My friend Jannine mentioned her big stack of magazines she needed to go through. I can totally relate because I get in the mail just about every food, lifestyle, decorating, and home renovation magazine currently published and I have a big stack too! I can’t seem to catch up and the stack keeps growing and growing.
Can you relate?
Some magazines I keep. For instance, I have just about every issue of Martha Stewart Living from the very beginning. Remember the ones way back when the content was amazing? These days, so much of it seems sort of boring. Mostly advertising. Regurgitated. Passé. Still, I’ll continue to keep these. For now, anyway. Right?
My method lately has been to tear out the pages I want to keep and discard the rest. These ripped out pages get stuffed in a folder and, every now and then, I look through it until something catches my eye. There has to be a better way and if you have a solution to this, I’m all ears!
This recipe, for example, was inspired by one of those ripped out magazine pages but I have no idea which one. Like I said, there has to be a better way. I tweaked it a lot and it’s shadow of the original, still, I like to give reference to those things that inspire me.
I know most of you already have your game plan ready for the holidays but if you have room for one more sweet treat, this is the one. Red Velvet-Coconut Cake Ball Truffles. It’s a showstopper of a dessert and quite tasty too! Moist. Chocolaty. The perfect bite. I posted a recipe for a peppermint version of these a week or so ago and a few of you said you’re not a fan of peppermint and asked what substitutions could be made so here ya go! I think making these with hazelnuts would be amazing as well.
And, it’s super easy to make.
Bake the cake and let it cool.
Mix it together with the coconut liqueur and shape into tablespoon-size balls.
Drizzle with the white chocolate…
Red Velvet-Coconut Cake Ball Truffles are as easy to make as they are delicious.
- ½ cup plus 2 tablespoons all purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup buttermilk
- 1 tablespoon red food coloring
- 5½ tablespoons butter plus additional for pan
- ⅓ cup plus 1 tablespoon sugar
- 1 teaspoon vanilla
- 1 large egg
- ½ cup flaked coconut, divided use
- 2 tablespoons coconut liqueur (or coconut extract)
- 1 cup white chocolate chips
- 2 teaspoons vegetable oil
- Heat oven to 325. In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt; set aside. In a glass measuring cup, mix together the buttermilk and coloring; set aside. Generously grease a 9-inch by 5-inch loaf pan; set aside.
- In a medium bowl, mix the butter, sugar, and vanilla with an electric mixer until light and fluffy, about 5 minutes. Add the egg and beat well. With mixer running on low, gradually add the flour mixture and buttermilk mixture, alternating until well combined.
- Spread mixture into prepared pan and bake 15- 20 minutes or until cake tests done. Let cake cool in pan until cooled completely.
- Add ¼ cup cup coconut to the bowl of a food processor and pulse until finely ground. Break up cake pieces and pulse until combined. Add the liqueur and pulse until cake begins to clump together. Roll cake into 18 tablespoon-size balls and place in refrigerator to chill for 15 minutes or until firm.
- Meanwhile, place chocolate chips and oil in a glass bowl over a pot of simmering water and stir until smooth.
- Dip cake balls in chocolate and sprinkle with (or roll in) remaining ¼ cup coconut. Refrigerate until chocolate is set, about 15 minutes.
Substitute coconut extract for the liqueur if desired.
You may also use an 8-inch square baking pan. Reduce baking time by about 5 minutes.
Alternately, melt chocolate in microwave.
I’ve been playing around with animated gifs lately. What do you think?