Brighton, MA 02134
My grandmother used to buy a dessert every Christmas called Snowflakes from a French bakery in Auburn, Maine. A few years ago it went out of business and she was crushed. For her 90th birthday two years ago I decided to try and replicate the dessert. The recipe I’ve come up with, after some trial and error, tastes almost exactly like those French Snowflakes from Maine. Now, for every family gathering, I make them. It’s the first thing to go, before the appetizers, the meal and the dessert is even out, the whole is eating them and hiding some for later (no joke).
These are really easy to make, but can get a little messy with the melted chocolate.
1. Mix together the milk, almond extract and vanilla extract.
2. Mix in the powdered sugar.
3. Gradually add in the coconut. The mixture will be thick. Place in the fridge for 30-40 minutes, it’s easier to work with when it is cold.
4. Remove the mixture from the fridge. Line a cookie tray with parchment paper. Shape the coconut into ‘logs’, about 2 inches long and 3/4 inches wide. You can make them all different sizes, bigger or smaller, it’s really your preference. Make sure you press the coconut logs together very well so the mixture sticks together. Place the logs of coconut on the baking sheet and put back in the fridge while you melt the chocolate (remember, it’s easier to work with when cold.).
5. Melt the chocolate in the microwave or using a double broiler. If using a double broiler, make sure to stir constantly so the it doesn’t stick or burn to the bottom of the pan.
6. Once the chocolate is completely melted, turn off the heat. Remove the coconut try from the fridge and dip each log half way into the chocolate. You might have to you a spoon to help spread the chocolate evenly (this can get a little messy). Place the half dipped candies back onto the parchment paper/cookie tray.If the chocolate starts to get too thick, simply reheat it again for a few minutes; this should do the trick!
7. Once all the coconut candies have been dipped, place in the fridge for 45-60 minutes to let the chocolate harden. Serve and enjoy!
8. Keep the extras (yea, right, like there will be extras!) stored in the fridge. If you are going to layer the candies in a jar or container, use wax or parchment paper between the layers. It’s not necessary but if you are traveling or the candies will be out of the fridge for a long period of time, I would recommend doing so.
NEW! Hershey’s recently published a list of their gluten free products on their website, and I just had to share! The following is taken from their website.
” Hershey is committed to providing products that meet your dietary needs, and many people today are interested in gluten-free foods.
A food bearing a gluten-free claim does not contain the protein from wheat, rye, barley, spelt, kamut, triticole, farina, vital gluten semolina, malt vinegar or protein derivatives of these foods.
The products listed below have been fully evaluated and qualify as gluten free using standards proposed by the US Food and Drug Administration (FDA). Please note this list is not all inclusive as we have other gluten-free confections.
The best way to determine if our products contain a gluten ingredient is to read our product label. This label includes an accurate, current listing of the ingredients in our products. Because, on occasion, the list of ingredients can change, we strongly encourage you to check the ingredient label on the package each time before you make a purchase. “
Last updated March 29th, 2012
Last night I got together with some girlfriends for dinner. One of my friends is a vegan so not only did I need to make something gluten free I also wanted her to be able to eat it as well. I love to play around with items I have at home. I also didn’t have time to go out to the store and by any ingredients for various recipes I was contemplating to make, so after rummaging through my fridge and the pantry, I came up with Jasmati rice, an onion, red lentils and the apple I didn’t eat at lunch today.
Well, what turned out as an experiment, ended up being a quite tasty dish. I liked how it turned out. It was a hit at my friends dinner party later that evening, and I received very nice compliments from everyone.
I overcooked the lentils just a bit, and I was nervous the dish would be too mushy, but it wasn’t it was great the way the ‘semi-mushy’ lentils and rice mixed together so well.
I haven’t had tabouli in years! I was so excited when I came across this recipe from Nature’s Path.
This salad is perfect for summer (or winter or spring or fall :), it’s so refreshing. It combines classic tabbouleh ingredients but substitutes puffed brown rice for traditional bulgur or couscous. Red cabbage isn’t a traditional ingredient in tabouli its adds a little crunch and color to the salad.
*be sure to use the unsweetened variety of puffed rice cereal.