No Bake Coconut Cream Balls Recipe

 

Ingredients

For the Coconut Cream Balls:

2 ½ cups sweetened shredded coconut

1 cup sweetened condensed milk

1 teaspoon vanilla extract

Pinch of salt

For the Chocolate Coating:

1 ½ cups semi-sweet chocolate chips

1 tablespoon coconut oil

Optional Garnishes:

Extra shredded coconut

Chopped nuts

Sprinkles

Step-by-Step Instructions

Preparing the Coconut Cream Balls

Combine Ingredients: In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and a pinch of salt. Mix well until all the ingredients are thoroughly combined and the mixture is sticky and holds together.

Form the Balls: Using your hands, roll the mixture into small balls, about 1 inch in diameter. Place the balls on a baking sheet lined with parchment paper. If the mixture is too sticky to handle, refrigerate it for about 15 minutes to make it easier to work with.

Chill the Balls: Once all the balls are formed, place the baking sheet in the refrigerator and chill for at least 30 minutes. This will help the balls firm up and make them easier to coat with chocolate.

Preparing the Chocolate Coating

Melt the Chocolate: In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Microwave in 30-second intervals, stirring after each interval, until the chocolate is completely melted and smooth. Be careful not to overheat the chocolate.

Coat the Balls: Remove the chilled coconut balls from the refrigerator. Using a fork or dipping tool, dip each ball into the melted chocolate, ensuring it is fully coated. Allow any excess chocolate to drip off before placing the coated balls back on the parchment-lined baking sheet.

Add Garnishes: If desired, sprinkle the tops of the chocolate-coated balls with extra shredded coconut, chopped nuts, or sprinkles while the chocolate is still wet. This will add a decorative touch and extra flavor to your treats.

Setting and Serving

Chill the Coated Balls: Once all the balls are coated and garnished, place the baking sheet back in the refrigerator. Chill for at least 1 hour, or until the chocolate coating is completely set and the balls are firm.

Serve: Transfer the No Bake Coconut Cream Balls to a serving platter. These delicious treats can be enjoyed straight from the refrigerator or at room temperature.

Storage

Store any leftover Coconut Cream Balls in an airtight container in the refrigerator. They will keep well for up to 2 weeks, making them a convenient make-ahead treat.

Italian Cream Stuffed Cannoncini

INGREDIENTS

For the custard cream

3 egg yolks

3 tablespoons (30 gr) of all-purpose flour

1/2 cup (100 gr) of sugar

1 teaspoon of vanilla extract

8 oz (235 ml) of milk

For the cannoncini

1 sheet of puff pastry, defrosted (about 8 oz, 225 gr)

1/4 cup (50 gr) of sugar

1 egg (for egg wash)

powdered sugar to decorate

INSTRUCTIONS

Start by preparing the custard cream (crema pasticcera):

Warm up the milk until hot (not boiling).

In a medium sized pan, whisk the egg yolks with the sugar, vanilla extract and flour, until light and fluffy.

Add the milk some at a time while whisking, making sure there are no lumps.

Place the pan over medium heat and stir continuously until it reaches a slow boil. The cream will thicken, so be careful not to let it stick to the bottom. Lower the flame and cook for a couple of more minutes, until you reach the desire thickness.

Pour the cream in a glass bowl, cover with plastic wrap and let it cool down. Refrigerate for at least one hour.

For the pastry horns:

Preheat the oven to 400°F (200°C).

Sprinkle some sugar on the counter and on top of the puff pastry and roll it out to a rectangle about 9 by 12 inches.

Cut into 12 stripes (about 1 inch thick). Easy way to do it: cut the pastry in three parts, and then each part into four strips.

Roll each strip onto a horn mold (conical in shape). The pastry has to overlap (about half of the length).

Place on a baking sheet lined with parchment paper with seem (end of the strip) side down.

Beat one egg with one tablespoon of water. Brush lightly each pastry cone with the egg wash.

Make sure you keep the egg wash away from the mold. It will make it harder to remove the pastry horn from the mold once baked.

Bake at 400°F (200 °C) for about 15-20 minutes until golden on top.

Let them cool down for a couple of minutes and gently remove from the mold. If the pastry sticks to the mold, you can press in the mold a little (to make the circumference smaller) and very gently turn it inside the pastry until it comes off.

Before serving, fill with the cream using a piping bag. Sprinkle with powdered sugar if you like, and enjoy!

MORNING GLORY MUFFINS

 

Ingredients

2 cups all-purpose flour

1¼ cups granulated sugar

2 teaspoons baking soda

2 teaspoons ground cinnamon

¼ teaspoon salt

2 cups shredded carrots (3-4 medium carrots, peeled before shredding)

½ cup raisins

½ cup chopped walnuts

½ cup flaked coconut (sweetened or unsweetened)

½ cup shredded apple (about 1 medium apple, cored and peeled before shredding)

¼ cup flaxseed (optional)

3 eggs

1 cup vegetable oil

2 teaspoons vanilla

Instructions

Preheat oven to 350 degrees. Line 12 muffin cups with paper muffin liners (or grease a non-stick muffin pan).

In a large bowl, mix together the flour, sugar, baking soda, cinnamon and salt. Stir in the carrots, raisins, chopped walnuts, coconut, shredded apple and flaxseed. Mix until well blended.

In a separate smaller bowl, whisk together the eggs, oil and vanilla. Pour the egg mixture into the carrot/flour mixture and stir just until moistened.

