Lily, nearly 8 months old, is beginning to understand that just because she can’t see something doesn’t mean that it’s gone forever.
And I, almost 27, am trying to learn from my daughter. Because sometimes, when you are tired and homesick and very far away, it is easy to forget that the people and places and things that you love are still there.
Soon, Lily will get to see Colorado and our friends and families and the mountains. But today, soon just isn’t enough. And I know that when this particular variety of homesickness strikes, it helps to head into the kitchen and try to recreate something that tastes like home.
Enter the Buckeye. When I was growing up, my dad and I would spend one afternoon every December making these incredibly decadent (and totally unhealthy) chocolate covered peanut butter balls. He would do the hard work– measuring, stirring, melting, pouring–while I waited for him to turn his back, just for a second, so I could steal bites of the peanut butter/butter/sugar mixture. And when they’d been toothpicked and dipped and refrigerated long enough, we would eat too many, lay around the house groaning until we felt better, and then we would eat more. I’m sure we always intended to give some away, but I don’t recall there ever being enough.
And that’s probably a good thing, because I always licked the stirring spoon.
1 1/2 cups creamy peanut butter
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar
6 ounces semi-sweet chocolate chips
1 tablespoons shortening
- Line a baking sheet with waxed paper; set aside.
- In a medium bowl, mix peanut butter, butter, vanilla, and confectioners’ sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate.
- Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
- Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.
View original recipe here: http://allrecipes.com//Recipe/buckeye-balls-ii/Detail.aspx