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    Pecan Pie

    With a homemade crust and a sweet pecan filling, this is THE pecan pie for your Thanksgiving table! Make it a day or two ahead, or freeze it for even longer.

    What’s your favorite Thanksgiving pie? Mine is a toss up among apple, pumpkin, and this homemade pecan pie. In fact, I love them all so much I make one of each for our Thanksgiving Day feast. (It seems like everyone in our family has their favorite, and if I don’t make them all someone will run to the store to fill the gap!)
    VIDEO! How to Make Pecan Pie

    Pecan Pie: A History
    Pecans are native to North America, so it is entirely fitting that a pecan pie would make an annual appearance at Thanksgiving along with our other native foodstuffs like turkey, pumpkin, and cranberries.
    Pecan pie itself, though, is a more recent invention. While the first printed recipes for the pie started appearing in the late 1800s, the pecan pie classic as we know it became popular through the marketing efforts of Karo in the 1930s, to help sell their corn syrup, a necessary ingredient in the pie.
    How Much Sugar is Best for Pecan Pie?
    Most pecan pie recipes I’ve found call for two cups of sugar—one cup of corn syrup plus one cup of either granulated or brown sugar. I find that just a bit too sweet for my taste, so for this pecan pie recipe, I’ve dropped the sugar down by half a cup. Feel free to reduce further or add more to your taste.
    The molasses, butter, and vanilla bring out the wonderful flavor of the pecans. Nuts go rancid with storage, so make sure you are using the freshest of pecans for this pie!
    How to Tell When Pecan Pie is Done Baking?
    This pie bakes for a little over an hour at 350°F. When done, the crust should be golden brown and the pie should be set around the edges, but still a bit wiggly (like Jell-O) in the middle. It will continue to firm up as it cools.

    Should Pecan Pie Be Served Warm or Room Temperature?
    Once baked, pecan pie should be cooled down completely to room temperature before serving, or the filling will be runny. Once the pie has come to room temperature and the filling is set, if you want you can heat it in a 275°F oven for 10 minutes, but for the most part, pecan pie is served at room temp.
    Does Pecan Pie Need to Be Refrigerated?
    Typically pies with egg-based fillings, such as this pecan pie, need to be refrigerated. That said, I often make pecan pie a day ahead, tent it lightly with aluminum foil, and leave it on the counter, and I’ve never had an issue.
    Leftover pie should be refrigerated, where it will easily keep for up to 3 to 4 days. If you’d like to store your pie for a longer period of time, I recommend freezing it.
    How to Freeze Pecan Pie
    Pecan pie freezes well. Bake it and let it cool completely on the counter. Wrap the pie in a double layer of sturdy plastic wrap, pressing out any air, then double wrap in foil, and freeze for up to a month.
    To serve, thaw the frozen pie overnight in the refrigerator, before bringing it to room temperature. If you like, warm it in the oven for 10-15 minutes before serving.
    Looking for more Thanksgiving pies?

    Updated October 18, 2020 : We spiffed up this post with a new video. No changes to the recipe. Enjoy! LEGGI TUTTO

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    Chicken Pot Pie

    1 Cook the chicken: Combine the chicken, carrot, celery, onion and salt into a large stock pot. Add cold water until just covered and bring to a boil over high heat.
    Reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the pot and let cool for 15 minutes. While the chicken is cooling, continue to boil the remaining water and vegetables in the pot.

    2 Shred the the chicken: When the chicken has cooled enough to touch, strip away as much of the meat as you can. Place the meat on a dish, set aside.

    3 Finish the chicken stock: Return the chicken bones to the stockpot and continue to boil, on high heat, until the stock has reduced to a quart or quart and a half.
    Set aside 2 1/2 cups of the stock for this recipe. The remaining stock you can refrigerate and store for another purpose.
    4 Prepare the pie crust dough: Combine the flour and salt in a food processor. Add the chilled butter cubes and pulse 5 times to combine. Add the shortening and pulse a few more times, until the dough resembles a coarse cornmeal, with some pea-sized pieces of butter.
    Slowly stream in ice water, a tablespoon at a time, pulsing after each addition, until the dough sticks together when you press some between your fingers.
    Empty the food processor onto a clean surface. Use your hands to mold into a ball, then flatten the ball into a disk. Sprinkle with a little flour, wrap with plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days, before rolling.

