Tag Archives: Almond Joy

Almond Joy Cake

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I’m a little delayed on this post… This was actually a cake on made for Easter this year. It was also my first attempt at making buttercream flowers, and I only managed to snap one picture take from an iphone.

Almond Joy Cake | Beautiful Disasters

Needless to say, this wasn’t the most optimum recipe and cake for a post, but I just HAD to share this recipe with y’all!

This cake was requested by my mom this year that I believe was partly to celebrate her birthday in addition to the Easter festivities.  Anyways her request was [the best ever] chocolate cake with coconut whipped cream filling and frosted with chocolate mousse. So basically an Almond Joy in cake form (minus the almond part…does that make it more of a Mounds cake?)

This was was super delicious, even my coconut-hating uncle enjoyed it! It’s a very decadent cake that is perfect for the spring/summer time with the refreshing coconut. Maybe not awesome for bikini season, but cake wins over bikini body in my book ;)

Almond Joy Cake

(Makes one 2-layer, 6-inch round cake)

FOR CAKE:
1 prepared & baked chocolate cake recipe, I of course used my favorite chocolate cake recipe!
FOR FILLING:
1 cup heavy whipping cream
1/2 cup shaved coconut
2-3 Tablespoons powdered sugar
2 teaspoons coconut extract
TO FROST OUTSIDE OF CAKE:
1 prepared batch of my super easy 2-ingredient chocolate mousse

  1. Prepare chocolate cake according to recipe and let cool. Once cool, slice in half lengthwise into two equal rounds.
  2. Prepare coconut whipped cream filling by whipping heavy whipped cream in the bowl of a stand mixer fitted with the whisk attachment.  Beat cream with powdered sugar and whip until heavy peaks are formed, whip in coconut extract. Whip cream until it takes on the thick appearance of whipped cream you would buy from the store. Fold in shaved coconut.
  3. Place bottom cake layer on plate that you plan on using to frost the cake. Spread coconut filling on bottom cake layer, evenly.  Let sit in fridge to set up slightly for about 30 minutes.
  4. Meanwhile, prepare chocolate mousse that you will use for frosting the outsides.
  5. After 30 minutes, take bottom cake layer that has been spread with coconut filling out and place top cake layer on top of the filling.  Frost cake as desired with prepared chocolate mousse. If desired, pipe whipped cream in small rosettes on top of cake or spread chocolate chips, shavings, or coconut on cake for garnish. I took my first stab at buttercream flowers! Mine turned out a little flat. I think I will need thicker frosting for my next attempt, but practice makes perfect! I also did a little border with some leftover yellow buttercream I had from the buttercream roses.

Random Fact of the Day: The Chinese ideogram for ‘trouble’ depicts two women living under one roof.

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Chocolate Almond Joy Cookies

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High school students often get a bad rep for being major procrastinators.  Printing off papers the passing period before class, coming up with a speech on the fly, glueing together random things for a project and calling it an A+ effort…you know how it is.

But I would just like to make one itty bitty observation that has really hit me hard this week.

High school teachers procrastinate until like the final day of every grading period to have their tests. They could at least spread out the tests throughout the week..but no. They must all have them today.

All of the big kahunas are today. AP stats is the one I am most scared for. I’ve literally said multiple prayers leading up to today’s test. May God be on my side!!!

To cope with my teachers’ major procrastination, I have made chocolate cookies studded with some cute little Almond Joy Pieces.  These are a little spin-off of my Reese’s Pieces cookies, just with a yummy slice and bake chocolate cookie dough that could not be any easier to make.

Keep your fingers crossed for me today!

Chocolate Almond Joy Cookies

1/2 cup plus 3 Tablespoons butter

1 1/2 teaspoons vanilla

2/3 cup brown sugar

1/4 cup white sugar

1/4 teaspoon salt

1 cups flour

1/4 cup whole wheat flour

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking soda

7 snack-sized almond joy pieces packages

  1. Beat butter with vanilla extract until creamy. Mix in sugars and salt. In a separate bowl, sift together flours, cocoa powder, and baking soda. Slowly mix in dry ingredients to butter mixture.
  2. Roll cookie dough into a log in plastic wrap (about 1 1/2 inches in diameter) and refrigerate for at least 1 hour.
  3. Preheat oven to 325 degrees F. Unwrap cookie dough log and cut into 1/2 inch thick cookies, place on cookie sheet evenly spaced apart. Press about 5 Almond Joy pieces into each cookie. Bake in preheated oven for 12-15 minutes. Let cool on cookie sheet for about 5 minutes, then place on wire rack to finish. Enjoy!

