People we Meet Along the Way...

     I'm not sure if it's the time of year (Lent), the season (Winter) or simply just my female hormones that have me feeling so introspective lately. Whatever the reason, I've been thinking a lot about the people in my life. Not in a melancholy way, but in a gratified way. We are so often caught up in our destination that we forget to appreciate the journey, especially the goodness of the people we meet along the way.  It may sound simple but, I feel that the best things in life are the people we love (and those who love us), the places we've been, and the memories we have made along the way. It's rewarding to stop and remind ourselves of that once in a while.

    Yesterday was what I like to call "Treat Tuesday."  It's my little way of letting my co-workers (and a few select patrons... you know who you are!) know how much I appreciate them. It's also a way to show my gratitude for once again having a job that I love. These truffles were a hit (if I do say so myself) and didn't last long! I did manage to hide a few in the back of our freezer (they freeze well) but I highly doubt they'll be in there long enough to get freezer burn.

Peanut Butter Chocolate Truffles

You will need:

• 2 sticks (1 cup) butter, softened
• 3 3/4 cups icing sugar
• 1 cup smooth peanut butter
• 1 sleeve of graham crackers, crushed
• 3 cups semi sweet chocolate chips, melted

Directions:

• Place graham crackers in a large resealable freezer bag and crush them with the back of a large spoon on your counter top until they are a fine consistency
• In a large bowl, mix butter, icing sugar, peanut butter and crushed graham crackers together until combined
• Roll into 1" balls (or use a small cookie dough scoop as I did) and place them on a parchment lined cookie sheet
• Place cookie sheet in the freezer for at least 20 minutes to allow them to set before dipping
• To make the dipping chocolate, melt the chocolate chips in the microwave for 2 to 3 minutes, stirring after each 30 second interval (be careful not to burn your chocolate!)
• If your chocolate seems too thick you can add a few tablespoons of milk to thin it out
• Once the peanut butter balls have had time to firm up in the freezer, dip them in the melted chocolate using a fork, being sure to tap and scrape off the excess
• Place dipped peanut butter balls back on the parchment lined cookie sheet and allow the chocolate to harden

• In a small (sandwich sized) resealable bag, place a few tablespoons of peanut butter.
• Seal the bag and place it in the microwave for approximately 30 seconds, watching it closely (trust me, you don't want that bag to burst!)
• Once the peanut butter has melted, cut one of the bottom corners of the bag with a pair of scissors. Be sure you are holding the bag over your parchment lined, truffle filled cookie sheet. The smaller the hole the better.
• Begin drizzling the melted peanut butter over the tops of your truffles in a diagonal pattern.

A bit of a messy endeavor, but very much worth it! 

  

 

*This recipe yields approximately 60 truffles 

(enough to share, indulge in, or store in your freezer).

Thanks to Six Sisters' Stuff for inspiring this recipe.

A Day By Any Other Name...

 

     There is something about Tuesday that calls for recognition.  We made it through Monday. That in itself is deserving of a reward.  It's not "Hump Day" nor is it the day before Friday, which is a treat in and of itself. Tuesdays don't really have a significance (other than the fact that you can go to the movies for half price).  Because of this, I have deemed this day "Treat Tuesday." It has a nice ring to it doesn't it? 

 "Mike! Mike! What day is it?  Treat Tuuuuesssdaaaay!" I like it. 

     If you know me, you know that I like to bring treats along with me just about any place I go.  Work is no exception.  Treat Tuesday has taken on a life of its own at the Library. Today, I am bringing in some of these two bite wonders. They are relatively easy to make, don't require an oven and yield fantastic results. They just may have you saying "TGIT!"

Cake Batter Truffles

You will need:

1 ½ cups flour
1 cup yellow cake mix
½ cup unsalted butter, softened
½ cup white sugar
1 teaspoon vanilla
1/8 teaspoon salt
3-4 Tablespoons milk

Truffle Coating:

2 cups of white candy melts
Sprinkles

Directions:

~Beat together butter and sugar using an electric mixer until combined.
~Add cake mix, flour, salt, and vanilla and mix thoroughly.
~Add 3 Tablespoons of milk,  more if needed, to make a dough consistency. 
~Roll dough into one inch balls and place on a parchment paper lined cookie sheet.
~Chill balls in the refrigerator for 15 minutes to firm up.

~Once dough balls have chilled, place candy melts in a glass bowl and microwave in 30 second intervals, stirring in between, until melted. 
~ Using a fork, dip truffles into melted chocolate and remove excess by tapping the bottom of the fork on the side of your bowl.

~ Place truffle back on the cookie sheet and top with sprinkles.
~ Repeat with remaining balls until finished.
~Chill cake batter truffles in an air tight container in the refrigerator until serving (they also freeze well).
~ Makes  24-30 truffles.

*Recipe adapted from: The Girl Who Ate Everything

Let's Bake Some Memories...

     It's a snow day here in our neck of the woods. Schools are closed and that rarely ever happens in Canada. It's a big deal. My kids are thrilled and, I have to admit, so am I.  Now that all three of mine are teenagers now, I find that the special moments are becoming few and far between.  No longer can I plan their play dates and pick their friends. I have to seize the moment and commandeer the snuggles. Today's the day! We are going to bake some memories...

Banana Cinnamon Swirl Muffins

You Will Need:

3-4 overripe bananas, smashed up

1/3 cup melted butter

3/4 cup granulated sugar

1 egg, beaten

1 tsp vanilla

1 tsp baking soda

1/4 tsp salt

1 1/2 cups all purpose flour

For the Swirl:

• 1/3 cup sugar
• 1 tbsp cinnamon

Directions:

• Preheat oven to 350°F
• Line your muffin pan with 12 paper liners or spray a 9×5″ loaf pan with cooking spray
• Mix bananas, butter, sugar, egg, and vanilla together
• Sprinkle baking soda and salt around on top of the banana mixture; then gently stir in flour
• Be careful not to over-mix!
• In a small dish, mix together the 1/3 cup sugar and 1 tbsp cinnamon
• Fill the paper liners halfway with batter then evenly distribute 1/2 the cinnamon-sugar mixture over the batter (or add 1/2 of the batter to the loaf pan and then sprinkle half, or a little more than half of the cinnamon-sugar mixture all over the batter in the pan)
• Add the rest of the batter to the paper liners and then sprinkle the leftover cinnamon-sugar on top (or sprinkle the rest of the cinnamon-sugar all over the loaf)
• Bake for 20-25 minutes (50-60 minutes for a 9×5″ loaf)

*Recipe adapted from DeliciouslyDeclassified