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Chocolat (Covered Peanut Butter Rice Krispie) Balls

12 Jan

I’m a little late, considering that these cookies are holiday cookies, but they’re good any time!  I was at my grandmother’s house, three days after Christmas 2009, and having my annual tradition of eating all of her leftover cookies from Christmas.  She had at least 8 different kinds of cookies, and most of them were familiar to me.  Then, however, she took out another Tupperware, containing three spherical chocolates.  Of course I tried them before even asking what they were!  I bit through the chocolate shell to find a sweet center with peanut butter and crunchy rice krispies! She gave me the recipe and I’ve made them a few times since

I made them right after New Years this year, and entirely by myself for the first time, which was scary.  Usually I let someone else do the dunking part, since I’m really not very good at that.  My grandmother’s recipe makes around 88 cookies, so I always cut it in half, although for some bizarre reason, this time I made them, it didn’t seem to make 44, which was especially strange since I made them small.  What? Are you accusing me of eating an excessive amount of the cookies before they were finished?! Ok, maybe a little 😉

My favorite cookies tend to be ones that you can snag little pieces of throughout the process, and these really are!  Ok ok, enough talking, more FOOD

Why yes, I do have a heart shaped cookie sheet 🙂

Chocolat Balls:

Serves 88

1 stick of butter (melted)

2 cups of peanut butter

3 cups of rice krispie cereal

1 pound of confectioners sugar

11 ounces of milk chocolate

16 ounces of chocolate chips

Directions: combine sugar, peanut butter, and cereal in a large bowl–mix with hands!  Roll into small balls and place on a parchment lined baking sheet.  Refrigerate for an hour.  Melt the milk chocolate and the chocolate chips together in a bowl, and dip the chilled cookies into the chocolate (trick: the colder the cookies are, the easier this is).  Refrigerate again until the chocolate forms a hard shell–approximately another hour.





25 Dec

After the 364 day wait, it’s finally here: CHRISTMAS!!!

And Christmas is in my opinion the best day for food.

Sure, some may say, “Um, don’t you mean Thanksgiving?” but I say no, I mean Christmas, because we are not restricted to having meat as the main dish and a French Canadian-Italian can eat whatever pleases her!

Although, somehow this year I was only in charge of dessert, so we did have turkey (with a side of lasagna, though).

But, being in my happy lazy Christmas mode, I just selected dessert, I didn’t actually cook anything

BUT I’ve made these before.

(keep in mind that I don’t measure things…)

Dirt Truffles

about 3/4 of the box of plain Oreos (or similar store brand kind of cookies)

1 package of cream cheese

chocolate chips (your choice in semi sweet, dark, or milk)


Directions: Put the oreos in the food processor and process well.  Pour the crushed up oreos into a bowl with the cream cheese and stir (by hand is the easiest way)

Stir with hands

The way to mix it

Once thoroughly mixed, roll into balls and place on a cookie sheet lined with parchment paper.  Allow to cool in the refrigerator for at least 30 minutes, although if you’re really freakishly impatient and amazing at chocolate coating, you can go straight on to the next step.  Melt the chocolate chips in a bowl, and roll each dirt ball (dirt like the dessert that has oreo cookie crumbs and chocolate pudding) in the chocolate until completely coated, then place back on the parchment lined cookie sheet.  Refrigerate for approximately an hour at least, or however long it takes for the chocolate to harden.  If you want to be fancy, drizzle white chocolate on it! But I’m much more direct, and there usually isn’t much time for something like that especially on Christmas




22 Dec

After I set up one of my nativity scenes, I realized how desperately I needed some fudge! So, after turning up the Christmas music, and of course getting the right ingredients for fudge, I set off to make some fudge.  I always use the recipe on the back of one of the Ghiradelli bars, but I searched and it wasn’t there! What was I supposed to do?! So I made up something.  I hope it’s decent. Whatever way you end up making fudge, whether you have your own recipe, or you have the guts to try this, make some fudge.  Because it’s delicious, and simple, and chocolately, and delicious, and perfect!  This one didn’t quite reach the correct hardness, but it tasted normal, at least I think it did!


