Bread Machine: Vanilla Sour Cream Bread

I have not posted a bread recipe in a while. With the move, homemade bread was on the back burner (not literally, of course). :)

My most recent loaf was a Vanilla Sour Cream Bread from the Betty Crocker bread cookbook. I chose this specifically to make French Toast with it. It was very yummy as French Toast and plain.

Ingredients
1 1/2 lb loaf
1/2 cup water
1 T vanilla (seems like a lot to me, but it gave a good vanilla flavor)
1/3 cup sour cream
1 egg
1 T butter, softened
3 cups bread flour
2 T sugar
1 1/4 t salt
2 t yeast

2 lb loaf
2/3 cup water
1 1/2 T vanilla
1/3 cup sour cream
1 egg
1 T butter, softened
4 cups bread flour
1/4 cup sugar
1 1/2 t salt
2 t yeast

Measure carefully, placing all ingredients in bread machine plan in the order recommended by the manufacturer.

Select Sweet or Basic/White cycle. Use Light crust color. Do not use delay cycles.

Bake Off!

This afternoon I participated in a Bake-Off. It was hosted by the base community center. It ended up just being me against one other lady, but it was a lot of fun. It took me a few days to decide what to make. I decided on my Banana Chocolate Chip Cupcakes with Peanut Butter Frosting.

I ended up winning Best Tasting! My competitor's cupcakes were salted caramel mocha and tasted very good, too. I am glad I was not a judge having to choose between the two.

Fondue!

One of our many wonderful wedding presents was a fondue pot. At least once a year I like to pull it out to justify keeping it. When you move so much you want to make sure that everything you have is useful. For Valentine's Day dessert (which we didn't end up having until the day after Valentine's Day) I decided to make fondue. I chose a recipe called Flaming Turtle Chocolate Fondue from the blog For the Love of Food. It was soooooo yummy! I did not get any pictures, but I wanted to share the recipe with you anyway.

Ingredients
12oz milk chocolate (chips or finely chopped)
2 Tablespoons heavy cream (I actually used half & half and I ended up using more than 2T)
1/4 cup caramel ice cream topping (see below for a homemade recipe)
1 Tablespoon rum
3 Tablespoons pecans, chopped
Fondue dippers, examples: pound cake, strawberries, apples, pineapple, marshmallows, pretzels

I always melt the chocolate in the fondue pot, but you can do it over the stove or in the microwave. Once your melted chocolate/cream mixture is all melted and smooth, make sure it is in your fondue pot. Then pour the caramel into the center of the mixture. Do not stir.

Add the rum and ignite carefully using a lighter. This was the fun part!

Allow the flame to burn out and stir gently to combine. Sprinkle with pecans. Keep fondue warm over low heat.

Caramel Topping Recipe

Ingredients
5 Tablespoons butter
1 cup brown sugar, packed
1/4 cup half & half
pinch of salt
1/2 teaspoon vanilla

Melt butter and brown sugar in large saucepan over low heat, stirring constantly until mixture is smooth. Add half & half, then salt; simmer 4 minutes. Remove from heat; stir in vanilla.

We used the leftover caramel over the leftover pound cake, but it would be amazing on all kinds of things. Or by itself. :)

Bread Machine: Caramel Apple Pecan Bread

I apologize in advance, but I do not have any pictures to share.

We decided to make some bread specifically to use for French toast. I gave Charles a few options from the Betty Crocker bread machine cookbook and he chose Caramel Apple Pecan Bread. I have to say he made an excellent choice.

Ingredients

1 1/2 lb loaf
1 cup water (of course we had to add a little extra because it is so dry here)
2 Tablespoons butter, softened
3 cups bread flour
1/4 cup packed brown sugar
3/4 teaspoon ground cinnamon
1 teaspoon salt
2 teaspoons yeast
1/2 cup chopped unpeeled apple (like a Granny Smith)
1/3 cup coarsely chopped pecans (it says toasted, but we didn't toast ours)

2 lb loaf
1 1/4 cup water
2 Tablespoons butter
4 cups bread flour
1/3 cup packed brown sugar
3/4 teaspoon cinnamon
1 1/4 teaspoon salt
2 teaspoons yeast
2/3 cup chopped apple
1/2 cup chopped pecans

Place all ingredients, except apple and pecans, in bread machine pan in order recommended by manufacturer. Add apple and pecans at the Raisin/Nut signal.

