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Peanut Butter Balls (Buckeyes) Recipe With Picture

Peanut Butter Balls (Buckeyes) Recipe With Picture
Peanut Butter Balls: Line two baking sheets with parchment or wax paper. Place the peanut butter, unsalted butter, and salt in a microwaveable bowl, and heat in the microwave for about one minute or until just soft (check and stir the ingredients every 20-30 seconds). Stir in the vanilla extract and confectioners sugar and mix until it has the consistency of a stiff dough (add more sugar if necessary). Roll the dough into 1 inch (2.5 cm) round balls. Melt the chocolate and shortening in a heatproof bowl placed over a saucepan of simmering water. Note: If you want to make Buckeyes: place a toothpick into each peanut butter ball and dip, one ball at a time, into the melted chocolate, leaving the top quarter of each ball undipped. Makes about 60 pieces, depending on size. View comments on this recipe on YouTube References: Jones, David. Peery, Susan Mahnke. Smith, Andrew F.

bake sale week: raspberry lemonade bars I know this seems like a bit of a cop out, seeing as last year I made those lime bars, but the name of these just makes you want one, doesn’t it? It’s like one last throw back to the summertime captured in a cookie. raspberry lemonade bars for the crust: 9 tablespoons unsalted butter (1 stick, plus one tablespoon) 1/4 cup (50g) superfine sugar (or regular granulated) 1 cup (100g) of unbleached all-purpose flour pinch salt for the filling: 1 1/2 cups (287g) superfine sugar (or regular granulated) 3 egg whites 1 egg 2/3 cup (150mL) freshly squeezed lemon juice (from 3 lemons) 2 tablespoons lemon zest (from 2 lemons) 2/3 cup (65g) unbleached, all-purpose flour pinch of salt 1-2 cups (150-275g) of frozen raspberries, defrosted 1 tablespoon confectioner’s sugar 1. 2. 3. 4.

Apartment Therapy The Kitchn | Recipe: Chocolate Toffee Matzo Candy It's not Passover yet, and it won't be for about a week. But while Passover gives us an reason to make this candy-like dessert, really there's no need to wait. Matzo (or matzoh or matzah), the Jewish unleavened cracker-like bread, is the perfect crunchy, flaky base for a thin coating of buttery caramel and melted chocolate, along with whatever toppings your heart desires. Crispy, flaky matzo covered with brown sugar caramel and bittersweet chocolate — this stuff is so addictive you won't want to wait for Passover. A friend of mine prefers to call this "chocolate with an excuse," but I say untrue! The matzo itself is the star, with its shattering crisp and flaky texture. This recipe is based on one from Marcy Goldman of Betterbaking.com, and it's relatively easy. Recipe Tester's Notes Every year, a couple of weeks before Passover, I come across a dozen Matzo Toffee Cracker type recipes. Consider yourself warned though, this stuff is dangerously addicting! - Karen, April 2014 Recipe Notes

Chocolate Peanut Butter Candy Bars — Buns In My Oven I apologize. I just left you all here wondering if I had met my demise in a big vat of melted chocolate. Or perhaps I had eaten one too many slices of bacon and suffered some sort of medical emergency? Or maybe I just ate too many of the goodies found on this blog and gained so much weight that my laptop no longer actually fit on my lap and therefore I could no longer blog. None of the above were true. The only thing that has come out of my kitchen lately has been, well, piles of dirt after I’ve swept up the floor for the fifteenth time. (The main reason for all the dirt? Today I decided that I was going to make a mess in the kitchen and whip up some delicious treats. Thankfully (I think) nobody was interested in seeing my house today. These Chocolate Peanut Butter Candy Bars are divine. Graham cracker crumbs, sugar, milk, and butter melt together on the stove to create the yummy, chewy, sticky, and gooey filling that binds this all together. The end result is something amazing. Print

Chocolate Layer Cake With Cocoa Powder - Recipe Yield: 12 servings Ingredients ¾ cup (170 g) butter, softened ¾ cup (170 g) sugar 3 eggs 1+¼ cup (140 g) all-purpose flour 1/3 cup (60 g) finely ground almonds 3 tablespoons unsweetened cocoa powder 1 teaspoons baking powder 1 teaspoon vanilla extract 5 tablespoons boiling water Ingredients for frosting ½ cup (110 g) butter 1½ tablespoon water 8 oz (225 g) icing sugar 1½ tablespoon unsweetened cocoa powder 1½ teaspoon vanilla extract Method Preheat oven to 350 deg F (Gas mark 4 or 180 deg C). Frosting Melt the butter with 1½ tablespoon water in a sauce pan and remove from the heat. Variations You may substitute the hot water with hot coffee. Peanut Butter Fudge Recipe Peanut Butter Fudge: Line the bottom and sides of an 8 or 9 inch (20 or 23 cm) square pan with aluminum foil or wax paper. Butter, or spray with a non stick cooking spray, the foil or wax paper. Place the peanut butter, butter, and salt in a large microwaveable bowl and cook in the microwave for one to two minutes on high. Stir and continue to microwave (if needed) until the ingredients are completely melted. (You can also melt the ingredients in a heatproof bowl placed over a saucepan of simmering water.) Then, using a spatula or wooden spoon, stir in the vanilla extract and powdered sugar. To serve, cut into 1 inch (2.5 cm) pieces. Makes about 64 - 81 one inch (2.5 cm) pieces of fudge. View comments on this recipe on YouTube Adapted from: www.foodnetwork.com

Sophistimom: Good Reading, Good Breeding, and Great Eating Apartment Therapy The Kitchn | Recipe: D.I.Y. Buckeyes Do you know what a Buckeye is? It's a poisonous nut. It's also, of course, the mascot for Ohio State and an addictive candy that shows up at every OSU football party - little balls of sweet peanut butter, dipped in chocolate. Even if you're not from Ohio, you can love these easy candies. These freeze well. This recipe makes an insane, ungodly amount of Buckeyes. Chocolate and Peanut Butter Buckeyes makes about 13 dozen 2 lbs. powdered sugar3 cups peanut butter (smooth and not the all-natural kind)1 cup unsalted butter (2 sticks)1 1/2 lb. chocolate chips, semi-sweet (24 oz.)1/2 bar edible paraffin wax* Whip the first three ingredients with an electric mixer and chill in the refrigerator for at least an hour. Melt the chocolate and wax in a double boiler, over, not in, boiling water, stirring mixture until smooth. Dip balls using toothpick, leaving uncovered spot on top. *The wax makes these a little more stable and less prone to melt. (Top image: Dessert of the Month Club)

A better buttercrunch? | It used to drive me crazy when my husband stopped to fix something. We’d be in the middle of a conversation, and he’d spot, say, a proud nail in the wood floor, and before I could so much as utter another syllable, he’d be down on his hands and knees with a hammer, pounding away. It only bothered me until I realized that in my own realm, I do the same thing. If there’s something I don’t like about a recipe, I tinker. I play. I fiddle. Sometimes, though, there’s just nothing to fix. After recommending it as a DIY gift idea to a friend, I got to thinking: I don’t want to change the technique behind it, but could I ramp up the flavor? Instead of the usual sugar, I made the caramel with brown sugar, infused with an entire vanilla bean’s seeds. It was crunchy and sticky and chocolaty and nutty, as usual. TIME: 30 minutes active time MAKES: about 3 dozen pieces Line a baking sheet with a silicon baking mat (or greased foil) and set aside.

Fondant de chocolate Estes pequenos bolos saborosos têm dissimulado no seu interior um creme, que se derrete debaixo de uma crosta húmida e que faz crescer água na boca. 1 Aqueça o forno a 210 ºC (term. 7). Numa taça, bata os ovos com o açúcar em pó até que fique um creme esbranquiçado. 2 Junte as amêndoas em pó em chuva sem parar de mexer e até obter uma massa homogénea. 3 Corte o chocolate em pedaços, junte à manteiga e leve a derreter em banho-maria ou no microondas. 4 Junte o chocolate derretido ao creme de ovos e mexa tudo muito bem. 5 Barre com manteiga e polvilhe com farinha 4 forminhas de alumínio com 8 a 10 cm de diâmetro cada. 6 Leve ao forno durante 8 minutos. Food Timeline: food history & vintage recipes Apartment Therapy The Kitchn | Recipe: Mailing Toffee When I was a child, there weren't a lot of sweets in our house, but come Christmastime, little teasing bits of my mom's holiday toffee would show up in my normally sugar-starved lunch bag during the week before school let out. Then, during our annual Christmas Eve tamale party, huge platters would appear, with piles of the stuff stacked high like poker chips. Though I moved across the country almost twenty years ago, she hasn't missed a single season of toffee. These days if Mom isn't visiting for the holidays, she mails it to me, wrapped in little cellophane bags. A cast-iron skillet helps get the sugar hot, but any skillet will do. Skillet Toffee Makes about 2 1/4 pounds 1 pound unsalted butter 2 cups granulated sugar 1/2 teaspoon salt 1 teaspoon pure vanilla extract 8 ounces good quality semi-sweet chocolate, chopped 3/4 cup chopped toasted blanched almonds Line the bottom and sides of a 10-inch x 15-inch baking sheet with parchment paper. Pour the mixture onto the lined baking sheet.

Chocolate Fudge - Gift of the Day Big Red Kitchen: Little Peach Cakes More Food Crafts:Chocolate Covered Strawberry Mallow CandiesRainbow Cupcakes with Rainbow FrostingCandy Cake The title of this post sounds like a term of endearment someone may bestow on a cute little child, but no, the photo is a shot of my Little Peach Cakes made this morning for when my niece and nephew come over to play. My own children were amazed at how real these little cakes appeared. They were almost too cute to cut into and eat but everyone loves a fresh peach right? I had spotted these in a magazine years and years ago (maybe Southern Living?) A piece of cinnamon stick and a peppermint leaf complete the finishing touches. Little Peach Cakes What you will need: 2 Wilton Mini Ball Pans1/2 Duncan Hines Yellow cake mix, 1/4 cup butter, 2 eggs, 1/3 cup milkred liquid food coloringyellow liquid food coloring3/4 cup granulated sugar, divided1 cinnamon stick6-12 fresh peppermint leaves12 whole almondsOne batch Buttercream Frosting Ice cream or sorbet, optionalRaspberry sauce, optional 1.

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