*Part of - Bean’s Baking - series
Attention Bakers: You will get TWO completely different desserts out of this recipe!
I absolutely LOVE making my very own peanut butter balls. They are such a quick and easy no-bake dessert - perfect to go along with a large family gathering. Or a fabulous dish to bring along to a party, a holiday cookie exchange, as well as simply a little treat at home, that may, or may not, last all week long.
And as y’all know what kind of crazy time period we have been living throughout the global pandemic. Plus the 24 hour news cycle endlessly discussing all things coronavirus… being in the kitchen, and making a homemade dessert, can be a thoroughly needed and recommended distraction with the current state of affairs throughout the globe. Honestly, I can’t remember enjoying the entire process of making homemade food as much I did with this dish. These peanut butter bubbles were a sincere and absolute joy to make.
But, there’s one more thing that I enjoyed even more than making them. And that was giving them all away. For the past few years of baking, I’ve tended to follow an informal rule that I imposed upon myself when making homemade desserts. And that is if I am going to bake, I am also going to share. So every time I now create a doughy and delicious treat, I make a point of passing along to neighbors, friends, co-workers, and lots of others who I am connected with in some way. For this batch of delicious treats, I brought them to work with me.
I made the treats at home on Holy Thursday, and they came to work with me on Good Friday. They were my Easter Goodies to share with everyone. And I think they went over well… At the end of my shift I went to grab my Tupperware to take home with me and every last Bubble was gone. Sooo happy indeed.
The highest compliment any baker can receive is a completely empty serving platter.
I also brought along to work the painting I’ve attached below, as a gift to a coworker. A few days prior she had brought in little Easter goodie bags for every employee, complete with the traditional green grass, candy, and plastic egg. It immediately inspired me to paint this for her in return.
I hope you enjoy making your very own batch of peanut butter bubbles. If you have little ones around the house, get them involved in the process. They can easily become dough rollers, chocolate dippers, or sprinkle spreaders. And in return, they’ll learn to love and appreciate the process of making homemade goodies.
As for me, I don’t have little ones in the house, but my little baker’s assistant diligently managed the entire process for me from the sidelines.
So next time you are looking to turn off the news, and turn up the sweet fun, go ahead and position yourself in the kitchen. Open your pantry and pull out your jar of peanut butter, turn off the news - and turn on a podcast, and get baking. And don’t forget to share! ~
2 sticks of butter - your choice - salted or unsalted.
6 cups of confectioners sugar - powdered sugar.
I full jar of peanut butter - we mostly use Peter Pan Creamy.
1 large bag of Nestle Tollhouse semi-sweet chocolate chips. For me, the chips melt quicker, easier and more thoroughly than full bars of chocolate.
1 tsp canola oil - or a bit more if needed, to help melt the chocolate.
1 teaspoon vanilla extract.
1/4 tsp salt.
Sprinkles - the miniature dot sprinkles work well here since the finished product is pretty small.
1 bag of pretzels - any shape - we used stick pretzels.
Mix the peanut butter, powdered sugar, vanilla and salt in a large mixing bowl. I mix by hand. The dough will take a while to get the stickier consistency. Add ingredients in slowly.
Add butter - melt in the microwave if needed for roughly 20 seconds.
Place a large sheet of parchment paper onto a large baking tray.
Rolls into balls by hand.
Place peanut butter balls on the covered baking tray.
Keep balls separated.
After all balls are rolled, go ahead and slide the tray into the refrigerator. Cover with another sheet of parchment paper. Cool for roughly an hour or so.
Once dough is cooled, proceed with the final chocolate dipping stage of the process.
-Dipping In Chocolate-
Put 2 cups of chocolate chips in the microwave - for 20 seconds.
Remove and stir.
Add canola oil to the chocolate.
Microwave again for 20 seconds.
Remove and stir.
Potentially microwave again for another 20 seconds - a third time repeating the process. Stir again. Until you get a liquidy, chocolate consistency.
Wait a few minutes for the chocolate to cool ever so slightly.
