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Peanut Butter Blossom Cookies

Peanut butter blossom cookies are probably one of my favourite cookies of all time. This recipe for peanut butter blossoms makes a soft cookie with just the right amount of chocolate from the Hershey’s Kisses. These easy to make cookies are perfect for Christmas or any other holiday. Peanut Butter Blossom Cookies Makes 42 Cookies Adapted from allrecipes.com Ingredients 1 cup shortening 1 cup smooth peanut butter 1 cup brown sugar 3/4 cup white sugar 2 large eggs 1/4 cup milk 2 teaspoons vanilla extract  3 1/2 cups all purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 42 Hershey Kisses or Hugs, unwrapped White sugar for rolling Directions Preheat the oven to 375F and line some baking trays with parchment paper.  Beat shortening, peanut butter, and sugars  in a large bowl until well combined. Beat in vanilla and eggs until fluffy.  Stir in flour, baking soda, and salt until combined. Scoop out walnut size balls of dough and roll between your hands to shape a ball...
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Homemade Breadcrumbs

If you're like me, you throw away a lot of bread. I even freeze it only to throw it out later anyway. So I decided to make breadcrumbs. I'm not sure if white bread would work well (since it's so soft) unless you left the bag open for a day or two to let it dry out a bit.


Homemade Breadcrumbs
Ingredients
  • Day old bread (I used 3 whole wheat flat breads from my freezer, defrosted)
Directions
  1. Preheat the oven to 400F.
  2. Put the bread in a food processor (but don't over fill it) and pulse until crumbly. There will be larger chunks but don't worry at this point.
  3. Place in a thin layer of crumbs on a baking sheet (or two) and bake stirring as it browns. Bake until it gets crispy but not burnt. I didn't time it. Oops!
  4. Remove from oven and allow to cool completely. Take the crumbs for another ride in the food processor to make them as fine or course as you like. Season with herbs, spices or parmesan cheese if desired.
  5. I left mine plain and stored them in the freezer.
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