Yup, another Cookie Day 2010 recipe. This one is the "easier" version of Buckeyes. To be honest, it's only somewhat easier. It does make a lot fewer cookies and you aren't rolling 400 some odd little balls. This also has a nice crunch that Buckeyes don't have. If you like peanut butter and you like chocolate, you will like these. Yes, you will, I promise!
Ingredients:
1 cup butter, softened
1 1/2 cups peanut butter (I used creamy, but either will work)
1 cup white sugar
1 cup brown sugar, packed
2 eggs
2 1/2 cups flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon vanilla
3 bags of chocolate chips, melted (maybe 4, fair warning!)
Mix the butter, peanut butter, white sugar, brown sugar and the eggs together in a large bowl. In a separate bowl, combine the flour, baking powder, and baking soda. Slowly add the flour mix to the sugar mix, mixing as you add it in. Add the vanilla and combine thoroughly. Allow the batter to chill for at least an hour in the fridge.
Bake the cookies at 350 degrees for 10 to 12 minutes. Allow the cookies to cool completely.
Once the cookies are cool, melt the chocolate chips and dip the bottom of the cookies in the melted chocolate. Place the dipped cookies on a cookie sheet covered in parchment paper. Once you have a full cookie sheet, place the whole cookie sheet in the fridge until the chocolate hardens, usually 30 minutes.
Honestly, it's just like Buckeyes. My very first thought when I bit into them was "Oh, it's buckeyes with a crunch" and my family all agreed with me. You can't go wrong with peanut butter and chocolate cookies...
Showing posts with label chocolate peanut butter. Show all posts
Showing posts with label chocolate peanut butter. Show all posts
Saturday, December 18, 2010
Friday, December 10, 2010
Buckeyes
Every year, for the last 25, my family has gotten together one Saturday in December and made Christmas cookies. It's a tradition I've been a part of for the last 20 years (approximately, it may be closer to 17). This year, our cookie day is tomorrow. My mom, grandma, and I, along with a friend of the family, will be baking probably around a dozen different kinds of cookies.
Over the next few weeks, I'll be sharing the recipes I made along with some family favorites that we make nearly every year. Some recipes get skipped some years for various reasons, but these recipes have been passed down and are almost expected in the Christmas cookie trays.
The first recipe in this group is Buckeyes. Buckeyes are basically chocolate and peanut butter in a ball. Most of the peanut butter is dipped in chocolate, but a small amount on the top isn't. The candy looks very similar to the nut of the Buckeye tree, also called a Buckeye. Fun fact: The Buckeye tree is the state tree of Ohio.
Buckeyes are a family tradition, but they take quite awhile to make and are getting skipped this year (I'm making a cookie based on them, though, so watch for that recipe!). Instead, I'll share the recipe with you and if you want, you can make them.
Oh, next VERY IMPORTANT thing to note: This recipe is supposed to make 36 dozen buckeyes. No, I'm not kidding. That is over 400 little round chocolate and peanut butter balls. Even when we make them anymore, none of us ever make the full recipe. I am giving you the full recipe so that you can either A. Make all 432 buckeyes for your family and friends or B. Can cut down the recipe properly to make a whole lot less.
Ingredients:
1 lb of butter
2 lbs of peanut butter
2 lbs of confectioner's sugar
2 bags of chocolate chips
1 block paraffin (optional)
Yes, I mean lbs and not cups. Please remember, 36 dozen. 36 dozen!
Melt the butter and peanut butter in a saucepan. Once melted, mix with the confectioners sugar and mix and mix and mix and mix and mix until thoroughly incorporated. It will happen, but it will take FOREVER. No, I'm not kidding. Trust me on this!
Melt the chocolate chips and paraffin if you are using it. Note on the paraffin: it doesn't effect the taste, it simply holds the chocolate together better once the buckeyes set. It's not needed, but it makes life easier when you are eating them.
