Last night I called my mom around 8:30 to talk about a Christmas gift I was still trying to figure out. While on the phone she was trying to bake cookies, and it made me want to do the same. I had spent the
entire day sitting in my chair reading and writing, and standing up and doing something other than read/write about children's self-awareness sounded like a good plan.
So, at 9pm Mike ran out to Giant (isn't he the greatest!) to get the ingredients we needed to make our recipes. Mike chose to make rum balls, and I made buckeyes. Though neither required baking, the rolling them was a bit time consuming. Nevertheless, about two and half hours later, we had rum balls and buckeyes!
Buckeyes (taken from allrecipes.com):
1 1/2 cups creamy peanut butter
1/2 butter softened
1 tsp vanilla extract
6 ounces semi-sweet chocolate chips (I ended up using 18 oz!)
2 tablespoon shortening (I ended up using 6 tbs!)
Line a baking sheet with waxed paper and set aside. In a medium bowl mix the peanut butter, butter, vanilla and confectioner's sugar with you hands until the dough is smooth and stiff. Shape into balls using 2 teaspoons of dough for each ball (I made mine much smaller, which was why I needed more chocolate and shortening). Place balls on baking sheet and refrigerate. Melt shortening and chocolate together on a double boiler over medium heat, until smooth. Remove from heat (you can always reheat it if it starts to get too cool). Remove balls from refrigerator, and with a toothpick, dip into melted chocolate. Return to wax paper chocolate side down. When done coating all the balls return to refrigerator for 30 minutes. Enjoy!
Rum Balls (taken from Food Network):
1 1/2 cups confectioner's sugar
2 tbs cocoa powder
1/2 tsp ground allspice
1/2 cup dark rum
2 tbs light corn syrup
2 1/2 cups finely crushed vanilla wafers
1 cup finely chopped walnuts
Into a large bowl, sift together 1 cup of the confectioner's sugar, the cocoa powder and allspice. Stir in the rum and corn syrup. Stir in the vanilla wafers and walnuts, mix well. Place in the refrigerator to firm up slightly, about 30 minutes (the mixture may appear crumbly and dry; this is okay). Place the remaining 1/2 cup confectioner's sugar in a shallow bowl. Using a tablespoon, scoop out portions of the chocolate mixture and press into 1-inch balls. Using your hands, roll the balls in the confectioner's sugar, coating evenly. Place on a baking sheet, cover with plastic wrap and refrigerate overnight. Store in an airtight container in the refrigerator for up to 2 weeks, placing waxed paper between the layers to prevent sticking. Enjoy!
But for now, I have corrections that need to be made to my proposal, so its back to writing for me...