Samoa Brownies

Yes, you read that right.  Samoa (as in ‘Carmel Delight Girl Scout Cookies’ Brownies.  All the wonderfulness of brownies and Samoa cookies in the same delightful package.  I don’t know why they’re called Samoa, but I’m not questioning it.  All I know is, it’s a darn good thing that Scott took these to work and shared them with coworkers…because if he hadn’t, he probably would have found me sitting on the kitchen floor, surrounded by brownie crumbs and covered in coconut.

Original recipe is found here:

What You Need:

1 standard brownie mix
3 1/2 cups shredded coconut, toasted
(2) 14 oz. package of caramels, unwrapped
1/2 tsp. salt
4 tbsp. milk
3 oz. semi-sweet chocolate

And Here’s What You Do:

1. Prepare the brownie mix according to the box directions, letting the brownies cool in the pan after baking.

2. Preheat oven to 400 degrees and place shredded coconut on a cookie sheet. Cook for 2-3 minutes, stir, then cook for another 2-3 minutes until toasted.  Watch it very closely.   Not all of the coconut will turn a lovely golden brown color, but it will toast.

3. In a large, microwaveable bowl, add unwrapped caramels, salt, and milk and heat on high for 3 minutes, stirring occasionally (about every 45-60 seconds). Keep stirring until all caramels are are melted and smooth.

4. Add coconut to the heated caramel and stir together. Spread over cooled brownies. Refrigerate 4-5 hours. Remove from fridge and let sit for at least 1 hour before cutting. Cut into bars and drizzle with melted semi-sweet chocolate. Let chocolate set and enjoy. Store in fridge, but remove 20-30 minutes before serving as the caramel will be hard.

What I Did:

I followed the directions pretty much to the letter because, let’s face it, there was absolutely nothing wrong with the way these bad boys are put together!  Chocolate, coconut, and caramel?  A triple C dream!  All of my vices wrapped up in one neat little package?  Yes please!!


These brownies are everything that you would expect them to be.  Imagine how they would taste, and that is exactly how they taste…like glorious heaven on your tongue!!  I had to split mine with Scott because I needed to keep my sweet tooth in check.

Man, these things were good…still daydreaming about them!  They went so fast I didn’t even get a picture of the finished product…

Until next time,

Peace, Love, and Cupcakes!

Peanut Butter Cups

So, Scott asked for a repeat this week.  Apparently, the gluten-free peanut butter buttons have been on his mind, so there is a fresh batch cooling right now.  Luckily, fortune favors the prepared…and I just happen to have a little something up my sleeve that I made a few weeks ago…

Homemade Peanut Butter Cups!!!  (Ahhh, hear the glory of those four words…)

All kidding aside, anyone who knows Scott knows that he loves peanut butter cups.  We’re trying to incorporate them into the wedding (seriously, we are).  And since there exists a recipe for everything known to man on Pinterest, I set forth on my peanut buttery-chocolate-cup journey.

What You Need:
20 oz chocolate chips
1/2 cup peanut butter
2 tbsp butter, room temperature
1/4 cup powdered sugar

And Here’s What You Do:

1. Place paper cupcake liners in a standard muffin tin.
2. Melt half the chocolate over a double boiler or in the microwave. Kids, we’ve talked about this. Please refer to previous posts as to how to melt chocolate without scorching it.
3.Drop tablespoonfuls of melted chocolate into the bottom of each paper liner. Shake the tin side to side until the chocolate covers the bottom of the liner. Place in the refrigerator for 30 mins.
4. Combine the peanut butter, butter, and confectioner’s sugar together with a hand mixer until well mixed. You might want to add more sugar to taste. Drop small tablespoons of the mix onto the hardened chocolate in the liners, shaking the tin from side to aide until the peanut butter covers the chocolate. put back in the fridge for 30 minutes.
5. Melt the remaining chocolate, and drop small spoonfuls onto the hardened peanut butter. put back in the fridge until hardened.
6. Best enjoyed when stored in the fridge!

What I Did:

I used the lazy method to melt the chocolate.  However, I’ve included a picture to demonstrate what I refer to as “stir until you make it”

When the chocolate looks like the below picture, do NOT put it back in the microwave for further heating.  Just keep stirring.  This picture was taken after three quick bursts in the microwave, each about 15 seconds long.  When the chips get glossy, then you know it’s time to take them out and start stirring.

There were moments of gently nudging with my finger to get all the crevices filled, but that could have been a result of using crunchy peanut butter (he he…oops).  And for those of you who have been to my house, you know that I can’t fit a muffin tin of that width in my freezer.  So, into the fridge it went!


I think Scott was a little overwhelmed by them.  They were taller than your normal Reese’s cup, and had a lot more substance.  I used semi-sweet chips, and I think he would have preferred milk chocolate.  However, they were darn near perfect.  And since the recipe only made 12, we had plenty of opportunity to really enjoy when we were eating one.

Mom is coming next weekend, so I’m not sure if there will be a post up next week.  We could either be all crazy and bake, or just be all crazy.  Mama Rauterkuss is like a big kid when she gets to Florida, so who knows what will happen.
Until next time,

Peace, Love, and Cupcakes!

P.S. I don’t claim to have created any of the recipes I post. I find them through various ways, including Pinterest. You can’t copywriter a recipe. No one can. I’m not doing this for profit.