Tag: chocolate

The best holiday treat

buckeyes

 

My mom probably rues the day she first made these. They’re known as buckeyes around my house, but I’m pretty sure the rest of the world calls them peanut butter truffles. My mom’s line is: “They are a pain to make. You either have to love them or love someone who does.” I love them. Fully and wholeheartedly. They are like your own peanut butter cup. What could be better?

Peanut Butter Truffles

2 sticks butter, melted
2c peanut butter
6c powdered sugar
24oz chocolate chips

  1. Mix butter, peanut butter, and sugar together. Make 1” balls. Chill for at least 2 hours.
  2. Melt chocolate. Dip peanut butter balls into chocolate until completely covered. Gently shake off excess chocolate and place on wax paper. Let sit until chocolate is hard. (May need to re-warm chocolate.)

Cookie monster

chocolate cookies croppedI’m not going to lie… this recipe is really, really heavy on the chocolate. I find it hard to eat more than one of these cookies in a sitting. But, to my mind, that’s a good thing. I don’t need to eat more than one cookie at a time. I really don’t.

Chocolate Cookies
(adapted from ATK’s gluten-free cookbook)

12oz semi-sweet chocolate (I accidentally used bittersweet)
2T unsalted butter
4oz gluten-free flour
0.75oz unsweetened cocoa powder
0.5t baking soda
0.5t salt
0.25t xanthan gum
5.25oz brown sugar
1.75oz granulated sugar
2 large eggs
5T vegetable oil
1t vanilla extract
0.5t instant espresso powder
9oz bittersweet chocolate chips (accidentally used semi-sweet)

Melt chocolate and butter together in a double-boiler. Mix dry ingredients (flour, cocoa powder, baking soda, salt, xanthan gum) together in a bowl. Set aside.

Whisk wet ingredients (both sugars, eggs, oil, vanilla, espresso powder) together in large bowl. Add melted & cooled chocolate-butter mixture. Whisk until smooth. Add dry ingredients, mix till smooth. Fold in chocolate chips. Let rest for 30 minutes.

Heat oven to 350. Line 2 baking sheets with parchment paper. Roll generous 2T of dough into balls, place 2″ apart on sheets. Bake cookies, one sheet at a time for 12-14 min, rotating halfway through cooking.

Let cookies cool on sheet for 5 minutes before moving to wire rack. Serve warm or at room temp.