There is a love-hate relationship in our house with Peanut Butter Blossoms. BD and the locusts love them. I … do not. Oddly, these are one of those cookies that I always make for Christmas. They are a nice addition to the cookie tray and most people who try them seem to love them. Mazel tov and to each his own! I say.
Now that the possibility of the wrath of Bunny being visited upon my head is (almost) non-existent, I gleefully will admit to more than once in my youth taking Peanut Blossoms from the cookie tray, popping the Hershey Kisses off to eat, and tossing the cookies. I really should be ashamed of myself for that. And yet …
Self-tattling aside, these cookies really do disappear with an appreciative crowd so if you’re a peanut butter and chocolate fan, I highly recommend you give them a try. They come together quickly, are very easy to make and really are popular with the Christmas cookie set.
I’m partial to Jif Creamy Peanut Butter for these cookies. This is one time that natural peanut butter needs to stay in the pantry; it wreaks havoc on the texture of these cookies and makes them unpleasantly oily. Also, a chocoholic heads up: while a one-pound bag of Hershey’s Kisses will amply accommodate an entire batch of cookies, a two-pound bag will ensure snacking before, during, and after your bake-a-thon with no need for rationing [I shudder to think] or cookie desecration.
No pomp, no circumstance … Everyone into the pool!
The dough is ready when it cleans away from the sides of the bowl. It’s a soft, but not sticky dough. It’s ready to roll right away or you can refrigerate and roll later … just add a minute or two to the baking time if the dough is chilled.
One for me, one for the cookies, one for me, one for the cookies … This really is not an exaggeration for me. In a funny (I think) coincidence, Stephanie just texted me that when she was little and in charge of unwrapping the Hershey’s Kisses, she was allowed just one kiss to nibble even though there were always at least half a bowl left over.I think someone needs a hug!
The easiest/neatest container to use for rolling the dough balls in sugar is a pie plate. I load up 8 or 10 balls and then shake the pie plate until they are coated with sugar.
The cookies don’t spread a lot. On a half-sheet tray you can get four across with five rows. They bake for 10 minutes (maybe 11 or 12 if the dough is chilled) and then, very important here, as soon as they come out of the oven, gently press a Hershey Kiss into each cookie and then, using a spatula, put them onto a cooling rack until the kiss sets. They become very melty (and delicious!) but firm back up in about 20 minutes.
After they’ve completely cooled, store in a cookie tin, layers separated by waxed paper or parchment. My odd aversion aside, they truly are a winning recipe, much loved and anticipated during Christmas. I hope you’ll give them a try.
Peanut Butter Blossoms
2 Tbs milk
1 3/4 cup flour
1 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter
1/2 cup peanut butter
1 tsp vanilla
sugar for rolling
48 Hershey Kisses
Preheat oven to 375F.
Combine the first ten ingredients in a mixer and beat to combine.
Form dough into 1-inch balls and then roll in the sugar.
Place on ungreased or parchment-lined cookie sheets and bake for 10 minutes.
Once removed from oven, immediately press a Hershey Kiss into the center of each cookie. Cool on a cooling rack until Kisses are firm.
When I was in kindergarten, my mother married George Mitchell David. My first memory of him was of a very tall, dark-haired man wearing a trench coat with pockets full of Juicy Fruit gum and Mary Jane candies which he happily doled out to this wee holder of boring suspicious eyes. He was a wonderful man who not only stepped into the very difficult position of stepfather to two young children but also folded us into his very large, very close Lebanese family.
I forgot how much I love this cheesecake. I’ve made it on and off – obviously mostly off recently – for the better part of my baking life. The first time I made it was for a boss’s birthday many moons ago and then for quite a while it was my go-to party dessert. Somewhere along the way, much like mood rings and shoulder pads in ladies suits, it fell out of favor or I got bored with it … In either case, my loss. But no more!
I love beans. Love, love, love! I could eat beans at every meal (which ironically is suggested in the paean to legumes that every kid knows and which some in my house sing to me frequently). So, I’m sort of jaded when it comes to this recipe when I say that you will love it! Nobody has not liked it (yep, that double-negative was intentional).
Years ago, in one of my former lives filled with escapade and mayhem, I would wander the saloons of the West seeking adventure and a quick bit of coin playing Texas Hold ‘Em with anybody who had the cash and gumption to make it interesting. I’d made my way through all of the cities that sounded up to the challenge – Deadwood, Wichita, Tombstone – when I decided to get off the beaten path. My reputation was preceding me and finding a high-stakes table was getting harder and harder.
There are very few foods that are so universally loved and so easy to make. So why, oh why, do we buy the flash-steamed-oil-sprayed french fries in the freezer department. They are just not good. Not good at all. Why not just grab some potatoes, oil and salt and have at it. That is all you need. For about the price of one bag of Gon-Ho (does anyone get that? I worked on it for a bit), you can buy a bag of potatoes and a bottle of oil to fry enough for a small army. Continue Reading
Sixty picture later, I’ve just given up. It’s simply not a pretty dish. You’ll need to take my word that it’s delicious. Earthy lentils, bitter (in a good way) onions, and lots of black pepper combine to make one of my all-time favorite bean dishes. It’s hearty and filling. It’s even vegan if that’s your thing. It’s a comfort dish that transports me to Aunt Myra’s kitchen and some warm happy memories. She is a terrific cook and introduced my childhood to mint in green salads (that one took me a while to get used to), Syrian meatloaf, and this wonderful lentil dish. Later in life she introduced me to jug wine but that’s a story for another time.