Pastry Chef Attempts to Make Gourmet Girl Scout Cookies | Gourmet Makes | Bon Appétit
Mar 18, 2020the cookie the cookie itself the cookie do you need a hand? let me give it to you Hello everyone. I'm Claire, we're in the VA test kitchen and today I'm making
Girl Scout
gourmet
Girl Scout cookies
. This box appears to have been opened guilty. Christmascookies
are only sold through realgirl
s and are only sold at certain times of the year in different parts of the country, so we basically had to special order them. I don't know, I've had agricultural smoke leaves for a long time. I don't see any Girl Scouts who like to ask for really good cookies with kids.I just don't talk to them much. I was a dad for a while and my friends and I all did it together and sold
girl
s, I think. I felt like 40 boxes and I thought this is hard, we went up and down our neighborhood Seahawks, not many people bought it, but like the person who smelled like 342 and was never going to do that and then I thought, Don't think I'm so into it, so this has been such a good cookie, I love them, they are such a good size, oh such a good cookie, so crunchy, so simple, they are so good as soon as you bite into them. you get some of the mint like aroma, it's so good, it's such a perfectly balanced candy Delites a kay Samoas Simoes are my favorite because I like coconut as a recipe developer.More Interesting Facts About,
pastry chef attempts to make gourmet girl scout cookies gourmet makes bon app tit...
I wish I had thought of this shape and decoration. for the cookies, it's very fun and playful, it looks like some kind of shortbread cookie and then there are toasted coconut flakes with caramel and some kind of chocolate. The cookie itself is very tender, but all the texture really comes from the coconut, which is very, very chewy, it was really sweet, what's next? The crispy tagged cookies layered with peanut butter and covered with a chocolate coating. How did that happen? God. I love peanut butter in a better way with chocolate. It seems to have a lighter chocolate coating than the Finnish mint. the darker chocolate and this one is lighter in this cookie, there's kind of a shortbread cookie and then a smaller disk of peanut butter filling in the center and then covered in chocolate.
The good thing about these is the salty taste of the peanut butter. The other top three are new, we've got this scoop on crispy baked lemon cookies with inspirational messages to lift your spirits. I'm creative, my God, I'm an entrepreneur. I am a leader. I am brave. I'm strong. I love them. If you were a girl? Scout, yes, you really won, you sold the most, yes, you just found the most cookies. I guess not, which one is your favorite? Yes, Samoas came in Texas, they were called Samoas, they're so sweet, I know they're so sweet. What flavor or flavors should I
make
for this episode?I think you should go with our big three Thin Mint Samoa, okay these are the only girls that matter. Wow, they weren't always called Samoans like when I was a kid, those candy Delites. We won the world's greatest cookies, okay, so we agreed on three, what are the three? Yeah, okay, I feel good about those, that's what I would have said from the beginning, this couldn't be easier, by the way, I could do this blindfolded, so there I am. I'm going to clean this up and then we'll start doing some research. Let me measure them, so a fine Tagalong that is four and a half centimeters in diameter is also four and a half centimeters in diameter.
These are all four and a half. The working theory is that everyone. of these cookies are made from the same cookie and the same dough. I mean, they look very similar. The labeled cookie appears to have a depression and I'm a little surprised by the shape because it's actually not just a depression. there's like a weird little border like buttons around the center. I may have to
make
two separate types of cookies, one that is just Thin Mint and then one that is a cookie that I can use in both Samoa and the cookie, there is definitely a mint switch in the cookie.It's a little hard to tell if it's also in the coating time for my favorite part by reading the ingredients. I will start with Thin Mints enriched wheat flour in parentheses our niacin reduced iron diamine mononitrate riboflavin laccase close friends sugar vegetable oil or dependency home and palm kernel oil spread Otzi cocoa parenthesis process with alkali close friend if you see here I am alcohol i fructose cereal from corn baking soda or less than an artificial flavor oh are these crunchy chocolate wafers dipped in a layer of mint candy which leads me to believe that the corresponding to this the mint is only in the coating now this says Chris but cookies chocolate made with natural peppermint oil they are different sizes this is one of these bootlegs they have different descriptions on the boxes and different ingredients so this one says made for little brownie bakers well this one says made by ABC Baker / Inter Baking Foods LLC, a company is probably making Samoas and another is marketing the same cookie as Caramel Delites, they all have the same bottom line of ingredients and then this one is peppermint extract, this one has peanuts. butter and this has sweetened condensed milk and coconut.
