Pook's Pantry Recipe Blog

A Life in Food by real-life Chef Cheryl Bennett

Pook’s Blog

Devil’s Food Cupcakes with Mint Buttercream

Deep, dark devil’s food cupcakes with mint buttercream are the perfect treat for those who love the combination of chocolate and mint. These cupcakes, along with sweet Irish soda bread are my favorites for St. Patrick’s Day. Shaved chocolate mint candies are the perfect garnish for these tasty cupcakes.

Devil's food cupcakes with mint buttercream frosting

American buttercream made with crème de menthe makes this an adults-only cupcake, but there is a non-alcoholic version to make it kid-friendly!

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Devil’s Food cupcakes

I’ve made thousands of chocolate cupcakes in my lifetime, as I’m sure some of you have as well. You wait with anticipation for that dark chocolatey goodness only to find it falls short of being really chocolatey.

Does this sound familiar? That really takes the wind out of my sails.

If I’m promised a devil’s food cupcake, call me crazy, I want a super chocolatey cupcake. 

devils food cupcakes with green buttercream

After many versions, I’ve finally landed on a solid recipe for a devils food cupcake recipe that doesn’t leave me feeling like it didn’t quite hit the mark.

Chocolate mint cupcakes

For those of us who love the chocolate and mint combination, the best frosting for devil’s food cupcakes would be mint buttercream.

By topping the chocolatey cupcake with mint frosting, it tastes like mint aero cupcakes. That’s a chocolate mint candy bar from the UK that I discovered years ago in Canada. Sometimes I find them in the international aisle at the store.

Mint buttercream frosting

Green crème de menthe frosting tops this devils food cupcake to make these a fantastic sweet for St. Patrick’s day. 

mint buttercream in mixing bowl with pastry bag for devil's food cupcakes

The mint frosting recipe is super simple. It is an American buttercream, so no fussing with egg whites like you would for a Swiss meringue buttercream.

Butter and powdered sugar are beaten together until light and fluffy. This one has the addition of mint in the form of green crème de menthe.

If you would rather make it without the alcohol, there is a note in the recipe for doing just that. A couple of swaps and you have basically the same frosting without the alcohol.

How to Make Chocolate Curls for Garnish

This is a really easy thing to make that looks a bit posh. Get the rectangles of chocolate mint candies and stash them in the fridge. 

Using a vegetable peeler, gently pull the peeler toward you along the longest side of the candy. The lighter you press, the thinner it will be and it will curl a bit easier. If you press harder, the curl will be thicker and not quite as curly.

Devil's food cupcakes with creme de menthe frosting

You want the candy to be cool but not very cold. If it is too cold, it will be brittle and it’ll break into shards, which is also fun. 

After a few candies, you will quickly find your groove and what you like best. You’ll see what I mean when you make them. 

It is very easy to do, it just takes patience. If the candy breaks, just eat it and grab another piece. No one will be the wiser.

I really hope you love this recipe. If you make it, snap a pic and share it with me either in the Fabulous Foodie Friends Facebook group or on Instagram by tagging @pookspantry and using hashtag #pookspantry.

Here are a few more of our favorite cupcake recipes:

Please share

If you love this recipe, please give it 5 stars!

Devil's food cupcakes with chocolate mint candy curls

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 36 cupcakes

Devils Food Cupcakes with Mint Buttercream

devil's food cupcakes with creme de menthe buttercream on marble counter

Devil's food cupcakes with American buttercream flavored with crème de menthe for a 21+ treat.

