coconut cream truffles

I was shocked at how fast my coconut truffles got very popular around the web and food blogging world.
It all started with a post on Pinterest and "boom" did that take off.
Those coconut truffles alone got over 1 million hits!
I love that I have a lot of coconut fans.
I've always wanted to try and do a coconut cream like truffle.
But I wanted a thick cream not a liquid filled truffle--I don't like many liquid filled truffles UNLESS
it's Champagne or rum.

You know how some liquid truffles are just either too sweet or taste like Nyquil?
Yeah, I hate that.
What is the best truffle you had?
My favorite truffles are the kind that have the highest levels of cocoa in there so that when you bite into your chocolate craving is satisfied for a month. (Oh, and a little bit of texture is good too--always have to have texture in a truffle).




Or top with crushed almonds!


Speaking of truffle fillings---why not try adding a touch of rum to the filling?

coconut cream truffles

print recipe

8 ounces cream cheese, room temperature

14 ounces of toasted coconut (you don’t have to toast it, but it does taste much better)

8 ounces white chocolate chips

hefty pinch of sea salt

large crushed toasted almonds (about ¼ to ½ cup, depending on how nutty you want it), optional

10-14 ounces of semisweet chocolate for dipping truffles

(you can use whatever chocolate you like for dipping, but milk chocolate was just too sweet)

*save some of the toasted coconut for decorations (about ¼ or less cup), optional

Cook notes:  I did not crush my almonds I wanted them whole.  But feel free to do as you wish or no nuts at all.  You can also coat these truffles in white chocolate. I tried using milk chocolate, but for me it was too sweet so I stuck with semisweet.  Feel free to use what chocolate you prefer.

I don’t have a mixer, so I mixed this by hand, but if you have a mixer, then mix the cream cheese until creamy; set aside.

Melt the white chocolate chips and the cream cheese over a double-boiler.  You’ll need to stir this a lot as it’s heating up.  Once it’s all combined add in almost all the toasted coconut, the hefty pinch of salt, the almonds, and mix well. 

(Remember; do not add in all the toasted coconut if you want to decorate the tops of the truffles: save less than a ¼ of a cup or an 1/8 of cup?)

Spread into an 8x8 or 9x9 glass or ceramic dish. 

Cover dish with plastic wrap and chill for several hours.

(I left mine in fridge for two nights and it was fine).

When ready to mold the truffles, take dish out, let it come to almost room temp or you can try rolling out at any time; it might need about 20 minutes to be workable.

Scoop chocolate out with a spoon, melon ball size scoop (this is what I used, in photos).

Roll chocolate mixture into balls, place in bowl/plate and chill for a few minutes while you get your dipping station set up.

I highly suggest using semi-sweet and white chocolate for dipping.

Milk chocolate was just too sweet.

If you want to coat the tops of the truffles with toasted coconut, make sure to do so when the truffles are still wet.

If your kitchen is warm, then place truffles in fridge to set up a bit.

Depending on how big or small you make them, you should get between 20- 30 truffles.

Keep them in an air-tight container for a few days.

friday links

Happy Friday!

Here on cape cod we've had nothing but rain for the past 2 or 3 weeks?
After 2 weeks who keeps counting?
All this rain and darkness gets to me; wil I start to grow gills?
They say sun for this weekend--I'm ready.

craigville beach, hyannis, ma.

cape cod canal

skaket beach, orleans, ma

Our first seafood dinner of the season. This year we tried Cooke's Seafood in Hyannis.
It was OK. The scallops were good, small portions though and the fries aren't so good.

And my favorite ice cream joint Emack & Bolio's has opened for the season.
Pictured above is the peppermint patty ice cream.  My favorite peanut butter-oreo wasn't in stock.
I have no complaints here, only that their prices went up: $5.19 for two scoops, but almost all the prices have gone up everywhere on cape cod.
Coming to the cape this summer? Best meal for your money?
Go to Lindsey's Restaurant in Wareham, crappy part of town, but the food is good and the portions haven't shrunk and the seafood is always the freshest!

Please play a visit to an authentic french bakery: PB Boulangerie Bistro in south wellfleet
Just their croissants alone are worth the drive.


They run out fast, so get there early.


