4 cup (8 1/2-oz) shredded coconut (fresh; package!)
1/4 cup light corn syrup
1 pkg (11 1/2-oz) milk chocolate pieces
1/4 cup vegetable shortening
26 whole natural almonds (1-oz)
Tastes just like Almond Joy.
Line two large cookie sheets with waxed paper. Set large wire cooling
rack on paper; set aside.
Place coconut in large bowl; set aside.
Place corn syrup in a 1-cup glass measure. Microwave on high (100%) 1
minute or until syrup boils. Immediately pour over coconut. Work warm
syrup into coconut using the back of a wooden spoon until coconut is
thoroughly coated. This takes a little time, and yes, there is enough
Using 1 level measuring tablespoon of coconut, shape into a ball by
squeezing coconut firmly in palm of one hand, then rolling between
both palms. (HINT: Measure out all of the coconut then roll into
balls.) Place 2 inches apart on wire racks. Let dry 10 minutes.
Reroll coconut balls so there are no loose ends of coconut sticking
Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart
microwave-safe bowl. Microwave on high 1 to 2 minutes or until mixture can
be stirred smooth and is glossy; stirring once or twice.
Working quickly, spoon 1 level measuring tablespoon of the chocolate over
each coconut ball, making sure chocolate coats and letting excess chocolate
drip down onto waxed paper. While chocolate coating
is still soft, lightly press whole almond on top of each. Let stand to set or
place in refrigerator. Store in a single layer in airtight container. Keeps best
if refrigerated. Makes 26.
CHOCOLATE TRUFFLE CAKE SUPREME
1-1/4 cups (2-1/2 sticks) unsalted butter
3/4 cup HERSHEY’S Cocoa
1 cup plus 1 tablespoon sugar, divided
1 tablespoon all-purpose flour
2 teaspoons vanilla extract
4 eggs, separated
1 cup (1/2 pt.) cold whipping cream
Chocolate curls (optional)
1. Heat oven to 425°F. Grease bottom of 8-inch springform pan.
2. Melt butter in medium saucepan over low heat. Add cocoa and 1 cup sugar, stirring until well blended. Remove from heat; cool slightly. Stir in flour and vanilla. Add egg yolks, one at a time, beating well after each addition.
3. Beat egg whites with remaining 1 tablespoon sugar in medium bowl until soft peaks form; gradually fold into chocolate mixture. Spoon batter into prepared pan.
4. Bake 16 to 18 minutes or until edges are firm (center will be soft). Cool completely on wire rack (cake will sink slightly in center as it cools). Remove side of pan. Refrigerate cake at least 6 hours.
5. Beat whipping cream in small bowl until soft peaks form; spread over top of cake. Cut cake while cold, but let stand at room temperature 10 to 15 minutes before serving. Garnish with chocolate curls, if desired. 10 servings
Chocolate Peanut Butter Coated Apples
A new, delicious twist on the traditional caramel apple! These are ideal for fall when you have an overabundance of apples, but don’t discount them for other holidays and occassions! Simply change the color of the sprinkles or other decorations to fit the season or event.
Editor’s note: For children with allergies to peanuts, replace the peanut butter chips with butterscotch or mint for a different twist!
You will need :
12 wooden ice cream sticks
12 medium apples, stems removed
1 package (10 ounces) peanut butter chips
1/2 cup vegetable oil
2/3 cup confectioners’ sugar
2/3 cup cocoa
Optional for decorating apples:
chopped peanut butter chips
chopped or mini chocolate chips
chopped vanilla chips
What you do:
Insert wooden stick into each washed and dried apple. Cover a baking sheet or tray with waxed paper.
In a medium microwave-safe bowl, stir together peanut butter chips and oil. Microwave on high 1-1/2 minutes or until chips are softened. Stir until melted.
Stir together confectioners’ sugar and cocoa; gradually add to melted chip mixture, stirring until smooth. Microwave on high 1 minute or until very warm.
Dip apples into mixture, twirling to remove excess coating. (If coating becomes too thick, return to microwave for a few seconds). Roll coated apple in chopped chips or coconut if desired, or sprinkle toppings onto apples. Allow to cool on prepared baking sheet or tray.
Yield: one dozen apples.
Edible Crawlies for Kids
Usually ants, beetles, and other creepy crawlies are not welcome in the kitchen. But that’s not the case with these fun snacks. Grab the kids and eat some bugs!
