Time 45m Yield 48 mini muffins Number Of Ingredients 11 Steps:
Special equipment: two 24-cup mini muffin tins or four 12-cup mini muffin tins; mini muffin liners and a small cookie scoop Preheat the oven to 350 degrees F. Prepare two 24-cup mini muffin tins with muffin liners. In a medium bowl, combine the flour, baking powder, baking soda and fine salt. Set aside. In a bowl of a stand mixer fitted with the paddle attachment, add the coconut sugar and oil. Beat on high until well combined, about 4 minutes. Add the eggs one at a time, beating after each addition. Add the yogurt and almond extract and beat on medium-low to incorporate. With the mixer on the lowest speed, add the dry ingredients, and mix just until the batter comes together. Fold in the cherries and 1/2 cup of the coconut. Using a small scoop, fill the prepare muffin tins about three-quarters of the way full. Sprinkle the remaining coconut over the muffins. Bake until a toothpick comes out clean and the coconut is toasted on top, 10 to 15 minutes. Place on a wire rack to cool for 10 minutes before serving.
Time 4h45m Yield 18 to 24 truffles Number Of Ingredients 7 Steps:
Chop the chocolate and put in a heatproof bowl. Bring the heavy cream, butter and salt to a simmer in a saucepan over medium heat; pour over the chocolate and let sit until completely melted, about 10 minutes. Stir with a rubber spatula or whisk until smooth. (If necessary, microwave in 20-second intervals until the chocolate melts.) Whisk in the vanilla and cherry extracts. Stir the ganache until it is smooth and shiny. Pour into a shallow baking dish and refrigerate until firm, at least 3 hours or overnight. Roll tablespoonfuls of the ganache into 18 to 24 balls, then roll in shredded coconut. Transfer to a parchment-lined baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight. (To make these in advance, roll into balls but do not coat; cover and freeze up to 2 weeks. Let sit at room temperature for 20 minutes before uncovering, then roll in coating.)
Time 45m Yield 6 muffins, 6 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 190C/375F/gas 5. Sift into a large bowl flour, baking powder, salt and caster sugar finally adding coconut. Cut cherries into pieces. In separate bowl whisk egg, milk, vanilla extract and oil until smooth. Make a well in centre of dry ingredients and add egg mixture, stir until just combined. Add cherries being careful not to overwork the batter. Spoon into greased or paper lined muffin cups 3/4 full. Topping. Mix remaining sugar and coconut, sprinkle evenly on top of muffins. Bake at 375 (Gas 5) for 20-25 minutes.
Time 20m Yield 32 bars. Number Of Ingredients 11 Steps:
In a large bowl, mix cracker crumbs, marshmallows, coconut and cherries; stir in condensed milk and flavoring. Press into a greased 8-in. square baking pan., For frosting, in a small saucepan, combine brown sugar, butter and milk. Bring to a boil, stirring constantly; cook and stir 3 minutes. Transfer to a small bowl; cool until lukewarm, about 15 minutes. Stir in confectioners’ sugar until smooth. Spread over crumb mixture; refrigerate until set, about 1-1/2 hours., Cut into bars. Store in an airtight container in the refrigerator.
