It’s that time of year again….
….no not Christmas, silly. It’s the end of February. 😉
It’s that time of year when those adorable girls in their badge-covered, green sashes proudly extort millions of dollars from us in the form of Girl Scout Cookies.
Extortion? Really, Jess, isn’t that a little harsh?
No friends, it is absolutely, without a doubt, the most accurate word to describe the sale of Girl Scout Cookies. You know why? THERE”S NEVER ENOUGH COOKIES IN ONE BOX. I don’t care if you’d have to cram them in, but I demand more Samoas (ahem, Caramel D-Lites) in my precious purple box of cookies.
Do you know how terribly fat I feel eating an entire box of cookies?! Well, maybe you do, since I always see people buying multiple boxes of the same kind of cookie outside the grocery store.
Girl Scouts: “Would you like to buy some cookies, Miss?”
Me/Society: “Sure, I’ll take 4 boxes of Thin Mints, 2 boxes of Tagalongs, and every single box of Samosas. Do you take credit cards?!”
You know it’s true.
So I happen to love this time of year because all of my favorite bloggers post Girl-Scout inspired posts! Jocelyn over at Inside Bru Crew Life posted these ahmazing Thin Mint Brownies on the same day Aimee over at Shugary Sweets posted some dynamite Thin Mint Puppy Chow.
To which I say, um awesome?! But also, where are all my Samoa Girls at?
I may be on the verge of a serious conflict here; but dude, Samoas are the superior Girl Scout Cookie. Chocolate, caramel, coconut, shortbread cookies…It’s like a Twix Bar but on steroids…and cuter!
Last year I posted these lovely Samoa Whoopie Pies, and so this time around I thought I’d switch it up with these Samoa Donuts!
The inspiration for these came from Top with Cinnamon, but I didn’t quite feel like making the donuts from scratch. However, with the power of Google, I discovered….
You can use cake mix to make donuts!
The wonders of cake mix never cease. Take any cake mix; combine with some buttermilk, eggs, melted butter, and poof! Out of your oven (or mini donut maker) come puffy, fluffy, cakey donuts.
I’m actually quite glad that I went with the cake mix shortcut because the rest of the steps for these decadent donuts are slightly time consuming. Also keep in mind that in order to make caramel “dippable” it needs to be sort of hot. As in, way hotter than I thought as I plunged my fingers into the sticky coconut-y mess to cover the donuts.
No burns (woo!) but slightly uncomfortable (and sticky) nonetheless. Let the donuts dry for as long as possible before trying to dip the other half in chocolate. Getting the freaking donuts off my fingers and on the parchment paper was rather exhausting; though most likely hilarious if ever caught on film by one of my roommates teehee.
So I dedicate these donuts to all my Samoa-lovers out there. Can’t get enough of the cookies themselves? Embarrassed about buying a dozen boxes just for yourself? Want a slightly more impressive dessert option?
Samoa Donuts to the rescue! 😀
Maybe this year I’ll be able to bypass the cookies entirely!
Note: If I don’t return to blogging, it’s safe to say the Girl-Scout version of the CIA came and took me away for providing substitutes to their precious cookies. HELP MEEEEE.
Samoa Cookie Baked Donuts
Recipe Inspiration: Cookies & Cups, Topped with Cinnamon
for the donuts:
- 1 box any cake mix
- 3/4 cup buttermilk
- 2 eggs
- 2 tbsp melted butter
for the caramel/coconut topping:
- 7oz soft caramels
- 1 to 2 tbsp milk
- 1/4 cup shredded coconut, toasted
11oz chocolate, melted, for dipping/drizzling
To toast coconut: spread out on foil-lined baking sheet and bake for 5 min at 350 degrees, tossing when needed until golden
- Make the donuts: Beat all ingredients in a large bowl until combined, about 1 minutes. Pour batter into a Ziploc bag, cut off the end, and pipe into mini donut maker (or donut pan sprayed with cooking spray) and cook for 4-7 minutes (at 400 degrees in oven) or until the edges spring back when touched. Remove and let cool completely.
- Make the caramel/coconut topping: Melt the caramels with the milk either in a double boiler or medium heat or in 30 second intervals in the microwave. When smooth, stir in toasted coconut.
- Gently dip half of the donut into the caramel mixture, then place caramel-side up on a sheet of wax/parchment paper. Let dry before proceeding to next step.
- Once caramel coating is dry (or mostly dry if impatient) pour melted chocolate into bowl for dipping. Dip remaining plain half of donut into the chocolate, then place chocolate-side down on another sheet of parchment paper.
- Use leftover chocolate to drizzle over tops of donuts. Let dry.
All Photos And Writing Copyright © 2013 Jessica Gonzalez | On Sugar Mountain