full size candy bar

1/2 Cup chocolate chips

1. Preheat oven to 375 degrees F. In a stand or electric mixer, beat butter and sugars until well combined. Slowly add in eggs and vanilla until well mixed.

2. Place flour, baking soda and salt into a large bowl; mix to combine. Slowly add to wet ingredients along with the candy bars and chocolate chips until just combined. With a medium cookie scoop, scoop dough onto a silpat lined baking sheet about 1 1/2 inches apart. Bake for 9-11 minutes or until done to your liking.

I take them out right at 9 minutes for a softer cookie. Let cool for 5-7 minutes on baking sheet to set up. Transfer to a cooling rack to finish cooling.

3 dozen cookies

Beverly's Meltaway cookies

I stole this from Tyler's friend's blog. These cookies seriously melt in your mouth hence the name and they are so cute and fun. I enjoyed making them for Easter with pastel colored frosting. Don't let the nasty tasting dough fool you.

1/2 lb butter
3/4 cup corn starch
1/3 cup powered sugar
1 cup flour

Beat butter, add corn starch, flour, and sugar. Beat until creamy. Drop by teaspoonful onto ungreased cookie sheet (don't make them too big). I shaped them into perfect little balls and made a divet on the top for frosting. Bake at 350 for 12-14 minutes. Frost when cool. I used a spoon to drop frosting onto the top.

Frosting
3 oz cream cheese
1 tsp vanilla
1 cup powdered sugar
food coloring

Cream cheese, add vanilla and sugar. Divide and color.
Yields 40 cookies

Best Ever Chocolate Cake

This is one of the best Chocolate Cake recipes that I have ever had. It's super moist and not too sweet. The frosting comes out similar to a ganache. I've brought it to work several times and everyone loves it. I've made it as a layer cake, cupcakes and mini-cupcakes and it's always good!

Ingredients:

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, divided

1 pkg. (2-layer size) chocolate cake mix

1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding

4 eggs

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

1/2 cup oil

1/2 cup water

1 tub (8 oz.) frozen COOL WHIP Whipped Topping

Directions:
Preheat oven to 350°F. Grease two 9-inch round baking pans. Chop 2 of the chocolate squares; set aside. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. Stir in chopped chocolate. Spoon into prepared pans.

Bake 30 to 35 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.

Place frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is smooth, stirring after 1 min. Let stand 15 min. to thicken. Place one cake layer on serving plate; top with one-fourth of the chocolate mixture and second cake layer. Spread top and side with remaining chocolate mixture. Garnish with almonds. Store leftovers in refrigerator.

*I used semi-sweet chocolate chips instead of the baking squares.

Frozen Chocolate Chip Cookie Dough Balls

INGREDIENTS:

1 cup butter, softened
1 1/2 cups brown sugar, packed
2 teaspoons vanilla extract
1 tablespoon water
2 cups all-purpose flour
3/4 cup mini semisweet chocolate chips
3/4 cup chopped walnuts, if desired

DIRECTIONS:

1. Cream the butter and sugar in a mixing bowl. Stir in the vanilla, water, flour, chocolate chips,
and walnuts, if desired, and mix until well blended. (Mixture will look granulated until rolled together.) Roll dough into bite-sized balls or use a small ice cream scoop. Place on a baking sheet and freeze until firm, about 2 hours. Store balls in resealable plastic bags in the freezer.

**I had to freeze them on a plate, since a cookie sheet doesn't fit in my freezer. I covered the plate with suran wrap and then placed a sheet of suran wrap over the cookies as they froze.

Recipe was originally found on: Allrecipes.com

Coconut Lemon Loaf

Thanks for the invite Tanya! I'm going to be lazy today and just put the link in for this recipe...it's too long to type out!

I saw this recipe for Coconut Lemon Loaf in Family Fun Magazine. I had to try it out. Don't forget to put on the yummy glaze too.

It was a big hit. I think it turned out better in my Pampered Chef Mini-Loaf stone than it did in a regular bread baking dish. It's not too sweet, but really good!