Select Sweet or Basic/White cycle. Light crust color. Do not use delay option.

I used the Betty Crocker Big Red recipe for french toast. I am a recipe follower, but french toast batter can usually be done without one. I did add cinnamon to the batter.

Cream Cheese Pound Cake

Can I just say yum, yum, yum! For our Valentine's Day dessert we planned to have fondue. One of my favorite fondue dippers is pound cake. Yes, it is a LOT easier just to buy a loaf of pound cake at the store. But if you've been following my blog you probably understand why I would have an issue with that. Who knows what is in store bought pound cake? I would rather make it myself. I am SO glad that I did. This recipe makes a delicious pound cake. Beside eating it with fondue, we have enjoyed it with ice cream and with homemade caramel sauce. It has been delicious every way.

The recipe was found on Pinterest and is featured on the blog This IS How I Cook.

Ingredients
3 sticks butter, room temp
1 8oz package of cream cheese, at room temp
3 cups sugar
pinch of salt
2 teaspoons vanilla
6 large eggs, at room temp
3 cups flour, at room temp ;)

Grease and flour (or just grease if you're lazy like me) 2 8x4 loaf pans or one 10" tube pan. I used a bundt pan. Preheat oven to 325 degrees.

Cream butter, cheese and sugar until light and fluffy. Add salt and vanilla, beating well. Add eggs one at a time, beating after each addition. Gradually beat in flour on low speed. Spoon mixture into pan(s). Make sure not to overfill your pan(s).

Bake about 1 1/2 hours or until a skewer comes out clean.

Oatmeal Bread

My next recipe to try in the bread machine was Oatmeal Bread. So far this is the yummiest bread I have made so far. It is really simple, but tastes good. The recipe came from the Betty Crocker bread machine recipe book.

Ingredients
1 1/2 lb
1 1/4 cups plus 2 Tablespoons milk
2 Tablespoons butter, softened
3 cups bread flour
1/2 cup oats (either old fashioned or quick cooking)
3 Tablespoons packed brown sugar
1 1/4 teaspoon salt
2 teaspoons yeast

2 lb
1 1/2 cups milk
2 Tablespoons butter, softened
4 cups bread flour
2/3 cup oats
1/4 cup packed brown sugar
1 1/2 teaspoons salt
2 teaspoons yeast

Place all ingredients in bread machine pan in the order suggested by manufacturer. Select Basic/White cycle. Light crust.

Bread Machine: White bread

Charles has become a fan of bread pudding. We have had it a couple times recently at restaurants. There are so many different kinds! I decided to try my hand at it, but first I had to make the bread with our handy dandy bread machine! I kept it simple and made regular white bread.

The first time we attempted the bread we were not paying attention to it and it needed more water. By the time we realized this it was too late to add any more. The bread came out looking pretty funny. Charles still ate the soft, white middle.

The second time I made it I was more vigilant and everything came out great!

I followed a Pinterest recipe, but it was not too different from the recipe in my bread machine's manual. Here is a link to the one I used: Easy Bread Machine White Bread

Ingredients
1 cup warm milk (microwave about 1 minute)
3 cups bread flour
1 teaspoon salt
2 teaspoons yeast
2 Tablespoons butter, cut into 4 pieces
(you may need to add extra water. I added about 1 1/2 Tablespoons)

Add ingredients in the order listed. Make a well in the middle to add yeast. Tuck the butter pieces into the 4 corners.

Set for basic/white cycle, Medium crust, and 1.5 lb loaf.

Easy Cannolis

I love Italian food! Charles and I were just discussing this over chicken parm and Gorgonzola risotto on Saturday. (We found what is to be my favorite Italian place in town). It always surprises me when people say they do not care for Italian food. Who does not love pasta, cheese and tomato sauce? I know there is a lot more to it than that, but so much of Italian food is some variation on those three things.

One of the best Italian desserts is cannolis. I have never attempted to make real homemade cannolis. I think my aunts on my Dad's side do. It would just be too much work, although probably well worth it. I saw a recipe on Pinterest (of course) for mini cannoli cups and it looked pretty easy so I gave it a shot.

