Cherry Snowball Cookies
A cute cookie to make for the holidays for your guest or to give as gifts!
Ingredients:
1 Cup of butter room temperature
1/2 cup of powdered sugar
1 Tablespoon of water
1 teaspoon of coconut extract, you can you vanilla or almond extract if you dont want to use coconut extract
2 cups of all purpose flour
1 cup of quick oats
1/2 teaspoon of salt
36 maraschino cherries drained
for coating
2 cups of powdered sugar
1/3 cup of milk
2 cups of shredded sweetened coconut chopped
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3 INGREDIENT CHOCOLATE-COVERED COCONUT BARS - Homemade Bounty | Easy Recipe | Baking Cherry
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This 3 ingredient homemade Bounty is super easy to make and tastes delicious! Indulge your sweet tooth with this tasty chocolate-covered coconut bars, made with condensed milk, finely shredded coconut and semi-sweet chocolate.
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Chocolate Cherry Bombs - The Hillbilly Kitchen
Chocolate Cherry Bombs are made from leftover cake crumbs, leftover frosting and leftover chocolate dip. In today's bad economy, it's downright sinful to throw crumbs away, so you can make use of them in a good way that your whole family will love :)
Ingredients:
Leftover cake crumbs
Leftover frosting
White baking pieces
Dark chocolate candy coating pieces
Maraschino cherries with stems attached
1 tablespoon of coconut oil per cup of dip
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Chocolate Cherry Truffle Recipe with Hannah Kaminsky
5 DELICIOUS DINNER RECIPES to support your weight loss:
Hannah Kaminsky is the author and photographer of six vegan cookbooks with a seventh on the way for 2021. Dessert is the first course for this voracious lover, as five of the majority of this titles are focused on very sweet subjects. Sweet Vegan Treats is the latest release, offering a wide range of both healthy and more decadent morsels, spanning from breakfast to midnight snacks.
Hannah has been sharing recipes, reviews, and stories on BitterSweetBlog.com for over 14 years, but has been in the kitchen since birth.
Instagram and Twitter is @BitterSweet__ (TWO UNDERSCORES!)
Cherry Chocolate Truffles
Cherries and chocolate, supposed aphrodisiacs and staples in candy boxes the world over, must necessarily be sinfully indulgent, right? Far from it, these ambrosial bites require only four spare ingredients and no added sugar to taste positively decadent. Few desserts honestly qualify as “health food,” but this one can be justified as a good source of antioxidants thanks to those two superfoods, right? Go ahead, enjoy these unexpectedly wholesome truffles with a clear conscience!
Cherry Center:
1½ cups dried cherries
½ cup Dutch process cocoa powder
Chocolate Coating:
4 ounces dark chocolate, chopped, or ⅔ cup semi-sweet chocolate chips
1–3 tablespoons plain non-dairy milk
Purée the cherries in your food processor until they become a smooth paste, pausing to scrape down the sides of the container as needed. Add in the cocoa powder and process again. Continue blending and soon enough the whole mixture should come together into a firm ball. Move this dough to a storage container on the counter and allow the flavors to develop overnight. You can continue working with the dough, if you are in a hurry, but I highly suggest you give it time to rest.
To make the truffles, scoop a small amount of dough and roll it into a ball in the palm of your hands. The size of each ball will dictate the final size of each truffle. I would suggest about 1 tablespoon of dough for the core, but you may choose to go larger or smaller. Repeat this process until the entire fruit base is used up.
Once you have the cherry centers ready to go, place the chocolate in a small, microwave-safe bowl. Melt the chocolate in the microwave in 30-second intervals, just until it stirs together smoothly with no lumps. Stir in the non-dairy milk to your desired consistency. More non-dairy milk will result in a higher ratio of center to coating and the coating will be softer, while less will give you a thicker chocolate shell that solidifies more.
Set a piece of parchment paper on a baking sheet in your workspace. Drop one cherry center into the chocolate at a time, rolling it around to completely coat. Once fully coated, drop each truffle onto the parchment. Let sit at room temperature and let dry for at least two hours. If you’d rather not wait, you can stash the truffles in your refrigerator or freezer to speed up the process.
Makes approximately 24 truffles
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Chocolate Covered Cherry Cookies
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INGREDIENTS
- 1/2 cup butter
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 1/2 cup flour
- 1/2 cup cocoa
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 10-ounce jar Maraschino cherries
- 1 cup semi-sweet chocolate chips
- 1/2 cup sweetened condensed milk
INSTRUCTIONS
Begin with 1/2 cup of butter in a mixer. Add one cup of sugar and one large egg. Mix butter, sugar, and egg until creamy. Add one teaspoon vanilla.
In a separate bowl, stir together flour, cocoa, salt, baking powder, and baking soda. Add dry ingredients slowly to cream the mixture. Beat until combined. The dough will somewhat dry and almost crumbly.
Make 1-inch balls out of the dough and place them on a cookie sheet.
Drain one 10-ounce jar of Maraschino cherries. Preserve the juice and set aside for later. Pat cherries until very dry. If cherries are extra large, cut in half.
In a microwave-safe bowl, melt, in small increments, one cup semi-sweet chocolate chips and 1/2 cup sweetened condensed milk. Add cherry juice to thin to a spreadable consistency. You’ll need about three tablespoons of the juice.
Press a cherry into the center of each dough ball. Do not be afraid to press firmly.
Place in the oven and bake for 10-12 minutes at 350 degrees. The cookies will spread out during baking
Spoon one teaspoon of frosting onto the top of each unbaked cookie. Sprinkle with sugar if desired.