I love this guest posting I’ve been doing this week with Erin from BigFatBaker. It’s a great way to share recipes that others have investigated and perfect for the holiday season. You can never get too many delicious ideas in December!
Today my post is up at Erin’s blog – enjoy reading about the fun I had with my roomies the day we had a full on Christmas Sunday. Big brunch, holiday movies and red and green Rice Krispie Treats, one of the best Sundays I’ve had in a while.
Keep on baking, I can’t wait to share my recent find with you, on to #11!
Hello to all you Sweet Talk fans out there! My name is Erin and you can usually find me over at BigFatBaker or chatting away on Twitter @bigfatbaker.
I am so happy to be guest posting on Sweet Talk during the holidays. I love spreading holiday cheer!
And what better way to spread some cheer than with candy? So today I thought I’d share one of my favorite homemade candy recipes, buckeyes.
Buckeyes are a midwestern candy (originating in Ohio) and are named after the nuts off a buckeye tree. The buckeye tree also happens to be the Ohio state tree!
Although the candy is made to look like the nuts, don’t eat the real nuts! They are a bit toxic.
I made the buckeyes with peanut butter, but if you have specific nut allergies I think this recipe could be adapted to any nut butter! You may need to slightly adjust the nut butter to powdered sugar ratio to get a smooth mixture.
You could also change it up but using dark chocolate or white chocolate chips!
Thank you Michelle for letting me guest post & happy holidays everyone!
(recipe from allrecipes.com)
- 1 cup butter, softened
- 1 ½ cups smooth peanut butter
- ½ tsp vanilla extract
- 6 cups powdered sugar
- 4 cups semi-sweet chocolate chips
- 1 tbsp shortening
To Make the Buckeyes:
- In the bowl of your mixer (or using your hand mixer & a large bowl) combine the butter, peanut butter, and vanilla.
- Mix in the powdered sugar – but be careful and do it slowly! You don’t want a kitchen covered in powdered sugar. The dough may look a bit dry, as long as you can roll it into balls it is fine. (If not, try adding 1 tbsp of peanut butter at a time until it sticks together)
- Line a cookie sheet with parchment paper.
- Roll the peanut butter mixture into 1 inch sized balls and place on the cookie sheet. Stick a toothpick into the top of each peanut butter ball. Place the cookie sheet in the refrigerator or freezer.
- After about 30 minutes melt the chocolate and shortening in a bowl over a pot of simmering water and stir together until melted. You can also place the chocolate chips and shortening in a microwave safe bowl and microwave for 30 seconds at a time, stirring in between. Continue until the chocolate is completely smooth.
- Remove the peanut butter balls from the refrigerator and 1 by 1 dip into the chocolate, leaving a small spot of the peanut butter mixture showing. (You may need to occasionally remelt the chocolate)
- Place back on to the cookie sheet and leave in the refrigerator until the chocolate coating has hardened. Once the buckeyes are done, cover and store until gone 🙂 Enjoy!
The recipe should yield anywhere from 30-40 buckeyes, depending on how big you make the peanut butter balls.
Guess what? It’s the holidays and that means sharing with friends – especially desserts! So tomorrow I will have a guest post-er! Erin, from BigFatBaker, @bigfatbaker will be sharing her favorite holiday dessert with all my Sweet Talk fans!
On the flip side, I’ll be guesting for her this week too – Tuesday the 20th check me out on her blog!
As for today, I’ll be planning and taking inventory of my baking cabinets at my mom’s house, which are filled with all the different kinds of chocolate chips she’s been stocking for me. And check out the cute dessert tree she set up in my bedroom.
Love it – thanks mom! Merry almost Christmas!
Christmas baking season is so close! I’m so excited my fingers are dancing on my keyboard. Or that’s just a side effect from the caffeine I just chugged. Either way I’m pumped. Sometimes I think being away from home makes the holidays even more exciting. It definitely added an element to Thanksgiving.
This year I’ll be facing a few challenges, time and equipment. Usually I have over a week to bake and the heavy-duty ingredients get thrown in my KitchenAid mixer. My mom made me bring that to LA with me, which makes sense for all times except the week before Christmas. So I will either be experimenting with the food processor I left behind, using a hand-held, or venturing to my friends and family member’s houses around Schaumburg that are KitchenAid equip. 🙂
I’m ready to start planning though, so I hope anyone who expects a box or plate of cookies is reading! Roughly two weeks until I get home and baking so suggestions are welcome…… now.
Of course, the holidays wouldn’t be complete with some standbys, cut-out sugar cookies are our Christmas go-to and this year Madeline will be helping my mom and I bust out those. And my favorite, fudge is on the list too, but I’d love to add your faves. So let me know!