WHITE CHOCOLATE PINEAPPLE BALLS
Found these treats in a magazine last week, have adapted it somewhat and made them this morning...delicious!
Provided by Evie3234
Categories Candy
Time 17m
Yield 40 coconut balls
Number Of Ingredients 9
Steps:
- Chop pineapple into tiny pieces and mix with the icing sugar and the essences.
- Melt the white chocolate and butter together, either over low heat or in a microwave, careful it doesnt burn.
- Once melted beat in the egg.
- Add the rice bubbles and a half a cup of the coconut to the chocolate mixture.
- Add pineapple mixture to rice bubble mixture and combine well.
- Roll into balls about the size of a tablespoon.
- Place remaining coconut into a small bowl and roll the balls in this.
- Place on a baking tray in a single layer and refrigerate until set.
- Store in fridge.
ROASTED PINEAPPLE WITH WHITE CHOCOLATE CARAMELIZED MACADAMIA NUTS
Steps:
- Chocolate Ring:
- Begin by melting the milk and white chocolate. Cut 4 sterilized, food-safe flexible plastic strips 1 1/2 inches wide and 5 inches long. Spread a thin layer of milk chocolate on the plastic strips. Using the tine of a fork, scrape the length of the strip through the chocolate to create lines. Spread a layer of white chocolate immediately, directly over and then fold to form a ring. Seal edge with a plastic strip. Set aside to harden.
- Preheat the oven to 360 degrees F.
- Mix the sponge by whisking the eggs and sugar on high speed for 15 minutes, until pale yellow and thick. Take out of the mixer and fold in by hand the sifted flour, chopped macadamia nuts, and melted butter. Spread thinly on a buttered, floured and parchment lined baking tray and bake for 15 minutes.
- Lower the oven to 340 degrees F.
- To roast pineapple, begin by cutting the pineapple into grape size pieces and then toss in sugar and spices. Bake for 2 hours. Let cool.
- To caramelize the macadamia nuts, first warm the nuts in the oven for 5 minutes. While nuts are warming, place the sugar in a small saucepan and cook over medium heat until the sugar melts and turns an amber color, about 10 minutes. Carefully add the nuts to the sugar mixture and stir to coat the nuts. Carefully remove from the pan and cool on a marble table or baking tray.
- To make mousse, boil the milk, remove from the heat and add the gelatin while mixing in the white chocolate. Cool down slightly before folding in the whipped cream.
- To make the jelly, melt the gelatin with the mango puree and strain into a container for future use.
- To plate, place a circle of sponge in the base of the chocolate ring, sprinkle with chopped caramelized macadamias. Pipe 1/3 of the cup with mousse; place a spoonful of pineapple mix, top with mousse and a layer of mango jelly. Place in the refrigerator for 1 to 2 hours. Once chilled, remove the plastic strip, top with caramelized macadamia nuts and macadamia sponge.
- Serve immediately.
WHITE CHOCOLATE PINEAPPLE HALWA BALLS
This gluten free white chocolate, pineapple halwa balls are the perfect, easy celebratory dessert. With a soft inside and a white chocolate exterior, they resemble a cake pop in texture.
Provided by Viji
Categories Clean Eating
Time 1h10m
Number Of Ingredients 9
Steps:
- Heat a thick bottomed pan, and keeping the heat to medium, add ghee.
- Once the ghee melts, add the maple syrup to the pan and give everything a nice stir.
- Add the pineapple puree and the cashew butter and mix until the cashew is well incorporated in the mixture.
- Let the mixture come to a boil and then add the almond flour. Stir everything well with a spatula. Keep on stirring to cook this mixture.
- The mixture will start to thicken and come together. Reduce the heat to low and keep on stirring for 7-8 minutes until the mixture is thick and begin to leave the sides of the pan.
- Add 1 tbsp. of crushed freeze dried pineapple and crushed cashews to the mixture and mix everything well.
- Transfer this to a bowl and let it cool.
- Put a few inches of water in a saucepan and bring it to a gentle simmer.
- Transfer white chocolate chips to a bowl and place the bowl over the saucepan of simmering water. The bowl should not touch water and the steam doesn't get into the chocolate.
- Stir the white chocolate with a metal spoon.
- Make small balls out of the almond mixture and using the spoon, gently dip the balls into the white chocolate and roll it around. Hold it for a moment over the bowl to allow the excess chocolate to drip off.
- Place the chocolate coated almond halwa balls on a lined baking tray and add the toppings.
- Refrigerate the balls until set.
- Enjoy!
PINEAPPLE COCONUT SNOWBALLS
Marlene Rhodes shares a three-ingredient treat she quickly whips up in her Colorado Springs, Colorado kitchen. Canned pineapple adds refreshing taste to the frosty-looking finger food.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 2 dozen.
Number Of Ingredients 3
Steps:
- In a small bowl, beat cream cheese and pineapple until combined. Cover and refrigerate for 30 minutes. , Roll into 1-in. balls; roll in coconut. Refrigerate for 6 hours or overnight.
