My second favorite Christmas treat are the Peanut Butter Balls that Colorado Sister (aka Suburban Misfit) makes every year. I LOVE peanut butter and chocolate so I really can’t get enough of these, so Colorado Sister usually makes me a batch all my own. Honestly, I could probably live off of them if I absolutely HAD to.

Peanut Butter Balls
2 cups Rice Krispies, crushed
2 cups creamy peanut butter
1 stick of butter, softened
1 pound of powdered sugar
melting chocolate

Mix the Rice Krispies, peanut butter and butter until well combined then add the powdered sugar gradually while stirring until well combined. Roll the dough into small balls and refrigerate 1-2 hours. Follow the directions on the melting chocolate to heat it up. Roll the peanut butter balls in the chocolate and place on wax paper to dry.

Tips: Colorado Sister works for Udi’s, a Colorado-based company that makes gluten-free baked goods (their chocolate chip cooks are AWESOME), and is always on the look out for ways to make her recipes gluten-free. This one is very easy to do, just by substituting Gluten Free Rice Krispies (made with brown rice) for the regular Rice Krispies.

While we have never made these peanut-free, I’m thinking you could probably substitute something like NoNuts or Sunbutter and come out with a delicious peanut-free alternative.

Over the weekend, I started some of my Christmas baking and it got me thinking about some of our favorite holiday treats. We have several things that we make every year, like sugar cookies and cream cheese mints, but I thought I’d share the recipes for two of the things that our family just absolutely can’t live without each year.

First, is Poppy Seed Bread. We got this recipe from my parent’s next door neighbors many, many years ago and it became an instant hit. A dessert bread, it is something we have for EVERY holiday – it’s just that good. The secret is the glaze that goes over the top – it just gives it that extra (sugary) kick! Oh, and just remember, calories don’t count during the holidays

Almond Poppy Seed Bread

Yield: 2 loaves

For the bread:
3 eggs
1 1/2 cups vegetable oil
2 1/4 cups sugar
1 1/2 cups milk
3 cups flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1 1/2 tsp. vanilla
2 tbsp. poppy seeds
1 tbsp. almond extract

Mix all ingredients together (I typically do it in the order everything is listed, but I don’t think it REALLY matters) and put into 2 well-greased loaf pans. Bake at 350° for 1 hour. Let sit in pan for 5 minutes, then turn out onto aluminum foil.

For the glaze:
1/4 cup orange juice
3/4 cup sugar

Microwave the orange juice and sugar until the sugar is dissolved, about 30 – 40 sec. While loaves are still warm, brush glaze over all sides of loaves.

Wrap cooled loaves in aluminum foil and refrigerate to maintain freshness.

Hints: Be careful when you’re taking the loaves out of the pans because the middle tends to stick a bit. I usually run a knife around all the edges and kind of underneath before I turn them out just to reduce the amount of sticking. I’ve also heard that using the flexible silicone pans helps, although I haven’t used them myself.

Be warned that the glaze is almost as good as glue once it hardens, so wipe up any spills that may get on the counter while you’re glazing as soon as you can or you’ll be using a putty knife to remove it (yes, this is from experience)

Next up: Peanut Butter Balls