T.G.I.B.!  Thank God It’s Buckeyes! As a dismal football season draws to a close, perhaps T.G.I.B. better stands for Thank God It’s Basketball (Season). But it’s “That School Up North” week , so I simply must take this opportunity to acknowledge my alma matter. And make dessert, of course.

I announced my boycott of the 2011 football season last December. Why? I told anyone who asked that I was over the nonsense caused by the elevation of a game to god-like status. At the end of the day, it’s just a game. It’s not a cure for cancer. It’s not a solution for making sure everyone has enough. It’s just an escape in the form of a game.

As I stood in the kitchen last Saturday, wearing Ohio State sweatpants and an Ohio State t-shirt, rolling peanut butter balls and dipping them ever so carefully in chocolate, I contemplated just what to write for a buckeye post during a football boycott. Throughout the day, I opened a beer with a bottle opener shaped like Brutus Buckeye. I ate popcorn from a large scarlet bowl with a gray block “O” in the bottom. I chopped vegetables on a cutting board adorned with another block “O”. I realized I had more Ohio State kitchen gear than I did Ohio State apparel.

I also realized my boycott wasn’t so much a boycott as it was a coping method. I needed to take a step away from tying my Ohio State identity to the success or failure of a football team. I set out to to boycott the nonsense, not the Buckeyes. Although I fear rooting for the Buckeyes this Saturday will be like going along with a lemming migration, unquestionable and sure to end in disaster, I bleed scarlet and gray.

My mom’s buckeye recipe consists of four simple ingredients: peanut butter, butter, confectioners’ sugar, and vanilla.  When reading Matt Lewis and Renato Poliafito’s Baked: New Frontiers in Baking, I came across a buckeye recipe that included cream cheese and graham cracker crumbs in addition the four ingredients I was familiar with.

I combined the two recipes to try something new. The cream cheese added a bit of tang that my strictly sweet tooth did not particularly care for, but I very much liked the subtle crunch of the graham cracker crumbs. I hope you’ll like them too. Go Bucks!



  • 1½ cups peanut butter
  • ¼ cup cream cheese
  • ¼ cup butter
  • 1 teaspoon vanilla
  • 1½ cups confectioners' sugar
  • 1 cup graham cracker crumbs
  • 12 ounces chocolate
  1. Beat the peanut butter, cream cheese, butter and vanilla until well combined.
  2. Mix in the confectioners' sugar and graham cracker crumbs.
  3. Form the peanut butter mixture into small balls and refrigerate until firm.
  4. Meanwhile, melt the chocolate in a double boiler set over hot water, stirring frequently until smooth.
  5. Spear each peanut butter ball with a toothpick, and dip its sides into chocolate. Leave a small section of peanut butter showing to mimic the look of a buckeye.
  6. Set the buckeyes on a piece of wax paper to allow the chocolate to harden.
  7. If desired, smooth over the hole left from the toothpick with peanut butter.
Mom's original recipe calls for 1 cup peanut butter, ¼ cup butter, 1½ cups confectioners' sugar, and 1 teaspoon vanilla.

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