Almond Joy Brownie Bombs

  They're  big and rich and nearly sinful. And simple to make. And very popular, for all those reasons. Not  to mention  just  5   ingredients.   

I  bake a chewy,  not fudgy,  boxed brownie mix  mix in a mini-cupcake pan.   One standard box makes  48 substantial  3-bite  cupcake-shaped brownies.   I've also  tried baking  the mix in a  jellyroll pan and simply cutting it into small squares -- but they are just not sturdy enough for what  follows!  What seemed as though  it might be a shortcut became a structural failure.  The base has to be sturdy enough to support the top,  and needs those  slightly crusty  'side walls'.   Baking in the cupcake-shapes lends the necessary infrastructure.  If you have a favorite  brownie recipe and want to make it from scratch, have at it.  A mix is far, far  easier.

                        So, bake the mix into mini brownie 'cupcakes'  and cool completely.

Mix 4 cups coconut very well  with one can sweetened condensed milk and  roll a teaspoon-ish size ball for each brownie.  Top each brownie with a ball of coconut and  gently press a  whole almond  on top.    Place in the freezer for about 20 minutes to chill  or freeze.

Melt a  12 oz bag*  of semisweet or dark chocolate chips ( not milk chocolate) with about a tablespoon solid shortening.  Dip each brownie bite in the chocolate, top down, to cover all the coconut and part or all of the sides of the brownie. Don't try to  dip or cover the base.   Touch up any big bare areas on the sides  by dripping a bit from a spoon.    Dipping completely to cover the bottom  is way too messy, both now and  when eating.  Place  them  on a  tray lined with foil or parchment  and chill  briefly to quickly set the chocolate.   

They don't  require  refrigeration  but  will keep  fresh longer if they are kept cold.   Stored in a  sealed baggie  they will last  at least  a week or  two  in the  refrigerator.  

* be prepared to  need  almost  6-8 oz more, depending how thickly  you coat them. While  increasing the amount of shortening slightly will make the coating thinner and  more fluid,  it will also make  the process  messier, and will take  longer to set.

Copper Cider Ring

Crammed with fruit and  crunchy things,  this pretty  copper-colored salad is the perfect side for any fall meal. It's a  tradition, usually on Thanksgiving.   You'll get  six or eight rather small slices  so I usually  make  several batches.  I'll  save you from great disappointment if you're considering   doubling  or tripling the recipe and the pan size........ some evil culinary chaos happens...so don't.  It  just doesn't  jell well.   Use a 6-cup pan or  mold for  each batch.

Mix  2 envelopes Knox  plain dry gelatin with 1/2 c. sugar  in a saucepan. Add 2 TB lemon juice and 2 TB  water. Cook over low heat, stirring til dissolved. Add 3 cups  hot apple cider, then remove and chill until it's the consistency of unbeaten egg whites.    Then fold in  1 c.  diced unpeeled apple, 1 c. chopped pecans or walnuts, and 1/2 c. finely diced celery.    Carefully fold in 1 or 2 cups mincemeat.   Pour into a 6-cup ring mold or 8" square dish.  Chill well.

Surround with dried or silk fall leaves for a pretty presentation.  There's no need to gild the lily, but if you like to 'saladize'  it, top it  with a  plop of mayo/cool whip mixture & a sprinkle of cinnamon. I don't use old-fashioned mincemeat that actually has meat in it.  For the uninitiated, you'll probably find mincemeat seasonally, near the  other pie fillings in the baking aisle.