Prep Time 15 minutes
Cook Time 16 minutes
Additional Time 1 hour
Total Time 1 hour 31 minutes

Ingredients

For the Cupcakes:

For the Buttercream

  • 4 sticks unsalted butter, room temp
  • 2 lbs powdered sugar (2 boxes)
  • 1/4 cup green Creme de Menthe
  • *pinch kosher salt
  • Chocolate mint candies for garnish (optional)

Instructions

  1. Preheat the oven to 350°F / 177°C / Gas Mark 4.  Line cupcake pans with papers.   
  2. In a medium bowl, whisk cocoa and hot water together until smooth.  
  3. Let cool slightly, then whisk in sour cream and melted chocolate until combined.
  4. In a separate bowl, sift together flour, baking soda, baking powder and salt; set aside.
  5. Using an electric mixer, cream butter and sugar until light and fluffy, 3 to 4 minutes.  
  6. Add eggs, one at a time, beating to combine after each. Scrape down sides of bowl. Beat in vanilla.  
  7. With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined.
  8. Using a scoop (I used a size 20 scoop) divide batter evenly into cupcake liners. Bake for 16 - 18 minutes, or until a toothpick inserted comes out clean.
  9. Let cool completely before frosting.

Mint Buttercream

  1. Using an electric mixer, beat all ingredients together on low speed for one minute until combined, then at high for another 3 - 4 minutes until light and fluffy.
  2. Transfer into piping bag fitted with star tip & pipe frosting onto cupcakes. Garnish with shaved creme de menthe candy.

Notes

To make this recipe kid-friendly, omit the creme de menthe and replace with a drop of green food coloring and a teaspoon of peppermint extract.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

36

Serving Size:

1 cupcake
Amount Per Serving: Calories: 227Saturated Fat: 1gCholesterol: 21mgSodium: 94mgCarbohydrates: 49gFiber: 1gSugar: 39gProtein: 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© pook
Cuisine: American / Category: Desserts

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

The recipe and photos have been updated from the original publish date of 03/13/13

Strawberry cream cheese pound cake

Delicious strawberry cream cheese pound cake is a simple tea cake made with ripe strawberries. Like my blueberry pound cake, the cream cheese batter makes a moist cake with a tender crumb and fabulous flavor.

strawberry cream cheese pound cake with dark pink napkin

If peaches are more your thing, check out this peach pound cake.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

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How to make air fryer butternut squash fritters

Butternut squash fritters are an easy, gluten free side dish. Made with grated butternut squash and chickpea flour, they bake up golden brown and crispy in the air fryer. Just like my original veggie cakes recipe, they can also be pan fried, if you don’t have an air fryer.

butternut squash fritters on white plate with blue napkin in background

These crispy veggie cakes made from butternut squash also make a nutritious and delicious breakfast, with an egg on top.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

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How to make easy weeknight meatballs

Classic Italian meatballs with parmesan cheese are pure comfort food, but they aren’t exactly weeknight friendly. These easy weeknight meatballs will give you all the flavors you’re craving in a fraction of the time. Make a double batch and use them in this one pan meatballs and mushroom orzo.

easy weeknight meatballs in tomato sauce with fresh parsley and cheese

A quick bake in a hot oven ensures the meatball is tender inside and nicely browned outside. Because they are baked and not fried, there are no greasy splatters to clean up. Like my Thai turkey meatballs, these are great for leftovers the next day.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

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Pan seared corvina with Portuguese sausage

Pan seared corvina is a one pan meal that has quickly become a new favorite. This easy corvina recipe is perfect for weeknight cooking. Saffron potatoes and Portuguese linguiça round out this dish for a complete meal. Serve with crusty bread for getting every last bit of sauce on your plate.

pan seared corvina with saffron potatoes and onions

One pan meals, like this creamy chicken pasta, are a lifesaver during the week. A handful of ingredients and one pan deliver a hearty meal with very little effort.

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Instant Pot Black Bean Soup with Dried Beans

Hearty and filling, Instant Pot black bean soup is an easy weeknight dinner. This easy vegan recipe comes together quickly and it is one of our favorite soup recipes. Perfect for chilly evenings when a bowl of something warm and comforting is calling your name.

Cuban black bean soup in white bowl

Full of Cuban flavors, this Instant Pot black bean soup can be as chunky or as smooth as you like it. Eaten as is, the recipe is vegan, however it becomes vegetarian if you add sour cream or cheese to the bowl.

