Peanut Blossom Cookies

These are Santa's Favorite at least in my house, a great use for those yummy Hershey Kisses.

Peanut Blossom Cookies

1 bag of Hershey Kisses


1-3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup each: unsalted butter, peanut butter, both at room temperature
3/4 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 tbsp milk
1 tsp vanilla extract

In medium bowl, whisk together flour, baking soda and salt.
In large bowl, fluff butter and peanut butter using electric mixer on medium, about 1 minute. Add 1/2 cup granulated sugar and brown sugar. Beat until fluffy, 1 to 2 minutes. Add egg, milk and vanilla. Beat until blended. Stir in flour mixture until moistened and clumped.
Pour remaining 1/4 cup granulated sugar into bowl.

Scoop dough and, using lightly greased palms, quickly roll into balls about 1 inch in diameter. Roll balls quickly in remaining sugar, then place at least 2 inches apart on an ungreased baking sheet.
Bake in centre of preheated 375F oven until golden, about 8 minutes. Remove from oven and immediately press a chocolate kiss into the centre of each cookie. Let pan sit on rack 2 minutes. Transfer cookies to rack to cool completely.

Repeat with remaining dough, sugar and kisses.

Makes about 48.

Crostata with Raspberry Jam-Giada De Laurentiis

One of my favorite deserts to make from Giada De Laurentiis, give it a try! xo-Lisa

 

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon grated lemon peel
• 10 tablespoons (1 1/4 sticks) unsalted butter, chilled, cut into 1/2-inch pieces
• 1/4 teaspoon salt
• 3 tablespoons ice water
• Flour for dusting, as needed
• 1 jar (3/4 cup) raspberry preserves
• 1 tablespoon fresh lemon juice
• 1 tablespoon sliced almonds, toasted
• Powdered sugar, for dusting, optional

Directions

Mix the flour, sugar, and lemon peel, in a food processor. Add the butter. Pulse until the mixture resembles a coarse meal. Add salt. Pulse in the ice water, 1 tablespoon at a time, until moist clumps form. Gather the dough into a ball; flatten into a disk. Wrap the dough in plastic and refrigerate until firm, about 1 hour.
Position the rack in the center of the oven and preheat the oven to 400 degrees F. Roll out the dough on a floured surface to an 11-inch round. Transfer the dough onto a heavy baking sheet that has been lined with a silpat or parchment paper. Stir the lemon juice into the preserve and spread the preserves on top of dough, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round, pleating loosely and pinching to seal any cracks in the dough.
Bake the crostata until the crust is golden, 35 to 40 minutes. Allow to cool. Sprinkle with the almonds and dust with the powdered sugar, if you wish. Slide a metal spatula under the crust to free the crostata from the baking sheet and serve.

Food Wishes Recipes - Amena's Triple Chocolate Chip Cookies -

These chocolate chip cookies are my absolute favorite these days and they are very easy to make. This is a recipe that was submitted by a viewer of Food Wishes.  Chef John is my favorite Youtube Chef, he makes cooking easy and fun.- Lisa

Ingredients:

1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, very soft
1/4 cup packed light brown sugar
1/2 cup white granulated sugar
1/2 teaspoon vanilla extract
1 large egg
1/3 cup semi-sweet chocolate chips
1/3 cup white chocolate chips
1/3 cup milk chocolate chips
Note: the amounts of chocolate chips can be doubled for extra decadent cookies! aka "Amena style"

Olive Oil Dips

Olive Oil Dips

Here's a trio of tasty dips for bread, cooked or raw vegetables, or grilled shrimp. Simply choose a dip, combine all the ingredients in a bowl, and whisk until smooth. To dress any of them up a bit, add a few crumbles of feta cheese.



Dip #1
½ cup extra-virgin olive oil
1 tablespoon fresh rosemary, finely chopped or 1 teaspoon dried rosemary
1 garlic clove, finely minced
Pinch of salt


Dip #2
½ cup extra-virgin olive oil
2 teaspoons finely grated lemon zest or 1 teaspoon dried lemon peel
½ teaspoon coarsely ground black pepper

Dip #3
½ cup extra-virgin olive oil
¼ cup finely chopped oil-packed sun-dried tomatoes
2 tablespoons balsamic vinegar