Coconut Cake Balls

Made by: Angela

1 prepared white cake (may use a cake mix)

1 can of vanilla frosting (or 1.5 C of homemade frosting)

1 t of coconut extract

1 pkg (24 oz) of chocolate almond bark

¼ C of shredded coconut, toasted

After the completed cake has cooled, crumble finely. Add frosting and extract to the cake crumbs, mix well until combined. Shape dough into balls. Place balls on a cookie sheet lined with wax or parchment paper. Place ball-filled sheet into the freezer. Freeze for at least an hour.

Retrieve balls from the freezer after they have set, prepare the almond bark as directed on the package, and dip cake balls in the candy coating using a fork and spoon*. Drizzle any remaining chocolate over dipped cake balls for decorative touch. Sprinkle with toasted coconut.

Easy peasy. Makes nearly 30 cake balls.

* use the fork as a cradle to rest the ball over the bowl and the spoon to pour the chocolate on. Tap the fork gently against the bowl’s rim to remove excess chocolate then place ball on wax paper.

Double Chocolate Bundt Cake

Made by: Emma

1 -(18.25 ounce) package devil's food cake mix
1 -(3.9 ounce) package instant chocolate pudding mix
4 eggs
1 cup sour cream
1/2 cup vegetable oil
1/2 cup water
2 cups semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Have all ingredients at room temperature.


In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, sour cream, oil and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.


Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Chocolate glaze

3/4 cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract


In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.


Spread warm glaze over top of cake, letting it drizzle down the sides.

Chocolate Covered Potato Chips

Made by: Taylor

1 bag of wavy potato chips
1 pkg. milk chocolate chips

Melt chocolate chips (use as many as you need) in the microwave, stirring every 30-45 seconds until smooth.
Dip potato chips in melted chocolate, then place on lined cookie sheet.  Let chocolate set in refrigerator for 15-30 minutes. Enjoy!

Brigadeiro

Made by: Kathryn

1 can sweetened condensed milk

1 Tbsp butter

1 egg yolk

2 Tbsp cocoa powder

1 pkg chocolate sprinkles

Combine all ingredients - except chocolate sprinkles - in a saucepan.  Cook mixture over low heat for 10-12 minutes, stirring constantly, until mixture has a thick, creamy consistency and does not stick to the bottom of the pan.  Pour the mixture onto a greased plate and allow to cool.  Once cooled, divide and roll into small balls (You might want to grease your hands with butter before rolling).  Roll finished balls in chocolate sprinkles and enjoy!

Chocolate Idiot Cake with Salted Caramel Sauce

Made by: Heather

10 oz. bittersweet or semisweet chocolate, coarsely chopped (recommend ScharffenBerger or another good quality chocolate)

7 oz. butter, salted or unsalted, cut into pieces

5 large eggs, room temperature

1 cup sugar

Preheat oven to 350 degrees.

Butter a 9 inch springform pan and dust it with cocoa powder.

Melt the chocolate and butter in a double boiler (or microwave), stirring occasionally, until smooth.  Remove from heat.

In a separate bowl, whisk together the eggs and sugar and then whisk in melted chocolate mixture until smooth.

Pour the batter into the springform pan and cover the top of the pan tightly with a sheet of foil.  Put the springform into a larger baking pan (ex - a roasting pan) and add enough hot water to come halfway up the outside of the cake pan.

Bake for 1 hour and 15 minutes.

The cake is done when it feels "just set, like quivering chocolate pudding".  

Remove cake from water bath, remove foil and allow to cool on a cooling rack. Serve in thin slices draped with salted caramel sauce (See recipe below).

Can wrap and store in the refrigerator for 3-5 days.

Recipe Source: Davidlebovitz.com

Salted Caramel Sauce:

1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice
1/2 teaspoon salt, (kosher or sea)

Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved. Cover the saucepan and let it cook over medium heat for 3 minutes.

 After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.

 Swirl the liquid around the pan (not stirring) so that the caramel doesn’t burn. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.

Carefully pour the heavy cream into the mixture. The mixture will bubble up significantly and will be very hot.  Carefully stir the mixture.

Add the butter, lemon juice, and salt. Stir until combined.  Then, stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes. Can keep in refrigerator in a sealed container.