The leftovers make a terrific topping for nachos or tucked into tacos or burritos.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Black bean soup recipe

This veggie black bean soup is full of vegetables like onions, peppers, celery and tomatoes.

It has a bit of chipotle pepper to give it a little something extra, but not enough to make it spicy. You can increase the heat by adding more chipotle peppers.

Instant pot black bean soup with dried beans, plaintain chips, avocado and onion garnish.

Ingredients

I used a 6 quart Instant Pot to make this black bean soup. If you’re not sure what size you have, look on the back. There should be a label near the plug, it will tell you the capacity of your model.

For this soup, you’ll need a handful of common pantry ingredients, plus a few kitchen staples, like onions, garlic and a few spices.

My favorite beans are from Rancho Gordo. They are a bit more expensive than their store-bought counterparts. But in my opinion, it is money well spent.

ingredients for vegan Instant Pot Cuban black bean chili

How to make Cuban black bean soup

This black bean soup has Cuban flavors and I’ve served it with a few garnishes, like plantain strips to reflect that, but you can garnish your soup with whatever flavors you love most.

The first step is heating up the Instant Pot to sauté the veggies. Then, we’ll add the rest of the ingredients, give it a stir and lock the lid.

Once the pressure comes up, the timer will start counting down the time. I cooked my soup for 20 minutes, then let it naturally release for 15 – 20 minutes before blending.

step by step instructions for Instant Pot black bean soup

You can choose to enjoy it as is, but I suggest blending a bit of the soup and adding it back in to give it a creamier texture.

I used my immersion blender to do this and it makes quick work of it. I’ve linked to the one I own.

If you’re in the market for a new one, I highly recommend this one. It was a replacement for my old stick blender and I love it.

Another option is to scoop out a few cups of the soup and use your blender to purée it before adding it back to the Instant Pot.

sopa de habichuelas negras con aguacate y plátano

FAQ’s

How long do I cook soup in an Instant Pot?

Cook the soup at high pressure for 20 – 25 minutes.

Can I use canned beans instead of dried beans?

Yes, you can. Reduce the cooking time to about 8 minutes and reduce the liquid by a cup or two as well. Make sure to drain and rinse your beans.

How do I make this in a slow cooker?

To make this in a crock pot, cook on low for 6 – 7 hours or high for 3 – 4 hours, or until beans and veggies are tender.

Can I make this on the stovetop?

Yes you can! Put everything in a large pot and simmer on the stove over low heat for approximately 1 1/2 – 2 hours.

Black bean soup with peppers and avocado

If I’m serving dessert that night, I tend to choose something like this blueberry buttermilk bundt cake or chocolate coconut truffles for a quick and easy no bake option.

I really hope you love this recipe. If you make it, snap a pic and share it with me either in the Fabulous Foodie Friends Facebook group or on Instagram by tagging @pookspantry and using hashtag #pookspantry.

Please share

If you love this recipe, please give it 5 stars!

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 3.5 quarts

Instant Pot Black Bean Soup with Dried Beans

Instant Pot Black Bean Soup with Dried Beans

Instant Pot black bean soup is a quick and easy weeknight dinner.

Prep Time 15 minutes
Cook Time 25 minutes
Additional Time 10 minutes
Total Time 50 minutes

Ingredients

  • 1 lb. dried black beans
  • 3 tbsp. olive oil
  • 1 large yellow onion, diced (about 2 cups)
  • 1 bell pepper, diced
  • 4 cloves garlic, minced
  • 2 ribs celery, diced
  • 1 can (15 oz) diced tomatoes
  • 2 canned chipotle peppers, roughly chopped + 2 tbsp adobo sauce from the can
  • 6 cups vegetable broth/stock
  • 2 tsp. kosher salt
  • 1 tsp. black pepper
  • 2 bay leaves
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1/4 cup fresh lime juice or red wine vinegar, optional

