Buckeyes

We all love peanut butter in my house, especially Reece’s peanut butter cups.  Not overly keen on the chocolate though, sorry!  These are very similar to a peanut butter cup, but homemade and – well, nicer chocolate too!

Buckeyes2

I’ve seen buckeyes around on the internet for a few years now and they are traditional in Ohio as they resemble the buckeye tree nut – basically just like a conker.  They are traditionally served around Christmas time, so I thought I would have a go and bring buckeyes to the UK.

They are really easy to make and take no time at all to make a batch.  I have a double recipe here, which makes practically a whole tree full, but you can halve the recipe, or halve the dough, freeze it and make some another time.  They are really rich and indulgent, so you wouldn’t want to eat too many anyway, but great for a crowd.

Buckeyes3

I have used a mixture of dark and milk chocolate, but you could go all dark to offset the sugar a little if you wish.

Ingredients:
500g smooth peanut butter – I used Skippy
120g softened butter
pinch of salt
1tsp vanilla extract
450g icing sugar – seived
200g dark 70% chocolate
100g milk chocolate

Method:
Beat the peanut butter, butter, salt and vanilla in bowl until smooth. I use my stand mixer with the paddle attachment, but this is easily done by hand.

On low speed (and with a towel wrapped around the mixer) beat in the sugar until combined. You are looking for a fairly stiff and mouldable mixture that you can easily roll into balls without getting in a mess. If it looks too sticky, add in a little more icing sugar. Similarly, if it is too dry and turns into crumbs, add another spoon of peanut butter. Its a very simple mixture, you can’t really go wrong.

Taking around a tablespoon of mixture for each one, roll into balls and place on a non stick liner, or waxed parchment. Skewer each one with a cocktail stick and chill, or freeze until firm.

Buckeyes

When you are ready to dip, break the chocolate into small pieces and melt in the microwave, stirring the last few lumps in the residual heat to completely melt.

I like to transfer to a smaller bowl at this point as you want to dunk the balls to coat them.

Buckeyes1

Dip each ball into the molten chocolate and let the excess run back into the bowl and place back onto the non stick liner. As the peanut butter balls are so cold, the chocolate will set immediately and leave you with a nice, thin, crisp shell.

Buckeyes5

Finish coating all of the balls, tipping the bowl as the chocolate runs out and leave to set.

Pull out the cocktail sticks and leave the chocolate to completely set, before smoothing out the hole with a clean finger, or the back of a teaspoon.

Buckeyes4

I prefer them kept refrigerated, but you can place them into little paper cases in a festive box and give them as gifts.

Peppermint Patties

These are very delicious and always very popular, but so easy to make. Only 4 ingredients are used in this recipe (minus sprinkles) and I really like them kept in the freezer for an icy cool, peppermint treat!

Peppermint Patties1

I have kept the recipe fairly traditional and used some good dark chocolate to dip the peppermint candies in, but white chocolate works really well too, or you could use a mix of dark and milk if you don’t like bitter chocolate.

Some people like to add a little green food colouring to the peppermint filling, especially when using white chocolate to cover, but I prefer the icy white centre, covered with dark chocolate.

If you are in the mood to decorate, Christmas sprinkles or crushed candy canes are all good here.

For the ones I have made here, I have left some plain, some ruched with a fork and some with sprinkles. I think plain are best, but the children love the sprinkles!

I like to use a non-stick baking liner for my peppermint patties, but parchment will work well too, or oiled foil. Just don’t put them on a baking rack to drain off the excess chocolate, as they will stick to it.

This recipe uses a whole can of condensed milk, so makes a lot, but you can wrap the peppermint filling in cling film and freeze, ready to cut off sections for smaller batches whenever you fancy making some.

