Thursday, December 17, 2009

Who doesn’t love a Buckeye?

Given that half the state of Michigan is not all that fond of us Buckeyes, let me re-phrase that and say, “Who doesn’t love a home made Buckeye candy? With rum?” Oh yeah, that’s more like it. I had me at rum.

I have been meaning to share my Almond Butter Buckeye recipe with you, but all week I have been busy making these Oatmeal Craisin and these Church Windows and theseGingersnaps and theseLemon Tea Cookiesand some of these Peppermint Swirl Cookies .

Yesterday I finally got around to chronicling the Almond Butter Buckeye recipe and without further ado, I’ll share it with you (did you see how that rhymed?).

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Our ingredients include butter, almond butter, rum (I use Sailor Jerry’s, because he’s my favorite sailor) almond extract, and powdered sugar. Then semi sweet chocolate for the coating.

 

 

I doubled the recipe because we’re all such fans of rum Buckeyes. In a large mixing bowl, you add the butter, the almond butter, the rum (mmm, smells good now!), and the almond extract. Then sift in the powdered sugar. This takes a little time, but it is worth it for smooth Buckeyes. Trust me, no one likes a bumpy Buckeye.

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Mix it all with an electric mixer until well blended. Dough will be stiff.

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Now you put on your favorite Christmas music, because you’re going to be here for a while, and roll out the little balls. I like to make mine about an inch, just the right size to pop in your mouth.

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Set them in the fridge for about 30 minutes to get firm. Melt the chocolate on a double boiler, a saucepan over low heat or in the microwave. I personally have never been able to melt chocolate in the microwave. I ruin it every time. How hard can it be?! Now, I just use the double boiler.

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After your chocolate is melted and smooth, use a toothpick to dip the ball until it is almost covered. You want your candies to look like a Buckeye.

Not like these Buckeyes -IMG_1295

 although?  Who looks a little like a Buckeye?

IMG_1295 IMG_2816  I’m just sayin.

 

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Place in fridge until chocolate is set and Taaa-daaa!

Drunken Buckeyes!IMG_1573

Errr, I mean rum filled Buckeyes. Umm, that’s not quite right, either.

Well, anyway, you’ll have some great candies!

 

Almond Butter Buckeyes
1 cup butter, softened
1 1/4 cups almond butter (12 oz jar)
3 tablespoons dark rum or 1/2 teaspoon rum extract
1 teaspoon almond extract
3 3/4 to 4 cups powdered sugar, sifted

Coating:
12 ounces bittersweet chocolate morsels, melted

In large mixing bowl, combine butter, almond butter, almond extract and powdered sugar, using electric mixer. Dough will be smooth and firm. Shape into 1 inch balls, place on wax covered cookies sheet. Refrigerate until firm, about 30 minutes.

Dip balls in melted chocolate, using a toothpick, until almost covered. Place on wax paper until chocolate is firm.

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