With school out and COVID-related childcare hiccups, this week has been…challenging. No two days have looked alike, but everyone is OK and we’re grateful for some amazing folks who we’ve been able to rely on in a pinch. Connections when you don’t have in-state family are CLUTCH!
Tonight, Shea asked me what tomorrow will include. I said, “DADDY-DAUGHTER DAY!!”. She asked where I would be and I told her work. She was very confused as to why I don’t get 2 weeks off for Christmas break and you know, I’m wondering the same. Such a tease, Shea!!
Last night, though, I found myself alone. Alone-alone. Moms, you know how WEIRD that feels when it never, ever, ever happens. I picked up the girls from my friend’s house to head to swim lessons and they BEGGED to return to her house for a kiddo movie night she was hosting with pizza, popcorn, and the whole bit.
We showered at the gym, got into jammies, and I dropped them back off by 6pm. I immediately called Mark to arrange dinner plans because, ahem, it had been nearly 2 weeks since my last grocery delivery and there was ZERO in the house that wasn’t frozen. “I’ve got hockey, I’m leaving now,” he said. Oops, I’d forgotten.
I hung a left and headed straight to a local tacorea. Authentic, delicious tacos that I don’t make or clean up after? Is there anything more a mom could want on an off-duty night? I brought my tacos home and promptly fired up my work laptop as I munched away. I pounded out a solid hour of work before shifting gears to gift wrapping. And then, my evening solo was over as Mark walked in with the girls. It was lovely while it lasted and I only wish I’d had had time to take a bath or read my book by the Christmas tree. But, hey. It was still oddly refreshing. The quiet…it’s rejuvenating.
Tomorrow starts the holiday chaos and today’s post finishes off my holiday baking line-up for the year. I’ve perfected this recipe over time – sometimes using coconut oil in lieu of butter, but the key is in adding the dry ingredients last (and after whisking) and being sure that butter and sugar are perfectly creamed at the beginning, ensuring that soft and chewy result. Enjoy!
- ½ cup (1 stick) butter, at room temperature
- ½ cup creamy peanut butter
- ½ cup packed brown sugar
- 2 Tbsp low-fat milk
- 1 tsp vanilla
- 1 egg
- 1 ¾ cups all-purpose flour
- ½ cup sugar + 2 Tbsp, divided
- 1 tsp baking soda
- ½ tsp salt
- 48 Hershey's® Kisses milk chocolates, unwrapped
- Preheat oven to 375 degrees F. Line baking sheets with parchment paper and set aside.
- Cream the butter in the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric hand mixer until light and fluffy, about 1 minute. Add the peanut butter and brown sugar; mix for 1 minute on medium-high speed, scraping down the sides of the bowl, as needed.
- Add the milk, vanilla, and egg; mix for 1 minute, scraping down the sides of the bowl halfway through.
- In a medium bowl, whisk together the flour, ½ cup sugar, baking soda, and salt until well-combined.
- Add the flour mixture to the peanut butter mixture in several additions, mixing for 30 seconds or so between each addition until well-combined, scraping down the sides of the bowl, as needed. in a stand mixer fitted with the paddle attachment and turn to low; mix for 1 minute.
- Roll the dough into 1-inch balls and then 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.
Recipe adapted from Pillsbury
Nutrition Information:Yield: 48 Serving Size: 1 cookie
Amount Per Serving: Calories: 88Total Fat: 4.6gCholesterol: 10mgSodium: 83mgCarbohydrates: 11.2gFiber: 0.4gSugar: 7.4gProtein: 1.5g
Lots of Christmas favorites, but here’s some honorable mentions!
- Peppermint Mocha Cookies
- Turtle Cookies
- Red Velvet Crinkle Cookies
- Potato Chip Cookies
- English Toffee
- White Chocolate Peppermint Fudge
- Biscoff Cookie Truffles
- Fruit and Nut Shortbread Cookies