MINI DATE-NUT SNOWBALLS
Provided by Ellie Krieger
Time 10m
Yield 6 cups
Number Of Ingredients 5
Steps:
- Spread the coconut on a plate. Put the dates, almonds, cinnamon and salt in a food processor and process until finely chopped.
- Form rounded 1/2 teaspoonfuls of the mixture into balls with your fingers, then roll in the coconut, pressing to coat.
ALMOND SNOWBALLS
Provided by Rachael Ray : Food Network
Categories dessert
Time 22m
Yield 18 snowballs (small scoop) 9 snowballs (large scoop)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- In a mixing bowl, beat egg whites and salt to soft peaks, then add sugar and beat again until peaks are stiff. Beat in almond flavoring. Using a rubber spatula or wooden spoon, stir in half of the coconut. Sprinkle in the nutmeg and flour, stir, then fold in the remaining coconut.
- Using a melon baller or other small scoop, or working with 2 spoons, form 9 "snowballs" a couple of inches apart on each of 2 cookie sheets. Bake snowballs 12 to 15 minutes, until lightly golden. Remove from oven and garnish each snowball with half a cherry and a couple of slivered almonds. Transfer to a rack or serving plate to cool.
KIDS CAN MAKE: PUFFED RICE SNOWBALLS
These healthier versions of rice cereal marshmallow treats make perfect car snacks or post-sports practice munchies. For little kids: Let them sprinkle in the apricots, flaxseeds and sunflower seeds and shape the mixture into logs or balls. For big kids: Let them spray the mixing bowl with cooking spray, stir the marshmallow mixture and stir in the puffed rice.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Spray a large metal mixing bowl with cooking spray and set aside.
- Cook the marshmallows, butter, agave and 1/4 teaspoon salt in a medium saucepan over medium heat, stirring frequently, until the marshmallows are completely melted and the mixture is blended, about 3 minutes. Remove from the heat, add the puffed rice and stir to coat with the marshmallow-butter mixture.
- Transfer the rice mixture to the prepared bowl and sprinkle with the apricots, flaxseeds and sunflower seeds. Stir with a wooden spoon or hands lightly coated with cooking spray. Form into 8 logs or balls (about 1/2 cup each). Let cool about 30 minutes, then wrap tightly in parchment or plastic wrap.
Nutrition Facts : Calories 300 calorie, Fat 13 grams, SaturatedFat 6 grams, Cholesterol 25 milligrams, Sodium 140 milligrams, Carbohydrate 47 grams, Fiber 4 grams, Protein 4 grams, Sugar 23 grams
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!
SNOWBALLS II
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream the butter with 1/2 cup of the confectioners' sugar and the vanilla. Mix in the flour, pecans, and salt. Roll about 1 tablespoon or so of dough into balls and place on an ungreased cookie sheet.
- Bake in preheated oven until bottoms are golden, about 15 minutes. Do not allow these cookies to get too brown: it's better to undercook them than to overcook them. While cookies are still hot, roll them in confectioners' sugar. Once they have cooled, roll them in confectioners' sugar once more.
Nutrition Facts : Calories 134.7 calories, Carbohydrate 13 g, Cholesterol 16.3 mg, Fat 8.8 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 4.1 g, Sodium 64 mg, Sugar 4.7 g
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
SNOW BALLS
Provided by Food Network
Time 45m
Yield 12 snow balls
Number Of Ingredients 2
Steps:
- Prepare the Ultimate Cookie Dough and divide it into four equal parts. Wrap in plastic and chill for 30 minutes or refrigerate up to 4 days.
- Cover a cookie sheet with parchment paper, or use a clean, ungreased baking sheet.
- Remove one portion of the dough from the refrigerator and knead lightly until it is pliable. Divide the dough into 12 parts (or, if you have a #70 or smaller ice cream scoop, scoop the dough into 12 balls). Roll the balls into perfect spheres and place on the prepared baking sheet.
- Bake for 15 minutes or until very lightly browned and firm. Remove from the oven. Place the powdered sugar into a wire sieve and dust the cookies heavily on all sides. Allow to cool.
GRAM'S SNOW BALLS
Ever year at Christmas my Gram would make her snow balls. She's gone, but making and eating these cookies with my children brings back lots of great memories.
Provided by B Bell
Categories Cookies
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Mix together all ingredients except the confectioner's sugar. Roll dough into small balls and place on cookie sheets.
- Bake for 25 - 30 minutes. Roll in confectioner's sugar while cookies are still warm.
