I have made these muffins multiple times over the past few months.

They are wonderful gifts.

The perfect breakfast or afternoon snack.

And when a late night craving sweeps over you, enjoy a gluten free Pumpkin Morning Glory Muffin….guilt free!

Thank you to my sister Sarah for the inspiration.

We tweaked this recipe several times before coming up with what we believe is the perfect balance of moist texture and warm flavors.

I have been enjoying a mostly gluten free diet for a couple years now.

I’m still discovering some of the best GF ingredient swaps but have found two I love. Gluten Free measure for measure flour is fantastic in place of all-purpose flour in most recipes.

The oat flour is the hero of these muffins, lending a lovely texture. Not only is it naturally gluten free and full of fiber, oats add a satisfying hearty taste to your muffins.

Recipe note: simply pulse old fashioned oats in your food processor or high powered blender until a coarse flour like texture is achieved.

These are not sweet muffins. Instead there is the a hint of natural sweetness from the pumpkin and maple syrup and a whole lot of texture from the coconut, carrots, pineapple, raisins, and walnuts.

And a lovely cozy warm flavor from the Pumpkin Pie Spice. So wholesome and delicious.

I found a near-new Jumbo Muffin tin at a thrift store and am hooked on this size.

One Pumpkin Morning Glory Muffin is definitely a meal and also a warmly received pass-over-the-fence gift for your favorite neighbors :)

Are you a muffin fan? I’d love for you to comment below with your favorite flavor combinations. Your feedback is so important to me (and keeps the muffin train rolling).

Don’t forget to follow us @LemonyThyme on Instagram, TikTok and Facebook!

All my best,
xo Libby

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Pumpkin Morning Glory Muffins {Gluten Free}

These Pumpkin Morning Glory Muffins are meant to be shared. There is so much goodness and love packed into each one.

Course Breakfast

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 3/4 cup All-purpose Gluten Free measure for measure flour
• 3/4 cup Old Fashioned Oats ground into flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 cup canned pumpkin puree
• 1/3 cup maple syrup or honey
• 1/4 cup coconut oil melted
• 1 1/2 teaspoons vanilla
• 2 large eggs
• 1 cup shredded carrots
• 1/3 cup crushed pineapple
• 1/2 cup raisins
• 1/2 cup walnuts chopped
• 1/2 cup unsweetened shredded coconut
• 1/4 cup pepitas for topping

Instructions

• Preheat oven to 375 degrees. Grease or line muffin tin (12 standard or 6 jumbo).
• In large bowl, whisk together dry ingredients through salt. In a small bowl, whisk pumpkin, maple syrup, coconut oil, vanilla and eggs. Stir wet mixture into dry just until combined. Fold in carrots, pineapple, raisins, walnuts and coconut.
• Divide batter evenly into muffin cups. Sprinkle a few pepitas on top of each muffin. Bake for 18-20 minutes for jumbo muffins (slightly less for standard sized muffins) or until a toothpick inserted in center comes out mostly dry. Cool in pan for 5 minutes, continue cooling on wire rack.

The post Pumpkin Morning Glory Muffins {Gluten Free} appeared first on Lemony Thyme.

I was introduced to this fabulous RECIPE a couple of years ago and tucked it into my must-make folder for safe keeping.  Juicy sweet pineapple, coconut, macadamia nuts, sweetened condensed milk, dark rum, and the surprise ingredient ginger snaps.  Baked into awe-mazing.  Oh my!!  We’ll call this heavenly dessert, that screams tropical paradise, Piña Colada Baked Pineapple.

The person who first introduced this recipe to me happens to be one of my work bff’s.  I thought it only fitting that we all enjoy warm unctuous pineapple love on her birthday, prepared in our office break room…that rocks!!  Jennica has appeared in several posts here on Lemony Thyme, as she is always full of energy, positivity, creativity, can-do AND more thoughtfulness than anyone I know.  THE, kind of vibe we all long to exude and most definitely benefit from.  Check out some of my favorite Jennica highlights below.

I’ve shared often that I work with a passionate bunch of people.  We give our all, in work and play.  This rock star joined 30 of her fellow teammates to celebrate Lock ‘n Roll Month (circa 2011) in pure Cher style.  Here’s the entire 80’s Rock Star Team.