I want to go see what I can find. online medicine grows companies so that a finis turn a light goes on. Samoas three Tagalongs. Okay, so you picked the top three. Ah, how disgusting the cookies are made here. Did you know that he shoots? Yeah, we didn't know that how you fill the Tagalongs it's not like putting the filling in the center of the buttons, they're just covering everything, little brownie bakers in Louisville, Kentucky, Oh, north of Sioux City, South Dakota, it's the other. Wow, so I feel like I've been eating some brownie baker and not a ballute baker, okay, so this says the mint flavor is in the coating.
What a great video, the precedent is so fast. Oh, a really dramatic wreath shape, so the wreath shapes have a similar type of well that goes around the entire circumference of the wreath and I think it's so it can be filled with the candy. This is my plan that I'm going to start doing, I think. a type of cookie dough and I can play with some chocolate to see if I can get three cookies with one dough preparation. My approach to the dough is to make something like a shortbread cookie but with saw blade like textures, okay, so I'm starting with the butter, I'll add the sugar and then a little bit of vanilla.
I'm measuring out the flour and then two tablespoons of cornstarch, kosher salt, baking powder, okay, so here's my dough. I'm going to cool this down, put it here. and then the second day will really be about the cookie itself, trying to figure out the style of the mold as far as flavor and texture. The first day, at the end of the day, I made cookie dough and then I was like that to relax, but then I left it for two weeks, so I'm actually going to make the exact same dough recipe again so I can bake it.
I taste it well, this has been frozen for a while, maybe it's a little thick, but actually the girl who used it is a little thick, this is just a texture and taste test, so no, I'm not worried about cutting cookies that are the same size or thickness, that wasn't that fast, okay, I'm thinking salt so the cookies keep their shape most of the time. part, but you can see that there is a lacy edge where it spreads out a little bit, but that could also be because the oven was very, very hot, so it could have had a little more flour and cornstarch, which is pretty good minus the burned part.
I think I did a very good job. It's very airy, very crisp and also very tender. This is a small fragment of the inside of the label. They look similar in terms of structure, actually very similar in terms of lightness and texture. My version is a little more tender a little not more crumbly but it falls apart easier but I love the flavor. I think it's actually pretty close on a first try, this time I'll add a little egg white, a little more flour and a little leftover. point starch omg your stash oh my god I didn't even see it why no one said anything these are your badges yeah they're my dad omg it's on the front and on the back oh yeah yeah okay tell me about these here there's a square dance patch thinking about sports I think it looks good it looks good oh they look perfect the surfaces are pale there's a little bit of browning around the edge I think it's the right amount of cooking it was almost 10 minutes basically they are right at four and a half centimeters, which is where I wanted them to be at the bottom, they look nice a little bit golden.
I don't like the cornstarch in it, I think it's giving it a grainy texture, so I might switch to all-purpose flour. but maybe I use cake flour because I want them to be very light, in fact it's very close in terms of texture. You could make those quick adjustments of swapping the cornstarch for cake flour for all the flour. Ask if you were going to get a badge what would your badge be before this
makes
me realize that I have achieved like what would your badge be for I think you have patience okay what about goodbye? would be the badge of leisure dedicating myself to a lifestyle of leisure 20 fasten the curious badge I've seen it all well have time there are only eight movies but I watch them all in a week unless you can drive like they drive and fast in Furious, you don't have to buckle up to practice, but I was able to learn that this is black cocoa, we used this for the Oreo episode, it is cocoa that has been treated several times with an alkali, this is mint extract, I have used many times, okay, I'm going to test the dough, it's not like that.It really tastes a little like chocolate, but it's travel-coded, so maybe it's okay, OMG, about friendship and encouragement. I bet it's good. You're doing a great job. I really value the time we spent together, thank you no. .8 Delaney sorry, that was for rota, rota get that one, I don't want that, don't try to just find stuff, skill, don't do it, okay, dough looks great. I'm going to put this in the freezer and try to find some kind of mold or stamp for the sticky cookies, here's our old friend, this is this food grade putty or when I mix the two colors I don't know what the theme tree is, but then it starts just setting and has to cure for 20 minutes and then it's a somewhat flexible silicone mold usable and then I don't think it's cheating, but I think the best thing would be to make an impression of the cookie in the mold. and then use it to scoop out the dough.
I wish I had made this on something I could then move because now I can't move, but in 20 minutes I'll get the cookie out and the mold should be ready in the meantime. I'm going to punch out some of the cookies, the center of the SMO is a centimeter in diameter so I have to find a centimeter cutter looking for a round tip like a big fish. Okay, I forgot about the part where there's like a moat inside the crown and the candy sits and rests there. I'm looking for a circle like this size, but it's not as sharp.