They turned out to be just as easy as they looked and quite yummy. Visit Cooking with Sugar's blog for the directions: Mini Cannoli Cups. Here is the recipe again.

Ingredients
For cups
1 refrigerated pie crust (if you're smart you'll use Immaculate Bakery or Trader Joe's and not Pilsbury)
3 Tablespoons Turbinado sugar (I just used regular sugar because I didn't want to buy one more thing)
1 teaspoon cinnamon

For filling
1 15oz container of ricotta cheese
1/2 cup powdered sugar
2 Tablespoons white sugar
1 teaspoon vanilla
mini chocolate chips or whatever else you want to sprinkle on top

To summarize the steps, you roll out the pie dough and sprinkle the cinnamon and sugar on top. Roll it in. Cut out circles and put into a mini cupcake tin. Bake. Then you mix the filling ingredients, except for chocolate chips. Pipe into cups and enjoy. For her steps, check out her blog. The end result is a simple and delicious Italian dessert!

Beer Nut Bread

For our second loaf of bread we chose Beer Nut Bread. The recipe came from a Betty Crocker Bread Machine cookbook that I borrowed from the library. I don't remember the last time I borrowed a book from the library. It came out really well and did not collapse like our first loaf! Here is how you can make it!

Ingredients:
For 1 1/2 lb
3/4 cup beer (it says you can use nonalcoholic beer)
1/3 cup water
3 Tablespoons packed brown sugar
1/2 cup shredded smoked cheddar cheese (we used regular cheddar cheese)
1 Tablespoon butter, softened
3 cups bread flour
3/4 teaspoon salt
1 1/2 teaspoons quick active dry yeast
1/2 cup salted peanuts

For 2 lb 
1 cup beer
1/3 cup water
1/4 cup packed brown sugar
2/3 cup cheddar cheese
2 Tablespoons butter
4 cups bread flour
1 teaspoon salt
1 3/4 teaspoons yeast
2/3 cup peanuts

Measure carefully, placing all ingredients except peanuts in bread machine pan in the order recommended by the manufacturer. Add peanuts at the Raisin/Nut signal. Betty Crocker recommends that if you do not have this signal, to add the nuts 5-10 minutes before the last kneading cycle ends. Your manual should be a guide on this.

Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Remove baked bread from pan, and cool on wire rack.

Bread Machine: Honey Wheat

We recently acquired a bread maker. Working with yeast doughs has always intimidated me, but we loved the idea of homemade bread. A bread maker was the solution!

Our first attempt came out pretty good, in flavor. It was not perfect, though. The recipe gave the option of a 1 or a 1.5 lb loaf. Since it was our first bread, we went with the 1 lb. After putting all the ingredients in, we realized our bread maker only allows for 1.5 or 2 lb loaves. Instead of wasting all the ingredients, we selected 1.5 lb to see what would happen. Our bread collapsed in the middle, but still tasted fine.

I used this recipe from Cooking Nook.

Calvin loves bread!

Super easy fudge

I've never ventured into the fudge-making world. Don't get me wrong, I LOVE fudge. For a while, every time Charles and I went on vacation we would buy a bunch of fudge and indulge ourselves. We would try several different flavors. My favorite is chocolate and peanut butter. He loves maple nut. I have just never tried it for myself.

Part of the moving process is clearing out the pantry. I had a can of sweetened condensed milk so I thought I would try to make some fudge. I pulled out the trusty Betty Crocker cookbook and found the easy fudge recipe. This isn't new and exciting, but it's easy so I thought I would share.

Ingredients:
1 can sweetened condensed milk (I think it is 14 oz)
1 bag of chocolate chips (I used mini chocolate chips)
1 teaspoon vanilla
mini marshmallows

Pour the milk and chocolate chips into a saucepan and heat on low heat. Stirring occassionally until melted together.

Remove from heat and add vanilla.

Pour in marshmallows (no exact amount...whatever looks best) and mix together.

Pour into greased 8x8 pan and spread out. Refrigerate for at least and 1 1/2 hours. Enjoy!

The recipe called for nuts, but I didn't have any. I would have loved to make some peanut butter fudge to layer on top, but that will have to happen another day.

They will love you...

...if you make this cake! Over the weekend, I made Banana-Chocolate Chip Cupcakes with Peanut Butter frosting. I brought them into work on Monday and Tuesday and everyone cannot stop raving about them. I thought I would share!

