How you doin’? I’m not bashful about my love of anything peanut butter including these No-Bake Healthy Peanut Butter Energy Balls. They are the perfect quick and easy snack!
 
This recipe is made with only 5 ingredients (probably in your pantry), and they are not baked. They can be ready in less than 30-minutes and they are so delicious, too. And they're fun for the kids to make, too!
 
This healthy snack recipe can be easily customized too—feel free to add in chocolate, raisins, and chopped peanuts. Peanut butter is the main ingredient in this recipe. Use a smooth and runny peanut butter like Crazy Richard’s brand which only contains peanuts and salt as ingredients.
 
Use honey or agave syrup as the sweetener of choice. Remember, it is still a refined sugar that has the same calories as granulated white sugar. Use old fashioned or quick-cooked oats. Cinnamon and peanut butter is a great flavor thrill and gives my peanut butter balls the best flavor. Add a touch of pure vanilla extract and a pinch of salt for take-it-over-the top flavors.
 
Prep time:  15 minutes
Yield:  12–15 peanut balls
 
Ingredients 
1 cup peanut butter, natural and runny
1/4 cup honey
1 teaspoon vanilla extract
1-1/2 cup oats
1-1/2 teaspoons cinnamon
pinch of salt
 
Directions

1. In a large mixing bowl combine the peanut butter, honey, and vanilla extract until smooth.
2. Add in the oats, cinnamon, and a pinch of salt.  Combine evenly.
3. Roll about tablespoon sized scoops of the mixture into balls.  Place them on a plate.
4. Place the plate in a fridge for 10-20 minutes to set.
5. Enjoy!
6. Store these Healthy Peanut Butter Energy Balls in an airtight container in the refrigerator. These will keep for about a week! Or, freeze them for up to a month or so.

ChefSecret:  There are a whole host of other ingredients you can add to my energy balls—white, milk, or dark chocolate chips. You could even add in chopped dates, raisins or craisins, shredded coconut or other crushed nuts. Or, you can dip them in chocolate coating … basically anything you like!

Quip of the Day:  “I was going to cook alligator for dinner tonight, but realized I only had a crock-pot.”
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.

#Snacks #NoBakeSnack #PeanutButter #PeanutButterBall #Oats #Honey #CrazyRichards #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup
 
                                                       ©Perspectives/The Consulting Group, LLC, 2023​

How you doin’? I recently posted some recipes that are great to give as Christmas gifts.  As I was going through Perspectives’ first holiday cookbook, I rediscovered a favorite of mine that is wonderful to eat but also a terrific hostess/host gift—Phil’s Mom’s Holiday Stollen. 

Who is Phil? Phil is a young man that we hired right out of college and one of our favorite culinarians we raised from a young pup. Phil later became the head of our brand new test kitchens and producer of The Food Show (on ABC). It was a sad day for us when Phil decided to leave us and take over a family business, Daffy Apple, but we wished him well.

He told us the story of his mom’s Baked Stollen—"It was only a few years back when my mom first decided to bake stollen for Christmas morning. Traditionally, she baked her signature coffee cake after we emptied our stockings, but with a house filled with more holiday guests than usual, she decided to expand the morning menu.”

“I can still remember her kneading the dough on the 23rd, and when I later walked past the countertop, I encountered the most supple, glistening dome of dough I had ever seen. I didn’t know what to expect, as the dried and candied fruit seemed reminiscent of a fruit cake. But after my first warm bite, it was clear: This incredible bread is nowhere near a fruit cake or an angel food cake. It’s nothing short of a powdered-sugar-coated piece of heaven.”

Since then, our test kitchen chefs have become obsessed with trying all different types of stollen inspired by Phil’s Mom’s. They’ve baked up stollens with a marzipan rope and without; folded by hand or baked in a stollen bread pan. We’ve done deep dives on the internet with dreams of someday attending the annual Stollen Festival in Dresden, Germany.

This bread immediately became a holiday tradition in my home. As I write this blog I’m fantasizing and looking forward to kneading that gorgeous bread dough and smelling that sweet aroma filling my new kitchen. I hope this recipe can find its way into your new holiday traditions for your family as well.

