Peanut Butter Balls

Every time I think of peanut butter balls I remember being probably about four years old, standing over a small folding table in the kitchen that we only pulled out during the holidays so that I could help bake, since I couldn't reach the counters. And just being covered in powdered sugar. We didn't usually dip our peanut butter balls in chocolate, but instead rolled them in different toppings like powdered sugar and sprinkles.
I loved these little candys...cookies? Balls? I'm not really sure what their proper genre would be, but whatever they are, I still love them.
Besides the sickening amounts of nostalgia that make me love these umm...balls... There's also the peanut butter.
And the chocolate.
We can't forget the chocolate.
These are so easy to put together and so much easier to eat.
This recipe makes quite a few, so unless you have more self control than I do, or plan to quickly remove them from your household, I might suggest halving it.
Or don't.
Either way....I say make them.

Peanut Butter Balls
Ingredients:
2 cups (500 grams) creamy peanut butter
1/4 cup (57 grams) unsalted butter, room temperature
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 - 2 1/2 cups (230 - 290 grams) confectioners (powdered or icing) sugar
Chocolate Coating
9 ounces (255 grams) semi sweet chocolate, coarsely chopped
2 tablespoons (25 grams) shortening

Directions:
Line a baking sheet with parchment paper.

Place the peanut butter, unsalted butter, and salt in a microwaveable bowl, and heat in the microwave for about one minute or until just soft (check and stir the ingredients every 20 seconds). Stir in the vanilla extract and confectioners sugar and mix until it has the consistency of a dough (add more sugar if necessary).

Roll the dough into 1 inch (2.5 cm) round balls. Place on the cookie sheet and refrigerate for about one hour, or until firm.

Melt the chocolate and shortening in a heatproof bowl over a saucepan of simmering water. Dip the balls, one at a time, in the melted chocolate, making sure the entire ball is coated with chocolate. Then, with two spoons or a dipping fork, remove the peanut butter ball from the melted chocolate, allowing any excess chocolate to drip back into the bowl. Place the chocolate covered balls back on the baking sheet. When all the balls have been dipped in the chocolate, place in the refrigerator until the chocolate has set. Store in an airtight container for up to two weeks. To serve: place in small fluted candy cups.

Note: If you want to make Buckeyes: place a toothpick into each peanut butter ball and dip, one ball at a time, into the melted chocolate, leaving the top quarter of each ball undipped.

Makes about 40 pieces, depending on size.

Source:Joy of Baking
Photos by Keegan Orange

Homemade Marshmallows

I am so excited about this recipe!!
I haven't made very much candy before so every time I successfully try a new recipe it makes me so happy!
Up until about a year or two ago, I didn't even realize you could make marshmallows. It had never even occurred to me that marshmallows could come in a form other than processed and round. Now, I'm not trying to say I don't love those delicious little puffs of processed sugar, because I really do. I'm just saying...this is like a whole new universe to me.
A universe full of fresh marshmallows! Just imagine it.
It definitely took a large amount of powdered sugar for me to roll these in so that they were soft enough to handle. Maybe if I let them sit a little longer they would have been less sticky...or, maybe marshmallows are just really sticky. I couldn't really tell you. But if you have any tricks to handling these things besides rolling them in a half a bag of powdered sugar, please let me know.

Homemade Marshmallows:
Ingredients:
1 cup (240 ml) cold water, divided
3 - 1/4 ounce envelopes (21 grams) unflavored gelatin
2 cups (400 grams) granulated white sugar
1 cup (240 ml) light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
Garnish:
4-5 cups (460 - 575 grams) confectioners' (powdered or icing) sugar, sifted
Directions:
Lightly butter, or spray with a non stick vegetable spray, the bottom of a 13x9x2-inch (33x23x5-cm) baking pan. Line the bottom of the pan with parchment paper. Then sift about 3 tablespoons of confectioners' (powdered or icing) sugar onto the bottom of the pan (this will help release the set marshmallow from the paper).
Place 1/2 cup (120 ml) cold water into the bowl of your electric mixer that is fitted with a whisk attachment. Sprinkle the gelatin over the water and let stand until gelatin softens, about 15 minutes.