Recipe Source: Around the Table on Blackberry Farm

Bittersweet Chocolate Mousse

Made by: Nancy

• 
  
• 4 large egg yolks
• 1/4 cup sugar
• Pinch of salt
• 2 tablespoons unsweetened cocoa powder
• 2 ounces bittersweet chocolate
• 3/4 cup heavy cream 
• 
  
• Finely chop chocolate; set aside. In a double boiler, whisk yolks, sugar, and salt until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes. Off heat, quickly whisk in chopped chocolate until melted and cocoa until smooth (mixture will be thick). Cool to room temperature.
• 
  
• In a separate bowl, whip cream until soft peaks form. Whisk half of whipped cream into room-temperature chocolate mixture. Gently fold in remaining whipped cream. Divide mousse among serving dishes. Chill at least 2 hours and up to 1 day.
• 
  
• Remove mousse from refrigerator 15 minutes before serving. Garnish with strawberry or chocolate.
• 
  
• NOTE: To store mousse, place a paper towel under the plastic wrap (without touching mousse) before sealing for refrigeration. The paper towel will absorb the drops of condensation that might otherwise drip onto the surface.

Recipe Source: Marthastewart.com

Peanut Butter Chocolate Dessert

Made by: Debbie

20 chocolate cream-filled cookies, divided

2 Tbsp butter, softened

1 pkg (8 oz) cream cheese, softened

1/2 cup peanut butter

1 1/2 cups confectioners' sugar, softened

16 oz. frozen whipped topping, thawed, divided

15 miniature peanut butter cups, chopped

1 cup cold milk

1 3.9 oz pkg instant chocolate fudge pudding mix

Crush 16 cookies, toss with butter. Press into an ungreased 9-in. pan.

In a large bow, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping.  Spread over the crust.  Sprinkle with peanut butter cups.

In another large bowl, beat the milk, pudding mix and the rest of the confectioners' sugar for 2 minutes on low speed.  Let stand a few minutes until soft set.  Fold in remaining whipped topping.

Spread over peanut putter cups.  Crush remaining cookies and sprinkle on top as garnish. Cover and chill for at least three hours.

Recipe Source: Taste of Home Recipes

Chinese Pearl Meatball Cooking Demonstration

This month we were lucky to have Juying do a cooking demonstration for our group!  She showed us how to make a beautiful Chinese Pearl Meatball - a traditional food to serve for the Chinese New Year.  

It's called a pearl meatball because the rice covering the meatball adds a beautiful shimmer to the dish,

 making it elegant and delicious!

The recipe below is a basic recipe to follow, but can be adjusted to taste:

1 cup of soaked glutinous rice (soaked for 2 hours)
1 lb ground pork
2 Tbsp soy sauce
2-3 Tbsp sesame oil
1 spray green onion (chopped)
1/2 can water chestnuts (chopped)
3 cloves garlic (chopped)
1 egg
1/2 tsp white pepper
1 tsp salt
1/2 tsp sugar
1 Tbsp cornstarch
Optional: Dried Shitaki mushrooms (3-4) (soaked and chopped)
Optional: Dried shrimp (soaked and chopped)


How to Make a Chinese Pearl Meatball:


1. Soak the rice for 2 hours.


2. Mix the rest of the ingredients with ground pork in a mixing bowl and add 1 to 1.5 cups of water. Mix well and let sit for 30 minutes.

4. Roll the meat into a small ball.

5. Gently roll the meatball in rice to cover the meatball.

6. Place onto a plate that can sit inside of a bamboo steamer.


*If you do not have a bamboo steamer you can steam your meatball in a steamer rack on top of a rice cooker or other steaming system*


7. Bring 1/2 pot of water to boil and place the stacked bamboo steamer on top.  Make sure there's a good seal between the pot and the steamer.


8. Steam for 30 minutes.


9. Let cool and serve.

This dish was delicious and elegant! But even more importantly, it was a great education for everyone there to learn some of the tricks to cooking this traditional Chinese dish.  Thanks to Juying for all of her work and great cooking!

Fun Stir Fry for Kids

Made by: Juying

Juying also showed us how to make a fun Chinese stir fry for kids.

Preheat vegetable oil in a skillet pan or wok.  

Stir in chopped hotdogs and mixed vegetables of your choice.  Once heated add cooked, chilled rice. 

Flavor with ketchup.  Stir and heat together.  

In a separate pan, fry an egg:

                                      

Dish a mound of the stir fry onto a plate and cover with egg.

Tuck corners under, add a decoration out of ketchup on top, and you have a fun stir fry surprise that kids will enjoy!

Sweet and Sour Chicken

Made by: Debbie

Yes, this dish was so good the dish was empty by the time we got a picture in!