Scoop batter into prepared muffin cups. (Note that the muffin cups will be very full which is OK as these muffins rise only slightly during the baking process.)

Bake in a 350 degree oven for 20-25 minutes. They will be done when the centers are still slightly soft but a toothpick inserted into the center of the muffin comes out clean.

Pumpkin Cream Cheese Swirl Muffins

Ingredients 

You’ll Need

For the Pumpkin Batter:

1 3/4 cups all-purpose flour

1 cup granulated sugar

1/2 cup brown sugar, packed

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

2 large eggs

1 cup pumpkin puree (not pumpkin pie filling)

1/2 cup vegetable oil (or melted butter)

1/4 cup milk

1 teaspoon vanilla extract

For the Cream Cheese Swirl:

8 oz cream cheese, softened

1/4 cup granulated sugar

1 large egg yolk

1/2 teaspoon vanilla extract

Kitchen Equipment Needed

To make these delicious muffins, you’ll need:

Muffin tin (12-count)

Paper muffin liners or non-stick spray

Two mixing bowls

Electric mixer or whisk

Spatula

Ice cream scoop or large spoon for portioning the batter

Directions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners or lightly grease it with non-stick spray.

Step 2: Make the Pumpkin Batter

In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, and cloves. These warm spices give the batter that signature autumn flavor.

In a separate bowl, beat the eggs and mix in the pumpkin puree, vegetable oil, milk, and vanilla extract. Slowly add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix, as this can make the muffins dense.

Step 3: Prepare the Cream Cheese Filling

In another bowl, beat the softened cream cheese with the granulated sugar, egg yolk, and vanilla extract until smooth and creamy.

Step 4: Assemble the Muffins

Using an ice cream scoop or large spoon, fill each muffin cup about 3/4 of the way with the pumpkin batter. Then, add about a tablespoon of the cream cheese mixture on top of each muffin. Using a toothpick or skewer, gently swirl the cream cheese into the pumpkin batter to create a marbled effect.

Step 5: Bake

Place the muffins in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to overbake, as the muffins can dry out quickly.

Step 6: Cool and Serve

Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely

Flavorful French Onion Soup Rice Recipe

 

Ingredients

1 cup long-grain white rice

2 cups beef broth

2 large onions, thinly sliced

2 tablespoons butter

1 tablespoon olive oil

1 teaspoon sugar

1 teaspoon garlic powder

1/2 teaspoon dried thyme

Salt and pepper to taste

1 cup shredded Gruyère or Swiss cheese

Fresh parsley, chopped (optional, for garnish)

Directions

In a large skillet, heat the butter and olive oil over medium heat.

Add the sliced onions and sugar to the skillet. Cook, stirring occasionally, until the onions are caramelized, about 20-25 minutes.

While the onions are cooking, rinse the rice under cold water until the water runs clear.

Once the onions are caramelized, add the garlic powder, dried thyme, salt, and pepper. Stir to combine.

Add the rice to the skillet and stir to coat the rice with the onion mixture.

Pour in the beef broth and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed.

Preheat your oven to broil.

Transfer the rice mixture to an oven-safe dish. Sprinkle the shredded cheese evenly over the top.

Broil for 2-3 minutes, or until the cheese is melted and bubbly.

Garnish with fresh parsley if desired and serve hot.

Cheesy Bacon Wrapped Chicken Tenders

 Ingredients

chicken tenders

bacon

2 tablespoons butter

1⁄4 cup chopped onion

1⁄4 cup chopped green bell pepper

1⁄4 cup chopped green onion

2 cups shredded monterey cheddar cheese

tony cachere’s cajun seasoning (or a Cajun Seasoning of your choice)

Directions

Heat Foreman Grill (you may pan-fry also).

Sprinkle Cajun Seasoning generously on both sides of chicken.

Wrap a slice of bacon around each chicken tender.

Grill on the Foreman for 4 minutes (or pan fry 4 minutes each side).

In a separate pan, saute your onion and bell pepper in the 2 T butter.

Place chicken on top of sauteed vegetables.

Cover and cook on med/lo for 20 minutes.

Uncover (careful to watch for steam) and smother with the cheese.

Cover and cook 10 additional minutes.

Sprinkle with green onions.

Soupe potatoes and chicken

 

INGREDIENTS

6 PERS.

1 white cabbage

6 chicken fillets

3 carrots

12 thin-skinned potatoes

1 leek

2 chicken stock cubes

64g extra virgin olive oil

2 onions

1 clove

salt pepper

Directions

Wash the vegetables then peel them, except the potatoes.

Fry the chicken in an oiled frying pan for a quarter of an hour until browned. Once it is golden brown, cut it into small pieces and set aside.

Then coat a large pot with oil and bring to the fire. Sauté the peeled and sliced onions for 5 minutes, stirring regularly.

Add the cabbage cut into strips, the diced carrots and the leek into rings, then add a pinch of salt and pepper.

Steam the whole thing for 5 minutes, stirring occasionally.

Prick a potato with the clove, and pour the remaining quantity over the vegetables. Cover everything with water up to 3 cm above the vegetables then add the stock cubes.

Bring to a boil, and simmer over low heat for 30 minutes. Mix.

Add the chicken pieces and cook for 10 minutes. At the end of cooking, taste, then modify the seasoning according to your taste.

Enjoy