Tuesday, March 8, 2011


Ever since discovering the Smitten Kitchen, I've been dying to make the buckeyes...they just looked so scrumptious and not too difficult to make.  Fortunately, Karen's birthday provided me the perfect opportunity to try out the recipe!

Adapted from Smitten Kitchen

1/4 cup (2 ounces) cream cheese, softened
1 1/2 cups peanut butter
1 cup graham cracker crumbs (for me this was about 8 graham crackers--but I probably didn't crush them as much as I would have if I had been able to use my food processor)
Salt (just a sprinkle)
3 cups confectioners’ (powdered) sugar
10 tablespoons (1 1/4 sticks or 5 ounces) unsalted butter, melted and cooled
12 ounces dark chocolate (I used 72%), coarsely chopped

Make the filling: In a large mixing bowl, mix the cream cheese and peanut butter together until combined (you are supposed to mix with a mixer but I was at my house in Charlotte and did not have a mixer). Add the graham cracker crumbs and mix in. Add the sugar and butter, and mix. Scrape down the whole bowl well, then mix again. The mixture should be sturdy and a little dry — this is best for shaping. Set it aside while you prepare the coating. My mixture unfortunately was neither sturdy nor dry. I remedied this by putting them in the fridge for about 30-40 minutes to let them become a bit more sturdy and solid before dipping them in the chocolate.  Chef's note: when I made these again using my food processor, the mixture was much drier...I think that was partly because I was able to use more graham crackers, and also because the butter I used was normal butter, whereas the butter I used in Charlotte was olive oil Smart Balance, which made the centers a bit oilier (still delicious!)

Make the coating: Melt the chocolate in the microwave in 30 then 10 second increments, stirring before you start it again until it is completely smooth. Let it cool to just warmer than room temp. (I had chocolate leftover).

Make the candies: Line a sheet pan with parchment paper. Scoop out about one tablespoon’s worth of filling and make it into a ball by rolling it between your hands. Place the ball on the prepared sheet and make all of the candies. I did this before placing all of the balls in the fridge to become more sturdy. Using a large skewer (or a fork if you don't have a skewer), dip each ball into the chocolate and roll it about so that almost the entire candy is coating, leaving a small circle uncoated. I followed smitten kitchen's directions and stuck the skewer in the side, angled the bowl I was using towards it and make sure it became submerged as I rolled the candy around.

Chill the buckeyes until they are set, about 30 minutes.

Everyone at Karen's dinner who tried them really liked them, so I think this recipe is a keeper.  

Next up, look for some recipes from the Joy of Cooking!  Juli gave me this tonight at dinner and I can't wait to try making some new recipes!  So excited for this great gift!  It's my newest pride and *joy* hehe :-)

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