Start dipping each peanut butter ball into chocolate. Use a fork if necessary. Use a toothpick to slide the chocolate covered ball off the fork and back onto the parchment paper lined tray.
Sprinkle each ball immediately after coating in chocolate so that the sprinkles glue themselves on.
Place the completed Peanut Butter Bubbles back in the refrigerator for about an hour to cool off and solidify.
Share and enjoy!
Chocolate Covered Pretzels:
You will most likely have leftover melted chocolate after you are finished with the above process. While all the ingredients are still out, and all the dishes are already dirty, now’s the time to pull out that bag of pretzels sitting in your pantry. Dip each pretzel into the chocolate - sprinkle if you want - and line up each dipped pretzel on a piece of parchment paper, same process as above.
Cool and enjoy this easy sweet and savory treat!
Share with the world - and enjoy. ~
*Do you have a favorite go-to, quick dessert recipe that you use to bring along and share at parties? I’d love to know. Also, let me know if you make this recipe? Drop me a comment down below:
Plus - Here’s a few of my other dessert recipes to go ahead and check out:
30] Bean’s Sugar Cookie Recipe ~
25] Don’t Google It, Just Do It ~ Christine’s Chocolate Chip Cookies
And if you’re a big fan of spending time at home, and cooking homemade meals from scratch in the kitchen - I’ve got some fabulously delicious recipes for at-home dinners, right here:
58] Bean’s Corona Kickin’ Chicken
51] Life Is Full Of Pasta-Bilities ~ Bean’s Red Sauce Recipe
47] Bean’s Bacon Wrapped Water Chestnut Recipe ~ A Super Food For A Super Sunday
43] Bean’s Bold Beef Stew Recipe ~
38] The Year Of The Sweater ~ Bean’s Minestrone Soup Recipe
10] Bean’s Soulful Southern Chili
*[Part of: Bean’s Baking Series]
Alright… It’s that time of year my dear friends! Time to get your baking on!
We spent this past lovely and very festive weekend baking away in our tiny little and very basic kitchen. It was fabulous! No stores, no shopping, no errands… well, yes, we did run a couple errands. But, in my dreams, we didn’t.
We just baked and frosted. Sugar cookies! How can the holiday season come and go without homemade cookies being brought to life in your oven? It can’t.
Here’s what we did. It’s simple. It just requires a bit of patience. After all, nothing sweet and precious can be rushed into existence. And no mixer needed. Made all by hand. With love…
And, as a bonus for those watching their calories, making the dough by hand and not using a stand mixer burns lots and lots of calories. As the dough slowly thickens, you have to work harder and harder to perfect the dough’s consistency. We just won’t talk about how many calories are in the cookies themselves… I heard Santa doesn’t mind, so we won’t either.
We allowed the full weekend to bake and frost, making no other commitments outside the home. No Deck The Chairs, no Christmas tree, wreath, or holly shopping, and no Nights of Lights. No to anything and everything - besides food and drink. We’ve done this every year since 2017, and this third year has really solidified it as a nice and peaceful little tradition during the holiday season.
We schedule the baking for a few weeks after the season has officially started and all the holiday activities are well underway, but before the actual holiday. It’s become a nice way to decompress, and stop everything for even just a little bit of time, during a very busy time. By stopping, we are focusing on ourselves, on family. On our baby Sheltie, who did an excellent job keeping the floor clean. On moments. And not rushing during those moments.
So we made the dough and baked all the 75 cookies on Saturday. And we spent many hours frosting and sprinkling on Sunday. All of this can definitely be done in one day, though, if you need or want. You will just need to make sure you allow a few hours to let the dough cool in the fridge once mixed though, as I mention in the instructions, or it will throw a fit and be too sticky and messy to work with. Give the dough the nap it needs before waking it up to go play!
So, get to that grocery store.
Buy your ingredients.
Dust off your copy of White Christmas on DVD. Or put some tunes on the iPad.
