Sweet Cuban Coconut Balls with Melted Chocolate (Coquito Acaramelado).
Prep time: 15 MINUTES cook time: 10 MINUTES total time: 25 MINUTES + 20 MINUTES OR SO TO CHILL yields: 20-30 COCONUT BALLS

Ingredients

1 (14 ounce) can sweetened condensed milk or homemade coconut milk (see recipe below)
3 cups shredded or grated coconut
1/2 teaspoon vanilla
1/2 cup honey
8 ounces chocolate, melted

Instructions

In a medium size pot, combine the sweetened condensed milk and coconut. Set the pot over medium heat and cook 8-10 minutes or until the mixture has thickened, being careful not to let the mixture burn. Remove from the heat and stir in the vanilla. Line a baking sheet with parchment paper. Once the coconut mixture is cool enough to handle, roll it into tablespoon size balls and place on the prepared baking sheet. If desired, insert a toothpick into the center of each ball. Place in the freezer for 20-30 minutes to cool. Add the honey to a small sauce pan and bring to a boil. Boil for 2-3 minutes then remove from the heat. DO NOT cook the honey longer than 5 minutes or it will harden on the coconut balls. Carefully dip each ball into the honey, allowing any excess to drip off. Place back onto the parchment lined baking sheet and repeat with the remaining balls. Alternately you can just spoon the honey over each coconut ball. Allow the balls cool. Serve with melted chocolate.


Coconut Sweetened Condensed Milk.
Prep time: 5 MINUTES cook time: 1 HOUR 30 MINUTES total time: MAKES 1 3/4 CUPS (ABOUT 14 OUNCES)

Ingredients

2 cans full-fat coconut milk
1/4 cup granulated sugar or coconut sugar
1/2 teaspoon vanilla extract

Instructions

Add the coconut milk and sugar to a small sauce pot. Bring to a low boil and then reduce the heat to a simmer. Simmer on low for 1 hour and 30 minutes to 2 hours. Once the milk has thicken and reduced by half remove from the stove and allow to cool. Stir in the vanilla Pour the milk into a glass jar and store in the fridge until ready to use or up to two weeks.

Hot Buttered Rum Quick Bread

Ingredients

Cooking spray
1 ½ teaspoons all-purpose flour
1 cup all-purpose flour (4 1/2 ounces)
¼ cup whole wheat flour (1 1/4 ounces)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon grated nutmeg
¾ cup packed light brown sugar
¼ cup chilled butter, cut into pieces
⅓ cup egg substitute
½ cup ripe mashed banana (about 1 banana)
2 tablespoons dark rum
½ teaspoon vanilla extract
1 tablespoon butter, melted

Directions

Step 1 - Lightly coat an 8 x 4-inch loaf pan with cooking spray; dust with 1 1/2 teaspoons all-purpose flour. Set aside.
Step 2 - Preheat oven to 350°.
Step 3 - Lightly spoon 1 cup all-purpose flour and whole wheat flour into dry measuring cups; level with a knife. Combine flours, baking powder, baking soda, cinnamon, salt, and nutmeg; stir with a whisk to combine.
Step 4 - Combine sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 3 minutes). Add egg substitute; beat until combined. Beat in banana, rum, and vanilla. Add flour mixture to banana mixture; beat on low speed just until combined. Scrape batter into prepared pan with a spatula; smooth top. Bake at 350° for 30 minutes; gently remove from oven, and drizzle top with 1 tablespoon melted butter. Bake an additional 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes before turning out onto a wire rack to cool completely.

Flourless Chocolate Cake
Prep Time 20 min Cook Time 30 min Yield 16 servings

Ingredients

4 large eggs, separated
10 tablespoons butter, cubed
1/2 cup sugar, divided
6 ounces semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
2 teaspoons vanilla extract
Chocolate Ganache, optional

Directions

Let egg whites stand at room temperature for 30 minutes. Preheat oven to 350°. In a heavy saucepan, melt butter, 1/4 cup sugar and chocolates over low heat, stirring constantly. Cool until mixture is lukewarm.
In a large bowl, beat egg yolks until thick and lemon-colored, about 3 minutes. Beat in vanilla. Gradually beat in chocolate mixture.
In a small bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form. Stir a small amount of whites into chocolate mixture. Fold in remaining whites.
Pour into a greased 9-in. springform pan. Place on a baking sheet. Bake until cake is just set and jiggles slightly when tapped, or until toothpick inserted in the center comes out with a few moist crumbs, 28-30 minutes. Cool on a wire rack for 20 minutes.
Carefully run a knife around edge of pan to loosen; remove side of pan. Drizzle with chocolate ganache if desired.

Eggnog Pie
Prep Time: 5 minutes Cook Time: 4 hours Servings: 8

Ingredients

1 graham cracker crust prepared (homemade or store bought)
1 package 3.4 ounces instant vanilla pudding
1½ cups eggnog
1 cup whipped topping (like cool whip) thawed
grated nutmeg or cinnamon optional

Instructions

Use an electric mixer to beat together the instant vanilla pudding mix and the eggnog until thick.
Fold in the whipped topping until fully incorporated. Pour the mixture into the prepared graham cracker crust. If desired, sprinkle with a bit of grated nutmeg.
Refrigerate at least 4 hours before serving.

Bourbon Balls
Total: 45 min (includes chilling time) Active: 30 min Yield: 25 bourbon balls

Ingredients

Bourbon Balls:
3 1/2 cups vanilla wafer cookies (about 8 ounces), such as Nilla Wafers
1 1/4 cups pecan halves
1/3 cup unsweetened cocoa powder
1/3 cup confectioners' sugar
1/4 cup bourbon
1/4 cup dark corn syrup
1 teaspoon pure vanilla extract
Pinch kosher salt

Coating:
6 ounces bittersweet chocolate, chopped
1 tablespoon coconut oil or vegetable shortening
25 pecan halves

Directions

Bourbon Balls
For the bourbon balls: Pulse the vanilla wafer cookies and pecan halves in a food processor until the mixture turns to fine crumbs. Add the cocoa powder, confectioners’ sugar, bourbon, corn syrup, vanilla and salt, then pulse until the mixture is thoroughly combined and holds together when squeezed.
Scoop the mixture into 1-inch balls (each about 1 tablespoon; about 25 total) on a parchment-lined baking sheet. Roll each ball between the palms of your hands so they’re smooth and compact. Transfer to the refrigerator to chill and firm up slightly, about 10 minutes.
For the coating: Meanwhile, put the chocolate and oil in a medium microwave-safe bowl. Microwave on high, stirring halfway through, until completely melted and smooth, about 1 1/2 minutes.
Working one a time, use 2 forks to gently lower each bourbon ball into the chocolate mixture, turning to make sure the entire ball is coated. Let any excess chocolate drip off, then return to the baking sheet. Top with a pecan half. Return to the refrigerator until the chocolate is just set, about 5 minutes.