In Our Grandmothers' Kitchens

Come Up and See Me Sometime!

tinkyweisblat — Mon, 09 Nov 2009 21:47:52 +0000

Hello, Readers……..

This blog has actually moved (including all the posts below) to a new location. There you will find not just my work before April 2009 but also lots of new recipes and essays. I hope you’ll visit me there.

Here’s the link.

See you in the kitchen!

Tinky

Oh where, oh where, has my little blog gone?

tinkyweisblat — Mon, 13 Apr 2009 13:42:22 +0000

I don’t want to alarm you, dear readers—but soon this blog may disappear from the internet for a couple of days.

I will be switching it over to a slightly different blogging platform this week. Apparently, while it is in transition In Our Grandmothers’ Kitchens could cease to exist for up to 48 hours.

I promise I’ll come back—better than ever! Meanwhile, I’ll be thinking of you (and cooking for you)……….

Tinky

P.S. MUCH LATER: My blog is back up at a new location: http://www.ourgrandmotherskitchens.com! Please come visit……..

Peanut Butter Easter Eggs

tinkyweisblat — Sat, 11 Apr 2009 08:10:54 +0000

A Note to Readers:

This blog has moved. For newer posts plus copies of all the old ones (even this one!), please visit me at the All-New IN OUR GRANDMOTHERS’ KITCHENS.

Tinky

My college roommate Kelly Boyd used to call Reese’s peanut butter confections “staples” of our pantry. Unfortunately for my waistline, she had a point.

I don’t know what made Mr. Reese decide in 1928 to put peanut butter together with chocolate, but I have always been glad he did. As a pairing it’s right up there with Greer Garson and Walter Pidgeon, dogs and kids, and friends and cooking. The cups make great Easter eggs as well.

Here is a homemade (and truly delicious) version of this classic treat.

: Happy Easter!

Ingredients:

3/4 cup peanut butter

1/3 cup graham cracker crumbs

1/2 cup confectioner’s sugar

1/4 cup brown sugar

about 1 pound chocolate—milk, semi-sweet, white, or a combination (you may swirl them together as we did in the photo)

Instructions:

In a bowl with an electric mixer combine the peanut butter, graham-cracker crumbs, and sugars. Beat until well blended. Carefully shape this dough into 16 or so small egg-shaped pieces (it will be sticky!). Place the pieces in wax paper and freeze them for at least 1 hour but no more than 2.

When you are ready to complete the process, put the chocolate in a double boiler over hot water. Melt it, stirring frequently. Remove it from the heat.

Dip the eggs in the chocolate, and place them on wax paper or a silicone mat to harden (this will take several hours—be patient!).

Makes about 16 irresistible eggs. Keep them from getting too warm, and try to eat them within 48 hours. My family had no trouble doing this!