The Eiffel Tower (and no, I'm not talking about the one at the local theme park King's Island, either!)
Beautifully unique Venentian canals (AND St. Mark's Square flooding...it's so heartbreaking!)
And let's not forget the quintessential white house on blue water look of the Greek Islands such as Mykonos...Now, we got back two weeks ago as you'll see, I haven't posted in well over a month. I also can't say I've done any real good big meals yet (thank goodness for my frozen stash of homemade meals!) because week 1 was spent re-adjusting to the Eastern time zone and week 2...well, that's the other part of our busy lives. We are now unexpected first-time dog owners!
Cook Time: 5 Min
Ready In: 50 Min
- 1 1/2 cups peanut butter
- Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
- Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
- Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. If desired, use finger to cover the toothpick hole and smooth out the surface of the peanut butter. Put back on the cookie sheet and refrigerate until serving.