Italian Herbs and Cheese Bread

3 c all-purpose flour

1 T sugar

2¼ tsp active dry yeast

1 tsp salt

1 c warm water (about 110°F)

2 T olive oil

1 tsp dried oregano

1 tsp dried basil

½ tsp garlic powder

½ c mozzarella cheese, shredded 

¼ c Parmesan cheese, grated

1 T melted butter for brushing (optional)

In a large bowl, combine the warm water, sugar, and yeast. Let sit for 5 to 10 minutes until the mixture is foamy.

Add the flour, salt, olive oil, oregano, basil, and garlic powder to the yeast mixture. Stir until a dough forms, then knead on a lightly floured surface for about 8 minutes until smooth and elastic.

Fold in the mozzarella and Parmesan cheese, kneading gently to incorporate.

Place the dough in a lightly oiled bowl, cover with a towel, and let rise in a warm place for about 1 hour or until doubled in size.

Punch down the dough and shape it into a loaf. Place it into a greased 9×5-inch loaf pan. Cover and let rise again for 30 to 40 minutes.

Preheat the oven to 375⁰. Bake the bread for 25 to 30 minutes, or until the top is golden and the loaf sounds hollow when tapped.

Brush the top with melted butter while still warm if desired. Let cool slightly before slicing and serving.

Notes

For extra flavor, sprinkle additional herbs and cheese on top of the loaf before baking. You can also shape the dough into rolls instead of a loaf for individual servings. This bread freezes well—just wrap tightly and reheat in the oven. It pairs perfectly with soups, marinara dipping sauce, or even as the base for a gourmet grilled cheese sandwich.

Turtle Bars

1 cup butter, softened

2 cups flour

½ cup packed brown sugar

1 ½ cups chopped pecans

1 cup caramel sauce

1 cup semi-sweet chocolate chips

Preheat the oven to 350° and line a 9×13-inch baking pan with parchment paper or lightly grease it.

In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add the flour and mix until a crumbly dough forms.

Press the dough evenly into the bottom of the prepared pan to form a firm crust. Bake for 15 to 18 minutes or until the edges just begin to turn golden.

Remove from the oven and immediately sprinkle the chopped pecans evenly over the hot crust. Drizzle the warm caramel sauce over the pecans, spreading gently to cover.

Return the pan to the oven and bake for another 10 to 12 minutes, or until the caramel is bubbly and set.

Remove from the oven and while still warm, sprinkle the chocolate chips over the top. Let sit for 2 to 3 minutes until melted, then use a spatula to gently spread the chocolate into a smooth layer.

Allow the bars to cool completely at room temperature before cutting into squares.

Coconut Cream Pie Bars

Coconut Cream Filling:

1 cup of canned unsweetened coconut cream (important – see note below on preparation)

2 T cornstarch

1 T flour

½ cup + 1 T sugar

2 large eggs

1 cup 2% milk

2 cups shredded sweetened coconut

2 T unrefined coconut oil

2 T butter

1 T vanilla

Shortbread Crust:

½ cup butter, softened

¼ cup + 2 T sugar

½ T vanilla

1 ¼ cups all-purpose flour

⅛ tsp salt

Topping : Coconut Whipped Cream Frosting, click HERE for the recipe.

Pour the coconut cream into a small mixing bowl.  Whisk to re-combine the cream and liquid into one creamy mixture. Measure out one cup to use in the filling and set aside. Reserve the remaining cream for the whipped topping.

In a small bowl, whisk together 2 T cornstarch, 1 T flour, ½ cup + 1 T sugar and 2 large eggs until fully combined and creamy. Set aside and keep at room temperature.

In a heavy bottomed saucepan on medium heat add the 1 cup coconut cream previously set aside and 1 cup milk, briefly stir to combine and then add 2 cups shredded sweetened coconut. Stir frequently on medium heat until you see small bubbles forming and it looks like the mixture is about to start boiling. It will begin to look frothy. The mixture shouldn't boil for more than a few moments or this could affect the texture and consistency. Turn the heat to medium-low.

Before adding the heated milk mixture to the egg mixture you’ll want to temper it first to make sure you don’t turn it into scrambled eggs! To do this take one T of the nearly boiling coconut cream mixture and transfer it to the bowl with the egg mixture whisking constantly very quickly. Repeat this process 4 more times while continually whisking until the egg mixture temperature has raised a bit.

Now slowly pour the tempered egg mixture into the saucepan with the coconut cream mixture while whisking continually very quickly. It's helpful to pour slowly.

