I don’t think this rice pudding will last long. Sunshine had a nice helping before going to bed, last night. She sprinkled a little cinnamon on top and thoroughly enjoyed it.
I asked her if she wanted any jam or preserves, but she said “no… just cinnamon”
Yeah, that’s just like me, although I typically don’t put anything at all on it. 
Fruit and nuts make nice presentation, though.
Initially, Sunshine told me she didn’t want any dessert after dinner. As the evening progressed, her sweet tooth got the better of her.
She asked for some homemade Chocolate Peanut Butter Roll Candy. I make this (no bake) type candy from time to time. It is Sunshine’s all time favorite. It is very rich… one or two pieces satisfies her sweet tooth!
(Prior to Cutting)
(Serving Size)
What is the chocolate part made of?
Butter, Cocoa Powder, Powdered Sugar, vanilla and milk… Here is the full recipe and method. They are really good and (according to Sunshine) quite addictive.
Chocolate Peanut Butter Roll Candy
1/2 stick room temperature (good quality) soft butter
1 teaspoon vanilla extract
2 teaspoons of milk (whole milk preferred)
4 tablespoons of Hershey’s unsweetened Cocoa powder
2 cups of 10X powdered sugar (have more available)
3/4 jar of peanut butter (smooth) 16 ounce jar
Mix 10X powdered sugar in a bowl with cocoa powder. Add butter, vanilla extract & milk and knead the mixture with your hands. Have a helper add 1/4 cup of powdered sugar until the mixture is not sticky and will roll out (kind of like bread dough). If you add too much 10X powdered sugar and dough becomes dry just add a tablespoon of soft butter or a couple drops of milk and knead it in.
Using 10X powdered sugar dust two pieces of parchment paper (or wax paper), take 1/3 of the mixture and roll it out between the parchment paper. Try to get it to a thickness of 3/16" to 1/4", remove top parchment paper. Taking a butter knife, cut the blob you just rolled out into a rectangle shape. (Save the scraps for re-use) Spread peanut butter on top rectangle about 3/16”" to 1/4" same as mixture thickness. Starting at one end, use your thumbs to begin to make the roll. Roll it up into a log and place on a heavy plate. Repeat making up logs until you have used up all of your mixture. Place the plate (with the logs) on it in the freezer for 1 hour. Remove from freezer and cut into 3/4” slices and put in a freezer bag. Place freezer bag with pieces back into freezer and enjoy one or two pieces at a time.
The recipe, but not the shaping , looks similar to Buckeyes, which are an Ohio thing.
https://www.foodnetwork.com/recipes/food-network-kitchen/buckeyes-3363307.amp
Those look better than mine…
Yes, I used to make these back in the early 90’s when I was dating a woman who loved sweets. There was a lot of “trial and error” until I got the recipe to her liking.
Fast forward to the pandemic… During lock down, Sunshine had an immense craving for a Reece’s Peanut Butter cup. Of course, we didn’t go out for candy, but I did remember this recipe from my past and made up a batch.
Now she likes them better than Reece’s and will ask for them from time to time. I always keep all of the ingredients in stock, just in case her “sweet tooth” kicks in late at night.
My cousin who has lived in Ohio since she got married in the 1980s brings Buckeyes to the cookie table when we have a family wedding.
The other No Bake treat that satisfies a PB cup craving are bars made with rice krispies /special k / Crispix and pb, topped with chocolate. I used to make them for my cookie tray at Xmas.
I’m thinking about making them with the cereal left from the cereal I bought for party mix .
I want to make Dana Cree’s donut ice cream, which is one of the most popular ice cream recipes from her book. To make it, I first need a glazed donut, so I made a tiny four donut batch.
I double-dipped on for a thicker glaze and gave one a very thin coating. I think I’ll use one of the two in the middle for the ice cream.
I don’t think they’d make it to the ice cream in my house.
Similar ingredients but very different preparation. Buckeyes are a peanut butter fudge type confection (mixture of butter, PB and powdered sugar), dipped in melted chocolate. (Source: parents from Ohio, have made buckeyes with my mother at Christmas my whole life).
Dan’s recipe has you make a sort of chocolate fondant with cocoa powder and then spread it with straight PB. I find buckeyes way too sweet, but I’d be interested to try Dan’s recipe.
I’ve never had buckeyes, so I can’t compare them to my Chocolate - Peanut Butter Rolls.
These candies are sweet, but my girlfriend absolutely loves them. She claims they “call to her” while she is watching television. Kind of a “Siren’s Song” to her sweet tooth. They do need to be kept frozen and I store them in a freezer bag, towards the front of the freezer (easy to get to).
I was going to make up a batch (this week), but I have already picked up a box of candy for Valentine’s Day. I also need to make “Valentine’s Day” cake, so I’ll hold off a week.
Getting my shit together to make fasnachts for Tuesday. The oldest and most continually-used recipe in my family orbit calls for four pounds of flour (lol) and since all the ingredients are in old-fashioned measurements, I can’t scale it down accurately. Fortunately, fried potato-enriched dough isn’t rocket science, and I’ve literally never had a bad homemade fasnacht.
Did you eat this? Is there a recipe? Or a restaurant that serves it? Or did you think “hmm, I have ice cream, I have noodles…”
You should try falooda. Vermicelli plus plus.
I think @ipsedixit’s photo is a decorated cake. Our Iranian friends make Faloodeh during the summer. We feel quite Persian when they do. 
Yep. Those “Noodles” are made of Buttercream or something similar.
Yes, this.
Buttercream “noodles” with chocolate “chopsticks” and crystalized sugar with molasses as “nori”
Fasnachts!
I actually fried these in lard - first time doing that. It really is very fragrant when you’re bringing it to temp, but the donuts don’t taste meaty. I HATE veg oil taste, so this is an improvement, although the lard wasn’t cheap.
The recipe I used this morning, which I picked because it was the smallest-quantity recipe on the internet which looked authentic to me, only called for one rise, which resulted in a slightly less puffy fasnacht than I’m used to. The later batches I fried (which had risen quite a bit longer because I had to take a few meetings this morning) were puffier, though. If i had to do it again, I’d let the dough rise twice.
I made the mashed potatoes last night and refrigerated them, then brought them to room temp in the microwave before using in the recipe.
These have the flavor and texture I remember. We only ever coated ours in powdered sugar as a kid, so that’s what I did here, and of course no filling and no holes.
