Samoa Pizookie (Caramel de-Lites)

My boyfriend loves samoa cookies from the girl scouts. The cookies are also known as caramel de-lites now. Regardless of their name, my boyfriend loves these cookies. However, he wanted to be able to 'a la mode' this cookie. Kinda like a brownie a la mode.

The first thing that comes to mind is the pizookie by BJ's Restaurant. So I decided to turn this samoa cookie into a Samoa Pizookie for my boyfriend.

He loved the results. I made it twice now, and each time he and I would eat it all up. =]

Samoa Pizookie (aka Caramel de-Lites)


For Cookie Base:
1/2 stick of butter, soft
1/8 cup sugar
1/2 cup all purpose flour
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp vanilla extract
up to 1/2 tbsp milk

For Coconut Topping:
1 cup shredded coconut (sweetened)
4-oz good-quality chewy caramels
1/8 tsp salt
1 tbsp milk
3 oz. dark or semisweet chocolate (chocolate chips are ok)

1. Preheat oven to 300 degrees. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 15 minutes, stirring every 5 minutes, until coconut is golden. Be careful not to burn the coconut! Check frequently to make sure it’s not getting too toasted. Cool on baking sheet, stirring occasionally. Set aside.

2. Preheat oven to 350 degrees.

3. 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 (add the milk a bit at a time — you may not need much, or any 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.

4. Roll the dough into an 8 inch diameter circle. Spray an 8 inch cast iron skillet with pam (vegetable spray). Place it into the cast iron skillet and bake for 15 to 20 minutes. 

5. While the cookie is baking with 5 to 7 minutes left, unwrap the caramels and place in a saucepan. Melt the caramels with milk and salt on the stove-top over low-medium heat. When smooth, fold in toasted coconut with a spatula.

6. Remove the cookie from the oven, and spread the coconut caramel mixture all over the cookie.

7. Melt the chocolate in the microwave (or double boiler), and drizzle all over the top of the coconut caramel mixture.

8. Serve with 3 giant scoops of vanilla bean ice-cream. Sprinkle with some shredded coconuts if desired. Enjoy.

Pecan Pie

After we moved to our new place, the hubby and I have been trying all the local restaurants around our area. We found a place that makes super delicious pecan pies. I've been trying to figure out the recipe for a while. I've finally created a pecan pie that I am super proud of. I actually believe this pie tastes better than the local restaurant. =]

I believe you will love it to. Give it a try. =]

5 tablespoons unsalted butter
1 cup packed light brown sugar
3/4 cup light corn syrup
1/2 teaspoon fine salt
2 cups chopped toasted pecans
2 teaspoons pure vanilla extract
3 eggs, lightly beaten
Refrigerated pie crust

Preheat oven to 350F.

Dust some flour all over the pie pan before unrolling pie crust over pie pan. This is to prevent the pie crust from sticking to pie pan.

In medium saucepan, combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts and the vanilla. Set the mixture aside to cool slightly, about 5 minutes. Whisk the beaten eggs into the filling until smooth. Put the pie shell on a sheet pan and pour the filling into the crust.

Bake on the lower oven rack until the edges are set but the center is still slightly loose, about 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a rack. Serve slightly warm or room temperature.

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