Yesterday, on Grandparents’ Day, my two youngest grandchildren showed up at my front door, bearing handmade gifts as usual …. six-year-old Dolphin ….
…and ten-year-old Jellyfish (currently in training as a “Ghostbuster”).
Jellyfish had taken my picture last week and printed out a frame and mounted it plus he made a great bookmark.
Dolphin had promised me a hundred times on Saturday that she would make my favorite Scottie, which she did, along with a colored picture of a grandma and granddaughter baking. She even made her own wrapping paper and a paper bow.
Their mother has always had a mug made up with a picture on it for Grandparents’ Day. This year, number 11 will join the others on my special shelf.
I fixed a roast beef dinner for the family and for dessert tried out one I had seen on All Recipes, Chocolate Chip Cheese Ball. I called it a “girly” dessert but my son-in-law and grandson managed to enjoy some of it, maybe not as much as my two daughters and I did.
CHOCOLATE CHIP CHEESE BALLS
- 8 oz. package of cream cheese (not low-fat or Neufchatel), softened
- 1/2 cup butter (butter only, no substitutes), softened
- 3/4 cup confectioners’ sugar
- 2 Tblsp. light brown sugar
- 1/4 tsp. vanilla extract
- 1/2 cup miniature semi-sweet chocolate chips
- 1/2 cup toffee bits
- 1/2 cup finely chopped pecans
In a medium bowl, beat together the softened cream cheese and softened butter until smooth. Mix in the confectioners’ sugar and vanilla. Stir in the chocolate chips. Cover and chill in the refrigerator overnight.
The next day, shape the chilled cream cheese mixture into three balls. Wrap each ball in plastic and chill in the refrigerator for at least one hour.
Before serving, roll one ball in toffee bits, one in pecans and keep one with just the chocolate chips.
I served these dessert cheese balls with honey pretzels, thin cinnamon wafers and Golden Delicious apple slices.
The comments on All Recipes indicated some people had problems getting the mixture to form a ball. Other people suggested storing the beaten cheese mixture in a metal bowl and refrigerating overnight. They also stressed using only full-fat butter and cream cheese. I followed these suggestions and had no problems forming the balls.
It was a fun dessert and a nice ending to our Grandparents’ Day dinner.