Coconut truffles. Are these coconut truffles? Or mini candy bars/bites? I wasn't sure what to call them. They do remind me of a Mounds candy bar, but better in taste and texture. I was trying to re-create a healthier version of a Mounds bar without all the chemicals;. I just wanted pure high quality dark chocolate and creamy coconut center.
Oh and of course a touch of salt on top with a roasted salted almond. It's heavenly I tell you, just heavenly. Chocolate coconut truffles adapted from flagrantdelicia.comprint recipe 100 g sweetened coconut flakes (3.5 ounces) 140 g sweetened condensed milk (4.9 ounces) a pinch of salt 200 g 70% dark chocolate, to coat (7.5 ounces) Salted, roasted almonds, optional but wonderful. Cook notes: I used salted almonds to place on the tops of the bars before they hardened. When all are done refrigerate until the chocolate hardens. Coconut clusters. Do you have a favorite homemade candy shop? I do. It's gross really how much money I dropped at the last visit. And the people that work there 'almost' know me by name.
Sad. Let's blame it on winter and winter time makes people eat more carbs. Sounds right. One of these days I will do a post on them with photos so you can see how 'old school' it is. AND congrats to the winners of the Sweets on a Stick Cookbook giveaway. Also, Jen of Duluth, GA (#62) you were the winner of the Nescafe Piccolo Giveaway.
Coconut clustersprint recipe 7 ounces of toasted coconut*11.5 ounces of high quality milk chocolate (you could try dark chocolate)A pinch or two of sea salt Cook notes:*Toast your coconut on a parchment lined baking sheet in a 250 degree oven for about 15-25 minutes. To make clusters, take cooled toasted coconut and mix with about 11.5 ounces of melted/tempered milk chocolate. Should make about 15 mini cupcake sized clusters. Grasshopper Mint Chocolate Bark. I have been head-over-heels in love with chocolate bark since I discovered peppermint bark five or six years ago. I have been making it for each and every Christmas since, and have recently added Pistachio & Cranberry White Chocolate Bark to the holiday mix (the red and green are so festive!).
When October rolls around and you have leftover Halloween candy, no problem! Just whip up the Leftover Halloween Candy Bark! Aside from the holidays, I have enjoyed experimenting with different bark variations throughout the year and have found some great combinations in Salted Caramel Cashew Bark and Toffee Pretzel Bark. I have been a huge fan of Andes mints since I was a kid and my parents would take us to Olive Garden. Chocolate bark has a lot going for it – it’s easy to make, it’s quick, it’s no-bake, it’s highly customizable, and it will keep for weeks in the refrigerator.
P.S. English Muffin Almond French Toast-Breakfast for Dinner — Eat Laugh Surf. Busy days are looming ahead of us. Holiday break is fast approaching, which means the boys are trying to get through double the amount of work. Papers and science projects need to be completed, along with the rest of our Christmas shopping. Thursday is our deadline to have everything all wrapped up. After that school is out and the boys will be bouncing around with joy. It is during weeks like this that I cook quick easy meals. My favorite being breakfast.
There are so many options to choose from that the guys and I could eat breakfast each night and never get bored. Sprinkle a couple teaspoons of sugar over the eggs. Whisk the eggs and blend with the milk. Why use English muffins rather than french toast? Saute in lovely butter…yes butter y’all. Once the muffins have reached your desired preference of golden brown remove and plate. Smother in maple syrup and thoroughly enjoy with guiltless pleasure. Oooo…would you look at the syrup and butter hiding in those little nooks! Love & Hugs, Glorious Treats » Almond Joy Bars. Toast the almonds by spreading them in a thin layer on a baking sheet and baking at 375*F for 5-7 minutes. Keep a close eye on them, so they don't over bake. They should be a light golden brown. Line a 9"x13" baking pan with foil that hangs over the edge (for easy removal). Spray the foil with a light layer of cooking spray.
Make the crust- With a mixer, or food processor, blend the butter and sugar until smooth and fully combined. Add flour and salt, and blend lightly until almost incorporated. Make the coconut filling- In a bowl, mix the sweetened condensed milk, coconut and vanilla. Melt the chocolate in the top of a double boiler, or in the microwave. Spread the melted chocolate over the baked coconut bars. Sprinkle the remaining 1/2 cup toasted almonds on top chocolate.
Place coconut bars in the refrigerator for about 1 hour, until chocolate has hardened. When fully chilled, remove entire dessert from the pan by pulling up on the foil liner. S'mores Cookies Recipe. Posted on July 12, 2011 by Christina I made these S’mores cookies a few days ago – 32 of them to be precise. And guess what? They are ALL gone. Not a crumb to be seen. It was the first time I made these cookies – but it definitely won’t be the last. My family is crazy about them – and so am I. S’mores cookies would be a great addition to a cookie table. S’mores Cookies Recipe (Adapted from Two Peas and Their Pod) Makes approximately 32 cookies Preheat oven to 375 degrees 1 1/2 cups all purpose flour ( I added 1/2 cup more) 1 cup graham cracker crumbs 1 teaspoon baking soda 1 teaspoon salt 1 cup butter, softened 3/4 cup sugar 3/4 cup brown sugar 1 teaspoon vanilla extract 2 eggs 1 cup miniature chocolate chips 1 1/2 cups mini marshmallows 16 Hershey minis or 2 Hershey bars, chopped In a medium bowl combine the flour, graham cracker crumbs, baking soda, salt.
In a separate larger bowl beat together the butter, sugar, brown sugar and vanilla until creamy. Slowly beat in the flour mixture until smooth. Spicy Orange and Sesame Chicken Sandwiches. Seashells with basil, tomatoes, and garlic | BigSisLilSis. July 8, 2012 This seashell pasta dish was a big hit at our 4th of July gathering and it’s perfect for any outdoor cookout or picnic! For outdoor get-togethers, I prefer to take side dishes that don’t have to be kept warm or cold; just to make it easier. Since this one doesn’t have any mayo, it’s perfect served at room temperature. Seashells with basil, tomatoes, and garlic (adapted from Sunset Magazine, June 2012) 1/2 c. extra virgin olive oil 3 garlic cloves, finely chopped or minced 3/4 t. sea salt 1/2 t. red pepper flakes 1 pt. small cherry or teardrop tomatoes (I used sugar plums) 1 lb medium seashell pasta 1/2 c.
Combine oil, garlic, pepper flakes and salt and simmer on very low heat for 5 minutes or so; being careful not to burn the garlic. Remove from heat and place in a large bowl. Meanwhile, cook pasta as package directs for al dente in a large pot of salted water. Voila! Enjoy! BigSis’ Vegan Twist: This recipe would be a piece of cake to veganize. ~LilSis.