A few things:
1. I’m not a college football fan. I graduated from Duke, where our football team generated revenue for our amazing basketball and lacrosse programs instead.
2. Because of number 1, I don’t follow any college football team including the Ohio State Buckeyes.
3. I do watch Mike & Mike on ESPN2 while getting ready for work in the morning.
4. Ohio State is playing at Northwestern this weekend.
5. I know number 4 because one of the hosts of Mike & Mike went to Northwestern and cannot stop talking about Ohio State playing at Northwestern this weekend.
6. I have a subscription to Cooking Light magazine.
7. This month’s issue of Cooking Light includes a recipe for chocolate-peanut butter balls called Ohio Buckeyes that resemble Ohio buckeye tree nuts.
8. These Ohio Buckeye treats were pretty delicious and mostly easy to make. I had a bit of a problem dunking the peanut butter balls into the melted chocolate because they kept rolling off my dunking fork. Find the recipe here or in the October 2013 Cooking Light magazine.
9. I may have to watch the Ohio State game at Northwestern this weekend while eating these Ohio Buckeye treats.
2 c. powdered sugar
6 tbsp. unsalted butter, softened
2 oz. 1/3-less-fat cream cheese, softened
1/2 tsp. kosher salt
1 1/2 c. reduced-fat creamy peanut butter
1/4 c. graham cracker crumbs (I inadvertently used 1 1/2 c. of graham cracker crumbs! The increased amount made the peanut butter balls less gooey.)
8 oz. dark chocolate (60-65% cacao), chopped
1. Place first 4 ingredients (through salt) in a medium bowl; beat with a mixer at medium speed until creamy. Add peanut butter and graham cracker crumbs; beat until blended.
2. Cover a baking sheet with parchment paper. Shape peanut butter mixture by tablespoonfuls into 38 balls. Place balls on baking sheet; refrigerate 1 hour.
3. Place chocolate in the top of a double boiler; place over simmering water, stirring until almost melted. Remove from heat; stir until smooth. Let cool slightly.
4. Place each ball on a fork, and dip ball in chocolate until partially coated; return to parchment paper to harden.