Been MIA from posting for almost two months now... vacation, new job, couple of important tests, organizing a wedding shower: craziness. I have a few desserts that need posting and few books that need reviewing so hopefully I will catch up on things now that life has settled down. This recipe from Eagle Brand was originally published in the 1960s and they are still amazing today. They are quick and easy, but don't slice while hot or you will have a huge mess.
Magic Cookie Bars 2 cups - graham crumbs 3/4 cup - butter, melted 1 can - sweetened condensed milk 1 1/3 cup - walnuts, chopped 1 1/3 cup - milk chocolate chips 1 1/3 cup - coconut, flaked
Directions: 1. Mix the melted butter and graham crumbs together in a bowl. Press the mixture into a greased glass pan. 2. Pour the can of sweetened condensed milk over the graham mixture. 3. Spread the walnuts, milk chocolate chips, and coconut evenly. 4. Bake in the oven for 25-30 minutes at 350 degrees or until coconut is golden. 5. Allow the bars to cool thoroughly before serving. ~Enjoy!~ Adapted from: Eagle Brand
I have never made truffles before. These turned out delicious! And they were simple and quick to make. They aren't traditional truffles, but they taste so similar (perhaps even better) that I am calling them truffles. Besides Chocolate Nut Balls (as listed in the cookbook) doesn`t have the same ring to it! I have to make desserts for a Tea Party Wedding Shower coming up and these might get added to the already extensive list. I got the recipe from an 1980s Better Homes Cookbook and changed it slightly. The recipe called for all semi-sweet chocolate, but I didnt have enough chocolate chips and everyone likes milk chocolate better anyways! So I adapted and no one knew the difference. These are seriously heaven rolled in chocolate, mixed with peanuts, and dipped in coconut! Yum...
Yields approx. 18
1/2 cup semi-sweet chocolate
1/2 cup milk chocolate
2 tbsp. butter
1 cup powdered sugar
1/2 tsp. vanilla
1/2 cup coconut, fine
1/2 cup peanuts, finely chopped
Extra Coconut (for coating)
1. Combine chocolate and butter into a saucepan. Melt the ingredients on low until smooth. Stir constantly to keep chocolate from burning. Remove from heat.
2. Beat egg directly into chocolate mixture. Add powdered sugar, vanilla, and salt. Mix with a wooden spoon.
3. Add coconut and peanuts to the mixture. Refrigerate for one hour or until completely cooled.
4. Scoop out mixture and roll into 1-inch balls with hands. Note: Work quickly because heat from hands will melt the chocolate. Place onto a sheet of parchment.
5. Pour coconut onto a plate. Roll balls in extra coconut. Place on parchment and refrigerate for another hour until firm.
I made these Valentine's Day cupcakes for a charity event my aunt was putting on. It was a great cause so I was glad to help. These are chocolate cupcakes with vanilla buttercream. They are topped with a variety of Valentine's Day candy. I picked up the adorable boxes at Dollarama (it's all about presentation!). Here are some photos: