Gently melt and stir together in microwave or saucepan. Cool slightly, then dip solidly formed ice cream cones or spoon over ice cream.
Store in a jar in the refrigerator, if you can make it last that long.
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This recipe came about when I was hooked on Costco's Aussie Bites--mini muffins with coconut, dried fruit and sunflower seeds in them. Although I had a huge container of them, I RAN OUT. (yes, I pretty much ate all of them myself) Since the nearest Costco is a four hour drive, I couldn't justify it, no matter how much I really wanted more.
I searched and searched on the Internet for a recipe, found one that sounded close, and made it. It wasn't even close. They were dry and crumbly, and the larger ingredients were just too large for a mini muffin. I made some changes, baked another batch, and they turned out better. I made more changes, baked another batch, and they were great--Number One says they are better than the Costco ones, but I'd have to get another container to do taste test...yes, that's exactly the reason! This batch I sent to preschool with H-Bomb for snack. And this is the recipe I'm sharing with you. I am baking a batch of these for us to take on our trip to Michigan next week. A yummy road trip snack--or breakfast if we're desperate!
Makes about 50 mini muffins.
2 cups Regular or Toasted Oats
2 cups Whole Wheat Flour
2/3 cup Brown sugar
1 3½oz can of coconut (unsweetened) OR 1-1/4 cup flaked
½ cup sunflower kernels
1 cup finely chopped dried fruit (apricots, raisins, dates, figs, cranberries, etc)—I use a mixture of apricots, raisins and cranberries
¼ cup honey
2 sticks unsalted butter**
1 teaspoon baking soda
2 tablespoons hot water
3 eggs, beaten
1. Preheat oven to 350 degrees.
2. Mix first six ingredients in a bowl.
3. Melt honey and butter together in microwave.
4. Mix baking soda with hot water and add to butter mixture.
5. Pour butter mixture into dry ingredients, add eggs and mix well.
6. Place tablespoons of mixture into non-stick mini-muffin pans (lightly greased) and flatten mixture slightly. Bake 10 minutes at 350 degrees or until golden. Cool on wire racks.
**For a lower fat version, reduce butter to one stick. Mix in 1/2 cup applesauce with eggs. You will have to grease your muffin pan, and bake the muffins a couple more minutes, but the muffins will be healthier and still delicious!
4 ounces heavy cream
1 vanilla bean
1 lb white chocolate
1/2 ounce cognac
Dipping white chocolate
Ganache: Bring cream and vanilla bean to a slow boil. Remove pot from heat, add chocolate directly into pot. Stir! You may need to return to heat, but try not to let it get too hot. Add cognac (if you are using vanilla extract instead of beans, add now). Let mixture cool 24 hours in a sheet pan, cover with plastic wrap.
Next either pipe or scoop out ganache into balls (not bigger then 1/2 ounce each). Coat ganache in powdered sugar. Dip in white chocolate, let dry. Dip a second time, then roll in coconut.
Sorry I don't have a better picture.
Preheat oven to 350 degrees. Prepare a 13x9 baking pan with a generous coating of cooking spray.
Cream butter and bananas in a mixing bowl. Add eggs, water and vanilla extract and mix well.
In a large bowl, sift together flour, baking powder and salt. Add to butter mixture and mix well. Add chopped dates and mix well.
Pour batter into prepared pan and smooth out evenly with the back of a spoon.
Combine all topping ingredients in a small bowl or cup and sprinkle topping evenly over batter.
Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.