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No Bake Coconut Cream Balls

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These no-bake coconut cream scoops are a holiday game-changer. Imagine tender cake bites, wrapped in luscious white chocolate and adorned with vibrant sprinkles. They’re a delightful addition to any festive gathering.
Pack a bunch for a picnic or BBQ, and watch them disappear in seconds.
Craving a unique treat for July 4th? Say no more! These patriotic coconut cream scoops are all you need. If cake balls are new to you, you’re in for a delightful surprise. Every mouthful combines the richness of cake with the creamy goodness of white chocolate – an absolute treat!
And the best part? Making these cake balls is a breeze. Fun fact: I got a tad overenthusiastic the other day and sprinkles found their way into my melted white chocolate. Midway, the glossy white started flaunting a subtle blue hue, thanks to the glittery sprinkle mishap.

 INGREDIENTS:

8 oz of cream cheese, softened

° 1 tablespoon of softened butter

° 4 cups of powdered sugar, (icing sugar)

° 1 cup of grated coconut

° 1 bag (12 oz) of melting chocolate chips

* DIRECTIONS :

Your baking sheet must be lined wiith parchment paper; put aside.

Then choose a medium bowl and beat together cream cheese and butter with a hand mixer until blended. Now that it’s mixed, you can gradually add powdered sugar, then add coconut and make sure it’s well incorporated using a mixing spoon. And please refrigerate about about 1 hour.

At this point, you need to sprinkle your hands with powdered sugar and mold the coconut mixture into an egg shape.

Coconut eggs should be placed on baking paper and frozen for about 1 hour.

Now you had better melt the chocolate fondant according to the instructions on the package.

Once cooked, dip the egg into the chocolate with a fork and turn it over to cover completely. Then, help transfer the chocolate coated egg to the parchment paper using a second fork.

Remember to always refrigerate for about 5-10 minutes for the chocolate to harden.

And yes, serve immediately or store in the refrigerator in an airtight container; as wanted.

ENJOY !

 

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This recipe only lasted 30 mins in my house

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Ingredients: 2 cups all-purpose flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 cup crushed pineapple (with juice) 1 tsp vanilla extract 1/2 cup chopped pecans Optional: 1 tsp ground cinnamon or nutmeg for added warmth. Instructions: Prepare: Preheat … Read more

CREAMY POTATO & HAMBURGER SOUP

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Ingredients: 1 1/2 pounds lean ground beef 1 medium-sized white onion, diced 1 large clove of garlic, finely chopped 6 cups of chicken broth 6 cups of peeled and diced Russet potatoes 2 cups of your favorite frozen vegetable medley 3 teaspoons dried basil 2 teaspoons dried parsley flakes 1 1/2 cups milk 2 tablespoons … Read more

Fruit salad recipe

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This fruit salad is made with frozen berries, peaches, pineapple, and mangoes and topped with lemon and honey vinaigrette! A great way to cool off in the warmer months and a delicious frozen summer fruit to enjoy the rest of the year. If you’ve ever asked yourself, “What do I do with a bag of … Read more

This is a ‘never fail’ recipe passed down for generations in my family, and I swear by it every time I need my fix

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Introducing the time-tested Never Fail Dumplings – a cherished recipe that’s stood the test of time, promising flawless dumplings every attempt. Versatile in nature, these dumplings seamlessly complement various dishes. Envision them in a hot bowl of chicken soup, absorbing the aromatic broth and enhancing the soup’s texture. Or perhaps nestled in a robust beef … Read more

Blueberry Cheesecake – Don’t Lose This

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Blueberry Cheesecake – Don’t Lose This

Ingredients:

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/3 cup butter, melted

16 oz cream cheese, softened

3/4 cup sugar

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

2 large eggs

1 cup fresh blueberries

2 tablespoons sugar

Instructions:

Preheat your oven to 350°F (180°C).

In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan.

In a large bowl, beat the cream cheese until smooth. Add the sugar, flour, and vanilla extract and mix until well combined. Add the eggs, one at a time, mixing well after each addition.

Gently fold in the blueberries. Pour the mixture over the crust in the springform pan.

Bake the cheesecake for 45-50 minutes, or until the edges are set but the center is still slightly jiggly.

Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.

Just before serving, sprinkle the top of the cheesecake with the additional 2 tablespoons of sugar. Cut the cheesecake into slices and serve chilled.

Enjoy

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Cherry Cheesecake Lush Dessert

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My son made us ” Cherry Cheesecake Lush Dessert” this evening. y’all help me make his day with compliments …Be kind 🥰😍 Ingredients   Crust   1 c. vanilla wafer crumbs   1 c. finely chopped pecans   1 stick butter (½ cup) melted   8 oz. cream cheese softened   1 c. powdered sugar … Read more

Loaded Zucchini Bake

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INGREDIENTS 3 to 4 medium zucchini 2 Tomatillo Bacon with 1/2 white onion 1 block of shredded sharp cheddar cheese parmesan cheese, grated Almond oil 1/3 of a butter stick Pepper and salt clove powder Oregano INSTRUCTION Set oven to 350 degrees Fahrenheit. ▢ Start frying the bacon in a skillet over low heat. I … Read more