Tag Archives: Candy

Easy Coconut Truffles

Easy Coconut TrufflesWith all the coconut recipes in my archives, you’d never guess that I couldn’t stand it when I was a child. I don’t know when I started to like it—I’m guessing around the time when my whole extended family randomly started bringing German Chocolate Cake to every occasion…?

Well, I guess it’s not important. The point is that coconut is my jam and I bake with it as often as possible.Easy Coconut TrufflesI spent a good chunk of January working on a coconut cookie for the blog, but the recipe’s just not quite “there.” I was a little bummed after round 4, realizing that I was going to have to let the recipe come to me rather than forcing it (baking gets spiritual around these parts). In the meantime though, I had three bags of sweetened flaked coconut taking up space in my kitchen. I realize that bags of coconut don’t have souls, but I swear they were taunting me.Easy Coconut TrufflesEasy Coconut TrufflesEasy Coconut TrufflesEasy Coconut TrufflesEasy Coconut TrufflesAnd so, I threw the contents of one in a bowl with a cup of sweetened condensed milk (a la this), rolled the mixture into balls, coated them with dark chocolate and topped ‘em off with toasted coconut, and called them Valentine’s Day-appropriate…which they are.Easy Coconut TrufflesEasy Coconut Truffles are way better than any candy you’ll find in a heart-shaped box, and super fun to make at home. They require a grand total of six ingredients (!) and are chock-full of coconut flavor thanks to the creamy filling and toasty garnish. And even though they’re a little imperfect, they’re completely wonderful.

If that’s not a metaphor for love, I don’t know what is.Easy Coconut Truffles

Easy Coconut Truffles
makes about 3.5 dozen truffles

Filling:
1 14-ounce bag sweetened flaked coconut
1 cup sweetened condensed milk
pinch of salt

Coating:
12 ounces dark chocolate, chopped (not chocolate chips)
1 teaspoon coconut oil (or butter)
1 teaspoon corn syrup (or mild honey)

Toasted Coconut:
1 cup sweetened flaked coconut

Special Equipment:
microwave-safe bowl or double boiler
parchment paper
baking sheet or a few plates (must fit in refrigerator)

Make the filling. In a large mixing bowl, use a silicone spatula or wooden spoon to stir together coconut and sweetened condensed milk until combined and a bit sticky. Cover mixture loosely with plastic wrap and refrigerate for 1 hour, or up to a day.

Make toasted coconut. Preheat oven to 325F. Scatter coconut on a dry rimmed baking sheet. Bake coconut, stirring every 3-4 minutes until toasted to your liking, about 8-10 minutes. Set aside to cool completely.

Line a rimmed baking sheet (or a few plates) with parchment paper. Remove coconut mixture from refrigerator. Lightly grease your hands. Scoop mixture in 1/2 tablespoon (1 1/2 teaspoons) increments and roll into balls with your palms. Place on prepared baking sheet. Repeat until all coconut mixture is used. Refrigerate for 30 minutes (or freeze for 15).

Make the coating. Place chopped dark chocolate in a microwave-safe bowl. Microwave for 1 minute. Stir with a fork. Add coconut oil. Continue to microwave in 30 second increments, stirring in between, until smooth. Stir in corn syrup.

To dip, drop one ball of coconut into the melted chocolate and use a fork to coat it in chocolate. Drain briefly by scraping the tines of the fork on the edge of the bowl. Use the fork to gently lay the truffle on the prepared pan. Immediately top with a pinch of toasted coconut. Continue this process until all truffles are coated and garnished.

Place baking sheet in the refrigerator for 15 minutes, or until chocolate has set. Serve.

Truffles will keep in an airtight container in the refrigerator for up to a week.Easy Coconut TrufflesEasy Coconut TrufflesEasy Coconut Truffles

Monster Cookies

Monster CookiesIf you’re keeping track, this is my third Monster recipe in 18 months, but I took the long way around, posting two spin-offs of this recipe before posting the real deal. Logic isn’t always my bag. Monster CookiesIf you missed my Monster Blondies and Monster Carmelitas and are wondering why I’m talking about monsters and if this is another Halloween thing, the short answers are