Instructions

  1. Hit "sauté" function on Instant Pot. Add olive oil and when pot is warm, add onion, celery, peppers and garlic. Season with a big pinch of salt.
  2. Cook for 6 - 8 minutes, until vegetables have softened, but have not browned. Season with another pinch of salt and pepper.
  3. Add diced tomatoes, chipotle peppers and adobo sauce from can, bay leaves, cumin, oregano and vegetable stock/broth. Stir to combine.
  4. Add dried black beans and stir again to combine.
  5. Put lid on Instant Pot and make sure it is locked. Check valve to make sure it is set to "sealing" and not release. Set manual timer for 20 minutes, up to 25 minutes if you want beans to be extra soft.
  6. Let pressure release naturally for 15 minutes, then manually release. Check the soup for seasoning and add more salt and/or pepper, if needed.
  7. Add lime juice or vinegar, if desired.
  8. Using an immersion blender, purée soup in pot or blend in regular blender and serve with diced red onion, diced bell pepper, avocado, sour cream, plantain chips, cilantro and lime wedges.

Notes

Blend soup as much or as little as you like to achieve desired consistency.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

7

Serving Size:

2 cups
Amount Per Serving: Calories: 329Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 1mgSodium: 1330mgCarbohydrates: 50gFiber: 11gSugar: 5gProtein: 16g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: American / Category: Soup Recipes

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

How to make langostino risotto

Langostino risotto is a delicious special occasion dinner. Whether it is an anniversary, Valentine’s Day or a birthday, langostino recipes like this are a perfect choice for celebrating at home.

langostino risotto is gray bowl with herbs and gold spoon

From langostino artichoke dip, to warm, buttery langostino lobster rolls, there is no shortage of recipes here for this delicate seafood.

It can take something simple and elevate it, like langostino mac and cheese.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Langostino risotto

Risotto is a great meal to serve for special occasions. It feels fancy, even though it really isn’t. When you get down to it, it’s just cheesy rice with some delicious mix-ins, like butternut squash risotto.

langostino lobster risotto in gray bowl with rose gold spoon

A few years back, I made langostino étouffé for a Mardi Gras celebration. While eating the langostinos with the rice, it occured to me that these two things pair quite nicely together.

Being a big fan of risotto, it was an obvious jump to this recipe.

Ingredients

As you can see below, most of the ingredients are fairly common. There isn’t anything unusual or hard to find, which makes this recipe perfect for a celebratory dinner anytime.

  • Stock – seafood stock, or even chicken stock, is used here. Homemade or store-bought, use whatever you have.
  • Wine – a dry white wine that you would drink, like a sauvignon blanc.
  • Salt and pepper
  • Herbs – optional, but nice for garnish.
  • Rice – arborio or carnaroli.
  • Butter – use unsalted butter so you can control the salt in the dish.
  • Shallots – can substitute onion if you can’t find shallot.
  • Olive oil – choose something buttery and full of flavor.
  • Cheese – freshly grated parm is best.
  • Langostino – sold cooked and frozen, you’ll need to thaw them before using.
ingredients for langostino risotto

Before starting your langostino risotto, have everything measured and minced, ready to go. It makes the process much smoother when cooking.

Where can I find langostino tails?

I find frozen langostino tails at Trader Joe’s or Costco. If you don’t have either of those near you, ask your local fishmonger.

Sometimes, a good seafood market can order them for you, if you ask nicely.

close up of risotto

Just look at that creamy rice. This langostino risotto will be your new favorite special occasion meal.

It also makes a great dinner on cold nights when you want something cozy and comforting.

Risotto procedure

First, heat the stock or broth in a small pot on the stove and keep it warm.

Next, melt the butter and oil together in a wide, shallow pan. Add shallots and sauté, then add rice.

steps one and two for making risotto

Add wine and cook until it is almost absored, then add your first ladle of warm stock to the pan.

Cook, stirring frequently, until most of the stock is absorbed before adding more.