1 lb. chicken or pork cut up and cubed
1 Tbsp. Soy sauce
1 egg white
3/4 cup cornstarch


Mix soy sauce, egg white, and cornstarch.  Put meat cubes in mixture and coat well
Heat oil on pan or deep fryer, drop pieces in, deep frying 3 times, 2 min. Each time.

Sauce
1 cup water
1/4 cup sugar
1/4 cup vinegar
1/4 cup ketchup
2 Tbsp. cornstarch dissolved in 1/4 cup water


Combine all but cornstarch/ water mixture in a saucepan. Bring to a boil, add cornstarch mixture to desired consistency


Add pineapple chunks and serve.

Asian Lettuce Wrap

Made by: Marné

1 lb ground turkey
1 Tbsp soy sauce
1 tsp garlic (minced)
1 tsp ginger root

2 cups cooked rice

16 iceberg lettuce leaves or heart of romaine leaves

Dipping Sauce:
1/3 cup soy sauce
1/3 cup water
3 Tbsp lemon juice
2 tsp minced garlic
1 Tbsp ginger root
1 tsp sugar

Mix together turkey, soy sauce, garlic and ginger.  You can either form these into meatballs or brown turkey in a saucepan.  If you make them into meatballs, broil or grill meatballs for 10-12 minutes, or until cooked through.

Mix dipping sauce ingredients well.

Then layer rice onto lettuce leaf, top with a meatball and roll it up, dip into dipping sauce and enjoy!

Peach Cream Pie

Made by: Kathryn

Graham Cracker Crust (3 pies)
8 ounce cream cheese
2 tablespoons sugar
2 tablespoons milk
4 cups cool whip (thawed)
1 large package of instant vanilla pudding (2 cups milk)
1/2 teaspoon almond extract
6/7 fresh peaches or 4 cups canned
(This makes 3 pies)

1st Layer
Beat 8 oz cream cheese, stir in 2 tablespoons sugar and 2 tablespoons milk. Fold in 1 cup cool whip. Spread on crust. Lay a layer of peaches on top of first layer.
2nd Layer
Combine pudding, 2 cups of milk and almond extract. Stir in rest of cool whip. Pour on top of peaches.
3rd Layer
Decorate peaches on top

Coconut Cream Pie

Made by: Marné

1 can coconut milk
1 cup half and half
2 eggs
3/4 cup white sugar
1/3 cup corn starch
1/4 tsp salt
1 cup flaked coconut, divided
1 tsp vanilla

pie crust
whipped cream

In a saucepan combine coconut milk, half and half, eggs, white sugar, corn starch,  and salt.  Stirring constantly, bring to a boil over low heat. When thickened, stir in 3/4 cup coconut and vanilla.  Pour into baked pie crust and chill for 2-4 hours.  Toast remaining coconut and sprinkle on top.  Serve with whipped cream.

Cherry Chocolate Pie

Made by: Debbie P.

6 ounces semi-sweet chocolate, melted
2 packages (8 ounces each) cream cheese, softened (I used less fat version)
1/3 cup light corn syrup
2 eggs
1/3 cup whipping cream
1-1/2 teaspoons vanilla extract
1 (9-inch) Graham cracker crust
1 can cherry pie filling

Melt chocolate in small saucepan over very low heat, stirring until completely smooth. Set aside.
Beat cream cheese in large bowl with electric mixer until creamy, then blend in melted chocolate.  Gradually add corn syrup, beating until well blended.  Add eggs one at a time, beating just until blended.  Mix in cream and vanilla extract; pour into pie crust.
Bake in preheated 325 degree oven for 40 to 45 minutes until center is almost set. ( Actually more like 50 minutes.)  Cool on wire rack.  Cover and refrigerate for at least 3 hours.  Top with cherry pie filling.

Black & Raspberry Cobbler

Made by: Lynne

6 cups fresh berries 
  (blackberries and/or raspberries)
1/2 cup white sugar
3 Tbsp quick-cooking tapioca pudding powder 
  (or 2 Tbsp cornstarch)
1/4 cup melted butter

Place the berries into a bowl, and drizzle with melted butter.  Combine the sugar and pudding and sprinkle over the berries; toss evenly to coat.  Lightly grease a 9x13 baking dish.  Spread the berries into the dish.

2 1/2 cups flour
1 1/2 cups sugar
1 Tbsp baking powder
1 tsp salt
2 cups milk
1 Tbsp vanilla extract
1/4 cup melted butter

Combine dry ingredients.  Stir in the milk, vanilla, and melted butter until combined but slightly lumpy.  Pour the batter over the berries.  

Bake at 350 degrees for 1 hour or until the berries are tender and the crust is golden brown.