Coconut Peaks

Ingredients

• 1/4 cup butter (no substitutes)
• 3 cups flaked coconut
• 2 cups confectioners' sugar
• 1/4 cup half-and-half cream
• 1 cup semisweet chocolate chips
• 2 teaspoons shortening

Directions:

Line a baking sheet with waxed paper; set aside. In a saucepan, cook butter over medium-low heat until golden brown, about 5 minutes. Remove from the heat; stir in the coconut, sugar and cream. Drop by rounded teaspoonfuls onto prepared baking sheet. Refrigerate until easy to handle, about 25 minutes. Roll mixture into balls, then shape each into a cone. Return to baking sheet; refrigerate for 15 minutes. In a microwave or heavy saucepan, melt chocolate chips and shortening. Dip bottoms of cones into chocolate. Return to waxed paper to harden. Store in an airtight container in the refrigerator.

Below:

On the left I just made flat ones and put diced strawberries on top before drizzling the chocolate

Oreo Cheesecake Picture

Oreo Cheescake

Hey
Today I really feel like cooking so I'm going to try out a few different recipes! There is this great website on line called Taste of Home and I love it! I've found a lot of recipes from there and they have all turned out great! So, if you haven't checked it out you really need to! It's awesome! It's also great because people can write if it turned out for them or not! So ya, I absolutely love it.
One of the recipes I'm going to try today is Oreo Cheesecake. So, I'll go make it then take a picture and let you know how it goes!

Ingredients

• 24 OREO Cookies, divided
• 3 tablespoons butter, melted
• 3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
• 3/4 cup sugar
• 1 teaspoon vanilla
• 3 eggs

Directions

1. Heat oven to 350 degrees F. Place 16 of the cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place in bowl. Add butter; mix well. Press firmly onto bottom of 9-inch springform pan.
2. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Chop or crush remaining 8 cookies. Gently stir half of the chopped cookies into cream cheese batter. Pour over prepared crust; sprinkle with the remaining chopped cookies.
3. Bake 45 min. or until centre is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 12 pieces. Store leftover cheesecake in refrigerator.