Good Morning, Christmas is around the corner. Try not to stress, . . . everything is going to be alright. Some of us don’t have the time to bake. So here a few recipes that are really easy to make. Hope you enjoy these and that your Christmas is all that you are wishing for. Happy baking.
These peanut butter balls are a huge hit! They’re no bake, easy to make, and require only 5 ingredients!
Keyword: buckeyes, chocolate covered peanut butter balls, chocolate peanut butter balls, chocolate peanut butter truffles, peanut butter balls, peanut butter buckeyes
- 3 c. crisped rice cereal measure out 3 c. then crush
- 2 c. smooth peanut butter
- 3/4 c. butter softened
- 3 3/4 c. powdered sugar
- 1 pound melting chocolate OR almond bark
Mix together: 2 c. smooth peanut butter and 3/4 c. butter
Add: 3 3/4 c. powdered sugar 3 c. crushed crisped rice cereal
Chill mixture for 1-2 hours. Use cookie scoop to make uniform balls. Roll into balls. Melt 1 lb. of chocolate. Dip balls into chocolate. Remove with a toothpick. Place on foil or wax paper until cool.
Yields 3-4 dozen peanut butter balls, dependent on size. Store in airtight container at room temperature. Best when eaten fresh or within 2-3 days.
NOTES: If you’re having a hard time getting the balls out of the chocolate with a toothpick, try a fork. Or refrigerate the balls for an hour before dipping. Do not substitute margarine for butter.
I think I found the best cupcake recipe in the history of…ever. The ultimate S’more.
- 1/2 cup of butter, room temperature
- 1 cup of sugar
- 3 eggs, room temperature, separated
- 1 cup of milk
- 1 cup of flour
- 1 1/2 cups of graham cracker crumbs
- 1 teaspoon of baking soda
- 2 teaspoon of baking powder
- 1/8 teaspoon of salt
- 1/3 cup heavy cream
- 6 ounces Hershey’s milk chocolate or semisweet chocolate, chopped
- Pinch or two of salt
- 3 cups Homemade Marshmallow Fluff
Make the Cupcakes:
- Pre Heat oven to 350° F with the racks in the middle and top positions.
- Line a standard 12-cup muffin tin with paper liners.
- Whisk together the graham cracker crumbs, flour, baking soda, baking powder, and salt in a medium bowl.
- In a large mixing bowl, beat the butter for about 30 seconds until well creamed.
- Add the sugar and mix for 5 minutes using a paddle attachment until light and fluffy.
- Add the egg yolks to the butter mixture one at a time, being sure to beat for 30 seconds for each egg yolk.
- Make sure your ingredients are room temperature.
- Add about 1/3 of the graham cracker mixture to the butter mixture, then add some of the milk, and mix with a spatula.
- Add another 1/3 of the flour, then the rest of the milk and the rest of the flour. Mix well.
- In a small bowl, beat together the egg whites until they are foamy.
- Add the egg whites mixture to the butter/graham mixture and fold the mixture until just combined.
- Scoop the batter into your lined muffin tin, make sure it’s only filled 3/4 of the way up because they will rise.
- Bake for 15 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely on a cooling rack.
Make the Filling and Frosting :
- Heat heavy cream until simmering.
- Remove from heat and pour over chocolate in a heat-proof bowl.
- Let sit 5 minutes, then stir until combined and creamy.
- Set aside to cool until mixture is lukewarm.
- If the mixture is too runny place it in the fridge briefly to set before filling the cupcakes.
- Transfer the marshmallow fluff to a piping bag with a 1/2-inch round opening, or small plastic bag with 1/2 inch cut off corner.
- Transfer chocolate mixture to a plastic bag with the 1/2 inch cut off corner (hold the end or it will run out!)
To Assemble :
- Using a sharp knife, cut out a cavity in the center of the cupcake.
- Run the knife in a circular motion, while always pointing the knife towards the center of the cupcake. The cavity should be coned shaped.
- Using a pastry bag, pour a small amount of marshmallow filling into each cupcake belly.
- Then fill the cupcake belly with the chocolate filling until the chocolate just reaches the top.
- Use a pastry bag again and pipe the marshmallow fluff on top of the cupcake.
- You can pipe it as high as you’d like (but keep in mind how wide your mouth is).
- Either use a kitchen torch to lightly toast the frosting, or turn the oven onto broil, and place the cupcakes onto a cookie sheet in the top shelf of the oven.
- It will only take a minute or two to get a nice toasty marshmallow look, so watch them closely.
- Even if you do burn them a little, it will just taste like you set your campfire marshmallow a flame.
Easy Shortbread Cookies (Cookie Press)
PREP TIME 10 minutes
COOK TIME 8 minutes
TOTAL TIME 18 minutes
SERVINGS 40 cookies
Shortbread cookies are simple and classic buttery cookies that melt in your mouth. These easy cookies are made using a cookie press to create perfect holiday bites. High-quality butter and vanilla will produce the best results.
- 1 cup unsalted butter , softened
- 1/2 teaspoon vanilla
- 1/2 cup powdered sugar
- 6 tablespoons cornstarch
- 1/8 teaspoon salt
- 1 1/4 cups all purpose flour
Preheat oven to 350 degrees. Cream butter, vanilla & powdered sugar on medium until mixed.
Add in cornstarch and flour. Beat just until combined.
Place dough into cookie press
and press onto an ungreased pan (Or you can make small balls about 3/4″ and press flat with fork). Add sprinkles or colored sugar if desired.
Bake 9-11 minutes or just until done. Immediately transfer to a wire rack to cool.