Rosiethon 2010 continues.
As you know,
Rosie never sleeps.
Ingredients for Buckeyes:
1 1/2 pounds powdered sugar
16 ounces peanut butter
(I use creamy since certain offspring
find chunky "annoying.")
2 sticks butter, softened
12 ounces semisweet chocolate morsels
1 TB shortening
I usually use generic brands for most everything,
except for chocolate chips.
Do not use Food Lion brand chocolate chips.
They'll ruin whatever you're baking.
I use Nestles or Ghiradelli.
Cream butter and peanut butter ...
... until nice and creamy.
You may want to process this in 1/2 batches.
Add in powdered sugar.
Cover and refrigerate overnight.
Roll into small balls
and refrigerate.
Balls must be cold
for dipping.
Shut up, Ticky.
Nuke Nestle's or Ghirardelli chocolate
with shortening.
Whisk until smooth.
.
Dip balls in chocolate,
turning to coat.
I can see me in the chocolate.
Place on wax paper and let harden.
Refrigerate.
Someone actually asked me one time
how I got the peanut butter inside the chocolate.
I told her I blew up a small balloon,
oiled it,
and painted it
with melted chocolate,
let it harden in the refrigerator,
then I popped the balloon,
pulled it out of the chocolate shell,
and I used a syringe to pump
the peanut butter inside.
She was duly impressed.
1 comment:
Of course you had to put your ball in the fridge. That's the only way to get 'em hard, right Mr. Hawthorne?
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