How did it become December 21st?
Everything has been such a whirlwind this week and it just seems like I’ve blinked and I am already facing the start of the last weekend before Christmas! Geesh.
Fortunately I do have all my shopping done ( and I’m pretty sure that if I don’t it’s not going to get done, because I am not facing those crowds!), however this week I have been helping some of my other family members get their shopping done. I don’t mind lending a helping hand, however, now that I am done my shopping, I keep seeing amazing things in the store for the people on my list or (worse) myself.
I think it’s a secret ploy by stores. Let’s put out all of the “ok” stuff or ” they’d appreciate that” stuff for all the early bird shoppers. Then in the last couple of weeks before the holidays, let’s put out all of the “OMG” or ” THIS IS TOTALLY PERFECT” stuff. That way when the shoppers are out with family members, or just doing their normal “I-just-ran-out-of-toilet-paper” shopping, they see all of this amazing stuff and are absolutely forced to buy it.
Like honestly, my shopping budget is not blown by my normal gift shopping. It’s blown by all these little amazing things that I find in the last days before Christmas. Oh well. The only one that suffers really is my bank account.
Anyways, my shopping is beyond done, but I’m still trying to get some of my holiday baking done. These I whipped up a bit earlier in the week when I had a spare bit of time. They come together quickly and are super delicious. I’ve adapted them from my Grandma’s recipe (her original recipe had dates in them. Barf), and they are one of both my brothers and my dad’s favourites. If you are a big peanut butter fan, then you may want to double the recipe, because they will go quickly!
Peanut Butter Balls
makes about 20 balls
- 1 cup smooth peanut butter
- 2 cups icing sugar, divided
- 3-6 tbsp of milk (or water)
- 1 1/2 cups shredded coconut
- In a bowl, combine the peanut butter and 3/4 cup of the icing sugar. You should end up with a soft ‘dough’.
- With damp hands, roll the dough into 1 inch/ 2.5 cm ball, setting them on a tray lined with wax paper. If you are finding that the dough is too soft or is sticking to your fingers, set them in the freezer for about 10 minutes. Once it is all rolled out, chill them for at least 30 minutes.
- Meanwhile, make a thin icing with the remaining icing sugar and 3 Tbsp of milk. If your icing is still thick, add the remaining milk, one tablespoon at a time.
- Lightly coat each of the chilled balls in the thin icing, then immediately roll in the shredded coconut. Set back on the wax paper lined tray and chill to set. Once they have set, you can move them too a container. Store in the fridge.
My last minute shopping trip bought our cat a festive new sweater!
I linked this recipe up to: