I hope that you all had a nice and relaxing Christmas/holiday with your family!! On Christmas Eve, Mary’s boyfriend’s (Todd) family came over for dinner. We all had a really nice night. Todd’s Father brought a delicious antipasta spread, Mary made homemade bread (yumm), my mom made fresh pasta with lobster, shrimp, and crab in red sauce (yes, please!!!) and I made Chocolate PB truffles, biscotti, and chocolate chip cookies. We all had a really nice time together…very relaxing!
On Christmas morning Danielle came over and we opened presents and had breakfast. I felt bad that Danielle couldnt be here for Christmas Eve or Christmas dinner– she had to work in the hospital. It was nice that she could be here on Christmas morning, though! After breakfast we went on a run. It felt good to be outside and felt great to workout– I have lost a lot of endurance, though And to imagine..just a month ago I was running the Philadelphia Marathon…go figure! haha
For Christmas dinner my family went to visit my Mommom in the nursing home. We had 17 people at the nursing home! My Mom prepared food at home and brought it over and we had dinner together in a room they had for us. It was a really nice night and I wouldnt have wanted to spend Christmas any other way. It was so nice to be all together as a family. It really makes me so sad to see my Mommom so unhappy/ in pain and to see the sadness on my Poppop’s face. It truly breaks my heart.
These truffles are part of what I made for dessert on Christmas Eve. When I saw this recipe for Crispy Chocolate Peanut Butter Truffles on How Sweet Eats, I knew this recipe had to be MINE…ALLLLL MINE!! Anything with peanut butter and chocolate is a WIN in my book. It’s the perfect combination, isnt it? Make these. They are GOOD, REALY good. and guess what? they are super easy to make, too! DO IT.
- 2 cups creamy peanut butter
- 2 cups powdered sugar
- 6 tablespoons unsalted butter, softened to room temperature
- 1 tablespoon vanilla extract
- 2/3 cup crisped rice cereal
- 2 1/2 – 3 cups milk chocolate chips
- In the bowl of an electric mixer, beat peanut butter and butter until creamy and smooth.
- Gradually add in vanilla extract and powdered sugar with the mixture on low, speeding up once it becomes more combined. At this point you should have a cookie “dough” (depending on your brand of peanut butter you may need a little more sugar – add it 1-2 tablespoons at a time while mixing).
- Using a spatula, gently fold in crisped rice cereal so it gets distributed through the batter, adding more is desired. Be careful not to crush all the cereal so it stays crispy.
- Once combined, roll dough into balls (mine were slightly more than teaspoon-sized) and place on a parchment-covered baking sheet. Some of the balls will have crisped rice edges sticking out and some may be crumbly – that’s okay, just roll as smooth as you can occasionally squeezing the dough together if needed.
- Refrigerate for 60-90 minutes.
- Melt chocolate in either the microwave (I melt in 30 second increments while stirring) or in a double boiler.
- Remove peanut butter balls from fridge and dip in chocolate, then place back on parchment. (**Jessica from How Sweet Eats suggests to use two forks to dip in the chocolate and then place on parchment paper).
- Refrigerate for 30 minutes before serving. Store in the refrigerator! (but I would let them sit out a bit before serving them because they taste better—in my opinion–when they arent right out of the fridge!)
Note: if you want the peanut butter drizzle, I simply melted 1/2 cup of peanut butter chips then used a spoon to drizzle.
This is Mary helping to prepare Christmas Eve dinner…killing God’s innocent, delicious lobster creatures.