    5 Preheat oven to 400°F.
    6 Prepare the filling: In a large skillet, melt butter on medium heat. Add the onions, carrots, and celery, and cook until the onions are translucent, about 10 minutes. Add the flour and cook, stirring, one minute more.
    Whisk in 2 1/2 cups of the chicken stock. Whisk in the milk. Decrease the heat to low and simmer for 10 minutes, stirring often until thickened and creamy.
    Add the chicken meat, thyme, sherry, peas, parsley, salt and pepper and stir well. Taste and adjust seasoning if necessary. Divide the warm filling among six 10-ounce ramekins.

    7 Prepare the crust: Roll out dough on a lightly floured surface to a little less than a quarter-inch thick.
    Cut into 6 rounds, slightly larger than the circumference of the ramekins. Lay a dough round on each pot pie filling.
    Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins. Cut a 1-inch vent into each individual pie. Use a pastry brush to apply an egg wash to each pie.

    8 Bake: Line a baking sheet with foil, place the pies on the baking sheet. Bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling.
    Let cool for at least 5 minutes before serving. LEGGI TUTTO

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    Chicken and Dumplings

    1 Heat the chicken stock to a gentle simmer in a medium pot.
    2 Brown the chicken: In a large (8-quart or larger) thick-bottomed pot, heat the butter or olive oil over medium-high heat. Pat dry the chicken pieces and sprinkle with salt.
    Working in batches, brown the chicken pieces, placing the pieces skin-side down first; this will render out fat you will use to build the stew later.

    3 Poach the chicken in the stock: Once the chicken pieces are browned on all sides, remove them from the large pot, and turn off the heat. Remove and discard the skin from the chicken pieces and put the chicken pieces into the pot of simmering stock.
    Poach the chicken in the stock until cooked through, about 20 minutes or so.
    Remove the chicken pieces and set on a tray to cool for a few minutes. When the chicken pieces are cool to touch, pull the meat off the bones and cut into 2-inch chunks. Set aside.
    4 Cook the vegetables until softened: Return the heat on the large pot to medium-high. When the pot is hot, add the onion, celery, carrot and thyme and sauté until soft, but not browned, about 4 to 5 minutes.

    5 Add the flour and stir well. The flour will absorb the fat in the pot and will stick a little to the bottom. Reduce the heat to medium-low and stir the flour vegetable mixture constantly for 2 to 3 minutes. Do not let it burn.

    6 Add sherry, slowly add stock: Get a ladle ready and have the pot of simmering chicken stock nearby. Add the sherry to the flour vegetable mixture. It will sputter and seize up.
    Add a ladle of hot chicken stock and stir well. It will be goopy. Add another ladle, then another, stirring all the while, until the broth comes together.
    Add the rest of the chicken stock and the reserved chicken meat. Increase the heat and bring to a simmer, then reduce the heat to maintain a gentle simmer while you make the dumplings.

    7 Make the dumpling batter: Whisk together flour, baking powder, and salt in a medium bowl. Add (optional) chopped fresh herbs. Add melted butter and milk to the dry ingredients.
    Gently mix with a wooden spoon until mixture just comes together. (Note: do not over-mix or your dumplings will turn out too dense.)

    8 Add dumplings to the stew: Drop dumpling batter into the simmering stew by heaping teaspoonfuls, over the surface of the stew. (Note that the dumplings will easily double in size as they cook.) Cover and simmer until dumplings are cooked through, about 15 minutes.
    Once you have covered the pan, do not uncover and peek while the dumplings are cooking! In order for the dumplings to be light and fluffy, they must steam, not boil. Uncovering the pan releases the steam.
    If after 15 minutes the dumplings are still not cooked through (use a toothpick or skewer to test), then cover pan again and cook for another 5 to 10 minutes.

