Peanut Butter Umm... Things

OK, so I wasn’t sure how to title this post.  I’ve always called these Peanut Butter Balls, but to be honest, that doesn’t sound terribly appetizing, so I thought I’d rechristen them.  Peanut Butter Treasures?  Peanut Butter Bites?  Peanut Butter Nuggets?  Peanut Butter Delights?  Oh, forget it.  To quote William Shakespeare (sort of):  "What's in a name? That which we call a Peanut Butter Ball, by any other name, would taste as sweet."  Right?     

When I told my husband I was going to make these for my blog this week, he said, "Woohoo!"  Or he may have used something equivalent, but not quite as demure.  He was excited, to say the least.  They just might be his very favorite treat, and that’s saying something. 

 What you’ll need:

1 ½ cups Peanut Butter *

1 ¼ cups Powdered Sugar**

3 Tablespoons Butter (softened)

1 Tablespoon Brown Rice Syrup (or honey)

1 teaspoon Vanilla

½ teaspoon Sea Salt

1 cup Chocolate chips

*Use good peanut butter.  Something natural with no palm oil.

** Please, please use organic powdered sugar.  You won’t believe the flavor difference.  In fact, you may never go back to the conventional stuff again. 

In your mixing bowl, stir together the peanut butter, butter, syrup, salt, and vanilla, until it looks like this:

 

Sift in the powdered sugar. 

 

This is why it is so important to sift it. 

 

Press the lumps through with your fingers or the back of a spoon.

Mix until the powdered sugar is completely incorporated and the mixture comes together like a dough.  At this point, it should have the texture of soft fudge and look like this: 

 

Weather and humidity can play a big roll here, so if it's too dry, add more peanut butter.  If it’s too soft, add more powdered sugar. 

Pinch off a small piece of the mixture.  You want the finished treats to be no more than two bites, so I really do mean small. 

 

Roll it around in your hands and place it on a parchment lined baking sheet. 

 

Alas, I have finally found a situation where it doesn’t benefit me to have a dog in lieu of children.  He can’t help me roll, and there are a lot of these darn things.  Well, if you don’t have any helpers, at least turn Oprah on in the background.  Just be sure it’s not an episode about weight loss.

 

So, when you finally have them all rolled into balls, place the pan (or pans, mine didn't all fit on one) in the refrigerator for about 30 minutes.   

When they’re nice and firm, pour your chocolate chips into a glass bowl.  I used milk chocolate, but feel free to use whatever you like. 

 

Microwave, stirring after 30 seconds, and every 15 seconds thereafter, until it sort of falls in ribbons when you lift it. 

Now for the dipping:

Throw a ball into the chocolate and turn it over with a fork until it's completely coated. 

Let the excess drip off for just a second, and then place it back on the parchment.  Touch the fork tines lightly on the top and let the little chocolate peaks fall to form a cute little pattern. 

While you’re dipping, you’re going to have to reheat your chocolate if it gets too thick.  Also, you’ll want to stop 2 or 3 times and put the undipped balls back in the fridge if they start to get soft.  When they’ve all been dipped, place the whole sheet back in the refrigerator and chill until the chocolate has set. 

 

I like to store them in a container in the fridge so the chocolate has a nice snap when you bite into it. 

So, what would you call these fabulous little treats? 

Update on Friday, February 25, 2011 at 2:54PM by Taneasha

Otto definitely approves.  Here he is trying to steal one from the table. 

And when that didn't work, he came around to beg.

Look at that face!  LOL!

No, really, I can cook! - Urban Homestead Style**

Okay, so the chocolate cake in a cup was an epic fucking fail. I don't blame myself at all. It's a crappy recipe and nothing will convince me otherwise.

So, as proof that I'm not as klutzy in the kitchen as I am in an analytical laboratory (I still hold the record for most broken thermometers in a single day) I decided to pre-empt my intended post for this week and make something a little more challenging.

Crepes.

No, not pancakes. Not even really thin pancakes. Crepes and pancakes are totally different things. Pancakes are a quickbread. They include oil and a leavener. They're flipped during cooking, and meant to be served flat, and they are almost always served for breakfast.

