Snowball Candy Food

COCONUT SNOWBALLS

Steps:

• Grind 1/2 cup of the coconut in food processor.
• Chop remaining coconut and set aside.
• Add flour, 1/4 cup of the confectioners' sugar and the salt.
• Pulse to blend.
• Add butter and vanilla; pulse until dough comes together.
• Heat oven to 350 degrees.
• Roll dough into 1-inch balls.
• Place dough balls 1 inch apart on an ungreased baking sheet.
• Bake cookies until firm but tender, 15 minutes.
• Remove to rack, let cool completely.
• In small bowl, stir together remaining 1 cup confectioners' sugar and enough milk until smooth but still thick.
• Dip cookies in glaze (about 1/2 t for each), letting it drip down sides.
• Dip in chopped coconut and set aside for glaze to dry.

SNOWBALL CAKE

Steps:

• Heat oven to 350ºF.
• Prepare cake batter, in 2-1/2-qt. ovenproof bowl, as directed on package; scrape side of bowl. Beat cream cheese, egg and granulated sugar until blended; spoon into center of batter in bowl.
• Bake 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool cake in bowl 10 min. Loosen cake from bowl with knife; invert onto wire rack. Remove bowl. Cool cake completely.
• Meanwhile, beat pudding mix, powdered sugar and milk in bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.
• Place cake on plate; frost with pudding mixture. Cover with coconut.

SWEET SNOWBALLS

Steps:

• Melt the chocolate in a bowl over a pan of simmering water. Meanwhile, crush the biscuits and Maltesers in a large bowl with a rolling pin.
• Add mini marshmallows, dried cranberries and cake crumbs, then the chocolate and golden syrup. Mix well. Tip desiccated coconut onto a plate. Drop large spoonfuls of mixture onto the plate, then roll them around, coating in coconut and shaping into balls. Place on a baking tray and chill for 30 mins before serving. Sprinkle with edible glitter if you like.

SNOWBALL TRUFFLES

Steps:

• In a bowl, add and heat the cream, butter, extract and 8 ounces of the white chocolate in microwave at medium power at 30-second intervals. Make sure to stir in-between intervals to avoid scorching. Continue on 30-second intervals, stirring in-between until chocolate is smooth and melted. Fold in the sifted powdered sugar. Cover bowl and pop it into the refrigerator for about 1 1/2 hours.
• Place a cooling rack over 1 baking sheet. Cut a piece of parchment paper to fit the inside of another baking sheet. Melt the remaining chocolate in the microwave. Take out the cooled and semi-hardened truffle mixture. Using a tablespoon, scoop out enough to make a ball, about 1- ounce in size. Lay the ball onto the rack. Continue the process until all of the truffle mixture is gone. You should have about 16 truffles.
• Using a pastry brush, "paint" on the melted chocolate and place on the parchment covered cookie sheet. Designate a hand to use only for the sprinkling of coconut. Before moving onto painting the next truffle, use your "sprinkle hand" to decorate the truffle. Continue alternating between painting and sprinkling until you are done. Refrigerate for 1 hour.

SNOWBALL

Steps:

• Line a baking sheet with waxed paper; set aside. , In a large saucepan, combine the butter, milk, cocoa and vanilla. Cook and stir over medium heat until butter is melted and mixture is smooth. Remove from the heat; stir in cracker crumbs and 1-1/2 cups coconut. Let stand until cool enough to handle., Using moistened hands, wrap about 1 tablespoon of mixture around each marshmallow (dip hands in water often to prevent sticking). Roll in remaining coconut; place on prepared baking sheet. Cover and freeze until firm. Store in an airtight container in the refrigerator or freezer. May be frozen for up to 2 months.

SNOWBALL CAKE I

Steps:

• Line a 4 quart round mixing bowl with parchment paper.
• Break cake up into small bite-sized pieces.
• Drain the crushed pineapple, reserve the syrup. You should have 1 cup of syrup if not add enough water to make 1 cup.
• Dissolve the gelatin in the 4 tablespoons of cold water. Add the boiling water, pineapple syrup, sugar and lemon juice. Mix well and place in the refrigerator until mixture just starts to thicken.
• Add the crushed pineapple to the gelatin mix and then fold in 4 cups of the whipped topping.
• Place a layer of cake pieces, then a layer of the pineapple mixture in the prepared bowl. Continue until all the cake and pineapple mixture is used up. Refrigerate for at least 12 hours or overnight.
• Turn the chilled cake out onto a serving platter and frost it with the remaining whipped topping and sprinkle with the coconut.

