New Beginnings

 Hello all! 

I'm not sure if there is even anywhere out there in this little space of mine. I just wanted you let you know I've started a little old (new) blog called Basil & Thyme. Just a little space for myself without pressure. A lot has happened in my life the past few years, but that little piece of the interwebs is where I'll be now. 

If anyone is out there actually reading this, I hope you are doing well during these crazy times. 

Peanut Butter Blossoms

Recipe from: Tide & Thyme

Ingredients:
- 40 (approx) Hershey's kisses, unwrapped
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, room temperature
- 3/4 cup creamy peanut butter
- 1/3 cup granulated sugar (+ extra to roll dough in)
- 1/3 cup brown sugar
- 1 egg
- 2 Tablespoons milk
- 1 teaspoon vanilla extract

1. Preheat oven to 375 F. Prep cookie sheets with parchment paper (if desired).
2. In a medium bowl combine flour, baking soda, and salt. Whisk to combine. Set aside.
3. In a large bowl, use an electric mixer to cream the butter, peanut butter, and sugars until fluffy.
4. With mixer on low, add egg, milk, and vanilla. Mix to combine. 
5. Slowly add in flour mixture. Mix until combined.
6. Shape dough into 1-inch balls.
7. Roll in sugar and place on prepped cookie sheet.
8. Bake 8-10 minutes. Until lightly browned.
9. Remove from oven and quickly push a chocolate kiss into the center of each cookie.
10. Remove to a cooling rack and allow to cool.

Chocolate Sugar Cookies

recipe from: browneyedbaker.com

Ingredients:

- 6 cups all purpose flour

- 1 1/4 cups cocoa powder

(I used "Premium Cocoa" which is a blend of natural & dutched cocoa. I'll post a photo at the bottom!)

- 1 teaspoon salt

- 2 cups unsalted butter, room temperature

- 2 cups granulated sugar

- 1 cup light brown sugar

- 3 eggs

- 2 teaspoons vanilla extract

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1. Whisk the flour, cocoa powder, and salt in a large bowl. Set aside.

2. Use an electric mixer on medium speed to beat together the butter and both sugars.

3. Add eggs and mix to combine. Scrape sides of bowl as needed.

4. Add the vanilla extract, beat to combine.

5. With the speed set on low, slowly add flour mixture. Beat until just combined.

      Mine got pretty thick towards the end and I had to switch to a rubber spatula!

6. Divide this dough in two and shape each half into a 2" high round disk. Wrap each with plastic wrap and place in the refrigerator for at least 45 minutes.  

7. Take one piece of dough out of the refrigerator and roll out the dough between two sheets of parchment paper. Roll to about 1/4" thickness. Ours weren't totally even.. but they all turned out okay ;)

8. Transfer the parchment paper and dough onto a cookie sheet, we used a cutting board, and place in the fridge for about 15 minutes.

9. During those 15 minutes, preheat oven to 325 degrees F. Also line your cookie sheets.

10. Remove the rolled out dough from the fridge and use a cookie cutter to cut your shapes. Place on a prepped cookie sheet. Be sure to leave about 1"-2" between cookies.

11. Gather up any excess dough, re-roll and repeat step 10 until all of the dough has been used.

12. Place the baking sheets with cut out cookies into the freezer for about 15 minutes.

13. Remove from freezer and bake about 15-17 minutes.

14. Repeat the process with the second disk of dough.