Holiday Confections Part Two: Buckeyes

Buckeyes are a strange thing for me. I know it's rare to relate something BAD to something as delicious as a buckeye (It's peanut butter, cream cheese, and powdered sugar...covered in chocolate...what's so bad about it, right?), but somehow, I managed to have that happen to me.

When I was younger, I had more step-family than family, and I was certainly not a favorite at family gatherings (or in my case, step-family gatherings). I had a step-grandma who lived in Ohio and when she came down, everyone seemed really happy to see her, but I absolutely hated her. She was mean to me, rude to me, put me down, and hurt me (emotionally and physically). And you know what she always made as a treat? You guessed it. Buckeyes.

They were good. Damn good, actually. Probably the only good thing about her, in all honesty. I ate these things year after year, finding some odd kind of relief to her visits in these little peanut buttery truffles, and it wasn't until this year that I realized that she was the only thing I related to these treats.

Here I am, trying to make something delicious and nice for my co-workers, and I find myself grinding my teeth, holding my hand mixer so tightly my knuckles are turning white, and an inexplicable lump is forming in my throat, and as desperate as I am to think of something, anything, else, she is all I can think of. I thought I had buried the hatchet long ago, but apparently deciding to make something beautiful and delicious was enough to open that can of worms again.

I felt annoyed once again, that even in absence (and in death), this woman is still getting the last laugh.

So, I decided to make these every year until the price of peanut butter is just too damn high for my budget.

These are so good you guys, SO good, and I refuse to think of her when I make, and subsequently eat, these. I want to think about my own Christmases, holidays and friends, and my own moments, in my own life, with my boyfriend and maybe someday my kids and grandkids (and hopefully said grandkids will not think of me the way that I think of her). I want this to be something I can make with a smile on my face, a flutter in my heart, and a twinkle in my eye as I salivate thinking about how impossibly good these are.

I know my photography has been lacking lately...but will return to somewhat normal soon!

So without further ado, here is the recipe to the most insanely, impossibly and beautifully delicious thing I have made in a long time. Something so amazing, that I am unearthing issues long dead so I can eat these and have absolutely perfect moments when I do (and I hope you will, too).

Buckeyes

Ingredients:

-1/4 Cup Cream Cheese (softened)
- 1 1/2 Cup Peanut Butter
- 1 Cup Graham Cracker Crumbs
- 1/4 Tsp. Salt
- 3 Cups Powdered Sugar
- 10 TBS. Unsalted butter (melted and cooled)
- 12 Oz. Dark chocolate (60 - 75%) coarsely chopped

How to do it:

For the filling:

1. Beat cream cheese and peanut butter until combined.
2. Add Graham cracker crumbs, beat 10 seconds.
3. Add sugar and butter. Mix on lowest speed until nothing in floating in the butter, then increase speed until ingredients are combined.

For the coating:

Melt chocolate in microwave according to package directions. Cool until tepid.

For assembling:

1. Line baking sheet with parchment paper
2. Scoop out roughly 1 TBS of filling, and use hands to form into a ball.

The balls can sit close to each other, but make sure they don't touch.

3. Using a spoon, roll each ball in the chocolate until it is covered.

4. Refrigerate or freeze.

5. Indulge.

 

I'll be back soon with another recipe!

How To Impress People Without Actually Being Impressive IV: Truffles!

There's something about the words 'white chocolate' that really impresses people. It's not like it's any different, or more expensive than other chocolates, but there's something about it that makes people think of fancy occasions and baked goods that you can only find in bakeries, made by people who went to college to get some kind of white chocolate degree.

Certainly these were not made in a kitchen, or photographed in a living room!

And then, you follow 'white chocolate' by the word 'truffles' and suddenly people are really waiting to hear you speak. Their ears perking up at the idea of gourmet truffles, and their brains working at full capacity trying to figure out what kind of rich and genius person you are.

The secret is: white chocolate is just like any other chocolate, and truffles are really, really easy to make.

What You'll need:

- 1 Cup Heavy Whipping Cream
- 24 oz. chocolate chips (I used white chocolate, but any kind will do)
- 20 oz. Melting chocolate (I used vanilla flavored almond bark, but as long as it's chocolate, and you can melt it, it will work)
- Miniature cupcake liners (optional)
- Optional add ins (Liquor, nuts, etc....I omitted these things but simply added some sprinkles)

How To Do It:

1. In a sauce pan, bring your heavy whipping cream to a simmer.

2. Slowly whisk in chocolate chips. after chocolate is melted, now would be the time to add any add ins, if you want.
2a. White chocolate is slightly different than other chocolate in that it will not be as thick as, say, milk chocolate ganache right off the bat. If using white chocolate, put in fridge for about 60 - 90 minutes, stirring it with a fork or whisk occasionally.

3. Leave your ganache in the fridge for about 2 - 3 hours until it's cold and able to be molded.

4. Using either gloved/washed hands or a melon baller, roll your ganache into balls. Leave these in your fridge for at least 4 hours (overnight would be ideal).

5. Melt your chocolate, and using a spoon, roll each truffle in the chocolate. Place either directly on your miniature cupcake liners (if desired) or wax paper. If you are adding sprinkles, nuts, or whatever else as decoration, add it on while the chocolate is still a little warm.

6. Cool in refrigerator for 15 - 20 minutes to solidify the chocolate.

7. Truffles can be served cold, but are best at room temperature!

Although these are somewhat time consuming with refrigeration, they're a great dessert, and you're certain to impress everyone. Enjoy!