SNOWBALL
I've been making these popular treats for 40 years, much to my family's delight. They look impressive with chocolate and coconut wrapped around a chewy marshmallow center, yet they're surprisingly simple to assemble.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 3 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 145 calories, Fat 7g fat (5g saturated fat), Cholesterol 11mg cholesterol, Sodium 95mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
SNOWBALLS
Steps:
- Preheat oven to 325 degrees F (165 degrees C.) Lightly butter 2 baking sheets, or line with parchment paper.
- Cream the butter, sugar, and vanilla until light and fluffy. Sift together the flour and salt; mix into the butter mixture. Stir in the pecans. Dust your hands with a little of the confectioners' sugar and roll the dough into 1 inch balls.
- Place 2 inches apart on the baking sheets and bake for 25 minutes or just until brown. Put on racks to cool for 15 minutes, then roll in the confectioners sugar.
Nutrition Facts : Calories 170 calories, Carbohydrate 16.7 g, Cholesterol 20.3 mg, Fat 11 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 5.2 g, Sodium 127.4 mg, Sugar 8.3 g
CURRIED SNOWBALL
My friend made this for a wedding shower and I liked it so much, I went out and bought the cookbook where she found it, Stop and Smell the Rosemary-Houston Junior League. The presentation is really attractive...it's not your typical cheeseball!
Provided by LonghornMama
Categories Spreads
Time 4h15m
Yield 2 cups
Number Of Ingredients 12
Steps:
- Combine cheeses, sherry, Worcestershire, curry powder, garlic powder, white pepper and cayenne in a small bowl; blend well.
- Line a 2 cup bowl with plastic wrap, leaving a 4-inch overhang.
- Press cheese mixture into bowl.
- Fold plastic overhang over top and cover with another piece of plastic wrap.
- Refrigerate at least 4 hours (better if chilled a day or two) or freeze.
- Before serving, unfold plastic wrap and invert on serving plate.
- (If frozen, defrost before adding topping).
- Spoon chutney over top.
- Sprinkle with green onions, peanuts and coconut.
- Serve chilled with crackers.
RED VELVET SNOW BALLS
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup cupcake tin with liners and set aside.
- Whisk the flour, granulated sugar, cocoa powder, baking powder and salt together in a medium bowl. Mix the buttermilk, coconut oil, vanilla, apple cider vinegar, food coloring and egg in a large bowl. Fold the flour mixture into the buttermilk mixture in two batches until well combined.
- Pour about 1/4 cup batter into each cupcake liner and bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
- Let cool in the tin on a rack for 10 minutes, then remove the cupcakes to the rack to cool completely, about 1 hour.
- For the filling: Beat together the powdered sugar, cream cheese, butter, cream and salt in a stand mixer fitted with a paddle attachment on low speed until smooth, then turn up to high speed and beat until lightened, a few minutes. Transfer to a piping bag fitted with a 1/2-inch tip.
- Remove the cupcake liners from the cupcakes, then turn them upside down and place them on a parchment-lined sheet pan. Use an apple corer to extract the centers, then fill the centers with the filling. Set aside.
- For the marshmallow: Combine the vanilla and 1/4 cup water in a stand mixer fitted with a whisk attachment. Sprinkle the gelatin over the liquid.
- Meanwhile, stir together the granulated sugar, corn syrup, salt and 1/4 cup water in a small saucepan. Clip on a candy thermometer. Heat the mixture over medium-high heat until it reaches 240 degrees F, then immediately remove it from the heat and bring it over to the mixer.
- Turn the mixer on low speed and drizzle the sugar mixture in a slow and steady stream down the side of the bowl. Once you have added the entire mixture, gradually increase the speed to high and let it mix until lukewarm and fluffy, 7 to 10 minutes. While the mixer is running, grease a rubber spatula with cooking spray and keep it near the mixer; also prepare a large piping bag fitted with a 5/8-inch round tip. Scrape the marshmallow mixture into the piping bag and secure the end with a twist tie.
- For the assembly: Pour the shredded coconut onto a wide plate.
