Better Peanut Butter Blossoms




Ok, truth time...I tried the best rated Peanut Butter Blossom recipe online and I really didn't like them at all.  The cookie was hard and didn't taste peanut-buttery enough.  So this recipe is back to the basics.  It is an awesome soft and velvety Peanut Butter cookie recipe with a Hershey kiss in it.  We love them!

Ingredients:
1 cup unsalted butter
1 1/2 cup crunchy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda

Directions:
Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.  In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Use a small cookie scoop to scoop dough into 1 inch balls and put on baking sheets. Bake in a preheated 375 degrees 8 minutes or until cookies just ever so slightly begin to brown.  Remove cookies to a plate and immediately insert an unwrapped Hershey kiss. Delish! 

Farro Salad



Here is a recipe for a cold farro salad. It goes great with any fresh diced veggies or mixed greens. If desired, you can also add a cooked diced protein to it like tuna or chicken. Everybody loved this recipe, even the kids. This would be good in a school lunch box as well.

Ingredients:
4 cups water
1 1/2 cups of farro
1 teaspoon salt
1 pint of organic grape tomatoes or cherry tomatoes, chopped
1/2 cup finely diced onion
1/4 cup finely chopped fresh Italian parsley leaves. You can also add in any other fresh herbs you have on hand like fresh basil.

Dressing:
1 garlic clove, minced
2 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil

Directions:
Combine the water, farro and salt in a medium saucepan. Bring the farro to a boil over high heat. Reduce the heat to medium-low (I used #3 on my stove). Cover and simmer until the farro is tender (about 30 minutes). Drain well and let cool. After the farro has cooled, toss it with the diced veggies and dressing.

Better Peanut Butter Blossoms




Ok, truth time...I tried the best rated Peanut Butter Blossom recipe online and I really didn't like them at all.  The cookie was hard and didn't taste peanut-buttery enough.  So this recipe is back to the basics.  It is an awesome soft and velvety Peanut Butter cookie recipe with a Hershey kiss in it.  We love them!

Ingredients:
1 cup unsalted butter
1 1/2 cup crunchy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda

Directions:
Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.  In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Use a small cookie scoop to scoop dough into 1 inch balls and put on baking sheets. Bake in a preheated 375 degrees 8 minutes or until cookies just ever so slightly begin to brown.  Remove cookies to a plate and immediately insert an unwrapped Hershey kiss. Delish! 

Farro Salad



Here is a recipe for a cold farro salad. It goes great with any fresh diced veggies or mixed greens. If desired, you can also add a cooked diced protein to it like tuna or chicken. Everybody loved this recipe, even the kids. This would be good in a school lunch box as well.

Ingredients:
4 cups water
1 1/2 cups of farro
1 teaspoon salt
1 pint of organic grape tomatoes or cherry tomatoes, chopped
1/2 cup finely diced onion
1/4 cup finely chopped fresh Italian parsley leaves. You can also add in any other fresh herbs you have on hand like fresh basil.

Dressing:
1 garlic clove, minced
2 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil

Directions:
Combine the water, farro and salt in a medium saucepan. Bring the farro to a boil over high heat. Reduce the heat to medium-low (I used #3 on my stove). Cover and simmer until the farro is tender (about 30 minutes). Drain well and let cool. After the farro has cooled, toss it with the diced veggies and dressing.