2 bars of Ghiradelli (or another brand) 60% bittersweet chocolate

1 bag of Ghiradelli (or anything else…) of semi sweet chocolate chips (any size)

1 and 1/3 cans (14 oz I believe) of condensed milk

approximately 2 tsp of vanilla extract


Melt a bar and a half of chocolate in a bowl.  Add about half or 3/4 of the bag of chocolate chips and melt those in it.  Add the vanilla.  Mix in 1 and 1/4 of the cans of condensed milk.  Line a glass dish with wax paper, and fill the dish (I used two dishes, but my fudge is a bit thin) with the mixture.  In a separate bowl, melt the remaining chocolate (1/2 a bar and 1/4 of the chocolate chip bag) in a bowl, and add around *2 tbsp of condensed milk (if you do not add the condensed milk, the fudge can be more of a fudge bark, which would probably be delicious).  Pour/place this on top of the fudge, and then put your fudge in the refrigerator for a few hours, or until very hard.

After that, remove the fudge by taking the wax paper out of the dish, and dumping it on to a plate, with the smooth bottom side up.  Cut into whatever sizes you wish, and ENJOY!!!

photo credit to orangechef!


French Toast Deliciousness

12 Dec

I love French toast.  It’s almost as amazing as cheese pancakes (that post to come later)!  But this morning when I was going to make myself some French toast, I decided to change it up a bit, and it turned out deliciously!


Sorry, I didn’t take any pictures because I ate it too fast 🙂

and my apologies, measuring the ingredients is not something that comes naturally to me, so I rarely do, therefore it might be a bit off.


1 egg white

some milk (it was probably about a cup maybe?)

cinnamon (I only use around a tsp at the most, but if you love cinnamon, put in as much as you’d like!)

sugar (just a dash!)

vanilla (1.5 tsp)

maple syrup (1.5 tbsp)

2 pieces of cinnamon raisin bread



Stir all contents (except the bread) in a wide bowl with a fork.  Put in the bread and let it soak for about 2 minutes, and then flip to let the other side soak for another 2 minutes (longer if you’d like)

Turn on the stove and melt butter or margarine on it (a decent amount).  Put the soaked bread on the pan and let cook until golden brown, and flip and let the other side cook until golden brown also. (the less time you cook it the more liquidy it is)

Put on a plate and top with a drizzle of maple syrup and some powdered sugar, and enjoy!

It’s coming…..

28 Nov

Thanksgiving is one of those strange holidays that ends at midnight, when credit cards come out and it’s suddenly BLACK FRIDAY the day for shopping for….wait for it….


And although we continue to eat leftovers (although it’s a tradition in my house to eat solely Italian food for two days after Thanksgiving for dinner—we can’t go without it for too long) such as our delicious cheesecakes and such…oh and I guess the stuffing and potatoes and vegetables…

but yes although we continue to eat leftovers, no one can deny the Christmas season!  It snowed on Thanksgiving—a sure sign that Christmas is just around the corner, literally, 4 weeks away!


So I’ve decided that we should dedicate a decent amount of time to all of the delicious Christmas food we all enjoy so much, because everyone knows that Christmas is the best holiday!

So pull out your Christmas whisks, chicks, and start making Christmas food (or at least seasonally winter food)!!!!!!!!!!!!!!!!!!!!!!!!!!!!

As American as Apple Pie

24 Nov

mmmmmmmmmmmm apple pie, basically the only thing Americans can claim as ours, right? Of course, other countries such as England, France, the Netherlands, and Sweden had their own variations of a pie with the main ingredient being apple far before us, but being American, we like to claim stuff as our own.  So apple pie is ours!

And even though apple pies are common on our Thanksgiving tables, it’s very unlikely that in the time of the pilgrims, there were ever pies with anything but meat in them.  But now apple pies are traditionally eaten around this time of year, when the apples are delicious!

Delicious Apple Pie:


around 7 cups of sliced apples (or around 6 large apples I think)

pie crust (store bought or make your own)

3/4 cup of granulated sugar

1/2 cup of all purpose flour

1/2 teaspoon cinnamon


1 cup of all purpose flour

1/2 cup of butter (=one stick)

1/2 cup brown sugar


Preheat oven to 425

lay out the crust on a 9″ diameter pie dish

Slice your apples up very thin, and use a mixture of apples for perfection.

Add flour, sugar, and cinnamon into the apples, and mix well

At this point, you may want to mooch a piece or two, because it’s totally delicious!

Pour the apple sugar mixture into the crust and spread evenly throughout.


In a seperate bowl, melt butter.  Then add flour and brown sugar and mix thoroughly.  Spread mixture over the pie as evenly as possible.


Cook for 50 minutes (cover for the last 10 minutes if it seems to be getting too dark), and ENJOY