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Swap Shop: It’s time for a little chocolate treat

MOUSSE PIE

MOUSSE PIE

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Updated: March 16, 2012 8:02AM



All that winter dieting! We deserve a sweet treat, don’t you think?

Three tempting chocolate desserts — Decadent Chocolate Mousse Pie and Cherry Chocolate Bread Pudding, from the kitchens of Spice Islands, plus Buckeyes from Mary Anne Heath of Chicago — are perfect for celebrating February, which is Chocolate Month, and for those of you, like A.P. of Bolingbrook and J.D. of Chicago, who are on the lookout for chocolate goodies.

Buckeyes are cookies made to resemble the nut of a Buckeye tree, and very popular in Ohio. To make about 30 of them: In large bowl, mix together 1½ cups peanut butter, 1 cup softened butter, ½ teaspoon vanilla extract and 6 cups confectioner’s sugar. (Note: The dough will look dry.) Roll into 1-inch balls and place on waxed paper-lined cookie sheet. Press a toothpick into top of each ball (to be used later as the handle for dipping); chill in freezer until firm (about 30 minutes). Melt 4 cups semi-sweet chocolate chips in double boiler (or bowl set over pan of barely simmering water); stir frequently until smooth. Holding onto toothpicks, dip frozen peanut butter balls in chocolate. Leave a small portion of peanut butter showing at top of balls. Place Buckeyes on cookie sheet; cover and refrigerate until serving.

Requests

I hate to mention Green Bay in Chicago, but does any reader have a recipe for the beef-chicken-vegetable soup known as Green Bay Booyah?

C.B., Chicago

Could you publish a recipe for cauliflower au gratin? I lost the one I loved, and I can’t get the consistency correct.

N.S., Homer Glen



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