December SRC - Chocolate Coconut Patties

By the time our reveal for the Secret Recipe Club posts this month, Christmas will have come and gone. I hope that everyone had a joyous holiday!

I was assigned the blog Oh! You Cook to choose a recipe from this month. Dena's blog is full of wonderful recipes! My choice this month was simple - not much more than chocolate and coconut -  but it was just what I was looking for to add to our Christmas treats. If you like Mounds bars, her recipes for Mounds Wannabees is spot on and so delicious! I changed the recipe up just a bit by mixing the chocolate and the coconut together, making patties instead of bars. Either way, the chocolate and coconut is an excellent combination!

Happy New Year, Everyone!

Chocolate Coconut Patties

1 - 14 oz bag  shredded sweetened coconut
8 1/2 tbsp. light corn syrup
1 - 15 oz bag melting chocolate

Line a large baking sheet with wax paper.

Add coconut and corn syrup to a food processor. Pulse 8-10 times, or until corn syrup is evenly distributed and mixture clumps up.

Melt the chocolate in the microwave. Stir the coconut into the coconut and mix until thoroughly combined.

Shape into patties and lay on the baking sheet to harden. For quicker results, stick the pan into the frig. for 10 minutes.

Store in a sealed container in the refrigerator.

Makes approx. 45 patties

SRC Group B - Gingerbread Cups

As many of my readers know, I'm a hostess for the Secret Recipe Club. If you don't know what the SRC is all about, take a minute to check it out to see what fun you're missing out on!

There are 4 groups to the Secret Recipe Club and when one of the groups end up with an orphaned blog - a blog who didn't have a recipe chosen from and made for the month - the group hostesses try to jump in and help out. I did just that this month. I was happy to be able to lend a hand to Tina in Group B!

The blog that I baked from is named Six Kilos of Pumpkin. It full of great recipes. I especially enjoyed looking through her dessert recipes. I found the perfect recipe for the holidays...Gingerbread Cuffins with Cream Cheese Icing - nope, Cuffins is not a typo. She describes these treats as a mixture between cupcakes and muffins. After baking them, I can totally understand what she is describing. I decided to stray away from the usual cupcake or muffin this time and instead, I baked the batter in 4 oven-safe cups, perfect single serving desserts. Instead of cream cheese frosting, I'm topping ours with whipped cream. Sorry, no pictures of the whipped cream, we will be eating them for dessert later this evening.

How jealous are you that you can't smell the wonderful scents surrounding me in my little apartment?!?

It's beginning to smell a lot like Christmas! :)

Gingerbread Cups

original recipe @ Six Kilos of Pumpkin 

1 c plain flour

1/2 tsp baking soda

3/4 tsp. baking powder

1/4 tsp salt

2 tsp ground ginger

2 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp ground cloves

1/2 cup brown sugar

1 egg

7 tbsp. butter, softened

1/4 cup milk

2 tbsp organic maple agave syrup

1 tsp molasses

Preheat oven to 350C. 

In a large mixing bowl, combine dry ingredients, up to and including the brown sugar. 

Stir in the remaining ingredients and mix for 3 minutes with a hand mixer or until the batter is light and fluffy. 

Spoon the batter into 4 large oven-safe baking cups. Bake for 20 - 23 minutes, until a toothpick stuck into the middle of one cup comes out clean.

Serve warm or bring to room temp and top with whipped cream.

Delicious!

Please take a few minutes to visit Six Kilos of Pumpkin to let her know that she is not alone in bloggy land!