I know she’s hating me right now, but damn girl.  She embraced the challenge (dress like your favorite 80’s rock star), stayed in character for her red carpet entrance, met the paparazzi with a fierce delivery, and those arms.  I say Rock Star extraordinaire.

While I love Jenn in Cher mode, she’s far superior than that.  She’s the individual who connected our company with Habitat for Humanity.  She worked tirelessly to find a way for Delaney to make a difference, one of our core corporate philosophies.  We were privileged to take part in our first ‘Got Locks’ community service project in 2011.

Besides running our stellar Inside Sales Department, she’s got mad party-planning skills.  And how we love to party.  This girl knows how to get the most out of dry ice, dimmed lights, spooky effects, and food.

Not to mention her special effects costumes.

We all need a friend, workmate, and awesome ‘being’ in our lives.  I’m blessed.  When my small family faced the most difficult days, Jennica delivered comfort.  My recreation of Jenn’s Chicken Enchilladas {with Red Sauce} recipe was a tribute to Mom and Jennica.  Never underestimate delivering food, even when ‘words’ are a challenge.

I’m sure by know you’ve developed a kinship to Jenn.  She’s that awesome.  Welcome National Watermelon Day.  I made Watermelon Gaspacho, she made a Watermelon Turtle.  You see the passion right?!  My heart is full for this girl, who never wants to steal the limelight, looks for ways to recognize her peers, and totally rocks on the dance-floor. #ChristmasParty2014.

So when she shared an experience of Gratineed Pineapple a couple of years ago, I made a mental note that we would recreate this recipe for her one day.  We celebrated Jennica’s birthday a couple of weeks ago with a delicious lunch out at a local Cuban restaurant, followed by Piña Colada Baked Pineapple for all.

Will you look at all that flavor love.  Now imagine it warmed until bubbly, wafting with the aroma of sweet pineapple rum.

One last shout-out to Jennica (although I could go on and on).  Every Christmas season, our office plays ‘Secret Santa’, and this girl rally’s the troops.  Serious mischief, full on elf-mode, with enough laughter to refill the tank.  xo Jenn.  Thanks for being on my team.

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Piña Colada Baked Pineapple

Author Wives with Knives

Ingredients

• 1 large fresh pineapple
• 2 cups additional pineapple chunks
• 1/2 cup shredded sweetened coconut flakes
• 1/2 cup crushed ginger snaps
• 1/2 cup chopped macadamia nuts
• 1/2 cup sweetened condensed milk
• 2 Tbl. dark rum we used Myers

Instructions

• Slice the pineapple in half with leaves intact. Cut the core from each pineapple half and discard. With a small sharp knife carefully cut the remaining pineapple out of the shell. Cut into 1-inch cubes and combine with additional 2 cups of pineapple chunks.
• Combine coconut, gingersnap cookies and macadamia nuts. Set aside.
• Whisk together sweetened condensed milk and dark rum. Set aside.
• In the cored pineapple halves, layer half pineapple chunks, sprinkle half of coconut/gingersnap mixture, drizzle of half sweet condensed milk/rum mixture; repeat.
• Bake at 325 degrees for 20-25 minutes or until golden brown and bubbly; about 20-25 minutes. Keep an eye on it so it doesn’t brown too quickly. Tent with foil if necessary.

Notes

We tripled the recipe to serve a larger crowd.

The post Piña Colada Baked Pineapple appeared first on Lemony Thyme.

I struggled with what to call these heavenly bars. I kicked around a few ideas.  Pretzel Toffee Bars.  Chocolate Coconut Layered Love Bars.  Magic Bars.  Seven Layer Bars.  Toothachers Met Their Match Bars.  Truth be told…they are a casserole with a little bit of this and a little bit of that.  A dessert casserole.  I’m not sure anyone would click on a recipe called dessert casserole.

As I typed that, Decadent Dessert Casserole popped into my head, which actually might be good.

