Peanut butter blossoms

For this recipe, you will need 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 4 ounces (1 stick) butter, at room temperature,
½ cup smooth peanut butter (or other creamy nut butter), ½ cup granulated sugar, plus more for rolling, ½ cup light brown sugar, 1 large egg, 1 tablespoon milk, half-and-half, oat milk or nut milk, 1 teaspoon vanilla extract, nonstick spray or vegetable oil for cookie sheet (optional), 5 dozen (one 11-ounce package) Hershey’s Kisses, the foil removed.
Instructions

First, sift together flour, baking soda, and salt; set aside. Using an electric mixer, cream together butter, peanut butter, 1/2 cup granulated sugar, and light brown sugar. Add egg, milk, and vanilla, beat until well blended. Gradually add flour mixture, mixing thoroughly. If the dough is very soft, refrigerate for about 1 hour. Then, preheat the oven to 375 degrees. Spray, oil or line a cookie sheet with a nonstick liner and set aside. Roll the dough into 1-inch balls. (For a precise number of cookies, divide the dough into 5 pieces, and shape each piece into 12 balls. Lastly, roll cookies in sugar and place 2 inches apart on the cookie sheet. Bake until very light brown and puffed, 6 to 8 minutes. Remove sheet from oven and lightly press a candy kiss into the center of each cookie, allowing it to crack slightly. Return to the oven until light golden brown, 2 to 3 minutes. Remove from the oven, cool completely, and store in an airtight container.

Homemade eggnog

For this recipe, you will need 6 large egg yolks, 1/2 cup granulated sugar, 1 cup heavy whipping cream, 2 cups of milk, 1/2 teaspoon ground nutmeg, a pinch of salt, 1/4 teaspoon vanilla extract, ground cinnamon for the topping.

Instructions
Whisk the egg yolks and sugar together in a medium bowl until light and creamy. In a saucepan over medium-high heat, combine the cream, milk, nutmeg, and salt. Stir often until the mixture reaches a bare simmer. Then, add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time to temper the eggs. Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove. Whisk constantly for just a few minutes, until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer). It will thicken more as it cools. Remove from heat and stir in the vanilla. Pour the eggnog into a pitcher or other container and cover with plastic wrap. Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth. Serve with a sprinkle of cinnamon, and fresh whipped cream, if desired. Store the homemade eggnog in the fridge for up to one week. After one week, the eggnog will most likely go bad.