Nutrition Facts : Calories 92.4 calories, Carbohydrate 6.5 g, Cholesterol 10.2 mg, Fat 7.1 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 2.7 g, Sodium 27.5 mg, Sugar 2 g
GRAM'S SNOW BALLS
Ever year at Christmas my Gram would make her snow balls. She's gone, but making and eating these cookies with my children brings back lots of great memories.
Provided by B. Bell
Categories Cookies
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Mix together all ingredients except the confectioner's sugar. Roll dough into small balls and place on cookie sheets.
- Bake for 25 - 30 minutes. Roll in confectioner's sugar while cookies are still warm.
Nutrition Facts : Calories 92.4 calories, Carbohydrate 6.5 g, Cholesterol 10.2 mg, Fat 7.1 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 2.7 g, Sodium 27.5 mg, Sugar 2 g
GRAM'S SNOW BALLS
Ever year at Christmas my Gram would make her snow balls. She's gone, but making and eating these cookies with my children brings back lots of great memories.
Provided by B. Bell
Categories Cookies
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Mix together all ingredients except the confectioner's sugar. Roll dough into small balls and place on cookie sheets.
- Bake for 25 - 30 minutes. Roll in confectioner's sugar while cookies are still warm.
Nutrition Facts : Calories 92.4 calories, Carbohydrate 6.5 g, Cholesterol 10.2 mg, Fat 7.1 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 2.7 g, Sodium 27.5 mg, Sugar 2 g
NAN MAY'S SNOWBALLS
Growing up in Newfoundland, I looked forward to Christmas each year for the huge family get-togethers, and of course the food that went along with them. This recipe is one that my Grandmother made every year. Definitely one of my favourite Christmas cookies.
Provided by Brad&Kt
Categories Desserts Cookies No-Bake Cookie Recipes
Time 20m
Yield 24
Number Of Ingredients 7
Steps:
- Combine milk, sugar, butter, and cocoa powder in a large pot; bring to a boil for 3 minutes. Stir vanilla extract into the milk mixture; boil another 2 minutes. Remove pot from heat.
- Stir oats and 2 cups coconut into the milk mixture until thoroughly mixed; cool for 5 minutes.
- Spread 1/2 cup coconut onto a plate. Roll the mixture into 24 balls and roll in the coconut. Set on a sheet of parchment paper until finished.
Nutrition Facts : Calories 146.9 calories, Carbohydrate 16.2 g, Cholesterol 5.9 mg, Fat 8.9 g, Fiber 2.6 g, Protein 2.1 g, SaturatedFat 7 g, Sodium 22 mg, Sugar 9.6 g
GRAM'S SNOW BALLS
Ever year at Christmas my Gram would make her snow balls. She's gone, but making and eating these cookies with my children brings back lots of great memories.
Provided by B Bell
Categories Cookies
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Mix together all ingredients except the confectioner's sugar. Roll dough into small balls and place on cookie sheets.
- Bake for 25 - 30 minutes. Roll in confectioner's sugar while cookies are still warm.
Nutrition Facts : Calories 92.4 calories, Carbohydrate 6.5 g, Cholesterol 10.2 mg, Fat 7.1 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 2.7 g, Sodium 27.5 mg, Sugar 2 g
GRAM'S SNOW BALLS
Ever year at Christmas my Gram would make her snow balls. She's gone, but making and eating these cookies with my children brings back lots of great memories.
Provided by B Bell
Categories Cookies
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Mix together all ingredients except the confectioner's sugar. Roll dough into small balls and place on cookie sheets.
- Bake for 25 - 30 minutes. Roll in confectioner's sugar while cookies are still warm.
Nutrition Facts : Calories 92.4 calories, Carbohydrate 6.5 g, Cholesterol 10.2 mg, Fat 7.1 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 2.7 g, Sodium 27.5 mg, Sugar 2 g
GRAM'S SNOW BALLS
Ever year at Christmas my Gram would make her snow balls. She's gone, but making and eating these cookies with my children brings back lots of great memories.
Provided by B. Bell
Categories Cookies
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Mix together all ingredients except the confectioner's sugar. Roll dough into small balls and place on cookie sheets.
- Bake for 25 - 30 minutes. Roll in confectioner's sugar while cookies are still warm.
Nutrition Facts : Calories 92.4 calories, Carbohydrate 6.5 g, Cholesterol 10.2 mg, Fat 7.1 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 2.7 g, Sodium 27.5 mg, Sugar 2 g
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