Blogger note:  You really must be careful when typing straight from the thought train.  Because while Decadent Dessert Casserole popped into my head, I typed Decadent Dessert Casserole pooped into my head.  And That’s NOT AT ALL what I was thinking.  Phew, thank goodness for proof-reading.

Phew.

I’m beginning to question my every word.  Do you read Phew as in relief…boy that was a close one OR as an expression of disgust? PU.  I’m not making this recipe any better am I??

Clear your minds.  Let’s try this again.  I still had leftover baking supplies from Christmas that needed to be used.  I also had an opportunity to make someone’s day.  We were smack in the middle of team-building exercises leading up to our annual company meeting.  We were revisiting the Fish Philosophy! ten years after we first introduced it to our team.  I was on Team “Be There” and one of our own was celebrating a birthday.  OOooo. Me me.  Let me bake something!!

So I baked a batch of Seven Layer Magic Bars.  Except I replaced the first layer with the base to our most treasured family recipe…Toothacher Bars.  Which added confusion to the title.  I’m not really sure how many layers these bars technically have.  I think I’m having a cooking fail right now.

Wait!  What am I saying?  These were the bomb.  No one that I served them to cared one iota what they were called.  Is anyone else surprised that my spellchecker didn’t scream red when I typed iota.  I’ve never used that word in print.

Point being, that when you layer things like pretzels, caramel, chocolate chips, coconut, pecans and drizzle them with sweetened condensed milk, you are going to make people very happy.  I’m convinced now that I should have simply called this reipce…Make Their Day Magic Bars.

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Seven Layer Magic Bars aka Make Their Day Magic Bars

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 1/2 cup old fashioned oats
• 1/2 cup all-purpose flour
• 1/3 cup brown sugar
• 1/2 tsp. baking soda
• 6 Tbl. butter melted
• 25 caramels unwrapped
• 1 Tbl. milk
• 3 cups Snyder’s Buttersnaps broken slightly
• 1 cup chocolate chips
• 1 cup sweetened coconut
• 1 cup chopped pecans
• 1 14- ounce can sweetened condensed milk

Instructions

• Preheat oven to 350 degrees.
• In microwave safe bowl, combine caramels with milk and microwave on high until completely melted, stirring at 30 second intervals, about 2 minutes.
• In large bowl, combine flour, oatmeal, brown sugar, and butter, and baking soda. Mixture will be thick and stiff.
• Press mixture into bottom of parchment lined 9×13 pan. Pour melted caramel over top and spread evenly. Sprinkle on pretzel pieces, chocolate chips, coconut, and chopped pecans.
• Pour can of sweetened condensed milk evenly over top.
• Bake for 20 minutes.

The post Seven Layer Magic Bars appeared first on Lemony Thyme.

Coconut Macaroons.  Five simple ingredients that will delight an entire office.  This I know.  I cookie tray tested them on my work family and they passed with flying colors.  We will definitely include them in this year’s holiday baking and you should too.

As a life long lover of those classic ‘coconut’ candy bars (you know the ones “sometimes you feel like a nut, sometime you don’t”) I think you’ll really enjoy these Coconut Macaroons.

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Coconut Macaroons

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 18

Author Libby with Lemony Thyme

Ingredients

• 1 14- ounce pkg. sweetened coconut flakes
• 6 Tbl. flour
• 1/2 cup sugar
• 4 egg whites
• 1 tsp. almond extract
• 1 8- ounce pkg. semi-sweet baking chocolate squares optional

Instructions

• Preheat oven to 325 degrees. Line baking sheets with parchment paper.
• In a large bowl, mix coconut, flour, and sugar. Stir in egg whites and almond extract.
• Using a tablespoon scoop 36 balls of coconut mixture and place 2 inches apart on parchment lined sheets.
• Bake for 20 minutes or until edges are golden brown. Remove from sheets and cool completely on wire racks.
• If dipping in chocolate, melt chocolate squares in microwave stirring every 30 seconds. Dip cooled macaroons in chocolate and return to parchment lined sheet. Chill in refrigerator until chocolate is set, about 15 minutes.

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This Strawberry Pecan Cake is a family recipe.  One that has been passed down from generation to generation.  Granny Cile, aka The Cake Lady, shared her cake craft with our community for many years.  Whether it was baking for a church event or delivering her signature cakes to the parish hall for a family in need, Granny baked. 

