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State Plate Recipe: Ohio’s Buckeyes

Rock on, Ohio!

Cleveland might be home to the Rock & Roll Hall of Fame, but do you know what else rocks in Ohio? Food!

Ohio Food Fun

  • 2009 was a fruitful year! The tomato became the Official State Fruit and the Pawpaw was named the Official State Native Fruit.
  • TBT (Throwback Tomato!): In 1965 Ohio made tomato juice the Official State Beverage.
  • Akron is home to the National Hamburger Festival.
  • Dublin is home to “Cornhenge,” a field of 109, nearly 8-foot-tall concrete corn sculptures.
  • The banana split was invented in Wilmington, OH.
  • The world’s largest popcorn festival takes place annually in Marion, OH.
  • Chef Boyardee was real! And he lived in Ohio! He was Hector Boiardi, the chef who directed the catering of President Woodrow Wilson’s second wedding in 1915. In 1917, Boiardi moved from New York to Cleveland where, in 1924, he and his wife, Helen, opened an Italian restaurant called Il Giardino D’Italia (The Garden of Italy). In 1928, he, Helen and his two brothers launched the now famous food company. Hector, the immigrant who arrived from Italy at the age of 16, and worked in the kitchen of New York’s Plaza Hotel, eventually becoming head chef, died in 1985, a millionaire.

Pass the Buckeye!

Make extra because these yummy treats won’t last long!

Buckeyes

Ingredients

  • 1 1/2 cups of creamy-style peanut butter
  • 1 cup unsalted butter, softened
  • 1/2 teaspoon vanilla extract
  • 6 cups confectioners’ (powdered) sugar
  • 4 cups semisweet chocolate chips

Directions

  1. In a large mixing bowl, combine peanut butter, butter, vanilla, adding, in gradual increments, the confectioners’ sugar.
  2. Beat with an electric mixer on low until blended into a dry dough.
  3. Roll into 1-inch balls and place on a waxed paper-lined cookie sheet.
  4. Insert a toothpick into the top of each ball. You will use the toothpick later to dip the balls into chocolate.
  5. Place the peanut butter balls in the freezer until they become chilled and firm—about 30 minutes. Some people simply refrigerate them until firm.
  6. Melt chocolate chips. You can use a double boiler or set a bowl over a pot of simmering water. If you prefer, you can microwave on half-power 30 seconds at a time until melted. Whichever method you use, be sure to stir often until smooth.
  7. When chocolate is melted, retrieve the frozen (or refrigerated) peanut butter balls.
  8. Dip the firm peanut butter balls into the chocolate using the toothpick, covering just about ¾ of the ball, allowing a small portion of peanut butter to peek out at the top. This gives them the appearance of a buckeye.
  9. Place the buckeyes back on your cookie sheet.
  10. Remove the toothpicks, and gently smooth over the hole with your finger.
  11. Refrigerate until it’s time to serve.
  12. Leftovers can be stored in a tightly-sealed container in the refrigerator for up to 3 days.

 


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