Welcome to Kitsune’s Kitchen, where this food snob prepares awesome foods like pizza, Sloppy Joes, chimichurri chicken and more! Today is a special day for me as us Pagans celebrate the midway point of our second High Holy day, Beltane. So in honor of the festivities, I offer a whole bunch of sweets! CLICK THE PICTURES for more great stuff (and also the sources of the pictures).
How about we start off with some Peanut Butter Balls?
Peanut Butter Balls
1 — 18 oz. jar of smooth or chunky peanut butter — I prefer smooth
1 — 16 oz. bag of confectioners sugar
1/4 cup butter, melted
chocolate almond bark
chocolate candy melts
12 oz. semi-sweet chocolate chips & 2 tsp. shortening
In a large bowl, stir together the peanut butter, confectioners sugar and melted butter until the mixture is crumbly. For the next step, the best way that I’ve found to make a smooth filling is to use your hands to mix everything together.
Line a baking sheet with foil. Roll the peanut butter filling into 1 inch balls and line the baking sheet with rows of the balls. Set the baking sheet in the freezer for 5-7 minutes to chill the peanut butter balls for easier dipping.
While the peanut butter balls are chilling, melt the chocolate in the microwave in a microwave safe bowl that is deep enough for dipping. I melted 6 blocks of chocolate almond bark at a time, stirring at 45 second intervals until smooth.
Remove the baking sheet from the freezer. Insert a toothpick or wooden skewer into a peanut butter ball and then dip it into the chocolate, turning quickly to cover the entire candy. Place onto a second baking tray that has also been lined with foil. Swirl the chocolate on the top of each candy for a pretty design. Refrigerate until the chocolate has completely dried.
Store the candies in a sealed container in the refrigerator.
For this next recipe, I actually saw one of my Facebook friends post this up for her daughter’s birthday party. She used cake batter instead of cupcakes, and icing instead of whipped cream. I bet you could even do this with brownies! These would be fun party favors or even a late night snack for the family.
The next recipe is something I have recently fallen in love with: cake pops! Oh, they are so delicious and are so gone in a heartbeat. Starbucks sells them, but you can make your own much cheaper! This would also be good if you have to organize fundraisers.
For these, I like to use ice cream or milk, but you can easily change it to ice or fruit juice if you are lactose intolerant. I recommend V8 Fruit Fusion because the taste is amazing (psst, they also make great mixers for adult beverages!).
2 cups sugar
1 (16 oz) can pumpkin
1 1/2 cup oil
3 cups flour
2 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1 tsp salt
2 cups semi-sweet choc chips
Mix dry ingredients in lg bowl. In another bowl, beat eggs, sugar, pumpkin, and oil. Pour pumpkin mixture into dry ingredients and mix until moistened. Stir in choc chips. Fill muffin tins lined with paper 2/3 full. (makes about 30 muffins). Bake at 400 degrees for 16 to 18 min. Cool in pan 5 min, and remove from pan to cool on rack.