As Granny broke into her 80s, she modified her recipes as a way to simplify.  Completely from scratch was all she knew back in the 50s, 60s and 70s.  Her cakes were sought after.  Her family and church family felt the love she shared in each one she delivered.

As Granny ‘matured’ she modified some of her recipes to include boxed cake mixes.  While she still had large canisters of flour, sugar and all the other ingredients required to make her luscious cakes, she shifted her recipes.  I am here to tell you that this glorious Strawberry Pecan Cake recipe is just as amazing in 2014 as it was when I first enjoyed it back in 1999.  Granny Cile is not my Granny, but she is still family.  I share often that my work family completes me.  Tammy’s Granny, who shared her cakes at our annual Thanksgiving Luncheons each year, was definitely considered family.

Granny began to show signs of Alzheimer’s Disease, yet remained such a strong woman.  How do you question or challenge the matriarch of the family when they struggle or perhaps…adjust to the restrictions of the disease?  Granny continued to quilt and bake and worship.  I’m not knowledgeable enough to speak to the challenges this dear family faced, or how others living with parents of dementia did.  What I do know is that our baby-boomer generation will benefit from education on this topic.  What I have witnessed, through multiple work-family members, is that this disease can stop you in your tracks.  Loved ones and caregivers are left bewildered.  Emotionally and physically drained.  Your unconditional love carries you through.

Granny Cile made the most amazing cakes, in her day and beyond. Let’s give praise and remember just how beautiful family recipes can be.  Even if they are someone else’s family recipe.

This Strawberry Pecan Cake is deliciously moist with hints of coconut.  I slightly adapted the icing recipe because I made this a four layer cake.  The addition of cream cheese made the icing a bit sturdier, but just as sweet and creamy.

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Strawberry Pecan Cake

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Author Voncile Smith, Cumming, Georgia

Ingredients

Strawberry Pecan Cake…

• 1 box white cake mix
• 1 3- oz. package strawberry Jello
• 1/2 cup canola oil
• 1/2 cup coconut oil warmed until liquid
• 4 eggs
• ½ cup milk
• 1 cup fresh or frozen strawberries drained
• 1 cup chopped pecans
• 1 cup coconut

Strawberry Pecan Icing…

• 1 stick butter softened
• 1 8- ounce block cream cheese softened
• 6 cups powdered sugar
• 1 cup strawberries drained & mashed
• 1 cup coconut plus 1/4 cup for decorating
• 1 cup chopped pecans plus 25 halves for decorating

Instructions

Strawberry Pecan Cake..

• Preheat oven to 350 degrees. Grease 3 9-inch or 4 7-inch cake pans.
• Mix ingredients in order given. Pour batter evenly into prepared pans. Bake for 25 minutes.
• Cool completely before removing from pans.

Strawberry Pecan Icing…

• Cream sugar, butter and cream cheese until smooth. Add remaining ingredients and mix until smooth.
• Spread between layers and on top and sides of cake. Decorate with pecan halves and coconut.

The post Strawberry Pecan Cake appeared first on Lemony Thyme.

I’m not sure there is anything more personal than caring for a parent.  We lovingly follow in their footsteps until it’s time to venture out on our own.  Then we look over our shoulder for their approval as we find our way.  Often the road leads us back home. 

I wanted to make something special for Sabina to welcome her home.  These are definitely Sabina inspired muffins.  She loves her fresh veggies, especially the orange ones.  With hints of coconut and cinnamon and a little nutty crunch there is a healthy, not to sweet, warmth to these muffins.

In addition to mashed sweet potato, and to the delight of my trusty kitchen side-kicks Lilah and Scrappy Thyme, I added shredded carrots and zucchini to the mix.  They are coo coo for carrots.

Our Welcome Home Muffins have a feel and look of fall, adding roasted pumpkin seeds was perfect and gave a nice crunch.  I also added a couple tablespoons of flax seed because flax seeds are good for you, that’s reason enough.  Coconut oil in place of butter and shredded unsweetened coconut make these muffins smell as good as they taste. 

And they’re moist like a muffin should be. 

