Peanut Blossom Cookie Perfection

Next to chocolate chip cookies these are one of the most timeless cookies ever.  I have been enjoying these for three decades and hopefully will keep eating them for many more.

Hershey’s Peanut Blossom Cookies

(printable recipe)

48  milk chocolate Hershey’s Kisses                                        2 tablespoons milk
½ cup shortening 1 teaspoon vanilla
¾ cup creamy peanut butter 1 ½ cups all purpose flour
1/3 cup granulated sugar                                                         1 teaspoon baking soda
1/3 cup brown sugar ½ teaspoon salt
1 egg Granulated sugar

Heat oven to 375°F. Remove wrappers from chocolates.

Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges.

Remove from cookie sheet to wire rack. Cool completely.

Cranberry Upside-Down Cake

This is a recipe my husband saw in Parade magazine and wanted me to make it for him.  I had to adapt the recipe a little bit because I did not like the topping to cake ratio in the photo.  The small changes resulted in a cake we are both happy to eat.

Cranberry Upside-Down Cake
Adapted from Parade magazine
(printable recipe)
1- 12 ounce bag fresh cranberries
1/4 cup chopped walnuts
1 teaspoon grated orange rind
½ cup butter, softened and divided
3/4 cup packed brown sugar
3 tablespoons orange juice
¼ tsp cinnamon
1½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 cup granulated sugar
1 teaspoon vanilla extract
1 egg
½ cup skim milk
1/4 cup sour cream


Preheat oven to 350°F. Coat a 10-inch round baking pan or spring form pan with cooking spray and dust with flour.


In a small bowl, combine cranberries, walnuts, and orange rind. In a small saucepan, melt 2 Tbsp butter over medium heat. Stir in brown sugar, orange juice, and cinnamon. Cook for 3 minutes, stirring constantly. Pour into pan. Sprinkle with cranberry mixture.


Whisk flour, salt, and baking powder in a medium bowl.


In a large mixing bowl, beat granulated sugar and remaining butter until creamy. Add vanilla, egg, buttermilk, sour cream, and flour mixture. Spoon over cranberries.


Bake 35-40 minutes or until a toothpick inserted in center of cake comes out clean. Cool in pan for 5 minutes. Invert.


Note:  If using a spring form pan, wrap bottom with foil and place on cookie sheet.  The pan will leak some liquid.

Raspberry Almond Coffee Cake

I love it when I make a new recipe and it becomes a permanent addition to the collection.  The coffee cake recipe is a nice breakfast but also perfect to bring to others or a great new food tradition.  This was enjoyed by many (including me) at a baby shower for my sister.  I can't wait to make it again!  


Raspberry Almond Coffee Cake
Adapted slightly from allrecipes.com
(printable recipe)
2 1/4 cups all purpose flour
3/4 cup sugar
3/4 cup cold butter, sliced in tablespoons
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sour cream
1 egg, beaten
1 teaspoon almond extract


Filling:
1 - 8 ounce package cream cheese, softened
1/2 cup sugar
1 egg
1/2 cup raspberry jam
1/2 cup sliced almonds


Preheat oven to 350 F.  Coat a 10" spring form pan with non-stick cooking spray.


In a large mixing bowl, combine flour and sugar.  Cut in butter until mixture is crumbly.  Remove 1 cup of mixture and set aside.  To the remainder, add baking powder, baking soda and salt.  Mix. Add sour cream, egg and almond extract.  Mix well.  


Spread the batter in the bottom of the spring form pan and press slightly up sides of pan.  


In a small bowl, combine the cream cheese, sugar and egg to make the filling.  When blended well, pour over batter in pan.  


Carefully distribute teaspoonfuls of raspberry jam over filling.  Place 1/4 cup of almonds across top of jam and filling.  Sprinkle reserved crumbs evenly across the top.  Evenly distribute the remaining 1/4 cup of almonds across the crumb topping.  


Bake for 50-55 minutes until sides are golden brown and center is set.  Let stand 15 minutes before removing sides from pan.

Easy Cinnamon Roll Waffles

This is about as easy as it gets for breakfast.  I tried these out of curiosity because I saw it on pinterest. How much easier can it get than opening a can of cinnamon rolls and placing them in a waffle maker?  My children love cinnamon rolls so I thought it could be a fun treat and a change of pace for breakfast.  It was a hit with them.  Not to mention I love the name of the blog it came from - a hen's nest!

Cinnamon Roll Waffles

courtesy of a hen's nest

(printable recipe)

1 can refrigerated cinnamon rolls

Place desired number of cinnamon rolls in preheated waffle maker.  Cook 2 - 21/2 minutes until cooked and golden brown.  

Note:  You may need to spray non-stick cooking spray on waffle maker to prevent sticking.

Peanut Butter Bites

I like fattening foods and desserts.  But I also enjoy healthy food.  I have fun trying vegan, gluten-free and raw food recipes.  This is a recipe I adapted slightly from Chocolate-Covered Katie.  I want to try some more of her desserts.  Have you had any good recipes like this one?  My favorite raw food treat is still my tropical fruit bar.

Peanut Butter Bites
Adapted from Chocolate-Covered Katie
(printable recipe)
1/4 cup natural creamy peanut butter
1/4 cup plus 1 tablespoon raisins
2 heaping tablespoons honey roasted peanuts (dry roasted)
2 teaspoons oat bran
1 tablespoon vanilla protein powder
1/8 teaspoon vanilla

Put all ingredients into your food processor and combine until smooth.  You will have to scrape down several times and repeatedly pulse.  Roll into 1 inch balls and press a criss cross pattern with fork. Refrigerate at least one hour.

Oatmeal Applesauce Cookies

It's a new year and baking needs to take a healthier approach in my house (at least with me). These cookies are made with less fat and fiber.  The children didn't seem to care or notice so that's good for me.


Oatmeal Applesauce Cookies
(printable recipe)
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup Smart Balance Light butter
1 egg
1 cup unsweetened applesauce
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cloves 
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 teaspoon cinnamon
1 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup oat bran
1 1/2 cups oatmeal
1 cup walnuts, chopped
1 1/2 cups chocolate chips or raisins


Preheat oven to 375 F.  Cream sugars, butter, and egg. Add applesauce and beat until smooth. Combine baking soda, salt, flours and spices.  Add to batter and stir.  Add oat bran, oatmeal, and walnuts and mix well.  Stir in chocolate chips or raisins.  Drop by tablespoonfuls onto a lightly sprayed cookie sheet or non stick baking mat.  Bake for 10 minutes or until center is set and bottoms are golden brown.