Tag: BALLS

Chocolate Peanut Butter Balls No Baking Necessary by Gordon Ramsay

These delectable little bite size Chocolate Peanut Butter Balls are so easy and require no baking at all. Tastes just like a Peanut Butter Cup and if you love peanut butter, oh my, these are deeeelicious!

My friends to the north often call these Buckeyes as well so they can go by many names. But one thing is the same, they hit the spot every time.

Ingredients for Chocolate Peanut Butter Balls are:

Creamy peanut butter
Butter, softened
Vanilla extract
Powdered sugar
Semi-sweet chocolate chips
Vegetable shortening or for healthier option I use Coconut Oil (refined). If you like coconut flavor then use unrefined as this will add a bit of a coconut flavor to your dessert.

How to Make Chocolate Peanut Butter Balls

Line a baking sheet, set aside.

In a medium bowl, mix creamy peanut butter, softened butter, vanilla, and confectioners’ sugar.

This will make a smooth stiff dough like the image above.

Shape into balls using approximately 2 teaspoons of dough for each ball. You can use the scoopy thing in the picture 🙂 or I have also used a soup spoon and formed the balls with my hands to fill about 1/2 to 3/4 of the bottom of the soup spoon. Place on the pan you lined and put in the refrigerator.

Melt shortening or coconut oil and chocolate together in a metal bowl over a pan of lightly simmering water. Use your double boiler if you have one.

Stir occasionally until smooth, and remove from heat.

Remove balls from refrigerator. Insert a wooden toothpick into each of them.

Dip into melted chocolate.

Return to wax paper, chocolate side down. Repeat with remaining balls. Refrigerate for 30 minutes to set.

Remove toothpicks and enjoy these Chocolate Peanut Butter Balls. They are perfect bite size treats!

Chocolate Peanut Butter Balls

Ingredients

1.5 cups Creamy peanut butter
1/2 cup Butter softened
1 tsp Vanilla extract
3 cups Powdered sugar
1 cup Semi-sweet chocolate chips
1 tsp Vegetable shortening or Coconut Oil

Instructions

Line a baking sheet; set aside.In a medium bowl, mix peanut butter, butter, vanilla, and confectioners’ sugar to form a smooth stiff dough. Shape into balls using approximately 2 teaspoons of dough for each ball. Place on pan you had set aside, and place in the refrigerator.
Melt shortening or coconut oil* and chocolate together in a metal bowl over a pan of lightly simmering water. You can use your double boiler if you have one. Stir occasionally until smooth, and remove from heat.
Remove balls from refrigerator. Insert a wooden toothpick into each and dip into melted chocolate. Return to lined pan, chocolate side down. Repeat with remaining balls. Remove toothpicks. Put back in the refrigerator to set for approximately 30 minutes. And serve.

Notes

*I use coconut oil instead of shortening to avoid hydrogenated fats in shortening. If I used refined coconut oil, there is no coconut taste in the peanut butter balls. If I use unrefined there is a slight nutty coconut taste in each ball. So do whatever cranks your tractor.

Other peanut butter recipes you may enjoy are:

No Bake Peanut Butter Bars

3 Ingredient Peanut Butter Cookies

Peanut Butter Slice Candy

Peanut Butter Brownies with Peanut Butter Fudge Icing

Yum

Air-Fryer Mac & Cheese Balls — The Skinny Fork by Gordon Ramsay

It’s fair to say that I’m not the biggest fan of fried foods. So when my brother moved back from Colorado and offered me his air-fryer (because he didn’t like it) I was pretty excited to get to play with it. Over the last year of air-frying I have learned a few tips and tricks. There is definitely a bit of a learning curve when it comes to the air-fryer.

Not everything is great when being air-fried rather than deep dried. And that’s just the nature of it. Of course, the deep fried things tend to be more greasy, but they are also more crisp and tend to take less time. So when making these delicious Mac & Cheese Balls, my brother and I decided to have a fry off.

Baked Carrot Halloumi Balls with Ras el Hanout and Salsa Verde by Gordon Ramsay

These delicious carrot halloumi balls are great for snacking or as an appetizer. I find they taste the best served warm with a fresh homemade salsa verde over a bed of seasonal salad. Another way to serve them is pair them with zoodles tossed with pesto for a healthy low carb dinner.
Ras el hanout means “the head of the shop” in Arabic. It’s a mix of the the best spices that the spice seller has. If you can’t find it, then I would recommend using a simplified mix of 1 part of cumin, 1/2 part of each coriander, ginger and paprika or cayenne powder. My another two favourite alternatives are baharat and garam masala because they both share many common ingredients.

	Salsa Verde
2 Large carrots, coarsely grated 200 Halloumi, coarsely grated 10 g Chives, finely chopped 10 g parsley, finely chopped 3 tsp Ras el Hanout 4 tbsp Whole spelt flour 1 Large egg Salt and pepper Olive oil for baking Salad leaves to serve Chilli pepper, cut into rings for garnishing	1 Garlic clove, minced 30 g Fresh herbs, finely chopped (I used parsley, chives and basil) 1 tbsp Capers, finely chopped 1 tbsp Finely grated lemon zest 2 tbsp Lemon juice 100 ml Olive oil Salt and pepper to taste

Preheat the oven to 200C/400F. Line a baking tray with a piece of aluminum foil coated with some olive oil.
Place all the ingredients for the salsa verde in a bowl. Stir to combine and chill until ready to use.
Put the grated carrot and halloumi, along with the herbs, ras el hanout, spelt flour and egg into a mixing bowl and season well with black pepper and just a little salt.
Work the mixture with your hands to combine it well, then take roughly 1 tbsp of the mixture and roll it into a ball. Repeat with the remaining mixture. You will have 18 balls.
Place the prepared carrot balls into the prepared pan. Spray or brush them with olive oil. Bake for 25-30 minutes until golden brown and crisp. Serve with salad and salsa verde or your favourite sauce.