I may need to make a second batch of these. 

Very soon.

If you’re looking for a new Share the Love recipe to deliver to a friend, consider these Welcome Home Muffins.  New mom’s will love them, post-surgery patients will sing your praises, friends who need a warm hug will eat these up and maybe even put on a pot of coffee and invite you to sit a while.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Welcome Home Muffins

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 12

Author Libby with Lemony Thyme

Ingredients

wet ingredients…

• 1 cup carrots grated about 2 medium
• 1 cup zucchini grated about 2 small
• 1 cup cooked sweet potato mashed about 1 medium
• 2 eggs
• 1/2 cup coconut oil
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 tsp. vanilla
• 1 tsp. orange or lemon zest

dry ingredients…

• 1 1/2 cups all-purpose flour
• 1/4 cup unsweetened shredded coconut
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 cup pepitas roasted pumpkin seeds
• 2 Tbl. flax seeds

Instructions

• Preheat oven to 350 degrees. Prepare muffin pan with paper cupcake liners.
• In a large bowl, combine wet ingredients until well blended.
• In medium bowl whisk together remaining dry ingredients.
• Spoon dry ingredients into wet ingredients gently mixing with a wooden spoon until incorporated. Do not over mix.
• Fill 12 paper lined muffin cups.
• Bake for 15 – 18 minutes, or until toothpick comes out clean.

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Shelby sent me a text picture of a tub of Thai Coconut Curry Hummus.  Oh YES!! How brilliant!  Hummus is the perfect vehicle for flavor creativity.  I was in the kitchen the next day coming up with my own version.  After the rave reviews it received from my taste testers (in this case my work family) I decided to share it with you.

I incorporated the coconut flavor in layers.  To the garbanzo beans I added coconut milk, shredded coconut, tahini, sriracha, garlic, shallot, lime, and coconut oil.

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Thai Coconut Curry Hummus

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 12

Author Libby with Lemony Thyme

Ingredients

• 2 cans organic garbanzo beans drained & rinsed
• 2 Tbl. tahini
• 1 Tbl. sriracha hot sauce
• 4-5 garlic cloves
• 1 small shallot
• 2 Tbl. shredded coconut
• 1/2 tsp. yellow curry powder
• 1/2 tsp. salt or to taste
• 1/2 cup coconut milk
• juice of one lime
• zest of one lime reserved for garnish
• 1/ – 1/3 cup coconut oil warmed until liquid

Instructions

• In the bowl of a food processor or blender add all ingredients except lime zest and coconut oil. Pulse or process until blended.
• With processor running drizzle in coconut oil until desired consistency is reached. Continue to blend until smooth and creamy. Adjust salt to taste. Garnish with lime zest.
• Store in refrigerator. Hummus will be very firm when chilled. Warm slightly to serve

The post Thai Coconut Curry Hummus appeared first on Lemony Thyme.

Chocolate Lovers Pizza.

Round 3 of Adventures in Chocolate.  Week by week I’m working my way through my work family selecting someone to choose a chocolate recipe for me to make, picture, post, and deliver to them.

Jeff never passes when there are samples of chocolate being shared through the office so I knew I could count on him to select me a tasty recipe.  Not only was this Chocolate Lovers Pizza super easy to make but it was fun.  I took some liberties with the recipe and replaced maraschino cherries with Reese’s Pieces.  At Christmas, perhaps swap those with red and green M&M’s.

At Christmas Thyme I made a similar Chocolate Lovers Pizza for my nephew and topped half with red & green M&M’s and half with chopped mini-Reese’s cups.

Then I went to my local pizzeria and asked if I could buy an empty pizza box.  They got a chuckle and gave me one.

