1 pound peanut butter (2 cups)
1/2 pound margarine (1 cup)
1-1/2 pounds powdered sugar (4 cups)
12 ounces semi-sweet chocolate or chips
1-2 ounces paraffin
Using your SideSwipe beater on your stand mixer, mix peanut butter and margarine until combined. Add powdered sugar in small batches until combined and a soft dough forms. Roll into 1-inch balls. Refrigerate or freeze 6-8 hours or overnight.
Melt chips and paraffin in a double boiler. Using a toothpick (square works best), dip the peanut butter ball into the chocolate, rolling to form a rounded center where the peanut butter shows through. Put on wax paper to cool. Smooth toothpick hole. Refrigerate until ready to serve.
Hints: Low-fat margarine and butter don't work well in this recipe, as they make the balls too soft at room temperature. You can use non-hydrogenated versions of PB and margarine. If you don't have paraffin, you can omit it. It just makes the chocolate coating a little more finger friendly!
So what's a buckeye? These candies are modeled after the nut from Ohio's state tree, the buckeye, related to the horse chestnut. While the tree nuts aren't edible for people, these are delicious! We start with this recipe in honor of our home team, the Ohio State Buckeyes. Go Bucks!
2-3/4 cups ATK GF flour blend (see recipe in our GF section)
1/2 tsp salt
1/4 tsp xanthan gum
16 T. unsalted butter, cut into 16 slices and softened
1 cup superfine sugar
1 large egg, plus 1 large egg yolk
2 tsp vanilla extract
1 T. cream cheese, softened
2-3 T. milk
1-1/2 cups confectioner's sugar
1. COOKIES: Whisk flour blend, salt and xanthum gum together in bowl; set aside. Using a stand mixer fitted with your SideSwipe, beat butter and sugar at medium-high speed until pale and fluffy, about 2 minutes. Add egg, yolk and vanilla and beat until combined. Reduce speed to low, add flour mixture a little at a time, and mix until flour is incorporated and dough comes together, 2-3 minutes. Divide dough into 4 equal pieces, press into disks, wrap each in plastic wrap, and refrigerate until firm, about 1 hour. (You can store in fridge up to 2 days, freeze up to 2 weeks)
2. Working with 1 piece of dough at a time, roll 1/8 inch thick between 2 large pieces of parchment paper. Peel paper from dough to loosen, then replace on dough, repeating on alternate side. Slide rolled dough, still in paper, onto baking sheet and refrigerate until set, about 30 minutes.
3. Preheat oven to 325 degrees-F. Line 2 baking sheets with parchment. Working with one dough sheet at a time, peel away one side of paper and cut out cookies with shaped cutters; place on prepared baking sheets 1-1/2 inches apart. Bake cookies, one sheet at a time, until firm to touch and just beginning to brown at edges, 12-14 minutes, rotating sheet halfway through baking. Let cookies cool on sheet for 5 minutes, then transfer to wire racks and cool to room temperature. Dough scraps can be patted together, chilled and re-rolled one time.
4. GLAZE: Whisk cream cheese and 2 T. milk together in medium bowl until no lumps remain. Add sugar and whisk until smooth, adding remaining 1 T. milk as needed until glaze in just thin enough to spread easily. Using back of spoon, drizzle or spread scant teaspoon of glaze onto each cooled cookie. Allow to dry for 30 minutes or more. Enjoy immediately for best taste, or store in airtight container up to 2 days.
This hearty cookie recipe is a real crowd pleaser - and the toughest mixing job we could find! We think it will showcase how well SideSwipe combines even thick and chunky ingredients.
In a large bowl, toss together dry ingredients until combined:
4 cups QUICK oats
1 cups crispy rice cereal
2 tsp baking soda
Into a stand mixer fitted with your SideSwipe, cream together until fluffy:
1 stick butter, softened
1 cup granulated sugar
1-1/4 cups packed brown sugar
Add and mix until incorporated on slow speed:
18 ounces smooth peanut butter
9 ounces crunchy peanut butter
Add and mix until combined:
Add dry ingredient mixture to the creamed mixture, a half-cup or so at a time at slow speed.
When fully combined, add on slow speed:
8 ounces chocolate chips
8 ounces coated chocolate candies (like M&Ms)
Using a leveled ice cream scoop, place a dozen dough balls on each prepared, standard baking sheet. Flatten each scoop slightly.
Bake at 350 degrees-F for 15-17 minutes, until edges turn golden brown. Cookies are best fresh, but can be kept several days in an airtight container.