Chocolate Peanut Butter Balls

 




INGREDIENTS

8 ounces semi-sweet chocolate

 3 tablespoons salted butter

0.5 cup creamy peanut butter 

 1 cup+ powdered sugar

 

INSTRUCTIONS

Mix  butter and peanut butter together. Gradually stir in powdered 

sugar until combined well into a dough ball. you can  add more 

powdered sugar a little at a time until mixture holds together in a large 

ball. Cover and let peanut butter dough sit for about 17 minutes to 

firm up, and refrigerate until ready to form balls.

Shape into 1-inch balls and refrigerate for at least 22 minutes to allow 

to firm up. Dough balls should hold shape before dipping in chocolate. 

Dip peanut butter balls one at a time into melted chocolate, allowing 

excess to drip off. Place on waxed paper lined baking sheet, cover 

and refrigerate until ready to serve.


Commentaires

Enregistrer un commentaire

Posts les plus consultés de ce blog

RICH GERMAN CHOCOLATE CAKE

Image
_ Ingredients 6 tablespoons water 2/3 cup (4oz/115g) bittersweet chocolate, roughly chopped 1 1/2 cups (12oz/ 340g) sugar 4 eggs, separated 1 teaspoon vanilla extract 1 cup (8oz/225g) butter 1 teaspoon baking soda 2 cups (10oz/284g) all-purpose flour 1 cup (8floz/225ml) buttermilk 1/2 teaspoon salt 1 teaspoon baking powder Coconut Filling: 1/2 cup (4 oz/115g) butter 1 cup (8floz/225ml) evaporated milk 1 cup (8oz/225g) sugar 3 egg yolks 1 teaspoon vanilla extract 1 cup (5oz/142g) pecans, chopped and toasted 1 1/3 cups (4oz/ 115g) shredded unsweetened coconut Chocolate Fudge Frosting: 1 recipe Best Ever Chocolate Fudge Frosting _ Instructions For the Rich German Chocolate Cake: Pre-heat the oven to 350°F (180°C) then butter and line 2 GoodCook 9 Inch Cake Pans. Set aside. In a medium microwave-safe bowl combine the chocolate and the water. Place in the microwave for 1- 2 minutes until the chocolate has melted. You can also do this step over a ban marie. Set aside to cool slightly. Using
Lire la suite

coconut cream pie

Image
_ Ingredients Crust Ingredients 2 tbsp sugar 1 1/4 cups all-purpose flour, plus extra for rolling out dough 2-4 tbsp ice water 1/2 tsp kosher salt 1 stick butter, cubed and chilled (8 tablespoons) Filling Ingredients 1/2 cup sugar 1/4 tsp kosher salt 1 1/2 cups whole milk 1/4 cup cornstarch 2 eggs 1 3/4 cups sweetened shredded coconut 1 tsp vanilla 2 tbsp butter Topping Ingredients 2 tbsp powdered sugar 1 cup heavy cream 1/4 cup sweetened shredded coconut, toasted and cooled 1/2 tsp vanilla _ Instructions Begin by preparing the crust. In a medium bowl combine the flour,  sugar, and salt. Mix until well combined then add the cubed butter and, with your fingers, rub  the butter into the flour mixture until the flour resembles coarse sand with pea  sized pieces of butter remaining. Add the water a tablespoon at a time until the  mixture forms a shaggy ball. Turn the dough out onto a lightly floured surface and press the dough into a  rough disk. Fold the disk in half and flatten it out in
Lire la suite

Zucchini Bread

Image
 Ingredients 2 cups (284g) all-purpose flour 2 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1 tsp baking powder 1/2 tsp baking soda 3/4 tsp salt 1 cup packed (215g) light brown sugar 1/4 cup + 2 Tbsp vegetable oil 2 large eggs, at room temperature 1 Tbsp vanilla extract 20 oz. zucchini, at room temperature, shredded (3 cups) Instructions Preheat oven to 350 degrees. Grease a 9 by 5-inch loaf pan, dust  lightly with flour then shake out excess. In a medium mixing bowl whisk together flour, cinnamon, nutmeg,  baking powder, baking soda and salt. Set aside. In a separate large mixing bowl whisk together brown sugar, vegetable  oil, eggs, and vanilla extract. Wrap half the zucchini in cheesecloth, then squeeze liquid into a bowl.  Repeat with second half of zucchini, you should have 6 - 7 Tbsp  rendered juice, if not squeeze to remove more. Stir zucchini into brown sugar mixture. Add flour mixture and fold and stir just until no streaks of flour remain. Pour evenly into prepared loaf pan.
Lire la suite