This weekend Lake Tahoe has been getting pounded with snow- seven to ten feet to be exact!

Our attempt at skiing during this storm was met with a few wipe outs, so on Sunday I opted to stay in our cozy apartment and bake Christmas cookies!

As I was scouring the internet for some good recipes, I checked my work email and was presented with this from my colleauge:

Subject: Kiss My Buck-Eye!

Things you will never hear a Buckeye fan say:

– I’ll take Shakespeare for 1,000 Alex

– Too many deer heads detract from the decor

– I just could find a thing at Wal-Mart today

You see, this colleauge happens to be  Michigan fan and when she found out I was an OSU fan, well let’s just say the email wars began.

Usually my response is this : SCOREBOARD! But on Sunday, I felt compelled to take it to another level. I decided one of my recipes had to be the one dessert that no one, not even a Michigan fan could turn down, Buckeyes!

Ohio State Buckeye Recipe

Mix 1.5 cups creamy peanut butter, two sticks softened butter, 1/2 teaspoon vanilla and 4-5 cups of confectioners sugar.

Using a tablespoon, scoop out the dough and roll into balls about an inch to 1.5 inches wide.

Stick toothpicks into the tops of all the peanut butter balls. This will help you when it comes time to dip them in chocolate.

Then place the balls in the freezer for thirty minutes so they’re firm for dipping. Once the thirty minutes are up, melt two cups semi-sweet chocolate and two cups bitter-sweet chocolate.

I do this by simmering a little bit of water in a sauce pot and placing a metal bowl over it so the steam heats the chocolate gradually without burning. You want to stir constantly while the chocolate melts.

Pick each ball up by the toothpick and dip it in the melted chocolate, leaving a little bit at the top uncovered so they look like buckeyes. Place the dipped balls onto parchment paper and place in the fridge for 15 minutes.

Once the chocolate is firm, pull the toothpicks out and cover the hole left behind by pressing your finger tip on top of it and smoothing it over.

Keep the buckeyes in the fridge until you want to serve them. If you feel compelled, by all means use this delicious buckeye recipe to torment a nearby Wolverine.