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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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Cherry Chia Jam

During the summer, I had a bag of cherries that I had to use up before they went bad. I ended up making cherry chia seed jam. Yum Yum.


Cherry Chia Jam

 Ingredients
  • 2 cups pitted, fresh, sweet cherries (you could probably use frozen). Berries and peaches (without skin) also work.
  • maple syrup to taste
  • 2 tablespoons water
  • 1/4 teaspoon vanilla
  • 1 tablespoon fresh lime juice (or lemon)
  • 2 tablespoons chia seeds
Directions
  1. Combine cherries, syrup and water in a medium pot. Start with 1 teaspoon of syrup and taste it. Add more later if needed. You could also try honey for a different flavour.
  2. Simmer over medium heat until the cherries start to break down and the juices thicken a bit. Press some of the cherries with a fork. Don't let it get too thick as the chia will need some juice to soak up.
  3. Stir in vanilla, lime juice and chia seeds.
  4. Allow to cool before storing in a glass jar in the fridge. You'll want to wait several hours before serving so the seeds can work their magic.
  5. This jam should be good for a week in the fridge.
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