Girl Scout(ish) cookies (Homemade Samoas)

I only wish I had the words. These are now my #1 favorite cookie. Hands down. That's it. Call the game, folks. It's over.

I was ALWAYS head-over-heels for Samoas, and I will admit a part of me may have died when I found out I could no longer eat them (or it died during Girl Scout Cookie Season, at least). What better way to make lemonade outta lemons that to make your very own Girl Scout(ish) cookies that are WAAAAAAAAAY better? (No offense meant to anyone). I am a fool for caramel and a sucker for white chocolate. What do you get when you add those together and stick them atop a yummy shortbread cookie?? A sucker of a fool. A fool of a sucker. Either way - I'm in!

And I know...another sugary thing?? Well...when your husband returns from a month away of in-the-field training, it never hurts to have something super yummy to share when he gets home!

So, as I mentioned, this is my version:

INGREDIENTS:

- 1 bag of Schar Shortbread Cookies (approx. 30 cookies)

(I had to use two bags because I bought mine on clearance, and well...they were a lil mushed. However, I believe this was THE BEST clearance buy I have ever made. These shortbread cookies are a phenomenal way to make the base for your cookie, and they really are great by themselves. The next time I make these, I will probably try using Kinnikinnick S'moreables Graham Style Crackers for a different taste. There are other gluten-free shortbread cookie recipes you can try, but, in my experience, none come out crunchy. I am typically a staunch soft-cookie supporter, but for these lil babies, crunchy does the trick.)

Topping:

- 3 cups shredded coconut (sweetened or unsweetened)

- 12 oz. chewy caramels (make sure they're gluten free! Sometimes these are processed on the same equipment as other candies that contain wheat. If so, make the decision YOU feel comfortable with).

- 1/4 tsp. salt

- 3 TBL. milk

- 8 oz. white chocolate bark (you can use milk, dark, or white - whatever you want! You could use chips, but I prefer to use the baking chocolate/bark - it works the best for me)

DIRECTIONS:

- Preheat oven to 300 degrees.

- Spread the coconut on a baking sheet and toast for 15-20 minutes, stirring every 5 minutes to prevent any of the coconut from getting a sunburn! (NOTE: a baking sheet with sides is super handy here. If you stir the coconut without sides, it has a tendency to "run amuck." Can't have that.)

- While the coconut is toasting, unwrap the caramels (and try to refrain from eating too many of them. Or...just buy 14 oz. (which is what happened when I bought two 7 oz. bags) and properly dispose of the "extras")

- Put caramels, salt, and milk in a microwave safe bowl and melt on high for 3-4 minutes (stirring occassionally).

- When the caramel mixture is smooth, mix in the toasted coconut.

- Lay cookies out on wax paper.

- Top each cookie with 2-3 tsp (one spoonful in my terms) - BE CAREFUL! The mixture is H-O-T

- While the topping cools on the cookies, melt the white chocolate in a small bowl (I melted 3 squares of white chocolate bark. To prevent scorching, only heat the chocolate for 35-45 seconds at a time, stirring in between heating).

- Dip the base of each cookie in the chocolate.

- Place the cookies back on the wax paper.

- Using a spoon (or a ziploc bag with the corner cut out or a piping bag) drizzle remaining chocolate over the cookies.

- Let the cookies completely cool and the chocolate set and then dive in!

I think I might have already mentioned this, but these cookies are S-P-E-C-T-A-C-U-L-A-R in my book. For me, the white chocolate really tops it off. These store well in an airtight container in the fridge. I used to always like putting the Samoas in the fridge and eating them cold, so I don't mind! Beware, though: these can be a little hard to chew when first out of the fridge. I will absolutely be making these again, and again, and again. For those of you related to me: you WILL be eating these at the next family gathering :-D

Blueberry Breakfast Pound Cake

Alright folks. I need to apologize because it's been so long since I've shown my face. That's what happens when life gets hectic! ACK! Have no fear, though...I've been cooking and baking so I won't let you down!

This lil' dandy is well worth making. I can go on and admit that I'm addicted to this one (especially since, after sharing part of the cake with my aunt, she immediately sent me a text to let me know she was addicted and needed the recipe!!) *big grin* So...y'all ready?!

Originally, this is called Glazed Blueberry Pound Cake. I would LOVE to be able to tell you exactly what recipe I adapted this from, but it was copied out of a newspaper several years ago. This is the first time I have ever made it, and I adapted it to be GF. Now, that being said, I decided to make a truly more healthy version (not the "healthy" version where you add extra butter and sugar, even though I REEEEEALLY like THAT kind of healthy!) At the end of this I will include the glaze recipe. I am sure it's phenomenal (how can sugary glaze NOT be phenomenal?!) but I have not yet tried it. The healthy version was my attempt at making a delicious, enjoyable breakfast. For me, it worked out GREAT. Oh...and it makes a delicious, enjoyable brunch, lunch, afternoon snack, supper, and pre-bed snack, too *heehee*

INGREDIENTS:

1 3/4 cup Amy's flour mix, plus 2 TBL. (or whatever GF all-purpose flour you prefer)

1 tsp. baking powder

1/4 tsp. salt

1/4 tsp. cinnamon (I'm a bit addicted to cinnamon, too, remember? So I use 1/2 tsp.)

3/4 cup butter

1 cup sugar (I use 1 cup of Splenda)

3 eggs

1/2 tsp. lemon juice

1/2 cup apple juice

1 1/2 cup blueberries

DIRECTIONS:

- Preheat oven to 350 degrees (if you use a glass loaf pan as I did, decrease the temp to 325 degrees)

- Whisk 1 3/4 cup flour, baking powder, salt, and cinnamon

- Cream butter and sugar until light and fluffy (the recipe recommends an electric mixer. For those of us that don't have that sort of fancy-smancy appliance, a regular whisk and a lot of elbow grease gets the job done quite well) *grin*

- With mixer on low (or with your hands moving the whisk a little slower because now you're worn out from creaming the butter and sugar), add eggs one at a time and mix well.

- Add lemon juice and apple juice and mix well.

- Add the dry ingredients and whisk (on low if using mixer) just until mixed.

- Place blueberries in a bowl and dust with the remaining 2 TBL of flour, tossing to coat evenly.

- Add the berries to the batter and discard excess flour.

- Gently fold in blueberries.

- Bake 40 - 50 minutes until toothpick inserted in the center comes out clean.

- Cool in the pan for 15 minutes and then move it to cook on a wire rack (or a kitchen towel on the counter like I did!) for about an hour

And let's be honest...there's nothing better than cake/bread that is fresh out of the oven and still warm. So ask yourself....do I REALLY have to wait the entire hour?

- Cut into thick slices and enjoy (and if you'd like...drizzle with the glaze and enjoy it that way)

Glaze:

Whisk 2/3 cup powdered sugar with 2 TBL of apple juice. Drizzle over cake slices.

I will absolutely be making this again. It is incredibly moist, and, unlike a lot of GF recipes, it doesn't crumble the second you touch it! Super excited about that one! I'd like to give it a try with fresh strawberries next time, and I bet you could add some mashed banana! You could add nuts or chocolate chips or whatever in the world you want to. If you have some good ideas and think something should be tried (and maybe you don't have the time to try it yourself first), leave me a note and I'll make it soon. Sam needs to try this good stuff, so I can use the two of us as your guinea pigs!