Super Size Samoa Cookie

My daughters are Girl Scouts, and our troop leader's birthday was this week so I promised her an oversized Samoa Girl Scout cookie to celebrate.  I wasn't sure if I would be able to keep my promise, since my oven was broken, but thankfully it was fixed today.  After eating a couple of Samoa cookies for testing purposes, I was able to pinpoint the flavor components.  Then I thought about how to execute my giant cookie recipe and well I think I might have created a monster cookie to end all cookie cravings.  This is for our troop leader Meredith, who whole heartedly agreed with my crazy plan to super size a Samoa cookie in honor of her birthday.

This is the ultimate Samoa cookie!

Ingredients for Shortbread:

2 cups 00 Tipo flour (or Cake flour)
1 cup (2 sticks) Butter
1/2 cup Cane Sugar (or white granulated sugar)
1 teaspoon Lemon Extract
1/8 teaspoon Sea Salt

Preheat Oven to 350 Fahrenheit

Beat the butter and sugar in stand mixer with beater attachment until combined.

Mix in flour and salt.

Divide batter into two 9 inch cake pans and press down flat.  I used a piece of plastic wrap to push flat.  

Bake for 15-20 minutes or lightly golden brown.

Allow shortbread to cool in pans for 10 minutes in pan.

Remove shortbread from pans and place on parchment paper.

Ingredients for Coconut Caramel Topping:

1/2 Half & Half
1 cup Turbinado Sugar (or Brown sugar)
4 tablespoons Butter
Pinch of Sea Salt
1 tablespoon Vanilla Extract
3 cups Sweetened Shredded Coconut Flakes

Toast coconut on sheet pan for up to 10 minutes in 350 preheated oven.  Be sure to stir coconut every two minutes to help evenly cook.

Pour half & half into medium sauce pan, add sugar and butter.

Cook over medium/low burner.

Whisk occasionally and cook for 7 minutes.

Add vanilla and cook for another 1 minute.

Turn off heat and add coconut, stir.  Allow to cool.

Ingredients for Chocolate Base & Topping:

2 cups Semi-Sweet Chocolate Chips

Place a small sauce pan on stove with two inches water, then set a small metal or glass bowl over pan.

Set burner to medium on stove.

Pour chocolate chips into bowl.

Stir chocolate chips occasionally until melted.

Using a spatula spread a thin layer of chocolate on parchment paper the size of the cookies.

Place cookies on chocolate.

Spread equal amounts of coconut caramel on top of both cookies.

I put the remaining chocolate in a squeeze bottle for this next step,  I kept the chocolate squeeze bottle in warm water to keep it from getting solid and cold.

Squeeze chocolate or drizzle chocolate with a spoon onto cookies.  I tried to be traditional and make them like the actual Girl scout Samoa cookies but you may decorate with the chocolate however you wish.

Refrigerate cookie until chocolate becomes solid.

Enjoy!

Super Size Samoa Cookies

Printable Recipe Found Here

Ingredients for Shortbread:

2 cups 00 Tipo Flour (or Cake flour)

1 cup (2 sticks) Butter

1/2 cup Cane Sugar (or White Granulated Sugar)

1 teaspoon Lemon Extract

1/8 teaspoon Sea Salt

Process:

Preheat Oven to 350 Fahrenheit

Beat the butter and sugar in stand mixer with beater attachment until combined.

Mix in flour and salt.

Divide batter into two 9 inch cake pans and press down flat.  I used a piece of plastic wrap to push flat.  

Bake for 15-20 minutes or lightly golden brown.

Allow shortbread to cool in pans for 10 minutes in pan.

Remove shortbread from pans and place on parchment paper.

Ingredients for Coconut Caramel Topping:

1/2 Half & Half

1 cup Turbinado Sugar (or Brown sugar)

4 tablespoons Butter

Pinch of Sea Salt

1 tablespoon Vanilla Extract

3 cups Sweetened Shredded Coconut Flakes

Process:

Pour half & half into medium sauce pan, add sugar and butter.

Cook over medium/low burner.

Whisk occasionally and cook for 7 minutes.

Add vanilla and cook for another 1 minute.

Toast coconut on sheet pan for up to 10 minutes in 350 preheated oven.  

Be sure to stir coconut every two minutes to help evenly cook.

Turn off heat and add coconut, stir.  Allow to cool.

Ingredients for Chocolate Base & Topping:

2 cups Semi-Sweet Chocolate Chips

Process:

Place a small sauce pan on stove with two inches water, then set a small metal or glass bowl over pan.

