I love how cooking and baking
certain things in my kitchen brings back so many memories of family and
friends that I love so much. This year, when I started my tradition of
making buckeyes for the holidays, I couldn't help but stroll down Memory
Lane.
I started making buckeyes with my mom and sister a long time ago. My mom made them every year to give as holiday gifts, and when we were old enough, Megan and I loved helping her. When I went away to college, Angie, Heidi, and Lauren joined in my tradition and we all made buckeyes together every year when we did our gift exchange. After college was over and we all went our separate ways, I can remember making buckeyes alone in Centerville, and crying because I missed my friends so much. It wasn't long, though, until I had made some new, amazing friends and made buckeyes (and more memories!) with Lindsay and Sara. And when we moved to New York, I introduced buckeye making to Danielle and Shara during a playdate with all our boys. Last year, Jarrod joined me in my buckeye making extravaganza, and this year, my favorite little helper, Gavin joined in. Call me crazy, but the whole time I was making buckeyes this year, I was thinking about all those lovely ladies that have made the delectable desserts with me in the past and how the tradition started so long ago with my mom in 'Dixie's Diner.' One day, I'll be in the kitchen making them with my own daughter...and I can't wait!
So, how do you make these wonderful things? Well, here you go!
Start with two sticks of softened butter.
Add 2 cups of peanut butter.
Then, add 6 cups of powdered sugar and 2 tsp. vanilla.
Get your hands dirty and start mixing! Really...your hands are best for this part.
You'll eventually end up with a ball of peanut butter mixture like this....
Start taking chunks of the peanut butter mixture and roll it between your hands to make small balls. I place mine on a nonstick baking sheet.
This is what Gavin's plate of rolled buckeyes looked like! :)
Place the buckeyes in the refrigerator to get cold.
In the meantime, melt 12 oz. of chocolate chips and about 1/2-3/4 bar of paraffin wax (I use Gulf Wax - it's near the canning supplies at the grocery store) in a double boiler.
When the chocolate has melted and the peanut butter balls are chilled, use a toothpick to dip the buckeyes in the chocolate about 2/3 of the way up. You'll end up with a small section of peanut butter left to be seen. Transfer them back to the baking sheet, pinch the hole to close it up, and then chill again.
I realized as I was posting this that I didn't get pictures of the dipping process or the final product. I did get this one of Gavin trying to dip his...
And if you want to see what the buckeyes will look like, just check this old blog post: Buckeyes
Enjoy!
