Tuesday, December 28, 2010


yeah, sorry guys. If there are any of you still reading, that is, lol. I've been pretty darn busy with the burrito for a while - not a food-related burrito, the baby. Yeah, it figures he'd have a bunch of food-related nicknames.

SO, the first thing I've actually made in a while that I haven't made before/doesn't involve a box is...


How did you guess it would be a baked good?

This December was my first time making two types of cookies, Peanut Butter Blossoms and Thumbprints. I've had the Thumbprints bookmarked for a while to be made, but the PB ones were a special request from hubs. They were made for the cookie exchange at work, and were received pretty well. I thought the thumbprints could've used a bit more sugar. Or, I should have put more sugar in the nut topping that I rolled them in. Anywho, the thumbprints were better. Go fig!

Also - I got a brand spankin new nikon lens for my D40 from Santa, so pictures to come should be freakin spectacular. Only thing I'm missing is a giant light!

Peanut Butter Blossoms
courtesy Hershey, founder of all things good. Like me. The recipe is on their website, and it's more fun than mine, so I'm not gonna c&p it here - the only change is that I used room-temp butter instead of shortening, because, well, shortening grosses me out. No, I've never made biscuits, and of course, I'd use shortening for those. Now move along, self-righteous shortening devotees.

courtesy Martha, natch.

Makes about 3 dozen.


* 1/4 pound (1 stick) unsalted butter, room temperature
* 1/2 cup plus 2 tablespoons sugar
* 1 large egg, separated
* 1 teaspoon pure vanilla extract
* 1 1/4 cups all-purpose flour
* 1/4 teaspoon coarse salt
* 1/2 cup whole blanched almonds
* 1/2 cup jam, or preserves

Notes: I doubled the recipe, and used both apricot and black raspberry jelly, and also used almonds for the apricot ones, but pecans for the black raspberry ones.


1. Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and 1/2 cup sugar on medium speed until light and fluffy, about 3 minutes. Add egg yolk and vanilla; beat well. Whisk together flour and salt, and add to mixture, beating on low until combined.
2. In a small food processor, combine almonds with remaining 2 tablespoons sugar, and process until almonds are finely ground. In a small bowl, lightly beat egg white. Form dough into 1-inch balls. Dip in egg white, then in almond-and-sugar mixture. Place balls on parchment-lined baking sheet. Make a deep indentation in the center of each ball with your finger or bottom of a thick wooden spoon.
3. Bake for 10 minutes, remove from oven, and press down the centers again. Fill the center of each cookie with about 1 teaspoon of jam. Rotate sheets, and bake until golden brown, 10 to 12 minutes more. Remove from oven, and place on a wire rack to cool.

These came out really well, but the black rasp jelly did run over in a couple. The apricot stayed together a bit better. Next time, I might splurge on the black rasp jam with fruit instead of the jelly kind. Also - I will make sure I mix the nuts and sugar better before I dip the cookies. I used my coffee bean grinder to chop the nuts as I didn't want to clean the whole darn food processor. And also, the processor may still have been dirty from last week's mac and cheese. Oh, I have to post that recipe too, gar.

PB Blossoms:

a really bad phone picture, but you get the idea.

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