I did NOT anticipate taking a few weeks off, but once again – I took a little break. It has been an incredibly busy time. I know it’s busy for everyone around the holidays. We also get to throw a couple of birthdays in during December, which adds to it.
With the end of one year and the beginning of another I have to finalize things at the job and plan for the next (current) year. This looks like it’s going to be a busy one!
In the midst of all of that, I lost my passwords. To everything in my life. This may sound overdramatic or even slightly ridiculous. The reality is that I am not a password type of person. I have so many different things that I have to have passwords for that I have to have a way to keep track of them. My way was inadvertently erased. Gone from existence. Into the ether. Thank God for Daughter Number Two being patient and much more tech savvy than I am! She has been helping me slowly but surely rediscover all of my passwords! Now I can get back to my life!
I was super excited to have a few days off before Christmas to make some Christmas candy for the family. I chose to make a couple of my maternal Grandmother’s recipes. One of the recipes was for Peanut Butter Bonbons. I had eaten them when I was much younger (when I was a child) and though they were the greatest things on earth. Of course, that was before I tried to make them. I’m grateful to the Hubs for his arm strength in getting them mixed together smoothly. I would still be mixing! They turned out to be tasty, but not as pretty as my Grandmother’s. Ah, well. Practice makes perfect.
Peanut Butter Bonbons
- 1 stick butter
- 2 cups peanut butter
- 1 pound powdered sugar
- 3 cups crispy rice cereal
- 1-12 ounce package semi-sweet chocolate chips
- ½ block paraffin
In a large bowl melt butter in microwave. Add the peanut butter , powdered sugar, and cereal. Blend well with your hands. Melt the chocolate chips and paraffin in a double boiler, or a microwave. If you melt chocolate in a microwave be sure to use 50% power and stir every 30 seconds to prevent burning. Stir until smooth. Set aside. Form peanut butter cereal mixture into ½” balls. Dip the balls into the melted chocolate and place on waxed paper to harden. Store in the refrigerator.
I had never used paraffin in coating candy before. I really liked the sheen that it gave to the chocolate. I did learn a few lessons about using paraffin for dipping chocolate. First, cut the paraffin into small pieces or grate it. It makes it much easier to melt. Also, the more paraffin, the glossier the chocolate, but it will also take on a waxier taste. I think using a little less would still give a great sheen without the overly waxy taste.
This made enough for home and for sharing (The Hubs was not convinced). Everyone who tried them loved them, so they will definitely be added to the annual cookie and candy making list.
Speaking of lists, I have a new place to store my passwords so that I won’t accidentally delete them all. I am glad to be able to post things and communicate with everyone again! I think a retina scanner would be easier…
I hope you enjoy these little bonbon morsels from my childhood as much as my own children did!