    9 Finish the stew: Gently stir in peas, parsley, and cream, if using. Add more salt to taste. Ladle portions of meat, sauce, vegetables, and dumplings into soup plates and serve. Note that the stew will continue to thicken the longer it sits. LEGGI TUTTO

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    Slow Cooker Pot Roast

    Slow Cooker Pot Roast with potatoes and mushrooms is comfort food at its finest. Let it cook all day in the slow cooker or Crockpot. Dinner is ready when you are!

    Knowing dinner is basically done before I even go to work makes me feel like a superhero. No matter what the day brings, I know we’ll walk into a house smelling of roast long simmered in herbs, wine, and garlic. Now, that’s not a bad way to end a workday.
    VIDEO! How to Make Slow Cooker Pot Roast

    WHAT’S THE BEST CUT OF MEAT FOR POT ROAST?
    Leaner cuts of beef are best for the slow cooker or Crockpot. The long, slow cooking method helps the connective tissue and fat breakdown slowly over many hours, which yields fork-tender bites of beef.
    TIP: If you’ve ever made a tough roast it’s usually because it was either cooked at too high heat, for not enough time, or both. Cooking tough cuts all day in the slow cooker takes care of both problems.
    I prefer one of two cuts for the slow cooker:
    Chuck roast, also called arm roast, is lean and comes from the shoulder of the cow.
    Rump roast, also called a bottom round roast, is even leaner than a chuck roast and is cut from the cow’s hindquarter.

    CAN I PUT A FROZEN ROAST INTO A SLOW COOKER?
    It’s best not to. The USDA recommends always thawing meat before adding it to the slow cooker or Crockpot. It also says the best way to thaw meat is in the refrigerator, in cold water, or in the microwave.
    Thaw in the fridge: You will need 24 hours to thaw a 3lb roast in the refrigerator.
    Thaw in water: 2 to 3 hours, while changing the water every 30 minutes to thaw a 3-pound roast using the water method.
    Thaw in the microwave: All microwaves have different wattages and power levels. How long it takes to thaw a roast in the microwave depends on your microwave. However, the USDA recommends cooking the roast immediately upon thawing it using this method.
    DO YOU HAVE TO SEAR IT?
    No, no you don’t. You can totally skip the searing step and dump everything into the slow cooker or Crockpot, then be on your way and save yourself 10 minutes in the morning. But if you have the extra time, searing adds an extra layer of flavor.

    WHAT CAN BE DONE AHEAD OF TIME?
    I often prep elements for the next day’s dinner before I clean up tonight’s dinner. I figure the kitchen is already messy, so I might as well cut a few more vegetables and measure a few more spices.
    If you know you aren’t a morning person, then, by all means, prepare 90 percent of this slow cooker pot roast the night before: make the spice rub, and peel and cut the vegetables. You can even sear the roast, and deglaze the skillet. Just make sure you save the deglazing liquid. Keep it all in the fridge overnight. In the morning all you have to do is put it in the slow cooker.
    HOW LONG TO COOK POT ROAST In the Slow Cooker?
    If you are making this roast on the weekend, when you’re likely to be around, feel free to cook it on high for about four to five hours. If you need it to cook all day while you’re at work, set your slow cooker or Crockpot to low, and let it braise until you get home – about eight to 10 hours.

    HOW TO MAKE POT ROAST GRAVY
    I LOOOVVVVVEEEEEEE gravy. I mean I LOVE it! I think it needs to be on everything all the time.
    When I first wrote this recipe, I wanted the gravy to be thick, and made perfectly in the slow cooker without any extra work, but as lovely as that idea was, my gravy didn’t get as thick as I wanted it to.
    In the end, I decided transferring some already-hot slow cooker liquid into a saucepan on the stove, bringing it to a boil, and adding cornstarch to make a proper gravy wasn’t too much to ask.
    I wouldn’t skip this step. It takes less than five minutes, and thick flavorful gravy makes this dinner even more delicious!
    WHAT TO DO WITH LEFTOVERS?
    Pot roast leftovers are almost (almost) unheard of in this house. BUT, when I do have leftovers, I love sautéing some onions and celery in a pot, giving the leftovers a rough chop so they are spoonful-size pieces, adding it to the pot (including any cooking liquid and gravy), then thinning it if necessary. Voila! You have beef stew.
    If you’ve eaten all the vegetables and you only have some roast remaining, you can also cook extra potatoes and onions in buttermilk, puree them, so they are the consistency of soup, shred leftover pot roast and add it the pureed potato soup. Top with freshly cut chives.
    Finally, there’s nothing wrong with a grilled roast beef sandwich. Add some marinated peppers and bit of cheese. Butter that bread and slap it on a griddle. You just won lunch.
    MORE GREAT ROAST RECIPES!

