Thursday, January 29, 2009

Holiday Baking Part 5: Snowball and Peanut Butter Ball Recipes

So many cookies and cakes! Baking tends to involve lots of flour based desserts, so I try to throw in a couple every year that are just pure, straight sweetness. These rich little bites are completely flour free!

The first are my own invention, and I call them snowballs. It's a really simple concept, but I've never seen it done anywhere else, so if you have let me know. These beauties burst with cherry when you bite into them. They're really rich and delicious. Secondly, I've included a recipe for peanut butter balls, a personal favorite of mine, that is from You can never go wrong with peanut butter and chocolate!

Recipe: Snowballs


2 packages of marzipan (it comes in tubes)
1 jar of marischino cherries
White chocolate for melting/dipping (I use Wilton melting wafers)
1/2 cup shredded coconut

Drain cherries.

For each snowball, tear off a small piece of marzipan and roll it into a ball about 3/4" in diameter. Flatten the ball of marzipan on an icing sugar dusted surface with a rolling pin until it is about 1/4" thin. It should look like a thick dumpling wrapper. Place a cherry in the center of the marzipan and wrap the edges of the marzipan upwards to completely enclose the cherry. Press seams together firmly (If they're not sticking well, moisten slightly with a little water). Roll the marzipan wrapped cherry between your palms to smooth out the surface and round out the ball. Each ball should be just under an inch in diameter.

Once all of the cherries have been wrapped in marzipan, melt the chocolate over a double boiler. Dip each wrapped cherry in the melted chocolate and allow excess to run off. Place on wax paper and sprinkle a little coconut on top. Allow the finished snowballs to harden at room temperature (If you cool them in the fridge, they sweat).

Recipe: Peanut Butter Balls


2 cups creamy peanut butter
1/2 cup butter
3 cups icing sugar
3 cups Rice Krispies
3 cups semisweet chocolate chips or melting wafers

Melt peanut butter and butter in saucepan, over low heat. In large bowl, mix Rice Krispies and icing sugar well. Pour melted peanut butter and butter over cereal and sugar and blend together thoroughly.

Form into 1 inch or smaller balls, spread on cookie sheets, chill till firm in refrigerator (over night is okay).

Melt chocolate in double boiler and keep melted while working with balls. Dip peanut butter balls in the melted chocolate and place on a wax paper covered cookie sheet. Optional: Sprinkle with ground peanuts.

Recipe makes about a hundred.

For a picture of both of these recipes, please see the above post on Christmas gift baskets.

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