Once it's all in the saucepan, continue to whisk quickly for at least another 30-60 seconds over medium-high heat. Turn the heat to medium or medium-low and continue to cook the mixture while stirring for another 5 minutes or until thick and custard like.

Be sure to stir quickly and constantly to prevent burning. If you fear the coconut cream may burn, turn your heat to medium-low. The key is to make sure the mixture thickens without burning. If the mixture is starting to burn, you will see brown spots forming, usually at the bottom or sides of pan. If this starts to happen, turn the heat down and continue stirring.

Remove the saucepan from the heat. Add 2 tablespoons unrefined coconut oil and 2 tablespoons butter, whisk together until fully combined. Then add 1 tablespoon pure vanilla extract and mix again to combine.

Dee & Sweets tip: make sure the ingredients are fully combined at this point. It's especially important to make sure the butter and coconut oil are completely incorporated before moving on to the next step.

Transfer the coconut pastry cream filling to a heat-proof bowl, cover (it’s best to place the cover directly on top of the cream so that a film shell doesn’t form) and refrigerate until it's completely cold. If you're in a time crunch, you can speed this process up by leaving it in the freezer for a bit too but be sure to check on it so it doesn't freeze. It's best to have the coconut pastry cream cold before assembling and serving. While it’s chilling go ahead and get started on your shortbread crust.

Shortbread Crust

Prep: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper and lightly grease it with butter for easy removal.

Cream together: In a mixing bowl, add 1/2 cup butter softened, and 1/4 cup + 2 tablespoons superfine white sugar, cream together until the mixture is light and combined. Add 1/2 tablespoon pure vanilla extract and mix until fully combined.

 In a separate bowl, whisk together 1 1/4 cups all-purpose flour and 1/8 teaspoon salt

Combine: Gradually add the dry ingredients to the butter mixture, mixing until just combined to avoid overworking the dough. Press the dough evenly into the prepared pan using the back of a spoon or spatula.

Place the pan in the preheated oven, bake for about 10-11 minutes. For a tender crust, bake until it is still pale but no longer shiny (recommended, as the whipped cream and pastry cream are both soft). It shouldn't look raw, but you’ll want to avoid baking until it's golden brown. Let it cool down and keep it at room temperature until ready to assemble.

Keep the shortbread crust in the 9×9 square pan for easy assembly. Add the cold coconut pastry cream filling on top of the shortbread crust and spread into an even layer. Top with Coconut Whipped Cream.

Hot Spinach Dip

8 oz cream cheese, room temperature

1 c sour cream

1 pkg (10 oz) chopped frozen spinach, thawed and well drained

1 yellow onion, finely diced (or ½ tsp onion powder)

½ tsp garlic powder 

6 strips of bacon, cooked & crumbled

1 c cheddar cheese, shredded

2 c mozzarella, shredded

½ tsp salt

1 tsp black pepper

Preheat the oven to 375°F. Grease a 8X8 inch baking dish, set aside.

In a large bowl, beat the cream cheese and sour cream until smooth. Add the spinach, onion, garlic, bacon, salt, pepper, cheddar cheese and half of the mozzarella cheese and stir to combine.

Transfer the dip to the prepared baking dish and sprinkle the remaining mozzarella on top.

Bake dip for 20 to 25 minutes, until bubbly and beginning to brown on top. Let spinach dip cool for 5 minutes, then serve with your favorite dippers!

Dippers: Tortilla chips, veggies or pretzel chips

No Bake Pecan Pie Dip

8 oz cream cheese, softened

4 oz cool whip, thawed

1 cup powdered sugar

½ cup brown sugar

3 T cold butter, diced 

⅓ cup light corn syrup

1 cup chopped pecans

1 large egg

1 ½ tsp vanilla

¼ tsp salt

Apple slices, pretzel crisps, or graham crackers for serving

Combine cream cheese, cool whip & powdered sugar in a mixing bowl. Beat with an electric mixer until smooth.

Spread mixture along the bottom of a 9-inch pie plate and refrigerate while you prepare the topping.

Combine brown sugar, butter, corn syrup, pecans, vanilla extract, egg, and salt in a saucepan. Bring mixture to a gentle boil over medium-high heat, stirring constantly. Cook for 1 minute & remove from heat.

Allow topping to cool for 10 minutes before stirring and pouring evenly over the cream cheese layer. Serve immediately or refrigerate until ready to serve. 

Serve with apple slices, pretzel crisps or graham crackers.