That chocolate tarte?  Will cure your chocolate craving for a month!


around the web:

lemon-raspberry swirl ice cream sandwiches from annie eats
5 fats that don't make you fat from mind body green
the best fish tacos you'll ever make from a cup of jo
a big appetite (series presents tiny, meticulously detailed figures posed in real food
environments....)
natural sunscreen: foods that help protect you from the sun from alignyo
health risks of electromagnetic fields (EMF) from intent blog
BPA (found in plastics) linked to obesity in puberty-aged girls from science daily
if you're going to eat fish: eat the healthiest possible from mind body green
vegetarian gyros from the scattered cook
bittersweet hot fudge sauce from view from the great island
red velvet fudge pie from pizzazzerie
ginger shrimp balls from pickled plum
great info chart about back pain from mind body green
vegan cocoa macarons from mad cap cupcake
brownie truffles from I heart naptime
peanut butter-bourbon filled doughnuts from sprinkle bakes
want to know what you should read next? click here from whatshouldIreadnext.com
vegan mango lassi from alignyo
how to balance your pH levels from intent blog
even our ancestors never really ate the paleo diet from discover magazine
in europe monsanto backing away from GMO crops from huffington post
scientists explode the myth of running injuries from science daily

books I'm dying to read:

peanut butter-oatmeal morning bars

Quite honestly I didn't know what to call these besides tasty lil fockers!
A little history: these bars come from those gluten free peanut butter cookies I made with that wonderful peanut butter powder.
I had some of that powder (see photo below) left over and wanted to do something different.
Having a craving for healthy morning bars--you know the ones that you can take with on busy mornings, but won't weight you down with heavy carbs later on?
So...these bars are kind of healthy, there is some sugar in there, and butter, but there is no flour.
Most days I don't like to have flour; I'll have grains, but not white flour--it just makes me so sleepy.
I wish I could call these gluten free, but there are oats in there, and how the oats get processed, I'm sure there is some sort of cross contamination.
If you want these gluten free, just take out the oats and take out the butter. I added in the butter just for the addition of the oats.
One bowl baking too! Gotta love that.
Do me a favor?
Invest in a jar of this peanut butter powder.
It's so good when used in baked goods; adds that little something special in the background.
Not to mention how much tastier it makes peanut butter cookies!

Where to find? Most health food stores and Whole Foods Market.

Did I tell you how tasty these are?
They aren't dry or boring. You know how some oatmeal cookies or bars are boring? Yeah, not these.
Just darn tasty!
Addictive too.
Perfect with morning coffee!
I am NEVER making oatmeal cookies without this recipe--this is so good.  OK, I know I said that a lot.

See those edge pieces?
Yeah, save those for yourself--you're welcome!

peanut butter-oatmeal morning bars

print recipe

1 ¼ cup all-natural chunky or all natural smooth peanut butter (not too oily)

¾ cup dark brown sugar, packed

1 cup + 2 TB old fashioned oats

½ - ¾ cup of raisins (add or takeaway how much you like)

1 stick of butter (8 ounces), room temp

1 large egg, room temp

1 egg yolk

1 ts baking soda

3  OVERSIZED TB powdered peanut butter

1 ts sea salt

cook notes:

This recipe is almost gluten free since there is no flour. 

But there are oats in there, so….

In a small bowl add the peanut powder, baking soda, oats, and salt and mix, set aside.

In a small bowl beat egg and egg yolk, and beat.

In a mixer or by hand, combine peanut butter, butter, and sugar until well combined, add in the eggs, mix well..

Add in the dry mixture, and mix. Then add in the raisins.

Cover bowl and let it sit in fridge for about an hour.

It needs to set up a bit/harden before baking.

Do not let this sit overnight as the dough becomes dry!

When ready to bake, preheat oven to 350 degrees F.

Grease up an 8 or 9-inch square baking pan. Place batter in baking pan, making sure to get it evenly spread all around and in the corners.

Bake for 16-21 minutes, until lightly browned on the edges. It cooks up very fast, so I really wouldn’t go past the 20-21 minute mark.

The middle might still be a bit soft, this is ok, it will harden up a bit.

You know they are done when there is no jiggle in the middle.

Cool for a while as this baked dough is still fairly delicate and hard to move. I waited 1 hour, then put them in fridge to set up faster.

I keep them stored in the fridge, at least a couple days, covered well.

friday links and my best ice cream recipes!

