Samoas Ice Cream Pie

Somoas Ice-Cream Pie

Yes, it is that time again – not just Super Bowl time, but GIRL SCOUT COOKIE TIME!!!  How can you resist those beautiful colored boxes filled with deliciousness, and sold by girls who are learning to be leaders. Last year I decided to skip the Girl Scout Cookie Recipe Contest, I was just too busy, and I couldn’t fit it in.  This year I am even busier, but when I saw the email that they were going to be celebrating the 40th Birthday of the Samoas Cookie, I just had to make time.  That combination of chocolate, caramel, coconut and shortbread is a winner…and just happens to be my favorite cookie.

The Girl Scouts are an amazing organization.  Their mission is building girls of courage, confidence, and character, who make the world a better place, by helping them discover their inner strength, passions, and talents. Working at a company that is predominantly male has really taught me how important it is for women to be heard – and without that confidence and courage, it can be difficult.  Fortunately this organization is teaching girls at a young age how important it is, so when they grow up and are in the workplace, they won’t even have to think about it.  They will hold their head high, proud of what they are able to accomplish.

As in the past, if I win the grand prize, I would like to donate the money to a charity – and I am going to ask you – my readers – to choose the charity.  That’s right – so stayed tuned for more on that – no sense in giving more details if I am not a finalist.  This competition is stiff – I know from experience – so let’s hope that I can at least make it as a finalist this year.

So why did I choose this pie?  Well, I had a lot of different ideas, but ice-cream just kept coming back to me.  I think it’s because I have secretly always wanted to make Samoas ice-cream.  And oh boy is it amazing.  Although the crust on this pie really was the kicker – once I took those cookies and put them into the food processor – I knew they would make an unbelievable crust – and I was right.  So not only do you have a cookie bottom, you have cookies in the ice-cream as well, and then with some of my grandmother’s chocolate sauce, and a caramel sauce that was easy as pie to make – you have an ice-cream pie that is absolutely over the top.  If you don’t have an ice-cream maker, you can definitely just buy some vanilla ice-cream, and fold in the coarsely chopped cookies, before adding it to the pie.  Darigold was nice enough to put in some coupons with the cookies, so I decided to go home-made.  YUM.

If after reading this post, you are ready to go get yourself some cookies – don’t fret – you can find the cookies here!  Unfortunately you will have to wait a little bit, as the cookie sales happen from February 27 – March 15 – but it will be here before you know it.  Happy Birthday Samoas!!

Ingredients

crust

  • 1 1/2 boxes Samoas Cookies
  • 2 tablespoons melted butter

ice-cream

  • 2 eggs
  • 3/4 cup sugar
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 teaspoons vanilla
  • 1/2 box Samoas Cookies, coarsely chopped

fudge sauce

  • 1/4 pound butter
  • 2 oz. unsweetened chocolate
  • 1/2 cup cocoa powder, sifted
  • 1 1/2 cups sugar
  • 1 cup evaporated milk
  • 1 teaspoon vanilla extract

caramel sauce

  • 1 cup Brown Sugar
  • 1/2 stick Butter (4 Tablespoons)
  • 1/2 cup Half-and-half Or Cream (cream Will Make It Thicker)
  • 1 Tablespoon Vanilla
  • Pinch Of Salt

Preparation

Make the crust.  Pre-heat the oven to 350 degrees.  Put the Samoas into the food processor and pulse until the cookies are finely ground.  Add to a bowl.  Melt the butter and pour over the cookie crumbs.  Mix well, so that the butter is evenly distributed.  Press the cookie mixture into a 9″ pie pan, and press up the sides of the pan evenly.  Bake for 8 minutes, and then cool completely.

Make the ice-cream.  Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream, milk, and vanilla and whisk to blend.  Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.  When the ice-cream is done, add the coarsely chopped Samoas and fold into the ice-cream.  Put into the freezer for at least 1 hour.

Make the fudge sauce.  Melt butter over medium heat.  Add unsweetened chocolate & melt, stirring. Add cocoa, sugar, and milk and stir well to combine. Boil a few minutes, stirring. Turn off the heat then add vanilla and salt. Stir to combine.  Heat GENTLY in microwave to soften & serve.

