Now, those of you who know Toni Weisskopf are wondering why she was included in this series. She is not commonly known as an author. Because I could, that’s why. As a reader, Baen Publishing has been pretty important to my book habit for 15 years and going strong. I think that Toni, as the Head Honcho over there, should absolutely be included in this. That, and I like her, she’s a nice lady, and one I look up to with a lot of respect. So I asked her for a recipe. And she gave me one.
Right there, I looked at it, and said ‘Oh, Toni, no…’
Just looking at it went right to my hips. I knew that with only two of us in the house, and me trying to lose weight… well, I figured there was a book, a treadmill, and some walking in my future to burn this off. But then I had another idea… More on that after the recipe.
Makes 180 balls, give or take.
- 1 tsp. vanilla
- 1 pound butter, softened
- 2 pounds creamy pb—use Skippy
- 3 pounds powdered sugar
Mix above ingredients thoroughly until mixture is uniform. Can use a heavy duty mixer, but dough will be very stiff, so probably will need to end with hands. It will take a while. Roll into small balls, about cocktail meatball size, and place on wax or parchment paper to await dipping.
Usually at this point there’s a break in the action, and I recommend a book to you for reading while you wait on a timer to go off. That’s not going to happen this time, you’ll have your hands full all the way through this recipe. But wait! There is an option, Baen is not just for paper and e-books. There are some award-winning audiobooks available from them. Perfect for whiling away time during the rolling of many, many, many little peanut butter balls.
12 oz. Nestles semi-sweet chocolate chips + 1/2 bar paraffin (yes, this is just wax—you’ll find it in stores that have canning supplies or larger grocery stores)
* or *
a couple of packages of chocolate bark (option I’ve used in the past few years and nobody seems to object; found in baking section of store)
Over a double boiler, melt chocolate. (My double boiler is a regular pot with a metal mixing bowl plopped over it.) Once water is boiling, lower heat so a gentle steam is maintained so chocolate stays melted while you are dipping.
Taking a wooden toothpick (plastic ones okay, but buckeyes slip off more easily on them), inserted about 1/3 to 1/2 way into the ball, dip into chocolate and swirl around, coating most of the ball, but leaving the top open. (Hence “buckeye”: they look like chestnuts called “buckeyes.” Ohio is the “Buckeye” State, btw, which is why Ohio State’s football team is nicknamed “Buckeyes.” Who says cookbooks aren’t educational?) Place on waxed cookie sheet. Let sit until chocolate is set. Store in tightly covered container. Will last weeks. If you don’t eat them. Can be frozen.
Cedar here again. The recipe came out delightfully, as I expected it to. I cut the recipe in half, and made 75 buckeyes. The First Reader sampled one, declared that they taste like buckeyes, to my relief since I’d never made them before. I tasted one, liked it a lot, and then we packed the rest of them up. Most of them went with me to classes on a Monday (my long day). College students, as I anticipated, love your recipe, Toni! Lots of compliments, and wonderings of ‘will Cedar bring snacks again?’ which was funny. No, probably not. But it was a great way to make sure they didn’t go to waist. Mine, that is.
Maybe I should make up little cards with the link to the Baen Free Library on them to give out with the snacks… food and free books. Hook ’em in good! For more book recommendations and recipes, check out the Eat This While You Read That! index page.