Almond Chocolate Coconut Cookies

PREP TIME	10 Min
COOK TIME	13 Min
READY IN	25 Min
Original recipe yield 4 dozen INGREDIENTS 1 cup butter 1 1/2 cups white sugar 1 1/2 cups brown sugar 4 eggs 4 teaspoons vanilla extract 4 1/2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 5 cups semisweet chocolate chips 2 cups flaked coconut 2 cups chopped almonds DIRECTIONS Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture until well blended. Finally, stir in the chocolate chips, coconut and almonds. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Dark Chocolate Cake

PREP TIME	30 Min
COOK TIME	30 Min
READY IN	1 Hr 20 Min
Original recipe yield 3 - 9 inch round pans INGREDIENTS 2 cups boiling water 1 cup unsweetened cocoa powder 2 3/4 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup butter, softened 2 1/4 cups white sugar 4 eggs 1 1/2 teaspoons vanilla extract DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans. Bake in preheated oven for 25 to 30 minutes. Allow to cool.

Best Cherry Pie

INGREDIENTS

• 1 recipe pastry for a 9 inch double crust pie
• 1 (20 ounce) can pitted sour cherries
• 1 cup white sugar
• 1/3 cup all-purpose flour
• 1/8 teaspoon salt
• 2 tablespoons butter
• 1/4 teaspoon almond extract
• 1/4 teaspoon red food coloring (optional)
• 1 egg yolk
  

DIRECTIONS

1. Preheat oven to 425 degrees F (220 C). Make pastry and refrigerate.
2. Drain cherries, reserving 1 cup liquid. In a saucepan combine sugar, flour and salt. Stir in cherry liquid and bring to a boil, stirring often. Reduce heat and simmer for 5 minutes. Mixture will thicken.
3. When mixture is thickened, add butter, almond extract, food coloring and cherries. Cover and refrigerate.
4. On lightly covered surface, roll out half of the pastry into an 11 inch circle. Put into 9 inch pie dish. Roll other half of pastry into another 11 inch circle. With a knife or pastry wheel, cut eight 1/2 inch strips.
5. Pour cooled cherry filling into pie dish. Place pastry strips horizontally, then vertically, across the top of the pie and lightly brush with egg yolk. Bake 30 to 35 minutes, and cool before serving.

http://www.superweddings.com/cakegallery.htm

Ice Cream Cone Treats

Original recipe yield 30 cones (approximately)

INGREDIENTS

• 1 (18.25 ounce) package yellow cake mix
• 1 (16 ounce) package vanilla frosting
• 1 ounce colored candy sprinkles

1. Prepare cake mix batter according to directions, or make any standard cake recipe batter (i.e. white, chocolate, etc.).
2. Place flat-bottomed ice cream cones in the cups of a regular muffin pan. Pour enough batter into each cone to fill from 1/2 to 2/3 full.
3. Bake at time and temperature as recommended for cupcakes. After they have cooled, frost with your favorite canned or home-prepared frosting recipe. Decorate with sprinkles or other decorations of your choice.

Chocolate Buttermilk Cake

PREP TIME	30 Min
COOK TIME	1 Hr
READY IN	2 Hrs
Original recipe yield 9 inch 3 layer cake INGREDIENTS 1 cup semisweet chocolate chips 1/4 cup water 2 1/4 cups cake flour 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup butter, softened 2 teaspoons vanilla extract 1 3/4 cups white sugar 3 eggs 1 cup buttermilk 1 cup semisweet chocolate chips 1/4 cup honey 2 tablespoons water 1/8 teaspoon salt 2 cups heavy whipping cream Grease three 9 inch cake pans. Line bottoms with parchment paper. Preheat oven to 375 degrees F (190 degrees C). In a small pan over low heat, combine 1cup chocolate chips and 1/4 cup water. Stir until chocolate chips have melted, and mixture is smooth. Allow to cool to room temperature. Sift together flour, soda and 1/4 teaspoon salt. Set aside. In a large bowl, cream the butter or margarine with the sugar. Add vanilla. Add eggs one at a time, beating well after each addition. Beat in chocolate mixture. Stir flour mixture into creamed mixture alternately with buttermilk. Blend until smooth. Divide batter into three 9 inch pans, and smooth tops. Bake for 25 minutes, or until pick inserted in center comes out clean. Cool cakes in pans for 10 to 15 minutes, then invert on wire racks; turn right side up to cool completely. Place 1 cake layer upside down on cake platter. Spread with 1/2 inch layer chocolate whipped cream. Repeat with another cake layer. Top with remaining cake layer. Frost with remaining cream. To Make Chocolate Whipped Cream Frosting: In small saucepan over low heat stir 1 cup chocolate chips, honey, 2 tablespoons water and 1/8 teaspoon salt until chocolate is melted and mixture is smooth; cool completely. In medium bowl beat cream until it holds its shape. Gradually fold about 3 large tablespoons cream into chocolate mixture, then fold chocolate mixture into remaining whipped cream until blended.

