Every year I take one day off of work a couple of weeks before Christmas to do all of my baking.  So, I thought it would be fun to do a Cookie Week and to do one post each day to share what I made and the recipes and photos!  I just always love trying out new recipes and scouring them on the web and other blogs, so I’d love to hear some of your favorites too!

Chocolate Covered Peanut Butter Balls — courtesy of my co-worker and Cooks.com

Side note — these are DANGEROUS!  Make at your own risk!  If you love Reeses peanut butter cups, then you will be in heaven with these!

Peanut Butter Ball Ingredients:

• 2 c Peanut Butter
• 1 lb. Powered Sugar
• 1 stick Butter
• 3 c Rice Krispies

Mix all above ingredients well and form into balls.  Chilll thoroughly.  (You could also chill the dough first and then make the balls, but this is how I did it).

Chocolate Coating Ingredients:

• 1 (6 oz.) package of Chocolate Chips (I chopped up some chocolate squares)
• 1/8 cake Paraffin Wax (found in the canning section of the store.  The paraffin makes the chocolate coating shiny and is completely tasteless)

Combine the above in a double boiler and melt until smooth and creamy. (I have an older version of this double boiler and it works great!)

Once the balls have chilled, take each one and dip it into the chocolate mixture.  Place on Parchment Paper to set.

I’ve been storing them in the fridge so that they don’t get all melty, but they sure didn’t last very long in our house!  SO YUMMY!!!

Coming up tomorrow…Chewy Chocolate Cherry Cookies!!!

I’ve loved them since the first day I had a crêpe in French class that melted in my mouth and I fell in love with them even more after my trip to Paris in high school.  Every once in a while I like to make a batch and reminisce as I savor them.  Fortunately, the fam likes them now too!  So, I thought it would be fun to do a little post about how I make them.  They’re not nearly as hard as you would think.

I like to make them in my blender, but you can also make them with a mixer too.  Start by taking 4 eggs and putting them into the blender.

Then add 2 1/4 cups of milk

followed by 1/2 teaspoon salt and 1/4 cup of melted butter

and finally 2 cups of flour

Now, we’re ready to blend!  Blend for about 1 minute.  Then stop and scrape the sides to make sure you get any lumps of flour mixed in.  Ok, let’s blend for about 15 more seconds.  This will make it nice and smooth.

Now, we need to put it in the refrigerator to chill for at least an hour.

***** T I M E   L A P S E ********  (you know, like they do on the cooking shows?)

Now, it’s time to cook, yay!  Turn on your stove to about medium heat.  You don’t want it too hot otherwise you’ll burn them!

When I first start my batch, I like to melt a little bit of butter, for some reason, this helps the first ones turn out better.  But once it’s gone, I don’t do it after every one.  This crepe pan is awesome for making them as it’s nonstick and just the right size, but any small frying pan will work too.

Next, pour in about 1/4–1/2 cup of your batter (depends on how thick you like them).  This is when it’s really nice to have used the blender as you can just pour it directly into the pan!   Then, pick up the pan and swirl it around, making sure to cover the entire bottom of the pan.

It will take about 2–3 minutes to cook the first side.  The edges will begin to curl up and when they seem to be turning golden brown, gently peek underneath to see how it’s looking.  You want a nice golden brown color.  If it looks good, then flip it!

The 2nd side only takes about another minute to cook.  And that’s it!  Just use wax or parchment paper to separate each of the crepes and store in an airtight container (we just use a ziplock).

Now, for the best part, enjoying them!  You can add any toppings that you want to your crepes.  Some of my favorites are fruit, chocolate syrup, butter, powdered sugar or whipped cream.  But my absolute favorite is Nutella!  Mmmmm.…SO good!

Just roll it up, or fold it up, do whatever you’d like…and enjoy!

Here’s the recipe.  Thanks for reading!