Recipe for Bourbon Balls

Recipe for Bourbon Balls

1 1/2 cups crushed ginger snap or vanilla wafer cookies (tip: use Mi-Del ginger snaps to make it gluten free)
1 cup pecans (or walnuts)
1/2 cup confectioner’s sugar, plus more for dusting
1/4 cup bourbon (or rum)
2 tablespoons cocoa powder
2 tablespoons honey

Pulse the pecans in the bowl of a food processor until they are coarsely ground. ...
Add the crushed ginger snaps, along with the confectioner’s sugar, bourbon, cocoa powder and honey. Pulse until the ingredients

are combined. Place in a bowl.

Chill until thoroughly cooled in the refrigerator, about two hours. (You can expedite this by chilling in the freezer for about 45

minutes.)

Remove the dough from the fridge.
Using a teaspoon as a measure, roll out small balls with your hands, about one inch in size.
Toss to coat in a bowl of powdered sugar.

Store in the fridge for up to a week.

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Recipe for Coffee Bananas

4 Small ripe bananas	2 tbsp dark brown sugar
1 tbsp Instant coffee granules or coffee powder	1 1/8 cup strained plain Yogurt
1 tbsp hot water	1 tbsp toasted silvered almonds

• Peel and slice one banana and mash the remaining three with a fork
• Dissolve the coffee in the hot water and stir into mashed bananas
• Spoon a little of the mashed banana mixture into 4 serving dishes & sprinkle with sugar.
• Top with a spoonful of yogurt, then repeat until all ingredients are finished.
• Swirl the last layer of yogurt for a marbled effect.
• Complete it with a few banana slices and silvered almonds.
• Serve cold.

Calories per portion about 200. Serves 4. Cooking time About 2 minutes

Variation:
You can sprinkle some cinnamon powder also.
For special occasions you can a tsp of brandy or Rum to the bananas (about 50 calories extra)