    Updated October 12, 2020 : We spiffed up this post with a new video! Enjoy! LEGGI TUTTO

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    Easy Tomato Soup

    This Classic Tomato Soup is rich with a velvety texture. It’s easy to make with canned tomatoes, and perfectly suited for all of your grilled cheese dipping needs. Better than a can of Campbell’s and just about as easy!

    Photography Credit: Alison Bickle

    Featured in 14 Recipes That Make the Most Canned Tomatoes

    Tomato soup and grilled cheese sandwiches are best when the air turns crisp, the mornings are damp, and the days are short. The soup’s simplicity only accentuates its role as a tincture on a cold fall evening. Its velvety texture is a robe of warmth.
    VIDEO! How to Make Easy Tomato Soup

    HOW TO MAKE HOMEMADE TOMATO SOUP
    Whether you’ve canned your own tomatoes or bought them at the store, this soup comes together in about 20 minutes using pantry staples—canned tomatoes and tomato sauce, salt, pepper, and of course, butter.
    Dice an onion; add a little garlic, and let it simmer! I use an immersion blender to puree it, but if you don’t have one, don’t worry. You can also use a countertop blender, or don’t bother blending it at all.
    This recipe is as easy as dumping soup from a can, but makes more servings and tastes much better.
    WAYS TO ADAPT THIS SOUP
    To make creamy tomato soup, just add heavy cream.
    If you want it creamy but without the cream, puree some canned cannellini beans and add them in (like we do in this recipe for Creamy Tomato and White Bean Soup).
    Simmer the soup with a couple sprigs of thyme.
    Stir in sliced fresh basil just before serving.
    Want to be dairy-free? Replace the butter with olive oil.
    Add some cooked cheese tortellini.
    Want more texture? Don’t bother blending.

    WHAT TO SERVE WITH TOMATO SOUP?
    Tomato soup is to grilled cheese what peanut butter is to jelly, but you don’t have to stop there.
    Make homemade croutons.
    You can always go the oyster cracker route.
    A simple Caesar salad would do the trick.
    My grandmother used to make tomato soup and serve it to me with cottage cheese and dried minced onions. I eat it this way to this day.
    Add cheese tortellini to the soup to make it more of a meal.
    Serve it with a white fish such as cod or tilapia.
    CAN YOU FREEZE TOMATO SOUP?
    Absolutely! Tomato soup is the perfect recipe to make ahead and save for a busy weeknight meal down the road. You could also give it to friend who is recovering from an illness, just had a baby, or is feeling a little overwhelmed and could use a home cooked meal! Make a double batch, freeze half, and have it ready when you (or someone you love) needs it!
    Keep it in any freezer-safe container. Make sure you leave enough space (about an inch) for the soup to expand as it freezes. It should keep for up to six months.
    NEED MORE SOUP?

    Updated October 8, 2020 : We spiffed up this post with a new video! Enjoy!

    Easy Tomato Soup Recipe

    This soup uses flour to help thicken it a bit. If you are gluten-free, skip the flour, and instead mix together 2 tablespoons of cornstarch and 1 tablespoon of cold water. Stir it into the soup when you bring it to a boil, and let it simmer.

    Ingredients
    5 tablespoons butter
    1 large onion, yellow or white, diced
    4 large cloves garlic, minced
    1 1/2 teaspoons kosher salt
    1 1/2 teaspoons freshly cracked pepper
    3 tablespoons flour
    1 (28 oz) can crushed or diced tomatoes
    1 (8 oz) can tomato sauce
    4 cups (32 oz) low sodium chicken stock
    1 tablespoon sugar

    Method

    1 Sauté the onions and garlic: In a Dutch oven set over medium heat, add the butter. Once it starts to foam, add the onion, garlic, salt, and pepper. Stir until both have softened and are fragrant, about 7 minutes.

