Someone brought something similar to work over Christmas. They were delicious - a little bit like a grown-up rice krispy treat, and has a similar taste to a 100 Grand bar (hmmm... wonder how these would taste dipped in chocolate...). Anyway, they are good, and it is easy to keep stuff in the pantry to whip these up in a jif.
An added bonus, you will have "balls" jokes all night long.
1 stick of unsalted butter (yes it should be unsalted AND it has to be butter)
1 8 oz. box of chopped dates (I find these at Wal-Mart, but you could probably find them at most supermarkets)
1 cup granulated sugar
1 small bag of chopped pecans (I have no idea how many ounces - the small bag) and chop them a bit finer.
2 cups (or more - to taste) of rice krispies - I like more rather than less - you just have to be able to bind them.
Sea salt, about 1 teaspoon (yes, sea salt, not table salt)
Powdered sugar
In a saucepan, melt together the butter, the dates, and the sugar. It will all melt together and form a paste. Add the salt. Quickly fold in the pecans and rice krispies. The mixture will be hot, so wait a few minutes. Then form the mixture into balls (they will feel a little oily from the butter), and roll in powdered sugar. Or, if you're daring, try dipping them in chocolate. I know that I will be trying that soon.
Tuesday, April 26, 2011
Bienveue
Hi!
I'm starting this blog for one reason, and one reason alone. I get asked pretty regularly about my recipes. And, I have been too lazy to write them down, so.... here goes nothing. I'm almost embarrased to give them out. They are usually really easy. The secret is in the technique, or one special ingredient, or even in the combination of tastes.
One more secret... I am one to wing it. If you were to open my fridge right now, you would find a random array of bits and things - sauces, the odd vegetable or two (right now I have lotus root), and who knows what else. If I have an unexpected guest, I often pull little bits and pieces out, put it on a tray with some crackers and nuts, and we have ourselves a perfect aperatif.
I hope that you enjoy my recipes and blog. I look forward to hearing from you!
I'm starting this blog for one reason, and one reason alone. I get asked pretty regularly about my recipes. And, I have been too lazy to write them down, so.... here goes nothing. I'm almost embarrased to give them out. They are usually really easy. The secret is in the technique, or one special ingredient, or even in the combination of tastes.
One more secret... I am one to wing it. If you were to open my fridge right now, you would find a random array of bits and things - sauces, the odd vegetable or two (right now I have lotus root), and who knows what else. If I have an unexpected guest, I often pull little bits and pieces out, put it on a tray with some crackers and nuts, and we have ourselves a perfect aperatif.
I hope that you enjoy my recipes and blog. I look forward to hearing from you!
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