Month: December 2018

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Coconut balls Stuffed with Chocolate kisses

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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 21
Author LDS’s Mom

Ingredients

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • ยฝ cup granulated sugar
  • 8 tbsp (1 stick) unsalted butter at room temperature
  • Zest of 1 lemon
  • 1 egg
  • 21 milk chocolate Hershey’s kisses

Garnish

  • 2 ยฝ cups sweetened coconut flakes
  • 1 cup apricot preserve plus 2 to 3 tbsp water

Instructions

  1. In the bowl of your electric stand mixer, fitted  with the paddle attachment, cream together the butter and sugar.
  2. Add in the egg and the lemon zest. Whisk until everything is well incorporated.
  3. Add in the sifted flour and the baking powder.
  4. Mix well until just combined (don’t over mix).
  5. Form  walnut size balls.
  6. Place a hershey’s kiss in the middle of each ball and cover the chocolate kiss with the dough (form a smooth ball). The hershy’s kiss must be in the heart of each ball).

  7. Place the balls in a large plate and pop them in the freezer while preheating the oven to 350 ยฐF (so that the dough balls will hold their shapes).

  8. Place the dough balls on a baking sheet lined with parchment paper. Make sure to put them at least an inch apart from each other.
  9. Bake for about 10 minutes or until a tooth pick inserted in the middle top comes out clean (if you insert the tooth pick inside, it will come out with chocolate).
  10.  Let the balls cool completed before garnishing.
  11.  Warn up the apricot preserve with water then strain it.
  12. Dip each cookie ball in the apricot preserve then place it in a bowl of coconut flakes until it’s well coated.
  13. Reserve these coconut balls in an airtight container.

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๐Ÿ‡ฎ๐Ÿ‡น Quick Eggless Tiramisu

Who does not like this coffee flavored Italian dessert? This is an eggless and alcohol free recipe. It is very easy to make, however it has to be chilled for 24 hours preferably before serving it.

The first thing to do is to whip the heavy cream and the sugar until stiff peaks form. Cover and refrigerate. 

The second thing to do is to cream the mascarpone cheese with the vanilla then gently fold in the whipped cream. 

Start to assemble the tiramisu by soaking the ladyfingers in the coffee then placing them in the bottom of the loaf pan until it is all covered.

Layer evenly the mascarpone cream mixture on top of the ladyfingers.

Sprinkle about a tablespoon of cocoa powder on top. 

Start laying again the coffee soaked ladyfingers, then the mascarpone cream mixture on top and end with

the cocoa powder to cover any imperfection.

Cover the tiramisu with plastic wrap and refrigerate for 24 hours preferably.

5 from 13 votes
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Course Dessert
Cuisine Italian
Prep Time 20 minutes
Total Time 20 minutes
Servings 8
Author LDS’s Mom

Ingredients

  • 24 ladyfingers
  • 1 cup mascarpone cheese, softened
  • ยพ cup heavy cream
  • 1 cup espresso or strong coffee, cooled
  • 3 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 2 tbsp cocoa powder

Instructions

  1. ย In a large bowl whip the heavy cream (using an electric mixer) for about 3 minutes, then add the 3 tablespoons of sugar gradually. Keep whipping just until stiff peaks form. Cover the bowl with plastic wrap and refrigerate.

  2. In another bowl mix together (use an electric mixer or a hand mixer) the mascarpone and the vanilla until it’s creamy.
  3.  Fold in half of the whipped heavy cream and mix it with a spoon to lighten the mixture.
  4.  Gently fold in the rest of the whipped cream(don’t over mix). Set aside.
  5. Assemble the tiramisu by preparing a 9 by 5 inches loaf pan, a plastic wrap placed in the  loaf pan, the ladyfingers and the coffee.
  6. Dip each ladyfinger in the coffee and lay it in the bottom of the pan, covered with plastic wrap (the plastic wrap will help taking out the tiramisu from the loaf pan for serving).
  7. Continue dipping the ladyfingers in the coffee until the bottom of the pan is completely covered.
  8. Spread some of the mascarpone cream mixture evenly on top of the ladyfingers.
  9. Sift in about 1 tablespoon of cocoa powder on top.
  10. Layer again with the coffee soaked ladyfingers until the cream is completely covered.
  11. Top with the mascarpone cream mixture.
  12. Sift in the remaining cocoa powder.
  13. Cover the tiramisu with plastic wrap and refrigerate for 24 hours preferably.
  14. Pull out the plastic wrap to take out the tiramisu from the loaf pan.
  15. Gently put the tiramisu in a serving dish and gently take out the plastic wrap.
  16. Enjoy.
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