From the Maseca Corn Flour Bag
This recipe is super easy, but you do need a tortilla press. You can find a tortilla press as cheap as $15 on Amazon.com
Ingredients:
2 Cups Corn Flour
1 1/2 Cups of Water
1 tsp Salt
Canola Oil
Directions:
Combine the corn flour, water, and salt in a medium bowl until it forms a dough. Form 16-20 equal sized balls out of the dough. Place plastic wrap on the top and bottom portion of the tortilla press and place a ball in the center. Press down to flatten the ball into a tortilla. Lift tortilla off the press using a spatula (Using your fingers will result in the tortillas breaking and falling apart). Once all of the balls of dough have been pressed into tortillas, heat up a flat pan with a tsp of canola oil. Fry the tortillas until cooked (They won't get brown, that's ok). Fill your freshly made tortillas with salsa, meat, veggies, and other toppings of your choice.
Sunday, July 24, 2016
Baked Ziti with Fresh Mozzarella and Italian Sausage
A Pinterest Recipe
Ingredients:
1 lb of Ziti Pasta
Olive Oil
Salt
1 Yellow Onion, Diced
2 Garlic Cloves, Minced
1 lb ground Italian Sausage, Without the Casings (You can buy regular Italian Sausage and push the filling out of the casings)
3 Medium-Sized Mushrooms, Diced
1 Small Zucchini, Diced
2 14 oz Cans of Diced Tomatoes
1 6 oz Can of Tomato Paste
Oregano
20 Basil Leaves, Torn, and Split Into Two Equal Piles
1 Cup Grated Parmesan Cheese
8 Slices of Fresh Mozzarella
Directions:
Preheat oven to 350 degrees. Cook the ziti pasta in boiling water according to the package with a little olive oil and a pinch of salt. Remove from the heat about 3 minutes before the time indicated on the pasta package. Drain well.
Meanwhile, prepare the sauce. In a large skillet, heat 1 tbsp olive oil. Sauté the onions until translucent and slightly golden in color, then add the garlic, mushrooms, and zucchini. Once the zucchini and mushrooms have softened add the sausage. Cook on medium-high heat, stirring occasionally, until the sausage is fully browned.
Now add the canned tomatoes, tomato paste and one pile of the basil leaves. Reduce the heat to medium and cook for 10 minutes or until the sauce thickens. Season to taste with salt, pepper, and oregano.
Combine the pasta with 1/2 of the grated Parmesan cheese and 1/2 the sauce (you will use the rest of the sauce shortly). If your skillet is not oven-safe, transfer the pasta to a baking dish and top with the remaining sauce and the mozzarella cheese slices. Bake the ziti pasta in preheated-oven for 20-25 minutes. When ready, remove from the oven and add the rest of the Parmesan cheese and basil leaves.
Ingredients:
1 lb of Ziti Pasta
Olive Oil
Salt
1 Yellow Onion, Diced
2 Garlic Cloves, Minced
1 lb ground Italian Sausage, Without the Casings (You can buy regular Italian Sausage and push the filling out of the casings)
3 Medium-Sized Mushrooms, Diced
1 Small Zucchini, Diced
2 14 oz Cans of Diced Tomatoes
1 6 oz Can of Tomato Paste
Oregano
20 Basil Leaves, Torn, and Split Into Two Equal Piles
1 Cup Grated Parmesan Cheese
8 Slices of Fresh Mozzarella
Directions:
Preheat oven to 350 degrees. Cook the ziti pasta in boiling water according to the package with a little olive oil and a pinch of salt. Remove from the heat about 3 minutes before the time indicated on the pasta package. Drain well.
Meanwhile, prepare the sauce. In a large skillet, heat 1 tbsp olive oil. Sauté the onions until translucent and slightly golden in color, then add the garlic, mushrooms, and zucchini. Once the zucchini and mushrooms have softened add the sausage. Cook on medium-high heat, stirring occasionally, until the sausage is fully browned.
Now add the canned tomatoes, tomato paste and one pile of the basil leaves. Reduce the heat to medium and cook for 10 minutes or until the sauce thickens. Season to taste with salt, pepper, and oregano.
