PEANUT BUTTER BALLS

PEANUT BUTTER BALLS

These are very easy to make and YUMMY! Took them to New Year's Eve 2009. Everyone liked them.  Have made them a couple of times to give as gifts (VT bday).  Everyone loves!  If worried about peanut allergy - there is a post for cheesecake bites.

http://myveryownlifetimemovie.blogspot.com (MaryBeth - college roommate)

Ingredients:

1/2 cup peanut butter

3 T softened butter

1 cup powdered sugar

1 bag chocolate chips - I use milk chocolate (I used semisweet - had leftover melted chips. It might work to double the batch and still use one bag)

Directions:

Mix the peanut butter, butter, and powdered sugar together with a mixer. Shape into one inch balls and let stand.

Melt chocolate in a double boiler - I use my soup pot with a smaller pot inside it - or you could melt it in the microwave. Dip the PB balls in the chocolate and put on wax paper. Put them in the fridge until the chocolate is hardened. They can store in a container for about three weeks...like they'd last that long. Made approx. 32.

To make them harden up faster - put a cookie sheet in the freezer and then put the balls on top of it lined with parchment paper. Or you could use a marble slab as well. When using marble you don't need to use parchment paper.



PEANUT BUTTER GRAHAM CRACKER BALLS

Ingredients

• 1 cup peanut butter (I used crunchy)
• 1 1/2 cups graham crackers crumbs
• ¾ cup mini chocolate chips or Heath bits
• 1 – 1 ¼ cup chocolate (I used semi-sweet chocolate)

Instructions

1. Take your graham crackers and blend to crumbs in a food processor until you get 1 ½ cups. Add graham crackers crumbs to the 1 cup of peanut butter. Mix it up good. You want the mixture to be dry enough to be able to form balls. Add a little bit more peanut butter or cracker crumbs to achieve this consistency if need be.
2. Form 24 even sized balls with your hands and place on a wax paper covered plate, cutting board or baking sheet. Freeze for 30-60 minutes.
3. Melt the chocolate in the microwave until just melted (do not overcook!) or use a double boiler and stir chocolate until melted. Placed mini chips or crushed Heath bits in a small bowl. Note: You can use whatever topping that you would like including nuts, crushed Oreo…etc.
4. Using a toothpick or fork dip the peanut butter balls in the melted chocolate, one at a time, and then toss in the topping until covered. Refrigerate or freeze until firm.
5. That’s it. Enjoy!

http://blog.babygizmo.com/2012/06/peanut-butter-graham-cracker-balls/

PUMKIN AND CHOCOLATE ANGEL FOOD CAKE

CHOCOLATE ANGEL CAKE

Taste of Home Family Collection pg. 254. Made for Valentine's 2011. Make ahead - takes awhile to make. Taste better the next day! I think it would be good without the frosting too and just sprinkled with powdered sugar.

UPDATE: I make this every February (use heart shaped tube pan).  We all love, love this.  It isn't very sweet so sometimes we will have for breakfast on Valentine's Day.   Gets better everyday.

1 1/2 cups powdered sugar

1 cup CAKE flour

1/4 cup baking cocoa

1 1/2 cups egg whites (about 10 eggs)

1 1/2 tsp cream of tartar

1/2 tsp salt

1 cup sugar

FROSTING:

1 1/2 cups heavy whip

1/2 cup sugar

1/4 cup baking cocoa

1/2 tsp salt

1/2 tsp vanilla

Chocolate leaves or curls, optional

Sift together powdered sugar, flour and cocoa three times; set aside (I didn't do this). In a mixing bowl, beat eggs whites, cream of tartar and salt until soft peaks form. Add sugar, 2 T at a time, beating until stiff peaks form. Gradually fold in cocoa mixture, about a fourth at a time.

Spoon the batter into an ungreased 10" tube pan (used heart). Carefully run a metal spatula or knife through batter to remove air pockets. Bake on lowest oven rack at 375 for 35-40 minutes or until the top springs back when lightly touched and cracks feel dry. Immediately invert pan; cool completely. Run a knife around edges and center tube to loosen; remove cake.

In a mixing bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form. Spread the frosting over the top and sides of the cake. Store in the refrigerator. Garnish with chocolate leaves/curls if desired.

PUMPKIN ANGEL FOOD CAKE WITH CREAMY GINGER FILLING

I really liked this. Next time I would like to try it without the ginger - or maybe just use less.

1 box (1#) white angel food cake mix

1 T. flour

1 1/2 tsp. pumpkin pie spice

3/4 c. pumpkin

1 c. cold water

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filling:

1 container (8 oz) cool-whip, thawed

2 T finely chopped crystallized ginger or 1 tsp. ground ginger

Move rack in oven to lowest position; heat oven to 350. In an extra large glass or metal bowl; beat all cake ingredients on low speed for 30 seconds. Beat on medium speed 1 minute. Pour into an ungreased 10" angel food cake pan (I used my heart).

Bake 37-47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down (can put on top of bottle if needed). Let hang for 2 hours or until cake is completely cooled. Loosen cake from side of pan with knife. Put onto plate.

In a medium bowl gently mix whipped topping and ginger. Cut cake in half (horizontally) to make 2 layers. Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice if desired. Refrigerate any remaining cake.