Entries Tagged as 'peanut butter'

Peanut Butter Balls

December 22nd, 2011 · No Comments

Peanut butter balls are a treat that my family would make every Christmas. I haven’t made them for a few years, so I decided to have a shot at it. I saw this recipe online and I thought I’d give it a try, even though it wasn’t my family’s recipe. Basically you just mix everything together, make balls, and dip them into melted chocolate. I used a dark chocolate to try to counter balance the sweetness of the sugar. Also, I had some peanut butter chips in the cupboard leftover from something else, so I added one to each ball before the chocolate dried. We used to make bigger balls (ha!) but I like to have them small and bite sized.

Note to self: Put lotion on your hands.

The verdict? Too sweet! My family’s recipe uses granular sugar and crushed graham crackers and less butter. I think I like the flavor and texture of those ingredients better. Also, sometimes I would use crunchy (or part crunchy) peanut butter to give them a little bit more snap. Next time… For now, here’s the recipe that I used, if you’re into sweet balls!

Peanut Butter Balls
From: Sweet Anna’s

3/4 cup peanut butter
1/4 cup butter, softened
1/2 teaspoon pure vanilla extract
2 cups powdered sugar
1 cup chocolate chips
2 tablespoons vegetable oil (Note: I did not use oil)

In a large bowl, whisk together the peanut butter, butter & vanilla until smooth. Dump in the powdered sugar and stir until too stiff to stir with a fork… then comes the fun part.

Dig in with your (clean!) hands and stir & knead until a smooth stiff dough forms. Roll into small (teaspoon-full size) balls and place on a parchment-lined baking sheet.

Once you are done rolling all the dough, place the sheet in the fridge to chill and set for a few hours, until very firm.

In a small, deep bowl… microwave the chocolate chips and oil together in 30 second intervals – stirring well between each time – until smooth.

Using a fork, dip each ball into the chocolate, tap off the excess and set it back on the parchment; repeat. Again, once the pan is finished, place it back in the fridge to set completely for a few hours!

If you have excess chocolate, reheat it in the microwave for a few seconds and then scrape it into a ziploc bag. Cut off a tiny bit of the corner of the bag and drizzle the chocolate over the partially cooled chocolate balls.

*Alternately – and much more time-efficiently, especially great if you have littles running around!:

Instead of dipping the balls, place all of the melted chocolate in a ziploc bag and drizzle generously over the peanut butter balls. A little less chocolate to peanut butter ratio, but still great and much quicker & cleaner… and in my opinion cuter!!

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Martha Stewart’s Peanut Butter Cookies

August 24th, 2009 · No Comments


I made these when my nieces and cousin’s kids were visiting because all kids love peanut butter cookies, right? The recipe is from (surprise, surprise!) Martha Stewart’s Cookies. I love this cookie cookbook so much. Every cookie I’ve made from this book has been delicious and turned out. That being said, the dough for these peanut butter cookies was very sticky. I couldn’t press it down really. Maybe because it was very warm in my kitchen? Anyway, the cookies turned out very light and delicate, unlike a heavier, chewy peanut butter cookie. Very tasty!

Peanut Butter Cookies

Recipes for peanut butter cookies abound, but this one packs a particularly powerful punch. The dough is studded with whole salted peanuts for extra crunch. Sandwich a few with jelly for an afternoon snack. Or embelish them instead by piping melted semisweet chocolate into the lines of the cross-hatch pattern. Makes 2 1/2 dozen.

1 1/4 cup all-purpose flour, plus more for flattening cookies
3/4 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup dark brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup smooth peanut butter (crunchy may also be used)
1/2 cup salted peanuts

Preheat oven to 350. Sift flour and baking soda into a bowl.

Put butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy; about 3 minutes. Add egg; mix until well combined. Mix in vanilla and then peanut butter. Reduce speed to low. Add flour mixture; mix until just combined. Turn in peanuts.

Drop batter by heaping tablespoons onto baking sheets lines with parchment paper, spacing 1 1/2 inches apart. Dip the bottom of a galss in flour, tapping off excess and use it to flatten balls slightly. Firmly press fork tines into each dough ball to make a cross-hatch pattern.

Bake cookies, rotating sheets halfway through, until centers are firm and edges are lightly browned, about 25 minutes. transfer cookies on parchment to a wire rack to cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.

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The Best Cookies Ever

August 11th, 2008 · 11 Comments

River North, Chicago

An old photo I came across from the Google days. This was one of our desserts one day: Chocolate chip cookies with Reese’s Peanut Butter Cups pressed into them.

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