Last night was my
favorite night of the year. The annual Samuels family holiday party.
And oh what a holiday
party it was.
As usual there was
great food, great drinks and a ridiculous amount of singing and dancing.
I would like to point
out that our holiday parties are never advertised as a party that you would
dance at. But every year with out fail, at a certain point in the night a
switch turns on and everyone starts singing into wooden spoons and paper towel
holders and dancing like a crazed dance troop. Usually right after some sort of
group shot.
The rest of my weekend
is going to be spent recovering from all the fun and dancing and shots.
Part of my resting is
making yummy things.
Like these little
tasty suckers.
You will need…
2 cups sweetened
coconut flakes
8 ounces sweetened
condensed milk
Pinch of salt
Roasted salted almonds
16 ounces good milk or
dark chocolate, chopped
Start by combining the
coconut, condensed milk and salt in a bowl. Make sure it is completely
combined.
Pop it in the fridge
and let it refrigerate for 20 minutes. Just till it is hard.
While the mixture is
cooling, place a metal bowl in a large pot of gently boiling water and add in
the chopped chocolate.
Use the double boiler
to melt the chocolate until it is smooth.
After the coconut has
cooled and hardened, remove it from the fridge and use your hands to roll
coconut balls and place them on a parchment lined baking sheet.
Place and almond in
the top of each ball, pressing it gently into the coconut.
Freeze the balls for 7
to 10 minutes.
When the chocolate is
melted and the balls have been in the freezer, use 2 spoons to place the balls
in the chocolate and roll them around until they are completely covered.
Place them back on the
sheet and allow the chocolate to harden.
Serve.
Love and Beer Floats
Angela
Dark Chocolate "Almond Joy"
2 cups sweetened
coconut flakes
8 ounces sweetened
condensed milk
Pinch of salt
Roasted salted almonds
16 ounces good milk or
dark chocolate, chopped
Start by combining the
coconut, condensed milk and salt in a bowl. Make sure it is completely
combined.
Pop it in the fridge
and let it refrigerate for 20 minutes. Just till it is hard.
While the mixture is
cooling, place a metal bowl in a large pot of gently boiling water and add in
the chopped chocolate.
Use the double boiler
to melt the chocolate until it is smooth.
After the coconut has
cooled and hardened, remove it from the fridge and use your hands to roll
coconut balls and place them on a parchment lined baking sheet.
Place and almond in
the top of each ball, pressing it gently into the coconut.
Freeze the balls for 7
to 10 minutes.
When the chocolate is
melted and the balls have been in the freezer, use 2 spoons to place the balls
in the chocolate and roll them around until they are completely covered.
Place them back on the
sheet and allow the chocolate to harden.
Serve.
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