I am often asked, Is Stollen the Same as Fruitcake? While stollen is made with candied fruit and nuts, it is a yeast bread, not a fruit cake. In fact, if you are someone who doesn’t like fruit cake, do not fret and don’t shy away from a slice of stollen. After the first bite you will be convinced this Christmas treat is a category all its own!

A stollen that has been wrapped in plastic wrap will keep at room temperature for up to one week (if not devoured first), and slices can be revived quickly in the microwave. When wrapped airtight, it can also be frozen for up to 3 months. Thaw completely and dust with additional powdered sugar before serving. It can also be toasted and buttered as a breakfast treat.

I classify stollen as a rich and delicious yeast-raised bread. Since it is filled with nuts, dried fruit and a hearty amount of butter, it is understandable that this bread can be confused for a cake—especially because it is typically topped with a blanket of powdered sugar.

Prep time: 30-45 minutes
Proof time:  1-1/2 to 2 hours
Bake time:  35 to 45 minutes (depending on the oven)
Yield: 8 Loaves
 
Ingredients
1 pound margarine
1 quart scalded whole milk
1 pound granulated sugar
2 teaspoon kosher salt
6 large room temperature eggs
1 teaspoon ground cardamon
8 packages of powdered yeast (I prefer Fleishman’s)
1/2 cup lukewarm water
4 pounds all-purpose flour
1 pound currants
1 pound raisins
1/2 pound mixed citron or candied fruit
1/2 cup blanched chopped almonds
 
Directions

1. In a large sauce pan melt the margarine and add the hot milk, sugar and salt.
2. Let mixture cool to room temperature.
3. Beat the eggs together and add to the margarine mixture along with the cardamon. 
4. Dissolve the yeast in the lukewarm water.
5. Blend a 1/2 cup of flour into the margarine mixture. 
6. Blend in the yeast mixture, a little at a time, mixing well.
7. Add and blend in all but 1/2 cup of the flour.
8. Mix in the currants, raisins, citron and almonds. 
9. Add in the last 1/2 cup of flour and mix well.
10. Cover the dough and set it in a warm, draft-free place to let it rise until it doubles in size. 
11. Punch the dough down.
12. Divide the dough into eight round loaves and place on greased sheet pans (2 loaves per pan), well apart to allow for spreading. 
13. Cover with a damp kitchen towel and allow to rise until almost doubled in size.
14. Bake in preheated 350°F oven for approximately 35 to 45 minutes or until fully raised and lightly browned.

ChefSecret:   very seldom bake with margarine, but Phil’s mom says this is what she has always done—that’s good enough for me. So, we will just keep it original as can be.

Quip of the Day: It’s time to bake the world a better place!
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.

#Baking #PhilsMomsStollen #ChristmasStollen #Fruitcake #Christmas #Holidays2022 #HolidayRecipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup
 
                                                                     ©Perspectives/The Consulting Group, LLC, 2022

How you doin’? With Christmas and Chanukkah just around the corner it’s time to think about gifts you want to share with your loved ones. With money kind of short for lots of people this year, think about whipping a pound of something very sweet, box it up and bring it to dinner.
 
I have two wonderful confection recipes that are perfect for gift-giving—sugared pecans and chocolate fudge.
 
                                         Holiday Gift Candied Pecans
 
Prep time: 5 minutes
Cook time: 17 to 20 minutes
Yield: 2 cups
 
Ingredients 
3 separated egg whites
2 cups granulated sugar
1 cup water
2 cups pecans halves
Pinch sea salt
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
 
Directions

1. In a medium size bowl beat the egg whites until frothy; set aside.
2. Preheat an oven to 325⁰ F.
3. In a heavy saucepan over medium heat add the sugar and water.
4. Gently stir with a spoon to ensure that the sugar is completely dissolved before it comes to a boil.
5. Let it boil for approximately 20 minutes on medium heat to achieve a medium amber color and slow bubbling.
6. Remove from the heat.
7. Carefully add the pecans and toss to cover.
8. While tossing, add the salt and ground cinnamon.
9. Add the vanilla extract and carefully add the whipped egg whites. Stir well to mix completely.
10. Spread the pecan mixture out on a lightly oiled sheet pan or a Silpat and bake in a preheated oven for 20 minutes. Keep your eye on the pecans and don’t let them burn.
11. Remove from the oven and set aside to cool.
12. Serve them in a salad, top a dessert or just eat them on their own.

