Tag Archives: desserts

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Ingredients

1/4 Cup Coconut oil, melted
1 Cup Coconut sugar
1 Large egg white
1/2 tsp Vanilla extract
1 1/2 Cups Finely ground almond meal (5.4oz)
1 3/4 tsp Baking powder
1/2 tsp Salt
1/2 Cup Dark chocolate chips

Instructions

Line a 5 quart crock pot with parchment paper and rub with coconut oil. Set aside.
In a large bowl, beat together the melted coconut oil and coconut sugar. Add in the egg white and vanilla extract and beat until well combined.
Pour the almond meal, baking powder and salt into the oil mixture and stir until well combined. Stir in the chocolate chips.
Transfer the dough into the Crock pot and press down evenly. It can be a little tricky with the parchment paper.
Cook on LOW heat until the outside of the cookies appear golden brown, and the inside is still soft. About 2 – 2.5 hours. Mine was perfect at 2 hours and 15 minutes. Be careful not to overcook the bars as they firm up A LOT once cooled.
Once cooked, carefully use the parchment paper as a handle and gently lift the bars out of the Crock pot* and transfer to a rack to cool completely.
Once cooled, cut and DEVOUR.

Notes

* Do not try to flatten the parchment paper when you transfer the bars to the rack, as the cookies are too soft and you’ll break them apart. Leave it with all it’s sticky-up glory.
!IF YOU WANT TO BAKE THESE IN THE OVEN:
Roll the dough by heaping 1 Tbsp balls, so that they are taller than they are wide and place on a parchment-lined cookie sheet. Refrigerate for 1 hour and then bake at 350 degrees for 8-9 minutes, until the edges just appear golden. Let cool on the pan for 10 minutes and then transfer to a rack to finish cooling

Desserts

Fudge

May 21, 2016 Morris Family

Original Hershey’s recipe

3 cups sugar
2/3 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
1/8 teaspoon salt (optional)
1-1/2 cups milk
1/4 cup (1/2 stick) butter
1 teaspoon vanilla extract

1. Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.

2. Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)

3. Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss (about 7 minutes). Quickly spread in prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature. About 64 pieces or 1-3/4 pounds.

NOTE: For best results, do not double this recipe. This is one of our most requested recipes, but also one of our most difficult. The directions must be followed exactly. Beat too little and the fudge is too soft. Beat too long and it becomes hard and sugary.

VARIATIONS:

NUTTY RICH COCOA FUDGE: Beat cooked fudge as directed. Immediately stir in 1 cup chopped almonds, pecans or walnuts and spread quickly in prepared pan.

MARSHMALLOW-NUT COCOA FUDGE: Increase cocoa to 3/4 cup. Cook fudge as directed. Add 1 cup marshmallow creme with butter and vanilla. DO NOT STIR. Cool to 110°F (lukewarm). Beat 8 minutes; stir in

1 cup chopped nuts. Pour into prepared pan. (Fudge does not set until poured into pan.)

Original recipe:
https://www.hersheys.com/recipes/recipe-details.aspx?id=5303

From AllRecipes: If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.

Use olive oil instead of butter

Butter	Olive Oil	Butter	Olive Oil
1 teaspoon	¾ teaspoon	5 mls	3 mls
2 teaspoons	1 ½ teaspoons	10 mls	7.5 mls
1 tablespoons	2 ½ teaspoons	15 mls	12.5 mls
2 tablespoons	1 ½ tablespoons	30 mls	22.5 mls
¼ cup	3 tablespoons	60 mls	45 mls
⅓ cup	¼ cup	80 mls	60 mls
½ cup	¼ cup + 2 tablespoons	125 mls	90 mls
⅔ cup	½ cup	160 mls	125 mls
¾ cup	½ cup + 1 tablespoon	185 mls	140 mls
1 cup	¾ cup	250 mls	175 mls
2 cups	1 ½ cups	500 mls	375 mls

Desserts

Apple Cobbler

June 20, 2015 Morris Family

4 medium-sized apples — peeled and sliced
1/4 cup honey
1 tsp cinnamon
2 tablespoons butter — melted
2 cups granola cereal

Place apples in slow cooker and mix in remaining ingredients. Cover and cook on low 7-9 hours (overnight) or on high 2-3 hours. Serve with milk.

Serves 4.