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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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Banana Blueberry Muffins

Sometimes a girl just needs a nice muffin for breakfast or with her evening coffee. Don't you agree?

Here's another recipe calling out for your brown bananas that nobody wants to eat. 


 Banana Blueberry Muffins
Makes 12 muffins

 Ingredients
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 bananas, mashed
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cup unsalted butter, melted
  • 1 cup fresh blueberries
  • 1/2 cup chopped walnuts
Directions
  1. Preheat the oven to 375F and line 12 muffin cups with paper liners.
  2. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon and salt. In another bowl, combine  bananas, both sugars, egg, vanilla and butter. Stir the banana mixture into the flour mixture just until moistened. 
  3. Gently fold in the berries and nuts. Divide the batter among the prepared muffin cups. 
  4. Bake for 18 to 20 minutes, or until a tester comes out clean. Cool completely before storing in an airtight container.
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