Meanwhile, in a heavy two quart saucepan, place the sugar, corn syrup, salt, and remaining 1/2 cup (120 ml) cold water. Stir over medium heat until sugar dissolves and the mixture comes to a boil. Cover the saucepan with a lid and let boil for about three minutes to allow any sugar crystals to dissolve from the sides of the saucepan. Remove the lid and attach a candy thermometer to the side of the pan. Increase heat to high and boil, without stirring, until the syrup reaches 240 degrees F (115 degrees C), about 10 minutes. Remove from heat.

With mixer running at low speed, slowly pour the hot syrup into the gelatin mixture in a thin stream down the side of the bowl. Gradually increase the speed to high and beat until mixture has tripled in volume and is very thick and stiff, about 10 minutes (looks like thick creme of marshmallow). Add vanilla extract and beat to combine, about 30 seconds longer.

Scrape marshmallow mixture into the prepared pan and spread with a damp offset spatula or rubber spatula. The mixture is very sticky so just smooth it out as best as you can. Dust the top of the marshmallow with another 3 tablespoons of confectioners' sugar and let stand, uncovered, at room temperature until set, about 12 hours.

Remove the marshmallow from the pan by first running a small sharp knife around the edge of the marshmallow to loosen it from the pan. Invert the pan onto a large cutting board that has been dusted with confectioners' sugar. You might have to use your fingers to help loosen the marshmallow from the pan. Peel off the parchment paper (the marshmallow will be sticky) and dust the top of the marshmallow with confectioners' sugar. Cut the marshmallow into squares using a pizza roller or sharp knife. Dip the cut sides of the marshmallows in additional confectioners' sugar. Shake off excess sugar and store the marshmallows in an airtight container, at room temperature, for up to two weeks.

Makes about 24 - 2 1/2 inch marshmallows.

Recipe from Joy Of Baking

Snickerdoodles

I was talking to a friend at work the other day about everything I'd be baking for the holidays and Snickerdoodles came up. I said I'd be making some, and he replied with....
"What's a Snickerdoodle?"
Umm...Excuse me?! Who doesn't know what a Snickerdoodle is?! I was shocked. I couldn't let it go. I was convinced he'd had them before and just didn't know what they were called. I mean, really...who doesn't know what a Snickerdoodle is?
After recovering from my shock and moving on in life, I made it to the day of baking and made these Snickerdoodles. I used the recipe from Martha Stewart's Cookies book, but did make a slight adapation with the addition of Cream of Tartar.
They turned out great, nice and soft and fluffy just like a Snickerdoodle should be. I brought some into work when they were done and somehow it was true...
He had never had a Snickerdoodle.

Snickerdoodles
makes about 1 1/2 dozen
Ingredients:
2 3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp coarse salt
1/2 tsp cream of tartar
1 cups (2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
- – -
2 tbsp sugar
2 tsp ground cinnamon

Preheat oven to 350F. Sift together flour, baking powder, cream of tartar and salt into a bowl. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.

Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into 20 (1 3/4-inch) balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.

Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

Adapted from Martha Stewart's Cookies
Photos by Keegan Orange

Baking Insanity!

It's baking time people!
One full bag of sugar, one bag of flour, and 12 hours later...we have a full range of Holiday cookie deliciousness.
I packed some of everything up to give to friends as gifts for the holidays.

Over the next few days I'll try to get up posts of everything made, but for now...the list!
Chocolate Cherry Cordial Cookies
Orange Cranberry Oatmeal Cookies
Orange Cheesecake Cookies
Peppermint Bark Popcorn
Caramels
Marshmallows and Hot Cocoa Mix
Mint Chocolate Chip Cookies
Snickerdoodles
Peanut Butter Balls

Hope Everyone had a safe and happy Holidays!
Merry Christmas!!