Note: Where peanut butter is used in these recipes for “gluing” edible body parts together, frostings may be used as a substitution for those children who are sensitive to or allergic to nuts.
Ants in the Sand
graham crackers, crushed
snack sized resealable plastic bags
To crush graham crackers, place inside a large (gallon size) resealable plastic bag. Using a rolling pin, smash crackers through bag by rolling back and forth over them until they are all in crumb form.
Fill snack sized resealable bags halfway with graham cracker crumbs. Add a small handful of chocolate sprinkles to the bags and seal.
Bugs on a Log
Spread peanut butter onto washed and drained celery stalks. Top with raisins. For children who are allergic to peanuts, try using cream cheese or processed cheese spread in place of the peanut butter.
black or chocolate licorice twists
fudge sandwich cookies
red cinnamon candies
Cut licorice in half. Remove the top of each sandwich cookie; press 8 licorice pieces into the fudge center to resemble spider legs. Spread a little chocolate frosting over the licorice; replace cookie tops. Frost the tops of the spider cookies with frosting. Place red cinnamon candies on top for eyes.
crunchy chow mein noodles
muenster cheese (or other soft block cheese)
Cut cheese into 2″ x 1″ rectangular blocks. Gently insert three chow mein noodles on each side of cheese block for legs. Using two broken chow mein noodles, insert into “head” as antennae.
Note: Cheddar makes a bright and colorful beetle, but can be very frustrating for little fingers as the cheese is a bit too hard to press the noodles into without breaking. Use softer cheese such as gouda, havarti, monterey jack, or even mozerella.
Peanut Butter Caterpillars
chow mein noodles
Peel and slice a banana. Join the slices together by “gluing” them with peanut butter. Carefully poke two chow mein noodles (or break a pretzel stick in half to make two pieces) through the top of the grape. Use more peanut butter to attach the head (grape) to the front of the body, with antennae (chow mein noodles) pointing up.
White Chocolate-Cinnamon Triangles
1 (18 oz.) pkg. Pillsbury Refrigerated White Chocolate Chunk Cookies
1/2 c. honey-roasted cashews, chopped
1/2 c. toffee bits
1 t. cinnamon
1/2 c. powdered sugar
1/4 t. cinnamon
2 1/2-3 t. milk
Heat oven to 350º. In large bowl break up cookie dough. Add all
remaining bar ingredients; mix well. Press dough in bottom of
ungreased 9-inch square pan. Bake at 350º for 23-27 minutes or until
golden brown. Cool 30 minutes.
To make glaze, combine remaining ingredients in a small bowl:
stirring until smooth, adding enough milk for desired drizzling
consistency. Drizzle over bars. Cool an additional 45 minutes or
until its completely cooled. Cut into 16 bars. Cut each bar in half
diagonally to make triangles.
Famous Recipes – Brownies
1 box Devil’s Food Cake Mix (any brand)
1 (15 oz) can Libby’s 100% pure pumpkin
THAT’S CORRECT…JUST 2 INGREDIENTS
Spray 9×13-inch baking dish with Canola spray.
Using hand mixer, mix
the two ingredients until all lumps
are removed. Batter with be thick. Pour into
baking dish and spread
Bake according to directions on cake mix
WW Points: 1 per serving
12 squares (1 ounce each) semisweet chocolate
3 squares (1 ounce each) unsweetened chocolate
1 can (about 14 ounces) sweetened condensed milk
1/4 teaspoon salt
2 tablespoons cherry-flavored liqueur (optional)
1/4 cup chopped nuts
1/2 cup maraschino cherries, drained and chopped
2 packages (6 ounces each) premium white chocolate baking bars
2 teaspoons vegetable oil
Assorted colored sprinkles
1. Heat semisweet and unsweetened chocolate, sweetened condensed milk
and salt in saucepan over medium heat, stirring, until chocolate is
melted, 7 minutes. Remove from heat. Add liqueur if using, and nuts and
cherries. Cover surface directly with waxed paper; refrigerate until
cold, 1-1/2 hours.
2. Using measuring tablespoon, or spoon, scoop out slightly heaping
tablespoon chocolate mixture; roll into smooth ball between hands. Place
on waxed paper-lined baking sheet. Continue with remainder.
3. Melt white chocolate with oil in small saucepan over low heat,
stirring. Let stand until cool to touch, 1 minute. Using 2 forks, dip
balls into white chocolate. Transfer to waxed paper to dry. Decorate
with sprinkles. Makes 42 truffles.