The recipe is from Bon Appetit!

Ingredients
Cake:
3 cups flour
2 teaspoons baking soda
2 teaspoon kosher salt
1 1/2 cups sugar
1 cup unsalted butter, room temperature
1/2 cup packed brown sugar
3 large eggs
1 1/2 teaspoons vanilla extract
2 cups mashed very ripe bananas (I used 3 bananas)
1 cup sour cream
1 10-oz. bag mini chocolate chips (I just had regular chocolate chips)

Frosting:  
2 cups peanut butter (I used crunchy)
1 1/2 cups powdered sugar
1 cup unsalted butter, room temperature
2 1/2 teaspoons vanilla extract

Cake
Preheat oven to 350 degrees. Whisk flour, baking soda, and salt in a medium bowl. Using an electric mixer, beat sugar, butter, and brown sugar in a large bowl until light and fluffy, about 3 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl. Beat in vanilla.

Add dry ingredients; beat on low speed just to blend. Add bananas and sour cream; beat just to blend. Fold in chocolate chips. Divide batter evenly among pans; smooth tops.

I made as cupcakes, but the recipe instructions are for 8x8 cakes. Bake cakes until a tester inserted into the center comes out clean (about 22 minutes for cupcakes or about 35 minutes for cakes). Let cool completely.

Frosting

Using an electric mixer, beat ingredients in a medium bowl until a light and fluffy frosting forms, 2–3 minutes. Spread on cupcakes. My frosting was a little runny, but after sitting in the fridge it stiffened up and was perfect.

Porcupines and other things...

I've been M.I.A. lately! Sorry about that.

I thoroughly enjoyed my weekend away to visit my husband. Fredericksburg was a neat town. Our cabin was wonderful and like a little world away from everything. I think one day I would love to own a bed and breakfast. I just think it would be so rewarding. We ate some good food and saw some neat things.

It was unbelievably hard to leave. I just feel so good when I'm with him and it's like I'm incomplete without him. I know that sounds really sappy and maybe a little anti-feminist (not that I care about either), but it is true for me.

This past weekend was a good distraction because three of my college friends came all the way up to Ohio to visit me! It was nice to sit around and talk, show them around town and just have some company from people I feel truly comfortable around. It is so hard making new friends because I always feel an uneasiness until you really get to know the person and they get to know you. I've known these girls for close to ten years now (which blows my mind).

While they were here, I took the opportunity to make a recipe from my childhood. I asked my sister to email it to me a while back and had not made it yet. The recipe is for Porcupines (aka meatballs). Unfortunately we ate them all without taking any pictures, but they were delicious and super easy. I stole the picture below from Google. 

Ingredients

Quick tomato sauce (recipe below)
1 lb. ground beef
1/2 cup uncooked rice (I used brown rice)
1/4 cup minced onion
1 tsp. salt
1/8 tsp. pepper

Lightly grease a 2 1/2 qt. casserole dish. Prepare and set aside tomato sauce, adding 1/2 c water. Meanwhile combine beef, rice, onion, salt and pepper. Mix lightly and shape into 1 1/2 inch balls.
Put in casserole, cover with sauce. Cover with lid or foil and bake at 350 degrees for about 1 hour or until rice is tender.

Quick Tomato Sauce
2 Tbsp butter
1/4 c chopped celery
2 Tbsp finely chopped onion (I didn't actually have onion, so I didn't add this)
1 1/4 c (10 1/2-11 oz) condensed tomato soup
3/4 c water
2 Tbsp lemon juice
1 tsp. Worcestershire sauce
2 Tbsp brown sugar
1 tsp dry mustard (I also didn't have this)
1/2 tsp. salt
pepper to taste

Heat butter in small skillet, add veggies, cooking until soft, remove from heat and add everything else. Simmer uncovered for 5 minutes or until warm. (I somehow missed the simmering direction, so my sauce came out really thin and watery...oops!)

My sister suggested that if you want to avoid the canned soup in case of MSG or other reasons, you can use canned tomato sauce with a couple tablespoons of tomato paste. I was lazy and just used canned tomato soup.

Scrambled Egg Cups

As I mentioned in a previous post, I recently made some Scrambled Egg Cups for the networking event I helped host at work. I wanted to have something to offer for those people who do not like sweet foods in the morning. They turned out quite yummy!