  1. Monster Cookies are peanut butter oatmeal cookies with M&Ms and chocolate chips.
  2. Nobody seems to know exactly where the name came from, but it has something to do with them being loaded with so many good things. A “Monster mash”-up, if you will.
  3. Not traditionally, but the name works. It’s Halloween food if you say it is. Or if you steal your kids’ Halloween candy and use it to make Monster Cookies.Monster CookiesMonster Cookies

When going about trying to make the best Monster Cookies I could muster, I started with my recipes for Oatmeal Raisin Cookies and Monster Blondies and went from there. After a few tweaks, like finding the right amount of peanut butter, reducing the oats and adding a chill, I’m happy to report that the results are pretty stellar.Monster CookiesWe’re talking puffy, chewy, peanut buttery cookies that have just the right amounts of oats, M&Ms and chocolate chips. I had every intention of pawning these off on friends and acquaintances, but they’re so delicious that I kept them all for myself. #sorrynotsorryMonster CookiesTo that point, Monster Cookies stay good for a whole week! Day after day, I kept waiting to bite into one and be disappointed, but the batch came and went and nary a sad cookie was eaten.

But, I mean, when cookies are this colorful and delectable, how could they ever be anything but delightful?Monster Cookies

Monster Cookies
makes about 2.5 dozen cookies

1 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1/2 cup (1 stick) unsalted butter
3/4 cup creamy-style peanut butter
1 1/4 cups light brown sugar, packed
2 large eggs, room temperature
2 teaspoons pure vanilla extract
2 cups old-fashioned oats
3/4 cup M&Ms candy
3/4 cup semisweet chocolate chips

In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Combine butter and peanut butter in a microwave-safe bowl. Heat in 30 second increments in the microwave, stirring between, until melted and smooth. Transfer mixture into a large mixing bowl.

Whisk brown sugar into the butter-peanut butter mixture. Add eggs one at a time, whisking to combine, followed by vanilla. Mix in flour mixture. Use a silicone spatula or wooden spoon to fold in oats, followed by M&Ms and chocolate chips. Cover cookie dough with plastic wrap and chill at least 2 hours or up to 3 days.

Preheat oven to 350F. Line two rimmed baking sheets with parchment paper or silicone baking mats. Set aside.

Scoop dough in 2 tablespoon increments and roll into balls. Set at least 2 inches apart on prepared pans. Bake 10-11 minutes, rotating pans top-to-bottom and back-to-front at the 6 minute mark.

Let cookies cool on their pans for 7-10 minutes before removing to a rack to cool completely. Repeat dough rolling and baking until all dough is used.

Cookies will keep very well in an airtight container at room temperature for up to a week.Monster CookiesMonster Cookies

M&Ms Cookies

M&Ms CookiesHere’s a little midweek cheer! I mean, is it possible to be anything but cheerful when there are M&Ms Cookies around? I think not!M&Ms CookiesThese are simply a homemade version of my favorite bakery cookie. They’re super easy to make and oh-so-colorful and the happiest thing to come out of my kitchen in months. I can’t look at them without smiling. I can’t eat one without smiling either!M&Ms CookiesM&Ms CookiesButtery and heavier on granulated sugar than brown, these cookies have crispy edges and puffy, tender centers that melt in your mouth. And that’s to say nothing of the glut of M&Ms scattered throughout! Soft cookie + melty candy-coated chocolate—YUM.M&Ms CookiesM&Ms Cookies hold up extremely well for days. I’m a bit of a diva about leftover cookies, but I was still reaching for these four days post-bake!M&Ms CookiesM&Ms CookiesThe rest of the batch were taken to an event and placed alongside a coffee pot and a box of Oreos. It’ll come as no surprise that these went first. I suppose homemade cookies almost always go first, but I think M&Ms Cookies are especially hard to resist. Their appeal could be chalked up to a lot of things (homemade, filled with candy, etc.) but I’m choosing to believe it’s the cheer.M&Ms Cookies

M&Ms Cookies
makes about 18 medium cookies

1 2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
10 tablespoons unsalted butter, melted
1/2 cup granulated sugar
1/3 cup light brown sugar, packed
1 large egg, room temperature
1 1/2 teaspoon pure vanilla extract
1 cup M&Ms candy

Preheat oven to 350F. Line two rimmed baking sheets with parchment, set aside.

