cupcakelady
1,000+ Views

Homemade Almond Joy Candy Bar (Gluten Free, Dairy Free, Paleo)

Ingredients 1½ cups shredded coconut, unsweetened ¼ cup coconut oil, melted 5 tablespoons coconut butter 1 teaspoon vanilla extract 2 tablespoons raw honey pinch of salt raw almonds Chocolate Shell: ½ cup cacao butter ½ cup chocolate chips (Enjoy Life) Instructions mix the shredded coconut, coconut oil, coconut butter, vanilla extract, honey and salt line an 8½” x 4½”-inch medium loaf pan with parchment paper and press the mixture into the bottom and sides of the pan refrigerate for about 1 hour and cut into small rectangles of approximately 2-inches long by 1.5-inches wide then return to the fridge melt the cacao butter and chocolate chips in a double boiler over simmering water and let chocolate cool for 5 minutes line a cookie sheet with parchment paper, place 2 almonds on each coconut bar and dip into the melted chocolate using a fork, one at the time refrigerate until chocolate hardens for a thicker shell of chocolate, dip in melted chocolate one more time and refrigerate until chocolate hardens Recipe makes approximately 13 (2” x 1½”) Almond Joy Candy Bars. Store in an airtight container in the fridge.
Comment
Suggested
Recent
Cards you may also be interested in
Cheesecake Cupcakes
Yield: 24 cupcakes Ingredients 2 cups finely crushed graham crackers (from 16 sheets) 3 Tbsp granulated sugar 7 Tbsp salted butter, melted 4 (8 oz) pkg cream cheese, softened 1 1/2 cups granulated sugar 3 Tbsp all-purpose flour 4 large eggs 2 tsp vanilla extract 1/2 cup sour cream 1/2 cup heavy cream Salted Caramel Sauce or Strawberry Sauce, recipes follow Make a Ginger Turkey Meatball Soup Directions Preheat oven to 350 degrees. In a mixing bowl, whisk together crushed graham crackers with 3 Tbsp granulated sugar. Pour in melted butter and stir mixture until evenly coated. Divide graham cracker mixture among 24 paper lined muffin cups, adding about a heaping Tbsp to each. Press mixture into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling. In a small mixing bowl, whisk together 1 1/2 cups granulated sugar with 3 Tbsp flour until well blended. Add softened cream cheese to a separate mixing bowl and pour sugar mixture over top. Blend mixture on low speed until smooth. Mix in eggs one at a time and blend on low speed, while scrapping sides and bottom of bowl and mixing just until combined after each addition. Add vanilla, sour cream and heavy cream and mix just until combined. Tap mixing bowl against counter top about 30 times to release some of the air bubbles. Divide mixture among muffin cups filling each cup nearly full. Bake in preheated oven 20 - 23 minutes, centers should still jiggle slightly, don't overbake (if they begin to crack they are starting to become overbaked). Remove from oven and allow to cool 1 hour. Cover loosely with plastic wrap and transfer to refrigerator and chill 2 hours. Serve chilled with a spoonful of Salted Caramel Sauce or Strawberry Sauce (note: for best results spoon topping on just before serving). Store in an airtight container in refrigerator or freeze. Recipe Source: Cooking Classy
Smores Cheesecake
Yield: 9 inch cheesecake Ingredients Crust 1 1/4 cup graham cracker crumbs 5 tbsp butter, melted 5 tbsp sugar Cheesecake filling 24 ounces packages of cream cheese, softened (three 8 ounce packages) 1 cup sugar 2 tbsp flour 3/4 cup cocoa (I use Hershey's Special Dark Cocoa) 4 eggs, room temperature 1 cup sour cream 1/2 tsp vanilla extract 1 1/2 cups mini marshmallows 1/2 cup hot fudge topping, warm, plus more for topping (I used most of this 12.8 oz jar) 45-50 large marshmallows (for topping) Instructions Crust 1. Heat oven to 325 degrees. 2. In a small bowl, combine crust ingredients and mix well. 3. Press mixture into the bottom and up the sides of a 9-inch springform pan with parchment paper in the bottom. 4. Bake crust for 10 minutes then remove. 5. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in, and set aside. Cheesecake filling 1. Reduce oven to 300 degrees. 2. In a large bowl, blend the cream cheese, sugar, flour and cocoa with an electric mixer until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl. 3. Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. 4. Add the sour cream and vanilla extract. Beat on low speed until well combined. 5. Add marshmallows in an even layer in the bottom of the pan, on top of crust. 6. Pour hot fudge topping over marshmallows. 7. Pour the cheesecake filling into the pan. 8. Place springform pan inside another pan. Fill outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. 9. Bake for 1 hour and 35 minutes. Marshmallows may boil up through the top. 10. Turn off heat and leave cheesecake in oven with door closed for 20 minutes. 11. Crack oven door and leave the cheesecake in the oven for another 20 minutes or until set. 12. Remove from oven and chill. 13. Once completely chilled, preheat oven to 350 degrees on convection bake. 14. Remove springform pan sides from cheesecake and place cheesecake on a cookie sheet. 15. Top cheesecake with a layer of marshmallows. 16. Bake for about 10-12 minutes, or until marshmallows begin to brown. 17. Remove cheesecake from oven and drizzle with more hot fudge and graham cracker crumbs. 18. Cheesecake can be served warm out of the oven (which I recommend), or refrigerated and served cold.