Roll the peanut butter mixture into a ball about 1 inch around. Using a toothpick, dip the ball into the chocolate, covering between 1/2 to 3/4 of the peanut butter ball. Place the ball onto a cookie sheet lined with wax or parchment paper. Repeat until you have the cookie sheet full. Place the cookie sheet in the freezer for up to 2 hours (or outside if the weather is well below freezing. We used to do this when we lived in North East Ohio, it saves freezer space. This doesn't work now, in Southern California.) Repeat this until you have made all of the buckeyes. The chocolate may start to set while you are waiting for available cookie sheets/freezer space. Simply stick it in the microwave for about 15 seconds to remelt it. If it doesn't completely remelt in 15 seconds, stir and microwave for another 15 seconds. Repeat as necessary.
I promise, these taste really good and are worth the time, but this recipe will easily take you all day long. When we made this in previous years, someone always started it first thing in the morning and you knew you'd still be working on it well into the evening.
Over the next few weeks, I'll be sharing the recipes I made along with some family favorites that we make nearly every year. Some recipes get skipped some years for various reasons, but these recipes have been passed down and are almost expected in the Christmas cookie trays.
The first recipe in this group is Buckeyes. Buckeyes are basically chocolate and peanut butter in a ball. Most of the peanut butter is dipped in chocolate, but a small amount on the top isn't. The candy looks very similar to the nut of the Buckeye tree, also called a Buckeye. Fun fact: The Buckeye tree is the state tree of Ohio.
Buckeyes are a family tradition, but they take quite awhile to make and are getting skipped this year (I'm making a cookie based on them, though, so watch for that recipe!). Instead, I'll share the recipe with you and if you want, you can make them.
Oh, next VERY IMPORTANT thing to note: This recipe is supposed to make 36 dozen buckeyes. No, I'm not kidding. That is over 400 little round chocolate and peanut butter balls. Even when we make them anymore, none of us ever make the full recipe. I am giving you the full recipe so that you can either A. Make all 432 buckeyes for your family and friends or B. Can cut down the recipe properly to make a whole lot less.
Ingredients:
1 lb of butter
2 lbs of peanut butter
2 lbs of confectioner's sugar
2 bags of chocolate chips
1 block paraffin (optional)
Yes, I mean lbs and not cups. Please remember, 36 dozen. 36 dozen!
Melt the butter and peanut butter in a saucepan. Once melted, mix with the confectioners sugar and mix and mix and mix and mix and mix until thoroughly incorporated. It will happen, but it will take FOREVER. No, I'm not kidding. Trust me on this!
Melt the chocolate chips and paraffin if you are using it. Note on the paraffin: it doesn't effect the taste, it simply holds the chocolate together better once the buckeyes set. It's not needed, but it makes life easier when you are eating them.
Roll the peanut butter mixture into a ball about 1 inch around. Using a toothpick, dip the ball into the chocolate, covering between 1/2 to 3/4 of the peanut butter ball. Place the ball onto a cookie sheet lined with wax or parchment paper. Repeat until you have the cookie sheet full. Place the cookie sheet in the freezer for up to 2 hours (or outside if the weather is well below freezing. We used to do this when we lived in North East Ohio, it saves freezer space. This doesn't work now, in Southern California.) Repeat this until you have made all of the buckeyes. The chocolate may start to set while you are waiting for available cookie sheets/freezer space. Simply stick it in the microwave for about 15 seconds to remelt it. If it doesn't completely remelt in 15 seconds, stir and microwave for another 15 seconds. Repeat as necessary.
I promise, these taste really good and are worth the time, but this recipe will easily take you all day long. When we made this in previous years, someone always started it first thing in the morning and you knew you'd still be working on it well into the evening.
Monday, September 20, 2010
Peanut Butter Chocolate Brownie Madness
It's Monday. I don't know about you, but most Mondays are crazy around here with all the stuff we have going on. It almost always seems like it's a day where I need chocolate. Chocolate is a true gift from Heaven, at least in my opinion!
So today's recipe combines chocolate with my other all-time favorite food. Peanut Butter. Specifically, chunky peanut butter. I'm really not sure if there is a better combination than peanut butter and chocolate.
