Peanut Butter Blossoms

Yes folks, I realize that I neglected to post yesterday.  I'm dealing with a fairly wicked cold at the moment, and it has me all messed up.  To make it up to you, I'll post twice today.  How does that sound?

First off, more cookies!  These are the ultimate kid cookie.  Unless that kid happens to have a peanut allergy, in which case he/she will enjoy these cookies immensely for around 25 seconds before going into anaphylaxis. 

Epipens at the ready?  OK, here we go!

• 16 oz Hershey Kisses (96), unwrapped
• 1 cup shortening
• 1 ½ cups peanut butter
• ⅔ cup packed light brown sugar
• ⅔ cup granulated sugar
• 2 eggs
• 4 Tbs. milk
• 2 tsp. vanilla extract
• 3 cups all-purpose flour
• 2 tsp. baking soda
• 1 tsp. salt
• Granulated sugar for rolling

1. Preheat oven to 375°.
2. Remove foil wrappers from Hershey Kisses (DO THIS BEFORE COOKIES GO IN THE OVEN).
3. Beat shortening and peanut butter in large bowl until well blended.  Add ⅔ cup granulated sugar and brown sugar; beat until fluffy.  Add eggs, milk, and vanilla; beat well.
4. Combine flour, baking soda, and salt.  Gradually mix into peanut butter mixture.
5. Shape dough into 1-inch balls.  Roll in granulated sugar, place on ungreased cookie sheet.
6. Bake 8-10 minutes or until lightly browned.  Immediately press one Hershey Kiss into the center of each cookie (cookie will crack around edges).  Remove from cookie sheet to wire rack and allow to cool completely.  Makes approx. 8 dozen.

Frozen Mocha Cheesecake: Complete and Utter Sin

A dear friend and former colleague is having his 26th birthday tomorrow. Since I will be unable to attend the festivities, I asked if there was something I could bake him to celebrate.

His answer: CHEESECAKE!

My witty retort: Thanks, Blanche.

But seriously... I've never baked a cheesecake. Emphasis on baked. They scare me. They crack. And water baths? Oy!

This particular cheesecake, however, has been my absolute favorite dessert for most of my life. It is sinfully rich and delicious, just enough chocolate blended with the flavor of coffee...

If I could bathe in a dessert, it would be this one.

That bath, however, would be really frickin' cold. Because this cheesecake is not baked, it is frozen... Which is why the pictures of this cheesecake will be added later, because it is currently in the freezer solidifying. Make sure to give yourself at least six hours (over night is even better) for the cheesecake to come together.

• 1 1/4 cups chocolate wafer cookie crumbs (approx. 24 cookies)
• 1/4 cup sugar
• 1/4 cup melted butter or margarine
  
• 1 8oz package cream cheese, softened
• 1 14oz can sweetened condensed milk (NOT evaporated)
• 2/3 cup chocolate syrup (I use Hershey's, from the can, not the squeeze bottle)
• 2 Tbsp instant espresso powder
• 1 tsp hot water
• 1 cup heavy whipping cream

1. In small bowl, combine crumbs, sugar, and melted butter or margarine. In buttered 9" springform pan, pat crumbs firmly on bottom and up the sides of the pan. Chill.
2. Whip whipping cream on high until medium peaks are achieved. Set aside.
   
3. In lagre mixer bowl, beat cream cheese until fluffy. Add sweetened condensed milk and chocolate syrup and mix to combine.
4. Dissolve instant coffee in hot water. Add to mixer and mix to combine.
5. Fold in whipped cream until just combined. Pour into prepared pan.
6. Freeze for at least six hours or until firm.