Black Forest Cake

Original recipe yield 1 - 9 inch 3 layer cake

INGREDIENTS

• 2 1/8 cups all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 3 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 (20 ounce) cans pitted sour cherries
• 1 cup white sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 3 cups heavy whipping cream
• 1/3 cup confectioners' sugar

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
2. In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
3. Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
4. Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
5. Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
6. With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.

Red, White and Blue Strawberry Shortcake

PREP TIME 20 Min COOK TIME 30 Min READY IN 50 Min Original recipe yield 1 - 9x13 inch cake INGREDIENTS * 1 (18.25 ounce) package yellow cake mix * 1 (8 ounce) container frozen whipped topping, thawed * 1 pint blueberries, rinsed and drained * 2 pints fresh strawberries, rinsed and sliced 1. Prepare cake according to package directions and bake in a 9x13 inch pan. Cool completely. 2. Frost cake with whipped topping. Place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an American flag. Chill until serving.

Love Ida xx3

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Easter Layouts

PHILADELPHIA Double-Chocolate Cheesecake

PREP TIME	20 Min
READY IN	5 Hrs 5 Min

INGREDIENTS

• 24 OREO Cookies, crushed
• 1/4 cup butter or margarine, melted
• 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 2 tablespoons flour
• 1 teaspoon vanilla
• 1 (8 ounce) package BAKER'S Semi-Sweet Chocolate, melted
• 4 eggs
• 1/2 cup blueberries

1. Heat oven to 325 degrees F.
2. Mix crumbs and butter; press onto bottom of 13x9-pan lined with foil. Bake 10 min.
3. Beat cream cheese, sugar, flour and vanilla with mixer until blended. Add chocolate; mix well.
4. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.
5. Bake 45 minutes or until center is almost set. Cool. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries.

Strawberry Cake

PREP TIME	10 Min
COOK TIME	30 Min
READY IN	40 Min
Original recipe yield 2 - 9 inch cake layers INGREDIENTS 2 cups white sugar 1 (3 ounce) package strawberry flavored gelatin 1 cup butter, softened 4 eggs (room temperature) 2 3/4 cups sifted cake flour 2 1/2 teaspoons baking powder 1 cup whole milk, room temperature 1 tablespoon vanilla extract 1/2 cup strawberry puree made from frozen sweetened strawberries Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans. In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.

New York Cheesecake

PREP TIME	30 Min
COOK TIME	1 Hr
READY IN	7 Hrs 30 Min
Original recipe yield 1 - 9 inch springform pan INGREDIENTS 15 graham crackers, crushed 2 tablespoons butter, melted 4 (8 ounce) packages cream cheese 1 1/2 cups white sugar 3/4 cup milk 4 eggs 1 cup sour cream 1 tablespoon vanilla extract 1/4 cup all-purpose flour Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Licorice Gummies

Licorice Gummies combine the flavors of anise and cherry for a fun, vibrant red licorice candy.

Prep Time: 10 minutes

Ingredients:

• 2 envelopes unflavored gelatin
• 3 (.44 oz) packages sugar-free cherry Jell-O
• 4 cups diet cherry soda
• 2 tsp anise extract

Preparation:

1. Prepare a 9 x 13-inch pan by lightly wetting it with water.

2. Combine the gelatins and ½ cup of the soda in a small bowl and stir until combined. Allow the gelatin to soften for 5 minutes.