Note: We found two piping tubes at the local Dollar Tree. They obviously were not very high quality, and when I tried to squeeze the frosting through it ripped fairly quickly. But it did its job for a bit then we moved onto the second tube we had purchased just in case. Next year I’m thinking of getting actual squeeze bottles from Michaels or Hobby Lobby that are sold in their baking aisle - just a few more dollars a piece but probably well worth it for the hassle and mess of the squeeze bag.
Make one bowl each of white (no coloring added) frosting, green frosting, red frosting, and blue frosting by putting lots of powdered sugar in each bowl and slowly adding in a bit of water, and drops of food coloring, at a time.
To make the border frosting you can keep the white frosting a thicker, gel-like consistency - just add liquid very slowly and in tiny bits at a time. Aim for a thicker frosting and stop adding water once you like the consistency, or if it becomes to runny just add more powdered sugar. You can then spoon this frosting into the piping bag and can shape all the borders of your cookies with it. One of the goals of the border is to prevent the frosting from rolling off the edge, which gives the frosted cookie a neat and clean looking appearance. Obviously, mine didn’t meet that goal - I just know I need more practice. I did have the right consistency for the most part. And you can get as creative as you want with the border by adding details, such as eyes onto snowmen, or hats, or clothes, or garland on a tree, stripes on a candy cane, etc.
To make the flood frosting the colors can be just a tad more liquidy by just adding a tiny bit more water to the consistency in the bowl. The colored bowls of frosting will be used to fill in the middle of your bordered cookie tops - to flood all the gaps made with the border.
Make separate bowls of frosting per colors you choose
-Makes approximately 75 cookies (depending on the size of the cookie cutters you use.
Share & Enjoy!
We had sooo much fun doing this activity! Our cookies turned out pretty messy, but it was our first time using piping bags, and I hope to improve on that skill next year.
During this busy and fun and exciting time of year, stop what you’re doing for one weekend. Commit to nothing outside the home. Say no to all events and ticketed functions. Turn on some holiday tunes, or a holiday classic on the tv, light the yule log, and get baking… It’s good for the soul. And remember, looks don’t matter… it’s what’s on the inside that counts. ~
*Part of Bean’s Baking Series*
With the holidays fast approaching, I’m here to broadcast a friendly reminder. It seems everyone may be a whole lot better off if we all stopped to smell the roses, even for a bit, during this festive, yet often hectic, time of year.
And while according to commercial advertisements, the holidays have already arrived, and yes, Thanksgiving is coming up quickly… whether we like it or not, Christmas will be over in the blink of an eye.
Snap. Just like that.
It’s always over too fast.
Don’t let it all go by so quick that you don’t get to enjoy those special, slow moments.
So between now and that blink occurring, I highly recommend baking some cookies. Whatever cookie you want, just do it. Because baking takes time. It forces you into your kitchen. It makes the oven come alive with wondrous scents.
But baking also allows you to slow down for a bit. There’s no rushing allowed in the baking process. You have to mix your batter to the correct consistency. You can’t undertake. The dough must rise. All of this takes time. And patience.
So don’t wait for the perfect day…
Just bake away.
Because sometimes, in life, you just have to stop what you’re doing and bake some cookies.
To me, food, baking, and the holidays go together like a ham sandwich. Or an oreo cookie. One part just doesn't happen without the other.
And I LOVE to bake throughout the month of December especially. I’ve got quite a few types of cookies in mind that I want to bake this year, so I figured I’d start now with the chocolate chip. Yes, even if it’s the simplest of simple baking… the classic and undeniably original chocolate chip cookie. Baking, and the scent it releases into the home, reminds me of Christmas… Probably because that’s the cookie we put out for Santa! Those, and some carrots, of course.
And baking cookies really doesn’t have to be an all day project. Never forget that dough can be made in advance and then frozen for later. Or even mix the dough on a Saturday, put the bowl in the fridge, and bake on the Sunday. By doing your prepping ahead of time, when it comes time to turn on the oven, it’s then the easiest and most enjoyable part of the process. Just turn the oven light on and watch ‘em bake.
I suppose I could say that chocolate chip cookies are a staple in our house.
Well, not really.
But I want them to be.
Can’t I enjoy cookies as often as I thoroughly enjoy eating slices of completely boring 100% whole wheat bread??? I guess not on that one either.
But if cookies were an everyday food, they wouldn't be as special when you do go ahead and make them, would they?
So that’s why it’s always important to treat yourself. Have those special foods. Don’t eliminate them from your life altogether. Go ahead and eat a cookie once in a while.
And you know those sayings that start off something like:
“You know you’re getting old when…” ???
Well, that thought temporarily crossed my mind the other day.
My entire life I could always simply walk down the baking aisle at the grocery store and quickly grab a bag of Nestle Tollhouse Chocolate Chips. It was the perfect bag size too… not too big - not too small. And it corresponded with the cookie recipe perfectly, of course.
Well - everything changed.
And I didn’t get the memo.
Never, did I ever have to look up the recipe for chocolate chip cookies online before. Because in the act of grabbing a bag of chips, the recipe was always printed on the back of the bag. That printed recipe would then direct me on through the rest of the grocery store to grab the sticks of butter, vanilla extract, etc. etc.
So, here I am at the grocery store, in said baking aisle. I grab the bag of original Nestle Tollhouse chocolate chips - not the extra dark, not the mint or other random flavors that have been added to its selection over the years, but the original semi sweet that the classic recipe calls for. And the bag might as well have weighed five hundred pounds.
Let’s just say it was the Costco sized version of chocolate chips. And that’s what was available for me to purchase, no other option. They changed their portion size! Gasp. They messed with the original recipe portion. I could always just slice open the bag in the past and pour the chips into the mixing bowl, no measuring required. But this bag was much, much too big. This meant that I would have to go back and remember how many chocolate chips corresponded to the original recipe and divide it out myself or look it up online. Plus, I had to purchase about four hundred ninety nine extra pounds of chocolate chips that I didn’t need.
Never fear, I thought. I could very easily figure out what the portion size should be... I would just read the recipe on the back of the bag to figure it out, right?
I turn the heaping bag of chips around…
The bag reads something along these lines…
“Visit our website for the cookie recipe...”
We have now reached a point in time when the chocolate chip cookie recipe is found online, not on the back of the bag. Too funny.
I did find it funny, and kind of sad, at the same time. Just for a moment.
So there we stood, both hubby and I - in the baking aisle, on our phones, to pull up Google, find the website, and figure out the ingredients I needed to buy. And actually, I’ve made these cookies so many times in my life that I know the recipe by heart. But I still go through the motions and double check the printed version to make sure that I have everything in my cart. And that printed recipe on the yellow bag of chips was always my reminder. So in one trip to the grocery store… they changed the portion size, and took away the printed recipe. Sad face.
The bag of chips ended up being so big, and so much, that I just decided to wing it, and just poured in a ton of chips into the mix in the bowl. I was done. When we got home, I didn’t want to look up one more thing online in order to make and bake my precious and simple little cookies.
I just wanted to be in the kitchen.
Light a lovely cinnamon spice scented candle.
Turn on a podcast to enjoy.
So we guesstimated on the chips. Those cookies we baked were extra tasty this time around.
In a world now where everything is GOOGLED for an answer to life’s problems, I just wanted to solve this minor little dilemma on my own. Not everything needs to be Googled. Not everything needs to be looked up online in order for the decision-making process in one’s brain to take place. Right?
Sometimes you just need to make a decision on your own. Small or big.
Don’t Google it...
Just Do it...
If it comes between guessing and Googling, go ahead and add some extra chocolate chips into the mixing bowl.
(But for all those bakers out there baking to perfection, I have included the ORIGINAL, CLASSIC, NESTLE TOLLHOUSE CHOCOLATE CHIP COOKIE recipe below for all your baking needs.) Yes, you can read the recipe here, but just know you can’t read it on the bag.
So go ahead and make some cookies. Light a candle and listen to something you love… As you mix, and scoop, and watch the dough rise in the oven.
And next time you are faced with the almighty decision of reaching for your phone and pressing G O O G L E, I encourage and challenge you to S T O P right then and there.
Whatever it is, whether it's the address to a destination you are going to drive to, or the answer to why your arm currently hurts, or what the name of the movie Tom Hanks starred in where his character goes back to college after a twenty year career in the navy? Oh, what’s the name? It’s on the tip of my tongue….?????
Don’t GOOGLE it right away.
CHALLENGE your brain for the answer.
Call up the person on the phone whose house you will be driving to and ask them what their address is? Think about Tom Hanks for a while… Contemplate where he is in the movie… think of the setting. Oh yeah... he has a crush on Julia Roberts in the movie? That’s right! I’m getting close…
Oh yeah again!... Julia Roberts is a college professor in the film.
A young and rising star named Rami Malek is also in the film… sitting in the back of the classroom.
The answer is coming to me….!
Oh yes, it’s from 2011 and takes place after the Great Recession. Before you Google up Tom, or Wikipedia search the list of movies he has been in throughout his long and very successful career, ultimately your brain might remember that the name of the movie I am referring to is Larry Crowne.
And Larry Crowne is WELL WORTH a watch by the way. Without giving away any spoilers, his speech at the end is priceless. And is spoken in such a way that only our dear Tom can deliver.
Yes, I AM in love with him.
But challenge that brain. Just as Tom Hanks’ character did in the movie by going back to school. To change. To grow. To nurture his brain.
The funny thing is Julia Roberts’ character in the film ‘suffers’ through listening to her GPS device while driving the same route from home to work every day. It’s not like she can’t remember the route from her house to the school. But it keeps talking to her and telling her where to turn. She was going crazy. Tom Hanks comes along and helps her turn the device off. It was running on auto-pilot and driving her mad during her commute.
While GPS is quite a perk of modern life, it’s definitely not always necessary.
And nope, not all change is bad. Even if the change is sad for a tiny bit of a moment in time while you are standing in the baking aisle at the Winn Dixie. And think, am I getting old? No, you’re not getting old. The world is just spinning onward a little bit more.
In the movie, Larry Crowne suffers some sadness and heartbreak. But because of those aches, he was also able to change his life most definitely for the better.
I picked up Larry Crowne from the Jacksonville Public Library. I had seen it before, and always remembered it for the speech Larry gives. It was well worth another watch, and if you haven’t seen it, I highly recommend it. It’s one of those films that has it all.
Romance. Sadness. Tears.
Action... If you count riding around town on a scooter with a scooter gang - action.
Comedy, and A LOT of laughter.
So next time you’re looking for a film to watch, choose to revisit one from 2011, instead of one from 2019.
Stop and smell the roses once in a while.
Or the radishes.
Order a cup of classic Hot Chocolate. Yes, with the whipped cream on top.
Look up at the stars in the sky. And remember that each one is so very different from the other.
Get up early and watch the sun rise.
Because just as each chocolate chip cookie is unique from the next…
One sun rise
Is never the same
As the other.
Embrace change. Go with it. But challenge it too.
And stop what you’re doing once in a while, bake something delicious, and put some out for Santa. ~
Christine’s Chocolate Chip Cookie Recipe (Just slightly amended from the Official Nestle Tollhouse Recipe)
2 ¼ cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks of butter softened
¾ cup sugar
¾ cup densely firmly packed brown sugar
1 teaspoon vanilla
1 bag of 12 ounce package (2 cups) semi sweet chocolate chips
Preheat oven to 375 degrees
Mix everything but the chips together slowly into a creamy dough, stir, then by hand or with a spoon as it gets thicker
Add chips last and mix and mix by hand together
Scoop roughly tablespoon drops of dough onto ungreased cookie sheet
Bake roughly 9-11 minutes
Cool on the sheet for about two minutes
Then cool on cooling rack completely
Share & Enjoy! ~~
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