If you are familiar with dump cake, you’ll see the genius of this recipe immediately. My mom used to make dump cake when I was a kid. I’ll have to post that “recipe” sometime soon. It’s essentially canned fruit, topped with dry cake mix and smothered with butter. Not really a cake in the traditional sense, but delicious. I saw this pumpkin version and knew it would be ah-mazing. And it was. This is two delightful desserts combined into one. Pumpkin pie on the bottom and pecan pie on top. Custardy spiced goodness covered with crunchy buttery caramelized nut topping. I’m telling you, it’s far too easy for how gorgeous it turns out.
I went in for one thing. One. Thing. Some plastic baggies for my kid’s Valentine’s for school. That’s all I needed. But, alas…Michael’s is evil. So terribly, wonderfully EVIL. Out I came with a bag loaded down with rafia ribbon, chocolate melts and candy molds. I’m weak-minded. It’s true. I’m a marketing and merchandising gold mine. I see things that look fun and suddenly think I’m crafty & I buy them. I suppose I should consider myself (and my bank account) lucky that I didn’t find some uber involved super-craft project to throw myself into. One time, I went into Michael’s with my cousin and came out with about $150 worth of blank canvases, paints, brushes and what-not. I was absolutely sure I’d be the next Picasso with all that crap. I remembered very quickly that I haven’t an artistic bone in my body once I started trying to actually use it. This time wasn’t that bad I guess.
It’s Girl Scouts cookie contest time!! I’m cooking with cookies! I feel I have crossed a MAJOR milestone in my life. I had a box of Girl Scouts Samoas in my cupboard for a week and managed not to consume the entire thing. In my opinion, Samoas are the perfect food. Shortbready cookie, caramel, coconut and chocolate. Oh glory.
I know I’m not alone. Samoas make up about 20% of the total cookie sales by those sweet little sugar hocking scouts. These babies are second only to Thin Mints, which I contemplated using for this contest, but knew I could only stretch my willpower so far. My task for this contest was to create something incredible using Girl Scout cookies. And The Girl Scouts of Western Washington GAVE me 5 boxes to play with. My life is so grand! My very first thought was that Samoas could only be made more perfect by one thing. Marshmallow. With that plan in mind, this is what I came up with. Samoas S’more Rolls.
These three ingredient rolls are absolute heaven and the most time-consuming part is waiting for the oil to heat up.
It’s a simple chop, fill, roll and fry. But the result is just amazing.
I consumed the first two rolls fresh out of the fryer, burning my fingers getting the molten chocolate and caramel into my mouth. Where, I also toasted my tongue just a little. The smell was overpowering – I could not resist long enough to allow them to cool. The filling was divine. Melty mallow goodness wrapping around sweet caramel and rich chocolate with a hint of buttery coconut. All of that gorgeous deliciousness wrapped in a crispy roll. Oh gracious these are good.
I cooked up a few more batches, fed some to my kids and then ran the rest over to my neighbors because once there was caramel and chocolate dipping sauce on the plate, these were not long for the world at my house. Little envelopes of perfection. Mmmmmm.
Girl Scout Cookies go on sale to the public March 1-17! There is an awesome cookie locator, as well as an app, that tells you exactly where girls are selling cookies in your neighborhood! Head over to the Girl Scouts of WW facebook page and give them some love! As soon as cookies go on sale, get yourself a box of Samoas and whip up some of these rolls. Your taste buds will sing thanks to me but the rest of you may hate me for giving you the idea!
You can vote for the finalists from February 19 – March 1 by clicking HERE. I hope you’ll see these Samoas S’more Rolls on the list!
Samoas S’more Rolls
a Bakerlady original
1 box Girl Scouts Samoas Cookies (you may have a couple left for eating)
12 egg roll wrappers
1/2 cup mini marshmallows
In a deep pot, heat oil to 380 degrees F. (I used my frydaddy)
Cut Samoas into 1/4-inch chunks. Take an egg roll wrapper, and brush edges with a little water, and lay on a work surface, water side up, with a point facing you, not a straight edge. Place about 1 chopped cookie 1 or 2 inches from the edge, and top with 4 mini marshmallows.