Combine the pasta with 1/2 of the grated Parmesan cheese and 1/2 the sauce (you will use the rest of the sauce shortly). If your skillet is not oven-safe, transfer the pasta to a baking dish and top with the remaining sauce and the mozzarella cheese slices. Bake the ziti pasta in preheated-oven for 20-25 minutes. When ready, remove from the oven and add the rest of the Parmesan cheese and basil leaves.
Café Rio's Sweet Pork Barbacoa
A Pinterest Recipe
This pork is the pork that made Café Rio famous. If you have never been to Café Rio, you are truly missing out and need to make this amazing pork. You do have to marinate the pork overnight, but it is totally worth it!
Ingredients:
2 lbs of Pork Shoulder, Butt, or Rib Meat
3 Cans of Coca Cola (You can use the Non-Caffeinated kind, but do NOT use Diet Coca Cola)
1/4 Cup of Brown Sugar
1/4 Cup of Water
Garlic Salt
1 Can Diced Green Chiles
3/4 of a 10oz Can of Red Enchilada Sauce
1 Cup of Brown Sugar
Directions:
Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and 1/4 cup of brown sugar. Marinade overnight. Drain marinade and put pork, 1/2 can of coke and water in a crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get too dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork and sprinkle garlic salt to taste (about 1 tsp). In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and 1 cup of brown sugar. If it looks too thick, add more Coke little by little. Put shredded pork and sauce in a crockpot and cook on low for 2 hours.
This pork is the pork that made Café Rio famous. If you have never been to Café Rio, you are truly missing out and need to make this amazing pork. You do have to marinate the pork overnight, but it is totally worth it!
Ingredients:
2 lbs of Pork Shoulder, Butt, or Rib Meat
3 Cans of Coca Cola (You can use the Non-Caffeinated kind, but do NOT use Diet Coca Cola)
1/4 Cup of Brown Sugar
1/4 Cup of Water
Garlic Salt
1 Can Diced Green Chiles
3/4 of a 10oz Can of Red Enchilada Sauce
1 Cup of Brown Sugar
Directions:
Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and 1/4 cup of brown sugar. Marinade overnight. Drain marinade and put pork, 1/2 can of coke and water in a crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get too dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork and sprinkle garlic salt to taste (about 1 tsp). In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and 1 cup of brown sugar. If it looks too thick, add more Coke little by little. Put shredded pork and sauce in a crockpot and cook on low for 2 hours.
Friday, July 22, 2016
One Pot Greek Meatballs with Lemon Dill Rice
A Pinterest Recipe
Ingredients:
For Meatballs:
1 1/2 lb Ground Lamb or 90% Lean Ground Beef
1/4 Cup of Breadcrumbs or Flour
1 tsp Dried Oregano
Ingredients:
For Meatballs:
1 1/2 lb Ground Lamb or 90% Lean Ground Beef
1/4 Cup of Breadcrumbs or Flour
1 tsp Dried Oregano
1/2 tsp Lemon Zest
1 Clove of Garlic, Minced
1 Egg
1 tsp Salt
1/4 tsp black pepper
1 Tbsp Olive Oil
For Rice:
1 1/2 Cups Arborio Rice or Long Grain Rice
3 1/2 Cups Chicken Broth
Salt and Pepper to Taste
1 Zucchini, Quartered Lengthwise
1/2 Cup Cherry Tomatoes, Halved
1/4 Cup Fresh Dill, Minced
1 Tbsp of Lemon Juice
Directions:
For the Meatballs:
Combine all of the meatball ingredients along with 1 tablespoon of water in a bowl. Mix until thoroughly combined. Shape the meat mixture into balls that are 2-3 inches in diameter. Preheat the oven to 350 degrees. Heat the olive oil in a large skillet over high heat. Place the meatballs in the pan and cook for 3-4 minutes on each side or until browned. Pour the chicken broth and rice into the pan, along with ½ teaspoon of kosher salt and ¼ teaspoon black pepper. Bring the mixture to a boil, cover the pan and place it in the oven. Bake for 25 minutes or until the rice has absorbed all the liquid. Place the zucchini into the pan, cover and return to the oven for an additional 5 minutes or until zucchini has cooked through. Remove the pan from the oven. Stir the lemon juice and dill into the rice and place the cherry tomatoes on top. Serve immediately.