Red Velvet Goes Naked
You can call this a Valentine wedding cake or simply the best vision of red velvet gone naked that you will ever see! Photographed by Cape Town and destination wedding photographer, Jilda G, you can see just how visionary this cake really is! You've got the hot naked cake trend happening, plus the bliss of all that rich decadent red velvet cake that's been iced with just-as-epic cream cheese frosting! OH MY!!!!! Keep scrolling to see Alton Brown's FIVE STAR recipe via Food Network! Ingredients 13 1/2 ounces powdered sugar 12 ounces cream cheese, room temperature 3 ounces unsalted butter, room temperature 1 1/2 teaspoons vanilla extract Pinch kosher salt Directions Using a stand mixer, combine the cream cheese and butter on medium speed, just until blended. Add the vanilla and salt and continue beating. On low speed, add the powdered sugar in four batches, beating until smooth. Refrigerate for 5 to 10 minutes before using. Recipe courtesy of Alton Brown, 2011, via Food Network Not feeling cake for your wedding (or for Valentine's Day)? Then make something just as magical: Red Velvet Cheesecake Cookies! This comes from a fellow Vingler, @popcoco98. Click here to be directed to the recipe automatically! For all my beauty queens out there, I'd like you to take a break from the makeup (for just a second) and get hyped for these babies. Tagging you because there is a STRONG correlation between loving makeup and loving red velvet treats. LOL @jordanhamilton @kaminisingh @TessStevens @mikayla @ChelseaHeyes @QueenYuki @KyotieWolf @Donnas @ImUrBestFriend @galinda @Bekka @RaquelArredondo @jazziejazz @rmayra1 @prgurl4u2envy @DemiP @alannasofia
White Chocolate Caramel Cheesecake
Caramel Sauce: 1 1/2 cups granulated sugar 1 3/4 teaspoons lemon juice 1 pint heavy cream 4 tablespoons unsalted butter Before I get into making the sauce, let me note that this isn't the easiest way for most home cooks to go about making caramel sauce. Melting almost pure sugar in a pan is pesky and it can burn quite easily. If you're not feeling up to attempting this part of the recipe, feel free to buy your favorite caramel sauce and warm it gently to glaze the cheesecake. In a medium sauce pan over medium high heat (I'm using non-stick for this), combine the sugar and lemon juice. Stir with a wooden spoon until the sugar is mostly melted then set aside the spoon and swirl the pan over the heat to keep the color even throughout. Continue to cook and swirl until it sugar turns a medium amber color. Watch it carefully, the sugar will quickly darken and should it become dark brown or black it will taste bitter and unpleasant. When the sauce turns the right color slowly whisk in the cream. If the caramel hardens with the addition of the cream, do not worry. Just continue to add the cream and bring the mixture back to a a boil over medium heat. Continue to stir until the sugar has remelted. Allow to boil for 5 minutes then remove from heat and stir in the butter. Pour into a heat safe container and chill until ready to use. Crust: 10 ounces graham crackers, crushed into crumbs 7 tablespoons unsalted butter Cheesecake Filling: 3 8-ounce packages of cream cheese, room temperature 1 1/4 cups granulated sugar 1/2 cup heavy cream 8 ounces good quality white chocolate, chopped 5 large eggs 1 teaspoon vanilla extract pinch salt boiling water Pre-heat the oven to 375°F. Combine the graham cracker crumbs with the melted butter and press into the bottom and 1 1/2 inches up the side of a 10 inch spring form pan. Bake for 10 minutes and then allow to cool completely on a wire rack. Reduce the heat to 325°F and prepare the cheesecake batter. Place the chopped white chocolate into a heat safe bowl and set aside. Bring the 1/2 cup of cream to a simmer over medium heat in a small sauce pan. Pour the hot cream over the white chocolate, jiggle the bowl to submerge it and allow to stand for one minute. Stir the