Crepes on the other hand are more of an egg dish. They include a relatively small amount of flour for binding purposes. They don't rise, they don't get flipped, and they are served rolled or folded. And they're dessert! Yes, I know, some people take advantage of the egg base and stuff them with savoury things like ham and asparagus and pour bernaisse sauce over them for lunch, but I prefer them sweet and fruity.

And so I give you:

Raspberry Crepes

I made them for brunch and I was a little hung over so I forgot to include all the ingredients in the ingredients pic and I miscalculated how long the cream had been in the fridge so there's no whipped cream... um...

Back to the post where I know how to cook.

What you need:

2 eggs

1 1/4 c milk

1/2 tsp vanilla

3/4 c flour

2 c raspberries

1/4 c sugar

cream cheese and / or whipped cream

icing sugar for dusting

(yes, I know there's no milk or cream cheese in the picture; part of being hungover is forgetting what ingredients you need when you're collecting everything)

What you gotta do:

Rinse the berries, and combine them and the sugar in a small pot. The little bit of water in there is just what you need. You can mash the berries yourself, or let the heat break them down. Either way, you want them over medium heat.

 

With a whisk, whip the eggs, milk and vanilla until it's frothy. (this is the point at which I remembered I needed milk; thankfully, there was some in the fridge)

Slowly add the flour, a quarter cup at a time, and whisk well after each addition.

You're looking for a perfectly smooth and creamy batter here. No lumps allowed. It should also be quite thin, more like a creamy soup or thin gravy. You want it to spread out in the pan, not sit where you drop it.

This batter was a little thick, so I added a couple tablespoons of milk.

Check on your berries. The sugar and juice should be a nice thin syrup and there should be a bit of foam and bubbles on top. If you've ever made jam, this will be looking a little familiar. If not, this is what jam looks like when it's cooking.

Heat a wide, flat, nonstick pan over medium high heat. You want that pan hot.

Using a ladel or measuring cup, scoop about 1/2 cup of batter into the hot hot pan and immediately lift it up and tilt it.

Tip it around in a circle so that the batter spreads out super thin. I'm talking an eighth of an inch or less.

They cook quickly! They'll be dry to the touch on top, and barely golden on the bottom when they're done. No, you don't need to flip them. This is eggs over fairly high heat; it doesn't take much to cook them. Genly lift the edge of the crepe with a spatula, then peel it out of the pan.

I keep the done ones on a plate in a barely warm oven (175 degrees), and I cover them with a damp towel so that they don't get crispy and curl around the edges. Crispy is not what we're going for here.

Check on your berries. They should be thickening nicely. If you're worried about them getting too thick, you can turn them down a bit. You're going for something between the consistency of syrup and jam.

When you get a bit more experienced at pouring the batter into the pan, try pouring into an already lifted and tilted pan. You can get a wider, thinner crepe that looks beautifully lacey around the edges. Not like an octopus. Oops.

Able to cook. Totally am.

Right.

Moving on.

Once you've made all 6 crepes, it's time to start assembling. Spread a tablespoon or so of the fruit onto each one, then fold into quarters.

   

 

I love cream cheese so I spread mine with about a tablespoon of it, and then folded them.

The 2 cups of berries will make enough to fill all 6, with a bit left for the top. But since mine had cream cheese in them, there was lots to go on top.

If you want to dust them with icing sugar, put a teaspoon or so in a fine sieve and gently tap it as you move around over the plate.

A lovely breakfast with a bit of OJ and some dark roast coffee.

Unlike pancakes which are supposed to be fluffy, crepes are a little more on the tender-chewy side of things. But they're not dense at all; they have a strange lightness to them that only comes from swiftly beaten eggs. The folds perfectly hide the smooth cream cheese, and the berries are tart and tangy.

There's a breakfast place in town here that makes giant ones filled with Nutella and bananas. And I have made ham and asparagus ones, I just prefer them sweeter.

What would you put in your crepes?

** re the title: Some jackasses have managed to trademarke the phrase "urban homestead" and are pissing circles around it all over the internet. Including on my friends Kelly and Erik and their book "The Urban Homestead". The Electronic Frontier Foundation is helping them and others affected by this bullshit. And a few people are flaunting the phrase by using it everywhere possible. The Dervaes Institute can kiss my ass. Fuckers.