Channeling Lucy

Once in his life, every man is entitled to fall madly in love with a gorgeous redhead.

Lucille Ball

Remember the scene of Lucy and Ethel working at the candy factory? Mom and I looked a little like that today as we baked some 10 dozen cookies; rushing to roll, sugar, or add the chocolate cap to one batch before the stove's timer dinged, signaling the need for quick removal of another batch from the oven. It was a hoot.

We actually used almost the whole sack of Hershey Kisses making Chocolate Bliss Cookies and Peanut Butter Kisses. The six leftover kisses are for dad because, well, he's dad.

I felt sorry for dear ol' dad because we're making all these cookies and, with the exception of one or two for quality control purposes, he's not getting any for coffee breaks; so being a loving daughter, I made him a coffee cake today. It is so tasty that I feel it's my duty to share the recipe. I didn't name it "The Best Coffee Cake. Ever." but it just might be. Enjoy!

P.S. / F.Y.I. :  Against all images to the contrary, the Chocolate Box is not morphing into a food blog . . . recent cookies and cakes simply reflect what my head and hands are into these days.


Chocolate Bliss Cookies
Makes: 36 cookies

Ingredients:
1 cup butter, softened
1 cup powdered sugar
1 tbsp vanilla
1/4 tsp salt
2 cups flour
36 Hershey kisses, unwrapped

Directions:
1. Preheat oven to 325 F.

2. Cream butter, powdered sugar and vanilla until light and fluffy.

3. Sift flour and salt together. Add to butter mixture. Mix until dough forms.

4. Scoop dough and shape into 1 inch balls. Place balls 2 inches apart on a parchment-lined baking sheet.

5. Bake for 12-14 minutes, just until set and bottoms begin to turn a light golden brown. Remove baking tray from the oven and IMMEDIATELY top each cookie with a Hershey kiss, pressing down lightly.

6. Cool cookies on the tray for 2 minutes. Transfer to wire rack to cool completely.

Source: Gathered around the Table blog



Peanut Butter Kisses
Makes: about 40 cookies

Ingredients:
1/2 cup creamy peanut butter
1/2 cup butter, softened
1 cup packed brown sugar
1/3 cup sugar for rolling
1 large egg
1 teaspoon vanilla extract
1 and 3/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
Chocolate kisses, unwrapped


Directions:
1. Preheat the oven to 375 F.

2. Cream the peanut butter, butter and brown sugar. Add the egg and vanilla extract.

3. Whisk together flour, salt and baking soda. Slowly combine flour mixture with peanut butter mixture.

4. Shape the dough into 1-inch balls and roll them in the white sugar. Place on parchment paper on baking sheet about 2 inches apart. Bake for 8 minutes and remove from oven. (I would suggest removing from oven after 7 minutes, just after the top surface of the cookie has begun to crack.)

5. Press chocolate kiss into the center of each cookie. Return to the oven and bake for an additional 3 minutes. Cool on wire rack.

Source: From Start to Finish and Everything in Between blog



The Best Coffee Cake. Ever.
Yield: 16 servings

Ingredients:
Cake:
3/4 cup butter, softened
2 cups scant sugar
3 cups flour
4 teaspoons baking powder
1 teaspoon salt
1 1/4 cups whole milk
3 whole egg whites, beaten until stiff

Topping:
3/4 cup butter, softened
3/4 cup flour
1 1/2 cups brown sugar 2 tablespoons cinnamon
1 1/2 cups pecans, chopped **

** Note: I substituted walnuts and was very happy with the flavour. I love pecans, but they cost a pirate’s ransom in the homeland.

Directions:
1. Preheat oven to 350 F.

2. In one bowl, sift together flour, baking powder and salt. In another bowl, beat egg whites until stiff and set aside.

3. In a third bowl cream together butter and sugar. Add flour mixture and milk alternatively, beginning and ending with flour. Mix until combine. Do not overbeat. Fold in beaten egg whites with a rubber spatula.

4. Spread batter into a well-greased 9 X 13 baking pan. (A cake pan with higher sides would be best.

5. In a fourth bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.

6. Bake for 40 to 45 minutes. Serve warm.

Source: The Pioneer Woman blog