Dessert Articles

Recipe Ingredients:

300 grams of shredded coconut
2 tablespoons of powdered milk
300 grams of milk chocolate bar
Half of a can of condensed milk (395 grams)

Preparation:

Start by organizing the ingredients, then use a bowl to add all the ingredients (except the milk chocolate). After that, mix the ingredients well until you get a mouldable mixture.

Next, press the mixture well to form a rectangular bar, then cut into the desired size and shape.

Melt the chocolate completely in the microwave, place it in a container, and dip the bars in the melted chocolate.

To finish, place the bars on parchment paper, refrigerate, and then you can serve.

Ingredients

1 cup peanut butter
¼ teaspoon salt
1 (11.5 ounce) package milk chocolate chips, divided
½ cup confectioners’ sugar

Directions

First cut 12 paper muffin tins to half their height.

Then put 1/2 a chocolate chip in a microwave-safe container. Then microwave for 2 minutes, stirring after each minute. Then pour the melted chocolate into the muffin tins, filling them halfway. Then, using a spoon, spread the chocolate over the sides of the cups until it is evenly coated. Now leave to cool in the fridge until firm.

Now using a small bowl, mix together the peanut butter, icing sugar and salt. Then pour over the chocolate cups. Then melt the remaining chocolate and pour it over the peanut butter. Finally spread the chocolate to the edges of the cups.

Coconut Macaroon Cookies

Coconut Macaroon Cookies

1 14-oz bag sweetened flaked coconut

7/8 cup sweetened condensed milk (7/8 cup = 3/4 cup plus 2 tablespoons)

1 teaspoon vanilla extract

2 large eggs whites

1/4 teaspoon salt

Preheat oven to 325 degrees

Line two pans with parchment paper. Put two oven racks in center of oven.

In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Set aside.

In the bowl beat or whisk the egg whites and salt until stiff peaks form. Fold the egg whites into the coconut mixture.

Form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.

The macaroons can be frozen for up to 3 months. Let them cool completely and store in an airtight container . Put parchment paper between layers.

Carrot Cake Sandwich Cookies

Carrot Cake Sandwich Cookies

1 cup butter

1 cup packed brown sugar

1/2 cup granulated sugar

1/2 tsp salt

1 tsp baking soda

1 1/2 tsp ground cinnamon

1 tsp vanilla extract

2 eggs

3 cups old fashioned oats

1 1/2 cups all-purpose flour

1 cup finely grated or food processed carrots

Preheat your oven to 350 degrees F. In your mixer bowl or large mixing bowl add in butter and sugar. Cream together for 1 minute. Add in salt, soda, cinnamon, and vanilla and mix until combined. Add in eggs, one at a time, mixing well after each egg. Now add in your flour, oats and carrots.

I used a small scoop for my cookies. Since there will be 40 cookie, 20 double cookies. Put it on a parchment lined cookie sheet leaving a space in between and bake for 11 minutes. Let cool for 2 minutes on the pan and then remove to a cooling rack. Let it cool completely before putting on the filling.

Cream Cheese Filling

1- 8oz. block of cream cheese, softened

1 1/2 cup powdered sugar

2 tbsp butter

1-3 tsp milk (this all depends on your mixture)

Combine all ingredients. Put the cream cheese on the flat side of the cookie and sandwich it with another cookie.

Homemade Cherry Blossoms

2 cups chocolate chips

1/4 cup coconut

1/4 cup creamy peanut butter

1/4 cup crushed peanuts

1/2 cup powdered sugar

maraschino cherries

Filling

1/4 cup powdered sugar

couple tbsp cherry juice

Mix all the first ingredients in a sauce pan and stir until melted

Put a big tbsp in your mold and spread up the sides ,put in freezer to set.

Mix your filling and put 1/2 tsp in your chocolate mold and 1 cherry, put more chocolate mixture to level off, put back in freezer to set

Homemade Chocolate Bonbons