Day 15 Of The Rosiethon. Rosie Makes Buckeyes.

 

This is another favorite Christmas confection -

Buckeyes.

Buckeyes

1 1/2 pounds powdered sugar

16 ounces peanut butter

2 sticks unsalted butter, softened

1 12-ounce package semi-sweet chocolate morsels

1 TB Crisco

Process until thoroughly mixed

half of powdered sugar, peanut butter, and butter.

Repeat with remaining half.

Chill.

Roll into small balls.

Chill.

Combine chocolate chips and Crisco and nuke until melted.

Dip each ball in chocolate

and place on wax paper. 

Chill until hardened.

 Roll the balls up the side of the bowl
to get off excess chocolate.

 

Day 7 Of The Rosiethon. Buckeyes.

 

 

 

 I think Buckeyes rank right up there 

with Pistachio and Cranberry Bark

as the two all-time favorites of my recipients.

Buckeyes

1 1/2 pounds powdered sugar
16 ounces peanut butter
1 cup butter, softened
12 ounces semisweet chocolate morsels
1 TB shortening

In processor, process 1/2 powdered sugar, peanut butter, and butter at a time, until thoroughly mixed.
Chill.
Shape into small balls.
Chill.
Combine chocolate and shortening and melt.
Dip each ball in chocolate.
Place on wax paper and refrigerate until hardened.

When the mixture pulls into a ball, it's ready.

Process half at a time.

Combine, cover, and chill for at least two hours

and you can certainly keep this refrigerated for a day or two

if you don't have time to finish it right now.

Ball and chill for at least 30 minutes.

I like to shoot pictures when the sun is at this angle
in the afternoon.

You can dip balls with a toothpick
or use spoons to roll them up the side of the bowl,
which gets off the excess.

I took a little tangent on the chocolate dipping sauce.
I had chocolate saved from when I made truffles
 and I'd added some coconut and ground pecans to it.
I melted and used up what I had of that mixture,
then made the regular mixture of chips and crisco.

Rosie's Tip #821:
Always use good chocolate.
Sorry, didn't mean to sound Ina-ish,
but I've tried the generic chocolate chips et al at Food Lion
and I will never use them again.
I like Ghirardelli.

Refrigerate to harden.

The Rosiethon. Day 4 Of Rosie's Christmas Baking. #15. Buckeyes.

When you have no oven, you make buckeyes.

Another Christmas favorite.

Buckeyes 1 1/2 pounds powdered sugar 16 ounces peanut butter 2 sticks butter, softened In food processor, process butter and peanut butter until smooth. Add in powdered sugar and process until thoroughly mixed. Depending on the capacity of your processor, you may need to process 1/2 at a time. Chill for a few hours or overnight, then roll into small balls.

Chocolate coating: 12 ounces semi-sweet chocolate morsels (Do not use generic store brands.) 1 tablespoon Crisco Nuke the chocolate and Crisco. Stir until smooth. Coat chilled peanut butter balls in chocolate and chill to set.

Process peanut butter and butter until smooth.

Add in powdered sugar and ...

... process until well combined.

Cover with wrap and refrigerate.

Roll into balls, cover, and chill.

Combine chocolate chips and Crisco. Nuke. Stir until chips melt and mixture is smooth.

Drop chilled balls in chocolate and roll up side of the bowl to coat.

It helps to have an extra pair of hands.

Whenever I make these, I am reminded of the woman who asked me, "How do you get the peanut butter inside the chocolate?" I patiently explained to her that I blew up little balloons and painted them with chocolate. Then I hung the balloons on a rack in the fridge for the chocolate to set. I went on explaining that next I popped the balloons and pulled them out of their chocolate shells, then using a small syringe, piped the peanut butter mixture inside the chocolate shells. I'm soooo hoping she tries this at home.

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.