- Working with a couple of cupcakes at a time, pipe a big blob of marshmallow on top of the cupcakes and use an offset spatula to spread it evenly around the sides. (You want to work with just a few at a time, because the marshmallow firms up quickly!) Cover with coconut. Let set 15 minutes, then enjoy!
CURRIED SNOWBALL
Steps:
- Combine cheeses, sherry, Worcestershire, curry powder, garlic powder, white pepper, and cayenne in a small bowl. Blend well. Line a 2-cup bowl with plastic wrap, leaving a 4-inch overhang. Press cheese mixture into bowl. Fold plastic overhang over top and cover with another piece of wrap. Refrigerate at least 4 hours. (At this point, it may be frozen.) When ready to serve, unfold plastic wrap and invert onto a serving plate. Spoon chutney over the top. Sprinkle with green onions, peanuts, and coconut. Serve chilled with crackers
SNOWBALL SURPRISES
The Cheerios® Cookbook shares a recipe! Surprise the kids with a snowball in their lunch box. They'll be the envy of the lunchroom!
Provided by Betty Crocker Kitchens
Categories Lunch
Time 50m
Yield 20
Number Of Ingredients 6
Steps:
- Line a cookie sheet with waxed paper. In 3-quart saucepan, heat sugar and corn syrup over medium heat, stirring frequently, just until mixture starts to boil. Remove from heat; stir in peanut butter until melted and smooth.
- Stir in cereal until evenly coated. Cool about 5 minutes. While the mixture is cooling, place candy sprinkles in shallow dish.
- Lightly spray hands with cooking spray. For each snack, shape 1/4 cup cereal mixture around one small candy. Immediately roll each in candy sprinkles to coat. Place snacks on cookie sheet. Cool completely, about 30 minutes. Store in loosely covered container.
Nutrition Facts : Calories 120, Carbohydrate 21 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Snack, Sodium 75 mg, Sugar 15 g, TransFat 0 g
CHERRY SNOWBALLS
A juicy maraschino cherry is the secret center tucked inside these special cookies. My mom was inspired to create this by a recipe she clipped out of a newspaper more than 30 years ago. -Evy Adams, West Seneca, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in water and vanilla. In another bowl, whisk flour, oats and salt; gradually beat into creamed mixture. , Shape 1 tablespoonful of dough around each cherry, forming a ball. Place 2 in. apart on ungreased baking sheets. Bake until bottoms are browned, 18-20 minutes. Remove to wire racks to cool. , Stir together confectioners' sugar and enough milk to reach a smooth dipping consistency. Dip cookies, then roll in coconut. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 174 calories, Fat 9g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 102mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein.
CHERRY SNOWBALLS
My mom made these every Christmas and we SO looked forward to them. The dough is almost like a shortbread and kind of melts in your mouth. I often make a double batch, using half red cherries and half green. Enjoy!
Provided by Just Call Me Martha
Categories Dessert
Time 35m
Yield 30 snowballs (approx), 30 serving(s)
Number Of Ingredients 8
Steps:
- Blend together butter, 1/2 cup icing sugar and vanilla.
- Then add flour, salt and chopped pecans.
- Mix well to form a dough.
- Chill dough thoroughly.
- Drain candied cherries well.
- Form dough around each cherry to form a small ball.
- Bake at 400 for 10- 15 minutes.
- (Dough should not brown).
- Roll in icing sugar while warm and again when cool.
CLASSIC SNOWBALL
Serve a classic snowball at Christmas for your guests. With advocaat, lemonade and ice, it's the ultimate retro cocktail to celebrate the festive season
Provided by Miriam Nice
Categories Cocktails, Drink
Time 5m
Number Of Ingredients 5
Steps:
- Fill a glass with ice and if using, add up to 15ml of lime juice or lime cordial (or to your taste). Pour the advocaat and lemonade over the ice and stir gently until the outside of the glass feels cold.
- Garnish with the maraschino cherry.
Nutrition Facts : Calories 148 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Protein 2 grams protein, Sodium 0.01 milligram of sodium
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