Look at the photo on the right. The grains of rice have swelled significantly and have absorbed quite a bit of stock. The rice is creamy and tender when it is done.

Finally, we’ll finish off the risotto with grated Parmesan and fold in the langostino tails.

risotto with langostino lobster in shallow, gray bowl

Making risotto isn’t difficult at all. It’s just a matter of slowly stirring the rice and allowing it time to absorb the stock. It’s the perfect meal for a quiet Valentine’s Day at home or for celebrating a birthday or an anniversary.

I really hope you love this recipe. If you make it, snap a pic and share it with me either in the Fabulous Foodie Friends Facebook group or on Instagram by tagging @pookspantry and using hashtag #pookspantry.

Please share

If you love this recipe, please give it 5 stars!

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 4 servings

How to make langostino risotto

How to make langostino risotto

Langostino risotto is perfect for celebrating a special occasion or when you need a cozy meal on a cold night.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 6 cups seafood, chicken or vegetable stock/broth
  • 4 tbsp. butter
  • 2 tbsp. olive oil
  • 2 large shallots, minced
  • 1 ½ cups arborio or carnaroli rice (10 oz)
  • ½ cup dry white wine, such as Sauvignon Blanc
  • 1 cup grated Parmesan
  • 2 tsp. kosher salt (or to taste)
  • 1 tsp. black pepper
  • 8 oz. langostinos
  • 2 tbsp. minced herbs for garnish, optional (chives, parsley, marjoram)

Instructions

  1. In a medium pot, heat the stock over medium low heat, then reduce heat to low and keep warm. (It needs to stay warm as we add it to the rice)
  2. In a large, wide pan, melt butter and oil together over medium-high heat. Add the shallots and sauté until translucent, about 5 - 6 minutes.
  3. Add a large pinch of salt and a pinch of pepper, then add rice and stir constantly for a few minutes, allowing oil/butter to coat the grains of rice.
  4. Add the wine and cook for 2 – 3 minutes, stirring frequently.
  5. Next, add a cup of stock to the rice and simmer until broth is almost absorbed. Add more stock, a cup (or ladle) at a time, allowing it to be absorbed before adding more. Add another pinch of salt and pepper. Stir frequently.
  6. Cook until rice is creamy and tender, but still has a little texture, about 25 – 30 minutes.
  7. Remove from heat and fold in cheese and langostinos, reserving a few for garnish on top. Sprinkle with fresh herbs, if desired and adjust salt and pepper, if needed.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 739Total Fat: 36gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 238mgSodium: 2813mgCarbohydrates: 29gFiber: 1gSugar: 3gProtein: 61g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: Italian-American / Category: Dinner

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to have you on my newsletter, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

Chocolate coconut truffles with almonds

These chocolate-dipped coconut truffles taste like a bite sized Almond Joy candy bar. They are an easy, no bake treat that is perfect for Valentine’s Day. For another delicious dessert, try this dark chocolate cake with red wine chocolate ganache.

coconut truffles on red cake stand

These are super easy to make and if you have kids, they can help roll and dip the treats.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Coconut truffles

Valentine’s Day is for chocolate, that’s not up for debate. Whether it’s a box of candy or a chocolate bundt cake, we need some of that cocoa goodness.

chocolate dipped coconut truffles with toasted almonds

Coconut is a favorite of mine, and the combination of chocolate and coconut is delicious.

A very long time ago when I worked in catering, we were craving something sweet that was fast & easy and did not need cooking. What I came up with was this recipe. It earned the name “crack balls” by the kitchen staff because we couldn’t stop eating them. 

How to make truffles

These aren’t your normal chocolate truffles made with a ganache. This bite-sized copycat Almond Joy is made even better with an unexpected ingredient – a pinch of salt.

I use a combination of sweetened and unsweetened coconut flakes so the candy isn’t overly sweet. If you prefer them very sweet, use all sweetened coconut flakes to make them.

