Chocolate covered coconut balls are a recipe from my childhood. My mom would make them every year for Christmas to take around to our friends and neighbors. I didn’t like them at all. Haha! Oh how things change!
Is there an age you reach that you start looking backward instead of forward or is this just a me thing? I’ve been very nostalgic lately and it seems to grow more and more so as the years move on.
Yes, I still hope and dream. I still am loving life and where it’s taking me, but I’ve found this fondness for time and our stories. As a little girl I had no idea that the past little moments would one day be big ones to me. Coconut chocolate balls were absolutely not on my radar as ever mattering. In fact, I hated them, but there’s a reason they are here.
Home was a Safe Haven
I grew up on a very small private road in Vancouver, Washington. Our street was shaped like the letter T. You entered at what would be the bottom of the T and drove down until you had to go left or right. I was off to the right and I can still see our big rhododendron bushes lining our yard and the way the fog hung in the air as we walked to school each morning.
Every Christmas, lights would appear on houses and Christmas trees in windows and as I wandered home from school careful to not walk too close on the right where the huge mean poodles lived, and quick to walk past a field on the left where occasionally the rottweilers got out of their fence and would chase us barking and nipping at our buns (it was horrifying to say the least) I would picture all of the goodies Mom would be standing at the kitchen island making.
As a kid you don’t really think about other kids and their homes. I just assumed all families were doing what we were. All kids were safe and happy. All moms were full time at home cleaning house and preparing wonderful meals and goodies. I know better now. I grew up in a safe haven. A place of love and peace. I find myself looking back as the mother of children now and understanding what I am to create and who I am to be because of these memories of my family.
Connecting in the Kitchen
Peanut butter balls were my favorite. All dipped in chocolate like a Reese’s peanut butter cup. But every year Mom made a batch of the dreaded coconut balls too. GAG!! Ugh, all those stringy strands of pungent coconut like you’re eating a hairball from our little Tabby cat.
But remember, I’m nostalgic, and looking back all while I’m circling my arms around my little ones so one day I found myself wanting to connect with our teenager and realized, she adores coconut and I have just the recipe to make with her. A grandmother’s love entered that kitchen as we rolled ball after ball of coconut. I was able to weave generations and hearts together and suddenly the hated coconut balls weren’t hated at all, but instead they became a treasure between a mother and a daughter.
What Ingredients Do I Need for Chocolate Covered Coconut Balls?
Sometimes all you need is a few simple ingredients
Rocky Road Fudge is a classic for the holiday season and you wont be able to stop eating it! Outrageously delicious, super easy and only 4 ingredients needed! Your family will love it!
December is such a busy time with getting ready for Christmas, attending parties, ending the school semester, packing to leave town, purchasing and making gifts… the list goes on. So for those of you who are crazy busy or just want something delish, this Rocky Road Fudge is for you! It takes less then 10 minutes to whip up.
With just 4 ingredients and a microwave, how much easier do things get?! Seriously, I think the hardest part is waiting for the fudge to set up… and keeping my kiddos from eating the rest of the bag of marshmallows. You get all the flavors of your favorite ice cream but in fudge form!
Ingredients for Rocky Road Fudge
With just 4 ingredients, you’ll have the tastiest rocky road fudge! All these ingredients can also be bought several weeks ahead of time. Here is what you will need…
- Chocolate Chips: We prefer semi-sweet chocolate chips, but you can use milk chocolate chips if you prefer.
- Sweetened Condensed Milk: We always use Eagle Brand. It’s just best!
- Mini Marshmallows: just one 10oz bag will get the job done
- Walnuts: roughly chopped
The measurements of each ingredient can be found by scrolling down to the recipe card below.
How to Make Rocky Road Fudge
This might be the easiest fudge recipe you’ve ever seen! And the extra bonus is that it’s a no bake dessert. You don’t even need a double boiler or a candy thermometer. I don’t know about you, but quick and simple is exactly what I need around the holidays! Here are the basic steps:
- Prep: Line a 9×9 inch pan with foil and grease lightly with butter.
- Microwave: Place chocolate chips and sweetened condensed milk in a microwave-safe bowl and microwave for 1 minute. Stir and then microwave in 15 second increments until chocolate is melted and smooth.
- Fold: Add the marshmallows and nuts and fold into the chocolate mixture.
- Refrigerate: Pour the mixture into the prepared pan and let it chill in the refrigerator for at least 2 hours.
- Serve: Slice into squares and serve.
The complete recipe is available in the recipe card at the end of this post. You can save or print the recipe from there.
Can I Double this Recipe to a 9×13 Pan?
Yes! If you are making fudge for a crowd or to give to neighbors for Christmas, then definitely double the recipe in a 9×13 baking pan.
What Nuts Can You Substitute for Walnuts in Recipes?