Here's the recipe: (from: Semi-Homemade Mom)

Ingredients:
12 eggs
6 slices of bacon (I was lazy and used bacon bits)
3 tablespoons milk (or half and half)
1/2 cup shredded cheese (the original recipe calls for cheddar. I used an Italian mix)
salt and pepper to taste (now that I think about it, I think I forgot these...oops!)

Preheat oven to 350 degrees.

Whisk together eggs and milk. Add in bacon, cheese and salt and pepper.

Pour into muffin tin (12 count).

You can sprinkle some extra cheese on top, if you want.

Bake for 15 to 20 minutes.

In the original recipe, she did not use any cupcake liners. If you are planning on doing that, you'll probably want to spray the tin with cooking spray. I used cupcake liners for an easier cleanup.

Potato Wedge Nachos

On Sundays, Charles and I typically do low-effort dinners. We lean towards homemade popcorn and nachos. This weekend we mixed it up a little with Potato Wedge Nachos. I adapted the recipe from this pin: Cheesy Potato Fries.

Photo borrowed from blog: Oh So Delicioso

Ingredients:
Potatoes cut into wedges--I used a bag of baby sized potatoes
1/4 cup olive oil
Salt and pepper, to taste
Garlic powder, to taste
Paprika, to taste
Chedder cheese
Mozzarella cheese
Sour Cream
Salsa

Directions:
Preheat oven to 400 degrees. Wash potatoes and cut into wedges. With the baby potatoes, it was hard to get similar sized wedges since some potatoes were really tiny and others were larger. It didn't really matter. Some were a little more done than others. Place on baking sheet or in baking dish.

Pour on olive oil. Sprinkle with salt, pepper, garlic powder and paprika. Toss potatoes.

Bake potatoes for 40 minutes.

When finished baking, remove from oven. Plate up and sprinkle with cheeses. Garnish with sour cream and salsa. Enjoy!

Thanksgiving Prep

This year for Thanksgiving will just be Charles and me. Since we'll be visiting my parents for Christmas, we decided to lay low for Thanksgiving. I haven't made Thanksgiving dinner since our first married Thanksgiving back in 2008. That year I had VERY bad timing and nothing was done at the same time and we ended up eating a lot later than I wanted to. I'm hoping this year goes a lot smoother.

Here is the meal line-up:
Turkey--I'll probably just get a turkey breast. I don't want to deal with a whole turkey and end up with tons of leftovers.

Kentucky or Corn Spoon Bread--my co-worker made this for our work Thanksgiving Cook Out on Thursday. It was so delicious! I found a recipe for it on Pinterest that I am going to attempt.

Parmesan Walnut Broccoli--neither Charles nor myself like Green Bean Casserole. That is the only green veggie side we had at Thanksgiving when I was growing up. Charles thought we should do something with walnuts and broccoli. I found a recipe for a broccoli and walnut side on Pinterest, of course.

Sweet Potato Casserole--I don't like this, but it is a must-have side dish for Charles.

Stuffing--I'll probably get a mix from Earthfare instead of making it completely from scratch. It's not hard to make from scratch, but having a mix will give me one less thing to really worry about.

Mashed Potatoes and Gravy--the potatoes will be made from scratch and I'll probably get a gravy mix to keep it easy.

Caramel Apple Pecan Pie--this is my all-time favorite kind of apple pie! It is sweet and yummy! I typically use Granny Smith apples exclusively. This year I'm going to do a mix of Granny Smith and Honeycrisp. My sister introduced us to Honeycrisp. It is a Minnesota-based apple and it really tasty. I think it will go well in my pie. I think we're going over to our friend's house for dessert on Thanksgiving, so I'm going to bring this with us. The wife is gluten-free, so I am going to get some brown rice flour to use in the apple/caramel mixture instead of regular flour so she can at least enjoy the filling. I'm going to stick with my typical pie crust from Immaculate Baking Co.

Fudge-making virgin no more!

I have officially delved into the world of fudge-making. I have always avoided it because I thought it would be difficult. I found a recipe on Pinterest for Chocolate Cinnamon Fudge from a like-minded blogger. She was nervous about making fudge, too, but realized it's a lot easier than you would like.

