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Did you think I was going to post about The Ohio State University?  No, not I!!  Today’s post is about the decadent candy called “Buckeyes”. The candy closely resembles the native fruit of the Buckeye tree, which is also Ohio’s State Tree.  The candy is mass produced and marketed by several companies in Ohio, but I enjoy the homemade ones the best.

If you are looking for a unique treat to serve to your wedding guests, as a flavorful addition to your wedding cake, or as a special gift to take home at the end of the evening, Buckeyes are a great choice.

I found some great recipes to share with you.  Enjoy!!

From www.allrecipes.com:

Buckeyes I

SUBMITTED BY: Tammy Winters      PHOTO BY: LROSE55

“This recipe is so good that I double it whenever I make it. Since it is peanut butter balls dipped in chocolate it is almost like candy. Real buckeyes are nuts that grow on trees and are related to the horse chestnut.”

PREP TIME  15 Min
COOK TIME  5 Min
READY IN  50 Min
SERVINGS & SCALING
Original recipe yield: 5 dozen
    

About  scaling  and  conversions

INGREDIENTS

  • 1 1/2 cups peanut butter
  • 1 cup butter, softened
  • 1/2 teaspoon vanilla extract
  • 6 cups confectioners’ sugar
  • 4 cups semisweet chocolate chips

DIRECTIONS

  1. In a large bowl, mix together the peanut butter, butter, vanilla and confectioners’ sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
  2. Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
  3. Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
  4. Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.
Buckeye Balls Buckeye Balls Description
A recipe for Buckeye Balls

Ingredients

  • 1-1/2 cups Smucker’s® Natural Creamy Peanut Butter
  • 1/2 cup butter or margarine, softened
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 3 to 4 cups confectioners’ sugar
  • Coating:
  • 1 pound chocolate flavor candy coating
  • 2 tablespoons Crisco® Shortening

Preparation
1. Combine Smucker’s Natural Creamy Peanut Butter, butter or margarine, vanilla and salt in large bowl. Beat at low speed of electric mixer until blended. Add 2 cups sugar. Beat until blended.

2. Continue adding 1/2 cup sugar at a time until mixture shaped into ball will hold onto toothpick. Shape into 3/4 inch balls. Place on tray. Chill.

3. For coating, combine candy coating and Crisco Shortening in microwave-safe bowl.

4. Microwave at 50% (medium) for 30 seconds. Stir. Repeat until mixture is smooth. Insert toothpick in candy ball. Dip three-fourths of ball into melted coating. Scrape off excess.

5. Place on waxed paper lined tray. Remove toothpick. Smooth over holes. Refrigerate until coating is firm; then remove from paper. Store at room temperature in covered container.

Nutrition
no information available

Serves
Makes 8 dozen

Variations
no information available

Source Smucker’s Natural Peanut Butter

Buckeye Candy Buckeye Candy Description
A recipe for Buckeye Candy

Ingredients

  • 2 cups creamy peanut butter (not all-natural)
  • 1/4 cup (1/2 stick) butter or margarine, softened
  • 3 3/4 cups (16-ounce box) powdered sugar
  • 2 cups (12-ounce package) Nestlé Toll House Semi-Sweet Chocolate Morsels
  • 2 tablespoons vegetable shortening

Preparation
LINE baking sheets with wax paper.

BEAT peanut butter and butter in large mixer bowl until creamy. Beat in powdered sugar until mixture holds together and is moistened. Shape into 1-inch balls; place on prepared baking sheets. Freeze 1 hour.

MELT morsels and shortening in medium, microwave-safe bowl on HIGH (100%) 1 minute; stir. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.

DIP peanut butter centers into melted chocolate using toothpick, leaving small portion of center uncovered. Shake off excess chocolate and scrape bottom of candy on side of bowl. Return to baking sheets; refrigerate until chocolate sets. Store refrigerated in covered container.

Nutrition
Nutrition Information per Serving: 100 calories; 50 calories from fat; 6g total fat; 2g saturated fat; 0mg cholesterol; 40mg sodium; 11g carbohydrate; <1g fiber; 9g sugars; 2g protein

Serves
Makes about 6 dozen candies

Variations
no information available

Source Nestlé USA, Inc.

From www.andreasrecipes.com:

Buckeyes

Buckeyes

This is a Midwest Christmas tradition that both our families enjoy. Buckeye candy is designed to look like the seeds of the Ohio buckeye tree and is quite popular during the holidays or during the Ohio State University football season. I have made the traditional recipe for years, then this year I decided to darken things up a bit by adding some good bittersweet chocolate, and the new recipe was a hit.

