200 Posts and Going Strong

I can not believe that I have 200 posts in this little ole food blog of mine. Who would have thought that I would have become so, ummm, addicted. :) I hope that all of you enjoy reading my blog as much as I love cooking and baking for it and writing up these posts. Anyway, enough with the sappy stuff. Lets talk about what you all came here for, the food!


I found this recipe in a Betty Crocker recipe magazine that I got in the mail a few weeks ago. I had bookmarked the recipe as something I wanted to try sometime before the holidays. I was looking through the book today, to pick something out to bake, while asking my husband what sounded best. He immediately picked these as soon as I told him the name. Apparently my husband loves coconut. :)


These were not the easiest things in the world to make. Well, I would not say that they were hard either. They were just a little time consuming and kind of messy. The cookie part is very thick and kinda sticky. I used a mini cookie scoop to portion out the dough and a mini tart shaper to form it. My husband said he did not care how hard they were to make because they were definitely worth it. Ha, easy for him to say. :) But in all honesty he was right, these things were awesome! Strong and sturdy on the outside and soft and gooey in the middle. Definitely worthy of holiday goodie trays. Give them a try, you will not be disappointed.


I am also sending this recipe off to Joelen at Joelen's Culinary Adventures to be included in her Holiday cookie swap event.

Coconut Fudge Cups
Source: Betty Crocker, Christmas Cookies, Dec 08/Jan 09

Ingredients
- Cookies -
1/4 cup butter or margarine, softened
3 ounces cream cheese, softened
3/4 cup all-purpose flour
1/4 cup powdered sugar
2 tablespoons unsweetened baking cocoa
1/2 teaspoon vanilla
- Coconut Fudge Filling -
2/3 cup granulated sugar
2/3 cup flaked coconut
1/3 cup unsweetened baking cocoa
2 tablespoons butter or margarine, softened
1 egg
- Garnish, if desired -
1/4 cup semisweet chocolate chips
2 teaspoons whipping cream
1/2 cup flaked coconut
1 drop red food coloring
1 drop green food coloring

Directions
1. Heat oven to 350 degrees. In a large bowl, beat butter and cream cheese with electric mixer on medium speed, or mix with a spoon. Stir in remaining cookie ingredients.
2. Shape dough into 24 (1-inch) balls. Press 1 ball into bottom and up the side of each of 24 ungreased mini muffin cups (I used a mini tart shaper and dipped it into sugar to prevent the dough from sticking before forming each cup). Mix filling ingredients until spreadable (throw everything into the mixer, it will be much easier this way). Spoon about 2 teaspoons filling into each cup.
3. Bake 18-20 minutes or until almost no indentation remains when filling is touched lightly. Cool slightly, carefully remove from muffin cups to cooling rack.
4. In 1-cup microwaveable measuring cup, microwave chocolate chips and whipping cream on high 30 seconds; stir until smooth. Microwave 15 seconds longer if necessary to melt chips. Frost tops of fudge cups with chocolate.
5. In small resealable food-storage plastic bag, toss 1/4 cup coconut with red food color. In another small bag, toss remaining 1/4 cup coconut with green food color. Garnish each fudge cup with red or green coconut.