Make the caramel sauce. Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off heat. If sauce is thin, just continue cooking for a few more minutes.

Put the pie together.  Add the ice-cream to the pie pan with the cooled crust – spreading evenly on top.  Soften the fudge sauce and caramel in the microwave, and drizzle on top of the pie.  Put back in the freezer until you are ready to serve.  Let the pie sit on the counter for about 10 minutes before serving so it is easier to cut.

For a printer-friendly version of this recipe, please click here:  Samoas Ice-Cream Pie

Samoas Ice-Cream Pie

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Apple Trefoils Crisp

Apple Trefoil Crisp

It is that time again – just when the holiday blues start wearing off, when you see those brightly colored boxes of delicious cookies.  Yes, it is Girl Scout Cookie time!  And like last year, the Girl Scouts of Western Washington are having another recipe contest.  Since I came in 2nd place last year, I figured I had to try again. And again, like last year – if I can win some money out of this contest, I would like to do something really special – I would like to donate the money to a charity – and I am going to ask you – my readers – to choose the charity.  That’s right – so stayed tuned for more on that – no sense in giving more details if I am not a finalist.

Unlike last year, where the sky was the limit when it came to making up a recipe – I really had to control myself this year.  After all, I am still on this simplicity kick – and not only that, I wanted to make something a little healthier.  I thought about fruit, and what I could do with Girl Scout Cookies and fruit, and then I remembered where I live – in Washington State…so how could I not make something with Washington Apples??  It is extremely important to support your local economy – especially in the midst of a contest.  So – there it was, staring me in the face – an apple crisp, and what could be better than making a topping using the tried and true Trefoils Shortbread Cookie.

I was pretty impressed with how good this came out.  I made it in a skillet and then put that skillet in the oven – how’s that for simplicity?  The crisp was delicious, especially the topping – but combined with those caramelized apples, boy was it a treat – and the best part of all, I let my kids have seconds.  I actually felt good about serving it for dessert.

Just a few reminders – Girl Scout Cookies are on sale from 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! They won’t be updated until closer to the sale, but are very good to keep handy.  Then you too can buy some cookies and make this awesome and simple crisp, that supports our local farms!

Ingredients

Topping

  • 1 1/2 sleeves of Trefoils Girl Scout Cookies
  • 3/4 cup old-fashioned rolled outs
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon table salt
  • 4 tablespoons (1/2 stick) unsalted butter, melted

Filling

  • 3 pounds Golden Delicious apples, peeled, cored, halved, and cut into 1/2-inch-thick wedges
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1 cup apple cider
  • 2 teaspoons juice from 1 lemon
  • 2 tablespoons unsalted butter

Preparation

Make the topping:  Adjust the oven rack to the middle position and heat oven to 450 degrees.  Put the Girl Scout cookies in a food processor and crush until fine.  Combine the cookies, oats, brown sugar, cinnamon, and salt in a medium bowl.  Stir in butter until mixture is thoroughly moistened and crumbly.  Set aside while preparing the fruit filling.

Make the filling:  Toss the apples, granulated sugar, and cinnamon (if using) together in a large bowl;  set aside.  Bring cider to a simmer in a 12-inch oven-safe skillet over medium heat; cook until reduced to 1/2 cup, about 5 minutes.  Transfer reduced cider to a bowl or liquid measuring cup; stir in lemon juice and set aside.

Heat butter in a now empty skillet over medium heat.  When foaming subsides, add apple mixture and cook, stirring frequently, until apples begin to soften and become translucent, 12 to 14 minutes.  (Do not fully cook apples.)  Remove pan from heat and gently stir in cider mixture until apples are coated.

Sprinkle topping evenly over fruit, breaking up any large chunks.  Place skillet on baking sheet and bake until fruit is tender and topping is deep golden brown, 15 to 20 minutes.  Cool on a wire rack until warm, at least 15 minutes, and serve.

Serve the apple crisp warm or at room temperature with vanilla ice cream, whipped cream – or just by itself.

Serves 6-8

For a printer-friendly version of this recipe, please click here:  Apple Trefoils Crisp