CHOCOLATE PINEAPPLE ON-A-STICK
Whip up a quick, easy and healthy treat with chocolate pineapple skewered on a stick for easy eating and cleanup!
Provided by Kelly Senyei
Time 12m
Number Of Ingredients 4
Steps:
- Cut the top and bottom off of the pineapple then trim off all of the rind. Cut the pineapple in half lengthwise, remove the core, then cut each half into wedges. Arrange the wedges on paper towels and thoroughly blot off any excess moisture.
- Insert a lollipop into each pineapple wedge and line a baking sheet with wax paper or parchment paper.
- Melt the semisweet chocolate chips in the microwave or in a double-boiler then transfer them to a tall glass. Dip each pineapple wedge into the chocolate and shake off any excess. Place the pineapple on the baking sheet and repeat the dipping process with the remaining wedges. All the chocolate to fully harden.
- Melt the white chocolate chips in the microwave or in a double-boiler then transfer them to a sealable plastic bag. Snip off the tip then pipe the chocolate across the pineapple wedges. Allow the chocolate to fully harden then serve.
Nutrition Facts : Calories 197 kcal, Carbohydrate 26 g, Protein 2 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 2 mg, Sodium 10 mg, Fiber 2 g, Sugar 20 g, ServingSize 1 serving
PINEAPPLE COCONUT SNOWBALLS
Marlene Rhodes shares a three-ingredient treat she quickly whips up in her Colorado Springs, Colorado kitchen. Canned pineapple adds refreshing taste to the frosty-looking finger food.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 2 dozen.
Number Of Ingredients 3
Steps:
- In a small bowl, beat cream cheese and pineapple until combined. Cover and refrigerate for 30 minutes. , Roll into 1-in. balls; roll in coconut. Refrigerate for 6 hours or overnight.
Nutrition Facts : Calories 67 calories, Fat 5g fat (5g saturated fat), Cholesterol 1mg cholesterol, Sodium 55mg sodium, Carbohydrate 4g carbohydrate, Fiber 1g fiber), Protein 2g protein.
WHITE CHOCOLATE TRUFFLES
Whether you need a delicious holiday party treat or a last-minute gift, we've got you covered with these White Chocolate Truffles. Learn how to make them with our simple step-by-step recipe, then share them with friends!
Time 3h
Yield 36 servings
Number Of Ingredients 5
Steps:
- Heat 1/2 cup cream in a medium saucepan over low heat until bubbles form around edges, 1 to 2 minutes; remove from heat. Add 11-ounce bag of chips and let sit 2 minutes; whisk until smooth. Whisk in cream cheese. Fold in cookie crumbs until combined. Transfer to a bowl and chill until firm, 2 hours or up to overnight.
- Line a rimmed baking sheet with parchment paper. Roll mixture into tablespoon-sized balls; transfer to baking sheet. Freeze until firm, 35 to 40 minutes.
- Microwave remaining 9 tablespoons cream and 3 cups chips in a microwave-safe bowl on high 1 minute. Whisk until smooth. Dip truffles in melted chocolate, tapping off excess, and place on a prepared baking sheet. Immediately place a holly sprinkle on top; let set.
WHITE CHOCOLATE PINEAPPLE BALLS
Found these treats in a magazine last week, have adapted it somewhat and made them this morning...delicious!
Provided by Evie3234
Categories Candy
Time 17m
Yield 40 coconut balls
Number Of Ingredients 9
Steps:
- Chop pineapple into tiny pieces and mix with the icing sugar and the essences.
- Melt the white chocolate and butter together, either over low heat or in a microwave, careful it doesnt burn.
- Once melted beat in the egg.
- Add the rice bubbles and a half a cup of the coconut to the chocolate mixture.
- Add pineapple mixture to rice bubble mixture and combine well.
- Roll into balls about the size of a tablespoon.
- Place remaining coconut into a small bowl and roll the balls in this.
- Place on a baking tray in a single layer and refrigerate until set.
- Store in fridge.
PINEAPPLE CHEESECAKE BAR
Steps:
- Preheat oven to 350 degrees F. Combine flour, sugar, and butter until mixture is crumbly. Spread evenly into a 13 by 9-inch baking pan with raised sides. Press down until an 1/8 of an inch thick and bake for 10 to 15 minutes or until edges are golden brown.
