Happy Labor Day! Taylor and I enjoyed ourselves a late breakfast at Magnolia Cafe this morning with our friends, M & C. I got the "Economical" --scrambled eggs, homefries, black beans with a large side of salsa. Tay go the "T-Rex Omelet" with pico de gallo, avocado, cheese and smoked turkey. He also got a short stack of gingerbread pancakes, which I hadn't had in years. They smell like fall and like my highschool breakfast dates with my dad.
On another note, on to dessert. My mom got these as a teacher gift years and years ago. I was rereminded of their greatness a few weekends ago. Homemade Reese's essentially.
1 1/2 cups peanut butter
1 cup butter, softened
1/2 teaspoon vanilla extract
6 cups confectioners' sugar
4 cups semisweet chocolate chips
In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet. Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth. Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.
3 years ago