No Bake Coconut Snowballs

No Bake Coconut Snowballs

Ingredients: 

• 1 3/4 cups unsweetened shredded coconut
• 3 tsp coconut oil
• 3 Tablespoon maple syrup
• 2 Tablespoon unsweetened coconut milk
• 1/2 tsp vanilla extract
• 1/8 tsp salt
• organic dark chocolate

Directions:

1. Place 1 cup shredded coconut and 3 tsp coconut oil into the bowl of a food processor.  Process on high speed, scraping down the sides every once in a while, until it reaches a butter consistency.
2. Add the maple syrup, coconut milk, vanilla extract, and salt and process on high speed until all of the ingredients have combined.
3. Add 3/4 cup of additional shredded coconut and process on high speed until all of the ingredients have combined and formed a batter.
4. Shape the coconut mixture into 1” balls and coat with the additional shredded coconut. Refrigerate for at last an hour or up to a week.
5. Bring to room temperature before serving.

Chocolate Snowballs

1. If you’d like to make these extra special, omit the final coating of shredded coconut in step 4 above. Allow the the shaped coconut balls to firm up in the refrigerator, preferably overnight.
2. Once the coconut balls have firmed up, melt the dark chocolate in a small saucepan over medium heat. This should only take a minute or two.
3. Once the chocolate is melted, dip the coconut balls into the melted chocolate and sprinkle them with the shredded coconut. Allow the chocolate to harden by placing the coconut balls back into the refrigerator for 5-10 minutes.

Small Batch Chocolate Chip Cookies

Small Batch Chocolate Chip Cookies

                         Ingredients
3/4 cup  all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, melted (browned if desired)
5 tablespoons packed brown sugar
3 tablespoons granulated white sugar
1 egg yolk
1 1/2 teaspoon milk
1/2 teaspoon pure vanilla extract
1/2 cup semi-sweet chocolate chips (or mix-ins of your choice)

Directions

Preheat oven to 350 degrees F. Whisk together the flour, baking soda and salt; set aside. With an electric mixer, beat together melted butter and sugars on medium speed for about two minutes. On low speed, add the egg, milk and vanilla extract. Gradually add the flour mixture just until incorporated. Fold in chocolate chips or mix-ins of your choice with a spatula or wooden spoon. Scoop 8-10 mounds of dough onto a parchment lined cookie sheet. If dough is too soft, cover and refrigerate for 30 minutes, or up to 48 hours.

Bake in preheated oven for 11-13 minutes or until edges just start to turn golden brown but centers are still soft and puffy. Do not over bake. Let cookies cool for about 5 minutes on baking sheet.

Peanut Butter Blossoms

 4-Dozen Cookies Bake Time 8 min
           Peanut Butter Blossoms

48 Hershey's kisses milk chocolate       
1/2 cup shortening                                           
3/4 peanut  butter                         
1/3 cup granulated sugar                                  
1 egg
2 tablespoons milk                                                                   

1 teaspoon vanilla extract
 1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar

Directions: 1. heat oven to 375 F.  Remove wrappers from chocolates. 2.Beat shortening and peanut butter in a large bowl until well blended. Add 1/3 cup sugar and brown sugar; beat until fluffy. add egg, milk and vanilla; beat well. Sir together flour, baking soda and salt; gradually beat into peanut butter mixture. 3. shape dough into 1-inch balls. roll in  Granulated sugar; place  on ungreased cookie sheet. 4. Bake 8 to 10 or until lightly browned. immediately press a chocolate into the center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.

Love Mia
and remember You have the the potential to make beautiful things