Category Archives: Chocolate

Buckeyes

Yummy buckeyes

When I was a kid growing up in the Cincinnati area, Buckeye candies were all the rage. It is Ohio’s state tree and Ohio State’s mascot.  Every Christmas we made them and neighbors who gave us cookies and candies each year made them.  They were a staple of my childhood.  I found a few recipes online that cuts the sugar down a bit and I think I found a really good one that not too sweet but just right. If you love Reese’s cups then these are for you. Enjoy!

Yield: 36 to 42 tablespoon-sized candies

  • 1/4 cup (2 ounces) cream cheese, softened
  • 1 1/2 cups peanut butter (smooth)
  • 1 cup graham cracker crumbs (from about 14 graham crackers)
  • 1/4 tsp salt
  • 3 cups confectioners’ (powdered) sugar
  • 10 tablespoons (1 1/4 sticks or 5 ounces) unsalted butter, melted and cooled
  • 12 ounces dark chocolate (60 to 72%), coarsely chopped
  • 1/3 bar of Gulf wax or paraffin (firms up the chocolate and gives a nice sheen)

Make the filling: In the bowl of an electric mixer, beat the cream cheese and peanut butter together until combined. Add the graham cracker crumbs and beat for 10 seconds. Add the sugar and butter, and mix on the lowest speed until it stops floating off everywhere, then increase the speed until the ingredients are combined. Scrape down the whole bowl well, then mix again. The mixture will be quite sturdy and a little dry — perfect for shaping.

Assemble the candies: Line a sheet pan with parchment paper. Scoop out slightly more than one tablespoon’s worth of filling and use your hands to form it into a ball. Place the ball on the prepared sheet and repeat the process until all of the candies have been shaped. They can sit close to each other but make sure they are not touching.

Freeze for 20-30 minutes while you prepare the coating. This will allow the chocolate coating to solidify faster when dipping.

Make the coating: Melt the chocolate and 1/3 bar of paraffin either over a double boiler, stirring until it is completely smooth. Put the coating in a small deep bowl so that you will get a depth enough to cover the peanut butter balls.

Using large skewer, dip each ball into the chocolate and roll it about so that almost the entire candy is coating, leaving a small circle uncoated.

Chill or freeze the buckeyes until they are set, about 30 minutes.

Do ahead: Buckeyes will keep in the freezer for a month.  It’s best to hid them here or they will disappear quickly!

A real buckeye

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Salted Double Chocolate Peanut Butter Cookies

Yield: 16 to 18 large cookies

Prep Time: 15 minutes | Bake Time: 12 minutes

1 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (4 ounces) unsalted butter, at room temperature

3/4 cup creamy peanut butter

2/3 cup light brown sugar

1/3 cup granulated sugar

2 eggs

2 teaspoons vanilla extract

1 cup semisweet chocolate chips

1/2 cup peanuts

Coarse salt for sprinkling

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.

2. In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt; set aside.

3. Beat together the butter, peanut butter and both sugars on medium speed until light and fluffy, about 3 minutes, scraping the bowl as needed. Add the eggs one at a time, beating well after each addition. Add the vanilla extract. Scrape the bowl. Add the dry ingredients and mix on low until just combined. Using a rubber spatula, stir in the chocolate chips and peanuts.

4. Drop by two heaping tablespoonfuls of dough, spacing the cookies about 2 inches apart. Sprinkle a small pinch of coarse salt on top of each cookie. Bake for about 12 minutes, or until the outside of the cookies are set but the middles are still a little soft. Cool cookies on the baking sheets. Store in an airtight container.

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Oreo Cheesecake-Sugar Free

It was my birthday last week and I was hankering for some cheesecake, but wanted to cut down on the sugar.  I looked around for a sugar free cheesecake and found this one. I found out that using granulated Splenda works quite well. I found a recipe online but lowered the sugar to 1 cup instead of 1 1/4 cups. If you like sweet things then by all means add the rest of the Splenda.  It was very, very good. You will enjoy this especially without all of the sugar.

Crust:

  • Vegetable cooking spray
  • 2 pkgs sugar free Oreos or Murray’s sugar free chocolate sandwich cookies, divided
  • 1/4 cup butter, melted

Cake:

  • Four 8-ounces pkgs reduced-fat cream cheese, softened
  • 1  cups Splenda Granular
  • 2 teaspoons vanilla extract
  • 3/4 cups sour cream
  • 1/4 cup heavy whipping cream
  • 4 eggs

Preheat oven to 325 degrees. Spray a 9-inch springform pan with the cooking spray. Wrap in aluminum foil so that the butter doesn’t seep out and burn in the oven and place on a baking sheet. Set aside.

Finely crush 1 1/2 pkgs of the Oreo cookies (or 1 pkg of the Murray’s) and place in a medium bowl along with the melted butter. Mix well and press into the bottom and 1 inch up the sides of the prepared pan. Bake for 12-13 minutes, or until crispy to the touch. Remove from oven and allow to cool slightly.

In a large bowl whip the softened cream cheese just until smooth. Beat in the Splenda, vanilla, sour cream, and whipping cream just until blended. One at a time, beat in eggs just until incorporated. Coarsely chop remaining cookies and gently fold into cheese mixture. Pour into cooled crust. Bake for one hour, loosely covering with foil after 30 minutes. Remove from oven and cool on a wire rack for 10 minutes. Run a sharp knife around the edge of the cake, but do not remove the sides of the pan. Allow to cool completely. Cover tightly with plastic wrap and chill overnight or at least 5 hours. Remove sides of pan and slice.  Makes 18 servings.

Per Serving: 230 Cal; 6 g Protein; 17 g Tot Fat; 14 g Carb; 0 g Fiber; 0 g Sugar; 219 mg Sodium

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