Black Sesame Buckeyes Recipes

BLACK SESAME BUCKEYES

Steps:

• Line a baking sheet with parchment paper and set it aside.
• In the bowl of a stand mixer fitted with a paddle attachment, combine the black sesame paste, butter, vanilla, cinnamon and salt and beat on medium speed until smooth and creamy, 1 to 2 minutes. Stop the mixer, scrape down the sides with a rubber spatula, add the powdered sugar, and turn the mixer back on to low speed to incorporate. Once you're reasonably confident that powdered sugar won't fly everywhere you can increase the speed to medium and continue mixing, scraping down the sides of the bowl as needed, until everything is combined and you have a soft dough. Roll 1-inch balls of the dough until very smooth and place them on the parchment paper. Freeze for 20 minutes.
• In a small bowl or mug, combine the chocolate and coconut oil and microwave in 30-second increments, stirring after each, until smooth and melted. Alternatively, you can melt the chocolate in a mixing bowl set over a small pot of barely simmering water, stirring until just melted. Working one at a time, pick up the frozen balls by poking the tops with a toothpick or wooden skewer and then dip them into the chocolate about 3/4 of the way, leaving the top exposed. Scrape excess chocolate off the bottom, transfer back to the baking sheet, take the toothpick out and then smooth over the hole with a knife. Sprinkle with flaky salt and black and white sesame seeds, if desired. Allow the chocolate to set before serving. Store in an airtight container in the fridge for up to 1 week.

BUCKEYES

Steps:

• In a large bowl, beat the sugar, peanut butter and butter until smooth. Shape into 1-in. balls; set aside. , Microwave chocolate chips and shortening on high until melted; stir until smooth. Dip balls in chocolate, allowing excess to drip off. Place on a wire rack over waxed paper; refrigerate for 15 minutes or until firm. Cover and store in the refrigerator.

CRUNCHY BUCKEYES

Steps:

• Line a baking sheet with parchment. Beat the peanut butter, butter and salt in a large bowl with an electric mixer on medium speed until combined. Add the sifted confectioners' sugar and vanilla; beat on low until incorporated. Increase to medium-high and beat until fluffy and smooth, about 1 minute. Gently stir in the rice cereal with a rubber spatula. Scoop 2-teaspoon-sized mounds (11 to 12 grams each) and roll into balls. Place on the prepared baking sheet and freeze until very firm but not frozen, 20 to 30 minutes.
• Microwave the chocolate and coconut oil in a medium microwave-safe bowl in 30 second increments, stirring in between, until the mixture is melted and smooth. Let cool slightly for 2 minutes.
• Stick a toothpick into the top of a ball and dip the ball into the melted chocolate. Coat most of the ball in chocolate, leaving a small uncoated circle on top; let excess chocolate drip off. Return the ball to the baking sheet and remove the toothpick. Repeat with the remaining balls. Smooth out the hole left by the toothpick if desired. Refrigerate until the chocolate has set and the peanut butter ball is very firm, at least 1 hour. Keep refrigerated until ready to serve.

BLACK SESAME BUCHE DE NOEL

Steps:

• For the almond orange sponge cake: Preheat the oven to 400 degrees F. Grease a 13-by-18-inch half-sheet pan with cooking spray and line with parchment paper. Grease the parchment paper and set aside.
• Whisk together the flour, baking powder and salt in a medium bowl. Set aside.
• Beat the egg whites in a stand mixer fitted with a whisk attachment on medium speed until foamy, about 1 minute. Slowly add 1/4 cup granulated sugar while beating. Continue beating until shiny medium stiff peaks form, about 2 minutes. Remove the egg whites to a medium bowl and set aside.
• Add the egg yolks and remaining 3/4 cup granulated sugar to the same bowl of the stand mixer with the same whisk attachment (no need to wash). Add the almond and vanilla extracts as well as the orange zest. Beat on medium speed until pale yellow and doubled in volume, 1 to 2 minutes. Gently fold in the egg whites. Finally, fold in the flour mixture until just incorporated.
• Spread the batter in the prepared pan. Bake until the top is springy, 10 to 12 minutes.
• Use an offset spatula to loosen the edges of the cake. Immediately invert the cake onto a clean dish towel dusted with powdered sugar. Remove the parchment paper. Using the towel, fold the long end of the cake towards the center, continuing to roll the cake into the towel (this will help shape the cake when the buttercream is added). Transfer to a rack, seam-side down, to cool completely.
• For the black sesame buttercream: Put the butter and confectioners' sugar in a stand mixer fitted with the whisk attachment. Beat on low speed until combined, then add the sesame paste, milk, vanilla and salt and increase the speed to medium. Beat until smooth.
• For the decorations: Combine the coconut with the matcha powder in a medium bowl. Shape the marzipan into mushrooms.
• Assembly: Unroll the cake on a clean work surface and remove the towel. Spread a third of the buttercream on the inner side of the cake, frosting all the way to the edges. Gently roll back into a log. Trim the ends of the roll, then cut a quarter of the log off on a diagonal. Place the larger log on a large serving platter. Attach the smaller log to the side of the cake with some buttercream to resemble a branch on the yule log. Spread the remaining buttercream on the buche de Noel to cover, but leave the cut sides unfrosted to show the swirl. Run an offset spatula or spoon over the buttercream for the appearance of rough tree bark. Sprinkle the matcha coconut around the cake to resemble moss. Place the marzipan mushrooms around the cake, gently pressing them into the frosting. Enjoy!

BUCKEYES

Steps:

• Line a baking sheet with parchment. Beat the confectioners' sugar, peanut butter, butter, vanilla and salt with an electric mixer in a medium bowl until well combined. Scoop 2-teaspoonful mounds, and roll into balls; arrange them on the prepared baking sheet. Refrigerate until firm, about 20 minutes.
• Microwave the chocolate and shortening in a microwave-safe medium bowl in 30-second increments, stirring in between, until the mixture is completely melted and smooth, about 2 minutes.
• Stick a toothpick or skewer into the top center of a peanut butter ball. Dip the ball into the melted chocolate, leaving a circle of peanut butter visible on top. Let the excess chocolate drip off, then return the buckeye to the baking sheet. Repeat with the remaining peanut butter balls and chocolate.
• Chill the buckeyes until firm, about 30 minutes. Smooth out the hole left by the toothpick with an offset spatula. Serve at room temperature or well chilled. Refrigerate in an airtight container for up to 5 days.