Peanut Butter Blossom Cookies

I've never made these cookies before. I was really excited to make them because I love making cookies, and they looked pretty easy to make. And they were! I mainly made these because my neighbors bring over fudge every year, and we never know what to give them in return (besides shoveling their driveway) so I made these! My parents were pretty sad that I gave most of them away because they loved them, so I'll definitely make these again. I only adapted the recipe a little bit, but next time I might use chocolate nutella instead of peanut butter. Either way would probably be really good(:

Peanut Butter Blossom Cookies

recipe adapted from Joy of Baking

Ingredients

1/2 cup light butter, room temperature

3/4 cup Jiff omega 3 peanut butter

1/3 cup Splenda brown sugar

1/3 cup organic sugar

1 large egg

1 teaspoon pure vanilla extract

2 tablespoons soy milk

1 1/2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Coating:

1/3 cup organic sugar

Garnish:

48 milk chocolate Kisses, unwrapped

Directions

Line two baking sheets with parchment paper or aluminum foil. Set aside.

In medium bowl with electric mixer, beat the butter. Add peanut butter and sugars and beat until light and fluffy (about 2-3 minutes). Add the egg and vanilla extract and beat to combine. Beat in the milk. In a separate bowl whisk together the flour, baking soda, and salt. And to the peanut butter mixture and beat until Incorporated. Cover and chill the batter for about an hour, or until firm enough to roll into balls.

Preheat oven to 350 degrees F and place rack in center of oven.

Roll the batter into 1 tablespoon round balls. Place the organic sugar in a shallow bowl and roll each ball in the sugar. Place on the prepared baking sheet, spacing about 2 inches apart.

Bake the cooking for about 8-10 minutes, or until the cookies are lightly browned. Immediately upon removing the cookies from the oven, place a chocolate Kiss in the center of each cookie, pressing down until the cookie just starts to crack. Cool completely on wire rack, then put in a sealed container.

Makes about 2 dozen big cookies, or 4 dozen small cookies

Peanut Butter Banana Bread

Yum. I love anything with banana's. Banana cream pie, banana yogurt, regular banana bread. This is a different version of banana bread but it almost makes it taste more amazing than it already does. The glaze is perfect. Not too sweet and not too plain. And it almost melted into the bread, making the bread even more moist than it already was.

I wasn't originally planning on making this recipe, but it almost jumped out at me because it was a little different. And it's healthy too. Andd super easy to make. And you know what the best part is?There wasn't many dishes left over at the end. Yay for banana bread!

Peanut butter Banana Bread

recipe from cookinglight

Ingredients

For the bread:

1 1/2 cups mashed ripe bananas

1/3 cup plain fat free yogurt

1/3 cup peanut butter (i used the crunchy kind)

3 tablespoons butter, melted

2 large eggs

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 1/2 cups all purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/8 teaspoon allspice

2 tablespoons dry-roasted peanuts

Cooking spray

For the Glaze:

1/3 cup powdered sugar

1 tablespoon fat free skim milk

1 tablespoon peanut butter

Directions

Preheat oven to 350 Degrees F.

To prepare bread, combine first 5 ingredients in large bowl. Beat with a mixer at medium speed. Add granulated and brown sugars. Beat until blended.

Weigh or lightly spoon flour into dry measuring cups. Level with a knife. Combine flour, and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture and beat until just blended. Stir in nuts. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350 degrees for 1 hour or until a toothpick comes out clean when inserted in center. Remove from oven. Cool 10 minutes in pan on wire rack. Remove bread from pan, cool.

To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.

Yield: 16 servings.