Honey Butter Balls Recipes

HONEY BUTTER

Steps:

• In a small bowl mix butter and honey until smooth.
• Store, covered, in the refrigerator.

HONEY BUTTER BALLS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Combine butter, honey, and vanilla extract in a bowl; beat with an electric mixer until creamy. Mix in flour 1/2 cup at a time. Stir walnuts into the dough.
• Form dough into 1-inch balls. Arrange on an ungreased baking sheet.
• Bake in the preheated oven until very light golden, 30 to 45 minutes. Cool briefly, about 5 minutes.
• Pour confectioner's sugar into a shallow bowl. Roll warm cookies in confectioners' sugar to coat.

NO-BAKE OLD-FASHIONED PEANUT BUTTER BALLS

Steps:

• Mix the peanut butter, honey and dry milk together in a bowl.
• Just a scoop of your choice and form into a ball.
• Roll in toppings
• Chill for 20 minutes

NO BAKE PEANUT BUTTER & HONEY PROTEIN BALLS

Steps:

• In a medium mixing bowl, combine peanut butter, coconut milk powder, honey, mollasses and collagen powder. This is probably best by spatula or hand, as the peanut butter is too thick to be effectively mixed in a food processor.
• Place peanut powder in a small bowl. Roll peanut butter mixture into 1 inch balls, then roll in the peanuts. Repeat until mixture is used up.
• Store in the refrigerator for up to four weeks

STRUFFOLI | ITALIAN HONEY BALLS RECIPE

Steps:

• Melt the butter in a double boiler and let it cool. In a large bowl, mix together the flour with the baking powder and a pinch of salt.
• Add sugar, melted butter, the liquor, eggs and the orange zest. Mix the ingredients with the help of a wooden spoon.
• Continue to knead with your hands, until you get a homogeneous dough, free of lumps. Wrap the dough in cling film and let it rest at room temperature for 30 minutes.
• After the resting time, cut the dough into equal parts. With your flat hands, roll each piece on the work surface as if to make a cylinder about 1 cm (about 1/2 inch) thick.
• Slice the roll of dough with the help of a small knife into many pieces of 1 cm (1/2 inch) in size. You can leave your Sruffoli in small pieces or give them the shape of balls by rolling them between the palms of your hands.
• Fry Struffoli few at a time turning them a couple of times. In 30-40 seconds they will be ready. Drain them with a skimmer and place on a serving dish, covered with absorbent kitchen paper.
• In a saucepan that can contain all the struffoli, pour almost all the honey and some rainbow sprinkles. Heat over very low heat, stirring with a wooden spoon. This step is to make the honey more liquid and more malleable.
• Turn off the heat and add the struffoli. Add one more tablespoon of sprinkles and mix all together. When all the Struffoli are wrapped in honey and sprinkles, immediately transfer them, still hot, to a serving dish.
• Give them the shape you prefer, for example the classic pyramid or the classic donut shape that resembles a Christmas wreath!