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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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Dairy Free Ranch Dressing

I'm not crazy about green salads unless they're smothered in a creamy dressing. Creamy dressing doesn't have to be unhealthy! It doesn't have to have any dairy in it either.

 You can adjust the amount of herbs and garlic to suit your tastes. I have also made this using parsley and dill. You could use chives or cilantro too. If you have a garden, let it inspire you.

 I use it on salad or as a sauce for other things like falafel.



Dairy Free Ranch Dressing
Makes up to 1 cup

 Ingredients
  • 1/2 cup soaked raw cashews, drained
  • 1/4 - 1/2 cup fresh filtered water*
  • 1/4 cup chopped fresh herbs (I used dill)
  • 1 teaspoon minced onion
  • 1/4 minced garlic (or more if you wish)
  • 1/4 teaspoon pink salt
  • 1-2 teaspoons apple cider vinegar**
Directions
  1. Place all ingredients in a blender and blend until the herbs are nicely incorporated into the dressing.
  2. Store in a glass jar for up to a week.
* Start with 1/4 cup of water, then, decide if you want it thinner after you blend it.

 ** I like to add 1 teaspoon of vinegar and then taste it after blending. I like things a bit more on the sour side, so I usually add a second teaspoon. 

 This recipe was inspired by Melissa over at My Whole Food Life.
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