Girl Scout Samoa Nanaimo Bars

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Hihihihihihihi.

Have you ever had one of those days where you feel like nothing goes right?

And then you realize that literally everything you’re sad about is just a bunch of first-world problems, and nothing is actually wrong and you’re just being a princess about everything…?

Because I had that kind of day on Friday.

First, I woke up really early (at like, 6 a.m.  On my day only day off…) and could literally hear my next door neighbor’s TV.  Please note: I live in a house.  Not an apartment.  Not a condo.  A house.  And I could hear their TV.  Because only at 6 a.m. do I have superpower hearing.  After laying in bed staring at the wall for a few hours, I got up and *attempted* to do my hair and makeup, but no matter what I did, I looked like a hot mess.  After about 1 1/2 hours, I finally was able to make myself look how I do every single day.  It just took twice as long..  I finally decided that I would grab lunch and watch movies.  But then I dropped my lunch on the ground 1 bite in (and ate it anyways because at that point, I had no limits).  I also couldn’t find half of my Disney movies.  So to solve that problem, I had a meltdown.

I am almost 20 years old and I cried over not being able to find my Disney movies.

Eventually, I decided to go grab a coffee, talked to a cute barista, and ended up at an 80’s party wearing a Risky Business costume.

Risky Bizz
Me attempting to accomplish Tom Cruise’s “Old Time Rock and Roll” dance in my costume. And failing…

The day ended up pretty great, and I realized that I just needed to take a deep breath, and understand that my problems were really not that bad.

Because they weren’t.

But they were kind of funny and now you can mock me a little.

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Plus, I had these sitting in my fridge, so how bad could my day really be?

Since I know most of you are probably thinking, “What’s a nanaimo bar”, here’s a brief history:

The Nanaimo bar was invented in none other than Nanaimo, Canada.  That’s about all I know.  The actual dessert is made up of 3 layers.  The first is a no-bake crust made with chocolate, nuts, coconut, and graham crumbs.  The second layer is traditionally a custard buttercream, and it’s topped with chocolate.

But since it’s Girl Scout Cookie season (because obviously that’s a season), I decided to make them using Somoa cookies.  Which already have chocolate, coconut, and a graham-like texture.

Plus caramel which is never a bad thing.

As previously stated, traditional nanaimo bars have a custard buttercream filling.  Which is really good, but really rich, and really sweet.  To make it a little less dense, I decided to make a swiss meringue buttercream filling.  And add caramel to enhance the Somoa theme.

Result = something you need to make now.

Note: Please don’t be scared.  3 layers sounds like a lot.  Swiss meringue buttercream sounds intimidating.  SO NOT.  These are very easy and don’t require that much time.  Be brave, bakers.

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Ingredients:

Bottom Layer:

1/2 c. unsalted butter

3 Tbs. sugar

1/4 c. cocoa powder

1 egg, beaten

1 1/2 c. Samoa cookie crumbs, crushed + 1/2 c. chopped roughly for garnish

1/2 c. almonds, chopped

1 c. sweetened coconut

Caramel SMB:

3 egg whites

1/2 c. sugar

1 1/2 sticks butter, softened

Pinch salt

1 tsp. vanilla extract

1/4 c. caramel sauce, homemade or store bought

Top:

4 oz. baking chocolate

1 Tbs. butter

For the bottom layer, melt the butter, sugar, and cocoa on the stove over medium heat.  When it’s combined, mix 1/4 cup of the mixture into the egg to temper.  Add egg mixture back to the chocolate mixture and stir over the heat until slightly thickened.  Remove from heat and stir in Samoa crumbs, almonds, and coconut.  Press into a greased 8×8 or 8×11 baking pan.  Freeze for 20-40 minutes.

Meanwhile, heat 1-2 inches of water in a medium sized sauce pan on the stove until it starts to simmer.  In a heat-proof mixing bowl, combine the egg whites and sugar.  Place mixing bowl on top of the sauce pan and stir the mixture until a candy thermometer reads 140-150* F.  Remove from heat, and whip egg mixture until stiff peaks form and mixture is cooled.  Add butter, 1-2 Tbs. at a time until frosting forms.  If it appears curdled, keep beating until it forms, or add butter 1-2 Tbs. at a time until the texture is creamy and smooth.  Add vanilla extract, salt, and caramel sauce.  Pour mixture and spread evenly over the crust layer.  Refrigerate until buttercream is firm.

While the buttercream firms, heat the chocolate and butter over low heat until melted.  Spread chocolate evenly over firm buttercream layer.  Sprinkle chopped cookies over the top, and refrigerate until chocolate is hardened.  Cut into bars, or bite sized pieces.  Bring to room temperature before serving.

Makes 16 large bars or 64 bite sized pieces.

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I hope you all had a wonderful Sunday.  I laid in bed until 11, went to my favorite coffee place, and watched Friends for hours.

What did you do?

SerendipitybySaraSig

*Song of the Day: Pedestrian at Best–Courtney Barnett

Cranberry White Chocolate Oatmeal Cookies

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Merry Christmas Eve my lovely readers!

I hope your Christmas Eve (and Christmas) are beautiful and I hope you get to drink lots of wine.  Or eggnog if that’s your thing.

I really recommend the wine…

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These cookies are really special ♥

They have tons of cranberries and white chocolate in them, and I promise you, they do not taste like raisins.

Raisins=no but craisins=yes.

Especially with white chocolate in oatmeal cookies.

When I was really little, and my mom and one of her best friends (whose recipe this is) would make the oatmeal cookies around Christmas time.  And I would watch.  And color my coloring books.  And help when they would let me.  These cookies were always one of my favorites, but my dad’s favorite is chocolate chip, and he would normally win the cookie battle when my mom asked, “What kind of cookies should I make?”.  Anyway, this year I decided to make them and add the white chocolate and cranberries, since it’s Christmas and all.

I’ll be taking a blogging break tomorrow, but I want to leave you with a few more recipes in case you want to make some last minute cookies tomorrow, or even After Christmas cookies!

(After Christmas cookies are definitely a thing).

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Ingredients:

1 1/4 c. flour

1 tsp. baking soda

1 c. butter, softened

1/4 c. sugar

3/4 c. brown sugar–packed

1 small package instant vanilla pudding

2 eggs

3 1/2 c. oats

1 c. white chocolate chips

1/2 c. dried cranberries

Preheat oven to 375* F.  In a medium sized bowl, whisk together the flour and baking soda.  Cream butter, sugars, and pudding together in a separate bowl.  Beat until smooth and creamy.  Beat in eggs, one at a time.  Gradually add flour mixture.  Stir in oats, white chocolate chips, and cranberries.  Scoop in to 1 inch balls and bake for 10-12 minutes.  They will seem very soft, so let them cool slightly on the baking sheet before removing.  Enjoy!

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I just love how pretty and festive they are, plus they’re sooo good.

Have a beautiful, wonderful, amazing Christmas.

XO Sara

Song of the Day: I’ll Be Home for Christmas–She & Him