 
ChefSecret:  Be careful when your heating the sugar, it gets extremely hot. Do not touch it or taste it. Wait until sugar is hardened and cooled down.
 
                                       Grandfather’s Chocolate Fudge

This recipe takes a lot of patience to stir and watch over a boiling pot of butter, sugar and evaporated milk. Do you have the patience?

This is another recipe if you’re watching your gift-giving budget. This will be an economic way for you to make something to give to your friends during the holidays.
I tried to get my nieces and nephews to make the fudge for me, but they are always more interested in eating it.

Butter is the essential ingredient in my recipe and so is patience because you cannot double the recipe. It will crystalize. Eleven minutes of constant stirring may seem like a lot, but the end product is worth it—everyone loves it.

Prep time:  15 minutes
Cook time:  20 minutes
Yield:  5 pounds+
 
Ingredients 
4-1/2 cups granulated sugar
2 sticks unsalted butter
1 12-ounce can evaporated milk
2 cups mini marshmallows
1 12-ounce package chocolate chips (semisweet, milk chocolate or a mixture of both)
2 cups toasted pecans or walnuts, chopped (optional)

Directions

1. Mix the sugar, butter and evaporated milk together in a deep, stove-top pot.
2.  Bring to a rolling boil, then cook over medium heat for 11 minutes, stirring constantly.
3. Remove fudge from heat and add marshmallows and chocolate chips: Mix well.
4. Using a hand electric mixer whipped the hot fudge for about 4 minutes.
5. Carefully fold in the pecans if using.
6. Pour the mixture into a buttered pan or lipped cookie sheet. Let set at room temperature. Cut and enjoy! This recipe makes approximately 5 pounds.
7. After the fudge has cooled, cut and wrap individual pieces in foil and refrigerate or freeze.

ChefSecret:  Do not attempt to double this recipe as it will likely turn to crystallized sugar, and the fudge will not completely set-up.

Serving Suggestion:  I like to pour coffee or espresso over a piece of fudge—coffee and chocolate create a perfect marriage of flavor and texture.

Quip of the Day:  I don’t care about the problem. Fudge is the solution!
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. We have added a new search feature to make it easier to navigate through our blogs.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.

#Snacks #ChristmasGifts #CandiedPecans #HolidayFudge #Treats #ChocolateFudge #Christmas #Holidays2022 #HolidayRecipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup
 
                                                                        ©Perspectives/The Consulting Group, LLC, 2022

How you doin’? Don’t be naughty by leaving Santa some stale old cookies by the fire place this year; be nice and leave him a large square piece of Granny’s favorite Gingerbread Cake. You can't beat a good Gingerbread Cake recipe and this one is one of the best. Our West End Bistro’s pastry chef created this recipe just for the month before Christmas.
 
It's perfection when served warm and topped with fresh sweetened whipped cream, crème anglaise or vanilla ice cream. You don’t have to wait for Christmas… it is a quick snack whenever the weather turns cold. It is so easy to make and really has the best flavor. Make two and bring one to a friend.
 
Prep time:  15 minutes
Bake time:  30 to 60 minutes
Cool time:  20 minutes
Yield:  9-12 servings
 
Ingredients
1/2 cup unsalted, softened butter
1/2 cup granulated sugar
1 large egg
1 cup molasses (not blackstrap)
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup hot water
 
Directions

1. Pre-heat an oven to 350⁰ F.
2. Grease and flour a 9-inch square baking pan.
3. Beat the butter in a large bowl with an electric mixer until creamy.
4. Add the sugar and beat until light and fluffy, about 3 minutes.
5. Mix in the egg and then mix in molasses until smooth.
6. Sift the flour, baking soda, cinnamon, ginger, cloves and salt into a large bowl.
7. Gradually add dry ingredients to the molasses mixture, mixing after each addition until incorporated.
8. Mix in the water until smooth.
9. Pour the gingerbread cake batter into the prepared pan.
10. Bake in the preheated oven for 30 minutes until a cake tester or toothpick inserted in the center of the cake comes out clean. If it does, remove the cake from the oven; if not, bake 15 to 30 more minutes, checking often for doneness.
11. Allow gingerbread to cool in the pan before cutting and serving.

