Mini Candy Bar Peanut Butter Blossoms

We have a few minutes between the kids soccer games right now so I wanted to share with you a variation to the classic Peanut Butter Blossom cookie with the chocolate kisses (you know the ones I'm talking about right?!)

Now these cookies are delicious just the way they are, but to mix things up a bit (and because the candy aisle is over flowing this time of year and was calling my name) I used mini candy bars and whoppers instead of kisses.

I mean what candy bar and peanut butter combination wouldn't be good?!  Umm, they are all amazing!

This recipe makes a ton - perfect for a football or Halloween party (or send them to work with your husband like I did)!

Enjoy.

Peanut Butter Blossoms - Betty Crocker
Makes 7 dozen

1/2	cup granulated sugar
1	cup packed brown sugar
1	cup creamy peanut butter
1	cup butter or margarine, softened
2	eggs
3	cups Gold Medal® all-purpose flour
1 1/2	teaspoons baking soda
1	teaspoon baking powder
	Additional granulated sugar (about 2 tablespoons)
	About 7 dozen chocolate candies Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and baking powder. Shape dough into 1-inch balls; roll in additional granulated sugar. Place about 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until edges are light brown. Immediately press 1 chocolate candy in center of each cookie. Remove from cookie sheet to wire rack.

Homemade Chocolate Pudding

Homemade Chocolate Pudding was a Sunday dessert staple in my childhood home. If my husband had his way we'd have it every Sunday too. 


It's creamy, rich, delicious and down-right sinful! You'll never go back to boxed pudding again!

Homemade Chocolate Pudding

1 cup sugar

6 TBSP cornstarch

6 TBSP cocoa

1/2 tsp salt

4 cups milk

1 tsp vanilla

2 TBSP butter

Put sugar, cornstarch, cocoa and salt in a sauce pan. Give it a quick stir then add the milk. Turn on heat to med/high and whisk/stir it CONSTANTLY until it gets bubbly and thick. It takes about 7-8 minutes to thicken up.

Once thick stir in the vanilla and butter until melted.

Serve with ice cream. Enjoy!

Chocolate Zucchini Cookies

I love zucchini! It grew in my garden as a kid and I can't wait to grow with my kids one day. In the meantime I've been purchasing it in mass quantities and enjoying every bit of it.

If you have zucchini growing like weeds in your garden or have been picking it up from the farmers market stand and want a new dish to use it in I've got the perfect recipe for you . . . Chocolate Zucchini Cookies.

I've just altered the cake mix recipe that I love. These are so easy! They passed the taste test by my husband and 4 year old son too.  They are moist, delicious and healthy (for a cookie that is)!

Chocolate Zucchini Cookies

1 box chocolate cake

1/4 cup applesauce

1/4 cup vegetable/canola oil

2 eggs

1 tsp vanilla

1-1.5 cups shredded zucchini

1 cup chocolate chips

Mix all ingredients in a bowl. Drop by the spoonful onto a cookie sheet and bake them at 350 degrees for 10-12 minutes. That's it. Easy huh?!