- Mix cream cheese and 1 cup powdered sugar until frosting texture. Add egg, sugar, crushed pineapple and vanilla extract, mix thoroughly. Fold 1/4 cup white chocolate chips and 1/4 cup chopped macadamia nuts reserving 1/4 cup of each. Bake for additional 15 to 20 minutes or until batter is set. Remove from oven, melt reserved white chocolate chips and drizzle on top and sprinkle with 1/4 cup reserved chopped macadamia nuts. Let stand for 1 hour and cut into bars.
WHITE CHOCOLATE LEMON TRUFFLES
These white chocolate lemon truffles are full of rich and velvety white chocolate and bright lemon -- delightfully delicious!
Provided by Stephanie Keeping
Categories Dessert
Time 2h15m
Number Of Ingredients 8
Steps:
- Add the white chocolate chips to a medium mixing bowl. Set aside.
- In a small saucepan, melt the butter and add lemon zest. Stir in the heavy cream and let it come up to temperature until just before it is boiling.
- Pour the cream mixture through a fine-mesh sieve over the white chocolate chips. Add the lemon and vanilla extract. Add the food coloring, then stir until the mixture is smooth.
- Cover and refrigerate the chocolate chip mixture until it is firm enough to handle, about 30 minutes.
- Scoop 1 to 1 ½ tablespoons of the chocolate chip mixture and form into balls, then roll the balls in the powdered sugar.
- Refrigerate the truffles for at least 1 hour before enjoying them.
Nutrition Facts : Calories 138 kcal, Carbohydrate 12 g, Protein 1 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 18 mg, Sodium 49 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
HAWAIIAN COOKIE BALLS
Have a ball with our Hawaiian Cookie Balls. Juicy crushed pineapples and flaked coconut give these Hawaiian Cookie Balls their tropical-style sweetness.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield 32 servings
Number Of Ingredients 5
Steps:
- Combine pineapple and dry pudding mix in medium bowl. Immediately stir in cookie crumbs. Refrigerate 30 min.
- Shape into 32 (1-inch) balls. Roll 16 balls in coconut; place on waxed paper-covered rimmed baking sheet. Dip remaining balls in melted chocolate; add to baking sheet.
- Refrigerate 20 min. or until firm.
Nutrition Facts : Calories 100, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0.7841 g
CAKEBALLS - PINEAPPLE UPSIDE DOWN CAKE
These are sinfully good. Sweet and fruity creamy goodness! I have to give a lot of credit to ElaineM's recipe for pineapple upside down cake because that is what I used for this recipe, and I highly recommend you using it too.
Provided by MizEmerilLagasse
Categories Candy
Time 5h
Yield 40-50 Cakeballs
Number Of Ingredients 4
Steps:
- In a large bowl, flake the cake into crumbs with a fork.
- Stir in the mascarpone and cherries until completely blended.
- Place in refrigerator for a minimum of 4 hours and up to 2 days to make the mixture easier to roll into balls.
- Roll mixture into 1-inch balls, place on cookie sheet and place in freezer for 20-30 minutes to stiffen balls.
- Melt white chocolate over double boiler.
- Dip balls into chocolate, one at a time and covering all sides, before placing on parchment or wax paper to set (I do this by dropping them into the chocolate and using two forks to coat them and than retrieve them. Make show to lightly tap the fork to the edge of the double boiler top to get rid of excess).
- Let set and serve.
- These last for a good amount of time in the refrigerator, about 1 week.
Nutrition Facts : Calories 68.7, Fat 4.1, SaturatedFat 2.5, Cholesterol 1.8, Sodium 11.5, Carbohydrate 7.5, Sugar 7.5, Protein 0.8
WHITE CHOCOLATE-PINEAPPLE POUND CAKE
It only takes 20 minutes to get this rich, moist White Chocolate-Pineapple Pound Cake into the oven. The key to its moistness? Cream cheese.
Provided by My Food and Family
Categories Recipes
Time 1h40m
Yield 20 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Lightly grease and flour 12-cup fluted tube pan. Mix flour and baking powder; set aside.
- Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with cream cheese spread, beating until well blended after each. Stir in pineapple; pour into prepared pan.
- Bake 1 hour 10 min. or until toothpick inserted near center comes out clean. Cool in pan 10 min. Loosen cake from side of pan with metal spatula. Invert cake onto rack; gently remove cake. Cool completely.
Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 80 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
EASY CHOCOLATE RUM TRUFFLES
These rich, creamy chocolate rum truffles are sinfully delicious and irresistible. These no-bake homemade truffles only need 4 ingredients and 30 minutes of prep time.
