Peanut Blossoms - GF

I'm not big on peanut butter...especially with chocolate, but I wanted to make a traditional holiday cookie this year...one that I could eat! I opted for these, as the recipe I found (on the General Mills' website) looked fairly straightforward. The cookies turned out really well, with only one adjustment to the recipe - baking time. Not sure if this is just a standard issue with GF baking (inconsistent baking times) or if it has more to do with the fact that my cookie sheets are stoneware....anyone have thoughts on that?

So, as I said, these cookies turned out really well. However, I made one big rookie mistake. I topped them with Hershey Kisses....without first checking allergen info about Hershey Kisses......I had a reaction and learned through several different GF blogs and message boards that Hershey's chocolate isn't gluten free. A lot of GF people react to Hershey's chocolate and Hershey's doesn't provide consistent info about allergens (according to these posts I read - I haven't contacted them myself). So, after becoming violently ill, I've sworn off Hershey's.  Next time I make these cookies, I'll be sure to use chocolate that I can ensure is GF.

 Peanut Blossoms
General Mills

Ingredients:
3/4 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup shortening
1/4 cup butter, softened
1 egg
1 1/2 cups Bisquick GF mix
chocolate candies for topping

Directions:
In a large bowl, mix 1/2 cup of granulated sugar, the brown sugar, peanut butter, shortening, butter and egg. Stir in Bisquick mix. Cover; refrigerate 1 hour, or until firm.

Heat oven to 375 degrees. In small bowl, place remaining 1/4 cup granulated sugar. Shape dough into 1-inch balls, roll in granulated sugar. On ungreased cookie sheets, place balls 2 inches apart.

Bake 8 to 10 minutes (I had to bake much longer) or until light golden brown. Immediately top each cookie with 1 chocolate candy, pressing down firmly so cookie cracks around edge. Remove from cookie sheets to cooling racks.

Peanut Butter-Stuffed Milk Chocolate Sandwich Cookies

I found this recipe in Rachael Ray's magazine and thought they would be perfect for Luke. He loves chocolate and loves peanut butter - and he really loves them together. I love chocolate - but not peanut butter. I figured this would be a good recipe to try, as I need to stop baking things I love to eat. The problem is, I love chocolate....and ending up eating some of these cookies prior to sandwiching them together with the frosting. Ah well, it was worth the effort! Luke and Laura both sampled these, and then I sent the rest to work with Luke.  The recipe is easy, but doesn't make many cookies - so I recommend doubling it - as you might as well get more cookies out of your effort!

Ingredients:
2 1/2 cups (15 ounces) milk chocolate chips
4 Tbsp. butter, at room temperature (divided)
1/4 cup plus 2 Tbsp. flour
1 tsp. baking powder
1/2 tsp. salt (divided)
2 eggs
1/2 cup sugar
1 tsp. vanilla
1/2 cup creamy peanut butter
3 Tbsp. powdered sugar

Directions:
Preheat oven to 350 degrees. Line 2 cookies sheets with parchment paper. In a medium microwavable bowl, melt together 2 cups chocolate chips and 2 Tbsp. butter on medium power until almost melted, about 1 1/2 minutes, stir just until smooth.

In a small bowl, whisk together the flour, baking powder and 1/4 tsp. salt. Using an electric mixer, beat together the eggs, sugar and vanilla at high speed until thickened and fluffy, about 5 minutes.

Mix in the melted chocolate at medium speed, whisk in the flour mixture. Stir in the remaining 1/2 cup of chocolate chips. Refrigerate the dough until firm enough to scoop, but still soft (10 to 15 minutes).

Onto each prepared pan, drop rounded tablespoons of dough two inches apart.

Bake until the cookies appear bubbly and soft, about 15 minutes. Let cool completely.

 In a medium bowl, beat together the remaining 2 Tbsp. butter and the peanut butter. Sift in the powdered sugar and the remaining 1/4 tsp. salt, beat until fluffy (I needed to add additional powdered sugar, as mine was not very fluffy). On the flat side of half the cookies, spread the peanut butter mixture and then sandwich together with another cookie.

The best treat in the world: S'mores cookie bars

I have recently become obsessed with Hershey's marshmallow eggs.....thankfully Easter candy is now gone from stores....because I need to stop eating these things.  However, while looking for marshmallow-based desserts online, I found this amazing website: http://www.lovintheoven.com/

The recipes all sound amazing, I found one for "S'mores Cookie Bars" and knew I would love them.  Here is a photo of the delightful treat:

I made them on Saturday, hoping that people would come for book club and eat them all.....knowing if they did not - I would.  The recipe is pretty easy and TOTALLY worth it:)

S'mores Cookie Bars:
1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp. vanilla extract
1 and 1/3 cups all purpose flour
3/4 cup graham cracker crumbs
1 tsp. baking powder
1/4 tsp. salt
2 king-sized milk chocolate bars (I actually used 1/2 bag of chocolate chips)
1 and 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Preheat oven to 350 degrees. Grease and 8-inch square baking pan. In a large bowl, cream together butter and sugars. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press into an even layer on bottom of prepared pan. Place chocolate bars over dough (if using chocolate chips, spread the marshmallow fluff down first) and spread marshmallow fluff on top. Place remaining dough in single layer on top of the fluff (this last step is tricky, flatten dough into little sections and then place on top and pinch together.  Bake for 30 to 35 minutes until lightly browned. Cool completely before cutting into bars.

I recommend putting a bar in the microwave for 20 seconds before eating as the chocolate and marshmallow will get all gooey and delightful!

Here is a link directly to this recipe: http://www.lovintheoven.com/2008/12/day-11-smores-cookie-bars.html