Kathy's Mocha Pecan Balls - FOX 13 News

Kathy's Mocha Pecan Balls

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    French Toast L’Orange L’Orange Batter • 5 eggs • ¼ cup sugar, granulated • 1 tablespoon vanilla extract • ¾ table Grand Marnier liqueur • ½ tsp. salt, kosher • ½ quart heavy cream • 1 ciabatta loaf, 1 ½” straight slice, ends discarded Instructions • Mix together all ingredients (except bread) in mixing bowl. • Place in airtight container • Label, date and refrigerate • When ready to serve, saturate ciabatta for 1 hour French Toast L’Orange • Select well saturated slices of bread and place on ...
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Recipe from Kath Rossi of Ill.

Ingredients:

  • 3 cups of flour
  • 1 tsp. of baking soda
  • 1/2 tsp of salt
  • 1 stick  butter, room temperature
  • 1/2 cup shortening
  • 1 cup granulated sugar
  • 2 eggs
  • 2 tbsp water
  • 1 tsp vanilla extract
  • 1/4 cup baking cocoa
  • 1 tbsp instant expresso coffee powder
  • 1 cup finely chopped pecans
  • 56 milk chocolate candy drops or pieces unwrapped
  • 3/4 cup powdered sugar

Directions:

  1. Sift together flour, baking soda and salt; set aside.
  2. Beat together butter and shortening in bowl of an electric mixer on medium high speed
  3. until fluffy. ( Use an egg beater and/or wire whisk).
  4. Add sugars; beat thoroughly.
  5. Add eggs, water and vanilla extract, beating until well blended.
  6. Add flour, cocoa and instant expresso coffee mixture, beating until just combined.
  7. Fold in finely chopped pecans.
  8. Cover bowl; refrigerate at least 2 hours.
  9. Pre-heat oven to 375F.
  10. Shape dough into 1-inch balls (Approximately 56); wrap each around
  11. 1 milk chocolate candy.
  12. Place 2 inches apart on ungreased cookie sheet.
  13. Bake 8-12 minuttes or until set.
  14. Immediately transfer from cookie sheet to wire rack. Cool slightly, about 5 minutes.
  15. Roll cookies into powdered sugar.
  16. Cool completely, about 15 minutes.
  17. Roll cookies into powdered sugar again.

 Store in tightly covered container.

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