Hot Honey Lemon Pepper Chicken Skewers

2 lbs boneless skinless chicken thighs cut into 1.5-inch chunks

2 T olive oil

2 tsp lemon pepper seasoning

1 tsp garlic powder

1 tsp smoked paprika

1 tsp kosher salt

½ tsp black pepper

Wooden or metal skewers

For the Hot Honey Glaze:

½ cup hot honey

2 T fresh lemon juice

1 tsp lemon zest

1 T melted butter

– ½ tsp red pepper flakes, optional

Soak wooden skewers 30 minutes. Preheat grill to medium-high heat (375-400°F).

Cut chicken into 1½ inch chunks. Toss with olive oil, lemon pepper seasoning, garlic powder, paprika, salt, and pepper.

Make glaze by warming hot honey, lemon juice, zest, butter, and red pepper flakes in small saucepan for 2-3 minutes.

Thread seasoned chicken onto skewers with small gaps between pieces.

Grill 10-12 minutes, turning every 3-4 minutes until internal temperature reaches 165°F.

Brush with glaze during last 2 minutes of cooking, turning once to coat both sides.

Rest 2-3 minutes, then serve with extra glaze and lemon wedges.

Artisan Pizza Dough

500g (3¾ C plus 2 T) all-purpose flour

375g (1 1/2 C water plus 2 T) warm water, divided

1g (¼ tsp) active dry yeast

10g (1½ tsp) fine salt

Instructions:

Mix flour and all but 1 tablespoon of the water in a large bowl until just combined, then cover and set aside for 20 minutes to rest. Sprinkle yeast over remaining warm water and set aside to dissolve. 

Sprinkle salt over the surface of the dough. Stir yeast mixture and pour over dough. 

Fold the dough: 

Lightly wet your hand, reach under the dough, and stretch a section of it over the top. Repeat until the center of the dough is covered. Then, using your thumb and fingers as pincers, squeeze and pinch off 5- 6 chunks of dough. Wet your hand to minimize sticking. Fold the dough over itself a few times. Repeat pinching and folding until the yeast and salt are fully mixed and a shaggy dough is formed. Cover the bowl and lest rest about an hour.

Fold the dough one time to develop the gluten: 

Lightly wet your hand, reach underneath the dough and stretch up a section of the dough, then fold it over the center. Rotate the bowl and fold four to five more times, or until the dough has tightened into a ball. Take the entire ball of dough and invert it into a clean, lightly greased bowl, so the seam is down and the top is smooth. Cover and let rise until doubled in volume, 5- 6 hours.

Turn the dough out onto a floured work surface and cut in half. Working with one piece of dough at a time, shape into a ball as follows. Stretch out a quarter of the dough just until you feel resistance, then fold it back over the center. Repeat stretching and folding the remaining three edges until the center is covered and a loose ball is formed. Turn the ball over so the seam is down and place it on an un-floured area. Cup your hands around the dough and gently pull it towards you, dragging the bottom along the counter to create a bit of tension. Rotate the ball 90 degrees and drag it a few inches towards you again. Repeat rotating and gently dragging until the top of the dough tightens up and the ball is round.

Transfer to a greased plate and repeat with remaining dough. Lightly oil the tops, cover and let rest at room temperature for about an hour. Preheat oven at this time. If not using right away, cover tightly with plastic wrap and refrigerate until ready (for up to 2 days).

To make pizza:

Place pizza steel, stone, or inverted baking sheet on the middle rack of the oven and preheat to 500°F (or as high as it will go). Let oven heat up for at least 45 minutes. Generously flour a pizza peel and set aside. Alternatively, lightly grease a cast iron pan with olive oil and set aside.

Place one dough ball on a floured surface and flatten the middle into a large disk, leaving a thick 1-inch lip. Pick up the disk, and holding the thick edge, use gravity to gently shape the dough into a 12-inch circle. Lay on prepared pizza peel and adjust shape into a circle. Jiggle the peel to make sure the dough isn’t sticking, and add more flour if it is. Alternatively, shape the dough to the size of your prepared cast iron pan, then place it inside.

Add sauce and toppings to pizza dough, leaving the 1-inch perimeter empty. Slide pizza onto the hot steel and bake for 5 minutes. Turn on the broiler and broil for 2- 4 minutes, or until cheese is melted and crust is golden and blistered. If using the cast iron pan, bake for 15- 20 minutes and broil for the last few minutes to get spots of char. Repeat with remaining pizza dough and toppings.

