In preparation for a friend's baby shower this weekend, I took out my old, (and well loved) bon bon recipe from an old friend. This is a great and easy recipe, it does take a bit of time to hand dip the little peanut buttery morsels...but it's worth it! mmmmm!
All the ingredients in the bowl: dates, eggs, peanut butter, coconut, confectioners sugar and walnuts. This was a double batch.
Squish it up!!!
I like to pre-roll the bon bons...makes dipping them go much faster! You can make them as big or as small as you want!
I don't own a double boiler, so I made my own with a sauce pan and a sauté pan filled with water. I think it works just as well. I melted a bag and a half of Ghiardelli semi-sweet chocolate chips. I also love using bittersweet chocolate for the coating because the inside of the bon bon is so rich and sweet. In lieu of paraffin wax (because who can find that?!?!) i used a little olive oil to make the chocolate a little thinner and give it a pretty waxy finish when it cools and sets.
mmm...how just freeze the tray until the chocolate sets, and then pop them on a platter or ziplock. Freeze them for up to 3 months, and defrost just prior to serving. Delish! Enjoy!
We took the babycakes to Page Park yesterday in Bristol, the day after a tornado hit in my neighborhood. I figured we could all use a little sunshine after the storm. And since we still had no power, a little park-filled action would be good for our souls.
Page park has a water pad, where kids activate a series of water fountains that provides tons of entertainment as they watch and wait to see which fountain will spring up next...