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Chocolate Lovers Pizza

Course Dessert

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 20

Author Adapted from Kraft Foods

Ingredients

• 1 package 8 squares Baker’s Semi-Sweet Baking Chocolate
• 10 squares Baker’s Premium White Baking Chocolate divided
• 2 cups Jet-Puffed Miniature Marshmallows
• 1 cup crisp rice cereal
• 1 cup cocktail peanuts
• 1/2 cup Reese’s Pieces
• 1/3 cup sweet coconut flakes
• 1 tsp. vegetable oil

Instructions

• Microwave semi-sweet chocolate and 8 squares of the white chocolate in a 2-quart microwavable bowl on HIGH for 2 minutes; stir. Microwave an additional 1 -2 minutes or until chocolates are melted, stirring every 30 seconds. Add marshmallows, cereal and peanuts; mix well.
• Spread evenly on lightly greased 12-inch pizza pan or parchment lined baking sheet. Sprinkle with Reese’s Pieces and coconut.
• Microwave remaining 2 squares of white chocolate with oil in 1-cup microwaveable bowl on HIGH 1 minute; stir. Microwave an additional 30 seconds, stirring every 15 seconds. Drizzle over pizza. Cool completely or refrigerate until firm. Store covered at room temperature.

The post Chocolate Lovers Pizza appeared first on Lemony Thyme.

Without a doubt, my favorite check-out isle candy bar is the Almond Joy.  Coincidentally, the name I chose for Secret Santa at the office also listed Almond Joy as her favorite ‘sweet’ treat.  And since Day #2 is to deliver something sweet I think it’s only fitting that I make these Chocolate Covered Almond Coconut Candy Bars (for her of course).

Of all the recipes I discovered on the web my favorite is this one by Oh!Nuts. The only change I made was to the chocolate.  I wanted to use milk chocolate instead of dark and I really wanted it to be softer than dipping chocolate.  I turned to my favorite melting chocolate DOVE® 

Sweetened condensed milk, a little vanilla, a pinch of salt, combined with confectioners sugar before stirring in a bag of coconut.  That’s the inside…..how easy is that?!  Press them into an 11×7 pan that’s been lined with foil coated with cooking spray.   

Now for the tip I found most helpful.  With a pizza cutter or small knife, score the bars to the size you’ll want to cut them later.  Don’t go all the way just enough to make an outline.  Now press two almonds in the top of each bar and pop them into the freezer. 

In the time it will take you to unwrap a bag of DOVE® chocolates and read the lovely messages written specifically with you in mind….they’ll be ready for dipping.  Lift the foil out of the pan, and place onto a cutting board.  Using a sharp knife cut through coconut mixture at each score line.  Our batch made 27 bars.  Did I say 27, I meant 24…clearly there were only 24.

In a glass microwave safe bowl, microwave unwrapped chocolates for 30 seconds and stir, then for an additional 30 seconds.  Bring 1/3 cup heavy cream to a boil and pour over melted chocolate.  Stir until cream and chocolate are completely blended.   Using a fork, lay a bar onto the tines and dip into the chocolate.  Spoon chocolate over the top to cover if necessary then tap the fork on the edge of the bowl to remove excess chocolate.  Place dipped bars on a foil lined baking sheet coated with cooking spray. 

Allow to rest at room temperature until chocolate is set.  Recipe Note:  the dipping process took longer than I expected.  I recommend leaving half of the coconut bars in the freezer while dipping the first half so they remain firm.

I delivered these in true Secret Santa fashion and from my office could hear sheer Joy as they were discovered.  These are far better than the original candy.  Homemade wins every time. 

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Chocolate Covered Almond Coconut Candy Bars

Course Dessert

Author Elizabeth LaBau from Oh!Nuts

Ingredients

For the coconut center…

• 7 oz. sweetened condensed milk half a can
• 1 tsp. vanilla
• 1/4 tsp. salt
• 2 cups confectioners sugar
• 1 14 oz. bag sweetened coconut flakes
• 3/4 cup of whole lightly salted almonds

For the chocolate coating…

• 1 bag DOVE milk chocolates unwrapped
• 1/3 cup heavy cream

Instructions

For the coconut center…

• Line 11×7 baking sheet with foil coated with cooking spray
• In a medium bowl combine condensed milk, vanilla, and salt, then stir in confectioners sugar 1 cup at a time until well blended.
• Add coconut 1 cup at a time, mixing in with a wooden spoon until all coconut has been fully incorporated. The mixture will be thick.
• Press mixture evenly into the foil line pan. Gently score with a knife showing where the bars will be cut after cooling.
• Press two almonds into each bar, then place pan in freezer for about 30 minutes.
• Remove from freezer, lift foil out of pan and set on a cutting board. Cut into individual bars along score lines.