    2 Make the roux: Add flour. Stir to make a paste. Continue stirring until the flour has taken on a light brown color. Stir and scrape with wooden spoon, 5-7 minutes. The onion paste should look golden with a little brown caramelization.

    3 Add tomatoes and stock: Add crushed tomatoes, tomato sauce, chicken stock, and sugar. Stir to combine. Cover the pot and bring to a boil over medium high heat, then reduce heat to medium and let simmer uncovered for about 20 minutes.
    4 Purée and serve: Purée the soup with an immersion blender. Alternatively, fill a countertop blender less than halfway with the hot soup. Remove the center lid insert. This allows the hot steam to escape. Cover the hole with a folded kitchen towel and place your hand over the top. Blend. Repeat as necessary until all of the soup has been puréed.
    Ladle into bowls, topped with freshly cracked pepper, slivered basil, and of course, grilled cheese sandwiches.

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    Summer Miller
    Summer Miller is the Senior Editor for Simply Recipes based in Nebraska. Her work has appeared in Bon Appetit, Eating Well, Grit, SAVEUR, and Every Day with Rachael Ray, among others. Her first book is New Prairie Kitchen (Agate Publishing, 2015).
    More from Summer LEGGI TUTTO

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    Cranberry Apple Crostata

    1 Make the dough: In a food processor, pulse the flour, sugar, salt, and butter pieces until the butter is incorporated into small, pea-size pieces. 

    Open the lid, add 3 tablespoons of the ice water, and pulse again until the mixture looks uniform.
    Press a small amount of dough together in your hand. It should hold together firmly. If it feels dry or crumbly and doesn’t hold together well, add more ice water, 1 tablespoon at a time.
    2 Refrigerate the dough: Turn the dough out onto the countertop, and press into a flat disk. Wrap in plastic wrap and refrigerate for at least 30 minutes or up to 2 days. 

    3 Soak the cranberries: In a microwave-safe bowl, heat the cranberries and cranberry juice for 30 to 45 seconds, or until warm. Let the cranberries soak for 15 minutes while you prepare the filling.

    Drain and set aside 1 rounded tablespoon of cranberries for garnish. 
    4 Prepare the apples: Peel, core, and cut the apples into quarters. Cut each quarter into 4 to 5 wedges and place in large mixing bowl. Fold in the cranberries. 
    In a small bowl, whisk together the flour, brown sugar, cinnamon, and salt. Fold the sugar mixture into the apples and set aside. 

    5 Preheat the oven to 400ºF. Line a rimmed baking sheet with parchment paper.
    6 Roll out the dough: On a floured work surface, roll the dough into a 13-inch circle. Place circle on prepared baking sheet. 
    7 Assemble the crostata: Mound the filling in the center of the dough, leaving a 3-inch border all around. Fold the dough over the fruit, pleating as necessary and pressing gently to seal the pleats. Brush the dough with the egg wash.

    8 Bake the crostata: Bake for 40 to 45 minutes, or until the apples are tender, the filling bubbles and the crust is golden brown.
    Remove from the oven and sprinkle with the reserved cranberries. Place the baking sheet on a wire rack to cool for at least 20 minutes before slicing and serving. LEGGI TUTTO

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    Texas Sheet Cake

    A chocolate sheet cake the size of Texas! This thin cake is blanketed with a warm, pourable frosting and topped with pecans. It’s definitely a crowd-pleaser!

    Have you ever had Texas Sheet Cake? It’s made up of a thin layer of moist chocolate cake topped with a layer of warm, poured chocolate icing and sprinkled with pecans — an easy, unfussy cake to make for a crowd!
    Video! How to Make Texas Sheet Cake

    Where Does Texas Sheet Cake Come From?
    The origins of this cake are murky. Some sources say it may have first shown up in a Texas newspaper, which is why it’s called “Texas” sheet cake, while others claim the name comes from the fact that it’s the size of Texas.
    Regardless of its origins, this cake is truly a crowd-pleaser—I sent one version to my husband’s office and there was a legit line of people waiting to snag a slice.

