Buckeyes

For many of us buckeye candies are a holiday tradition. This year it was one that I was going to miss out on as we weren't traveling for the holidays and the only person in my family who makes them is my aunt who is over 4 hours away.
I definitely did NOT want to miss out, and I happened to stumble upon a recipe for them in my mother's recipe box a couple months ago.
So The All Star and I set out today to make a batch of buckeyes.

Buckeyes

Mom's recipe box

The Line Up

1 lb of butter - room temperature

2 lbs of creamy peanut butter

3 lbs of powdered sugar

24 oz of chocolate chips

1 bar parrafin wax

The Game Plan

Using hands, combine the first three ingredients and shape into walnut sized balls.

Melt the remaining 2 ingredients in a double boiler and dip the peanut butter balls into the chocolate. Place on waxed paper and allow chocolate to set.

(Because this recipe is so short and sweet, I thought I'd share some extra pictures today - please don't mind the All-Star's hair, he refused to allow me to do anything with it before we started this process)

And just a word of warning to those who might also be brave enough to attempt this with a member of the younger set... THIS is what your kitchen will look like when you're done!

Coach's Post Game Conference

The All-Star and I measured out our peanut butter for the mixture with a 1 TBSP measuring spoon, they seemed to be a good size once we decided to NOT include a bit extra over the edges.

We ended up with about 130 buckeyes, and a cup or so of the chocolate left over. I think next time I will cut the recipe in half!

Final Score

What is there to NOT be a hit with this one? Peanut butter, sugar, and chocolate... how can you strike out with that combination?

Yes, this was definitely a home run!!

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Christmas Dinner with Team Matos

Christmas Day tradition for Team Matos dictates that we head to The Owners' house to enjoy what the Coach and Owners have had as Christmas lunch and dinner for decades

Here we have hot spinach & artichoke dip with toasted pita points, ensalada rusa (see Catcher Cooks), potato chips, roasted chicken and an assortment of rolls

Above: Rye Bread with dill dip, baked brie, shrimp cracker spread, various cheeses, multiple cheese balls, summer sausage, roast beef, turkey, deviled eggs, celery, carrots, an assortment of crackers

Not pictured: Meatballs, barbequed little smokies, sauteed mushrooms and a chocolate pudding cake

And now we graze for days... Oh... and... New Years Day - rinse and REPEAT!!

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Catcher's Cooking!

Coach Matos isn't the only member of Team Matos that likes to cook. Catcher likes to cook also, he cooks typical Dominican dishes. Since I don't have recipes to share, I thought I might just leave you with some pictures of dishes he likes to make!

Red Snapper with tomatoes & onions, tostones (fried plantain) and avocado

 

Shrimp & Rice with Tostones and Avocado

Pastelon de Platano Maduro

Pica Pollo con Tostones (chicken w/ tostones)

Christmas Eve Dinner - al estilo dominicano

Pollo al horno (roasted chicken), arroz con grandules (rice with pigeon peas), ensalada rusa (Russian salad) y pan (bread)

Hey folks - Good news!!! I finally nailed Catcher down to a recipe!! - Check out the recipe for "Batida De Guineo" (Banana Shake)

I'll share more pictures as he cooks more! :)

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Alton Brown's Tres Leches

I've shared a Tres Leces cake recipe previously and teased with the notion that Team Matos had another recipe that we like better. Well... here it is! The All Star helped make one for Coach's birthday earlier this week.

Tres Leches
Alton Brown
The Line Up

Cake:
Vegetable Oil
6 3/4 oz cake flour, plus extra for pan (this turns out to about 1 1/2 cups plus the extra for the pan)
1 tsp baking powder
1/2 tsp kosher salt

4 oz unsalted butter, room temperature

8 oz sugar (this is about 1 cup)

5 whole eggs

1 1/2 tsp vanilla extract

Glaze:

1 (12 oz) can evaporated milk

1 (14 oz) can sweetened condensed milk

1 c half-and half

Topping:

2 c heavy cream

8 oz sugar (again, 1 cup)

1 tsp vanilla extract

The Game Plan
Cake
Preheat oven to 350 F. Lightly oil and flour a 13x9" metal pan and set aside. Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside. Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to throughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of the batter. Bake on the middle rack of the oven for 20-25 minutes or until the cake is lightly goden and reaches an internal temperature of 200 F. Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool compeletely and then prepare the glaze.

Glaze:
Whisk together the evaporated milk, sweetened condensed milk and half-and-half in a 1-qt measuring cup. Once combined, pour the glaze over the cake. Cover and refrigerate the cake overnight.

Topping:
Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chil in the refrigerator until ready to serve

Coach's Post Game Conference
This recipe makes the most delicious Tres Leches cake we have found! We have discovered that it's actually better to let the cake sit for closer to 48 hours than just "overnight" as it becomes more and more moist as it sits.

Final Score:
This is always a home run for everyone in the batting order each time it's made!!

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