Men. Can’t live with’em…can’t live without’em.
The other night, I abandoned the kitchen immediately after dinner to get the bedtime routine started. I headed upstairs to bathe, feed, and put to sleep one overly tired, fussy baby. As I was sitting there nursing her, I thought to myself, “I wonder if Mark will put away the leftovers and load the dish washer…”
Silly me. It was all right where I left it when I finally got back downstairs. And he wonders why he gets a smart remark when he asks if I want to watch something off the DVR together. I’d love to dear, but…LIFE.
The man is rotten. I’ve made him rotten.
Would you believe me that after making 10 POUNDS of English Toffee, several dozen Pecan Turtles, 267 Buckeyes, 128 Peanut Clusters, and 4 dozen Peanut Blossoms, he wanted to know where the Cranberry White Chocolate Chip Cookies were? So, I made almost 8 dozen of them today during Shea’s nap.
He figured, “since you have all the ingredients on hand…”
At least Shea’s nap was long enough to not only make cookies, but to also run 5K on the treadmill…and shower. This is what we call mommy SUCCESS!
Especially since, if I’m being totally honest, I do enjoy baking and I do a lot of it this time of year. I save up allllll my baking desire for the year and go completely overboard at the holidays. I love it 😉
When I polled you all on Facebook awhile back as to which holiday treat you loved best, Peanut Blossoms topped the list. So I decided to make them and make them a bit healthier. And when I say healthier, I mean “healthier”…as in, they don’t have shortening in them. “Healthier”…deeeelicious and oh so very Christmas!
- 1¾ cups all purpose flour
- ½ cup sugar + 2 Tbsp, divided
- ½ cup firmly packed brown sugar
- 1 tsp baking soda
- ½ tsp salt
- ½ cup coconut oil (solid, at room temperature)
- ½ cup creamy peanut butter
- 2 Tbsp low-fat milk
- 1 tsp vanilla
- 1 egg
- 48 Hershey's® Kisses® milk chocolates, unwrapped
- Preheat oven to 375 F. Line 3 baking sheets with parchment paper, if desired, and set aside.
- Combine flour, ½ cup sugar, brown sugar, baking soda, and salt in a stand mixer fitted with the paddle attachment and turn to low; mix for 1 minute.
- To the stand mixer bowl, add the coconut oil, peanut butter, milk, vanilla, and egg. Mix on medium speed for 1-2 minutes or until well-incorporated.
- Roll the dough into 1 inch balls and roll in the remaining 2 tablespoons sugar; place on baking sheets spaced 2 inches apart. Bake cookies for 10-12 minutes; remove and immediately insert a kiss into the middle of each cookie, pressing firmly. Allow to cool completely.
Off to a work party – Mr. P is on baby duty. DUN DUN DUN.