At our house, we have a saying..."Don't yuk my yum!". We are trying to raise kids that aren't picky eaters by exposing them to many different kinds of food. It wasn't that long ago that one of my kids asked "Why can't you cook food like everyone else? Like tater tot hotdish?" The reason? It's not very healthy or creative and I think it's kind of gross. I don't cook like that. I like to use fresh, healthy ingredients to make great tasting good for you dishes. I've created this blog to share my favorite recipes with you.

Follow my kitchen adventures from using up vegetables from our weekly CSA box to baking and creative cooking.

Sunday, November 27, 2011

Remembering Grandma Val with Peanut Butter Blossoms

Today is the 11th anniversary of the death of my mother-in-law, Valerie Huck.  It is also my daughter, Anna's 10th birthday.  Ten years ago, on the day Anna was born, we were happy that she could share her special day with the Grandmother she never got to meet.

To remember Grandma Val today, Olivia (who turned 8 last week), asked to make cookies.  Phil took this opportunity to bake with the girls while I got the last of my weekend homework done.  At first, they followed a recipe they picked up in the grocery store last night.  That one turned out way too salty, so they tried again with a recipe I've used over and over from "Cookies for a Year of Celebrations", a cookbook I got from my own Grandmother before I got married. 

While Phil was mixing up the second batch of dough, the girls got tired of helping and went to go watch a movie.  Before she left the room, Olivia said "you got this dad?".  She wanted to make sure he could handle it without her, I guess. The second batch turned out great and I am happily munching on a huge plate of my favorite cookies right now. 
The aprons the girls are wearing were made for their grandma by her mom when she was small.  Phil's apron was also made by Grandma Rose for Val when she was an adult. 
Peanut  Butter Blossoms (This is easily doubled, but 48 cookies is plenty)
1 1/4 c. firmly packed light brown sugar
3/4 c. creamy peanut butter
1/2 shortening
3 T. milk
1 T. vanilla
1 egg
1 3/4 c. flour
3/4 t. baking soda
1/4 c. sugar
48 unwrapped Hershey's Kisses

Heat oven to 375.  Mix together brown sugar, peanut butter, shortening, milk and vanilla.  Beat at medium speed until will blended.  Add egg, then beat until blended.  Combine flour and soda, then add to shortening mixture, beating a low speed until just blended.  Roll dough into 1 inch balls and then roll the balls in the sugar.  Place on baking sheet  2 inches apart.  Bake for about 10 minutes.  Immediately after removing from oven, place one Hershey's kiss in the middle of each cookie, then move the cookies to foil or wax paper to cool. 

This is one of my favorite holiday cookie recipes, but of course, it can be enjoyed all year 'round.  Happy eating!

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