Chocolate Covered Coconut Almond Clusters

Almond Joys are one of the candies that I discovered while in high school.  I love the different textures and flavors that make them so delicious.  A few months ago, my friend Barb wanted an Almond Joy Cake for her birthday.  What I created with her that day, became on of my favorite cakes to make (and eat).  I now use the filling to also make these delicious clusters that are a replica of the candy bar I love.

Ingredients

• 1 Tablespoon vanilla
• 2 Cups sweetened flake coconut
• 1 Cup powdered sugar
• 7 oz. sweetened condensed milk
• 1 bag milk chocolate chips
• 1 Cup whole almonds

Supplies

• glass dish or bowl
• Medium or large pot
• Medium or large glass bowl
• Fork
• Toothpicks
• Small melon baller
• Metal whisk
• Cookie sheet
• Parchment paper
• Mini muffin pan
• Mini muffin liners

Directions

1. Pour the sweetened condensed milk into the glass dish
2. Use the whisk to mix in the vanilla

3. Adding 1/2 cup at a time, whisk the powdered sugar into the mixture
4. Add the coconut to the mixture, and mix well
5. Spread the mixture so that it is even throughout the dish

6. Put dish in the refrigerator to chill for 1 hour
7. Cover the cookie sheet with parchment paper
8. Remove the coconut mixture from the refrigerator, and scoop one scoop with the melon baller into your hands
9. Form into a ball and set on the parchment paper

10. Stick tray into refrigerator
11. Fill mini muffin pan with liners
12. Using the glass bowl, and pot, create a double-boiler (see instructions on White Chocolate Peppermint Popcorn)
13. Melt the milk chocolate completely
14. Use a toothpick to dip each ball into the chocolate

15. Use the fork to help transfer covered ball into muffin pan
16. Place one almond on top of ball
17. When you have covered all balls with chocolate, refrigerate for another hour
18. Chocolate should set, and you should be ready to enjoy!

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Cream Cheese Oreo Truffles

These easy to make confections will put you in chocolate overload.  I recommend making with a friend (it will make the dipping part easier).  The assisting is really easy, so you could even have a child help.

Ingredients

• 1 Bag Milk Chocolate Chips
• 1 Package Double-Stuff Oreos
• 8 oz. Cream Cheese
• Edible Pearls/Sprinkles

Supplies

• Medium Pot
• Medium Glass Mixing Bowl
• Spatula
• Food Processor/Chopper
• Heavy Duty Mixer or Handheld Mixer and Mixing Bowl
• Two Forks
• Mini Cupcake Liners
• Cookie Sheet
• Small Melon Baller/Cookie Scoop or two small spoons

Directions

1. Soften the cream cheese
2. Use the food processor to chop the oreos into small pieces (you could also do this by putting the cookies into a bag and crushing with a large spoon, or glass bottom)

3. Mix the cookie crumbs/pieces with the cream cheese until well blended

4. Refrigerate for an hour until the mixture become stiff
5. Separate the cupcake liners and set out on cookie sheet
6. Create a double-boiler using the glass bowl, and pot (see instructions on the post about White Chocolate Peppermint Popcorn)
7. Melt the milk chocolate in the double boiler (remember to use the spatula the stir constantly so the chocolate doesn't burn)
8. Remove the oreo mixture from the fridge
9. Using the melon baller, scoop small balls of the oreo mixture and drop into the melted chocolate

10. Use the forks to turn and completely cover the oreo truffle

11. Remove the truffle from the chocolate, and place onto a cupcake liner (lift with one fork, and scrape onto liner with the other)
12. When you finish with the entire batch of oreo mixture, sprinkle all truffles with the edible pearls
13. Cool completely in the refrigerator
14. Truffles will be ready to serve in about 1 hour

A Twist on Cherry Cordials

I love the cherry cordials that pop into the limelight every Christmas season.  After reviewing several recipes to make these, I decided to try my hand at making them.  Although, as usual, I changed the recipe a little to work with what I had.

Ingredients

• One large jar of maraschino cherries (it had about 92 cherries)
• 1 bag semi-sweet chocolate chips
• 1 bag white chocolate chips
• 6 Tablespoons of butter
• 8 Tablespoons of light corn syrup
• 4 Cups powdered sugar

Supplies

• Colander
• Medium Glass Bowl
• Medium Pot
• Spatula
• Cookie Sheet
• Mini Cupcake Liners
• Piping Bag
• Heavy Duty Mixer or Handheld Mixer and Mixing Bowl

Directions

1. Drain cherries in colander

2. Mix together butter and corn syrup

3. Sifting in one cup at a time, add powdered sugar (be sure to mix completely before each addition)
4. Refrigerate 1 hour for cordial mixture to stiffen

5. Separate cupcake liners and set out on cookie sheet
6. Create a double boiler using the pot and glass bowl (if you need directions, see White Chocolate Peppermint Popcorn post)
7. Melt the semi-sweet chocolate in the double boiler using the spatula to stir so the chocolate doesn't burn

8. Put a little of the chocolate into each cupcake liner, spread in bottom and up the sides

9. Place one cherry in the center of each chocolate-filled cupcake liner

10. Scoop small amount of cordial mixture onto each cherry
11. At this point, you could be done (the cordial cherries will taste like the traditional ones you find in the store)

12. Place cookie sheet in the refrigerator
13. Wash glass bowl, and spatula
14. Dry completely and return to pot
15. Melt the white chocolate in the double boiler, and scoop into the piping bag
16. Remove the cherries from the fridge
17. Cut the tip of the piping bag, and cover each cherry with white chocolate
18. Chocolate will remain slightly soft if not refrigerated
19. Store in airtight container until ready to serve
20. The longer you store the cherries, more of the cordial mixture will turn to liquid

Almond Toffee

This recipe makes a delicious batch of toffee to give as a gift, share with friends, or eat yourself!  My co-workers recently claimed that this rivals Enstrom's.  I have had many successes with this recipe, but there are also times when the mixture breaks (separates) for no apparent reason.  Make sure to use fresh butter to help avoid breakage.

Ingredients:

• 1 Cup (2 Sticks) Butter
• 1 Cup Sugar
• 1/4 Cup Water
• 1-2 Tablespoons Light Corn Syrup
• 1 Cup Almonds (chopped--if you cannot find chopped, chop in a blender or food processor)
• 1 Bag Chocolate Chips (milk or semi-sweet depending on your preference)

Tools:

• Jelly Roll Pan (a cookie sheet with a small rim)
• Large Pot
• Wooden Spoon
• Small angled spatula

Directions:

1. Spread about 2/3 cup almonds onto the jelly roll pan

2. Combine butter, sugar, water, and corn syrup in large pot
3. Stirring constantly, bring to a boil, heat a little higher than medium on the stove (different stoves and altitudes may require different settings--often recipes call for medium, but I have found a little higher works better for me)

4. Cook until the ingredients turn a light brown (mine usually takes between 20 and 30 minutes--typically, the longer you cook it, the harder the toffee will be)
5. Quickly pour the mixture over the almonds on the jelly roll pan
6. Use the back of the spoon to spread the mixture as flat and smooth as possible--you have to work quickly because it hardens almost immediately

7. Sprinkle the chocolate chips over the toffee (for a thinner layer of chocolate, don't use the entire bag of chocolate)

8. Wait about a minute for the chocolate to melt, then spread with the spatula to create a smooth, even layer of chocolate

9. Sprinkle the remaining 1/3 cup of almonds on the melted chocolate
10. Allow to cool (can cool in the fridge)
11. Break into pieces and enjoy!