Note to self...get a lemon zester next time!

Snickerdoodle Cupcakes

I have an obsession with cupcakes. I am not ready to reveal my secret recipe yet =) but here is one that is easy and really good. It only requires one bowl unlike the other ones I have tried recently. I prefer chocolate but for those that don't (my husband) these are good!

Snickerdoodle Cupcakes (these can be made into a cake too- whichever you prefer)

1 package plain white cake mix
1 cup whole milk
1 stick of butter melted
3 large eggs
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

Frosting:
1 stick butter
3 3/4 cup confectioners sugar
3-4 Tablespoons milk
1 teaspoon vanilla extract
1 Tablespoon ground cinnamon

Preheat oven to 350 degrees and flour & grease 2 9" pans (for cakes) or line your cupcake tin. Place cake mix, milk, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl. Blend for three minutes (stop to scrape once). Pour into pans and bake for 27-29 minutes (for cake) or 22-25 minutes (for cupcakes). Allow the cakes to cool completely.

Beat butter until fluffy for frosting. Add all other ingredients.

Peaches and Cream No-Bake Cheesecake

2 cups HONEY MAID Graham Cracker Crumbs
6 Tbsp. margarine, melted
1 cup sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
1 pkg. (4-serving size) JELL-O Brand Peach Flavor Gelatin
2 fresh peaches, chopped
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed

MIX graham crumbs, margarine and 1/4 cup of the sugar; press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
BEAT Neufchatel cheese and remaining 3/4 cup sugar in large bowl with electric mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Spoon over crust; cover.
REFRIGERATE 4 hours or until firm. Store leftovers in refrigerator.

Secret Recipe Chocolate Chip Cookies

1/2 cup rolled oats, regular or quick
2 1/4 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1 cup butter (2 sticks), softened
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
2 tsp vanilla
1 tsp lemon juice
2 eggs
3 cups chocolate chips
1 1/2 cups chopped walnuts

Preheat oven to 350.
Cover 2 baking sheets with parchment paper.
Place rolled oats in blender or food processor and process until finely ground.
Combine ground oats, flour, baking soda, salt and cinnamon in a mixing bowl.
In another bowl, cream butter, sugars, lemon juice, and vanilla together using an electric mixer.
Add eggs and beat until fluffy.

Stir the flour mixture into egg mixture, blending well. Add chocolate chips and nuts to dough and mix well.
Scoop round balls onto prepared baking sheets. Bake until cookies are lightly browned, 16-18 minutes. Transfer to wire rack to cool.

Easter bird nests

Im sure you've seen these, but I thought it was a fun idea, and my kids had lots of fun making them to take to their teachers for Easter. I think we will make more for their teachers at church too.

Make Rice Krispy treats as usual, but while warm shape them into nests using cupcake tins as molds. When they've cooled add the eggs and your done. (we prefer the cadbury mini chocolate eggs- yummy)

Glazed Lemon Scones

If you get Family Fun Magazine, this might look familiar... super easy and tasty. I flattened it into a square and made 16 instead of a circle of 8. They were still a good size. We have eaten them for breakfast AND dessert... such versatility!

RECIPE INGREDIENTS:
	Scones:
	2 cups flour
	1/3 cup sugar
	1 tablespoon baking powder
	1/2 teaspoon salt
	Finely grated zest of 1 lemon
	3 tablespoons cold unsalted butter, cut into 1/4-inch pieces
	1 cup heavy or whipping cream, plus a little for brushing
	1 egg yolk, beaten slightly
	1/2 teaspoon vanilla extract
	Lemon Glaze:
	1 cup confectioners' sugar
	1 tablespoon fresh lemon juice
	1/2 teaspoon lemon extract
	1 tablespoon melted butter
	2 tablespoons heavy or whipping cream

1. Heat the oven to 400°. Grease a large, heavy baking sheet (preferably not a dark one) and set it aside.

2. Sift the flour, sugar, baking powder, and salt into a large mixing bowl. Add the lemon zest and toss the mixture with your hands.

3. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles fine crumbs.

4. Make a well in the center of the dry ingredients. Pour in the cream, the yolk, and the vanilla extract and use a fork to blend the liquids within the well. Then use a wooden spoon to combine all the ingredients, just until the dough holds together.

5. Scrape the dough onto a flour-dusted surface and then, using floured hands, knead it gently three or four times to form a ball. Flatten the ball into a disk about 3/4-inch thick, then cut it as you would a pie into 8 wedges. Transfer the pieces to the baking sheet, leaving at least 1/4 inch between them. Brush the tops lightly with cream.

6. Bake the scones in the center of the oven until golden brown, about 16 to 18 minutes. Allow them to cool on the sheet for a few minutes and then transfer them to a wire rack.

7. While the scones continue to cool, make the glaze. Combine all the ingredients in a small mixing bowl and whisk them until the mixture is smooth. If necessary, you can thin the glaze with water, stirring in no more than 1/2 teaspoon at a time. When the scones have cooled for another 10 minutes, drizzle each one generously with glaze. Makes 8 scones.

Homemade Girl Scout Cookies: Samoas

(Yeh, I pilfered this from another blog... but aren't these awesome?!)

Samoas, also known as Caramel de-Lites, have always been my favorite girl scout cookie (although I do enjoy Do-Si-Dos, Tagalongs and Thin Mints). I’m not sure how they rank in the overall scheme of GS cookie popularity, but I will go so far as to say that I have never met someone who didn’t care for them at all - even people who say that they usually don’t like coconut. I think that the cookie is just a good and rather unique combination of flavors.

The Girl Scout bakeries describe Samoas as vanilla cookies dipped in caramel, topped with coconut and drizzled with chocolate. All good flavors, though I have to admit that I never tasted much vanilla in the cookies themselves, and so I used this description as a jumping off point for my version. I remember the cookies as being crisp and tender in the original, and selected a plain shortbread-like base for these. The cookie dough is very rich - by which I mean that it has a lot of butter - and is very easy to work with. The butter keeps it tender, so it won’t toughen up even after repeated rollings of the dough.

For the topping, I debated between using a from-scratch recipe like Chockylit’s or a semi-homemade recipe like Debbie’s. The from-scratch recipe sounded appealing, but I opted for the semi-homemade version because I had a ton of Werther’s Chewy Caramels around already. These particular caramels are nice because they’re made with real butter, sugar and cream (rather than using partially hydrogenated oils, as a number of other caramels do). Of course, you can use any similar chewy caramel that’s handy, I just recommend picking out one with the best ingredient list you can find. I did take Chockylit’s suggestion of toasting the coconut for bit of extra texture. I used dark chocolate for the dip and drizzle, and set each of the cookies on a piece of parchment paper after dunking them in the chocolate to let it set up in an even layer.

There are two ways to get the shape for these cookies. The first is to roll the dough out between pieces of wax paper and use a cookie cutter to make rounds, cutting the smaller center hole later. This technique works great and doesn’t take too long, especially as the dough can be rerolled a couple of times. The second technique calls for a special pan: a mini donut pan. If you have a pan like this, simply press some cookie dough into the tube and bake. The dough doesn’t rise much, giving you a nice flat side and a perfectly rounded one. Take your pick and go with what is convenient for you.

And since you’re all probably wondering, these cookies were absolutely fabulous. The cookies were tender and buttery, the topping was sweet with a delicious coconut flavor, and the dip of chocolate on the bottom of each cookie balanced all the flavors perfectly. Better than I even remember the Girl Scout cookies being. I could - but I won’t - probably eat an entire batch of these on my own.

Homemade Samoas (a.k.a. Caramel de-Lites)
Cookies
1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
up to 2 tbsp milk

Preheat oven to 350F.
In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.
Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough. Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.
Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
8 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.
Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.

While topping sets up, 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 cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.
Let chocolate set completely before storing in an airtight container.

Makes about 3 1/2-4 dozen cookies.