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.
We had the mother of all rainbow birthdays this weekend for my sweet six-year-old Madison. My house looked like a unicorn threw up all over. It was epic fun. A hyperactivity inducing, spectrum spectacular. Brightly colored craziness. We had a blast. The pièce de résistance of the party was a stunning six layer rainbow cake. It was truly a sight to behold. It requires a bit of time, but is totally worth it for an awe inspired gasp from your guests when you cut it open.
Fall is here! This morning I was treated to my favorite weather on earth. Fog. Wonderful, misty, curl up with a book in front of a fire fog. Chilly damp mystery novel fog. I love it. I think it’s deep in my English blood to adore a nice foggy morning. Or so my Nanny tells me. It is quintessential autumn weather. I had my best ever experience with my favorite weather this morning at “walking club”.
In the past several weeks I made two monumentally bad choices. Probably more, but these two will probably haunt me the rest of my life. The first mistake was trying salt n’ pepper pistachios for the first time. Please hold your judgement until you find out the other thing I’ve never had before. Pistachios pale in comparison. I think since I first cracked one of those salty nuts I’ve taken down an average of a pound of them a day. No exaggeration. I’ve blown thru three 5 pound bags of those evil snacks in about two weeks. Fifteen pounds of nuts? That’s crazy! I just can’t get enough of them.
Who would have thought that cinnamon sugar, puffy warm bread and cream cheese filling would blend together in a totally divine delicious way? I always think of cheesecake with fruit or chocolates, never did I think of combining it with flaky golden pastry and sweet cinnamon sugar. Mind. Blown. Mouth. Happy.
My guiltiest of guilty pleasures is cheesecake. I find it completely irresistible. It is the one dessert I absolutely cannot say no to. There are lots of cheesecake recipes floating around on Bakerlady, but I’ve never posted the classic New York Cheesecake recipe I absolutely adore. It’s from America’s Test Kitchen, who I always turn to for great tested recipes that turn out perfectly the first time, and every time. The secret to a great New York style cheesecake that’s dense with a suede texture is lots and lots of cream cheese and a low and slow baking method.
I discovered the most disturbing thing last weekend. There are people who (brace yourself…this is earth shattering news) don’t like cake. Seriously? I thought my crazy husband was the only genetically deficient (and I mean that in the nicest way possible) one. But apparently, there are more of you out there. One of them is my sister Elizabeth. Yes, the Lizzy of cowboy salsa and pirate’s punch doesn’t like cake. It is just so depressing. She does like pie though. Pumpkin pie specifically. So for her birthday last weekend I made plans to cook up some pumpkin-y fall deliciousness.