1. Combine both toasted and untoasted coconut with a pinch of salt and evaporated milk.

2. Using a small scoop, portion out truffles and place on baking sheet.

step by step instructions for making coconut truffles

3. Roll into balls, lightly packing them with the palms of your hands while rolling so they stay together.

4. Dip into melted dark chocolate and toss in chopped nuts.

I like to roll them in chopped toasted almonds, but you can use anything that you have. I’ve used peanuts, cashews and pistachios to coat these coconut truffles and all were delicious.

You can also opt for no nuts, if you prefer, and just dip them in chocolate. Another fun option would be to roll them in red or pink sprinkles.

sprinkling almonds onto coconut truffles

Once you have them covered, place them back onto a sheet pan to let the chocolate set up.

Finished chocolate coconut truffles coated with almonds on sheet pan.

These candies also make great homemade gifts. Tuck a few truffles into valentine’s treat bags to share with friends, family and neighbors.

Quick, easy and delicious, these chocolate coconut truffles are perfect for surprising your special Valentine.

I really hope you love this recipe. If you make it, snap a pic and share it with me either in the Fabulous Foodie Friends Facebook group or on Instagram by tagging @pookspantry and using hashtag #pookspantry.

Please share

If you love this recipe, please give it 5 stars!

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 16 truffles

Chocolate Coconut Truffles with Almonds

Chocolate Coconut Truffles with Almonds

These chocolate-dipped coconut truffles taste like a bite sized Almond Joy candy bar. 

Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 15 minutes
Total Time 40 minutes

Ingredients

  • 1 cup toasted sweetened coconut
  • 1 cup shredded coconut (sweetened or unsweetened)
  • 7 oz sweetened, condensed milk (half a can)
  • 1/2 tsp kosher salt
  • 1 cup melted dark chocolate
  • 1 1/2 cups chopped almonds or peanuts

Instructions

    1. Preheat oven to 350°F. Spread sweetened shredded coconut out on a baking sheet in a thin layer and toast in the oven for 5 - 10 minutes, stirring once. When coconut is light brown, remove from oven and set aside to cool.
    2. Combine toasted coconut, shredded untoasted coconut, condensed milk and salt in a medium bowl. Stir to thoroughly combine.
    3. Using a small cookie scoop (or a teaspoon), scoop out mixture and place on a sheet pan lined with parchment paper.
    4. Place them in the fridge for 20 - 30 minutes to set up.
    5. Roll them in your hands to make a nice smooth ball.
    6. Working quickly, dip them in the melted chocolate and then into the chopped nuts and set on a clean sheet pan. If they start to get too warm, put them back into the fridge for a few minutes. 
    7. Once they are all dipped and rolled in almonds or peanuts, put them in the refrigerator for about 15 minutes to help the chocolate set up. 

Notes

Use a combination of sweetened and unsweetened shredded coconut to keep these truffles from being overly sweet.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

16

Serving Size:

1 piece
Amount Per Serving: Calories: 247Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 7mgSodium: 184mgCarbohydrates: 26gFiber: 3gSugar: 20gProtein: 5g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: American / Category: Desserts

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to have you on my newsletter, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

Originally published 8/31/11, most recent update 2/1/21

How to make fried okra cakes

Fried okra cakes are a delicious way to turn this vegetable into veggie cakes that the whole family will enjoy.

Crispy on the outside, light and fluffy inside, and studded with tender pieces of okra.

fried okra cakes on marble counter

Looking for a new side dish for dinner? These savory fritters are full of flavor and will be a new favorite at dinnertime.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

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The Best Langostino Po’ Boy

Crunchy fried langostino are piled into French bread and dressed with a delicious remoulade sauce for the best langostino po’ boy.

Serve with langostino étouffée or Cajun langostino pasta for a Mardi Gras feast!

the best langostino po' boy

This delicate seafood is sweet and buttery, making it the perfect complement to a tangy sauce like remoulade. All of the components work so well together – from the soft bread to the vinegary pickle slices and the warm crunchy langostino tails, this sandwich is a winner.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

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