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Make your own Salty Chocolate Balls (insert Outdated South Park Joke)

30 Oct
My Chocolate Balls ( candy)

My Chocolate Balls ( candy)

I go this recipe from Facebook. My manger showed me and said we should make them in the store. So I made them the other day at home.  I did modify the recipe. The balls came out Really good almost like fake Reese Peanut Butter cups. and I know what I am giving some of my Friends for Christmas, Deav’s Salt Chocolate Balls. Which are really called Buckeyes, as I was informed by on of my co-workers. But I digress, below is the orginal recipe and my modifications.

Overall the recipe is easy and very delicious. If you are going to a holiday party this year I would say makes these delecious devils and keep the stress low. The do store well and later this month I will try to ship a few to friends to see how they hold up for shipping.

Original Recipe
No Bake Chocolate Covered Peanut Butter Balls

1-18 oz. jar of smooth or chunky peanut buter – I prefer smooth
1 – 16 oz. bag of confectioners sugar
1/4 c. butter, melted
chocolate almond bark…
chocolate candy melts
12 oz. semi-sweet chocolate chips & 2 tsp. shortening

My Modifications
1-18 oz. jar of smooth or chunky peanut buter – I prefer smooth
1 – 16 oz. bag of confectioners’ sugar
1/4 c. butter, melted +1 TBSP
1 tsp. of vanilla
½ cup of mini chocolate Chips
1 box of Milk chocolate Truffles From Harry and David.

In a large bowl, stir together the peanut butter, confectioners sugar and melted butter until the mixture is crumbly. For the next step, the best way that I’ve found to make a smooth filling is to use your hands to mix everything together.
*Add the mini chocolate Chips
Line a baking sheet with foil. Roll the peanut butter filling into 1 inch balls and line the baking sheet with rows of the balls. Set the baking sheet in the freezer for 5-7 minutes to chill the peanut butter balls for easier dipping.
• I let them Freeze for about 20 minutes.

While the peanut butter balls are chilling, melt the chocolate in the microwave in a microwave safe bowl that is deep enough for dipping. I melted 6 blocks of chocolate almond bark at a time, stirring at 45 second intervals until smooth.

Remove the baking sheet from the freezer. Insert a toothpick or wooden skewer into a peanut butter ball and then dip it into the chocolate, turning quickly to cover the entire candy. Place onto a second baking tray that has also been lined with foil. Swirl the chocolate on the top of each candy for a pretty design. Refrigerate until the chocolate had completely dried.
Store the candies in a sealed container in the refrigerator.
**Warning** These little candies are very addictive!!

Rosemary Almonds

10 Jun
Rosemary Almonds
I Love My 2nd Job! On the weekend I work at a Gourmet Food and Gift Store, every now and then I can make really delicious samples. Last weekend was super awesome, because my Manager, told me to get creative and make sampling fun this weekend.  I was super stoked, however we were sampling snacks. I was thinking, how would I be able to make sampling fun with snack items?  A long time ago (2007-2009) I brought a cookbook called “Party Appetizers: Small Bites, Big Flavors” by Tori Ritchie. One of the recipes in the book is Rosemary Almonds, which is super easy to make; all you need is  butter, garlic, rosemary, and salt, pepper, and Worcestershire sauce.   These almonds have a subtle flavor but are still delicious. The rosemary left the store smelling comfortable, warm and inviting.
Rosemary Almond Recipe:
*1 Tablespoon of Olive Oil to coat pan (optional)
1 Tablespoon Butter
1 clove of garlic, minced or Pressed
1 tablespoon of minced fresh Rosemary
1 ½ cups of whole unsalted almonds
Salt and Pepper
2 teaspoons of Worcestershire sauce
  1. Preheat Oven to 350*F
  2. Add Butter to skillet and melt at medium heat * if you use Olive oil add before the butter.
  3. Add in Garlic and Rosemary , Stir for a few seconds (30s-45s)
  4. Add in almonds, salt and pepper. Stir until almonds are well coated for 1 min.
  5. Add Worcestershire sauce & Shake pan vigorously. Then stir until almonds are glossy(~1min).
  6. Transfer Almonds from the skillet  to a baking sheet and back for 8-10 minutes.
  7. Allow the almonds to cool,than remove almonds from  the baking sheet and Serve.
These almonds can be stored up to 2 days in an air-tight container. Since  they taste so  amazing you won’t need to store them. Great for a quick appetizer when guest come over or if you are trying to be healthy. Even though, I think the butter defeats that aspect of a healthy snack.   This recipe can be adjusted for vegans/vegetarians. Just omit the butter and use Earth Balance Baking Sticks or spread. I would suggest the olive oil based ones since this is a savory snack.
I hope you enjoy this recipe as much as my customers did. I had on customer come back for 5ths .
Also I have to put the joke that was made about the almonds:
Customer: So what are you sampling today?
Me: Rosemary almonds
Customer: Where are they?
Me: We made them in our kitchen.
Customer: So you get paid to prepare gourmet nuts?
Me: Yes, and so far everyone seems to be enjoying my nuts in their mouth.
(I thought it was funny)
*Cool Fact about rosemary is considered an aphrodisiac.  The benefits of rosemary are the ability to ignite lost memories
as described in folklore.  Rosemary is known to increase circulation and increase touch sensitivity. In artist renderings of Aphrodite/ Venus the goddess of love is believed to be clutching sprigs of Rosemary in her hand. During medieval times women use to bathe with rosemary to entice their lovers of past memories. In Shakespeare Ophelia states after finding out about Hamlets death “There’s rosemary, that’s for remembrance; pray, love, remember: and there is pansies. that’s for thoughts.” Rosemary is for love and remembrance.