Once again dear readers we find ourselves back in the kitchen. This time Daddy has gotten sucked into the action in a quest for the elusive Golden Spatula.
Will this year be their "sweet" victory?
Will the competition crumble before their mighty culinary skills?
Let the games begin...
It seems important to let everyone know here that red velvet was on the menu... in case you saw the picture and feared some internal bleeding.
Final Product
The morning of:
-peanut Butter Pretzel Truffles were added (all I can say is Yummers!).
-the "L" was removed/eaten.
-a giant pink bow threatened to consume Seth's face.
Alas, victory once again eluded Team Landry's grasp. However, Shelby was so high on sugar at the time of judging any additional stimuli might have caused a total collapse of civilized restraint. It's really for the best that the golden spatula went home with another.
Really.
It was.
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And here they are folks! The truffles that evaporated mysteriously from their plate.
Peanut Butter-Pretzel Truffles
- 1½ cups whole tiny twist pretzels
- 1/2 cup creamy peanut butter (Use TOP quality here! Skippy will not do!)
- 1 tablespoon unsalted butter, at room temperature
- 2 tablespoons light brown sugar
- Pinch of salt
- 3 tablespoons powdered sugar
- 1 tablespoon vegetable shortening
- 1 cup semisweet chocolate chips
- 2 tablespoons peanut butter chips
- Line a baking sheet with waxed paper; set aside.
- Place pretzels in a resealable plastic bag and run a rolling pin over the bag crushing the pretzels into small bits; set aside.
- In a small bowl, combine the peanut butter, butter, brown sugar and salt until completely blended and smooth. Add the pretzel bits and mix thoroughly. Add the powdered sugar and mix until completely combined. Chill in the freezer until firm, about 15 minutes.
- Shape into balls using 2 teaspoons of dough for each ball (use your fingertips to shape the balls-the mixture is sticky). Place on prepared pan and place in the freezer until firm, at least 15 minutes.
- Melt shortening and chocolate chips together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
- Working about 4 balls at a time, dip balls in chocolate using a spoon or a dipping fork and place on a waxed paper lined baking sheet. Keep the undipped balls in the freezer until ready to dip.
- Once you have covered all the balls in chocolate, place in the refrigerator until the chocolate coating is set. Once the coating is set melt the peanut butter chips and drizzle over each truffle. Return to refrigerator until drizzle is set. Store in an airtight container in the refrigerator.