Do you want to use my bottle? The goal is to create a small channel that runs all around the cookie. I think this is important for Samoa because if there is nowhere for the candy to go it will just fall out of the cookie so I think it's important and to give the candy as an anchor something to stick to, they look good and they help that channel relatively better than Actually, I was hoping that I don't know if there will be enough room for the caramel to loosen. It was a very good first pass. The chocolate ones swelled quite a bit, which surprises me, but that could be because I worked that dough a lot harder.
That's for Asamoah, there's like a channel for the caramel to pass through. I know, I'm sorry, yeah, it's just amazing, okay, Well, I didn't know where you were going with that, it could use a little more chocolate flavor. I love them, oh, it's really okay, and they're going to get wet anyway Shirley, so this is delicious, okay, I wanted to rule them all right, now it's actually going to be two doughs because I think I'm going to stick with the black cocoa, but then I will add. maybe some evaluation process and I'll keep the mint the same.
I think it could also be drier, I mean snappier, so there's moisture in the center, yeah, okay, it was a good test. I want to go back to the mold. I invented Tagalog, I just took that guy out, it gave me a very good impression, the disadvantage is that I have to form them one at a time and then show them, then take them out and then form another one, the last thing I did. What I'm going to do today is isolate the cookies from maybe three Tagalongs, make more molds of just those, and leave them overnight.
Tomorrow is all about forming and baking all the cookies and then maybe I can move on to some of those toppings and caramel filling. for Samoas and that sort of thing, the third day is fine. I feel like a lot happens on the third day. I want to see the molds I made for Tagalongs. They look pretty good. Nice defined button shapes. What am I going to do now? It's making a 2x recipe for the simple cookie base and then I'll make a 1x recipe for the chocolate version separately. I need softened butter though, so I'm going to put this butter in the microwave.
Oh my god, I can't use this microwave. It's too disgusting. That microwave is an embarrassment to this test kitchen. It is awful. Well, this is getting softer. I'm going to clean that microwave. I'm so tired of looking at this. It is shameful. You're going to delete this. Oh, I'm going to take this straight to the hole of thedish. Maybe it has never been cleaned. I am in the middle of a very intense process. An extremely overcooked piece of tomato sauce. This is a very good illustration of my problem getting a job. fact it's like I usually end up cleaning oh this is the worst part ah everything is fine in case it wasn't clear it was actually more about anxiety management than anything else and the adjustments I'm making in this one they are just a little more Coco.
I'm going to add a little bit of Dutch process cocoa, so I'm going to do a tablespoon of dark cocoa and a tablespoon of good quality Dutch process cocoa. cocoa I'm going to sit on the road it smells like coke and mint but it seems to balance well in the refrigerator and that took so long that the first batch could be ready and I was right so this is my plan. I cut out the circles and then I'm going to freeze them and then whatever scraps I have I'm going to use to form my molds to label them, so now I'm just cutting out circles for the extent that we'll ever find.
Find out what's going on with this vodka now I'm going to continue spreading the chocolate dough. I don't even see the gin in the background and if I'm going to make the rest of this in the dressing room under refrigeration, oh my god, baby. you're very cold it's very cold taxi driver this jacket was great thank you so here's that bottle of water from yesterday this is an extremely cold baking sheet so cold my hands hurt okay these are going in the oven thank you I have all the I took out Thin Mints and then basically everything is formed.
I just have to make more Tagalongs, right? I told you, oh, no, no, no, no, no, no, oh, this is nice and comfortable for me. and I feel great, back in the freezer, maybe five minutes, he's a lot more swollen than yesterday, which is a little strange. I also wish the channel was a little deeper, but I think it will at least be fine. it kept the indentation, so I'll let them cool in the meantime I'll put the Thin Mints in the oven. It's a little tricky to know when they're done because they're already golden brown, so I won.
I can't see any browning, so I have to touch it and I think they're done. In reality, the extension was more or less the same. This is the same cutter, so at least all the cookies will be the same size. So it looks great, I think the dimensions look great at home, it's a little bigger because of the extension but pretty close, the skinny guy is much more agile so I'll probably end up dehydrating the cookies for at least a couple of hours, they're right on the almost not sweet enough, but I think they have a very nice cocoa flavor and a good amount of mint.