SNOWBALLS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream the butter with 1/2 cup of the confectioners' sugar and the vanilla. Mix in the flour, pecans, and salt. Roll about 1 tablespoon or so of dough into balls and place on an ungreased cookie sheet.
• Bake in preheated oven until bottoms are golden, about 15 minutes. Do not allow these cookies to get too brown: it's better to undercook them than to overcook them. While cookies are still hot, roll them in confectioners' sugar. Once they have cooled, roll them in confectioners' sugar once more.

SNOWBALL TRUFFLES

Steps:

• Pour the cream into a saucepan and bring just up to the boil. Chop the chocolate into small pieces and place in a large bowl. Pour over the boiling cream, then stir until the chocolate and cream are well blended and smooth. Cool, then set aside in the fridge until the mixture is solid, about 2 hrs.
• Scoop out teaspoons of the mixture and roll into small walnut-size balls with your hands. Sprinkle the coconut onto a plate and roll the truffle in the coconut until evenly covered. Will keep in a cool place for 3 days or freeze for up to 1 month.

DIRTY SNOWBALLS

Steps:

• Combine cream cheese and cookie crumbs. I use my hands for this. Mess, but easier than trying to use a spoon.
• Let mixture cool in the fridge for 30 minutes.
• Roll mixture into bite size balls and freeze for one hour.
• Melt almond bark in a double boiler.
• Dip frozen balls into almond bark and place on wax paper lined cookie sheet. Freeze until bark is hardened.

SNOWBALL CANDY

Steps:

• 1. Mix together; sugar, Butter, Peanut-butter, Mix Well. Shape into 12 balls size of a walnut, Place on Waxed paper. Chill 10-15 minutes
• 2. Melt the Almond bark in Microwave, Just until Melted, Stir Well. Dip Chilled balls in Melted almond Bark, Place on Wax paper until hard. Drizzle Melted almond Bark over tops to make Curly~Q's, or Zig Zags for added Eye appeal. Note: Dark-Chocolate, or milk Chocolate almond bark can also be used. (A Substitute for 6 oz Chocolate Coating would be I Cup/6oz Semi sweet, Dark or white Chocolate Chips, Plus 1 Tbs Shortening melted together.)

CHOCOLATE-HAZELNUT SNOWBALLS

Steps:

• Melt chocolate in microwave, 2 minutes. Stir until smooth, then stir in condensed milk, vanilla, nuts, and salt. Let cool. Roll mixture into 1-inch balls. Place coconut on a plate; roll balls in coconut to coat. Chill until set, about 30 minutes or up to 5 days.

SNOWBALL CAKE

Steps:

• In a bowl, sprinkle gelatin over cold water; let stand for 1 minute. Add boiling water; stir until gelatin is dissolved. Stir in sugar and lemon juice until sugar is dissolved. Add pineapple. Refrigerate until partially thickened, about 20 minutes. Fold in 4 cups whipped topping., Line a 3-qt. round bowl with plastic wrap. spoon about 2 cups pineapple mixture into bowl. Layer with half of the cake cubes and half of the remaining pineapple mixture. Repeat layers. Refrigerate for at least 4 hours., Unmold onto a serving plate. Spread remaining whipped topping over cake. Sprinkle with coconut.

PEPPERMINT SNOWBALL COOKIES

Steps:

• Whisk together the flour and cornstarch. Set it aside.
• Using either a stand mixer, or a large mixing bowl and a handheld mixer on medium-high, beat the softened butter for 30 seconds. Add the 1 cup of powdered sugar and beat for another 1 to 1½ minutes.
• Lower the mixer speed to medium-low, add in the peppermint and vanilla extracts.
• Keeping the mixer speed on medium-low, add in the flour mixture. Mix just until the ingredients are well incorporated.
• Increase the mixer speed to medium and add the red food color. Mix just until the color is uniform.
• Add in the mini chocolate chips and mix just until combined and well distributed.
• Cover the dough and chill in the refrigerator for 10 minutes.
• Preheat the oven to 350°F. Line 2 baking sheets with parchment paper, 1 for baking the dough balls, and one for the rolled cookies to finish cooling on. Set them aside.
• Using a 1 tablespoon cookie dough scoop, scoop out the cookie dough. Roll the dough into a ball and place on the prepared baking sheet. Space the rolled cookie dough balls 1 inch apart. Bake for 10 to 12 minutes.
• Add the remaining 2 cups powdered sugar and the crushed peppermint candies to a medium size mixing bowl. Whisk to combine. Set it aside.
• Remove the cookies from the oven and allow them to rest on the cookie sheet for 5 minutes. Roll the cookies in the powdered sugar mixture. Transfer the coated cookies to the second prepared cookie sheet.
• Once the coated cookies have completely cooled, roll them again in the powdered sugar mixture.