3. Place the remaining 3.5 cups of soda in a medium saucepan and bring it to a boil.

4. Add the gelatin and stir until dissolved. Remove from heat and stir in the extract.

5. Pour into the pan and refrigerate until set. Once set, cut into squares, strips or shapes of your choice using a sharp knife or cookie cutters.

Chocolate-Dipped Apricots

Chocolate-Dipped Apricots are light, elegant candies that are surprisingly easy to make. These bite-sized treats taste sophisticated and none too sweet, since they are made with unsweetened dried fruit and dark chocolate. If you prefer a sweeter candy, substitute milk or white chocolate instead.

Prep Time: 10 minutes

Ingredients:

• 24 whole dried apricots
• 2 ounces (1/2 cup) toasted almonds, finely chopped
• 6 ounces dark chocolate

Preparation:

1. Prepare a baking sheet by lining it with aluminum foil. Place the chopped almonds in a small bowl.

2. Temper or melt the chocolate in a medium bowl.

3. Holding an apricot by the tip, dip most of the fruit into the melted chocolate, swirling to ensure even coverage. Remove it from the chocolate and drag it along the lip of the bowl, removing excess chocolate.

4. Pat both sides of the chocolate-dipped apricot on the chopped almonds, covering both sides with nuts.

5. Place the candy on the prepared baking sheet, and repeat for the remaining apricots.

6. Place in the refrigerator to set the chocolate for approximately 10 minutes. If the chocolate has been tempered, the candy can be served at room temperature, but if it has not, it should be kept refrigerated until served.

English Toffee

This classic toffee is buttery and rich, and pairs very well with dark chocolate. Do not substitute margarine for the butter—you will sacrifice essential flavor. Be sure to check out the photo guide with step-by-step instructions showing how to make toffee.

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients:

• 3/4 cup almonds
• 1 pound of dark chocolate
• 2 cups (1 pound) butter
• 2-2/3 cups granulated sugar
• 1/3 cup water
• 1/4 cup light corn syrup

Preparation:

1. Toast the nuts by spreading them on a cookie sheet and placing them in a 325-degree oven for approximately 10 minutes. Stir them every 3-4 minutes, and remove them once they darken and become fragrant. Let the nuts cool, then chop them finely.

2. Prepare a 12x16 inch cookie sheet by lining it with aluminum foil and spraying it with nonstick cooking spray.

3. Combine the butter, sugar, water and corn syrup in a large heavy saucepan over medium heat. Stir constantly to dissolve the sugar and melt the butter. Insert a candy thermometer and bring the candy to a boil, periodically brushing down the sides with a wet pastry brush to prevent crystallization.

4. Continue to cook the candy, stirring frequently, until it reaches 300 degrees. If the candy appears to separate (with a layer of melted butter on top) stir vigorously to make it come back together again. Watch the candy as it approaches 300, since it cooks quickly and can scorch at high temperatures.

5. Once the candy reaches 300 degrees, remove from heat and pour it onto the prepared baking sheet. Use a spatula or spoon to spread the candy to an even thickness. Allow the toffee to begin to set, then spray a knife with nonstick cooking spray and score the toffee into small squares or rectangles. Allow the toffee to cool completely.

6. Once the toffee is cool, break it apart on the scored lines into small squares. The toffee can be left plain, or dipped in chocolate.

7. To dip the toffee in chocolate, begin by melting the chocolate. Place it in a microwave-safe bowl and microwave it in one-minute increments, stirring after every minute to prevent overheating.

8. Dip each piece of toffee in the chocolate, either submerging it completely or dipping it halfway in, according to your preference. Place dipped toffee pieces on a baking sheet lined with aluminum foil. While the chocolate is still wet, sprinkle the top generously with chopped nuts. Repeat with remaining toffee, chocolate and nuts.

9. Place the toffee in the refrigerator to set the chocolate, about 30 minutes. Once set, toffee can be served immediately or stored in an airtight container in the refrigerator for up to one week.

Creamy Caramels

These smooth candies are what most people think of when they hear the word "caramel"; Rich with cream, they are great as-is, or even better when dipped in chocolate.

