DOUBLE UPDATE: I AM THE BIG WINNER!!!! WOO HOO!!!!!! Thank you to everyone who voted, tweeted, shared, emailed and cheered me along. This has been fantastic. I’ll be posting some fun related content over the next week – so come back and check things out in a couple of days!
UPDATE: I AM A FINALIST (!!!) AND YOU CAN VOTE FOR ME HERE: https://girlscoutsusa.qualtrics.com/SE/?SID=SV_5vfxi5D0DTx0KKE
There, I said it. The cat’s outta the bag, people! It’s that time of year again, we’ve passed New Years, Groundhog’s Day, and before we get to the [sometimes dreaded] Valentine’s Day, we interrupt this program to bring you my 3rd annual submission for the Girl Scouts of Western Washington Cookie Recipe Contest!
Can you believe it’s already mid-February?! I’m gob smacked, personally. Wasn’t I just celebrating my birthday [in August...], weren’t we just in Carmel Valley for an insanely beautiful wedding [also, August. Com'on, Siir', wake up and smell the snow!], didn’t we just watch the nephews run circles of gasping, stuttered, heartbeat skipping joy around the Christmas tree when they found one of Rudolph’s sleigh bells on the back porch [yes, on Christmas Day...a month and a half ago]? WOW. Time just flies!
But the joy of time flying clearly means I’ve been having a blast, seeing all the lovely people in my life that bring joy, replete with wonderful culinary conquests such as this very contest! As I prepared for my third year submission to this continuously evolving event, I had thought I was going to branch out. If you recall, the first year, I used the mighty Samoas to create one of my most unique concoctions – Samoas Curry Arancini with a mint basil yogurt sauce. We proudly placed 3rd overall and it was the only savory recipe to place in the Top 3 for the inaugural year. See?
And then last year I thought, “alright, let’s try another cookie on for size!” And then I ended up working with the Samoas again, because it’s just so classic! I pulled together the Samoas Salted Caramel Truffles. But there were many strong contenders with almost identical ingredients to me, assembled in more creative ways. And thus, I did not place last year. See?
I really came into competition season this year with a renewed sense of excitement and perspective. I’ve been trying new things, working through the Whole30 experience, and asking really fundamental and critical questions about my food knowledge. It felt only natural that I would truly branch out this year, use a new cookie, work on pushing into a new flavor palette for this contest. And every time I started working up a new recipe (and trust me, there were MANY that now serve as the saw dust on the proverbial saloon floor that is my galley kitchen), I could hear this little voice in the back of my head say, “you know you’re not done with the Samoas yet, right?!” Shhhhh! Hush up, little voice! I’m busy! I had every intention on executing this delectable creation using Tagalongs and Trefoils…..but it seems that’ll have to wait till next year.
And so, it was destined to be – the Samoas. Year Three. Now it’s either three strikes and you’re out, or third time’s a charm….Only time and taste buds will tell! What business do I have using the Samoa for the third year in a row? Make this recipe and you’ll know for yourself! The “Cronut” (a hybrid between a Croissant and a Donut masterminded by the illustrious chef, Dominique Ansel, of Dominique Ansel Bakery in New York City) has been the biggest food trend of the past year. Have you had one?! They are incredible, truly. Only problem is, they’re not exactly a make-at-home, bake-with-your-kids, easy-as-pie baked good. Until now.
Prepare yourself, you can have a homemade version that doesn’t take a thousand hours of folding butter into flaky croissant dough and burning the skin of your forearms. This is my adaptation – and I really recommend you give it a try for yourself. Your taste buds and tummy (and anyone around to nab one off the baking sheet) will thank you.
- 1 package prepared crescent roll dough (that’s right, we’re cutting the huge step of making your own dough right out from the get go!)
- 1 package Little Brownie’s (Girl Scouts) Samoas cookies, crumbled into pea-sized bits (using food processor or smash in a Ziploc bag with rolling pin)
- 1 cup sweetened coconut flakes
- 1 pint heavy whipping cream
- 1 can unsweetened coconut cream or milk
- 1 cup powdered sugar
- 1 tsp granulated sugar
- 2 tsp vanilla extract
- Before you get started, roll up your sleeves and do the following:
- Pre-heat your oven to 350F
- put a metal mixing bowl in the freezer
- Line your baking sheet with parchment paper
- Pull out a rolling pin, your electric mixer and a donut cutter (or you can always use a pint glass and a shot glass – those are old school substitutes!)
- Next, follow along the fun pictures to your tasty treat of success!
You’ll start out by toasting the coconut flakes to make them a bit nutty and highlight their exceptional crispiness. Pop those on an ungreased baking sheet in the 350F oven for 10 minutes, but keep your eye on it! I rotate half way through.
When it comes out, your whole home will have this incredible scent wafting about, and you’ll have a pile of heaven. Please resist eating it all, I know it’s hard. Stay strong!
Then you’ll get your crescent roll dough out and lay it flat, as well as pulse your cookies in the food processor to get them into a crumble, similar to the size you’d use for an ice cream topping (so, yeah, save some for that idea later!) I use maybe half the box for this recipe. Sometimes I’ll throw them in the freezer for 10 minutes first to make sure the chocolate of the cookies don’t melt with the heat of friction caused by the motor and blade of food processor. You’ll want to create layers of dough and cookie bits. I like to use a French rolling pin to press the bits into the dough. Then layer the dough up so you have stack of 4 layers.
Then you’ll get your donut cutter out (this one has been in my family for 4 generations now, and my dad is pretty excited that I’m actually using it – as am I! Rock on Great Grandma Hazel!
Pop those in the oven and keep your eye on them for the next 12-15 minutes depending on your oven. I like lining the sheet so I never worry about sticking!
Meanwhile, blend together the heavy whipping cream with 1tsp of sugar and 1 tsp of vanilla, making old school whipping cream.
Get those peaks developed and then you’ll fold in some more Samoas cookie bits and the coconut cream gently till combined into a luscious Samoas Coconut Cream filling.
Now your croissant donuts should be done, pull them out and admire their golden deliciousness.
Then whisk up the powdered sugar and enough water to make a glaze, I add the water 1tbsp at a time until it’s thin enough to be a drizzle.
Cut a small slit in the side of your croissant donut and use your Ziploc bag full of cream filling to gently transfer the filling into the croissant donuts. I like to use a chopstick first to create a channel for the cream filling to flow through. YUM!!!!!!!!!!!!! Oh my gosh, I am drooling and these are IN my kitchen! Then set up your station like you see above! You want it to be easy for you (and any little helper bees!) to reach all the different items. You’ll glaze them, add Samoa crumbles, glaze again and then dunk face down in the toasted coconut flakes.
And that’s how you end up with a Samoas Coconut Cream Filled Croissant Donut!
Now please excuse me while I stuff my face!!!!! Happy Baking, Friends!
Helping the Girl Scouts never tasted so sweet!
Want to get in on the cookie recipe action?!
- WHEN: Cookies go on sale February 28-March 16!
- WHERE: There is an awesome cookie locator, as well as an app, that tells you exactly where girls are selling cookies in your neighborhood!
- HOW: visit http://www.facebook.com/GirlScoutsWW and https://twitter.com/#!/GirlScoutsWW or search on Twitter: #GSCookieRecipe