Is the ball thing getting old? You can tell me, really. I won’t get upset. Okay, I might get a teeny bit upset, but I promise not to take it personally. You wouldn’t be the only one. My husband is definitely over my balls. (If you have no idea what I mean head over to the recipe page.)
Actual conversation with him the night I posted my second official ball recipe:
Me: [hovering over him while he is attempting to watch Netflix on his iPad] I’m about to post a new recipe!
Him: [not bothering to look up from screen] Uh-huh.
Me: [very excited, but still speaking in a whisper since kids are sleeping] Blueberry Granola balls! [emphasis on the balls, obvs]
Him: [finally tearing away eyes from screen, looking thoughtful] You know, you don’t have to call them balls. You could call them “bites.”
Me: [shaking my head vigorously, smiling a little at his naivete] Everyone in the world [i.e. Pinterest] is doing that, which is WHY I’m calling them balls! Brilliant, right?
Then, three ball recipes later…
Him: Are you ever going to be done with the whole ‘ball’ thing?
Me: NEVER! [insert maniacal laughter, in whisper form, here]
So you see, I’m rather attached to the ball thing, but not out of love as much as comfort. I’m not an intuitive baker, like some of my blogging friends, and I’m a Cancer, which means I’m a creature of habit (not to mention a total homebody) so when I get the hang of something, well, I have a little problem letting it go. But you’ll tell me, won’t you? I’m relying on your instincts here.
Until then, here’s my latest batch of balls posing with a fairy. Just for fun. Because how many pictures of balls can you look at before dying of boredom?
Maple Walnut Balls
- 1 cup dates cut in half and soaked in water to soften up (drain before adding)
- 1/2 cup cashews (I used raw unsalted)
- 1/2 cup walnuts
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1/8-1/4 cup coconut flakes or finely ground coconut (which is what I used)
- dash of cinnamon
*If you want the nuts more finely ground (for a smoother ball), process them first, remove and set aside, and then add them back in after dates have been pulverized. Otherwise, ignore this and start with the dates, as instructed below.
Put softened dates in the food processor and whirl around. Add the rest of the ingredients until just combined.
Random but important note: the dough should not be too dry or too wet (thus the varying amount of coconut flakes) – if too wet, add a bit more coconut. If too dry, add a 1/2 teaspoon (at a time) more maple syrup.
You really can’t mess these up… unless you’re me (!) and you get a little cocky with your ball making and add TOO much wet and not enough dry and your balls never really firm up – even in the freezer. (Who knew that was even possible?! Must have been the extra 1/2 teaspoon of melted coconut oil I originally added, then later removed from the recipe.)
Take heart though, soft balls are STILL tasty.
In other (random) news, check out this awesome terrarium!
Bunky made it at a birthday party over the weekend. It’s a pretty brilliant idea. The kids got to dig into vats of small slippery stones, soft damp dirt, pick three plants and then “decorate” their creation with pretty rocks, marbles, and creatures. B chose fairies and butterflies over centipedes and dinosaurs, big surprise. All the kids had a blast doing it.
The crafty mom (of four!) also made a beautiful Hungry Little Caterpillar themed cake – she told me about it ahead of time and I was just going to attempt to “draw” a caterpillar on a cupcake, but my husband waved me aside and took over. He rocked it. Everyone was amazed and Bunky was thrilled.
What the hell has he been doing on the dessert sidelines all this time?! He is totally in charge of the next birthday.