It takes a lot for me to get to this point, but I’m SICK of the kitchen. It’s normally my go-to happy place (right before or after the treadmill or Peloton, depending on my mood), but I’ve spent an exorbitant amount of time in the kitchen over the past few days.
It started last week with Buckeye making. Doubling the recipe on a weeknight? Bad idea. But, done. Also made Peanut Clusters that night. Over the weekend, I made a triple batch of Turtle Cookies, a double batch of Peppermint Oreo Truffles, and a double batch of these Red Velvet Peanut Butter Blossoms – my only new addition to the cookie line-up this year.
After all of that, I realized that nothing with a nut/nut butter can go to the girls’ school and so I may have to suffer through cutout cookies. Or maybe everyone love Peppermint Oreo Truffles and I say mercy. Probably that.
Yesterday afternoon was spent at a local emergency shelter preparing dinner for several dozen adults and kids. It was lots of fun, but alas, it was time in the kitchen that was followed up by prepping the crock pot meal for tonight, preparing dinner (leftovers count!), and coming home tonight to prepare 2 from-scratch lasagnas for my book club tomorrow night – two different recipes, to boot. It’s the second year I’m hosting and while we did Jets pizza delivery last year, someone (oops) thought homemade lasagna sounded like a better option. Hope they’re delish!
Needless to say, my feet truly ache. And it may go without saying, but this girl is OFF DUTY the rest of the week. Leftovers are abundant and the freezer options are plentiful. My next escapade may be Paula Deen’s homemade cinnamon rolls on Christmas morning because…tradition. I’ve already put my mom on notice that she’s responsible for helping out with apps on Christmas – we do an all afternoon/evening nosh session on appetizers and I wouldn’t have it any other way. I’ll come up with the specialty cocktail 😉
I whine and complain but you KNOW I wouldn’t have it any other way. Next year, these Red Velvet Peanut Butter Blossoms will make a reappearance. For several reasons. 1. Look at that red. Gorg. 2. They’re easy. 3. A single batch makes a TON and 4. They’re classic with a classy spin. They most definitely caught my eye!
Red Velvet Peanut Butter Blossoms
Author: Nicole Morrissey
Serves: 4½ dozen
- ½ cup (1 stick) butter, at room temperature
- ¾ cup creamy peanut butter
- 1⅓ cup granulated sugar
- 1 egg
- 2 Tbsp whole milk
- 2 tsp vanilla
- 1 tsp red gel food coloring
- 3 Tbsp unsweetened cocoa powder
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ⅛ tsp salt
- ½ cup red sanding sugar
- 54 Hershey’s Kisses, unwrapped
- Heat oven to 375 degrees F. Line several baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, peanut butter, and sugar for 2 minutes on medium speed. Turn mixer to low and add in egg, milk, vanilla, and red food coloring. Mix for about 30 seconds to incorporate, then turn mixer to medium-high and blend until light and fluffy, scraping down the sides of the bowl, as needed.
- In a separate bowl, whisk together the cocoa, flour, baking soda and salt. With mixer on slow, add flour mixture to sugar mixture and beat until just combined.
- Shape dough into 1 inch balls. Pour red sanding sugar onto small plate or bowl. Roll dough ball in red sanding sugar and place on prepared cookie sheet about 2 inches apart. Bake for 8 to 10 minutes.
- Once cookies are done baking, remove from oven and immediately press a chocolate Kiss into the center of each cookie. The cookie should crack around edges.
- Allow cookies to cool completely before removing from baking sheets.
Serving size: 1 cookie Calories: 98 Fat: 5.1 Carbohydrates: 12.7 Sugar: 9.2 Sodium: 49 Fiber: 0.3 Protein: 1.6 Cholesterol: 8