At my bridal shower 17 years ago (!), Tony’s mom gave me a book of recipes for some of his favorite dishes. I nearly collapsed with laughter, barely able to blurt out, “Oh, you don’t really expect me to cook for this man?!”
Actually, I did try to cook for him in those early days, but we both felt a great sense of relief when Tony patiently wiped away my tears of exasperation and gently released my grip from the pot full of unidentifiable burnt crustiness. We knew the kitchen was no place for me. Since then, I’ve whipped up the occasional fried eggs or Campbell’s Soup Infused Casserole, and I do make good use of the George Foreman Grill. Otherwise, the kitchen is Tony’s domain.
However, there is one recipe from Catherene Anne that makes an appearance every Christmas: Peanut Butter Blossoms. I know these are common cookies and probably don’t seem very exciting to most people, but for Tony and me, they fill the house with the smell of Christmas and remind us of his mother, who was truly a brilliant cook.
So there we were – in Laos, recipe in hand, on the hunt for very un-Lao ingredients. Luckily, we live in Vientiane, a capital city with embassies from around the world and markets happy to cater to the expats who work here. At the little mini-mart across the street from our house, we found the easy items: white sugar, butter, flour (there were three kinds, all labeled in Lao, so I just closed my eyes and picked one), milk, eggs, and surprisingly, vanilla. I almost bought a bag of MSG, mistaking it for sugar, and fortunately I noticed the small graphic of a shrimp on a bag of tempura breading before using it as flour. Fishy peanut butter cookies? Hmmm … that might be popular here…
Tony rode the motorbike to another swankier shop to get the rest of the ingredients. There were no Hershey’s Kisses to be found, so he bought a couple bags of Hershey’s Nuggets. In all, one batch of cookies cost us around $50.
Saturday morning, I plugged in the iPod and turned on some holiday tunes while I searched in the kitchen for bowls, spatulas, cookie sheets and the rest of the paraphernalia. (When you don’t visit the kitchen very often, it’s rather frustrating to suddenly take on a big project such as this.) I soon found that Daeng had scrubbed all the Teflon off my cookie sheet, but no worries, I used a lasagna pan instead. Mixing flour into the peanut butter mixture is back-breaking work, and the fact that our kitchen was designed for midgets started to grate on my nerves. The counters come to my upper thighs, so I nearly had to double over to hold the mixing bowl. The Christmas songs also began to irritate me after just a couple minutes. They felt out of place in this tropical weather. I switched to some soothing classical stuff. I needed soothing.
Finally, I had a pan full of dough balls ready to pop in the oven. Except I didn’t know how to turn on the oven. I summoned Tony, who solved the mystery. He discovered our oven has a knob with two settings: Off and Max.
Not one to deviate from a recipe, I pulled out the first pan after exactly 10 minutes and smushed a Nugget in the center of each ball. As I always tell my students, we must make mistakes or we’ll never learn. I learned that 10 minutes wasn’t long enough, and a whole Nugget is a whole lotta chocolate. I left the rest of the cookies in for 15 minutes and used half a Nugget on each one. Perfect! Well, perfect enough.
The cookies met with resounding approval (if not some skepticism over who baked them) at our school’s Christmas party last night, and even the Lao staff enjoyed them. As Tony said this morning after gorging on the few remaining cookies, “I feel like Courtney Love, and Peanut Butter Blossoms are heroin.”
Here is Catherene Anne’s recipe. Enjoy!
Peanut Butter Blossoms
1 cup sugar
1 cup packed brown sugar
1 cup butter
1 cup creamy peanut butter
2 eggs
¼ cup milk
2 tsp vanilla
3 ½ cups flour
2 tsp baking soda
1 tsp salt
2 packages Hershey’s Kisses
Pre-heat oven to 375°F, assuming you are lucky enough to have an oven that tells you the temperature.
1. Mix together sugars, butter and peanut butter.
2. Fold in milk, eggs and vanilla.
3. Add flour, baking soda and salt.
4. Roll into small balls. Roll the balls in sugar.
5. Bake on an ungreased cookie sheet (or lasagna pan) for 10 minutes.
6. Unwrap Kisses while cookies are baking.
7. As soon as cookies come out of the oven, put a kiss in the center of each one.
Yum!
Thanks for the recipe. I loved them! I don’t have an oven here in Laos, so I might try the toaster oven.