Peanut Butter Chocolate Brownie Madness
Ingredients:
6 Tablespoons butter
2 oz unsweetened chocolate (you can substitute 6 Tablespoons unsweetened cocoa powder and 2 Tablespoons vegetable oil)
1/2 cup chocolate/peanut butter chips or 1/4 cup chocolate chips and 1/4 cup peanut butter chips
1 cup sugar
2 eggs
3/4 cup flour
1/2 teaspoon vanilla
1/2 cup chunky peanut butter (creamy is fine if that's what you have on hand)
Cooking spray or extra butter, softened
Tools:
Small saucepan
Wooden spoon
Mixing bowl
Mixer
8x8 square pan
Aluminum Foil
Preheat the oven to 350 degrees!
Combine the butter, unsweetened chocolate and the chocolate/peanut butter chips in the saucepan. Turn the heat on medium-low and melt them together. If you are using cocoa powder/vegetable oil, do not add them now! Just melt the butter and chocolate/peanut butter chips.
Once melted, remove from the heat and continue stirring for another minute to a minute and a half. If you are using the cocoa powder/vegetable, add it right after you remove the saucepan from the stove.
Pour the mixture into the mixing bowl. Using the mixer, beat in the sugar and eggs. Slowly add in the flour, mixing as you do. Finally, add the vanilla and peanut butter. Mix well. It should look very thick with little bits of peanut mixed in, like this:
Line the pan with the aluminum foil and either spray the cooking spray into it or rub the butter around the aluminum foil. Pour the brownie batter into the pan and spread it out using the wooden spoon.
Put the pan into the oven for 22 minutes or until cooked through.
Oh! New feature! Nutrition Info! Now, before you complain you don't want to know how bad these are for you, take a deep breath and remember that everything (including baked goods) are fine in moderation, so have 1 and share with everyone else, OK?
Number of servings: 12
Calories: 284
Total Fat: 16.8 grams
Saturated Fat: 8.2 grams
Cholesterol: 47 milligrams
Sodium: 112 milligrams
Total Carbohydrates: 31.5 grams
Dietary Fiber: 2 grams
Sugar: 22.2 grams
Protein: 5.3 grams
So today's recipe combines chocolate with my other all-time favorite food. Peanut Butter. Specifically, chunky peanut butter. I'm really not sure if there is a better combination than peanut butter and chocolate.
Peanut Butter Chocolate Brownie Madness
Ingredients:
6 Tablespoons butter
2 oz unsweetened chocolate (you can substitute 6 Tablespoons unsweetened cocoa powder and 2 Tablespoons vegetable oil)
1/2 cup chocolate/peanut butter chips or 1/4 cup chocolate chips and 1/4 cup peanut butter chips
1 cup sugar
2 eggs
3/4 cup flour
1/2 teaspoon vanilla
1/2 cup chunky peanut butter (creamy is fine if that's what you have on hand)
Cooking spray or extra butter, softened
Tools:
Small saucepan
Wooden spoon
Mixing bowl
Mixer
8x8 square pan
Aluminum Foil
Preheat the oven to 350 degrees!
Combine the butter, unsweetened chocolate and the chocolate/peanut butter chips in the saucepan. Turn the heat on medium-low and melt them together. If you are using cocoa powder/vegetable oil, do not add them now! Just melt the butter and chocolate/peanut butter chips.
Once melted, remove from the heat and continue stirring for another minute to a minute and a half. If you are using the cocoa powder/vegetable, add it right after you remove the saucepan from the stove.
Pour the mixture into the mixing bowl. Using the mixer, beat in the sugar and eggs. Slowly add in the flour, mixing as you do. Finally, add the vanilla and peanut butter. Mix well. It should look very thick with little bits of peanut mixed in, like this:
Line the pan with the aluminum foil and either spray the cooking spray into it or rub the butter around the aluminum foil. Pour the brownie batter into the pan and spread it out using the wooden spoon.
Put the pan into the oven for 22 minutes or until cooked through.
Oh! New feature! Nutrition Info! Now, before you complain you don't want to know how bad these are for you, take a deep breath and remember that everything (including baked goods) are fine in moderation, so have 1 and share with everyone else, OK?
Number of servings: 12
Calories: 284
Total Fat: 16.8 grams
Saturated Fat: 8.2 grams
Cholesterol: 47 milligrams
Sodium: 112 milligrams
Total Carbohydrates: 31.5 grams
Dietary Fiber: 2 grams
Sugar: 22.2 grams
Protein: 5.3 grams
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