From the producers who brought you Blueberry Bread Bake-off, Christmas Cookie Extravaganza, and Pancake Palooza, I am proud to present:
A Study in Grrrl Scout Cookies: Cruelty-free Versions of America's Favorite Treats.
I tried 4 recipes. I ended up with 3 batches of delicious cookies and 1 batch that I royally screwed up. I will leave it up to the taste testers to decide which batches were which. I will be posting 1 recipe per day for the entire week, so check back often and while you are at it, click on some ads from my wonderful sponsors.
First up, we have my recipe for saFauxas, a new-age take on Samoas, which are vanilla cookies with a caramel and toasted coconut topping, drizzled in chocolate. Classic samoas are also dipped completely in chocolate on the bottom, but I stuck to chocolate on the top only, because I really think that much more would have been overwhelming.
1/2c. organic brown sugar
1/2 c. applesauce
4 tbsp. earth balance
En-er-gee egg replacer for 1 egg
1/2 tsp vanilla
2 c. unbleached whole wheat flour
1/4 tsp. salt
1 c. brown sugar
1/2 c. water
1/2 tsp. vanilla
4 tbsp soy milk
1 tbsp. cornstarch dissolved in water
1.5 c. shredded coconut
3 tbsp. soy milk
1/2 c. chocolate chips
- Cream together the applesauce and earth balance. Mix in the ener-g and vanilla.
- In a separate bowl, sift together flour and salt and then combine with the wet ingredients. Mix well.
- Press dough into the bottom of a greased cookie sheet and bake at 350 degrees for 20 minutes.
- On a separate cookie sheet, spread your coconut in a thin layer and place it under the broiler for 3-5 minutes or until it's a dark golden brown.
- For the caramel: Take a small frying pan and whisk together sugar and water until it boils. Then add vanilla and soymilk, stirring constantly. Continue to let it simmer until it darkens in color. Reduce heat and stir in cornstarch. Cook until it achieves your desired consistency (it should cling to the spoon when stirring).
- Spread the caramel over the cookie base while it is still warm. This is a good time to clean your pan because you do not want to be scraping off hardened caramel later.
- Sprinkle coconut on top of the caramel layer.
- Melt chocolate chips and remaining soymilk and drizzle over the cookies. I used my stove over low heat, but you could also put it in a microwave for about 30 seconds.
- Let the caramel cool and then place the whole pan in the fridge for about an hour. Cut into bars and serve.
40 bars at 87 calories/bar