Ingredients:
1 x 397g can of sweetened condensed milk
5½ cups icing sugar, sieved (around 680g)
1 tablespoon peppermint extract (add a little more if preferred) – I used Nielsen-Massey
200g dark good quality chocolate – at least 70% cocoa solids
Sprinkles, or crushed candy canes to decorate (optional)

Method:
Place the sieved icing sugar, condensed milk and peppermint extract into a stand mixer fitted with the paddle attachment, wrap a tea towel around the bowl and mix on low speed until mixed. Taste to check you have enough peppermint.  Mixing can also be done with a wooden spoon of course.

The filling should be fairly stiff, but quite pliable – like play dough.  If you think the filling is a little wet or overly sticky, add another half a cup of icing sugar in.

Roll small amounts of the mixture into balls and flatten out on the baking liner. Roll any you are not using right now into a log, wrap in cling film and freeze.

Peppermint patties with sprinkles

Leave the candies to air dry for around an hour, before freezing them for at least 30 minutes. This will make dipping much easier!

When you are ready to dip the candies, break the chocolate into small pieces and microwave in short bursts, stopping to stir every 10 seconds. When only a few lumps remain, keep stirring as the residual heat will melt the rest of the chocolate. Leave it to stand for a few minutes to cool a little.

If you are using sprinkles, get them ready as you will need to decorate as you go because the chocolate will solidify as soon as you take the cold candy out.

Drop a candy into the melted chocolate and using a fork, gently lift it out, tapping on the side of the bowl to drain any excess chocolate. Place onto the non-stick liner and either drag the fork across to top, decorate with sprinkles or crushed candy canes, or just leave plain before moving onto the next one.

Peppermint Patties

You can give these as gifts in little clear bags, or a pretty box, but I do think they are best stored in the refrigerator, or even better, in the freezer!

White Chocolate and Oreo Fudge Filled Easter Eggs

These are perfect desserts for Easter. They are definitely only meant for once a year as they are so rich and indulgent. The chocolate eggs have a white chocolate and Oreo cookie fudge filling and are made using silicone moulds that readily available and not too expensive.

Easter Eggs

Ingredients:
Detail on the egg shells:

100g white chocolate, broken into pieces

Egg shells:
100g dark chocolate, broken into pieces
100g milk chocolate, broken into pieces

Egg bases:
50g dark chocolate, broken into pieces
50g milk chocolate, broken into pieces

Filling:
1 397g can of condensed milk
200g white chocolate
1 pack of original Oreo cookies, bashed or chopped up into small pieces

Easter Eggs1

Method:
Melt the white chocolate in the microwave and using a food safe paint brush, load up the brush with chocolate and carefully fill in the detail on the silicone egg moulds. You will either find this therapeutic or get half way through and wonder why on earth you started doing this! Persevere, as the end result really is worth it. Take care to keep inside the lines.

Easter Eggs3

Leave to set completely.

Melt the dark and milk chocolate in the microwave, leave to cool slightly. If it is too warm, it might melt the white chocolate and spoil the detail.

Coat the insides of the egg moulds with the chocolate. I did this by pouring chocolate into each one and tilting and turning the mould until the insides had a good coating. Leave to set completely.

While the shells are setting, make the filling.

Easter Eggs5

Add the condensed milk to a heavy based pan along with the white chocolate and heat until melted, stirring all the time.

When everything is liquid, take off the heat and stir in the cookie rubble. Leave to cool, but not set completely. You need it to be cool enough to not melt the chocolate egg shells.

Easter Eggs2

When the filling is cool, fill the waiting shells and gently press down with the back of a spoon to flatten the filling before adding the rest of the chocolate.

Melt the remaining chocolate and pour onto the waiting eggs, use an offset spatula or palette knife to scrape off the excess and give you a nice flat finish.

Leave to set completely – at least 2 hours and your eggs will be complete.

Easter Eggs6

This recipe would work just as well with the smaller silicone egg moulds you can get as they are super rich.

If I made these again, I would work harder at tempering the chocolate to get a good shine on them, but I don’t think my family noticed the lack of shine when tucking in!