Mark your calendars for March 7th my friends. It is the very last day you can hunt down girl scout cookies for the year. I kinda think thin mints taste better from the freezer anyways so it's all good. It's crazy to think that I could tell you all these fun food facts. I few years ago I would have never known that. Food blogging has been a whole world changer for me. I also think that I have washed more dishes in the last year than in my entire life #internswanted
Other than food blogging my life away, February has been pretty good to me. This last month Jared made me the most darling valentines dinner for a nice switch-ero. I was so incredibly proud of him. My steak was perfectly cooked and I'm starting to seriously think he youtube studied and everything.
About halfway through cooking all of the sudden I hear a huge "OH F*$%" come from the kitchen. I was like crap... I know this is bad. I ran in and he had the most horrific 2nd degree oil splatter burn on his middle fingers. So unfortunately after my steak I had to go raid CVS for some midnight burn aid but all was well and he is healed now.
I also got to spend a mini weekend getaway with my family in California. I really needed that little trip. Next week you guys can follow me as I hop across the pond! I'm going to England for spring break and I am STOKED. I am also rambling so I'll let you go, enjoy your samoa brownies. Save me one K?
3/4 Cup of all purpose flour
1/2 Cup of dark chocolate cocoa powder
1/4 Teaspoon of cayenne pepper
1/2 Teaspoon of baking powder
1/4 Teaspoon of salt
1/2 Cup of packed brown sugar
1 Cup of white granulated sugar
1 Teaspoon of vanilla extract
3/4 Cup of canola oil
15-20 Caramel candies
1/4 Cup of heavy whipping cream
3/4 Cup of unsweetened shredded coconut
1 Cup of chocolate chips
Preheat oven to 325 degrees and line a 8x8 or 9x9 nonstick pan with parchment paper.
In a medium bowl combine flour, cocoa powder, cayenne pepper, salt and baking powder and set aside. In a large bowl whisk eggs, canola oil, sugars and vanilla extract. Add in dry ingredients in two segments until just combined. Pour in pan and bake for 30-35 minutes until a toothpick comes out clean. Let cool for 1 hour before adding samoa topping.
In a heavy bottom sauce pan melt caramel candies and heavy whipping cream stirring constantly to prevent the caramel from scorching. Remove from heat and add in coconut. Melt chocolate chips in a glass bowl in 30 second increments make sure to stir after each period. Should take only about a minute. Transfer melted chocolate into a piping bag or ziplock bag and cut a very tiny tip to pipe chocolate on brownie.
*Note* You can use store bought caramel or your own recipe, I just happened to have a crap ton of caramel candies and it was simple!