If you are looking for a substitute for walnuts, there are several nuts that will work just fine. Black walnuts or other nuts such as pecans, cashews, almonds or p
Rich chocolate brownies with cranberries and pecans are one of my favorite easy-to-make desserts this time of year – it is an unexpected and fun holiday flavor combination.
Served plain or topped with ice cream and hot fudge sauce, I’ve been making cranberry brownies at least a few times every holiday season for years. And without exception, everyone who has tasted them has raved over them.
Cranberry Brownies
The brownie base for this recipe has been my favorite for years. It’s a simple saucepan recipe that comes together in under 10 minutes, making it perfect for snacking any time of day.
The cranberries are a tart counterpart to the rich chocolate fudgy brownies. It’s a fun surprise flavor and they’re always a guaranteed hit on a dessert table. If you haven’t already fallen in love with the pairing of fruit and chocolate, these brownies may convince you to try it soon.
Who doesn’t love a rich, fudge brownie for a sweet snack? The cranberries that have a home in my freezer all year for the Cranberry Christmas Cake have to do double duty for these brownies now too.
Fresh Cranberry Recipes
There’s so much more to fresh cranberries than th
One of the most frequent cooking questions I answer is regarding safe meat cooking temperatures. Over the past ten years, the recommendation for pork cooking temp has changed and there’s been a bit of confusion. So, this is a great time to review – and to share one of our favorite pork roast recipes once more!
Pork Internal Temp
145°F with a 3-minute rest provides the optimal eating experience and is the minimum safe internal pork cooking temperature provided by USDA’s Food Safety and Inspection Service.
I can not encourage you enough to take the time to learn how to use a meat thermometer. (This is an easy-to-use digital thermometer at a great price.) Once you’ve tried cooking pork to medium-rare or medium, the difference in taste, texture, and flavor just might blow your mind.
Pork Cook Temp
The recommended cooking temperature for pork used to be 160°F; for every cut, for every single type of pork. Now, thanks to all of the biosecurity measures and the animal health issues that are of so much importance in the pork industry, we have healthier and safer pork to eat at lower temperatures.
This means that we can safely eat pork cooked to a juicy and never dried out 145°F. And THAT, my friends, is delicious pork.
Per The National Pork Board, the recommendation for cooking pork chops, pork roasts, and tenderloin is an internal pork temp of 145° F, followed by a three-minute rest.
This delicious asparagus salad recipe is a refreshing and healthy addition to any holiday meal. Tossed with pomegranate arils and fresh oranges, it is the perfect balance of flavors and textures.
I’m always trying to find new ways to use asparagus because it’s pretty much the best vegetable ever. Don’t you think? It tastes so good! So I experimented with some fresh holiday flavors and colors and created this festive holiday salad.
Serve this side dish alongside your Thanksgiving or Christmas feast and it will be a bright burst of fresh flavor at your holiday meal. The asparagus, orange wedges and pomegranate are such a tasty trio. You’re going to love it!
What Do I Need to Make Pomegranate Asparagus Salad
Sometimes salads have tons of different ingredients, and sometimes salads are just a few perfectly paired ingredients. This salad recipe is the latter and this is all you will need:
- Asparagus
- Extra-Virgin Olive Oil
- Salt and Black Pepper
- Orange
- Pomegranate Arils
- Blue Cheese or Gorgonzola Cheese
- Butter
- Panko Breadcrumbs
- Balsamic Glaze
The measurements needed of each ingredient can be found in the recipe card at the end of this post.
Substitutions for Blue Cheese
I know there are strong feelings out there about blue cheese, or other strong cheeses like gorgonzola. If you are opposed, go with feta cheese or even parmesan cheese would be a great option.
How to Make Asparagus Pomegranate Salad
You’re just a few simple steps away from a bold holiday salad that will be talk of your family gathering. Here are basic steps:
- Roast: Place the asparagus spears on a sheet pan and toss them with olive oil and salt and pepper. Roast under the broiler for a few minutes, rotating as needed.
- Cool: Don’t overcook the asparagus. You want it to have some crispiness left to it. Remove it from the oven and let it cool.
- Toast: Melt a tablespoon of butter in a small sauté pan and then add the Panko bread crumb. Let them get toasty brown stirring as needed. Then let it cool completely.
- Toss: Slice the asparagus into bite-sized pieces and toss with the orange segments, orange zest, blue cheese and pomegranate seeds in a large bowl.
- Drizzle: Add a drizzle of balsamic glaze and top with the toasted Panko. Serve and enjoy!
These instructions can also be found in the recipe card down below so keep scrolling for all the details.
What to Eat with Holiday Asparagus Salad
While this salad would be great any time of year, I envision eating it during the holiday season so here are some ideas for what to serve it with: