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Rutherford Weekly Recipes 12-15-16

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Easy Buckeyes

1½ cups peanut butter

1 cup butter, softened Coupons

½ teaspoon vanilla extract

6 cups confectioners' sugar

4 cups semisweet chocolate chips or chocolate candy coating

Line a large tray or baking sheet with wax paper. In a large bowl, combine the confectioners' sugar, peanut butter,vanilla extract and butter, stirring until well blended. Roll the peanut butter mixture into 1-inch balls, and place the balls on a wax paper-lined baking sheet. Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes. Melt chocolate chips in microwave (about 1 minute). Using the toothpick as a handle, dip each peanut butter ball in chocolate. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Place chocolate covered peanut butter balls on wax paper and remove the toothpick. Once the peanut butter has softened, you can use a finger to smooth over the hole from the toothpick. Refrigerate, until chocolate is set. Store in refrigerator until eating or gifting.

Homemade Peppermint Patties

7 1/2 cups powdered sugar, sifted

1/3 cup evaporated milk

1/3 cup light corn syrup

3 tablespoons extra-virgin or refined coconut oil

1/4 teaspoon food-grade peppermint essential oil or 1 teaspoon peppermint extract (taste the filling - you may use more or less)

1 1/2 pounds bittersweet or semisweet baking chocolate, chopped

Crushed peppermint candies for sprinkling, optional
In a large mixing bowl, beat together the sugar, milk, corn syrup, coconut oil and peppermint on low speed until combined. Shape the dough into two round circles, cover in plastic wrap and refrigerate for 30 minutes. Sprinkle a liberal amount of powdered sugar on a clean countertop or on a piece of parchment paper. Unwrap one disk of dough and place it on the counter or parchment. Sprinkle the top with powdered sugar, too. Roll the peppermint patty dough to about 1/4-inch thick and cut into rounds with about a 1 7/8-inch or similar-sized cutter. Reroll the scraps until all of the dough is used. Repeat with second disk of dough. Place the rounds on a parchment-lined baking sheet and freeze until firm, about 30 minutes or overnight. Melt the chocolate. Using a fork, dip the frozen patty rounds one-by-one into the chocolate. Tap the handle of the fork on the side of the bowl to drizzle off the excess chocolate, scrape the bottom of the fork on the edge of the bowl and gently place the dipped patties on parchment-lined baking sheets using a butter knife to gently slide the patty off the fork if needed. Sprinkle the dipped patties with crushed mints, if using. Let the chocolate set, about an hour. Store patties in the refrigerator.

Ice Cube Tray Chocolates

2 1/2 cups milk, or dark chocolate, chips

2 1/2 tbsp coconut oil

2 tbsp chunky peanut butter

6 soft caramel chews

2 tbsp chopped, salted, roasted peanuts

2 large marshmallows, cut in half and sides trimmed

Cooking spray

Pastry brush

Ice cube tray

Place the chocolate chips and coconut oil in a microwave safe measuring cup or bowl. Microwave the chocolate in 30 second intervals until melted (stir between each interval) should take about 90 seconds depending on your microwave. Spray the ice cube tray lightly with cooking spray, and use the pastry brush to coat all sides up to the top of the tray. Also, use the brush to remove any excess cooking spray so there is not a pool in the bottom of the trays. Fill the ice cube tray about ⅓ full with your choice of chocolate. Allow the chocolate to sit in the ice cube tray for 2-3 minutes. Tilt the trays and rotate to make sure that the melted chocolate coats all of the sides of the tray. Put your chocolate shells in the freezer for 1-2 minutes until the chocolate has slightly thickened, but is still liquid. Tilt the trays and rotate again to make sure that the melted chocolate coats all of the sides of the tray with a thicker coat of chocolate this time. Allow the chocolate to sit in the ice cube tray for 2-3 minutes until it is mostly set. While the chocolate is setting prepare the fillings. Take each caramel and mash in 1 tsp of peanuts so that it is well combined. Cut the marshmallows in half lengthwise and trim the sides to fit in the ice cube tray. Fill the chocolates with soft caramel chews and chopped peanuts, peanut butter, or marshmallows. Try to make sure that the filling stays in the center and does not touch the sides of the tray too much or the chocolates may stick in those spots when they are unmolded. If needed, refresh the melted chocolate by heating in the microwave for 20 second intervals, stirring between each, until the chocolate is melted again. Pour the melted chocolate over the filling until it is covered by a layer of chocolate. Tap the ice cube tray on the table to allow the air bubbles to escape and the chocolate to settle. Push down the marshmallows if they start to float to the top of the tray and show through the chocolate. Pour more melted chocolate over the filling if needed until it is covered by a layer of chocolate again. Clean the top of the ice cube tray so that you can see the partitions that separate the "cubes". This will help prevent your chocolates from sticking together and help them to release from the tray when it is time to unmold them. Place the trays on a flat surface in the freezer for about an hour until the chocolate has hardened. Remove the trays from the freezer and allow to temper for about 5-10 minutes. Unmold the chocolates by lightly twisting the ice cube tray as if you were trying to release ice. Turn the tray upside down over a sheet tray lined with wax paper or parchment paper to catch the chocolates. You may need to lightly tap the bottom of the tray to coax the chocolates to release or you may need to twist the ice cube tray a few more times.

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