Another long-time family Christmas recipe. I'm jazzing things up a bit to make it more lactose-intolerant friendly. I made it this Christmas on Pender Island and they were very much appreciated.
1 - I wonder if I can reduce the amount of sugar in the peanut-butter centre to good effect?
1 - I wonder if I can reduce the amount of sugar in the peanut-butter centre to good effect?
2 - I've reduced the amount of sugar to 1/2 cup, just to see. And half-way through the recipe I decided that doing it by weight makes more sense than by measure given that it all just gets dumped in a bowl and mixed together, anyway.
UPDATE - reducing the sugar for the centre has made no significant difference. Success!
3 - Very good again, but the pnut butter I used was too liquid and I think I have to chop the nuts and dates fine. I did get the weights for things (since I'm really noticing the difference when I use weights instead of volume).
4 - Yup, just really good. And less sugar works just fine. I could try reducing again to, uh, maybe 1/3 cup? Oh, and the weights work like a charm.
Centre
Centre
1 cup peanut butter (250g)
1 cup finely chopped cooking dates (140g)
1 cup finely chopped walnuts (110g)
1 Tbsp butter (15g)
1 tsp vanilla
- Mix ingredients together until uniform.
- Roll into small balls and put on wax or parchment paper and let set in the refrigerator. Makes about 30.
Chocolate covering
250 grams semi-sweet chocolate
- Melt together in bain marie, allow to cool slightly, then dip balls to cover. Set on wax or parchment paper and allow to cool completely. Refrigerate to avoid sticking.
No comments:
Post a Comment