Peanut Butter Blossoms Redone

Okay, peanut butter blossoms will never be totally healthy. First of all they are a cookie and second of all, you put a piece of delicious chocolate on top. However, I made a little bit healthier version of them.

The Imaginative One has a list of his favorite cookies. The top three are Snickerdoodles, Chocolate Chip, and Peanut Butter Blossoms. Today I asked the boys if they wanted me to make cookies and if so which kind. They decided I needed to make Peanut Butter Blossoms. Okay, I had Hershey Kisses but they weren’t chocolate. They were pumkin spice flavored. So the Imaginative One and I made a trip over to the local Walgreens to pick up a bag of Hershey Kisses.

We went to look for shortening while there and couldn’t find any. When I got home I went looking for substitutions for shortening – butter, cooking spray, lard, and cooking oil are some substitutions you can use. Butter could have worked. Cooking spray and oil were out of the question. I don’t even have any or have ever had lard in my kitchen so that wouldn’t have worked at all. The last choice was applesauce. I’ve used it before so I went with applesauce.

instead of using all purpose flour, I used white whole wheat flour.

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Peanut Butter Blossoms

Stars of the recipe:

  • Hershey Kisses unwrapped
  • 1/4 cup unsweetened applesauce
  • 3/4 cup Creamy Peanut Butter
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour or white whole wheat
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Granulated sugar

Steps:

  1. Heat oven to 375°F. Remove wrappers from chocolates.
  2. Beat applesauce and peanut butter in large bowl until well blended.
  3. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy.
  4. Add egg, milk and vanilla; beat well.
  5. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
  6. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
  7. Bake 8 to 10 minutes or until lightly browned.
  8. Immediately press a chocolate into center of each cookie; cookie will crack around edges.
  9. Remove from cookie sheet to wire rack.
  10. Cool completely.

Featured on Everyday Mom’s Meals – Church Suppers

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7 up biscuits updated

Yesterday I made sure I had all the ingredients for 7 up biscuits so we could have them with out dinner. At least I thought I did. Then I looked at the recipe and saw I needed sour cream. Oops! We didn’t have any in the house or if we did it would not be edible and should be given to the trash monster.

What to do? raced through my head. I had some Greek yogurt in the fridge so I decided to use that instead. People have been substituting Greek yogurt for sour cream so I thought this would be the time to try it out. The Greek yogurt worked perfectly. The biscuits were as delicious as before. And people didn’t know my little secret.

Here is the recipe updated with Greek yogurt.

7 up biscuits

Stars of the recipe:

  • 2 cups Bisquick or baking mix
  • 1/2 c. sour cream or Greek yogurt
  • 1/2 c. 7 up
  • 1/2 stick butter

Steps:

  1. Preheat oven to 450 degrees. (Or do what I do, preheat the oven to 350 and then raise the temperature. It takes 10 minutes for my oven to get to 450 and 6 minutes for it to get to 350.)
  2. Cut sour cream into biscuit mix, add 7-up. The dough is very soft and will get all on your hands. (The Wee One said It’s a very messy job.)
  3. Meanwhile put a 9 inch square pan into the oven to melt the butter.
  4. Sprinkle biscuit mix on a board or table. (I use a cutting board.)
  5. Pat the dough out and then cut the dough using a biscuit cutter or glass. (I used a small juice glass.)
  6. Pull the pan out of the oven and put the cut biscuits in the pan.
  7. Bake for 12 to 15 minutes or until golden brown.
  8. Enjoy!

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