Samoas Caramel Delites Gluten Free Food

GLUTEN FREE DAIRY FREE SAMOA ICE CREAM CAKE (AKA CARAMEL DELITES)

Steps:

• Thaw ice cream in the microwave until easily scoop-able (do not over melt to liquid state). Scoop into a 9 x 5 inch bread pan. Push down to avoid large air bubbles and create an even top layer. Place in freezer for 3 hours or until center is firm.
• Break cookies and place in a food processor. Coarsely chop to break up big chunks. Add melted coconut oil and processor until crumbs form. Pour crumbs over top of ice cream and gently press to form an even layer. Place back in the freezer for 1-2 hours or until firm.
• While cookie layer freezers, simply rinse out the food processor to remove large crumbs. Add dates and coarsely chop until small chunks form.
• Add hot water and allow mixture to sit for 5 minutes to rehydrate dates. Puree for 5 minutes or until smooth, scraping down the sides. Add coconut oil (no need to melt, the warmth from the dates should do it). Puree another 2 minutes until smooth scraping down the sides.
• In a small bowl fold in the shredded coconut and caramel. Set aside.
• Run the ice cream pan under warm water to loosen and flip ice cream cake (cookie crumbs side down).
• Quickly and evenly as possible, spread the coconut caramel over the entire ice cream portion of the cake. There will be a little left over coconut. Place back in freezer until ready to serve.
• Prepare the chocolate right before** serving. Melt the chocolate in small bowl or glass jar the microwave with coconut oil. Mix well and drizzle over the top of cake.
• Cut cake with a large sharp knife. Freeze any leftovers.
• Enjoy!

SAMOAS (CARAMEL DELITES) (GLUTEN-FREE)

Steps:

• Cream together butter and sugar.
• Mix in flour, baking powder, salt and xanthan gum at low speed.
• Stir in vanilla. If dough is too dry, add milk 1 tbsp at a time. If dough is too sticky, add flour 1 tbsp at a time. I ended up adding about 3 tbsp extra flour.
• Roll dough to slightly less than 1/4" thick between two pieces of well floured parchment paper (I used sweet-rice-flour).
• Using a circle cookie cutter about 1.5-2" in diameter, make rounds out of the flattened dough. Use a knife to cut out the center of each round. The end result should look kind of like a flat doughnut.
• Reroll left over dough and continue making rounds until no dough remains. Keep rolling surfaces well floured.
• On a parchment lined baking sheet, bake cookies in preheated oven at 350F for 10-12 minutes or until the edges start to brown.
• When removing them from the oven, it is very important that you do not break them. They will be very fragile until they cool. Allow to cool completely before topping with caramel coconut mixture.
• Lower oven temperature to 300°F Spread coconut evenly on parchment lined baking sheet and toast for 20 minutes. Stir every 5 minutes until coconut is evenly browned. Cool on baking sheet.
• Unwrap caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stirring every 45 seconds or so until well combined.
• Fold in shredded coconut.
• Using a high quality silicone spatula, spread caramel mixture even onto cooled cookies. You may break the cookies doing this, but do not worry, the caramel will hold it all together when cooled. Reheat caramel mixture as necessary while spreading.
• Allow caramel mixture to set.
• Melt chocolate in microwave, stirring every 40 seconds or so to prevent scorching.
• Turn cookies upside down on parchment paper and spread a thin layer of chocolate on bottom of cookies. Transfer cookies top-down to fridge to harden chocolate before proceeding to next step.
• Using the remaining melted chocolate (or melt more), pipe topping onto cookies. I used a plastic bag with a small hole cut in the corner.
• Allow chocolate topping to harden before storing in airtight container.

FLUFFY GLUTEN FREE SPAETZLE

Steps:

• Mix together the Domata Flour with the salt.
• Lightly beat the eggs and then beat in the milk in a separate bowl.
• Add the eggs and milk to the flour mixture and mix till combined the dough will be sticky and thick.
• On the flat side of a large cheese grater place a bit of the dough and push through with a side to side motion with a spatula. This will make little spaetzle balls.
• Boil the spaetzle till floating and remove. Place in a bowl of butter and add parmesan cheese. You can also sever with a red sauce, cheese sauce, meat sauce and even just with some sauteed vegetables.

SAMOAS BARS - JUST LIKE THE GIRL SCOUT COOKIES!

Steps:

• Preheat oven to 350°F
• For the cookie base: Line a 9×13-inch baking pan with aluminum foil, and spray it lightly with cooking spray.
• In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract.
• Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand.
• Pour crumbly dough into prepared pan and press into an even layer.
• Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack.
• For the topping: Unwrap the caramels and place in a large microwave-safe bowl with milk and salt.
• Microwave on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
• Put dollops of the topping all over the shortbread base. Using the spatula, spread the topping in an even layer. Let topping set until cooled.
• When cooled, cut into 30 bars with a large knife or a pizza cutter.
• Once bars are cut, melt chocolate in a small bowl. Heat it on high in the microwave in 45-second intervals, stirring thoroughly to prevent scorching.
• Dip the base of each bar into the chocolate and place on a clean piece of wax paper.
• Use remaining chocolate (or melt a bit of additional chocolate, if necessary) to drizzle bars with chocolate to finish.
• Let chocolate set completely before storing in an airtight container.

GIRL SCOUT COOKIE FROM 1917

Steps:

• Cream butter and the cup of sugar; add well-beaten eggs, then milk, vanilla, flour, salt, and baking powder. Refrigerate for at least 1 hour.
• Roll dough, cut into trefoil shapes, and sprinkle sugar on top, if desired.
• Bake in a quick oven (375°) for approximately 8 to 10 minutes or until the edges begin to brown. Makes six- to seven-dozen cookies.

ROASTED VEGETABLES WITH LEMON AND GARLIC (BRIAM)

Steps:

• Preheat oven to 250°F (it says 2500!, I think it was a typo).
• Spread half of the tomatoes in an oiled roasting pan.
• Lightly salt and pepper the tomatoes in the pan; spread the potatoes, zucchini, eggplant, onions and red pepper over them. Add a little more salt and pepper.
• Mix the garlic and parsley together and sprinkle over the vegetables.
• Top with remaining tomatoes.
• Pour oil over the top to coat and sprinkle with lemon juice.
• Bake for 1 1/2- 2 hours, adding a little water if necessary.