chocolate gently until melted completely. In your mixer with the paddle attachment, beat the cream cheese until smooth and lump free. Add the sugar and mix, scraping down the sides of the bowl as needed. On medium speed, slowly add the white chocolate ganache. Once combined you can add the eggs, one at a time, beating on low speed until each egg is incorporated. Once you've added all the eggs, mix in the vanilla and salt and pour into your prepared pan. Set the pan onto a couple large sheets of aluminum foil and smooth them up the sides of the pan to waterproof. Set the cheesecake into a large roasting pan and then place in the oven. Pour the boiling water into the roasting pan, filling to about one inch (no higher than the lowest edge of aluminum foil). Allow to make at 325°F for one hour then reduce heat and bake at 300°F for an additional 60-90 minutes until the center is just set. Remove from the oven and allow to cool completely on a wire rack. Once cool chill for at least 4 hours before serving. To glaze, gently warm the 1 cup of the caramel sauce on the stove or in the microwave until slightly runny and then pour onto the cheesecake. Smooth the caramel over the cake and you're ready to serve. Enjoy.
Smoothie Blenders - Make a Healthy Drink With the Best Blender
You can't make a smoothie without a blender or a food processor. Well, perhaps you can but it won't be easy. And because convenience and ease is one of the smoothie's selling points, you'll have to invest in a good blender if you want to enjoy a healthy smoothie. Invite you to: More information about best blenders review website Tips for Choosing a Smoothie Blender A blender is necessary to break up and blend the fruits and other ingredients in a smoothie. This is something that a juicer cannot do. A juicer will allow you to get only the fruit or vegetable juice, leaving behind the fiber. You won't be able to incorporate the ice, milk, yogurt, protein powder and other smoothie ingredients. If you are going to purchase a smoothie blender, think about the fruits and other ingredients that will go into your drink. Many fruits are small and soft and they can be easily blended. Some fruits are harder, like apples and pears. Vegetables can also be tough on a blender. You must have an idea about what fruits and vegetables you will be using so that you can choose a suitable blender. If you want to add ice cubes, make sure your smoothie blender can handle it. Your blender must be powerful enough to process the fruits and vegetables for your smoothies. If it's not strong enough, you may get large chunks of fruits instead of a creamy smoothie. See more here: https://www.nairaland.com/4592387/almost-every-kitchen-minumum-one#68979766 Another thing to consider is the capacity of your blender. If you will be making large batches of healthy smoothies, you'll need a blender with a large flask. The blender should be easy to clean. You should be able to take out the blades so that you can clean the equipment properly. Otherwise, you'll have smoothie residues left in the blender. Make sure the blender is safe to use. It should come with a warranty. You can purchase a good blender online or at your local appliance store. What are the Best Smoothie Blenders? There are many brands and models of blenders out there that you can use to make a healthy smoothie. Choosing the best one is a matter of personal preference. You also have to think about your budget. A good quality, economical blender such as an Oster blender is suitable if you are just starting out. If you want to spring for a professional-grade blender, you may want to consider a VitaMix or BlendTec blender. These two are powerful blenders and they can even crush ice cubes. Keep in mind that professional blenders are expensive so you may want to give it some thought before deciding on the best smoothie blender for your needs. Welcome to us: https://www.utest.com/forums/18230/page/1