Vyvacious

Ok, so I almost died today.  As the car in front of me was spinning out of control heading straight for me, all I could think was, “But no one got to try my Sexy Samoas!!!”  Who the hell thinks that an instant before death?!  Apparently I do.  By some miracle, the car stopped inches from impact and everyone drove away unharmed.  I couldn’t stop shaking though…the entire freaking day.  I’m happy to be alive and to be sharing my baking with all of you!! :)

I’m going to try to keep this short and sweet (ha!) because my friend from work told me I should try to post everyday, even if it’s something small.  I’m inspired by her constant blog posts almost everyday because I wish I had that tenacity.  Check her blog out here!

On another note, as I was chomping on fried zucchini and sipping red wine for my dinner (yeah I’m classy like that ;)), I felt a hell of a lot better.  Especially since I was watching Master Chef!!  Oh…to be on that show one day!  I’m not ready yet!  And hey, guess what?  I’m going to instill a tradition that a friend of mine (who I traveled the states with for work) started in all his emails (survive to the end of my post to see what it is!).  This post goes out to you!  I really appreciate how you helped me grow and learn in the work environment and how you would always try to help me no matter how small the problem.  I want you to know that your kind actions and go-getter personality is infectious and I strive to achieve the same accomplishments and technical ability as you.

And now, on to the Sexy Samoas recipe!!!  Why “Sexy” Samoas, you ask?  Because these babies resemble Girl Scout Samoa Cookies and they’re damn SEXY!  Does that clear things up…?  No?  …Too bad :P

Sexy Samoas Recipe

Inspired by Cookies & Cups

(Makes approx. 40 Sexy Samoa Squares)

Ingredients

• 2 (12 oz) bag of semi-sweet chocolate
• 1 package of (~ 40)  shortbread cookies (Lorna Doone yields ~ 42 cookies)
• 1 (14 oz) bag of caramels (have fun unwrapping these little jerks)
• 3 cups sweetened flaked coconut
• 2 TBS water

1. Melt your chocolate, melt your chocolate real good…  Actually just melt 1 (12 oz) bag of semi-sweet chocolate.  Empty the bag into a microwaveable bowl and blasted it for 30 seconds.  Then stir every time in between 10-15 second of microwaving it until the chocolate is fully melted.  You can use a double boiler if you wish.

2. Completely cover a baking/cookie sheet with foil, make sure to cover the edges on the side too.

3. Scoop the chocolate into the foil-covered baking sheet and smooth out to a level thickness all around using a spatula.

4. Press the shortbread cookies into the chocolate spread (work quickly).  I tried to make sure they were evenly spaced.  Put the baking sheet into the freezer for a few minutes so it can set (around 5 mins).

5. Toast your coconut, toast it real good!  Ok what’s wrong with me?!  Never mind, don’t answer that.  Heat a non-stick pan to med-low and throw that coconut in there!  Stir occasionally, remember the goal is toasted coconut, not burned crap.  Mine took forever, like 20 mins.  Be patient, don’t step away!  Set aside the toasted coconut once it’s done.

HINT 1:  I would suggest removing the baking sheet with your half-finished product from the freezer at this point.  I found that if it’s too cold, it freezes the coconut/caramel mixture (soon to come) too quickly and it won’t stick as much.

HINT 2:  Also, I’d unwrap your caramels as you’re toasting the coconut.  Still keep an eye on the coconut, unwrap a few caramels, stir, repeat.  Trust me.

6. Time to melt the caramel, yo!  Put 2 TBS of water into a non-stick pan over med-low heat.  I personally chose one that had higher sides so that when I stirred the caramel and added the coconut to it, I’d still be able to mix everything with ease.  BUT WAIT!  We’re not at that part yet…  So after the 2 TBS of water, place your unwrapped caramels in the pan.  I tried to put the caramels so that they’d be sitting in the pool of water, like so.

7. Stir like a madwoman (or madman :P) until the caramel has just melted (otherwise it’ll get too hard – TWSS? ;))  Immediately fold your toasted coconut in with a spatula until the mixture is even.

8. Spread that mixture until it has an even thickness over the shortbread cookies/chocolate base nestled in the baking sheet.  Work quickly so the mixture doesn’t get too cold and harden before you have time to make this layer consistent all over.

9. So others have said to melt a mere 2 oz of chocolate to drizzle over the top, but I got a little cray-cray with it and melted another WHOLE (12 oz) bag of semi-sweet chocolate.  Top the entire slab of greatness with this chocolatey goodness.  You won’t regret it.

10. Throw this in the freezer for about 5 mins to set.  Only 5 mins though, really, otherwise it gets ridiculously break-a-tooth-on-it hard.  I personally let it sit out to set while I went about clean the kitchen and it set just fine.

11. I would suggest your Samoa slab be at room temperature before attempting to cut it into Sexy Samoa Squares.  And use a super sharp knife.  I mean it, otherwise you’re going to end up with delicious Samoas that are falling apart because the chocolate separated from the cookie and/or the caramel/coconut mixture separated from the cookie.  Damn cookie.  But seriously, cut your Sexy Samoas any way you like!  That sounded kind of morbid…anyway, I personally like to stay true to the shortbread cookies’ square shape.

12. IT’S READY TO EAT Y’ALL!  Make sure it eat/store it at room temperature in an airtight container for deliciousness anytime of the day! :)  Until you run out of course…then check out my blog again for more sweet treats! :P

CONSIDERATIONS FOR NEXT TIME:

I personally hate having to cut slabs of baked anything because I always screw it up.  It loses its shape, falls apart, looks really ugly, etc.  So, next time I think I’m going to dip the shortbread cookies in chocolate and place it on a piece of parchment/wax paper before sticking them all in the freezer.  Then I’m going to quickly spread dollops of the caramel/coconut mixture onto each individually chocolate-bottom shortbread cookie.  This way, I don’t have to cut anything!  I love making my baked goods bite-sized/individualized…makes me super HAPPY! :D  Also, I think I might reduce the amount of coconut I use for a little extra caramel kick and for adhesive measures.  I haven’t tested this so don’t take my word for it, but I think I would do 2.5 – 2.75 cups of sweetened shredded coconut instead of the 3 the original recipe asks for.  At any rate, I’ll update you all with my findings next time I make this…which actually might be this weekend!  :)

Enjoy your Sexy Samoas (I always think of hot guys when I say this creative name…  Intentional?  Hmm, maybe ;))!!  See you next time, y’all! :)

Fun Fact of the Day:  For dinner, I made a honey-garlic-glazed salmon with crispy skin, caramelized golden brussel sprouts, and fluffy quinoa.  See?

Keep a eye out for the recipes in the near future ;)

P.S.  I’m curious…what do you think of me having my own URL?  So instead of being vyvacious.wordpress.com, it’d be vyvacious.com…nice ring to it, eh? ;)  What’s YOUR opinion!  Should I do it?!  $18/year