Here's the recipe:
1 14oz can sweetened condensed milk
2 teaspoons ground cinnamon (if you like cinnamon, but don't want a huge cinnamon taste, I would go with 1 t. Or you can leave it out completely)
1 teaspoon vanilla extract
1 lb (about 2 cups) semi-sweet chocolate chips
3 Tablespoons butter, cut into 1/2 inch pieces, at room temp

Butter an 8x8 dish. Line with parchment paper (or don't and be like me...although this makes it more difficult to get the fudge out)

In a glass or stainless steel bowl, combine sweetened condensed milk, cinnamon and vanilla extract.  Stir to combine. Stir in chocolate chips and butter. Put the bowl over a saucepan of barely simmering water and stir until chocolate is melted and there is a smooth consistency. This can take about 6-8 minutes. You can add nuts at this point, if you like nutty fudge. Pour mixture into baking dish and spread evenly. Refrigerate for at least 2 hours.

Cut into pieces and enjoy!

Strawberry Fudge Pie

Charles requested that I make a Strawberry pie. Strawberry Pie has never sounded appealing to me, but I looked on Pinterest for a recipe anyway. I came across one that looked amazing! It's called Strawberry Fudge Pie. So I thought I would give it a chance. I deviated from the recipe a little bit because it called for a brownie mix and I love my homemade Gooey Chocolate Brownies (follow the link for the recipe for just brownies).

Strawberry Fudge Pie

Ingredients:
One pie crust (I use Immaculate Baking Co. crust because it's amazing! You could always make your own, too)

Brownie Layer:
1/2 cup butter (1 stick)
2oz unsweetened chocolate
1 cup sugar
2 eggs
1/2 cup flour
1/4 cup chocolate chips

Cheesecake layer:
1 8oz package cream cheese
1/4 cup sugar
1 egg
1 teaspoon vanilla

Strawberry layer:
3 cups strawberries, halved

Make brownie layer. Combine butter and unsweetened chocolate in saucepan and melt over low heat. Add sugar; mix to combine. Remove from heat and let cool for 15-20 minutes. Preheat oven to 350 degrees. Once cooled, mix in eggs. Add flour and chocolate chips.

Pour brownie batter into crust-lined pie pan. Bake for 20-25 minutes. Brownie does not need to be completely done.

Meanwhile, make cheesecake mixture. Beat together all cheesecake layer ingredients. Once brownie layer is done baking, pour cheesecake mixture over brownie and carefully spread over the top. Bake the pie another 18 to 20 minutes at 350 degrees. Let cool for an hour.

Cut strawberries and place cut side down on top of cooled cheesecake layer. You can melt some chocolate and drizzle over the top to add a little extra touch, but I skipped this step out of laziness. Refrigerate for an hour.

Enjoy!

Morganne's Party Punch

My little sister in Alpha Omega, Morganne, shared this great recipe for party punch a few years ago. I've made it once and wish I had more excuses to make it. It is super delicious!

Ingredients:
1 46oz can pineapple juice
1/4 cup lemon juice
1 small frozen orange juice
1 pack Strawberry kool-aid
3 1/2 cups sugar
1 quart ginger ale

Directions:
Mix together 1st five ingredients in a gallon-sized container. Add water to make a full gallon. Freeze.

Thaw for 3 or more hours and pour into a punch bowl. Add ginger ale and enjoy!

Dessert Cheeseball

I love cream cheese! My husband, however, thinks cream cheese is gross. For the Friday before Christmas, we had a mini potluck at work. This gave me a great excuse to make a cream cheese based dessert--Chocolate Chip Cheeseball. Everyone at work loved it! (It is pretty tasty, if I must say so myself). It's probably been around blog world a million times, but just in case, here's the recipe:

Ingredients:
1 8oz package cream cheese
1/2 cup butter, softened
1/4 teaspoon vanilla extract
3/4 cup powdered sugar
2 Tablespoons brown sugar
3/4 cup mini chocolate chips (it's OK to use regular chocolate chips if that is all you have)
3/4 cup chopped pecans (optional)

Beat cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours.

After two hours, place mixture in plastic wrap and shape like a ball. Refrigerate for an hour.

Before serving, roll ball in pecans (optional). Serve with graham crackers. (Or just eat it straight...it's that good).