Fold the corner closest you up and just over the filling, press lightly, then fold in the sides, making a little pull or tuck to keep the roll right. Then roll away from you and press to seal tightly. (Take care not to tear the egg roll wrapper. This can cause roll to leak while cooking. If tear occurs, pinch dough together until it reseals or discard wrap and use a new one.) Repeat until all egg rolls are formed.
Fry egg rolls 2 at a time, turning almost immediately, cooking on all sides to just golden brown, about 1-2 minutes. (Make sure not to overcook filling. If you see marshmallows start to ooze out before both sides are golden, filling will be overcooked and egg roll will appear hollow inside) Remove to a paper towel-lined plate and repeat until all cooked. Make sure to check your oil temperature between additions.
Let me warn you right up front that for the next week or so, you’ll be hearing a whole lot about my best friend Bethany. You may remember her from these Salted Caramel Chocolate Cupcakes I made to say goodbye when she (sob) left me to move to Maui. Obviously there are benefits to her living there. Namely, we have a place to stay for the very reasonable price of free. Actually, Bethany does requires one thing…that you allow her to Martha Stewart you while visiting. She’s a meet you at the airport with a lei, basket of chocolates and lotions on your bed, act as your chauffeur/chef/activity coordinator, wash and fold your clothes, play with your children, pack a cooler and a bag of goodies for the beach, provide you with rockin’ sunblock, and set up an umbrella so your pale freckly skin is protected kind of friend. Being with Bethany is, in a word, ah-mazing. Bonus, we have equally out of control hair and manic smiles when being blown off the edge of the world on top of Haleakala. It’s always a good thing to have friends who are equals on the crazy train of life.
Do you remember counting down the days til your birthday? Yeah, it’s been a while since I’ve done that too. But every year I try to put myself back in that childhood mode when the countdown started the day after your last birthday. Turned 4 last week? You are TOTALLY almost 5. In my opinion, a kid’s birthday should be the most amazing day of their entire year. I get a little crazy at birthday time. My son’s big day just happens to be smack in between Thanksgiving and Christmas. A most inconvenient time to add a big birthday bash to our calendars. However, I recognize that this is not his fault, and so every year I attempt to make his day truly special in the midst of all the holiday bustle.
“I don’t understand why so many ‘so called’ chocolate lovers complain about the calories in chocolate, when all true chocoholics know that it is a vegetable. It comes from the cocoa bean, beans are veggies, ’nuff said.” I have no idea who said this. I found it online at one of those portals for quotes about chocolate. But it says everything I feel about chocolate. When I’m eating it. I just don’t care about calories. I just don’t. I’m lost in the rich pure deliciousness of it. These cookies are a chocoholic’s dream. Fudgey cookies topped with a morsel of pure Dove dark chocolate. I used hearts since Valentine’s Day is coming up. Nothin’ goes better with a made up holiday about love than chocolate.
Someday I will learn how to manage a bunch of bananas. Meaning, I’ll buy just the right amount that are exactly the correct ripeness so as not to have two or three that go brown on me before they’re eaten. Until that day comes, I have to figure out new and exciting things to do with the abandoned-too-ripe-to-be-consumed-any-way-but-as-banana-mush bananas. Since my children have teeth, it seems cruel to feed them anything the texture of baby food. This recipe screamed out to be made for two reasons.
#1: I love banana bread.
#2: I love scones.
Combining the two into one amazing breakfast food? Genius!
I like to go all out on Saturday mornings. It’s really the only day of the week I can do breakfast up right with all the fixins’ since Monday thru Friday mornings are a mad dash of bodies, backpacks, missing socks, frantically gulped coffee and hastily applied mascara as I scramble to get my kids out the door to school. Sundays are pretty much the same except I feel a lot worse about yelling at my kids (for the fourth time) to get in the car when we’re heading out to church instead of school. Oh yeah, Christian Mom of the year right here! Anyhoo, now that I’ve outed myself, let’s move on to my most recent Saturday morning treat. Fritters. Deep fried, crusty on the outside, warm and soft on the inside fritters. Yum yum yum.
These delightful little cookies always seem to be on Christmas platters, but I’m here to tell you that they’re great all year round. They are so easy to customize – you’ll be amazed at all the delicious ways you can make them. With their buttery melty texture, they are always a hit.