Today my kids and I made homemade Samoas cookies, that are supposed to be like Girl Scout cookies. I wanted to be able to take some to my sister who just had the baby, as well as to a few friends. So, I doubled the cookie recipe and make a big half sheet pan of bar cookies. You start by making a shortbread cookie dough. I changed up the recipe a little to make it easier and topped the cookie with chocolate instead of dipping the bottom of each cookie in chocolate at the end. Then, I didn’t want to buy homemade caramels because I don’t like them all that much compared to homemade caramel. So, I toasted an entire bag of coconut. Then I made the homemade caramel. What I didn’t know is that my stupid candy thermometer is a piece of absolute junk and it wouldn’t go over 202 degrees. So, the caramel got too hot and now instead of a delicious pan of homemade Samoas I have a pan of cookies I can’t even bite into!!!
What a waste of time and ingredients!!!
On the plus side, I found I don’t care for the shortbread part either. It came from the homemade Samoa recipes you can find all over the web. I am going to change it up and try it again another day using a shortbread recipe that I do like. Actually, I think I will go with a butter cookie recipe. Shortbread is really too crumbly.
Anyone have any ideas what I could do with this now? I thought of breaking it up for ice cream topping but the caramel is not as hard as toffee. Its still a little chewy. Could I harden it by baking it in the oven??
What recipe failures have you had lately? Come on girls, make me feel better!
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