For the chocolate coating…

• In a microwave safe glass bowl, microwave chocolates for 30 seconds, then stir. Repeat for another 30 seconds.
• Heat heavy cream to a boil and pour over melted chocolate. Stir until well combined.
• Using a fork, lay a bar on tines and dip into chocolate. Spoon chocolate over top if necessary. Tap fork on edge of bowl to remove excess chocolate.
• Lay dipped chocolates on a foil lined baking sheet coated with cooking spray.
• Let rest at room temperature for at least an hour, then trim edges with a small knife.

The post Chocolate Covered Almond Coconut Candy Bars {Adventures in Chocolate} appeared first on Lemony Thyme.

Of all our posts to Lemony Thyme or Facebook….Adventures in Chocolate get the most attention.  After several weeks of posting crazy decadent desserts I had a friend request something non-dairy (but I got the feeling a fresh fruit parfait wasn’t what she was envisioning).  So I present you with Chocolate Truffles, easily converted to non-dairy.

According to the Internet research I’ve done, there are a couple of brands of chocolate chips that do not contain milk.  Ghirardelli being one of them, however they do state that their chips and cocoa are manufactured in a facility that uses milk.  So if you have extreme milk allergies….this recipe is not for you.  Begin by heating non-dairy whipping cream to a boil, then pouring it over the chocolate chips.  Stir cream/chip mixture until the chocolate has melted.  Cover bowl and refrigerate until firm…about 2 hours.  Using a melon baller, scoop out chocolate balls and place on a parchment lined baking sheet and freeze for about 20 minutes.

Prepare coatings in individual bowls.  I used Ghirardelli sweet cocoa powder, shredded unsweetened coconut, chopped pecans, confectioners sugar, and malted milk powder.  Remove balls from freezer and roll each one in desired topping.  Return to sheet, cover and refrigerate until ready to serve.  Will keep in refrigerator for 10 days….yeah right!!  I’ll be delivering these to my friend…stat!

And as a bonus, today in honor of the last day of the Country Fair, I’m going to incorporate these truffles into my own Crazy Fabulous Fair Food Creation…Inside Out Dusty Miller Sundaes…deep fried served on a stick.

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Homemade Ghirardelli Chocolate Truffles {Adventures in Chocolate}

Course Dessert

Author Epicurious, lightly adapted

Ingredients

Truffles…

• 12 oz. Ghirardelli semi-sweet chocolate
• 2/3 cup nondairy whipping cream

Coatings…

• 2 Tbl. Ghirardelli Sweet Ground Chocolate
• 2 Tbl. Confectioners Sugar
• 2 Tbl. each of assorted chopped nuts pistachios, almonds, hazelnuts
• 2 Tbl. shredded unsweetened coconut

Instructions

Truffles…

• Finely chop the chocolate by hand or in a food processor, and place in a medium bowl.
• Microwave cream in a microwave safe glass bowl for 1-2 minutes until boiling or pour into a small heavy sauce pan and bring to a rolling boil over medium heat.
• Pour cream over chocolate and with a wooden spoon gently stir to melt the chocolate. Don’t whisk or you’ll incorporate air.
• Cover, chill until firm about 2 hours.
• Line baking sheet with parchment paper. With a melon baller, drop mixture by rounded spoonfuls onto prepared sheet.
• Freeze until firm, about 20 minutes.

Coatings…

• Place the cocoa, confectioners sugar, coconut, and chopped nuts into separate bowls.
• Roll balls into separate coatings, then quickly roll between your palms to form perfect rounds shapes. Reapply coating if too much falls off.
• Return to parchment lined baking sheet in a single layer.
• Cover with plastic wrap and chill until ready to serve.
• Can be made 10 days ahead. Keep refrigerated.

Notes

Please note that Ghirardelli Semi-Sweet Chocolate Chips and Ground Chocolate do not contain milk but are made in a facility that uses milk.

The post Chocolate Truffles {Adventures in Chocolate} appeared first on Lemony Thyme.