Nutrition Facts : Calories 67 calories, Fat 5g fat (5g saturated fat), Cholesterol 1mg cholesterol, Sodium 55mg sodium, Carbohydrate 4g carbohydrate, Fiber 1g fiber), Protein 2g protein.
WHITE CHOCOLATE-PINEAPPLE POUND CAKE
It only takes 20 minutes to get this rich, moist White Chocolate-Pineapple Pound Cake into the oven. The key to its moistness? Cream cheese.
Provided by My Food and Family
Categories Recipes
Time 1h40m
Yield 20 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Lightly grease and flour 12-cup fluted tube pan. Mix flour and baking powder; set aside.
- Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with cream cheese spread, beating until well blended after each. Stir in pineapple; pour into prepared pan.
- Bake 1 hour 10 min. or until toothpick inserted near center comes out clean. Cool in pan 10 min. Loosen cake from side of pan with metal spatula. Invert cake onto rack; gently remove cake. Cool completely.
Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 80 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
SWEET AND SOUR PINEAPPLE MEATBALLS
We love this pineapple meatball recipe!
Provided by Alisha D.
Time 40m
Yield 6
Number Of Ingredients 17
Steps:
- Combine ground beef, onion, egg, 1 tablespoon cornstarch, salt, and pepper in a bowl. Use a cookie scoop to shape into meatballs.
- Heat oil in a large skillet over medium heat. Add meatballs and cook, turning often, until browned and no longer pink in the centers, 7 to 10 minutes. Remove meatballs from the skillet and drain oil, reserving 1 1/2 tablespoons of drippings.
- Drain pineapple chunks from the can, reserving juice; set pineapple aside. Add enough additional pineapple juice to make 1 1/2 cups total.
- Combine pineapple juice, sugar, 1/2 cup plus 1 tablespoon water, 1/4 cup plus 2 tablespoons vinegar, soy sauce, and remaining 2 1/2 tablespoons cornstarch in a bowl; mix well. Stir into drippings in the skillet.
- Cook over medium heat, stirring constantly, until smooth and thickened. Add meatballs, pineapple chunks, and bell peppers. Cook until thoroughly heated, coating well, about 5 minutes. Serve over hot cooked rice.
Nutrition Facts : Calories 408.3 calories, Carbohydrate 57.9 g, Cholesterol 78.3 mg, Fat 12.5 g, Fiber 1.4 g, Protein 16.2 g, SaturatedFat 4.3 g, Sodium 575.6 mg, Sugar 35.8 g
CHOCOLATE PINEAPPLE SQUARES
This recipe is quick and easy with a surprisingly delicious blend of pineapple and chocolate. The family loves these squares. Can be easily doubled.
Provided by LadyJade
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 55m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch square pan. In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. Set aside.
- Cream together the shortening and sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking powder, salt and cinnamon; blend into the creamed mixture. Divide batter into separate bowls. Mix the melted chocolate into one half and the drained crushed pineapple to the other. Spread the chocolate batter evenly into the prepared pan, then spread the pineapple batter over the top of that.
- Bake for 30 to 35 minutes in the preheated oven. Cool in the pan on a wire rack.
Nutrition Facts : Calories 210.7 calories, Carbohydrate 21.3 g, Cholesterol 34.9 mg, Fat 13.8 g, Fiber 1 g, Protein 2.5 g, SaturatedFat 4.6 g, Sodium 73.4 mg, Sugar 14.1 g
CAKEBALLS - PINEAPPLE UPSIDE DOWN CAKE
These are sinfully good. Sweet and fruity creamy goodness! I have to give a lot of credit to ElaineM's recipe for pineapple upside down cake because that is what I used for this recipe, and I highly recommend you using it too.
Provided by MizEmerilLagasse
Categories Candy
Time 5h
Yield 40-50 Cakeballs
Number Of Ingredients 4
Steps:
- In a large bowl, flake the cake into crumbs with a fork.
- Stir in the mascarpone and cherries until completely blended.
- Place in refrigerator for a minimum of 4 hours and up to 2 days to make the mixture easier to roll into balls.
- Roll mixture into 1-inch balls, place on cookie sheet and place in freezer for 20-30 minutes to stiffen balls.
- Melt white chocolate over double boiler.
- Dip balls into chocolate, one at a time and covering all sides, before placing on parchment or wax paper to set (I do this by dropping them into the chocolate and using two forks to coat them and than retrieve them. Make show to lightly tap the fork to the edge of the double boiler top to get rid of excess).
- Let set and serve.
- These last for a good amount of time in the refrigerator, about 1 week.
Nutrition Facts : Calories 68.7, Fat 4.1, SaturatedFat 2.5, Cholesterol 1.8, Sodium 11.5, Carbohydrate 7.5, Sugar 7.5, Protein 0.8
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