Every Christmas the kids and I love to make up a batch of Christmas Balls.  This year we did Choc Cherry and Apricot flavours.  They are a great homemade gift for teachers, friends, family and all those other people in your life you want to give a small gift to at this time of year.

Making a combination of flavours also gives a mix of colours which look great when they are packaged up.  For packaging you can use any gift box (noodle boxes, little cardboard boxes or chocolate boxes are good) or clear bags.  Simply tie a bit of festive ribbon around them and it’s ready to go.  Here’s how we packaged them (featuring my helper Maggie).

The balls can be made ahead of time and refrigerated or frozen so they are ready when you need them.

Choc Cherry Balls

Ingredients

425g Cherry Ripe bars
250g packet plain chocolate biscuits
395g can sweetened condensed milk
1 cup desiccated coconut
Extra desiccated coconut

Method

Chop the chocolate bars.

Chopped Cherry Ripe

Process the biscuits to a fine crumb.

Chocolate Crumbs

Combine chocolate, biscuits, condensed milk and coconut in a bowl and mix well (don’t be afraid to get your hands dirty).

Choc Cherry Ball Mix

Roll a teaspoon of mix into a ball and roll in coconut.

Rolling Choc Cherry Balls

Apricot Balls

Ingredients

400g dried apricots, chopped
250g packet plain sweet biscuits
395g can sweetened condensed milk
1 cup desiccated coconut
Extra desiccated coconut

Method

Process the biscuits to a fine crumb.

Combine apricots, biscuits, condensed milk and coconut in a bowl and mix well (don’t be afraid to get your hands dirty).

Apricot Balls ready to mix

Roll a teaspoon of mix into a ball and roll in coconut.

Apricot Balls ready to roll

The Klutzy Cook Notes

• Cherry Ripe chocolate bars combine cherries, coconut and dark chocolate.  Any similar chocolate bar could be used, or even experiment with different flavours.
• The chocolate bars and apricots are most easily chopped using a food processor.
• I used Arnotts Chocolate Ripple and Marie biscuits.
• The balls can be refrigerated for a couple of weeks or frozen for 6 weeks.  So make plenty ahead of time and use as required.

What other flavours could we make for Christmas Balls?  Please let me know below.

In my part of the world, we are lucky have access to Bananas all year round. They are one of the best value fruits on offer so are always present in our kitchen. Not only do they get used on breakfast cereal, in lunchboxes and as a snack, but they are also a common inclusion in baking – this Coconut Banana Loaf is a fine example.

A few years ago our main banana producing area of the state was struck by a cyclone which destroyed the banana crops for a good 12-18 months. The price of bananas quadrupled overnight and they became a luxury item. It was devastating, not only for the farmers, but for us ordinary folk who are used to them being available as a staple item. Thankfully normality has now returned and bananas are readily available again.

Coconut Banana Loaf is one of my easy baking favourites. It is quick to make and never disappoints. The kids can help with mashing the banana and mixing together the ingredients (Stewie helped me with the latest loaf – see the pictures below). The mixture is a bit like a muffin mix – lumpy and not overly combined – so it is very forgiving for any cook. Also, you can use bananas that are beginning to over ripen so they don’t get wasted.

Coconut Banana Loaf

Coconut Banana Loaf

Adapted from Super Food Ideas, September 2005

Ingredients

1 cup desiccated coconut
1 cup caster sugar
1 ½ cups self raising flour, sifted
1 cup mashed banana
1 cup coconut flavoured evaporated milk (see notes)
1 egg lightly beaten
1 teaspoon vanilla extract

Method

Preheat oven to 170C (340F). Grease and line a loaf pan.

Combine dry ingredients – coconut, sugar and flour – in one bowl. Beat together remaining ingredients in a bowl using a fork. Pour over dry mixture and stir together gently.

Licking the spoon!

Coconut Banana Loaf - Mixing the ingredients

Spoon mixture into prepared pan and bake for 1 hour to 1 hour 10 minutes. Check loaf is done by inserting a skewer into the centre. If it comes out clean, the loaf is done. Otherwise return it to the over for further baking.

Allow the loaf to cool in the pan for 10 minutes then turn onto a wire rack to cool completely.

The Klutzy Cook Notes

• Coconut flavoured evaporated milk can be replaced with coconut milk or milk and coconut essence.
• You will need 2-3 bananas, depending on size.
• Can be stored in an airtight container for up to 1 week.

If you have any questions or comments, please feel free to leave them below.