The Max and the Treat :)

Maxson Morris

So little update on my M&M. He's getting so big, so fast... to fast actually. Already starting to get his own little boy look. I love it!! And he has a killer smile!

Max loves to smile and he is always making me laugh, especially since he is at that age where he puts EVERYTHING in his mouth!!!

Okay last thing for this post. I made Samoas girl scout cookies and they turned out amazingly well!! Try them. The recipe I used is from this website http://leitesculinaria.com/37524/recipes-girl-scout-cookies-samoas.html. Definitely worth a trial run. You can't go wrong with these cookies. I must say they were a bit more time consuming than I expected, but turned out so delicious that it was worth the effort.

SAMOAS GIRLSCOUT COOKIE RECIPE

The cookie:

• 2 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup butter, at room temperature
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract

The topping:
12oz bag caramels
3cups shredded coconut
3 tablespooms milk
1/4 tsp salt
12 oz bakers chocolate
If needed: 2T milk

The recipe says you can add milk up to 2 tablespoons if it is not sticking together. I didn't need any milk for mine. Combine the flour, baking soda and salt in a bowl. In a seperate mixing bowl cream butter, sugar and vanilla extract. Once creamed, add the Dry ingredients.

Cut the dough in half and roll each portion between wax paper until dough is approx 1/4inch thick. Chill in the fridge for 10-15 min. Once chilled, cut out small circles with a cookie cutter. I didn't have a cookie cutter, so I used an upside down cup. Cut a smaller circle out of the middle with a lid from a bottle or some other small circle you find in your kitchen to make them look like the original girl scout cookies.

Bake at 350 for 10 min or until bottom or edges are slightly brown. Remove from oven and cool.



Turn oven down to 300. Spread 3 cups of coconut on a pan. Bake for 4- 5min intervals stirring after each one until coconut is lightly browned (mine took about 15-20 min)

In a microwave bowl, place 1 bag caramels (I used the 14oz KRAFT caramels), add milk and salt to mix. melting caramel according to the directions on the bag and stirring every 30sec until smooth

Once the cookies are cool, scoop 1-2 tablespoons caramel onto each cookie (I used my fingers and got them wet in between to keep the coconut mixture from sticking to them)

Last of all, melt chocolate chips or bakers chocolate according to package directions. Dip the bottoms of each cookie in the chocolate and place them on wax paper to set. Pour the remaining chocolate into a bag and pipe in lines onto each cookie. Let them set on the counter or in the fridge. Just remember to put in an airtight container so they stay fresh!

The end result is pure deliciousness. Good luck should you wish to try this recipe. It was a lot of fun for me.

Note: I didn't have enough coconut for all my cookies, so I made some that were more like the Keebler fudge stripe cookies by dipping the bottoms in chocolate and then drizzling chocolate lines over the top.... delicious!!!