Confection blends caramel, chocolate, holiday flavors

In a medium saucepan over medium, combine 1 tablespoon of butter, the sweetened condensed milk, cocoa powder, the instant coffee, molasses, ginger, cinnamon and cloves. Cook, stirring constantly, for 10- to 12 minutes, or until thickened. The mixture should hold a line when you drag your spoon through it. Stir in the crystallized ginger, then pour into the buttered bowl and allow to cool.

Once the mixture is cool, use buttered hands to roll the mixture into ¾-inch balls, then roll through the crushed gingerbread or pistachios. Serve in small cupcake papers. Can be refrigerated for 3 weeks in a tightly sealed container.

Per cookie: 60 calories; 15 calories from fat (25 percent of total calories); 2 g fat (1 g saturated; 0 g trans fats); 5 mg cholesterol; 25 mg sodium; 9 g carbohydrate; 0 g fiber; 7 g sugar; 1 g protein.