I usually make two batches of this, but I do the batches separately. I’ve had trouble fitting a double batch of the peanut butter mixture ingredients in my 4-1/2 quart mixer bowl without making a huge mess, but if you have a large mixer bowl it might not be a problem.

[Recipe updated November 11, 2007]

Equipment

stand mixer with paddle attachment
half cookie sheets line with wax paper
toothpicks
4-cup glass bowl
tins or plastic containers, for storing

Ingredients

1-1/2 cups smooth peanut butter
6 cups confectioners’ sugar
2 sticks (1 cup) unsalted butter, softened
1/2 teaspoon vanilla extract
2 cups semisweet chocolate chips
2 cups bittersweet chocolate chips
1 tablespoon unsalted butter

Preparation

1. Combine peanut butter, sugar, butter, and vanilla in mixer bowl. Stir until blended, mixture will be slightly dry.

2. Roll mixture into 1-inch balls and place them on prepared cookie sheets.

3. Stick a toothpick in the top of each peanut butter ball. You’ll use this “handle” later for dipping. Freeze the balls for about 30 minutes, until hard.

4. Pour semi-sweet and bittersweet chocolate chips into glass bowl. Add the butter. Microwave 60 seconds at 70% then gently stir. Microwave for 30 seconds at 70% and stir, repeating until the chocolate is almost but not completely melted. Do not overheat. You don’t want the chocolate to be completely melted in the microwave. If you’ve done it right, the last few stirs will mix in the remaining firm chips.

5. Dip the peanut butter balls into the chocolate, leaving a circle of peanut butter showing on top. They should look like buckeyes (see photo below). Place the dipped balls back on the cookie sheets.

6. Refrigerate finished buckeyes for at least 2 hours. Remove the toothpicks and store in tins between layers of wax paper.

Aesculus glabra seeds (Ohio buckeye tree)

References

Wikipedia -Aesculus glabra (Ohio buckeye tree)

Wikimedia – Image: Aesculus glabra seeds

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These desserts are simply sinful, and look too good to resist!!  What a way to finish off a great meal, any time of the year!  This feature is from BizBash NY:

 

Sweet Endings
Reward guests for braving winter weather with these five desserts that spotlight seasonal fruit, aromatic spices, and rich flavors.
CONTINUED >
Photo Gallery Well Dunn Catering in Washington, D.C., offers a roasted Anjou pear  crisp. Chef Michael Payne places the pear on a caramelized puff pastry  raft and pairs it with house-made Hawaiian white-honey ice cream and  reduced blood-orange puree. The dish is garnished with pomegranate  seeds and a sliver of honeycomb.
Well Dunn Catering in Washington, D.C., offers a roasted Anjou pear  crisp. Chef Michael Payne places the pear on a caramelized puff pastry  raft and pairs it with house-made Hawaiian white-honey ice cream and  reduced blood-orange puree. The dish is garnished with pomegranate  seeds and a sliver of honeycomb.                                            Chicago's Calihan Catering's moist honey ginger cake is a new twist on  traditional spice cake. Pastry chef Pedro Gomez completes the dish with  cider-poached apples, caramel sauce, and a
                    New York-based Sebastians makes a bright and tangy cranberry-orange upside-down cake. The cake is flavored with citrus and cinnamon and baked on top of a layer of sugar-coated cranberries. Pastry chef Kathleen McAllister finishes it with orange syrup, frozen orange mousse, and a cranberry-orange sugar stick.                                            Toronto's Bite Catering serves its mini praline and caramel bread pudding in an espresso cup. Chefs Lara Katz and Karen Rachlin bake cubes of brioche in a sweet cream mixture, then top the puddings with caramel and crushed pecans.
                    Los Angeles-based Global Cuisine offers a s'mores-like chocolate Bavarian cream tart. Pastry chef Todd Dickinson tops the pastry with marshmallow meringue and chocolate shavings.                       
Chicago’s Calihan Catering‘s moist honey ginger cake is a new twist on traditional spice cake. Pastry chef Pedro Gomez completes the dish with cider-poached apples, caramel sauce, and a “snow globe” made of sugar and filled with vanilla ice cream.
Photo: Michael Maes for BizBash
   —Lisa Cericola

Source:  http://www.bizbash.com/newyork/content/editorial/e9414.php#photosanchor

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