Wednesday, February 3, 2016

Epic Snow = Peanut Butter + Chocolate

Winter Storm Jonas was the greatest ever snowfall to hit the Baltimore area. What!? Yes, record-breaking snow, y'all. The last time the Baltimore area got anywhere near the amount of snow was the winter of 2009-10. I was pregnant with Big Sister. It was the perfect time for a massive, snowy winter, really. I was teaching full-time so all the snow days were great. And I didn't have to make them up because I left for maternity leave in April. I was also in my last semester of grad school {which I was completing early due to said maternity leave} so I had boat loads of work to do. It worked out quite well.



Since then we've had some spotty snow here and there, but most events haven't amounted to much more than a few inches that were gone by the next day. Three babies and six years later, Big Sister has never witnessed a legit snow storm, and has hardly even gotten to play in snow despite wishing for it every year. We have some pretty sad photos of her standing outside while some little snow flurries swirl around her. So this year her wish came true and we got a massive snow storm. Only problem was that when we woke up Saturday, the snow was already too deep to play in and still coming down full-force. So how does a mama console her littles who can't go out to play in this snow they've waited {literally} their whole lives for?!


Bake cookies. Of course.


We went with classic peanut butter blossoms, because really, what is better than peanut butter and chocolate together?? Correct, nothing at all.

We modified them just a little to keep them more in line with our dietary needs and went with a five-ingredient flourless recipe. I believe most sturdy nut butters could be used in place of the peanut butter if one does not eat peanuts. You could probably also use other types of granulated sugar if you wanted, but we like coconut sugar as it is unrefined and has a wonderful taste! And ok, yes, we used plain old Hershey Kisses, which aren't very "clean," but that's what we had. I'm a huge fan of EnjoyLife Mega Chunks so that would probably be my personal preference. Since we were using Hershey Kisses, I rolled the cookies into a ball to bake and then pressed the Hershey Kisses into the tops. If I were using chocolate chips or chunks, I'd probably flatten the dough balls a little before baking. I prefer a thicker cookie, but if you like them thinner you could press them down with the tines of a fork. Whatever your preferences, these cookies couldn't be faster or easier to put together!

Five-Ingredient Peanut Butter Blossoms
Ingredients:
- 1 cup of peanut butter
- 1 cup of coconut sugar
- 1 egg
- 1 tsp vanilla extract
- Chocolate chunks of choice

Instructions:
Pre-heat oven to 350. Combine all ingredients except chocolate in a large bowl until well combined. Scoop a small amount of dough with a spoon and roll between palms to make a 1-2" ball. Place onto a lined baking sheet and bake for 8-10 minutes. Carefully press chocolate chunks gently into the tops of the cookies. Bake 2-3 more minutes. Allow cookies to cool 5 minutes before removing to a wire rack to cool completely. Store in an air-tight container. 

Because the cookies don't contain flour, they maintain a nice chewy texture. They're also great refrigerated! :) 


The next day we made it outside for a little more fun in the snow...









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