The Perfect Rice Crispy Treats

⅓ C butter

2 10 oz bags mini marshmallows, divided

1 tsp vanilla

8 C Rice Crispy cereal

Spray 9X13 pan with non stick spray. Set aside. In large bowl melt butter in microwave, about 45 seconds. Add 1 bag + ⅓ of the 2nd bag of marshmallows & stir until coated. Microwave  for 1 minute, stirring halfway. Add vanilla. Stir in Rice Crispy cereal until well combined. Fold in remaining marshmallows. Gently press into 9×13 pan. Once cooled, cut and enjoy!

Easy Focaccia Bread

FOR THE DOUGH:

1¾ c lukewarm water

2 tsp instant dry yeast

2 tsp sugar

4 c all-purpose flour or bread flour

1 ½- 2 tsp salt

2 T extra virgin olive oil + 2 T to grease the baking pan

FOR THE TOPPING:

2 T extra virgin olive oil

3 T water

½ tsp salt

3 pinches dried rosemary

BLOOM THE YEAST: 

Add lukewarm water, instant dry yeast & sugar to a small bowl, whisk & set aside for 30 seconds.

Yeast must fully dissolve. If it doesn’t, start again with fresh yeast.

MAKE THE DOUGH: To a large mixing bowl, add flour & salt. Stir.

Now add the yeast-water mixture & stir with a sturdy wooden spoon until you have a wet, sticky dough (about 1 minute).

Add extra virgin olive oil and stir one more minute until incorporated.

Choose quick or slow proofing.

QUICK PROOFING (1.5 to 2 hours): Cover the bowl with a damp cloth or plastic wrap, leaving enough space between the dough and the cloth.

Put the bowl in a slightly warm oven for 1.5 to 2 hours or until double in volume.

SLOW PROOFING (8 to 24 hours): Cover the bowl with plastic wrap and let the dough mature slowly in the fridge for 8 to 24 hours.

When ready, remove from fridge and leave it at room temperature for 2 to 3 hours before the next step.

FOLDING: After proofing, fold the dough with a spoon over itself 20 to 40 times (it takes 30 – 60 seconds) from the outside to the inside while still in the bowl.

Stop folding once the dough gets tight; you’ll feel it.

FINAL PROOFING: Grease your baking pan with 2 to 3 tablespoons of olive oil and drop the dough into the pan.

Spread the dough with the back of two spoons until most of the baking pan is covered.

Wet the spoons with water to prevent them from sticking. It’s okay if the focaccia gets a little wet on top.

Cover with a damp cloth/baking tray/or plastic wrap. Proof a second time in the warm oven for 45 minutes.

In the meantime, preheat the oven to 450° & prepare the topping.

TOPPING: In a small bowl, mix 2 T extra virgin olive oil, 3 T water and ½ tsp salt until dissolved.

Dip fingers in it, then press dimples across the focaccia. Repeat.

Pour the remaining oil-water mixture over the dough, letting it seep into the dimples.

Add 3 pinches rosemary and sprinkle with flaky salt.

BAKE: When the oven reaches 450⁰, place the focaccia on the medium-low rack and bake it for 20 to 25 minutes.

Baking times vary. If your focaccia is thick, it’ll take closer to 25 minutes. If it’s thin, it’ll take closer to 20 minutes. It should be golden brown and crispy on top, well-cooked on the bottom, and still soft inside.

Let it cool down for at least 5 minutes before removing it from the pan, cutting it, and serving it.

Yum!

Simple White Bread

2 ½ tsp active dry yeast

½ T sugar

2 c warm water (105°)

¼ c melted butter , plus 1 T for brushing on top

¼ c sugar

½ c evaporated milk

1 T salt

6-7 c bread flour or all-purpose flour

1 T shortening or butter

Proofing the Yeast:

In a small bowl, add the yeast and sugar. Pour the warm water over the yeast mixture and let it sit 5 to 10 minutes, or until nice and bubbly.

In the bowl of a stand mixer fitted with a paddle attachment, mix together the butter, sugar, evaporated milk, and salt on medium low. Mix in the yeast mixture just until combined.

Swap out the paddle attachment for a dough hook. With the mixer on low, add 3 cups flour until combined. Add 1 cup flour at a time and stir until combined. After adding a total of 6 cups flour, add 1/2 cup flour at a time until the dough is no longer sticking to the sides. It’s ready when the dough is no longer sticky. You can knead by hand, if needed.

