Last month, I stumbled onto a cool program called Bakin’ Friends – a collection of bakers, bloggers and foodies who each month bake something yummy (with a secret ingredient!!) and send it to another Bakin’ Friend. Cool idea, huh? This month, the secret ingredient was Pretzels.
“Bakin’ Friends” in a Nutshell:
At the beginning of each month, Stephanie, the organizer, reveals the secret ingredient and matches everyone up with a Bakin’ Friend to send goodies to. (The person you send goodies to is different from the one who sends goodies to you.) Everyone connects to exchange addresses and notify of any allergies or dietary restrictions, and then you just have to bake your goodies and send them, including the recipe, by the 16th of the month. Finally, on the last day of the month (or the last Friday if the last day falls on a weekend) those of us who are bloggers post about who our new Bakin’ Friend is, what they baked, and how they used the secret ingredient. It’s just that simple.
The Bakin’ Friend assigned to send me goodies was Aisha S. I was really excited about getting my first Bakin’ Friends package, so I have to admit that when this hot mess (and not the good kind) arrived I was a little deflated. Let’s just say that FedEx, summertime, baking chocolate and an unsealed plastic container are not a good combination. But once I opened the container and that warm chocolaty goodness wafted over me, all was well.
The recipe Aisha sent with her package of goodies is one I’ve seen on the Web many times, but never taken the time to make, and now I’m wondering why – these things are so easy and inexpensive to throw together, and the payoff is really wonderful.
- 1 cup creamy peanut butter
- 2 tablespoons softened butter
- ½ cup powdered sugar
- ¾ cup brown sugar
- 1 bag semi-sweet chocolate chips
- Line a baking sheet with wax paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat peanut butter and butter until combined. Scrape down bowl, add sugars and beat until combined. You should be able to roll the mixture into balls without sticking to your hands. If needed, add more powdered sugar until you reach a consistency that is easy to roll.
- Roll the mixture into small balls, about 1 teaspoon of mixture for each ball, and place on prepared baking sheet. Sandwich the balls between two pretzels and place in the freezer for 30 minutes.
- Melt the chocolate in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat. Dip each pretzel bite halfway into the melted chocolate and place on the prepared baking sheet. Chill in refrigerator until chocolate is set.