Buckeye: Ohio State mascot, delicious dessert

It's that time of year.  Back to school?..you're thinking.  Fall maybe?  No, it's the time of year for those of us in central Ohio where we start seeing scarlet and gray everywhere we go along with OSU's mascot- the buckeye.  On the radio today I heard the Ohio State fight song, in the grocery store throughout football season they play the fight song all day on Saturdays.   Yesterday at the grocery store bakery the free cookies they were giving out to kids were...scarlet and gray sugar cookies.  Yes, Ohio State football season is in the air. 
But I have a confession to make:  I never even knew what a buckeye was until we moved to the Columbus area  a couple of years ago.  Now I know that although the plant is actually poisonous, this die hard Ohio State area has created a variety of foods involving the name 'buckeye'.  Out here if something has the word 'buckeye' in it, you can assume that means a combination of peanut butter and chocolate.  The most popular is of course a chocolate created to resemble an actual buckeye.  It's a delicious ball of sweet peanut butter yumminess, dipped in chocolate.  Who can say no to that?  It's like a Reeses Peanut Butter Cup in a different shape.  They are incredibly easy and everyone loves them. 

 Chocolate Buckeyes
1/2 C butter, room temp (I prefer sweet cream unsalted, and don't you dare use margarine)
1 lb powdered sugar
1/2 C Peanut butter (I prefer chunky)
1 t vanilla- please, I'm begging you, use the real stuff!
2 C ghirardelli chocolate chips
1 T white shortening (optional, only do this if you aren't up for tempering your chocolate)

Combine the butter, confectioners' sugar, peanut butter and the vanilla together and mix well. Refrigerate for 1 hour or until firm. Roll into 1 inch balls and place on waxed paper. 
Melt the chocolate chips and shortening, stirring constantly. You can do this in a double boiler, or if you're lazy like me, I use a heavy bottomed sauce pan over low heat on the stove and keep a vigilant eye on it stirring constantly. Use a toothpick to dip balls into the melted chocolate, leaving a small uncovered area so balls resemble buckeyes. Place balls on waxed paper. Use fingers to blend in toothpick holes. Refrigerate until chocolate is firm. Enjoy! 

Chocolate Covered Caramels

The first Christmas after Ann was born, I started dipping my own chocolates.  They make a wonderful gift and are a lot of fun to make.  Some of my friends and family know of my obsession with See's Candies.  Their chocolates are my absolute favorites ( I turn up my nose at Godiva and others that try to be fancy, but just don't taste as good).  But sadly my closest See's is in Chicago, a quick 5 hour drive away.  So I try to make a couple on my own.  Jared's and my favorite are the vanilla caramels with almonds in them.  They so yummy and chewy, I can sit down and eat them all.  This recipe in and of itself can explain my holiday weight gain so far this year.  So this recipe is my attempt to make something delicious for my family.  I've discovered that Ann isn't a fan of the caramel if it has nuts in it, but loves them plain.  Evelyn will eat anything if it's covered in chocolate. 
Learning how to do my own chocolates has been a work in progress and I feel like I've learned a little more each time I do it.  I think the best piece of advice I can give is to use the best ingredients you can.  That especially goes for the chocolate you dip them in too.  I have been using Ghiradelli Milk Chocolate, but would use Guittard if I coud find it out here.  Using good quality ingredients makes a surprising difference. 
Things you will need- Candy Thermometer, and if you want, a Chocolate Thermometer, and Parchment Paper.

Vanilla Almond Caramels
1 (14 oz) can sweetened condensed milk
1 1/2 C light corn syrup
1 C granulated sugar
1 C packed brown sugar
1/2 C butter
1/4 t salt
2 t vanilla
1 C almonds (roasted, salted, I prefer Diamond brand)
Tempered dipping chocolate

Place parchment paper in 13x9 in pan and spray with pam.  Set aside.
In a heavy 4 quart saucepan, combine milk, corn syrup, sugars, butter, and salt.  Place over medium heat and stir with a wooden spoon until mixture comes to a boil.
Clip on candy thermometer.  Stirring constantly to precent scorching, cook to 242 degrees or soft ball stage.  remove from heat and immediately pour in vanilla and nuts, stirring quickly.  Pour into prepared pan.  Cool at room temperature until firm. 
Remove from pan and cut with a good strong knife into squares.  Dip into tempered chocolate.
For an extra touch, sprinkle on a little kosher salt before the chocolate cools.

Store in a cool dry place or else they will 'bloom' (when they get streaky or grey).

No-Cook for a Hot Day

Hot day, no cooking recipes were not exactly what I had planned to post on this time of year.  I was so excited to get into my fall recipes, but then our airconditioning went out, no big deal right?...then here comes an unusual heat wave for this time of year in Ohio.  So I won't dare do anything that would heat up the house.  I'm so eager for pumpkin cookies, rich hot chocolate, and apple tarts, that I'm definately dissapointed.  But I can't just not make anything!  That's not an option.  I remembered a recipe I saw on the food network a few months ago, and decided to try it out with a couple of substitutions.  It's easy, yummy and requires no 'cooking' aside from the microwave.  Perfect for a hot day. 

It's called Cookie Candy, and is very rich (everything I make is rich).

2 sticks butter, softened

1 C crunchy peanut butter
3 C confectioners sugar
1 1/2 C graham cracker crumbs
1/2 C peanuts, coarsely chopped
2 C semisweet chocolate chips

Line 13x9 in pan with foil, then spray with pam.  In mixer combine butter, peanut butter, sugar, graham crackers crumbs, and peanuts until it starts to form a ball.  Press into foil lined pan with spatula.
Melt chocolate chips in microwave (I use 30 second intervals, stirring in between).  Spread evenly over cookie layer in the pan.  Refrigerate for a few hours.  Cut into peices.  Enjoy!

With that list of ingredients it has to be good right?