Cover the ball of dough and sides of the bowl with shortening. Cover the bowl with a warm towel. Set it in a warm oven to let rise 1 hour, or until doubled in size. When it has risen over the bowl, punch it down, and transfer to a floured surface.

Spray 2 9×5-inch bread pans with nonstick cooking spray.

Knead the dough 2 to 3 minutes. Cut into 2 equal pieces. Using a rolling pin, roll one piece into a rectangle. Starting at the shorter side, roll the dough up and tuck the ends under. Place into a bread pan. Repeat with the remaining piece.

Preheat oven to 375° & place the rack in the middle of the oven.

Let the loaves rise about 30 minutes. When it looks like a good loaf of bread, place in the oven and bake 25 to 35 minutes, or until golden on top and cooked through. If the tops are browning too fast, tent the top with foil.

Remove from the pans to a cooling rack. Brush the tops with butter. Slice once slightly cooled. Enjoy with butter and jam, if desired.

THE Best Toffee

1 cup unsalted butter

1 cup granulated sugar

¼ teaspoon salt

1 teaspoon vanilla extract

2 tablespoons water

1 cup semi-sweet or milk chocolate chips

½ cup chopped pecans, walnuts, or almonds

Line a 9×13-inch baking dish with parchment paper or a silicone mat. Have all your ingredients measured and ready to go, as the process moves quickly!

In a heavy-bottomed saucepan, melt the butter, sugar, salt, and water over medium heat, stirring constantly with a wooden spoon or silicone spatula. Continue cooking, stirring often, until the mixture reaches a deep golden brown color and hits 300° (hard crack stage) on a candy thermometer. This will take about 10-15 minutes. Once at the correct temperature, remove from heat and stir in vanilla extract.

Immediately pour the toffee mixture onto your prepared baking sheet and spread it out evenly with a spatula. Let it sit for 1-2 minutes, just until it begins to firm up slightly.

Add the Chocolate:

While the toffee is still warm, sprinkle the chocolate chips evenly over the top. Let them sit for about 2 minutes to melt, then spread the melted chocolate evenly with a spatula.

While the chocolate is still soft, sprinkle the chopped nuts over the top. Gently press them in so they stick.

Allow the toffee to cool at room temperature for 2 hours, or chill in the fridge for 30 minutes to speed up the process. Once the toffee has hardened, break it into bite-sized pieces and enjoy!

Samoas Cookies

Shortbread cookie:

½ cup butter, room temp

¼ tsp salt

⅓ cup sugar

2 Tbsp powdered sugar

1 Tbsp whole milk

½ tsp vanilla extract

1 cup flour

¼ tsp baking soda

Coconut layer:

3 ½ cups shredded sweetened coconut flakes

15 oz. caramels

2-3 Tbsp. heavy cream

Chocolate Drizzle:

10 oz. bag Ghirardelli dark chocolate melting wafers

1 tsp. oil (canola or veg.)

Shortbread cookie:

Cream the butter, both sugars, milk, vanilla extract & salt in a stand mixer with the paddle attachment, for 2-4 min.

Add the flour and baking soda on low speed just until the dough comes together. 

Bring the dough together into a disk. Place on a sheet of parchment paper, place another sheet of parchment on top and roll out the dough between the parchment about ¼ inch thick. Place on a cookie sheet, and chill for at least 1 hour or up to overnight in the fridge.

Preheat the oven to 350°.

Toast the coconut. Pour the coconut onto a baking sheet and place it in the oven to toast for about 10-15 minutes, stirring frequently to prevent burning. Once toasted, remove to a parchment-lined baking sheet to cool. You want to move it to another sheet pan so the residual heat doesn’t continue to toast the coconut.

Once the cookie dough has chilled, peel back the top piece of parchment. Cut out the cookies using a 2-inch donut-shaped cookie cutter.

Place the cut-out cookies on a parchment-lined baking sheet and bake for 8-10 minutes or until the edges just start to become golden. Cool on the cookie sheet for a few minutes, then place on a wire cooling rack. 

Rework the scraps, re-roll between the parchment, and chill again until firm enough to make more cutouts. You should be able to yield 22-25 cookies.

Unwrap the caramels and place in a microwave-safe bowl. Add the heavy cream. Melt in the microwave in 30 second increments until melted. Add a touch more heavy cream if needed to get a good consistency. 

Pour a majority of the caramel into the toasted coconut. Reserve about ¼-⅓ cup to the side. Mix the caramel into the toasted coconut. It will be nice and sticky but thoroughly combined. 