Ingredients:

• 1/2 cup cream
• 1/4 tsp vanilla extract
• 6 tbsp butter, cut into small pieces
• 1-1/3 cups light brown sugar

Preparation:

1. Prepare a small (6x6 inch) square pan by spraying it with nonstick cooking spray.

2. Combine the sugar, cream, butter, vanilla, and 1 TB water in a medium heavy-bottomed saucepan. Stir with a spoon over medium heat until the sugar dissolves and the butter is melted.

3. Bring to boil and cover for 3 minutes.

4. Uncover, but do not stir! Continue boiling until a candy thermometer reads 250 degrees.

5. Pour the caramel into the prepared pan and let it cool down.

6. When it is still slightly wet, score the top into squares, and then leave to harden completely.

7. Once firm, cut into pieces and wrap individually in waxed paper or cling wrap. Candies can be store in an airtight container at room temperature (not refrigerated) for up to one week.

Fall Medallions

These quick drop candies combine dark chocolate, pomegranate seeds, cranberries, pecans and cocoa nibs for an elegant after-dinner treat. The fruits lend a tart bite to the chocolate, while the nibs and the pecans add a dark, earthy undertone. Fall medallions would make a great finish to an adult dinner party, or light refreshment with midday coffee or tea.

Prep Time: 15 minutes

Ingredients:

• 36 toasted pecan halves
• 36 dried cranberries
• 2 tbsp cocoa nibs
• 1/3 cup fresh pomegranate seeds
• 8 ounces dark chocolate

Preparation:

1. Line a cookie sheet with aluminum foil.

2. Temper the chocolate.

3. Spoon teaspoon-sized circles of chocolate on the aluminum foil. The chocolate will spread, so leave at least 1.5 inches of space between them.

4. Arrange the pecans, pomegranate seeds, cranberries, and cocoa nibs on the chocolate. I used 1 pecan half, 1 dried cranberry, a sprinkling of nibs, and 2-3 pomegranate seeds per medallion, but you can adjust depending on the size of your chocolate circles. I would suggest keeping these approximate ratios so all of the elements are in balance.

5. Place the medallions in the refrigerator to harden for at least 20 minutes.

6. The chocolates can be kept in the refrigerator in an airtight container for 2-3 days. They should be kept cool until just before serving, to preserve the seeds and ensure the chocolate does not melt.

Note: Cocoa nibs are a specialty item that can be found in some upscale baking stores, kitchen supply shops, or ordered online. They are the roasted bits of the cocoa pod from which we obtain cocoa powder. Although they smell deliciously chocolaty, their taste is actually that of unsweetened chocolate, and thus they can be quite intense if not moderated with other, sweeter flavors. In the context of this candy, they are balanced with sweet-tart fruit flavors and sweetened chocolate, so they add an interesting depth without overpowering the rest of the ingredients.

Coconut Easter Eggs

Sweet shredded coconut is paired with tangy cream cheese in these easy, delicious Coconut Easter Eggs. I love the pure white look of these eggs, but you can use regular chocolate coating or real chocolate if desired. The coating is easiest because it will remain hard at room temperature, while regular chocolate gets soft and sticky when warm. This recipe yields about 3 dozen small eggs.

Prep Time: 15 minutes

Ingredients:

• 3 ounces cream cheese, softened
• 1/2 tsp vanilla
• 3 cups powdered sugar
• 1 cup shredded coconut
• 1/8 tsp salt
• 1/3 cup chopped salted nuts like macadamias or cashews (optional)
• 1/2 tsp coconut extract
• 1 lb white chocolate candy coating
• Sprinkles or other decorations (optional)

Preparation:

1. Place the cream cheese and vanilla in the bowl of a large electric mixer. Mix them on medium speed until the cream cheese is smooth and entirely soft.

2. Stop the mixer, add 2 cups of powdered sugar, and mix on low speed until the powdered sugar is incorporated. Stop the mixer and add the remaining powdered sugar and mix just until combined.

3. Scrape down the sides and bottom of the bowl and add the coconut, salt, coconut extract, and nuts (if using). Turn the mixer to low and mix until the candy is homogeneous and well-mixed. Check the texture of the candy: you want it to be firm enough to easily be shaped into an egg, but not too dry and stiff. If necessary, add more powdered sugar or cream cheese to get the right texture.

