Weekly Recipes For Your Inbox!

Powered by
Easy Automatic Newsletter Lite v2.7.2
Jul 072016

Almond Joyous

It’s me again! It has been so damn HOT that I have not been in the mood to cook or even eat for that matter! Every day it’s been just a simple salad or a sandwich to ward off the heat. It has been over 100 degrees every afternoon in the shade for weeks now and I am not looking forward to the rest of July or even August for that matter! Moving to ALASKA!
I do hope everyone had a great 4th of July just as Kenny and I did; nice and quiet with just the two of us. We did manage to cook some steaks on the grill and again a cold salad with garlic bread to sop up the steak juices, well, for me that is as I like my steaks on the mooing side and Husband likes his deader than a door nail, ha ha! But one last story about our blueberries before I get into this recipe. The other morning while waiting for our newspaper to come, I noticed our neighbors chickens in our front yard by the blueberry bushes. Next thing I see is the two of them hovering around them and then jumping up and down. They were getting the ripe berries that I hadn’t picked yet off the bushes, cleaning off the bottom first and when none were left there, jumping up to get the ones left up higher. I’ll tell ya, between ourselves, our dog and the chicks, we have had an entertaining year as far as the berries go…………..

Some times I fell like a nut.....

Some times I fell like a nut…..

I saw this recipe on the internet (don’t know who it was by, sorry) and I said, whoa, where’s the almonds? I have always been a sucker for Almond Joys and Mounds Bars but given my preference, I want ALMONDS! The other thing that caught my eye was the fact that they used honey instead of sugar which was for sure a plus for me as Kenny and I both seem to be putting on a little extra weight and we are not happy campers, no siree!! Another factor was the chocolate and after I put the coconut part together, the honey just didn’t have enough sweetness to it so I added some semi-sweet chocolate to the dark and it went well, along with the chopped almonds that the original recipe did not have………….


Almond Joyous
  • 2 cups unsweetened coconut flakes
  • ⅓ cup honey, I used local not store bought and that could be the reason it wasn't that sweet
  • ¾ cup coconut oil
  • 1 cup chopped almonds plus almond halves for topping
  • ½ cup dark bitter sweet chocolate
  • ½ cup semi-sweet chocolate morsels
  • 2 tbsp milk
  1. Combine the coconut flakes, honey, coconut oil and chopped almonds together and mix well; spread into a 9 X 5 inch dish.
  2. Melt the chocolates together with the milk in a double boiler over boiling water, yes I'm still old fashioned!
  3. Pour the warm chocolate mixture over the top of the coconut mixture and spread to cover.
  4. Top with almond halves and let sit to cool or cover and place in frig until time to enjoy, letting pieces come to room temperature before eating!!

I shared them almond joyous’ with the family and everyone loved them, including Husband and myselph!

Will make these again and can’t wait for Christmas to put another twist on them with………….. Hope you enjoy, see ya soon!

Apr 072014

Homemade Almond Joy Cupcakes

There’s something about Easter and coconut that simply can’t be separated in my head and with it right around the corner, I thought these tasty treats would be perfect as I also love Almond Joy candy bars. However, the recipe makes way too many for just us, so I figured I could send most of them home with company.

Sammie and Jazmine eyeballing the cupcakes.

Sammie and Jazmine eyeballing the cupcakes.

This past weekend, my granddaughter Sammi and her step-daughter Jaxmine spent a couple of days with us and when I told her we were going to play in the kitchen, she was delighted! She loves to cook homemade meals for her family but I found that when it comes to baking, she needs a little training in that field! When it comes to measurements such as flour, sugar, etc., you just shouldn’t estimate the amounts and after a little coaching, I think she finally got my drift! This recipe came from a little cookbook called Accent On Home and basically all I did was add the almonds and change the plain cream cheese to a cream cheese with yogurt which I thought would make them even moister and it did. The only problem I encountered besides Sammi wanting to guess at the measurements, was that the amount of batter to each cupcake was a little too much and next time I will cut it back a tad bit. The other change I would make would be to put a little batter in the cupcake tin, add the filling and then top with more batter to  get them filled to the right consistency.
As you can see from the photo, we had to leave some of the filling out to cater to a couple who are not fond of coconut! So I took the remaining filling, made candies and covered them in melted chocolate to make homemade Almond Joys………………


This is the old tin we got at a flea market. It's marked..Made In The USA. Don't see that too often anymore.

This is the old tin we got at a flea market. It’s marked..Made In The USA. Don’t see that too often anymore.

5.0 from 1 reviews
Homemade Almond Joy Cupcakes
  • Filling:
  • 1 pkg 8 oz Greek cream cheese & yogurt, softened at room temperature
  • ⅓ cup sugar
  • 1 egg at room temperature
  • ½ teas almond extract
  • ⅛ teas salt
  • 1 cup sweetened coconut flakes
  • ⅓ cup chopped almonds
  • Cupcake Batter:
  • 3 cups flour
  • 2 cups sugar
  • ⅔ cup unsweetened cocoa
  • 2 teas baking soda
  • 1 teas salt
  • 2 cups water
  • ⅔ cups oil
  • 2 tbsp white vinegar
  • 2 teas pure vanilla extract
  1. Filling:
  2. Beat cream cheese, sugar, egg, almond extract and salt until light and fluffy; fold in almonds.
  3. Set aside.
  4. Batter:
  5. In a large bowl, stir together the dry ingredients.
  6. Add remaining ingredients and beat on medium speed for 2 minutes, scraping bowl when necessary.
  7. Fill paper-lined cupcake tins ⅔ full with batter and spoon 1 tablespoonful of filling in the center of each (See my comments above for my version).
  8. Bake in a 350 degree oven for 20 to 25 minutes or until toothpick inserted into the cake portion comes out clean.
  9. Remove to wire rack to cool.
  10. Makes about 30 cupcakes.


Real yummy in our tummies! Enjoy………………..

Related Posts Plugin for WordPress, Blogger...