I'm happy with that balance, let me try a crown and also a cookie so good, so tasty. I don't remember this recipe, this is a good cookie before baking the final tray, I'm going to put all of these in the dehydrator for at least a couple of hours. I want to get that touch now I'm going to go to the freezer and I'm going to take out the last three cookies for Tagalongs and put them in. them in the oven these guys are ready finally they look good oh oh oh hot I'm with them in the dehydrator with the others and now filled this is finely grated dry coconut it's going to bake this well it's turning well together the ingredients for the caramel I'm going to make a caramel very similar to the one I made for Milky Way but this time instead of adding butter I'm going to add virgin coconut oil which has a pretty strong coconut flavor so I'll leave everything else the same a little bit of syrup corn, heavy cream, my vanilla extract and a little salt, and the idea is that this is a pretty hard candy that doesn't run all over the place, look how beautifully and evenly toasted it is, it's well made, so that It's all heavy. cream now I'm going to add the coconut oil.
I'm going to put this in a container and save it for tomorrow and then I think the last thing I'll do today is prepare the filling for the Tagalongs. I just want to say that this is very special homemade peanut butter from our good friend John, who is sitting there, you brought it with the peanut butter filling on the labeling, it's pretty prepared, you can see it's almost a dough, like could manipulate and roll it. I think it's the best I can do. The bet is to make the filling I made for Reese's Peanut Butter Cups.
I'm going to whisk this together with TSP or half vanilla which I'm eyeing and a bunch of kosher salt which I'm also eyeing, you can see it looks a little bit like that's good, it's a little bit separated. I think that peanut butter was high in fat and had a lot of oil in it, so the oils ooze out because it's hot, so I'm just kneading it. a little to lower the temperature tastes great, it's a little chewy how much oil did you add to that peanut butter? I like the eyeball, it's a little greasy. Oh, as if it were the steam from my hands.
I could squeeze it out of this. mix maybe I'll drain it, I soaked it faster than I can break it, maybe it's okay. I'll let it sit overnight and we'll come back tomorrow. I feel pretty safe. I feel safe. I do not do it. I have a great feeling about this peanut butter, it's not exactly the creamy filling you get on a label; This is a delicious crumbly peanut butter candy, it will not be suitable for slogans. I'm using my favorite peanut butter in addition to John's homemade peanuts. butter which is Smuckers natural so what I think I'll do is try that same preparation again with a lower proportion of that sugar mixture and maybe it'll be electric nut butter because the only ingredients are peanuts and salt and it's a peanut butter very salty which is also oily and I didn't mix it as much as I did yesterday honestly it needs to be sweeter.
I'm going to add sugar for flavor basically. I think this is going to work. I feel good about that. I'm going to let it cool and settle a little. I think in the meantime I can start filling out the Samoas, so I'll try to cover this guy. It's definitely adapting to that channel, which is good now. I'm actually worried that the candy is so sad that the coconut doesn't stick to it, but let's see, this is just a test, oh, it got covered, okay, oh wow, look how good it looks now. I'll go one by one and continue until I've done all the Samoas.
I wanted to make them all myself, but they told me I needed help, so thank you for the glasses, thank you, thank you for being here. The strategy is no, they are not finished. This is just one of three types. of cookies I'm making you're also doing your permanent tapping oh my gosh you're here yes you're very I think you're good sir I don't think you're good I think you're good she's redoing my work no I'm just doing a little finishing touch. I think it looks great, okay, let's dip it. How do you feel about the way you treated people?
I appreciate everyone's enthusiasm for helping me, but I think it's best for everyone. If I work alone, it's always like that with group projects. I prefer to work alone. Look, I'm making a lot of cookies. I couldn't do like six and it would have been fine, but I chose to do a lot, the last thing I did. What I want to do before moving on to the chocolate stage is fill the Tagalongs, this process should be much faster. Hopefully this is just a matter of crawling in and spreading the spill over the cookie. Okay, look at my Girl Scout cookies, now it's time for my least favorite ones.
I don't want to part, I don't want to do the chocolate part, it's difficult and it's going to be very difficult to cover them with a thin layer, Rhoda, hi, we need your advice, so you want me to say no. I don't have to tip you for the chocolate, yeah, that's what I was looking for, but I think here's the idea, so my idea was that if I add a little extra cocoa butter, which is very solid at room temperature, to melted chocolate, it's kind of like a tempering trick, but because coconut butter is very liquid at room temperature, it dilutes the chocolate, which will make it easier to cover it in a thin layer and I can help you thanks rosa , okay, I'm melting the chocolate, this is the milk. chocolate I'm really lost the steam they get the different they need us the cookies they are getting different types of chocolate the dirty chocolate with mint extract and the caramel Delites and thank you so the idea is that this cocoa butter melts and when the cocoa Butter is melted, it is very liquid and will increase the fluidity of the chocolate, making it easier to roll, so that's the idea.
