So the other day, Tommy asked for cookies. I haven't been making granola bars, I've been making cookies to pack with his lunches. I started checking the cabinets for specific cookie ingredients and I saw the fresh jar of creamy peanut butter. Hmmm, I said to my self, that would work for PB Blossoms. Only one problem; no kisses. What can I use for the topper if no kisses?? I had baking chocolate, semi-sweet and unsweetened. I had cream, I had melting bakers chocolate; I could make Chocolate Ganache. It sounds fancy and complicated, and the pastry chefs of the world want you to think that its hard to make, but no, no, no... Super easy. Here's the sequence of events for Ganache.
Equal parts cream (heavy whipping cream and / or light cream)
Chopped chocolate (bakers sweet or semi sweet)
So if you have 8 oz of chocolate, you will need 8 fluid ounces of cream.
Put the cream in a heavy bottomed pot. Warm the cream, but don't let it scald, just let it get warm. Take the pot off the heat and add your chopped chocolate and swish the cream and the chocolate around in the pot. Then leave it alone for about 10 minutes. You will want to poke at it, but set your timer and wait. While you are waiting, you can work on your cookie mixture. I generally just use the recipe on the back of the Hershey kisses bag. However, I do modify it a little bit. (Cookie recipe below) When your timer dings, get your whisk and gently stir your mixture. At this point it will look as though its not going to come together, but be patient. Use your whisk and start to slowly blend your mixture. You can put it back on the heat on low, but make sure to move it on and off the heat, as needed. Mix and wait, mix and wait, mix and wait. I neglected to say that this takes patients. You will know when this becomes Ganache because it will look like really thick Hersey's syrup, but when it cools, it will harden.
Back to the cookies:
I use the recipe on the back of the Hersey Kisses Bag, but in case you don't have one handy, here is the recipe:
1/2 C Shortening (Butter, Butter flavored Crisco or Margarine - they all work well)
1/2 C Creamy Peanut Butter
1/2 C Sugar
1/2 C packed Brown Sugar
1 egg
1 1/4 C flour
1 tsp Baking Powder
3/4 tsp Baking Soda
1/4 tsp Salt
Preheat oven to 350. Combine shortening, peanut butter, sugar and brown sugar. The add the remaining ingredients and blend well. Scoop onto parchment covered cookie sheet.
I generally use a Cookie scooper and it makes the most perfect round dollar-coin size cookies. And, as always, use parchment paper on your cookie sheets. It makes for effortless removal of the cookie.
When the cookies come out of the oven, use the bottom of your tablespoon to make an indent in the warm cookie so as to make little spot for the chocolate. Use your cookie scooper to place about a 1/3 scoop of Ganache in the little crater.
Ta-DA Peanut Butter Blossoms with Chocolate Ganache. The Ganache will have to cool and harden, but you will have a fantastic treat that everyone will love.
