Okay, he lights up that tree in my mind...but he also helps light this one:
The self-proclaimed tradition, you see, is to put up our Christmas tree the day after Thanksgiving. That way I can revel in the glow for as long as possible! The tree makes me happy!
And now for the famous chocolate bon-bons. You haven't tasted heaven until you've tasted one of two things: my chocolate babka (at Easter) or my mother's famous bon-bons. If you're allergic to peanut butter you may as well just cry yourself to sleep tonight.
|powdered sugar and rice crispies meet|
|peanut butter and butter in double-boiler - not exactly good for your waist|
2 cups peanut butter (16 ounce jar)
1 stick butter
1 box powdered sugar (actually, you'll probably only need to use 3/4 of the box)
3 cups of rice crispies
2 (11.5 ounce) bags of milk chocolate morsels
Combine powdered sugar and rice crispies in a huge bowl. Set aside.
Melt peanut butter and butter in double boiler. After the peanut butter mixture is melted, mix well with the sugar mixture. Let cool. Put butter on your hands then roll into delicious bite-sized nuggets. Place on a cookie sheet lined with wax paper and let cool in the freezer. Meanwhile, melt milk chocolate in a double boiler. Once cool, dunk the nuggets in chocolate and freeze again on same wax paper.
These insanely delicious bon-bons remind me of the miracle pill that Wesley swallowed on The Princess Bride to bring him back to life. Enough said.