    WHAT MAKES AN AUTHENTIC TEXAS SHEET CAKE?
    When researching this classic cake, three common characteristics for “authentic” Texas sheet cake turned up again and again:
    Natural unsweetened cocoa powder (such as Hershey’s)
    Buttermilk
    Pecans
    There are some versions that swap out the buttermilk for sour cream (I tried it and didn’t think it changed the final result). Instead of water, some recipes use coffee, which enhances the cocoa flavor and makes for a richer tasting cake. Feel free to use it if you have some on hand.
    Some versions also left the nuts out altogether, though I think they add a much appreciated crunch so I kept them in my version. I also tried a version topped with half toasted coconut and half mini chocolate chips; both were delicious so give them a try if you like!
    BAKE IN A SHEET PAN—OR CHANGE IT UP!
    The classic recipe is meant to be very thin and is baked in a 13×18-inch sheet pan (technically a “half-sheet” pan). This will make about 36 slices.
    This said, you can also make this cake in a 9×13-inch pan to make a thicker cake, or you can make it into 24 cupcakes. The baking time will be about 10 minutes longer for the 9×13-inch cake and slightly shorter for cupcakes; bake until a toothpick inserted in the middle comes out clean.

    BE CAREFUL NOT TO OVER-BAKE THE CAKE
    While the frosting helps keep this cake ultra-moist, make sure not to over-bake the cake. It is so thin that it can quickly dry out if left too long in the oven.
    Bake just until a toothpick inserted in the center comes out clean and the top springs back to the touch.
    HOW TO FROST A TEXAS SHEET CAKE
    The frosting should be poured onto the cake while both are warm; this way, some of it soaks into the top layer of the cake and creates a glazed top.
    However, it’s crucial that the cake not be too hot. I tried pouring the frosting right when the cake came out of the oven, and that was a mistake—the cake ended up mostly absorbing it. On my next attempt, I let the cake rest a few minutes while I prepared the icing and then poured it on.
    A couple of minutes made all the difference between the cake top looking like the cratered surface of the moon versus a nice shiny glaze.
    Also, be sure to sprinkle any toppings you want as soon as the icing is poured, as it starts to set almost immediately into a thick glaze—similar to that on a donut, with a matte finish.

    SERVING AND STORING TEXAS SHEET CAKE
    After frosting, you can serve this cake immediately, or a day or two later. To slice, serve the cake straight from the pan. Slice it with a thin, sharp knife and use a thin, flexible spatula to transfer each slice to a plate.
    Store slices of leftover cake on the counter in an airtight container with a lid or covered in plastic wrap.
    This cake also freezes well, too. Just be sure to wrap it well in plastic once the icing is completely set and dry to the touch (otherwise the plastic will stick to it). Loosen the plastic wrap and bring it to room temperature on the counter for a few hours before serving.
    MORE CROWD-PLEASING CHOCOLATE DESSERTS LEGGI TUTTO

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    Peanut Butter Balls (Buckeyes)

    Chocolate-dipped peanut butter balls or Buckeye balls are so easy to make at home with this easy Buckeye recipe. An essential for any cookie tray!

    Photography Credit: Irvin Lin

    The combination of chocolate and peanut butter is an obvious winner for anyone who has ever tasted a peanut butter cup, and peanut butter balls, or buckeye balls, are no exception.
    Named for their resemblance to the nut of the buckeye tree, these chocolate-dipped peanut butter balls are easy to make at home with very little work using the buckeye recipe that follows.
    Video! How to Make Peanut Butter Balls (Buckeyes)

    Discovering Buckeye Balls
    Even though I grew up in the Midwest, where Peanut Butter Buckeye balls are popular, I was strangely oblivious to them until I moved to California. One day, a co-worker at my day job brought a tray of Buckeyes into the office, and I quickly devoured a few too many, rendering myself relatively useless from the sugar aftershock for the rest of the afternoon.
    I remember going home and proclaiming my love for this new confection to my partner. He gave me the side eye. “How have you never heard of Buckeyes before?” was his response. Apparently, I have been missing out all my life.