I'm going to start with the Tagalongs, so okay, it worked fine, wait, should I fully submerge them? The way I dropped it I think I should just dip them 2 4 6 8 10 12 14 so they'll go in the refrigerator. I'm moving to Samoas so I just have to be careful not to drop them in the chocolate, well this is the last one I dropped, the one we did in slow motion is the one I draw so I'm sure we'll see the repeat, everything else looks great, this is what I want to do before I cool them. I think the chocolate is a good spot thickness-wise, where I'll get really clean lines if I pipe it, so I'll do a corn.
Okay, that was the last one. I ate enough chocolate, but I feel fine. I am happy with its appearance. The last step in this process is to go through The Thin Mints and I will also add my peppermint extract to this chocolate. Can we make Cadbury eggs that look shiny and beautiful and have a mirror finish? They look like they will go matte once they set, they look so flat and uniform and I think the coating will be the right thickness. I think my favorites are the Thin Mints, but they all look great. I'll let them sit overnight. because I want more friends to be proud of me in the meantime this is my treasure this looks like it was made for a boy look how small this is this is a real Girl Scout badge Wow look at this where did this come from I used to iron patches of things on my dazzling days oh I think that's there oh yeah that's there we should write troop test kitchen I can't believe I just made this.
Sometimes I get too focused on tasks and then I lose perspective that I only spent the last 40 minutes working on this we all have to go home it's dark yeah that was fun which brought me back I love days like today in the ones I can start having already done everything I get What I have to do is wear my fun band, I'm really excited about these, um, oh, no, they have a little, um, it was like a little grease, they won't affect the flavor, it just
makes
the finish not look as smooth, so I'm going to start. with Tagalongs I love the cross section, it looks very uniform.I like the amount of peanut butter in relation to the amount of cookie, it looks really good, look at this similarity. I guess that's what happens when you make the mold with real cookies. and it uses all the elements to feel really harmonious, it's not like you taste first the cookie and then the peanut butter and then the chocolate, it all comes together and the balance is great and I think it's really good. I love how soft and thin they are. The colors are very similar. I'm glad I used dark chocolate. I think it was the right decision.
I am very pleased with how thin and uniform the coating is. Hmm, you know, because of the nice salty taste at the end. I really like the balance. Mint to chocolate, this feels like a slightly finer adult mint just because it's less sweet. What I think I got this one right are the proportions, the thickness of the layer on the bottom, the stripes on the top, the amount of coconut, and I'm happy that my version has more caramel. This version has a really good chewy cookie that breaks down and mixes with the caramel and coconut to get this chewy texture and then an amount of sweetness.
I think it's really nice, very happy with this. I bought them all this was very fun purple what does it look like then Lola? Did you like tasting a cookie like it melted right away and then having a bunch of mm-hmms in an ideal world? What the
does is create something that tastes your way. Do you remember the original tasting when you were a kid you know you did this way I really know it's a compliment thank you I don't want to go anywhere wearing this even though I don't want to go in the elevator I have to say I'm going down.
gourmet
does is create something that tastes your way. Do you remember the original tasting when you were a kid you know you did this way I really know it's a compliment thank you I don't want to go anywhere wearing this even though I don't want to go in the elevator I have to say I'm going down.They're making me go down and sell these cookies at the VA office so here we go oh my gosh guys it's just that the puffy paint isn't completely dry. I get attached to her. Mom could have brought her. the order form for her work I couldn't stay home oh my god guys I'm going to do it again uh-oh it's stuck again oh here we go hello friends do you want to try one okay? Oh, people really love it a lot, no. I'm so glad Arias I like puffy paint to try peanut butter with cookies no, no, you don't want that, no, baby, try cinnamon, I love it, the taste of banana, the things you know that are so tender, I know that maybe that's really how it is. that was kind of the team consensus: Oh God, so keep sticking with it, get back out of my natural habitat long enough.
This will go to your core. I may make a museum along with my Mentos clothesline and overall this whole experience was a bit nostalgic. and it brought me even more than the average, but I do, which is already quite nostalgic, thanks to the Girl Scouts for giving us a preview of thecookies before they go on sale in New York and purchase Girl Scout cookies at your local Girl Scout. Scout money goes to a good cause, teaches entrepreneurship and leadership, and I appreciated all the support from my Test Kitchen colleagues and friends in VA, so it was great - Anton's peanut butter, thanks John, that's right how to make gourmet Girl Scout cookies to make a simple dough.
