Peanut Butter Balls

I have to be honest and tell you that really the only reason this blog is still up and running is because I refer to it rather often. If Fix Me A Snack disappeared I’d be pretty pissed over all the recipes I’d lose. If I was smart, I’d print some of the important ones out. But I haven’t gotten around to it.

After doing this for more than a few years, it’s pretty clear that I’m not going to be the next Food Network Star. I’m proficent in the kitchen, but there’s nothing terribly ground-breaking going on here. So why do I blog? The only reason I can see is that it makes me a better cook. It keeps me wondering about healthy snacks and healthy food in general for my family. Other than that I don’t get much out of it. I’m kind of down on social media these days. I have no blogging friends. Comments on my posts are minimal (wah). I don’t make any money and don’t have the will to improve my SEO or the compulsion to share intimate details of my life along with millions of photos.

But it’s a recipe like this that will keep the blog alive. I will be referring to this one for years to come just like I did with its predecessor, Almond Butter Balls. My kids love it. The inspiration for the recipe comes, in part, from Food Doodles’ No Bake Vegan Peanut Butter Cookies. It’s kind of like the two recipes were combined.

Peanut Butter Balls Recipe

1 cup pitted dates
1/2 cup unsalted roasted peanuts
1 tablespoon honey
1/2 teaspoon vanilla extract
1/4 cup peanut butter
1/4 teaspoon kosher salt
1/3 cup crispy rice cereal

Place the dates and peanuts in the bowl of a food processor and pulse for about 60 seconds. Add the honey, vanilla, peanut butter, and salt. Pulse for another 20-30 seconds. Transfer the mixture to a mixing bowl. Add the cereal and mix well. Take about one tablespoon of the mixture at a time and roll it into a ball. Serve or store in the freezer in an airtight container.

Yield: 22 balls
Prep-time: 15 minutes

Crostini

These crostini are the backbone of dip and cheese plates that I find myself putting together in the winter months.

Preheat the oven to 350 degrees Fahrenheit. Cut a baguette  into 1/4-inch slices. Arrange the slices onto a baking sheet in a single layer. Pour 1/4 cup of extra virgin olive oil into a small bowl. Brush a bit off the oil onto each slice with a pastry brush. Bake until golden and dried out, approximately 30 minutes.

As far as I can tell, these will keep for months in an airtight container, if they are completely dried out. I always make way more than I think I’ll need because the kids devour them and we can always save them for the next get together.

Yield: variable
Prep-time: 10 minutes
Bake-time: 30 minutes