I seriously needed to bake something yesterday. And here’s why…
First of all, I’m stressed out about returning to college in a week. Second of all, Darren was home visiting this weekend, but he had to return back to school late Sunday afternoon. I’m used to seeing him sporadically since our schools aren’t exactly close to home (nor are they close to each other). This time I was especially bummed though because I don’t know when I’ll get to see him next! I’ll be going back to school this Sunday, and who knows what my crazy schedule will be like! I’ll be lucky to be able to pencil in a few hours with him this Christmas!
When I get stressed, or sad, or anxious, the most satisfying way for me to release the negative energy is through baking. There is something completely soothing about the measuring and mixing, the sweet smell of baked goods, and even washing the dishes afterward. If you need to find a positive outlet for your negative emotions I seriously recommend baking. It’s totally therapeutic. I bake a lot…does that mean I need a lot of therapy? Ha, oh well. I wouldn’t want it any other way.
Today I decided to make one of my family’s favorite cookies. I used my great grandmother’s recipe to make peanut butter blossoms. Here’s a picture of the original recipe on a 4×6 notecard.
Beautiful right!? There is something so special about baking recipes that have been loved throughout generations of your family. You can see just how much love this recipe has received over the years by the numerous spills and stains on this notecard.
It’s no wonder these cookies are a family favorite. They look as cute as they are scrumptious! Darren’s mom bought me a bag of Reese Cup Mini’s, and I used those on half the cookies. For the other half of the cookies, I used the traditional Hershey Kisses.
Peanut Butter Blossoms-even the name is cute!
Grandma’s Peanut Butter Blossoms
- 1 3/4 C sifted flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 C. shortening
- 1/2 C. peanut butter
- 1/2 C. sugar
- 1/2 C brown sugar
- 1 egg
- 2 Tbs. milk
- 1 tsp vanilla
Using a mixer, cream together the shortening, peanut butter, sugar, and brown sugar. Then add the egg, milk, and vanilla. Mix until incorporated. Finally, blend in the dry ingredients. Shape by rounded teaspoonful into balls. Roll the cookie dough balls in sugar. Place on ungreased cookie sheet. Bake at 375 degrees Fahrenheit for 8 minutes. Remove from the oven and place a chocolate candy on top of each cookie, pressing down so the cookie cracks around the edge. Makes about 3 dozen.