I do love photography. It’s makes me so happy to look at my work and other peoples work and see what I could be better at but… I highly enjoy food.
      Anyone who knows me, knows that a Leah that is anything less than full isn’t very fun to be around. So around senior year I discovered that there is this awesome hobby called cooking that results in food. So cool.
      I also love to share successful recipes because I highly encourage people to make me food. This is a variation of Hershey’s Peanut Butter Blossoms that I made for my Small Group of 10th grade girls today and they ate them all (they had a little help from our youth pastor but still impressive for 14 year old cheerleaders). I first made these cookies with my friend Devi and was blown away how good they are for a recipe on the back of a candy bag. But now they have replaced the broken down recipe with a the boxed cookie mix (I like to make things harder on myself and make them from scratch). So I want to the instructions here to make sure I always have it.
     Also you notice I used Mini M&M’s this time instead of the Hershey Kiss. I recommend both ways because they are equally awesome.

Notice the empty spaces on the cookie sheet? That would be my sister who claims they weren’t that good then ate seven. No joke 48 HERSHEY’S KISSES Brand Milk Chocolates 1/2 cup shortening 3/4 cup REESE’S 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 1 teaspoon baking soda 1/2 teaspoon salt Granulated sugar Directions 1 Heat oven to 375°F. Remove wrappers from chocolates.  Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.  3 Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. 4 Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies. For the cookies in the picture I just squished the M&M’s onto the already baked cookies but it didn’t come out pretty and I wanted more chocolate but for the second batch I skipped the roll in sugar and rolled the cookie dough in the M&M’s, then baked and I like the results better. If you come up with a better way let me know! Here is the website of the original recipe and it has nutrition facts but personally when something is homemade I prefer to believe it has no calories 🙂