Recipe: peanut butter truffles
You know when you get sick and you feel awful and then when you’re well again it’s completely amazeballs awesome? That’s me times a million. I get that same feeling of elation as I would every time I came out of a chemo round. It makes me want to burst through the front door and go running into the mountains. Because I was sick for most of last week, I decided to lay low over the holiday, listen to my body and rest. I do get a little stir crazy after a few days indoors, but managed to find several projects to keep me occupied. And it helped to just stay off the computer.
cardboard tube light saber fight: the light saber lost
nothing beats a hot bowl of chinese noodle soup when you’re sick
We had received a club shipment of sparkling wine the week prior – four magnums. I was on the mend, so we decided to have some folks over to help us put a dent in the bubbles over the weekend. I mean, magnums are so festive, no? I was psyched to be able to cook for friends or do anything for that matter! We were treated to a blazing sunset off the deck and an evening spent with wonderful people. I’m feeling good and ready to plunge into January!
i had to stop folding dumplings to run out and catch this one
Jeremy and I walked off the party food Sunday afternoon. It had been a week since I’d been outside in the woods or even remotely active and I missed it. It’s my battery charger to get out and breathe that clean air, to walk through the pristine snow. And now that I’m nearly back to normal, I can look at the computer monitor without getting a headache. In the baking madness of mid December, I dug up an old recipe my elementary school teacher had made for my class back in the 70s. They’re called peanut butter truffles, but I always thought of them as peanut butter balls. It called for margarine in the filling and paraffin wax in the coating, so I made the appropriate adjustments.
butterscotch chips, chocolate chips, peanut butter, confectioners sugar, butter
That’s right, I subbed butter for the margarine (we don’t use margarine on this blog, EVER) and omitted the paraffin wax altogether. It’s a simple treat to make, which is probably why my teacher thought it would be a good project for her class of second graders. I just remember bringing home a small canister filled with cupcake papers that had three peanut butter balls in each paper and wanting to show my grandma what we had made that day in school.
beat the butter and peanut butter together
add the confectioner’s sugar
it should be fluffy when mixed
I haven’t made these in a long long time. I used organic ingredients where possible and mixed the filling in no time with my stand mixer. I considered skipping the butterscotch chips and just tempering dark chocolate for the coating, but there was that whole nostalgia thing going on in my head. So the butterscotch chips stayed. But if you are interested in tempering chocolate for a coating, I describe the seed method in this post.
grab a pinch of peanut butter filling
roll into balls
now melt the chips
**Jump for more butter**