Friday, July 15, 2016
Grilled Corn Salsa
A Pinterest Recipe
Ingredients:
3 Ears of Corn
1/2 of a Red Onion
1/2 Cup of Cilantro
1 Lime
1 tsp Salt
1 tsp Garlic Powder
1 tsp Cumin
A Pinch of Sugar (To Taste)
Directions:
Cook the corn on the stove on the grates covering the fire (this works best on a gas stove or grill). Once the corn is grilled, use a sharp knife and cut the corn kernels off the ears. Dice the 1/2 of red onion and chop the cilantro. Put the corn, onion, and cilantro in a bowl and mix. Add the salt, garlic, cumin, and sugar. Stir again, and serve on tacos, or with tortilla chips.
Ingredients:
3 Ears of Corn
1/2 of a Red Onion
1/2 Cup of Cilantro
1 Lime
1 tsp Salt
1 tsp Garlic Powder
1 tsp Cumin
A Pinch of Sugar (To Taste)
Directions:
Cook the corn on the stove on the grates covering the fire (this works best on a gas stove or grill). Once the corn is grilled, use a sharp knife and cut the corn kernels off the ears. Dice the 1/2 of red onion and chop the cilantro. Put the corn, onion, and cilantro in a bowl and mix. Add the salt, garlic, cumin, and sugar. Stir again, and serve on tacos, or with tortilla chips.
Sunday, May 29, 2016
Brazilian Cheese Bread Rolls (Pão de Queijo)
From "The How Can It Be Gluten Free Cookbook" From America's Test Kitchen
Ingredients:
2 Cups Tapioca Starch/Flour
1 Cup Extra-Sharp Cheddar Cheese, Grated
1 Cup Parmesan, Grated
2/3 Cup Milk
1/3 Cup Olive Oil
2 Large Eggs
1 tsp Salt
Directions:
Adjust oven rack to middle position and preheat oven to 375 degrees. Spray a 24-cup mini cupcake tin with vegetable oil spray. Process all ingredients together in a blender until smooth, about 1 minute. Scrape the sides of the blender as needed. Pour batter, about 2 Tbsp per cup, into cupcake tin. The cups will be almost filled. Bake until lightly golden and puffed, 17-20 minutes, rotating halfway through. Cool rolls in muffin tin, on a wire rack, for 3 minutes. Serve warm. Store at room temperature and heat up in microwave or oven before eating.
Ingredients:
2 Cups Tapioca Starch/Flour
1 Cup Extra-Sharp Cheddar Cheese, Grated
1 Cup Parmesan, Grated
2/3 Cup Milk
1/3 Cup Olive Oil
2 Large Eggs
1 tsp Salt
Directions:
Adjust oven rack to middle position and preheat oven to 375 degrees. Spray a 24-cup mini cupcake tin with vegetable oil spray. Process all ingredients together in a blender until smooth, about 1 minute. Scrape the sides of the blender as needed. Pour batter, about 2 Tbsp per cup, into cupcake tin. The cups will be almost filled. Bake until lightly golden and puffed, 17-20 minutes, rotating halfway through. Cool rolls in muffin tin, on a wire rack, for 3 minutes. Serve warm. Store at room temperature and heat up in microwave or oven before eating.
Sunday, May 22, 2016
Poached Salmon in Honey and Dill Sauce
From "The Unofficial Harry Potter Cookbook"
I like to serve this salmon dish accompanied by rice and green beans, with the sauce drizzled over everything.
Ingredients:
3 Tbsp Butter
1 Onion, Finely Chopped
2 Tbsp Flour
1 Cup Dry White Wine
1 Tbsp Honey
1 Tbsp Chopped Fresh Dill (Or 1/2 Tbsp Dried)
1 1/2 lbs Salmon Fillet, Rinsed and Patted Dry, Cut into Four Equal Pieces
Salt and Pepper to Taste
Directions:
Heat the butter in a saucepan wide enough to accommodate the salmon fillets. When the butter starts to foam, add the onions and cook until they are translucent, stirring frequently, about five minutes. Add the flour and stir until it is well blended. Pour in the wine and honey and cook. Stir constantly until mixture is well blended and add the dill. Sprinkle salmon fillets with salt and pepper. Lay fillets into pan, skin side down. Bring sauce to a simmer and continue simmering, covered, until salmon flakes apart when pierced with a fork, about 20 minutes. Occasionally scrape the bottom of the pan to prevent the salmon from sticking. Taste sauce and adjust seasonings if necessary.
