Almond Joy Balls

I made these for David's dad, Martin, at his request. I've made them before, but never blogged about them since I was sticking to just cupcakes at the time. These are so easy to make, and taste just like the real thing!

Firming up in the fridge before coating in chocolate.

Packed up and ready to go!

Almond Joy Balls (adapted from chocolate-candy-mall.com)

Ingredients:
5 oz sweetened condensed milk
1 t vanilla
2 C powdered sugar
14 oz shredded or flaked coconut
24 oz semisweet chips
1 cup whole dry roasted almonds

Directions:

1. Blend the condensed milk and the vanilla. Add the powdered sugar a little at a time until smooth. 
2. Stir in the coconut. The mixture should be firm. 
3. Roll the mixture into ping-pong-sized balls, either topping each with an almond or inserting an almond into the center. Refrigerate until firm.
4. Melt the chocolate chips in the microwave (my preferred method) or in a double boiler. If using the microwave, be sure to use a glass microwave-safe bowl and check every 30 seconds so you don't burn the chocolate. You cannot save burnt chocolate.  
5. Remove the coconut mixture from the refrigerator. 
6. Set each coconut ball onto a fork and dip it into the chocolate. Tap the fork against the side of the pan or bowl to remove any excess chocolate. Place on waxed paper lined tray or wire rack above wax paper to set. Optional: top with sprinkling of chocolate jimmies.

Ambrosia Cupcakes

These were made for my Gramp's 80th birthday celebration. He's a big coconut fan, so they definitely won him over. I got the recipe out of a Taste Of Home magazine. The only things I did differently were using root beer concentrate in place of rum extract (they were all out of rum extract at HEB and I happened to have the root beer concentrate on hand), and I sprinkled chopped pecans on the tops of some. The frosting was dangerously delicious. I could have probably eaten it by itself straight from the bowl.

And here's my Gramp enjoying the 80 balloons we blew up for him with a note about why we love him attached to each one. 

Ambrosia Cupcakes

• 1/2 c. butter, softened
• 1/2 c. butter-flavored shortening
• 2 c. sugar
• 5 eggs, separated
• 1 tsp. rum extract (I substituted root beer concentrate)
• 1/2 c. sour cream
• 1/2 c. apricot nectar
• 1/4 c. pineapple preserves
• 1/4 c. apricot preserves
• 2 c. cake flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. baking soda
• 1 c. chopped pecans

In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in extract. In another bowl, whisk the sour cream, apricot nectar, and preserves. Combine the flour, baking powder, baking soda, and salt; add to creamed mixtures alternately with sour cream mixture. Beat just until blended. Stir in pecans. Beat egg whites until stiff peaks form; fold into batter. Fill paper-lined muffin cups 3/4 full. Bake at 350 for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. (Yields 3 dozen)

Ambrosia Frosting

• 1/2 c. butter, softened
• 3 oz. cream cheese, softened
• 1/2 tsp. coconut extract
• 1/2 tsp. almond extract
• 1/4 c. pineapple preserves
• 1/4 c. apricot preserves
• 3 3/4 c. powdered sugar
• 1 c. flaked coconut
• 36 maraschino cherries with stems

In a small bowl, cream the butter, cream cheese, and extracts until light and fluffy. Beat in preserves. Gradually beat in the powdered sugar until blended. Frost cupcakes; sprinkle with coconut (it was easier for me to kind of dip the tops of the cupcakes into a bowl of coconut since the coconut wouldn't stick otherwise). Garnish with cherries.