Peanut Butter Balls

–from the kitchen of Erica Beirman, lecturer food science and human nutrition, culinary science coordinator

Ingredients:

2 cups sifted powdered sugar

1 cup crunchy peanut butter

¼  cup + 2 tablespoons butter, melted

1 pound of chocolate almond bark

¼ pound white almond bark

Directions

Stir together powdered sugar, peanut butter, and melted butter until creamy.  Shape mixture into 1-inch balls, place on baking sheet lined with waxed paper.

Refrigerate balls for about 15 minutes until slightly firm.  Melt chocolate almond bark.  Dip balls in chocolate and place on baking sheet lined with waxed paper.  A fork or toothpicks work well to let excess chocolate drip off.  Let balls dry about 20 minutes.  Melt white almond bark, place into a small plastic sandwich baggie and cut a small hole in the corner to drizzle the white chocolate over the top of the peanut butter balls.

Back to story: http://www.ag.iastate.edu/stories/2011/11/interest-in-culinary-science-heats-up/

Brownies

– from the kitchen of Dakota Hoben (president of the Government of the Student Body, senior, agricultural business, international agriculture, economics, and political science)

Ingredients:

3 eggs

2 cups sugar

1 teaspoon vanilla

1 cup melted margarine

1 ¼ cup flour

¾ cup cocoa

½ teaspoon baking powder

½ teaspoon salt

Directions:

In large mixing bowl, beat eggs, gradually add sugar and vanilla, beating with a wooden spoon until thick and light in color. Stir in margarine. Combine dry ingredients and add to egg mixture. Blend thoroughly. Don’t overbeat.  Spread batter into a greased 9” x 13” pan.  Bake at 350°F for 20-30 minutes.

Back to story: http://www.ag.iastate.edu/stories/2011/11/at-the-helm/