4. Using a spoon, scoop up a small amount of candy and roll it between your hands until it is an oblong egg shape. Place it on a baking sheet lined with aluminum foil and repeat with remaining candy until you have approximately three dozen eggs.

5. Put the eggs in the refrigerator to stay firm while you melt the white chocolate candy coating. Place the chocolate in a microwave-safe bowl and microwave in one-minute increments until melted, stirring after every minute to prevent overheating.

6. Once the coating is melted, dip the eggs in the white chocolate coating and replace them on the foil-covered sheet. While the chocolate is still wet, decorate with sprinkles or other decorations of your choice. The eggs can also be sprinkled with coconut or left plain. Refrigerate for 30 minutes to set the coating. Coconut Easter Eggs can be stored in the refrigerator in an airtight container for up to a week. They are best served at room temperature.

Double Chocolate Easter Eggs

These beautiful flowered Easter eggs have a chocolate-walnut filling and a deep, dark chocolate coating. The marshmallow flowers are optional but add a beautiful finishing touch.

Prep Time: 20 minutes

Ingredients:

• 1/4 cup (1/2 stick) butter
• 1 package (5.25 oz) chocolate pudding mix, not instant
• 1/2 cup milk
• 1 lb powdered sugar, sifted
• 1 tsp vanilla extract
• 1 cup chopped walnuts
• 5 ounces unsweetened chocolate (can substitute bittersweet)
• 1 tbsp shortening
• 34 miniature marshmallows (optional; see note below)
• colored sugar or sprinkles (optional; see note below)

Preparation:

1. Place the butter in a medium saucepan and heat it over medium until the butter is melted. Pour in the pudding mix and stir until smooth and well-combined.

2. Slowly pour in the milk and continue to stir until mixture is smooth. Continue to cook over medium heat, stirring, until mixture is very thick and pulls from the sides of the pan.

3. Remove the pan from the heat and stir in the powdered sugar and vanilla. Stir in the walnuts and allow to cool for 5 minutes.

4. Form the mixture into about 20 egg shapes and place on foil-lined baking sheet. Place in the refrigerator to chill for 30 minutes.

5. While candy is setting, melt the unsweetened chocolate and shortening together in the microwave. Allow it to cool, but not set. If it begins to harden before candy is ready to be dipped, re-warm it in the microwave briefly.

6. Dip the eggs in the melted chocolate using two forks or dipping tools. Place them back on the baking sheet. If you are decorating with the optional marshmallow flowers (see below), place them on the eggs while the chocolate is still wet. Place the eggs back in the refrigerator to set completely.

To Make Decorative Marshmallow Flowers: Using a sharp knife, cut the mini marshmallows in thirds. Dip one cut end of each marshmallow segment in colored sugar. Arrange five segments in a flower shape on the wet chocolate eggs.

