Hello All! It has been a week of emotions. I am happy to announce that this week, we launched our official FB page - Texan Veggies (be sure to like us to receive our weekly updates) as well as an Instagram page. On the other hand, I am writing this blog with a heavy heart because a good friend of my husband's, someone he considers a brother, tragically lost both of his parents this week. It only makes you realize that life is short and therefore, you should cherish every moment with those you love and care for. When my husband spoke with his friend, he was at peace with what happened and insisted that the only thing he wanted was some goodies from the "Texan Veggies" girls. His calm nature inspired me to make a "care pack" for him and his sweet family to comfort them through this difficult time. Here is this week's recipe...
Ingredients:
2 packs (14 oz) sweetened flaked coconut
1 can fat free sweetened condensed milk
2 TBSP fat free sour cream
1 TBSP fat free half & half
1 & 1/2 tsp Mexican vanilla extract (can use regular vanilla as well)
1 cup toasted whole almonds
3/4 bag bittersweet chocolate, melted
Bakers Joy non stick baking spray
Directions:
1. Preheat oven to 325 degrees.
2. Toast almonds in an oven at 350 degrees for 5-7 minutes.
3. In a food processor, pulse 1/2 cup of toasted almonds until they are roughly crushed.
4. In a large bowl, mix coconut, condensed milk, vanilla extract, sour cream, & half & half.
5. Scoop some dough/ mixture in your hand, place an almond in the middle, and roll into a ball.
6. Spray cookie sheet with non stick baking spray, & place the rolled cookie balls about 1/4 inch apart.
7. Bake cookies for 23-24 minutes until they look golden brown.
8. Melt chocolate in a microwave safe bowl and heat in increments of 30 seconds until it is completely melted, stirring the chocolate in between every increment.
9. Dip half of the cookie in chocolate, roll it in almond pieces, and place in a container or tray lined with parchment paper.
10. Refrigerate for 20 minutes before serving.
Makes about 3 dozen cookies.
Ingredients:
2 packs (14 oz) sweetened flaked coconut
1 can fat free sweetened condensed milk
2 TBSP fat free sour cream
1 TBSP fat free half & half
1 & 1/2 tsp Mexican vanilla extract (can use regular vanilla as well)
1 cup toasted whole almonds
3/4 bag bittersweet chocolate, melted
Bakers Joy non stick baking spray
Directions:
1. Preheat oven to 325 degrees.
2. Toast almonds in an oven at 350 degrees for 5-7 minutes.
3. In a food processor, pulse 1/2 cup of toasted almonds until they are roughly crushed.
4. In a large bowl, mix coconut, condensed milk, vanilla extract, sour cream, & half & half.
5. Scoop some dough/ mixture in your hand, place an almond in the middle, and roll into a ball.
6. Spray cookie sheet with non stick baking spray, & place the rolled cookie balls about 1/4 inch apart.
7. Bake cookies for 23-24 minutes until they look golden brown.
8. Melt chocolate in a microwave safe bowl and heat in increments of 30 seconds until it is completely melted, stirring the chocolate in between every increment.
9. Dip half of the cookie in chocolate, roll it in almond pieces, and place in a container or tray lined with parchment paper.
10. Refrigerate for 20 minutes before serving.
Makes about 3 dozen cookies.