Random Fact of the Day: The state of Florida is bigger than England!

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Almond Joy Bars

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I’ve made a lot of coconut and “Almond Joy-inspired” goodies around here, haven’t I? I wasn’t even always a big Almond Joy fan.

My parents have truly turned me into a monster. Their obsession with Almond Joys has turned into my obsession with making (and eating) Almond Joy-inspired treats. So here you go, another Almond Joy piece of goodness.

Being that these are bars, they are super easy to make and fairly impressive looking. So feel free to serve them to all your fine and distinguished guests because we all know that absolutely no one can turn down a chocolate covered treat!

Almond Joy Bars

(Adapted from Glorious Treats)

1/2 cup (1 stick) butter, softened

1/2 cup brown sugar

pinch of salt

1 1/2 cups all-purpose flour

1-14 oz. can sweetened condensed milk

5 1/4 cups (14 oz.) shredded coconut, I used about half sweetened and about half unsweetened coconut

1 1/2 teaspoons vanilla extract

1 1/2 cups almonds, sliced or chopped

8 oz. chocolate

  1. Preheat the oven to 375 degrees F. Spread the almonds in a thin layer on a baking sheet and toast for about 5 minutes. Watch carefully to avoid burning, they should be a light golden brown. Lower the oven temperature to 350 degrees F.
  2. Line a 13×9 inch baking pan with foil and spray with a light layer of cooking spray. Using a mixer, cream the butter and sugar. Mix in flour and salt until incorporated. Add in about 1 cup of toasted almonds and mix together. Press crust mixture into the bottom of the prepared pan and bake 5-6 minutes in 350 degree F preheated oven.
  3. Meanwhile, mix the sweetened condensed milk, coconut and vanilla in a large bowl until thoroughly combined. Once crust is done baking, spread coconut mixture over crust. Bake for an additional 20 minutes, or until the coconut is golden.
  4. Melt the chocolate and spread over baked coconut bars. Sprinkle the remaining 1/2 cup toasted almonds over chocolate and lightly press into chocolate. Place bars in the refrigerator for about 1 1/2 hours, or until chocolate has hardened, before cutting into individual bars. Store bars in an airtight container, with a layer of plastic wrap between layers of bars, in the refrigerator. Enjoy!

Random Fact of the Day: Sound travels about 4 times faster in water than in air.

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Almond Joy Ice Cream Pie

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I’m sorry to do this to you on the first day of Lent…

Maybe, by some chance, some of you don’t do the whole diet thing for Lent. Or you just don’t happen to do Lent, which I know is completely normal. So people on special diets and stuff right now…close your eyes. Come back Friday.

Back to this pie…I made it for my Dad’s birthday, which was last Thursday. As some of you may know from reading earlier posts, both of my parents happen to be big coconut fans and love the candy bar, Almond Joys.

In honor of my Dad’s big day, I decided to make him an ice cream pie similar to an Almond Joy. Also in honor of my dad’s birthday we broke out “the birthday crown”. Would you like to see? Of course you would! Here you go, heheee. Sorry dad, your eyes are closed in pretty much all of them!

I made a coconut crust, which was basically all coconut and surprisingly delicious. My mom actually said it’s the best crust she has ever had, of course she could be a bit biased. I followed the coconut crust with a layer of chocolate ganache. Then, I spread Belgian chocolate ice cream on top and finished it off with whipped topping and swirls of chocolate syrup.

