No-Bake Truffles

Ingredients:

• 3 cups sweetened shredded coconut
• 1/2 powdered sugar
• 1/2 cup sweetened condensed milk
• 1/4 melted butter
• 2 cups chocolate chips for the coating

Directions:

1. Mix the coconut, sugar, condensed milk, and melted butter in a bowl.
2. With clean hands, form the coconut mixture into bite-sized balls.
3. Place on a lined baking sheet and freeze for about two hours or until completely hard.
4. In a double-boiler, melt your chocolate chips.
5. Take your coconut balls from the freezer and dip into the chocolate.
6. Place back in the freezer for about 15 minutes or until the chocolate hardens.
7. To be extra fancy, you can drizzle more melted chocolate over the cold truffles.

By Giovanna Boldrini

S’mores Blossom Cookies

INGREDIENTS:

1 1/4 cups (6 1/4 ounces) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons unsalted butter, softened
1/2 cup (3 1/2 ounces) sugar
8 whole graham crackers, crushed into fine crumbs (1 cup)
1 large egg, room temperature
1 teaspoon vanilla extract
12 large marshmallows, halved crosswise
24 Hershey's Chocolate Kisses, unwrapped

INSTRUCTIONS:

1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt together in bowl.

2. Using stand mixer fitted with paddle, beat butter, sugar, and 1/2 cup graham cracker crumbs on medium-high speed until light and fluffy, about 3 minutes. Add egg and vanilla and beat until incorporated. Reduce speed to low and slowly add flour mixture until just combined.

3. Place remaining 1/2 cup graham cracker crumbs in shallow dish. Working with 1 tablespoon dough at a time, roll into 1 1/4-inch balls. Toss dough balls in graham cracker crumbs to coat. Space them evenly on prepared sheets, 12 per sheet. Bake, 1 sheet at a time, until just set and beginning to crack on sides, 10 to 12 minutes. Let cookies cool on sheets for 5 minutes.

4. Adjust oven rack 10 inches from broiler element and heat broiler. Place 1 marshmallow half, cut side down, in center of each cookie. Broil cookies, 1 sheet at a time, until marshmallows are deep golden brown, 30 to 45 seconds, rotating halfway through for even browning, if needed. Transfer sheet to wire rack and immediately place 1 Hershey’s Kiss in center of each marshmallow, pressing down gently. Repeat with remaining cookies, marshmallows, and Kisses. Let cookies cool completely before serving, about 1 hour.
Source: Cook's Country