Out-of-This-World Desserts

For many people, Christmas isn't a joyful time of the year just because of the characteristic figures that surround the holiday, or because of the time spent with family. But for some, it's an anticipated occasion because of the sweets that accompany Christmas.

Below are some decadent holiday treats, courtesy of family, Martha Stewart and of course, the authors of the celebrated Joy of Cooking.

All the items in these recipes are available at Safeway stores, many of which are offered at a discounted price, or as two-for-one deals, through the holidays. The Safeway in Gilroy is located at 905 1st St.

The instructions for Chocolate Peanut Butter Balls, Chocolate Coconut Balls, Orange Chocolate Peanut Bark, and Russian Tea Cakes/Mexican Wedding Cakes are below. The peanut butter and coconut balls are loaded with sugar, but remember, most are only able to eat a couple because they're so rich.

CHOCOLATE PEANUT BUTTER BALLS (makes about 60)

Ingredients:

• 2 lbs creamy peanut butter (any brand)
• 1 lb butter
• 3 lbs confectioner's sugar

Instructions:

• Combine the ingredients. Using a hand mixer, mix until they form a smooth consistency. Form into small-to-medium sized balls (whichever suits you) and then allow them to harden in the fridge for about 10 minutes prior to dipping.

• In a double boiler, or makeshift double boiler consisting of one pan atop another pan containing hot water, melt two pounds of chocolate (this will be used for both the peanut butter and coconut balls). Stir the chocolate occasionally until smooth.
• Using a spoon, dip the hardened peanut butter balls into the chocolate until well covered, and place them on a baking sheet or platter. Place the balls into the refrigerator until the chocolate hardens, and then cover with plastic wrap.

CHOCOLATE COCONUT BALLS (makes about 50)

Ingredients:

• 1 lb confectioner's sugar
• 1 stick butter
• 1 can sweetened condensed milk
• 1 bag sweetened coconut, shredded
• 1 1/2 cups finely chopped almonds
• 1 tsp. almond extract

Instructions:

• Mix and repeat above steps

CHOCOLATE ORANGE PEANUT BARK (makes about 16, three-inch pieces)

Taken from Martha Stewart's "Holiday Sweets" edition.

Ingredients:

• 1 navel orange
• 1 lb. bittersweet or semisweet chocolate, finely chopped (semisweet chocolate chips work as well)
• 1 1/3 cups coarsely chopped unsalted peanuts (about 5 ounces)
• 1/4 tsp. salt

Instructions:

• Line a 12-by-17-inch baking sheet with aluminum foil, and chill in the freezer.
• With a vegetable peeler, remove zest from orange in long strips, and slice into thin strips about an inch long.
• Melt chocolate in a double boiler/makeshift double boiler (the same as above).
• Mix half the zest and half the peanuts into the melted chocolate.
• With a flexible spatula, spread into a 10 by 12 inch rectangle that's about 1/4 inch thick.
• Sprinkle the chocolate with the remaining zest, peanuts and salt.
• Chill in the freezer for about 30 minutes, or until firm.
• Lastly, break bark into pieces. The bark can be refrigerated for up to three days

RUSSIAN TEA CAKES/MEXICAN WEDDING CAKES (makes about 35, one-inch cookies)

Ingredients:

• 2 sticks unsalted butter
• 1/2 cup confectioner's sugar
• 1/4 tsp. salt
• 2 tsp. vanilla
• 1 cup pecans, toasted and finely chopped
• 2 cups all-purpose flour
• 3/4 cup confectioner's sugar (this will be used to roll the cookies in afterward)

Instructions:

• Preheat oven to 350 degrees
• In a large bowl, beat together the butter, confectioner's sugar, salt, vanilla and flour
• Stir in the pecans
• Shape into one-inch balls, and arrange 1 1/4 inches apart on a baking sheet
• Bake 12 to 15 minutes, or until cookies are lightly browned
• Let cool for at least 15 minutes, and roll in the 3/4 confectioner's sugar