A stovetop Christmas

A couple sweet treats - one that's long been a favorite and one that's a new favorite. Neither of which require the oven or many ingredients.

Peanut butter balls

My mom started incorporating these peanut butter balls into her holiday cookie ensemble right around the time I started realizing my baby fat wasn't going to go away on its own. But it's Christmas, and this is the time not to care. Just go to the fridge or freezer, pull out one of these bon bons (I prefer them cold) and taste all that's right in the world. I brought a bowlful to a Christmas party last night and a couple fellow party-goers asked me what makes them so "frothy." I had never thought about it that way, but it's true - these things are just as fluffy as they are heavy. It's a Christmas miracle. The secret is Rice Krispies.

Here's how I make them:

Peanut Butter Balls
makes 4-7 dozen, depending on the size of your balls (says Alec Baldwin)

2 c. crunchy peanut butter
1/2 c. butter
4 c. confectioner's sugar
3 c. Rice Krispies, lightly crushed
2+ c.  semisweet chocolate chips or almond bark - the latter is less rich, obviously

Before you begin, be sure to clear a little room in your fridge or freezer for the first step. You'll be placing sheets/pans of balls in there.

Melt peanut and regular butter together in saucepan over low heat. In a large bowl, combine the sugar and cereal. Pour the warm pb + butter mixture into the dry ingredients and stir a bit. I have never been able to do this process, however, without using my hands to make everything come together. Once things start holding together, start balling. You're probably going to need to really squeeze these together with a little force and let some crumbs fall out of your hands. Don't worry, they'll hold. But your hands are going to be messy. Sorry! It's a small price for your future bliss. Place the balls on a lined cookie sheet.

When you've balled all that your hands can handle, place the sheets/pans in the fridge or freezer. I like the freezer because I don't have to wait as long for them to chill. Either way, though, you can leave them in there overnight.

Later, melt the chocolate in a double boiler and get a new wax-paper-lined sheet ready. Take your balls out and roll them around in the chocolate, one or two at a time, and place them on the fresh sheet to set. Get your mind out of the gutter and continue until you've covered each and every ball in chocolate, adding more chocolate to the double boiler as necessary. Place them back in the fridge/freezer, and once completely set, transfer them to a storage container and store them wherever you'd like. Make sure to store one or two in your tummy right away.

Salted pistachio brittle

Some Christmases find me poking myself with a needle over and over again from stringing popcorn, but this year, I just have sore thumbs from shelling nine ounces worth of pistachios for Salted Pistachio Brittle (I had some help, fortunately). It was definitely worth it.

I lifted this recipe from Kristin Silverman via The Kitchn. She took much more attractive brittle pics, so I'll let you visit that site if you are interested in the recipe. I didn't let mine get so dark, mostly because I was concerned about it getting too dark. I'm sure the darker version tastes that much better, but dang, this stuff is so yummy. Especially with a sprinkling of sea salt. Who knew the pistachio nut was so pretty?