 
The original recipe called for 1 hour of bake time. Reviewers had different results, with some cakes being done after 30 or 45 minutes. The recipe has been updated to reflect a bake time of 30 to 60 minutes.

ChefSecret:  Sometimes when I’m pressed for time, I make a cheater crème anglaise by taking a scoop of French vanilla ice cream and melting it in the microwave oven for about 30 seconds or so—just until pourable.

​Quip of the Day: How do you make a gingerbread man’s bed? “With a cookie sheet.”
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross. 

#Baking #Gingerbread #GingerbreadCake #CremeAnglaise #Holidays2022 #HolidayRecipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup

                                                                         ©Perspectives/The Consulting Group, LLC, 2022

How you doin’? I wish I could tell you this was Pappy’s old world recipe, but it isn’t. Grandpa Max owned a moving and storage company in New York City, not a candy store. Max drank scotch and not Kentucky Bourbon. That said, you can make this recipe using scotch, rum or even a full-bodied bottle of a dry red wine in place of Bourbon… as you like!
 
A bourbon ball is a Southern delicacy reportedly invented by Ruth Hanly Booe of Rebecca Ruth Candy in 1938.
 
Bourbon balls come in many different shapes, sizes and flavors but are usually bite-sized confections incorporating bourbon and dark chocolate as the main ingredients. In Rebecca Ruth's recipe, the center piece of the bourbon ball is a creamy candy dough that is infused with bourbon and other secret ingredients. The creamy center is then enrobed in dark chocolate and topped off with a southern pecan.
 
The most common variation for home cooked recipes is regional to the southern United States and incorporates crushed cookies, corn syrup, chopped pecans and bourbon into a mixture that is formed into balls and coated in powdered sugar to prevent the evaporation of the alcohol. Once molded they are aged for up to a week in a sealed container in a cool dark place before serving. They will stay edible for up to a month before becoming too frail to pick up in one piece as the evaporation process desiccates the packed structure of the cookie.
 
Using other types of alcohol one can make rum balls, flavored vodka balls or liqueur balls. No matter which liquor you choose, I can tell you it isn't Christmas without Max’s Whisky Balls. People love ‘em and they’ll go fast!
 
Prep time:  10 minutes
Cook time:  2 minutes
Additional curing time:  7 days
 
Ingredients 
1 cup semisweet chocolate chips (I prefer Guittard chocolate)
1/2 cup granulated sugar
3 tablespoons corn syrup (I tested with Karo)
1/2 cup Kentucky bourbon (slightly warmed)
2-1/2 cups crushed graham crackers
1 cup chopped pecans
1/3 cup confectioners' sugar
Additional crushed nuts, or jimmies for coating (optional)
 
Directions

1. Place chocolate chips, sugar and corn syrup into a medium microwave-safe bowl.
2. Heat in the microwave for 1 minute, stir and then continue to heat at 20 second intervals, stirring between each, until melted and smooth.
3. Blend in the warm bourbon.
4. Add the crushed graham crackers and chopped pecans.
5. Mix until evenly distributed.
6. Cover and refrigerate until firm.
7. Roll the chilled chocolate mixture into bite-size balls.
8. Roll the chilled balls in a mixture of ground nuts and confectioner's sugar, or jimmies, or plain confectioner's sugar.
9. Store in a covered container for a week before serving to allow the flavors to blend.

ChefSecret: If you’re looking for something really chocolatey, use Oreos sandwich cookies (pulsed in a food processor) instead of graham crackers. You can also dip Whisky Balls in a melted chocolate couverture.

Quip of the Day: If you hold a glass of Kentucky Whisky to your ear, you can actually hear the weekend… of course it’s a little clearer after you have the first one!
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.

#Snacks #WhiskyBalls #KentuckyBourbon #GrahamCrackers #Guittard #Jimmies #Christmas #Holidays2022 #HolidayRecipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup
 
                                                  ©Perspectives/The Consulting Group, LLC, 2022