In a small-medium mixing bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In a medium-large mixing bowl, use an electric mixer to beat butter until fluffy. Add granulated and light brown sugars, and beat to combine. Mix in egg and vanilla. Add dry ingredients in two installments, mixing to combine. Is Use a silicone spatula or wooden spoon to fold in M&Ms.

Scoop dough by in 2 tablespoon increments, roll into balls, and set 3-inches apart on prepared pans.

Bake cookies for 10 minutes, rotating pans top-to-bottom and front-to-back at the 5 minute mark. Let cool on the pan for 5 minutes before removing to a rack to cool completely. Repeat rolling, crosshatching, and baking with remaining dough, letting the pans return to room temperature between batches.

Cookies will keep in an airtight container at room temperature for up to a week.M&Ms CookiesM&Ms CookiesM&Ms Cookies

Chocolate M&Ms Cookie Cake

Chocolate M&Ms Cookie CakeBack in November, I made this Chocolate M&Ms Cookie Cake for a friend’s birthday. I thought it was cute, so I posted a picture of it on my social media with a #comingsoon…and then promptly forgot* about it because Christmas, Valentine’s Day, Easter, my birthday, and so on and so forth.

*For the record, I did post a single-serve version.Chocolate M&Ms Cookie CakeBut I remembered now. Seven months later than anticipated, but I remembered. I promise you, Chocolate M&Ms Cookie Cake is worth the wait.Chocolate M&Ms Cookie CakeWe’re talking about a rich, thick chocolate cookie studded with colorful candy and finished off with a flourish of chocolate buttercream. What’s not to love?!Chocolate M&Ms Cookie CakeChocolate M&Ms Cookie CakeIt’s easy too—it’s basically just a slightly smaller batch of my Double Chocolate Cookie dough with M&Ms instead of chocolate chips.Chocolate M&Ms Cookie CakeChocolate M&Ms Cookie CakeBake it up in a cake pan, let it cool, and pipe on a buttercream border. In my opinion, that last step is the thing that takes this recipe from “giant cookie” to “cookie cake.” Not that there’s a thing in the world wrong with a giant cookie, am I right?!Chocolate M&Ms Cookie CakeSlice it up and share with people you love this weekend or for the Fourth of July (with holiday-appropriate M&Ms!) or pretty much any old time. Or, you know, follow my lead and completely forget about it for seven months and then wonder why you didn’t make it sooner.

(Don’t be like me.)Chocolate M&Ms Cookie Cake

Chocolate M&Ms Cookie Cake
makes 1 9-inch round cake

3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
1 cup light or dark brown sugar, packed
1/3 cup natural unsweetened cocoa powder
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon Kosher or sea salt
1 cup M&Ms candy

For decoration:
Chocolate Buttercream (recipe below)
M&Ms candy

Preheat oven to 350F. Grease a 9-inch round cake pan with butter. Line the bottom with parchment and grease again. Set aside.

Combine butter, brown sugar, and cocoa powder in a microwave-safe bowl. Microwave in 30 second increments, stirring in between, until butter is melted. Mixture will be a bit grainy.

Let mixture cool a few minutes before transferring to a large mixing bowl. Whisk in eggs one at a time, followed by vanilla. Whisk in flour, baking soda and salt. Use a silicone spatula or wooden spoon to fold in M&Ms candy.

Transfer dough to prepared pan and spread into one even layer. Bake 24-27 minutes, or until the top no longer appears shiny.

Let cookie cake cool completely in the pan on a rack. Run a small, thin knife around the edge of the pan before inverting the cake onto the rack. Revert onto a serving plate. Decorate with Chocolate Buttercream and M&Ms as desired.

Decorated cake will keep at room temperature for up to two days, or in the refrigerator for up to five.

Chocolate Buttercream
makes about 1 1/2 cups

1/2 cup (1 stick) unsalted butter, softened to room temperature
1 1/4 cup confectioner’s sugar
6 tablespoons natural unsweetened cocoa powder
pinch of Kosher or sea salt
1 teaspoon pure vanilla extract
3 tablespoons heavy cream

In a large mixing bowl, use an electric mixer to beat butter until light and fluffy (about two minutes). Beat in confectioner’s sugar, followed by cocoa powder and salt, scraping down the bowl as necessary. Add in vanilla and heavy cream. Beat on high for 1-2 minutes, until very fluffy.