Chocolate-Peanut Butter Easter Eggs

Chocolate and peanut butter are a natural flavor combination that shines in this festive recipe for Chocolate-Peanut Butter Easter Eggs. If you want to increase the peanut flavor you can substitute more peanut butter for some or all of the cream cheese. If desired, you can use regular chocolate instead of the chocolate coating the recipe calls for. The coating is easier because it will remain hard at room temperature, while regular chocolate gets soft and sticky when warm. This recipe yields about 2 dozen eggs. Prep Time: 15 minutes Ingredients: * 2-3 cups powdered sugar * 3 ounces (about 1/2 cup) chocolate chips, melted * 2 ounces cream cheese, softened * 1/2 tsp vanilla * 1 tbsp hot water * 3 tbsp peanut butter * 1/8 tsp salt * 1 lb chocolate candy coating * 1/4 cup peanut butter chips (to decorate, optional) Preparation: 1. Place the melted chocolate chips, cream cheese, vanilla, hot water, peanut butter, salt, and 1 cup of powdered sugar in the bowl of a large electric mixer. Using the paddle attachment, mix the ingredients until the candy is well-mixed and homogenous. 2. Stop the mixer and add 1 more cup of powdered sugar. Mix the candy on low, stopping to scrape down the sides and bottom of the mixing bowl, until it is entirely mixed and smooth. Check the texture of the candy: you want it to be firm enough to easily be shaped into an egg, but not too dry and stiff. If necessary, add more powdered sugar to get the right texture. 3. Using a spoon, scoop up a small amount of candy and roll it between your hands until it is an oblong egg shape. Place it on a baking sheet lined with aluminum foil and repeat with remaining candy until you have approximately two dozen eggs. 4. Put the eggs in the refrigerator to stay firm while you melt the chocolate candy coating. Place the chocolate in a microwave-safe bowl and microwave in one-minute increments until melted, stirring after every minute to prevent overheating. 5. Once the chocolate is melted, dip the eggs in the chocolate and replace them on the foil-covered sheet. 6. If you want to add decorative peanut butter stripes, place the peanut butter chips in a small microwave-safe bowl. Microwave until melted, stirring after every 30 seconds to prevent overheating. Pour the melted chips into a ziploc bag, and cut a tiny hole in the corner. Pipe stripes, polka dots, or other designs of your choice on the eggs. 7.Refrigerate for 30 minutes to set the chocolate and peanut butter chips. Chocolate-Peanut Butter Easter Eggs can be stored in the refrigerator in an airtight container for up to a week. They are best served at room temperature.

Lil Louis - French Kiss Vocal Mix

Nest Cookies

Ingredients:

• 1 ½ C. all purpose flour • 1 tsp. baking powder • ½ tsp. salt • ½ C. shortening • ½ C. sugar • 1 egg white • 1 tsp. vanilla • 2 Tbs. milk • 2 C. shredded coconut • 5 oz. Jelly Belly jelly beans assorted flavors

Instructions:

1. Heat oven to 375 degrees F. 2. Sift together flour, baking powder and salt and set aside. 3. In large bowl beat shortening, sugar, egg white and vanilla until well blended. 4. Add flour mixture and milk until blended. Stir in coconut. 5. Roll dough into a ball, divide in half. Roll 15 one-inch balls from each half and place on ungreased baking sheet. 6. Make thumbprint depression in center of each ball to form next. Bake 6 minutes. 7. Remove from oven and place 4 Jelly Belly jelly beans in center of each cookie. 8. Return to oven and bake 5 more minutes. Transfer cookies to wire rack to cool. Makes 30 cookies.

Jelly Belly Crispy Balls

Ingredients:

• 4 cups rice cereal • ½ cup peanut butter • ¼ cup butter or margarine • 1 cup (1/2 lb.) Jelly Belly jelly beans in Tangerine or Orange Sherbet flavor • ½ cup (1/4 lb.) Jelly Belly jelly beans in Green Apple and Licorice flavors • 4 cups miniature marshmallows (10 oz.) or 40 large marshmallows • Cellophane and orange ribbon

Instructions:

1. Pour cereal in large bowl and set aside. 2. Melt margarine and peanut butter in large saucepan. 3. Add marshmallows, stirring until completely melted. 4. Pour marshmallow mixture over cereal and stir to coat. 5. Sprinkle in Jelly Belly jelly beans and stir. 6. With buttered fingers roll into balls (or press into 9 x 13 inch pan and cut into squares). 7. Cut 8-inch squares of cellophane. Roll each ball in cellophane and twist ends closed. Tie with ribbon. Makes 16 balls.

Birthday Bark

Ingredients:

• 1 bag (12 oz.) white chocolate chips • ¾ C. (6 oz.) Jelly Belly jelly beans, in party colors or assorted fruit flavors

Instructions:

1. Pour white chocolate chips in a 2-cup glass measuring cup and microwave 2 to 4 minutes until barely melted, being careful not to overcook (chips may not look melted; stir before microwaving again). Or, melt chocolate on top of a double boiler. Stir to be sure all the chips are completely melted. 2. On wax paper, pour out chocolate into a 2-inch puddle, spreading to about ¼ inch thickness. 3. While still hot, sprinkle about 15 Jelly Belly jelly beans on each, and press beans lightly into the chocolate. Allow to cool completely. Makes 8 pieces, about 16 to 20 servings.

