This month’s theme for Fantastical Food Fight is Chocolate Dipped. Well, I guess I will join in then. You had me at chocolate. I was surprised when I started looking for recipes at how many choices there actually are. You can seriously dip a lot of stuff in chocolate. You won’t be surprised that I chose something peanut butter related. Me and peanut butter. We have a close relationship. These bad boys were rich, and delectable, and delicious. You probably won’t need to eat very many to have your sweet tooth fulfilled. I found the recipe over at Cakes Cottage. If you want to dip something in chocolate (who doesn’t), give this recipe a try.
- 1 cup creamy peanut butter
- 2 Tbsp. melted butter
- 1 cup icing sugar
- 1 1/2 cups crispy rice cereal (I used Special K)
- 1 1/2 cups chocolate chips
- Beat together peanut butter, butter, and icing sugar. Crush cereal, then add to mixture.
- Shape into balls. I tried using my hands. Very gooey. I switched to a two spoon rolling method. Not perfect balls, but a little cleaner.
- Place balls on wax paper lined cookie sheet. Place in freezer for 1 hour.
- Melt chocolate chips over low heat in sauce pan. Use two spoons to roll balls and cover in chocolate. Hold each ball between two spoons over chocolate to let excess drip off. Return to freezer until chocolate sets. Keep in freezer until ready to eat.
- Eat and enjoy!
Christmas time is upon on us, which means, time to get your baking on! Well, if you enjoy baking that is. I certainly do. I love being in the kitchen making some tasty goodies. Perhaps, because I really love eating goodies. A sweet tooth, I definitely have! This month we are all sharing Shortbread Recipes over at Fantastical Food Fight, and I couldn’t be happier. Shortbread is one of my most eaten Christmas treats. I will always put one on my plate if they are available. This year I went for Shortbread Bars, I found the recipe in a Canadian Living Holiday Best Magazine, all the way back from 2005. These are delicious, and being bars they are quite easy as well. Trust me, you want these on your Christmas dessert menu.
- 1 cup butter, softened
- 1/3 cup granulated sugar
- 1/4 cup cornstarch
- 1 tsp. vanilla
- pinch salt
- 1/2 cup finely chopped walnuts
- 1 1/3 cup all-purpose flour
- Parchment Paper
- 24 walnut quarters
- Beat butter and sugar until fluffy. Add next three ingredients, beat until just mixed in. Add flour, and beat until incorporated. Sometimes shortbread takes longer than you expect to come together. Just keep beating until smooth. Beat in chopped walnuts, until just combined.
- Spread into a 9 inch square baking dish, lined with parchment paper. Cut into 24 squares. Place a walnut half onto each square and gently press down a bit.
- Bake for 45 minutes at 350 degrees. Immediately re-cut bars when out of oven, then let cook completely.
- Eat and Enjoy!
Welcome to a new club! Secret Recipe Club is sadly, ending this month. I used to be a member of Crazy Cooking Challenge, which also ended, and I also loved. This new one Fantastical Food Fight, will run similarly along those lines. Each month a group of us will make one type of food. Really this is a great idea, because when you are looking for a specific type of recipe, you can go to one place and find a bunch, that us bloggers have personally tried. This first one is devilled eggs. I have a standard go-to devilled egg recipe, that is so good, I dare to try out anything new. However, one of the rules is that it must be a new recipe to your blog. So we tried this one from over at McCormick, and I must say, I was pleasantly surprised. Maybe, I just really love devilled eggs (okay, no maybe needed, it’s true), but these bad boys were so good!! I will definitely now have 2 go-to devilled egg recipes!
Recipe has been very slightly adapted
- Place eggs in saucepan, that they will lay with room on the bottom. Cover with water. Bring water to a boil. When water has started boiling, cover and reduce to a simmer. Cook for 10 minutes. Immediately drain boiling water and rinse with cold water, until cool enough to touch. Peel eggs and cut in half, vertically.
- Remove yolk. Combine yolk with Mayonnaise and spices. Stir vigorously with fork. You want that yolk all mashed up and creamy. Re-fill egg whites.
- Top with pickle. Refrigerate until ready to serve.
- Eat and enjoy!