Happy Friday!

chocolate-avocado ice cream from mom, what's for dinner
vintage meltaway chocolate cream cake from food of our lives
exercise & nutrition guide to staying young from gabbyandlaird.com
great list of eco-friendly paints from remodelista.com
vegan wagon wheels from moonblush baker
baklava cheesecake from sprinkle bakes
sweet potato brownies from the healthy foodie
buttermilk ice cream w/ baked nectarines & biscoff cookies from 350 sweets
a video with gail dosik of one tough cookie (love her) from food curated
pineapple dole whip from what's cookin chicago
the most gorgeous & cutest wall stickers I've ever seen from hotel miramare collection (buying these)
DIY green juice in a blender! from just a taste
the best list of ingredient substitutions from joy of cooking
cronuts! from the boy who bakes
the worst types of people you encounter on social media from elite daily
how juicing changed my life from mind body green
what to do with leftover pate brisee? make pop tarts! from G Bakes
anyone ever done the Bar Method? I'm in physical therapy to mend my knees, and was told to take up any type of exercise that won't hurt the knee joints (swimming, stretching, etc...). 
Did some research and found that the Bar Method helps to strengthen the muscles that support the knees and gives you a better range of flexibility.
I might take this up after P/T.  Would love to hear your thoughts.....
weight loss secrets from "Extreme Makeover" Chris Powell from readers digest
the inevitabilities of aging: how inevitabile are they? from marks daily apple
chocolate-chili cookies from serious eats
no bake creme brulee from serious eats


I love their sense of humor!


We had a heat wave last week and all I could tolerate was cold food with balsamic dressing.

And this cold food too.  (coffee-oreo). I need to re-create this at home--soon.

Looking for some ice cream recipes?

pumpkin-vanilla oreo ice cream.


blackberry coulis with salty white chocolate-cream cheese swirls


chai ice cream with spicy pecans


mocha almond with brownie chunks


lemon & vanilla oreo ice cream


blueberry-cream cheese ice cream


chubby wifey ice cream.
why should chubby hubby have all the fun?


peanut butter-oreo ice cream (my all time favorite).

Have a great weekend!

potato chip filled chocolate chip cookie bars

The ultimate in sweet and salty: potato chips and chocolate.
Even Cheez It crackers and chocolate is a favorite combo of mine when I'm uber-stressed.
Potato chips with chocolate chip cookies, even better!
My problem?  I always wanted more potato chips in the cookies.
So I figured the best to do this is to stuff them into bar cookies.
Much like I did when I made the chocolate chip cookies stuffed with peanut butter.
This way you can fill the middle of the bars with as much potato chips as you like!

Warning: these are addictive!

Can you see the abundance of potato chips?
Just the way I like it.

Use a good, salty, kettle chip that can hold up to baking.
Thin chips might get soggy or meld into the cookie batter.

Put down about a little more than half of the dough batter in the bottom of pan.
Then fill with crushed salt & vinegar chips (or whatever flavor your digging).
Then in giant crumbles, spread the remaining dough on top.
No need to push down; it's better when it bakes up light and crisp.




You've got to try these!
Crazy easy to make too.

chocolate chip  bar cookies stuffed with potato chips

(cookie recipe from Jacques Torres)

print recipe

2 cups minus 2 TB (8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 ts baking soda

1 1/2 ts baking powder

1 1/2 ts coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 TB (8 ounces) granulated sugar

2 large eggs

2 ts natural vanilla extract

1 1/4 pounds bittersweet chocolate disks/chips at least 60 percent cacao (don’t skip this part, use a high quality chocolate, it makes all the difference)

½ - ¾  cups of crushed salt & vinegar kettle chips (or whatever flavor you like)

Sea salt for sprinkling top of dough (just a little bit, optional)

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.

Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.

Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.

Drop chocolate pieces in and incorporate them without breaking them.

Press plastic wrap against dough and refrigerate for 24 to 36 hours.

(I left mine for 96 hours and it was perfectly fine).

When ready to bake, preheat oven to 350 degrees.

Spray a 9 x 13 pan with non-stick spray.

Divide dough into 2 piles: less than 2/3 and  more than 1/3.

Take the 2/3 dough and line the bottom of the baking pan with it, making sure to get all the corners, making sure there aren’t any holes or gaps in the dough.

Spread a layer of the crushed potato chips; no need to push them down into dough.

Take the 1/3 remaining dough and crumble on the top. Also make sure to take any dough and close up any gaps you see in the corners.

Don’t push the crumble down into the dough, just leave it on the top—it’s ok to have spaces in the crumble—gaps are good on the top, it will let the potato chips show through.

Sprinkle the top lightly with sea salt (optional) and bake until golden brown but still soft, roughly 25 – 31 minutes.

Look for golden brown edges, non-jiggly middle.

The middle will be a bit soft, but once it completely cools it won’t be as gooey; it sets up really nice.

Slice with a sharp knife.

Makes about 20-24 bars depending on how you cut them.