Variations:

Chocolate & Cherry Bark: Use milk chocolate chips and Very Cherry flavor of Jelly Belly jelly beans.

Peanut Butter Bark: Use peanut butter chips and Grape Jelly, Top Banana or Blueberry flavors of Jelly Belly jelly beans. Or, try a combination of fruit flavors of jelly beans.

Jelly Belly’s Rookie of the Year!

Daniel Bretscher, one of the new members of Team Sport Beans^®/NTTC, has begun the 2009 triathlon season with a bang – being named USA Triathlon’s (USAT) Elite 2008 Male Rookie Athlete of the Year! The 25 year-old Daniel was chosen for the prestigious award by the USAT Athlete Advisory Council after a spectacular rookie pro season that featured six wins, including the Spirit of Morgantown Half Iron in a course-record 4:05:23. He also placed 2nd at Memphis in May (1:47:53), 3rd at the Muskoka Ironman 70.3, and 4th at Kansas IM 70.3. At each of those three races, he was the first American finisher. Daniel also placed 6th at the Longhorn IM 70.3 and 4th at the Spirit of Racine Half Iron (3:54:48) in 2008. He capped his season with a 19th place finish (3:52:12, 4th American) at the Ironman 70.3 World Championship in Clearwater, FL in November.

Daniel’s Rookie of the Year award is a fine follow up to 2007, in which he was selected as USAT’s Male Age-Group Triathlete of the Year. Can he possibly top himself in ’09? Now that he’s powered by Sport Beans^® jelly beans, it’ll be exciting watching him try!

Taste the Sunshine!

Introducing Jelly Belly Citrus Mix with Sunkist Citrus Flavors!

Bright and refreshing are the hallmarks of the five flavors in the new Jelly Belly Sunkist^® Citrus Mix. These tasty and juicy Jelly Belly beans are made with a secret recipe that uses five real fruit juices and citrus oils. This sunny new collection is perfect for springtime with beautiful colors and wonderful flavors that you’ll love!

The flavors are Sunkist Lime, Sunkist Pink Grapefruit, Sunkist Orange, Sunkist Lemon and Sunkist Tangerine. In addition to great citrus flavors, these jelly beans are an excellent source of Vitamin C in each 40-gram serving.

Sunkist Citrus Mix is available in stores nationwide, and at JellyBelly.com

Private Tours Open in California

For the candy lover who seeks the exclusive and personal travel experience the Fairfield, Calif., factory announced the opening of a behind-the-scenes factory tour. The new tour takes visitors onto the floor of the factory for an up-close-and-personal experience like no other. Limited to six participants, the Jelly Belly University Tour gives fans a real education on how the candy is made and lets them taste treats fresh off the line.

The tour begins when visitors don white coats, gloves and hairnets before setting out on the tour. Soon they find themselves in the heart of the candy making and watch while master confectioners create the shell on a Jelly Belly bean.

At the end of the one-hour tour visitors are awarded a Degree of Beanology, a T-shirt and a discount card for shopping in the store.

The new tours are by advance reservation only, click on Visit Jelly Belly from the home page. The price is $47 per person. Children must be 6 years or older to enroll. Jelly Belly University tours are available Monday through Friday.

JELLY BELLY CANDY COMPANY RECALLS CHOCOLATE PEANUTS AND CLUSTERS NATIONWIDE DUE TO POSSIBLE HEALTH RISK

Jelly Belly Candy Company is voluntarily recalling chocolate-covered peanuts, chocolate peanut clusters and no-sugar added chocolate peanuts, three peanut confections in the company’s line of 200 confections. The company is recalling the three candies due to the potential for salmonella contamination of roasted peanuts obtained from the Plainview, Texas facility of Peanut Corporation of America.

Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.

The bulk chocolate peanut products are sold in bulk scoop bins to grocery outlets and candy shops nationwide and are labeled on the bin with the name of the products:

“Chocolate Peanuts from the makers of Jelly Belly”
“Peanut Clusters from the makers of Jelly Belly”
“No Sugar Added Chocolate Flavor Coated Peanuts”

For Bulk bin items, no UPC codes are visible at the time of purchase.