Set burner to medium on stove.

Pour chocolate chips into bowl.

Stir chocolate chips occasionally until melted.

Using a spatula spread a thin layer of chocolate on parchment paper the size of the cookies.

Place cookies on chocolate.

Spread equal amounts of coconut caramel on top of both cookies.

Drizzle melted chocolate using a spoon or squeeze bottle onto cookie in either lines or a pattern of your choice.

Refrigerate cookie until chocolate becomes solid.

Enjoy!

Stephanie's Food For Thought: Tipo 00 Flour

I am extremely blessed to live near a grocery store (Berry Fresh) that sells Tipo 00 Flour.  I buy it for $2.79 a bag, I think, don't quote me on that.  Tipo 00 Flour is a flour found in Italy and used to make those famous cakes and each restaurant in Naples uses a blend of this flour to make those amazing legendary Napoleon Pizzas.  Tipo 00 Flour is the key ingredient that makes Panetone, Pandoro, and pizza amazing, here in New York it is the flour pizzerias use to make their legendary pies.  Flour in Italy as you may recall reading from one of my previous posts is named for the grain size such as 0, 00, and 1.  Tipo 00 flour is a very finely milled white flour.  This week I had a break through in my pizza dough when I decided to combine this flour with Spelt to create both a tender and whole grain pizza dough.  I found an online retailer here if you want to purchase it.

Spelt & Tipo 00 Pizza Dough

I have been working on a good pizza dough recipe that includes Spelt, but isn't heavy, and still has the chewy texture of a good New York pizza.  Last week I tried a new combination of Spelt and Tipo 00 flours.  Tonight I mad the dough again and I think I found the right combination.  The pizza was amazing!

 This was a wonderful dough.  It makes great pizza.

Ingredients for this recipe are:

2 3/4 cups Lukewarm Water (microwave for 45 seconds)

1 1/2 tablespoons Instant Yeast

1 1/2 tablespoons Salt

1 tablespoon Honey

1/4 cup Olive Oil

3 cups Spelt Flour

4 1/2  cups Tipo 00 Flour

Mix all ingredients together in bowl of a stand mixer with dough hook on low until combined, 
then increase speed to medium and mix for 5 minutes.

Place dough in oiled 6 quart lidded container.  Allow to rest on counter for 2 hours before 
making into pizza.  

Dough will keep in refrigerator for up to 2 weeks.

This recipe makes 3 lbs. of dough.

Use 1/2 lb. of dough to make a 12 inch pizza.

Enjoy!

Spelt & Tipo 00 Pizza Dough

Printable recipe Found Here

2 3/4 cups Lukewarm Water (microwave for 45 seconds)

1 1/2 tablespoons Instant Yeast

1 1/2 tablespoons Salt

1 tablespoon Honey

1/4 cup Olive Oil

3 cups Spelt Flour

4 1/2  cups Tipo 00 Flour

Mix all ingredients together in bowl of a stand mixer with dough hook on low until combined, then increase speed to medium and mix for 5 minutes.

Place dough in oiled 6 quart lidded container.  Allow to rest on counter for 2 hours before making into pizza.  

Dough will keep in refrigerator for up to 2 weeks.

This recipe makes 3 lbs. of dough.

Use 1/2 lb. of dough to make a 12 inch pizza.

Enjoy!

Spelt Hamburger Buns

My sister Adrienne called me with an idea for a recipe.  She recommended homemade hamburger buns. I have made hamburger buns before, and yes they are so very yummy compared to store bought.  My recipe is a variation of the King Arthur Flour recipe found here.  I found a combination of Spelt flour and 00 Tipo flour together make a tender yet whole grain bread.  This recipe is using that combination. I think you will agree these buns are delicious and wonderful with a hamburger patty on them.

 They look so pretty, I think I might cry.

Ingredients for this recipe are:

• 3/4 to 1 cup lukewarm Water (microwave for 30 seconds)
• 2 tablespoons melted Butter
• 1 large Egg
• 2 cups 00 Tip Flour (Cake flour can also be substituted)
• 1 1/2 cups Spelt Flour (Whole Wheat Flour can be substituted) 
• 1/4 cup Sugar
• 1 1/4 teaspoons Salt
• 1 tablespoon Instant Yeast
• Use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.

 Mix all ingredients together in stand mixer until a uniform ball is formed.

 Allow to rise in a very large oiled bowl covered for 1-2 hours or until doubled.

 Look it doubled.

 Carefully deflate dough and divide into 8 balls.

Preheat oven to 375 Fahrenheit

 Flatten balls and place on parchment paper lined cookie sheet.

 Brush buns with melted butter.  

Bake for 15 to 18 minutes or until golden.

Cool buns on rack.

Enjoy!

• Spelt Hamburger Buns
• Printable Recipe Found Here
  
  
• 3/4 to 1 cup lukewarm Water (microwave for 30 seconds)
• 2 tablespoons melted Butter
• 1 large Egg
• 2 cups 00 Tip Flour (Cake flour can also be substituted)
• 1 1/2 cups Spelt Flour (Whole Wheat Flour can be substituted) 
• 1/4 cup Sugar
• 1 1/4 teaspoons Salt
• 1 tablespoon Instant Yeast
• 
  
• Use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.

Mix all ingredients together in stand mixer until a uniform ball is formed.

Allow to rise in a very large oiled bowl covered for 1-2 hours or until doubled.

Carefully deflate dough and divide into 8 balls.

Flatten balls and place on parchment paper lined cookie sheet.

Preheat oven to 375 Fahrenheit

Cover dough and allow to rise for 1 hour.

Brush buns with melted butter.  

Bake for 15 to 18 minutes or until golden.

Cool buns on rack.

Enjoy!

Pasta

A few years ago I had a pasta day at my house, again this was in California with my three sisters and sister in law.  I bought two very large bowls for the occasion and borrowed my mom's pasta rolling machine.  We spent hours kneading pasta dough, rolling, and finally cutting the pasta.  We made it using all purpose flour, and eggs.  I loved getting together with my sisters and sister in law to make food and all our children playing together.  I have many fond memories with family and food.  I finally got back to making pasta now that I have my own pasta machine, using different recipes and different ingredients.  This recipe would be considered the way your Italian grandmother would make pasta.  Homemade pasta is very delicious, and if you have the ingredients and tools it is fun to make.  In my case I have access to the two flours that make tender delicious pasta, Semolina and 00 flours.  In California I had to special order 00 flour.  A little Italian foodie lesson for you.   In Italy they designate flour based on grades such as 0 00, and so on.  00 flour is similar in texture and grain size to cake flour here in America.  Italians use a blend of 00 flour for making those yummy thin crust pizzas found in Naples and also for pasta they combine it with Semolina. Semolina is similar to a fine grain cornmeal.  My favorite Mediterranean grocery store nearby sells 00 Tipo and Semolina, but you can use all purpose flour.  This afternoon before picking up my son from preschool, I began my pasta making.

Beautiful pasta, this should be on your plate.

 Ingredients for this recipe are: 1 2/3 cup of Semolina and 00 Tipo flour combined (all purpose
flour also works), 2 eggs, 1 tablespoon olive oil, salt to taste.

 I use a bowl.  My Italian grandmother would be shaking her head saying it must be done on a marble top, not a bowl.  I don't have an Italian grandmother, but I do have a little OCD and that reminds me, goodness I don't want that on my counter.  Make a well in the flour and salt mixture and crack open some eggs in the well and also the olive oil.  Using a fork beat the eggs and oil together.  Begin to incorporate flour a little at a time.  I wore latex gloves and began to mix it by hand, then knead it for five minutes.  I have more eggs than the recipe, as I'm sure everyone reading has noticed.   I tripled the recipe (seven people in my family).  Also the recipe should yield about 18 ounces of fresh pasta.

 Divide dough into portions.   Remember I said I made a large batch of pasta, more than the recipe so don't be alarmed.  Rub dough with olive oil and place in a Ziploc bag.  Allow dough to rest for 30 minutes, this will help loosen all that gluten you just created and create a tender pasta.

 I got back from picking up my son now it's time to get rolling, ha ha, sorry pasta humor.  Using a
 little 00 flour, I took out a piece of dough and flattened it with my hands so I could feed it
through the pasta roller.  The dough is very tender to the touch.

 Roll the dough at the widest setting 7, then work your way smaller, rolling it on the other
settings until 3 and this is the perfect thickness in my opinion.

 Flour the sheets, I cut mine in half.

 I cut the pasta with the linguini setting.

Congratulations you have homemade linguini.   Boil up a large pot of liberally salted water and
cook for 30 seconds.  My children are happy with plain buttered noodles but you are more
than welcome to use my previous recipe for marinara sauce and plate up some yummy
Italian goodness.

Enjoy!