The Best Thing I’ve Made in 2015

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The Best Thing I've Made in 2015

The title of my latest blog is what my husband Alex told me after trying my latest treat. I always ask him what he thinks and to share beyond just saying that “it’s good”. After prodding him to see what he really thought, he said, “Kate, honestly it’s the best thing you’ve made this year”. Now I realize it’s early in the year but I’ll take the compliment. He has a pretty tough job – trying all of the items that I create in the kitchen. Luckily for him, most of the products are tasty although he’s had to endure a few duds (experiments, is what I like to call them).

In honor of Valentine’s Day, I’d like to share a chocolate dessert. I found this recipe while perusing Garden and Gun. It has the classic chocolate and peanut butter combination and looked like it’d be pretty straightforward to make. I share not only the recipe below, but some tips for the method as I’ve already whipped up four batches of these perfectly portioned treats and learned a few things along the way.

Sesame Seed Peanut Butter Balls

Adapted from Brandon McGlamery, Luma on Park

Yield ~30


  • 8 oz. lightly salted peanuts processed into peanut butter in a food processor
  • 4 oz. unsalted butter, softened
  • 12 oz. powdered sugar
  • 1¼ tsp. sesame seeds, lightly toasted, plus additional for topping
  • Ancho chile–chocolate glaze (recipe follows)


  1. In a food processor, combine peanut butter and butter, and process until smooth.
  2. Add powdered sugar and sesame seeds, and mix well.
  3. Using a small cookie dough scoop (I used ¾ oz scoop), scoop out peanut butter mixture and roll into small, smooth balls in the palm of your hand. Place balls onto a cookie sheet and chill in the refrigerator until firm.
  4. Use a toothpick to dip cold peanut butter balls into ancho chile–chocolate glaze. Sprinkle with a few sesame seeds. Place on a parchment paper-lined cookie sheet to set in the refrigerator.
  5. Store in a sealed, refrigerated container.

Ancho Chile–Chocolate Glaze


  • 4 cups semisweet chocolate chips (I prefer Ghirardelli brand)
  • 1¾ tsp. ancho chile powder
  • ¼ tsp. salt


  1. Melt chocolate over a double boiler. Add chile powder and salt, and mix well.

Kate Sayre is a Registered Dietitian at Student Health at Duke University. On the 1st and 15th of every month, she guest blogs here.

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Kate Sayre

Kate Sayre is a Registered Dietitian who counsels clients through her private practice and works in the Department of Nutrition at UNC. On the 1st and 15th of every month, she guest blogs here. 
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