    Why are they Called Buckeye Balls?
    These chocolate-coated rounds of sweetened peanut butter look nearly identical to the nut from a buckeye tree, a tree native to the midwestern United States and the state tree of Ohio. This explains why the peanut butter balls are so popular in Ohio and the surrounding states like Indiana, where my partner is from.
    The candy looks so much like the nut that, when he was a kid, my partner’s parents would always instruct him, “Now, remember, you can eat these peanut butter ball candies, but don’t eat the actual buckeye nuts on the ground!” To this day, he still remembers that warning and repeats it every time he eats one.
    Thie Buckeye recipe makes quite a few balls, so my own warning is to limit yourself to eating just a few of these Buckeye balls at a time. Otherwise, you may find yourself falling into the same sugar aftershock that I did when I initially discovered my love for these delicious little peanut butter balls!
    Tips for Making Peanut Butter Balls
    It may sound fussy, but make sure to sift the powdered sugar into the peanut butter using a strainer or you’ll wind up with clumps in your buckeyes balls.
    Also, keep in mind that you need to chill the peanut butter balls after forming them, and again after you dip them in the chocolate, so plan accordingly.

    From the editors of Simply Recipes

    The Best Peanut Butter for Buckeyes
    The best peanut butter to use here is one of the standard, mainstream brands like Jif, Skippy, or Peter Pan. These brands have the added oils you need to keep the peanut butter from separating. Go for smooth and creamy over crunchy, though using crunchy peanut butter can add some interesting texture to your peanut butter balls.
    Avoid natural peanut butters. Peanut butter balls made with natural peanut butter will end up drier and more crumbly.
    How to Store & Freeze Peanut Butter Balls
    Store buckeyes in an airtight container or ziplock back in the refrigerator. They should keep for several weeks.
    They can also be frozen for up to three months.
    More Peanut Butter Treats!

    Peanut Butter Balls (Buckeyes) Recipe

    Buckeye balls can be kept in an airtight container in the fridge for several weeks, or (wrapped tightly) in the freezer for several months.

    Ingredients
    1 1/2 cups (390 g) smooth peanut butter (not “natural”)
    1/2 cup (115 g / 1 stick) unsalted butter, melted
    1 teaspoon vanilla extract
    3/4 teaspoon kosher salt
    3 1/2 cups (400 g) powdered sugar
    3 cups (525 g) semi-sweet chocolate chips

    Method

    1 Make the peanut butter filling: Place the peanut butter, melted butter, vanilla and salt in a large bowl and stir until well blended. Sift 2 cups of powdered sugar into the bowl using a fine-mesh strainer and stir until the sugar is absorbed. Sift the remaining powdered sugar and mix in and a smooth stiff paste forms.

    2 Shape the filling into balls: Scoop up a small portion of dough (a small cookie scoop is great for this!). Form 1-inch balls by rolling them between your palms.
    Place on a rimmed baking pan lined with a piece of parchment paper. Repeat until all the peanut butter filling is gone.
    Skewer each ball with a toothpick; you’ll use this to dip the balls in chocolate later. It’s best to do this now because the balls might be too hard later.

    3 Chill for at least 1 hour or overnight in the refrigerator so the balls become firm enough to dip.
    4 Melt the chocolate for the coating: Once the peanut butter balls have chilled, place the chocolate chips in a microwave safe bowl and microwave in 30 second increments on high power, stirring between each cook cycle, until the chocolate has melted and is smooth.

    5 Dip the peanut butter balls in the melted chocolate: Holding the peanut butter balls by the toothpick, dip it in the melted chocolate until 3/4 of the ball is covered in chocolate. Leave the top of the ball uncovered so you can see a little of the peanut butter. Place back on the baking sheet and repeat with the remaining balls.

    6 Chill the buckeye balls: Refrigerate for at least 1 hour or overnight for the chocolate to solidify. Once the chocolate is solid, wet your finger and smooth over the hole the toothpick has formed with your finger.
    7 Store buckeyes in an airtight container in the refrigerator until ready to eat. Buckeyes can be kept in an airtight container in the fridge for several weeks, or (wrapped tightly) in the freezer for several months.

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO