Friday, December 10, 2010

Christmas Baking. Day 2. Cookie #9. Buckeyes.

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:

Kathy said...

Of course you had to put your ball in the fridge. That's the only way to get 'em hard, right Mr. Hawthorne?