A Leave of Absence

Over the last few weeks I have become increasingly dissatisfied with my blog. It has become harder and harder to write posts. I feel like they are all the same and not very interesting.

It wasn’t until last weekend when I had a new friend read my blog for the first time I realized what the problem is. My friend, Derek, said that while he liked my blog, there wasn’t a lot of me in my posts. He is right. I am a very private person by nature. It takes me a long time to share more than surface level stuff with people I see and interact with on a daily basis. I am even more reluctant to share my personal stuff with people I meet on the internet. That is why I never accept blogging awards, even though I am beyond thrilled receive the nomination. Blogging awards often ask you to reveal a little about yourself.

However, if I don’t make some changes, this blog is going to die because blogging has become a job I have to do rather than something I enjoy doing.  I don’t want this blog to die. So I am going to take the next two weeks off and spend sometime in the kitchen cooking and baking without the pressure of taking photos and writing about it.  I am going to explore new some new options for my blog and, hopefully, come back in January a better, happier, blogger. Thank you for giving me this time. I hope you will all be back with me when I start posting again in January.  Julie

A Small Batch Christmas–Peanut Butter Blossoms

Is there any better flavor combination in the world better than peanut butter and chocolate? I don’t think so. Which is  why my Christmas cookie platters always include peanut butter blossoms.

A bit of peanut butter blossom trivia. Peanut butter blossoms made their debut in 1957 when their creator entered them in the  Pillsbury bake off. She made it into the top 100 finalists but lost the grand prize.  The grand prize went to a dessert called accordion treats. In 1993, peanut butter blossoms were inducted into the baking hall of fame.

Peanut Butter Blossoms

3/4 cup flour
1/2 tsp salt
1/4 tsp baking soda
1/4 cup peanut butter
4 TBS butter
1/4 cup white sugar
1/4 cup brown sugar
3 TBS lightly beaten egg
13 chocolate kisses

Preheat oven to 350 degrees. In a small bowl, combine flour, salt and baking soda; mix well. In another bowl, cream the butter, white sugar and brown sugar. Add peanut butter and egg; mix well. Drop by tablespoonfuls about two inches apart onto a baking sheet lightly sprayed with nonstick cooking spray. Bake 8 – 10 minutes. Remove from oven and immediately press a chocolate kiss into the cookie. Let cool on the tray for 2 – 3 minutes. Remove to a wire rack and cool completely.