Provided by Sabine Venier
Categories Dessert
Time 1h30m
Number Of Ingredients 5
Steps:
- With a handheld or stand mixer fitted with a whisk or paddle attachment beat butter on medium speed until soft for about 2-3 minutes. Add the melted chocolate and mix until creamy for about 1 minute. Add the rum and mix on low speed until well combined and smooth.
- Cool for about 5-10 minutes in the freezer or until firm enough to scoop with an ice cream scoop. You don't want them to get too hard either. The time they need to firm up will depend on how warm the chocolate was when you add it and which chocolate you used.
- Roll the truffles quickly into balls. Don't roll for too long or the truffles will begin to melt in your hands. Cool for about 1 hour in the fridge, or 10-15 minutes in the freezer if you want to speed up the process.
- Dip the truffles in melted chocolate and let dry in the fridge for about 10-15 minutes. Dust with or roll in cocoa before serving. Store leftovers in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 176 kcal, Carbohydrate 16 g, Protein 1 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 9 mg, Sodium 36 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
ROASTED PINEAPPLE WITH WHITE CHOCOLATE CARAMELIZED MACADAMIA NUTS
Steps:
- Chocolate Ring:
- Begin by melting the milk and white chocolate. Cut 4 sterilized, food-safe flexible plastic strips 1 1/2 inches wide and 5 inches long. Spread a thin layer of milk chocolate on the plastic strips. Using the tine of a fork, scrape the length of the strip through the chocolate to create lines. Spread a layer of white chocolate immediately, directly over and then fold to form a ring. Seal edge with a plastic strip. Set aside to harden.
- Preheat the oven to 360 degrees F.
- Mix the sponge by whisking the eggs and sugar on high speed for 15 minutes, until pale yellow and thick. Take out of the mixer and fold in by hand the sifted flour, chopped macadamia nuts, and melted butter. Spread thinly on a buttered, floured and parchment lined baking tray and bake for 15 minutes.
- Lower the oven to 340 degrees F.
- To roast pineapple, begin by cutting the pineapple into grape size pieces and then toss in sugar and spices. Bake for 2 hours. Let cool.
- To caramelize the macadamia nuts, first warm the nuts in the oven for 5 minutes. While nuts are warming, place the sugar in a small saucepan and cook over medium heat until the sugar melts and turns an amber color, about 10 minutes. Carefully add the nuts to the sugar mixture and stir to coat the nuts. Carefully remove from the pan and cool on a marble table or baking tray.
- To make mousse, boil the milk, remove from the heat and add the gelatin while mixing in the white chocolate. Cool down slightly before folding in the whipped cream.
- To make the jelly, melt the gelatin with the mango puree and strain into a container for future use.
- To plate, place a circle of sponge in the base of the chocolate ring, sprinkle with chopped caramelized macadamias. Pipe 1/3 of the cup with mousse; place a spoonful of pineapple mix, top with mousse and a layer of mango jelly. Place in the refrigerator for 1 to 2 hours. Once chilled, remove the plastic strip, top with caramelized macadamia nuts and macadamia sponge.
- Serve immediately.
PINEAPPLE CHRISTMAS BALLS
For some people, Christmas isn't all about snow covered hills and warm, cozy cottages in the countryside. For some people, Christmas is warm and sunny, and filled with tropical flavours, just like the flavours found in these Pineapple Christmas Balls!
Provided by Lord Byron's Kitchen
Categories Dessert
Time 1h10m
Number Of Ingredients 5
Steps:
- Add the room temperature cream cheese to a large bowl. I like to use a mixer to beat the cream cheese. This will help to loosen it up and avoid any lumps of cream cheese in the finished product.
- Next, add in the pineapple, one cup of the coconut, the graham crumbs, and the packet of pineapple jello. Just toss the powder into the bowl with the other ingredients. You do not need to prepare the jello first.
- Mix the ingredients well until thoroughly combined.
- Place bowl in fridge for one hour.
- Once ready, portion mixture into tablespoons and roll into balls. Roll ball into remaining coconut.
- Place finished Pineapple Christmas Balls into a food-safe container. Keep refrigerated.
Nutrition Facts : Calories 110 kcal, Carbohydrate 9 g, Protein 2 g, Fat 8 g, SaturatedFat 6 g, Cholesterol 10 mg, Sodium 61 mg, Fiber 1 g, Sugar 7 g, UnsaturatedFat 2 g, ServingSize 1 serving
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