I was going to add toasted, chopped almonds on top to make them more of almond joys, but I guess the pie turned out to have a bit more of a Mounds flair. It tasted delicious anyhow, and I know my Dad enjoyed it, too :)

Almond Joy Ice Cream Pie

1 1/3 cups shredded coconut

3 Tablespoons butter or margarine

1/2 cup heavy cream

3/4 cups plus 2 Tablespoons chocolate chips

half of a 1.5 quart-sized container of chocolate ice cream, softened

container of whipped topping

chocolate syrup, optional

  1. Preheat oven to 325 degrees F.
  2. Mix coconut and margarine in bowl until thoroughly combined. I recommend digging in there and using your hands.
  3. Press mixture into 9-inch pie pan and bake in preheated oven for 15 minutes, edges should be golden. Take ice cream out of freezer to allow it to soften.
  4. Place chocolate in heat proof bowl and set aside. Make ganache by heating cream in saucepan until boiling and it starts increasing in size. Pour hot cream over bowl of chocolate and stir until fully incorporated. Let cool for a couple minutes
  5. Pour ganache in coconut crust and spread in thin layer. Pop in the fridge for a couple minutes, until ice cream is soft enough to spread in crust.
  6. Once ice cream is ready to be spread, place it in the crust and spread evenly until filled to to desire height. Place in freezer for at least a half hour for ice cream to set.
  7. When ready to serve spread whipped topping on top and top with chocolate syrup. I like to make mine pretty by making circles of chocolate syrup and dragging a toothpick through to create a swirl.
Random Fact of the Day: Elephants only sleep 2 hours a day.
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Almond Joy Cupcakes

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I hope you all enjoyed my ice cream cake post, I know I sure did!! :) Nothing really beats a big ‘ol ice cream cake on your birthday, in my house

I really do like to start the year off with a bang and that cake sure fit the bill. But hey, why stop there? I think you should all be familiar with my stuffed cupcakes obsession. I REALLY love them. 

I decided to try and replicate one of my parent’s favorite candy bars, Almond Joys, into cupcake form. Basically what you get when everything is all done, is a delicious chocolate cupcake stuffed with coconut flavored whipped cream topped with a chocolate coconut-ey buttercream frosting.

I had some extra whipped cream so I decided to top some of my cupcakes with that, but you can do whatever you so desire with that!

To finish everything off, I chopped up some Almond Joys that I had in the freezer for about 10 minutes and sprinkle them on top. I have not always embraced coconut as much as I should…these cupcakes showed me coconut’s true flavors and I LOVE them! Hope you do too :)

Almond Joy Cupcakes

Chocolate Cupcakes

1 Box of Devil’s Food Cake Mix

1 small box of instant chocolate pudding mix

1/2 cup oil

1 cup sour cream

4 eggs

1 cup milk

  1. Preheat oven to 350 degrees F and line cupcakes pans. I used minis and regular sized. If you use all regular you should get about 24, minis will make many many many more!!
  2. Mix all the ingredients together  in a bowl for about 2-3 minutes or until thoroughly combined.
  3. Fill cupcake pans and pop in the oven for about 20-25 minutes (regular sized cupcakes) or 15-20 minutes (minis). Take them out once a toothpick inserted in the middle comes out clean. Let cool on wire rack, or if you’re impatient like me pop them in the freezer. Meanwhile, make the filling. Once cupcakes are completely cool, pipe filling into cupcakes.

Coconut Mousse Filling

2 cups heavy cream

4 teaspoons coconut extract

4 Tablespoons powdered sugar

  1. To prepare the filling, whip heavy cream with an electric mixer until it looks like whipped cream and has very stiff peaks. Mix in the powdered sugar and coconut extract until completely mixed together. You may want to add more or use less coconut extract depending on your personal taste. I recommend filling your piping bag in two batches, there is no way you will be able to fit all the whipped cream in one piping bag. Save yourself a headache!
  2. Once the cupcakes are cooled, stick you piping bag that has a tip in it into the cupcake and pipe until you see the cupcake puff up a little bit.

Chocolate Coconut Buttercream Frosting

1 stick butter

2 1/2 -3  cups powdered sugar

1/4 cup cocoa powder

1 1/2 teaspoons coconut extract

milk, as needed

  1. Beat butter in bowl with an electric mixer until creamy. Add powdered sugar and mix until combined. Mix in coconut extract and cocoa powder until thoroughly combined. Beat in milk until desired consistency.
  2. Once cupcakes have been filled, pipe and frost your cupcakes. Top with chopped up Almond Joys, if desired.

I know it looks like a mess..but it’s one heck of a delicious mess! ;) Hope your 2012 is off to a great start!!

Random Fact of the Day: In Kentucky, 50 percent of the people who get married for the first time are teenagers. (I’m not sure if I even believe that!)

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