Well, 3ish kinds of cookies… so a manageable storm. Something to put your rain boots on for, but won’t blow your umbrella away.
In case you missed it, I made a batch of Dolly Partons and posted a clearer recipe (I had shared it once before but not in one single post).
So that’s cookie #1. After filling 2 pans with these, I still had a little bit of peanut butter batter left, which is so good, even by itself. I decided to “invent” a new cookie by rolling the dough into balls and dropping 1/4 teaspoon of jelly in them.
Making a peanut butter and jelly thumbprint cookie! I actually really enjoy these.
That makes cookie #2. For cookie #3 I brought back an old favorite and made a cranberry white chocolate oatmeal cookie. I decided to mix fully by hand this time (not even the electrical mixer), remembering arm muscles I had forgotten about.
They were much messier than I usually make them but still so very delicious.
large-crystaled sugar, for rolling (you can also use regular granulated sugar, I just like the large crystals. You can find some at Trader Joe’s)
1 package of Hershey’s Kisses (I often use caramel)
Heat oven to 375°F
In a medium sized bowl, sift together flour, baking soda and salt, and set aside.Beat together (I’ve been using my stand mixer, but an electric hand mixer will work just fine) butter and peanut butter in a large bowl until well blended. Add sugars and beat until fluffy. Add egg, milk and vanilla and beat again. Slowly add dry ingredients and mix until fully combined.
Shape dough into 1 inch balls by hand. Roll in large-crystaled sugar (I usually put some in a shallow bowl) and place on an ungreased cookie sheet. Bake 8-10 minutes, or until lightly browned. While the cookies are in the oven, unwrap your Kisses. I learned that I can unwrap 20 Hershey’s Kisses in under 2 minutes.
I find it helpful to bring the naked Kisses next to the oven right before I take the cookies out so I am ready. Immediately press a Kiss into the center of each cookie, cookies will crack around the edges. Let cool on pan for about 5 minutes and then transfer to a wire rack.
My mom told me that people don’t usually buy zucchini just to bake with, but that they usually buy it for other things, and throw extra zucchini into baked goods. Not me. I bought it to make cupcakes (see: First Day of School Cupcakes, part 1, 2 and 3) and used the rest to make some more.
I wanted to use the rest of the zucchini before it went bad and I felt like making bread. I pulled up this recipe and went to it.
Sometimes I like making bread because it takes a while in the oven, and I get stuff done while it bakes, but I wouldn’t want to leave the house, of course, so I try to be productive. I finished all the dishes and cleaned up the kitchen a bit while my loaves were baking yesterday.
Instead of adding fruit, like I had before, I doubled the recipe so I could make 2 loaves and added chocolate chips to one half and pecans to the other.
All in all I think the bread turned out great, both of them, but I was worried for a little while the were in the oven. I could tell the outside of the bread was baking A LOT faster than the middle and was worried it was going to be burnt and not pretty. My pans are really old but I’m not sure why it happened. Once they cooled down they looked fine. I actually like the crispy edge and will be enjoying it toasted with butter for breakfast all week.