Things to Share Thursdays?! | Holiday 2017

 

Did I struggle with the title of this blog post? Abso-freaking-lutely. Trying to be creative with a fried brain results in struggling to no end on all levels of imagination. I promise, you’ll never see this title again! But, enough of the rant and onto the post!

With the end of the semester so close to being a reality, my procrastination daydreams have been reeling toward Christmas cookies [also thanks to our newest addition.. our Christmas tree!]. Does anyone else agree that Christmas cookies taste 100% different than just regular day cookies? Sure, in some instances they might be the same recipe, but I swear they just taste so much better on Christmas.

While there are some cookies in my family that are an absolute staple, there is always room for one or two other recipes to throw in. For us, some of our staples include (and are totally not limited to): chocolate chip, peanut butter kiss, cranberry white chocolate shortbread, hello dollies, pizzelles, and sugar cookie cutouts.

So, I am asking you, what are some of your favorite cookies to share on Christmas? I’d love to broaden my horizons this holiday season! xoxo.

Sweet tooth Tuesday?!

As some of you may remember, I wrote up a blog post about some treats I found on Pinterest that I was debating making for Thanksgiving. Well, this newest blog post is to reveal which recipe I picked, lay it out for you, and let you hear about the results!

With an over-abundance of pies and cookies, I decided on making the Fall Oreo Acorn Balls. Easy enough for someone like me who has slim-to-no talent in the kitchen, cute and festive enough for the holiday, and tasty enough for anyone of any age to enjoy. So, once I narrowed my choice down, I headed on over to the supermarket, picked up my ingredients, and headed straight to the kitchen to start “baking.”

The process at times seemed extremely tedious, as my OCD wanted every “acorn” to look as identical as possible, and be covered in the same amount of chocolate and sprinkles, etc. However, the turn out was amazing! They looked adorable, tasted great, and seemed to be a huge hit!

If you’re interested in trying this recipe, today is your lucky day, because you will find the recipe below! Everything that I did differently from the original recipe is highlighted with italics text.

Fall Oreo Acorn Balls 

Yield: 30-40 balls

Total Time: 3 hours

Ingredients:

  • 1 package of peanut butter Oreos (15.25oz), pulsed in a food processor
  • 1 package of regular cream cheese (8oz), softened
  • Nestle milk chocolate chips
  • 1 tbsp. Crisco vegetable shortening
  • Brown sprinkles
  • Pretzel sticks, broken into small pieces

Directions:

  1. Allow the cream cheese to come to room temperature.
  2. Put half of the Oreos in the food processor and pulse until you have Oreo crumbs. Add the other half of the Oreos into the food processor and pulse again, until all the Oreos are fine crumbs.
  3. Once the cream cheese is soft, mix the Oreos and cream cheese together, making sure the mixture is very well blended.
  4. Use a tablespoon to measure the Oreo mixture and form it into acorn shapes. I used a bit more than 1 tbsp. for each acorn – to make an acorn, I formed the mixture into an elongated oval, pinching one end to make it slightly tapered and flattening the other.
  5. Place the acorns on a baking sheet lined with wax paper and place them in the freezer for 1 hour. I left mine overnight. 
  6. After the acorns are hard, begin to melt the Nestle chocolate chips with the Crisco in a double broiler. You will need a double broiler to keep the chocolate warm while dipping all of the acorns.
  7. Once pencil sticks are broken into small pieces, push/twist into the hardened Oreo ball. You will then be able to dip the Oreo ball into the chocolate while holding onto the pretzel stick “stem.”
  8. To dip, place 1 acorn in the saucepan with melted chocolate. Use a spoon to spoon chocolate on top of the acorn, if needed. To remove the acorn use a fork to lift it out of the chocolate. Move the acorn to another baking sheet lined with wax paper.
  9. Cover the top portion of the acorn with sprinkles.
  10. Continue this process until all of the acorns are dipped. Allow them to harden at room temperature.
  11. After they set, serve and enjoy!
  12. Store leftovers in the refrigerator.

What were some of your favorite Thanksgiving desserts? xoxo.

Lil’ balls of heaven!

pb-balls

Hi guys! My lack of posting yesterday stems from the fact that I worked all morning and then spent the rest of the night with my boyfriend and his family because it’s his birthday weekend! They live in Rochester and we don’t see them often, so the blog was put on the back burner. But, don’t worry! I am back.

As we know from one of my previous blog posts How does the oven work, again?, we all know by now that I literally fail at everything kitchen-related. However, due to the special occasion that is Jon’s birthday, I decided to man up and get my little self in the kitchen and make him some type of dessert to bring over yesterday as part of his birthday gift.

He is suuuuuper picky when it comes to desserts – doesn’t like cake, doesn’t like cupcakes, doesn’t like any cookie other than chocolate chip, kind of likes pie – so I, being the uneducated baker that I am, was stuck on what the heck to make this kid. But Pinterest didn’t let me down! [but really, does it ever??]

I had my brain churning and remembered, oh, he likes Reese’s cups. Reese’s cups….peanut butter….chocolate…hmmm. So, I came across a recipe for Chocolate Peanut Butter M&M Balls. And let me tell you, not only are they soooo easy to make, they taste like heaven.

So here you go, peeps. Read it. Make it. Enjoy it. xoxo.

Chocolate Peanut Butter M&M Balls

  • 1/2 cup melted butter
  • 1 1/2 cups peanut butter [I just used Wegmans brand creamy peanut butter]
  • 2 1/2 cups powdered sugar
  • Some chocolate chips [I got the giant bag – you will definitely need it] 
  • Some M&M’s [It called for regular M&M’s, but I used Mini M&M’s instead]  

    In a large bowl, mix butter, peanut butter, M&M’s, and powdered sugar until well blended. [More or less powdered sugar can be used to make mixture more or less dry]. Roll in your hand to make 1 inch balls, place on baking sheet, and freeze for about 20 minutes/until they are firm.

    Microwave chocolate chips for 60 seconds, stopping every 15 seconds to check and stir. [Tip: Adding some vegetable shortening can make the chocolate thinner and easier work with].

    Remove balls from freezer and dip into the chocolate. Place on wax paper, top with M&M’s and allow to harden. Refrigerate if needed. Enjoy!