In a medium bowl with one and a half cups of cake flour, two tablespoons of cornstarch, one teaspoon of kosher salt and one teaspoon of baking powder, beat two sticks of unsalted butter at room temperature until smooth, add half a cup of powdered sugar and beat until smooth in a large room. Heat egg white and two teaspoons of vanilla extract and beat until fluffy and smooth. Add the dry ingredients and mix in batches until combined, form the dough into a disk and chill until cold to make the dough. of chocolate. Repeat the same dough recipe taking all quantities and whisking 1 tablespoon of dark cocoa and 1 tablespoon of Dutch process cocoa into the dry ingredients.
Instead of cornstarch, add a quarter teaspoon of peppermint extract to the dough along with the vanilla extract, chill until cold, meanwhile have the other cookie components toast 1 cup dried coconut flakes, finely grated and unsweetened, in a 350 degree Fahrenheit oven, stirring once until golden brown. let cool to make the peanut butter filling for the tagalogs place a cup of smooth, natural peanut butter in the bowl of a mixer add a splash of vanilla and a pinch of salt and beat briefly to combine bring in 1/2 cup sugar and three tablespoons of water to a boil, stirring with the heat-resistant spatula to dissolve the sugar until the sugar syrup reaches 348 degrees Fahrenheit.
Turn the mixer on to medium-high heat and slowly pour all but a couple tablespoons of the sugar syrup into the peanut butter. Transfer to a bowl and let cool, then stir and more powdered sugar to sweeten if desired. To make the caramel for the Samoas combine three-quarters cup sugar, 2 tablespoons corn syrup and 2 tablespoons water in a saucepan small and stir over medium heat to dissolve Bring to a boil and cook, rotating the pot and washing the sides with a wet
pastry
brush until the mixture turns a deep amber color, so at least pour in and half a cup of heavy cream, stirring and being careful because the mixture will brown, followed by two tablespoons of virgin coconut oil, stir until the mixture is smooth, cook until the mixture reaches 250 Fahrenheit, then pour the caramel into a bowl without scraping the bottom or the sides, let cool completely to form the cookies, spread the cold cookie dough between pieces of parchment paper. until you have 1/8 inch thick slabs, chill until cold for the Samoas, working with half the plain dough, cut out wreaths the same size as the Samoas using a round cutter for the largest circle on the wide end of apastry
tip for the Samoas. smaller circle and use an appropriately sized bottle cap to print a shallow center channel running around each wreath chill cookies for Thin Mints use a circle cutter to punch out Thin Mints sized cookies transfer to a baking sheet with even spacing and cool to Tagalongs use food grade silicone putty to make several insulated labeled cookie molds that have been scraped and cleaned of any peanut butter filling over the chocolate layer, let the molds cure, Take out the cookies and then fill the molds with the remaining simple dough, freeze the dough. until solid and remove cookies from pans onto a baking sheet lined with parchment paper, bake all cookies on the center rack and in a 350 degree Fahrenheit oven until slightly cool on the bottom, remove from oven and let them cool completely to assemble the cookies. use a small spatula to spread a small amount of the peanut butter filling in this central depression of the Tagalongs, apply a small amount of cold caramel on the surface of the crown filling the channel and spreading a caramel over the entire surface and a thin dip the caramel side and toasted coconut in a layer and set aside the cookies to make a chocolate coating.Combine about 12 ounces of milk chocolate discs and one to two ounces of chopped cocoa butter in a medium heatproof bowl and stir over a large saucepan. fill with about an inch of simmering water until melted and completely smooth, dip the labeled cookies into the milk chocolate mixture to roll them completely and allow the excess to drip off and place the cookies on a baking sheet. Bake lined with a cold steel pad and cool. until set, if you place the bottom of the Samoa cookies in the same milk chocolate mixture and press onto a still cold cut lined baking sheet, pipe thin lines of chocolate on all the coconut coated surfaces of the Samoas, chill until set for Thin Mints, combine about 8 ounces natural dark chocolate 8 ounces cocoa butter and more peppermint extract to taste in a medium heatproof ball and melt in a double boiler as before, dip Thin Mints into the chocolate mixture as you did with the tagalogs and chill until set.
I have to show Both something cleaned it thank you. I don't know what happened in this microwave but it was horrible.
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