Add a thin layer of the reserved caramel to the shortbread cookie to act as the glue for the coconut caramel mixture so it can stick. Use a spoon to spread it around evenly. This process can get a bit messy, so take your time.

Add a mound of the coconut mixture to each cookie ring, pressing it down slightly. I use my fingers for this process. Allow the coconut to set up about 15-30 minutes.

Melt the chocolate and oil in the microwave. 

Using a fork, dunk the bottom half of each cookie into the melted chocolate. Tap off excess and then place cookies on a Silpat-lined baking sheet. Repeat with remaining cookies.

Drizzle chocolate on top of cookies. I like to get a fine drizzle over the tops by just placing the remaining chocolate in a ziplock baggie, cutting off one of the corners, and drizzling it over the top. 

Fruit Pizza Cookies

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Sugar Cookie ‘Crust’

1 cup butter, softened

1 cup granulated sugar

3 tsp vanilla extract

1 egg

2 tsp baking powder

3 cups flour

Creamy Vanilla Frosting

½ cup butter

3 cup powdered sugar

2 tsp vanilla

2 tbsp milk

1 8 oz tub Cool Whip

Diced Fresh Fruit, as toppings:

Raspberries

Strawberries

Blueberries

Kiwi

Mandarin oranges

Preheat oven to 350°.

Cream together the butter and sugar in the bowl of a stand mixer for a full 3 minutes.

Scrape sides and add in vanilla and egg. Mix until combined.

Add flour and baking powder to the bowl. Mix slowly at first gradually getting faster until the dough comes together. The texture should be like Playdoh. Add a little flour or water if needed to get it to a soft, pliable consistency.

Scoop the dough into balls. Using the bottom of a drinking cup, smash the cookie dough flat. First dip the bottom of the cup into a bowl of sugar and then flatten the cookie dough.

Bake at 350° for 6-8 minutes or until the centers are puffy and no longer glossy. Pull the cookies out of the oven BEFORE they start turning brown. 

Combine the butter,  powdered sugar, vanilla & milk in the bowl of a stand mixer using the whisk attachment. Whip until well combined.

Gently fold the buttercream and the Cool Whip together until combined and smooth.

Spread a generous amount of the Creamy Vanilla Frosting onto the sugar cookie base. Top with fruit of your choice.

Twix Cookies

½ cup salted butter

½ cup sugar

1 tsp vanilla extract

1 egg white

1 ½ cups flour

1 tsp baking powder

20 caramels, unwrapped

1 tbsp milk

2 cups milk chocolate chips

Preheat oven to 350°. 

Cream together the butter and sugar.

Add in the egg and vanilla. Mix until well combined.

Add the flour and baking powder. Mix thoroughly.

Roll the dough out until 1/4 to 1/2 inch thick. Use a round cookie cutter to cut out circles. Transfer to an ungreased pan.

Bake at 350° for 6-8 minutes. Pull out of the oven when the cookies are puffy and no longer glossy.

Transfer to a wire rack and allow to cool completely.

While the cookies are cooling, microwave the caramels and milk for 1 minute. Stir at the 30 second mark. Stir until smooth and creamy.

Carefully spoon a few teaspoons of caramel onto each cookie, spreading until it almost covers the cookie. 

Place the cookies into the fridge for 10 -15 minutes or until completely cold. 

Melt the chocolate chips for 30 second intervals until completely melted and incorporated.

Spread a small amount of chocolate onto each cookie. Let the chocolate layer cool and set up before serving.

Peanut Butter Blossoms

1 cup creamy peanut butter

½ cup + 2 tbsp salted butter, softened

½ cup granulated sugar

½ cup brown sugar

1 egg

¼ cup milk

1 tsp vanilla extract

1½ cups flour

1 tsp baking powder

½ tsp salt

36 Hershey Kisses

With a mixer, cream together the peanut butter, butter, white sugar and brown sugar until blended.

Beat in the egg, milk, and vanilla.

Combine the flour, baking powder and salt in a separate bowl.

Add flour mixture to the peanut butter mixture and mix together. Scoop tablespoonfuls of dough and roll into balls.

Place cookies 2 inches apart on parchment lined cookie sheets. Bake for 8-10 minutes at 375°. Don’t overcook! These cookies are much better soft and just barely cooked all the way through. I bake the cookies scooped with 3 TBSP  for 10 minutes.

Immediatly after removing the cookies from the oven, gently press a Hershey's Kiss into the center of each cookie. Allow the cookies to cool and the chocolate to set up before serving.