Years ago my daughter started out in Brownies and then moved on to Girl Guides. I was even a Girl Guide leader myself for a number of years and enjoyed the label of being the resident authority on native plants, etc. I loved our annual hike along the Kettle Valley Railway and when our girls were older the white water rafting trips as well. What I enjoyed the most was when we went on our camping weekends and we could plan menus, shop for groceries with the girls and teach them new culinary skills. I was a foodie even then and didn't even know the term. Now my idea of camping was in a cabin and not tenting it, so eventually as the girls became older my days became numbered. Those days are long gone but "thanks for the memories". I don't know how my daughter felt about her mom being a leader, but I sure enjoyed those times we had together.The thing I enjoyed the least about being a leader was being involved in the annual cookie sales. I know, I know, this is a huge fundraiser for the girls, but it didn't make it any less painless. Here in Canada they always sold a vanilla and chocolate combo, sort of like an oreo. Half of the box was vanilla and half was chocolate. In more recent years they have two campaigns where they sell Thin Mint Cookies at a separate time of the year as well.
Blogging has taught me that in the States they sell an abundance of different types of cookies for the Girl Scout troups. We are cookie deprived here in Canada!!!!!!!
Thin Mints, Do-si-Dos, Trefoils, Tagalongs, Samoas, Thanks-a-Lot, Lemonades, Cinna-spins and Sugar Free Chocolate Chip....Now if we had such an abundance of cookies here I may have actually enjoyed the door to door campaign...maybe not, but, it would have made it more interesting.
Susan from Sticky, Gooey, Creamy Chewy heard my plight and generously sent along a box of Samoas to the "Great White North". What inspired me was a dessert she had made from the coconut Samoa. It just looked and sounded divine, dripping with caramel and creamy, sticky, gooey goodness. Susan original post for this incredible dessert can be found here . When the box arrived by FedEx I just had to try one. I thought, "If I try just one..I can still make the dessert with the rest of the cookies....then....maybe just another and I will still be able to make a smaller version of the dessert if I half the recipe." Well....best intentions aside I have 3 cookies left for my daughter to try when she comes home for Easter from university.....MAYBE. I hope Susan doesn't mind me posting a photo of her dessert here for a glimpse of its incredibleness....since I didn't get to try it myself.
**Thank Heaven for Little Girl(Scout)s Samoa Cheese Tart**
from Sticky, Gooey, Creamy, Chewy ...just as she has written it
from Sticky, Gooey, Creamy, Chewy ...just as she has written it
1 box Samoa cookies
3 T butter, melted
1 8-ounce package cold cream cheese
1 8-ounce container cold mascarpone
1/4 cup granulated sugar
2 cups dulce de leche, divided
1 cup flaked coconut
4 ounces bittersweet chocolate, melted
3 T butter, melted
1 8-ounce package cold cream cheese
1 8-ounce container cold mascarpone
1/4 cup granulated sugar
2 cups dulce de leche, divided
1 cup flaked coconut
4 ounces bittersweet chocolate, melted
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Process the cookies into crumbs in the food processor. If you don't have a food processor, put them in a plastic zipper bag and beat the hell out of them until they turn into crumbs. Mix the crumbs with the butter in a bowl. Press the crumbs into a 9 or 10 inch tart pan, preferably one with a removable bottom. Chill for at least 30 minutes.
In another bowl, combine the cream cheese, mascarpone, sugar and dulce de leche. Beat on medium speed until well-blended, about 2 minutes. Pour filling into tart shell and chill for at least 2 hours.
Meanwhile, toast the coconut by heating it in a small skillet over medium to medium-high heat, tossing it often so it doesn't burn. When the coconut is golden brown remove from heat and set aside to cool.
When tart is thoroughly chilled, spread the remaining cup of dulce de leche over the filling, gently spreading it to cover. Be careful not to mush the filling. Spread the toasted coconut over the dulce de leche and drizzle with the melted chocolate.
Hang on to your socks while eating, so as not to knock them off!
Process the cookies into crumbs in the food processor. If you don't have a food processor, put them in a plastic zipper bag and beat the hell out of them until they turn into crumbs. Mix the crumbs with the butter in a bowl. Press the crumbs into a 9 or 10 inch tart pan, preferably one with a removable bottom. Chill for at least 30 minutes.
In another bowl, combine the cream cheese, mascarpone, sugar and dulce de leche. Beat on medium speed until well-blended, about 2 minutes. Pour filling into tart shell and chill for at least 2 hours.
Meanwhile, toast the coconut by heating it in a small skillet over medium to medium-high heat, tossing it often so it doesn't burn. When the coconut is golden brown remove from heat and set aside to cool.
When tart is thoroughly chilled, spread the remaining cup of dulce de leche over the filling, gently spreading it to cover. Be careful not to mush the filling. Spread the toasted coconut over the dulce de leche and drizzle with the melted chocolate.
Hang on to your socks while eating, so as not to knock them off!
