Tag: holidays

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.

Nostalgic Shortbread

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My favorite shortbread recipe came off the box of cornstarch from when were a kid. It’s simple, traditional, and most of all, reminds me of Christmas with my family. These are adapted from the box of Canada brand cornstarch, called “Grandma’s Shortbread”. Here is the original recipe. I do recommend if you are rolling it into shapes or want it to hold a particular shape that you refrigerate it for a bit, first. Unfortunately, I don’t have a photo of these, despite making them year after year.

Simple Shortbread

3/4 cup sorghum flour
1/4 cup quinoa flour
1/2 cup cornstarch
3/4 teaspoon xanthan gum
1/2 cup icing sugar, sifted
3/4 cup nondairy margarine (I used soy-free Earth Balance), softened

Put the sorghum flour, quinoa flour, cornstarch, xanthan gum, and icing sugar in a large bowl. Whisk until well combined. Add the nondairy margarine and stir with a wooden spoon until soft and smooth.

Refrigerate the mixture for 30 minutes (or longer if you are rolling them out).

Preheat the oven to 300F. Line a baking sheet with parchment paper or a Silpat. The original recipe says not to line them but I always do out of habit.

Roll about 1-inch balls between your palms. Either press down with a fork or make a finger indent if you want to fill them with something (as I did).

The original recipe says to bake for 15 to 20 minutes or until edges are lightly browned. Cool on wire rack. I find that mine don’t brown on the Silpat, and take about 20 minutes. Let cool on the pan for about 5 minutes, then remove to a wire rack to cool completely.

 

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.