Monday, January 07, 2008

Peanut Butter Balls & Premiere - thanks!

By popular demand and due to threats upon my life, I hereby post the secret recipe to the making of peanut butter balls. They are ugly. I think that's why I like them. This is a classic case of "it's what's on the inside." Random feedback:
  • "They are like walking on clouds."
  • "They aren't all peanut-buttery."
  • "These are the best *%#&*!%! I've ever had!"
  • "They're VEGAN?!"
Feel free to take this recipe and place it wherever you'd like. Market the darned things. Sell them to your mothers. Your life will never be the same; nor will your hips, I'm afraid. But that's ok. We need to bring the hips back.

Peanut Butter Balls
1 cup creamy peanut butter
1/2 cup Earth Balance ("Buttery Sticks" = 1 stick)
1-1.5 cups powdered sugar
8-9 oz vegan semi-sweet chocolate chips* + 2 T Earth Balance or coconut oil
  1. Whip the peanut butter and earth balance till creamy. Whip in the powdered sugar.
  2. Use a 1/8 cup scoop or small melon baller thing and scoop into balls on a tray that can be covered later.
  3. Freeze for a few hours.
  4. Melt the chocolate chips with the Earth Balance or oil using the double boiler method.
  5. Take out the frozen PB balls. Meanwhile, if you want to reuse the sheet upon which the frozen PB balls sit, pluck the little guys off and place them on another plate to await dipping.
  6. Once melted, I find it easiest to scoop some chocolate into a small bowl, then use tongs to dip each of the frozen balls into the chocolate. Let some of it drip off, then place them on a sheet. Some use waxed paper, but I found that wasn't necessary.
  7. After dipping is complete, cover and put in the fridge or freezer depending on your traveling plans. They thaw out pretty quickly.
  8. Don't eat them all.
Optional stuff: You can also add some flavoring to the chocolate, like rum flavor, maple, or almond extract. Some people use crunchy peanut butter, but I think that's wrong. Thanks to Mom for making this when I was a kid. Hers were much better looking. If you have more patience than me, yours will be movie stars as well.

* These are really, really easy to find. I just buy mine at Whole Foods - the generic blue bag that says "semi-sweet chocolate chips." They DO have another bag that says "vegan chocolate chips" but for the same ingredients you pay $1 more. Must be the word "vegan" that's pricey.

World Premiere of Seeing Through the Fence
I survived. Thank you so much to all of you who made it out, and to all of you who provided feedback. I was happy that it sold out (and beyond!) and people were kind enough to stand through the whole thing or sit on the floor and in the aisles. The venue, Manbites Dog Theater, was perfect for this event. A warm, cool place to hang out. Thank you to Jay for letting us host the premiere there.

My nerves were instantly calmed by hearing the Wigg Report who are pictured before you. Go see them live. Poor guys didn't get any peanut butter balls or the delicious seitan skewers, spanikopita, or cookies made by Chef Shirle because they were too busy playing the best music ever.

Speaking of, a huge thanks to Shirle for catering this event. She is beyond an amazing
cook - if you have seen her displays, that's art, folks...and she will be hosting another traveling vegan brunch in March so stay tuned. Check out her blog Rockin' the Stove here.

Words upon the page of this blog cannot convey how grateful I am to all of you who came to support my first venture into film-dom. Also thanks to everyone who has requested a screening. If you would like to inquire about screening the film at your college or other event, email me at for a screening packet, which I'll be assembling soon. I'm also getting the sound mixed & mastered then copies will be ready for sale.

Thanks to Indy for the article. And to everyone who helped shape and mold this thing. Also thanks to Jim for adding the chapters and making the export to DVD possible!

Extra special thanks to all the musicians who donated their music to this project. I have linked them as well as other resources here: And of course for all the people in the documentary who agreed to be filmed. Including my good-natured husband Rob, who suffered through many renditions/clips of the work in progress, as well as my humor-testing it on him (Me: "Why aren't you laughing? That's funny...isn't it?" Rob: "Not after the 12th viewing...").



Dilip said...

Thanks for the showing! It was an honor to see your good film and consider the impact it may have on activists and vegetarian-leaning folks! Thanks for all that you do!! --Dilip

VeraStar said...

Yay! congrats on the good showing...

incidentally, here's where i find an opportunity to randomly send you this

i LOVE her new cookbook, BTW--i drool over it everytime i'm in the Regulator...wondering when i'll have an extra $35

Jack said...

I'm real proud of you and it was so much fun being a part of your adventure.

Anonymous said...

What do you think about adding some nutmeg? Nutmeg is my new favorite addition to everything

I don't have an ID but this is Jennie, from airport blvd

Binge Cafe said...

Thanks Dilip, & Vera. That's an awesome article. I think Shirle got the book. I know someone did 'round these parts.

Hi Jennie! hmmm...nutmeg would be interesting. That would even take it up a notch, class-wise.