Written by Emily
DI(Why): My brother and my sister-in-law are having a baby. There aren’t words for my excitement!
Just a few days ago, I sat on a little brick wall outside a greasy spoon. My brother stood in front of me, towering above me against a blue sky. And it hit me. He’s going to be a dad. The boy I teased and taunted, the boy I waited for, the boy who was the missing piece in my childhood that I didn’t know was missing: a dad now.
In addition to spending my free time thinking of how I might torture him like I did when was he was much smaller, we’re preparing for his son, my nephew (!) to arrive.
My mom and I are suckers for glossy home magazines, so we sift through pages and dog-ear our favorites. The impending baby shower is a perfect excuse to spend a bit more time reading recipes and imagining decor.
I thought, since fall is here, that I might share a little DI(Why) candy we tested for the October shindig. I’ll just go ahead and apologize in advance because these are too good…like add a few pounds just looking at them good. They’re super cute, and just perfect for any fall or winter festivity.
Peanut Butter Cream Acorn Candies
We found this idea in an old Martha Stewart magazine (November 2012). The shape is complete Martha genius, but we used my mom’s peanut butter Easter egg recipe. Our goal is to shape this recipe into something we can eat all year long. So here we go!
- 1 stick of softened butter (don’t bother trying to cut this. Just bite the bullet and indulge)
- 8 oz block of softened cream cheese (neufatcel is just fine)
- 1-2 tsp. of real vanilla extract (use the real, the other stuff is just yuck)
- 1/2 to 3/4 of 15 oz jar of creamy peanut butter (you can add more for a stronger peanut butter flavor)
- 1 1/2 to 2 lbs of powdered sugar (aka 10x depending on how you roll)
- Semi-sweet chocolate chips
- Mini pretzels broken into pieces (stems)
Cream together the butter, cream cheese and vanilla until it resembles fluffy frosting you want to slather on anything in sight.
Slowly add the powdered sugar, so you don’t cover yourself from head to toe in a fine white mist. You’ll probably wear a black top or black yoga pants when you do this, so expect to be covered despite your best efforts–child handprints are not uncommon either. Go with it.
When you’re happy with the consistency, add the peanut butter to taste. You have to roll this batter and have it hold its shape, so keep that in mind.
You may need to chill the batter for rolling ease, but if it’s staying together and your kitchen doesn’t have sauna-like conditions, you may be able to roll them right away.
Line a baking sheet or tray with parchment (or not) and then place teaspoon-sized balls of the decadent peanut butter cream onto the trays.
To give them an acorn shape, pinch the end and give them a little point. When the tray is full of naked acorns, put them in the fridge and run errands, clean the house, pick up the kids, take a nap or edit your novel, so the acorns have time to really firm up before their chocolate dip.
After some fridge time (1-2 hours) or overnight if you have plans, it’s time to dip. I melt semi-sweet chocolate bits in the microwave in 15-30 second intervals.
When there are still a few globs of chocolate holding on for dear life, a thorough mixing will make them melt smoothly into shiny melted chocolate perfect for coating the top of the acorns.
Dip the top and then firmly press a broken piece of pretzel into the top to look like a little stem. So very cute.
Admire your work and then put these babies into the fridge to keep them cold and firm until you’re ready to serve them.
How great will these be on a plate with iced leaf-shaped sugar cookies? The answer: Super great!
Let’s eat a few together and listen to this perfect fall song and maybe sip some tea or coffee and watch the leaves tumble to the ground.
Happy Autumn, friends!