Cake Mix Cookies

Now, I work Retail. I'm not sure why, but I do it. And I know, the Holidays are a particularly busy time of year for everyone, but try working Retail during the Holidays. Sometimes people have bad days, sometimes they're a little rushed, I get it...but please, don't take it out on the girl trying to ring you up for your Christmas presents. She did nothing to you. In fact, she's trying to help you. And even through her six day work weeks, there's probably still a smile on her face to make your day a little brighter.
But you know what makes her day a little brighter?
Cookie Exchanges.
I was told a friend was having a Cookie Exchange last night and was totally in. Since I had to work all day though, there wasn't much time to whip something up. So, I went to my go-to super fast and easy cookie recipe. I call them Cheater Cookies. They get thrown together in about three minutes and cook in under 10, perfect for quick cookie needs. And even though they're made with a pre-made cake mix, these cookies are amazing! Personally, I think they're way better than the cakes that the mix usually makes. My mom got this recipe off the side of a box probably about 10 years ago, and that's still the one I use, but now the recipe is everywhere! I'm pretty sure they even make it boxed especially for cookies.
Feel free to add anything to these and use any kind of cake mix. I've made S'more Cookies by adding marshmallows and chocolate chips, or Carrot Cake Cookies with cream cheese frosting. Mix it up!

Cake Mix (Cheater) Cookies
Ingredients:
1 (18.9 oz.) package Pillsbury® Funfetti® Cake (I used French Vanilla)
1/3 cup Crisco® Pure Vegetable Oil
2 large eggs
1/2 (15.6 oz.) can Pillsbury® Vanilla Funfetti® Frosting( I omitted the frosting and just used sprinkles)

Directions:
1. HEAT oven to 375°F. Combine cake mix, oil and eggs in large bowl. Stir with spoon until thoroughly moistened. Shape dough into 1-inch balls. Place 2-inches apart on ungreased cookie sheets. Flatten to 1/4-inch thickness with bottom of glass dipped in flour.
2. BAKE 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.
3. SPREAD frosting over warm cookies. Immediately sprinkle each with candy bits from frosting. Let frosting set before storing. Store in tightly covered container.

Source: Adapted from Here

Cranberry Orange Bread

It always seems kind of weird to me that you can only buy fresh cranberries about two months out of the year. Sure, a lot of fruits have certain seasons that they're more accessible, but you can usually find them somewhere year round. Not cranberries though, unless you're okay with frozen. But fresh cranberries are so much better than frozen.
And what goes amazing with cranberry?
Orange.
And what can you get when you mix cranberry and orange?
So much deliciousness, this bread included.
I chose to omit the nuts since I didn't happen to have any on hand, but I'm sure they would be delicious. This bread came out perfectly moist and not too sweet. Although, next time I think I would add just a little bit more orange to compete a more with the cranberries.
Enjoy!

Cranberry Orange Bread
Ingredients:
1/2 cup (50 grams) pecans or walnuts, toasted and coarsely chopped
1 cup (120 grams) fresh or frozen cranberries, coarsely chopped
2 cups (280 grams) all-purpose flour
1 cup (200 grams) granulated white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon orange zest (outer skin of orange)
4 tablespoons (57 grams) cold unsalted butter, cut into pieces
1 large egg, well beaten
3/4 cup (180 ml) freshly squeezed orange juice
1 teaspoon pure vanilla extract

Directions:
Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Grease (or spray with a nonstick vegetable spray) a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside.

Toast the pecans or walnuts for about 8 - 10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Set aside.

In a small bowl, combine the beaten egg with the orange juice and vanilla extract. Set aside.

In a large bowl, whisk the flour with the sugar, baking powder, baking soda, salt, and orange zest. Cut the butter into small pieces and blend it into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Fold the wet ingredients into the dry ingredients. Stir in the chopped cranberries and nuts. Pour into the prepared pan and bake for 50 - 60 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool on a wire rack for about 10 minutes. Then remove the bread from the pan and let cool completely before slicing. This bread can be frozen.

Makes one - 9 x 5 x 3 inch loaf.
Source:Joy of Baking
Photos by Keegan Orange