Load into a piping bag fitted with a tip (I used a star tip here), or spread with an offset icing knife.Chocolate M&Ms Cookie CakeChocolate M&Ms Cookie CakeChocolate M&Ms Cookie Cake

Chocolate-Covered Strawberry Buttercreams

Chocolate-Covered Strawberry ButtercreamsI am irrationally irritated by the fact that strawberries are so popular in Valentine’s Day treats. The amount of time I spend stewing over this sort of thing is more than a little ridiculous, but can you blame me? Strawberries aren’t in season right now—most of the punnets in the produce section have the flavor and texture of a styrofoam cup, but they are red and pretty, so there’s no doubt that this February crop will sell like hotcakes* for years to come.

*This is a thing my mother says. I have never said this before today. I barely understand the metaphor. Lord help me.Chocolate-Covered Strawberry ButtercreamsPersonally, I like to bypass the off-season fruit this time of year and reach for freeze-dried strawberries instead. I buy ‘em at Trader Joe’s, whirl them into powder and fold it into all sorts of things. They deliver big fresh strawberry flavor anytime of year and I love the natural pink color they provide, especially in buttercream frosting.Chocolate-Covered Strawberry ButtercreamsFluffy buttercream with a fresh strawberry punch? Sign. me. up ❤Chocolate-Covered Strawberry ButtercreamsFrosting is, of course, most traditionally used as a flourish on cakes and cookies and bars, but today, I’m putting it in the spotlight with these Chocolate-Covered Strawberry Buttercreams!Chocolate-Covered Strawberry ButtercreamsChocolate-Covered Strawberry ButtercreamsThese bite-sized bonbons have sweet, creamy strawberry buttercream centers, a crackly coat of dark chocolate coating, and a smattering of sprinkles—I don’t know about you, but that combination of things is definitely the way to my heart.Chocolate-Covered Strawberry ButtercreamsAdd to that that these no-bake beauties are are simple to make and keep for days on end (as long as your heavy cream stays good), and you’ve got a Valentine’s Day treat that’ll have people lining up to get your number.Chocolate-Covered Strawberry ButtercreamsI mean, they may only want it so that they can get more homemade candy, but is that such a bad thing?Chocolate-Covered Strawberry Buttercreams

Chocolate-Covered Strawberry Buttercreams
makes about 5 dozen candies

1 1.2-ounce package freeze dried strawberries
1/2 cup (1 stick) unsalted butter, softened to room temperature
2 cups confectioners sugar
pinch of Kosher or sea salt
2 teaspoons pure vanilla extract
3 tablespoons heavy cream
16 ounces dark chocolate (not chocolate chips)
sprinkles (optional)

Place freeze dried strawberries in a food processor and process until they are powder, about 30 seconds.

In a medium-large mixing bowl, use an electric mixer to beat butter until light and fluffy, about 2 minutes. With the mixer on low, beat in confectioner’s sugar, strawberry powder, and salt. Mixture may be alarmingly crumbly—this is normal. Add vanilla and heavy cream. Beat until thick and very fluffy, about 2 minutes.

Press a sheet of plastic wrap to the surface of the frosting. Chill in the refrigerator for at least 1 hour or up to a day.

Line a rimmed baking sheet with parchment. Remove chilled frosting from the refrigerator and discard the plastic wrap. Scoop frosting by the teaspoon, roll into balls, and place on prepared pan. Coating your palms in confectioner’s sugar will help the rolling process. Chill rolled frosting uncovered for one hour.

Use a large, sharp chef’s knife to chop chocolate. Place in a microwave-safe bowl. Melt chocolate in 30 second increments, stirring between, until smooth. Alternatively, melt chocolate in a double boiler. Let cool five minutes.

Line a rimmed baking sheet with parchment. Remove buttercream balls from the refrigerator.

To dip, drop one ball of buttercream into the melted chocolate. Use a fork to coat buttercream in chocolate. Drain briefly by scraping the tines of the fork on the edge of the bowl. Use the fork to gently lay the buttercream on the prepared pan. Immediately top with sprinkles, if using. Continue until all buttercreams have been coated and topped. Chocolate may be re-warmed in 15 second increments as needed.

Chill buttercreams for at least fifteen minutes before serving. Store in an airtight container in the refrigerator.

Chocolate-Covered Strawberry ButtercreamsChocolate-Covered Strawberry Buttercreams