Tag: chocolate

Revamped Peanut Butter Balls

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Just like the shortbread recipe that I remember, another stand-by favorite during the holidays was Peanut Butter Balls. Similar to Buckeyes, these are peanut butter and rice crisp cereal balls coated in chocolate. Super easy to make and so addicting. Despite making them every year since my early childhood, I don’t have a photo.

Peanut Butter Balls

1 heaping cup all-natural smooth or  crunchy peanut butter
3 tablespoons nondairy margarine
1 cup icing sugar
2 cups (plus a little more) gluten-free brown rice crisp cereal
1 1/2 cups nondairy semi-sweet chocolate chips

Put the peanut butter, nondairy margarine, and icing sugar in a mixing bowl. Beat on medium speed until well combined. Stir in the crisp rice cereal, careful not to crush it. Since natural peanut butter is a little runnier than conventional varieties, I tend to add a little more cereal until it binds nicely together.

Use a teaspoon to portion mixture on a cutting board or large plate lined with waxed paper. Use damp hands to shape into balls, and put in the freezer for about 20 minutes.

Nearing the end of the 20 minutes, melt the chocolate chips either in a double boiler or the microwave. Dip the peanut butter balls in the chocolate, then put back on the waxed paper. Freeze again until firm, then store in the fridge or freezer in an airtight container.

Chocolate Cream Truffles

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Easy to prepare, these chocolate truffles feature a smooth ganache filling, encased with a creamy chocolate coating. Use good quality chocolate for best results.

Chocolate Cream Truffles

Ganache Filling:
1/2 pound/227g semi-sweet nondairy chocolate chips (I use Enjoy Life)
1/2 cup full-fat canned coconut milk
1 teaspoon vanilla extract

For Rolling:
1/4 cup unsweetened cocoa powder
2 tablespoon icing sugar

Chocolate Coating:
180g semi-sweet nondairy chocolate chips (I use Enjoy Life)
1 tablespoon (15mL) coconut oil

Put the chocolate in a medium bowl. Put the coconut milk in a small saucepan. Bring to a simmer. Pour over the chocolate. Stir until all of the chocolate is melted. Stir in vanilla exact. Pour the mixture into a shallow bowl (such as a glass pie plate). Let cool to room temperature. Refrigerate at least 6 hours or over night, until firm.

Line a cutting board or plate with waxed paper. Put the cocoa powder and icing sugar in a small bowl. Mix well. Use a melon baller or a small scoop to scoop the filling mixture into 1-inch balls, putting them into the cocoa mixture. Roll the balls between your palms to create a smooth, cohesive ball.  Put the ball on the waxed paper. Repeat with the remaining mixture. Freeze the balls for at least 30 minutes.

To coat the truffles, melt the chocolate and oil together in a double boiler or in the microwave. Let stand 5 minutes. Remove the balls from the freezer. Dip the balls in the melted chocolate, coating completely. Return to the waxed paper. Repeat with remaining balls. Freeze until completely firm, about 20 minutes, before storing. Store in the freezer or refrigerator.

Mexican Mushroom Mole with Cilantro Lime Rice

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I realize that it isn’t the most authentic, but it certainly fits the bill for a mole-inspired dish. Based on an original, but with local-to-me ingredients, this sauce this version includes mushrooms as the main event and is served alongside a rice that plays up the right flavors. If you can make authentic mole, please come over for dinner.

mole and rice

Mexican Mushroom Mole with Cilantro Lime Rice

For the mole:
1/2 cup almonds, chopped
2 corn tortillas, torn into pieces (I use homemade)
2 tablespoons sesame seeds
2 tablespoons chili powder
1 teaspoon ground cinnamon
1 teaspoon ground coriander
3/4 teaspoon ground cumin
1/4 teaspoon ground cloves
Sea or Himalayan salt
2 tablespoons coconut oil (not virgin)
1 large onion, chopped
4 garlic cloves, minced
5 cups (about 2 1/2 lbs) sliced cremini mushrooms
4 large portabello mushrooms, chopped
2 large red bell peppers, chopped
1/3 cup raisins
1 (28oz/796mL) can diced tomatoes
2 tablespoons dark unsweetened cocoa powder
About 1 cup water

In a large skillet over medium heat, put the almonds, tortilla pieces, and sesame seeds. Toast until fragrant and starting to brown, about 2 minutes, careful not to burn the ingredients. Remove the skillet from the stovetop and allow the ingredients to cool to room temperature. Once cool, scrape the almond mixture into a food processor. Add the chili powder, cinnamon, coriander, cumin, cloves, and a few pinches of salt. Pulse until the mixture if finely group.

Put the skillet back on the stovetop and heat the oil on medium heat. Add the onion and cook until translucent, about 6 minutes. Add the garlic and cook for about 1 minute, until fragrant. Stir in the mushrooms and peppers. Continue to cook until the mushrooms and peppers are soft, about 8 minutes. Add the raisins and tomatoes. Stir to combine.

Add the cocoa powder and about half of the water to the mushroom mixture. Mix well, then stir in the rest of the water. Turn to high heat and bring the mixture to a boil, then reduce to low heat and simmer for 8 to 10 minutes, until thickened, adding extra water if the mixture becomes too thick.

For the rice:
2 cups long grain brown rice
1 tablespoon ground cumin
2 teaspoons onion powder
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 to 1 teaspoon cayenne pepper (optional)
Zest of 1 lime
Juice of 2 limes
Handful of fresh cilantro, chopped
Sea or Himalayan salt to taste
Freshly ground pepper to taste

Rinse the rice with cool water until the water runs clear. Put the rice, cumin, onion powder, coriander, oregano, a generous pinch of salt, and a few grinds of black pepper in a saucepan, along with the required water on the package’s directions. Cook as directed. When it is finished, stir in the lime zest, lime juice, and cilantro, adding salt and pepper to taste.