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11:05 pm: Xmas hurts my legs
I was pretty much standing in my kitchen from 10am until 8pm today.

I have made:
72 buckeyes
~15 orange creme filled chocolates
~15 coconut creme filled chocolates
~15 raspberry creme filled chocolates
~20 flourless chocolate torte filled chocolates - maybe more. I'm going to call them truffles.
~20 chocolate covered cherries (the cherries have been soaking in mango rum for a week)
~10 white chocolate covered oreos.

I still have 12 more buckeyes to make, minimum (the peanut butter centers are done. I just need to melt the dark chocolate for their coatings - the others are all milk chocolate.), and I'm planning on making some butter cookies.

I may also make some peanut butter cups and some Christmas (cardamom) bread.

My legs really really really hurt.


Date:December 13th, 2010 04:54 am (UTC)
... ignore me I'll just be drooling at the idea of all of this deliciousness there in the corner.

But I do have a question! How hard is it to make buckeyes?
[User Picture]
Date:December 13th, 2010 01:19 pm (UTC)
This is the recipe I used for the buckeyes:

Only, I did NOT use that much sugar. I think they'd have been prettier if I did, but they would have been WAAAAAY too sweet. Instead of using 3.75 cups, I used 2.25 cups. I think that's a much more reasonable ratio of sugar to peanut butter.
[User Picture]
Date:December 26th, 2010 01:59 am (UTC)
I may have already answered this.
Getting old sucks.
It's easy.
2 c. peanut butter, 1/4 c. butter, 2-4 cups powdered sugar. Mix in your mixer until well mixed - so that it becomes almost dough-like.
Chill a bit.
Roll into balls.
Chill more - in fact, if you can freeze them, it's even better.
Melt chocolate coating - 12 oz Chocolate chips and a 3T of vegetable shortening. Mix well. Keep melted.
Poke a toothpick into a frozen PB ball. Dip it in the melted chocolate. Set it on wax paper until the chocolate hardens.
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