I like to serve this salmon dish accompanied by rice and green beans, with the sauce drizzled over everything.
Ingredients:
3 Tbsp Butter
1 Onion, Finely Chopped
2 Tbsp Flour
1 Cup Dry White Wine
1 Tbsp Honey
1 Tbsp Chopped Fresh Dill (Or 1/2 Tbsp Dried)
1 1/2 lbs Salmon Fillet, Rinsed and Patted Dry, Cut into Four Equal Pieces
Salt and Pepper to Taste
Directions:
Heat the butter in a saucepan wide enough to accommodate the salmon fillets. When the butter starts to foam, add the onions and cook until they are translucent, stirring frequently, about five minutes. Add the flour and stir until it is well blended. Pour in the wine and honey and cook. Stir constantly until mixture is well blended and add the dill. Sprinkle salmon fillets with salt and pepper. Lay fillets into pan, skin side down. Bring sauce to a simmer and continue simmering, covered, until salmon flakes apart when pierced with a fork, about 20 minutes. Occasionally scrape the bottom of the pan to prevent the salmon from sticking. Taste sauce and adjust seasonings if necessary.
Thursday, May 12, 2016
Chocolate Chip Stuffed Cupcakes with Brown Sugar Frosting
A Pinterest Recipe
These are great for birthdays and anyone who loves cookie dough!
Ingredients:
For Cookie Dough:
1/2 Cup of Butter, Softened
1/4 Cup Sugar
1/2 Cup Brown Sugar, Packed
2 1/2 Tbsps Milk
1 tsp Vanilla
1 Pinch of Salt
1 1/2 Cups Flour
3/4 Cup Semi-Sweet Chocolate Chips
For the Cupcakes:
1 3/4 Cup Cake Flour
1 1/4 Regular Flour
1 3/4 Cup Sugar
2 1/2 tsp Baking Powder
1 tsp Salt
1 Cup Butter, Softened, Cut into Cubes
4 Eggs
1 Cup Milk
2 tsp Vanilla
For Brown Sugar Frosting:
1 1/2 Cups Butter, Softened
3/4 Cup Light Brown Sugar, Packed
1 Tbsp Milk
1 tsp Vanilla
1/2 tsp Salt
3 1/2 Cups Powdered Sugar
Directions:
For Cookie Dough:
Beat together butter, sugars, milk, vanilla, and salt until creamy. Add in flour and beat until well mixed. Stir in the chocolate chips. Roll into tablespoon full balls, place in a plastic container, and freeze until completely solid. DO NOT skip freezing the cookie dough, or the cookie dough will be dispersed within the cupcake and not have the "stuffed" effect. Once the cookie dough is frozen, prepare the cupcake batter.
For the Cupcakes:
Preheat oven to 350. Line cupcake pan with cupcake liners. In a stand mixer, combine the flours, sugar, baking powder, and salt using the paddle attachment. With the mixer on low, drop in the butter, a few cubes at a time. When all of the butter is incorporated, the mixture should resemble coarse sand. Add the eggs one at a time. Pour in milk and vanilla and increase the speed until the batter is smooth. scrape the sides of the bowl as needed. Fill cupcake liners and bake 20-23 minutes. Allow cupcakes to cool before beginning on the frosting.
For Brown Sugar Frosting:
Beat together all the ingredients, minus the powdered sugar, until smooth. Gradually add in the powdered sugar on low speed. Add additional milk, if needed. Pipe onto cupcakes and enjoy!
These are great for birthdays and anyone who loves cookie dough!
Ingredients:
For Cookie Dough:
1/2 Cup of Butter, Softened
1/4 Cup Sugar
1/2 Cup Brown Sugar, Packed
2 1/2 Tbsps Milk
1 tsp Vanilla
1 Pinch of Salt
1 1/2 Cups Flour
3/4 Cup Semi-Sweet Chocolate Chips
For the Cupcakes:
1 3/4 Cup Cake Flour
1 1/4 Regular Flour
1 3/4 Cup Sugar
2 1/2 tsp Baking Powder
1 tsp Salt
1 Cup Butter, Softened, Cut into Cubes
4 Eggs
1 Cup Milk
2 tsp Vanilla
For Brown Sugar Frosting:
1 1/2 Cups Butter, Softened
3/4 Cup Light Brown Sugar, Packed
1 Tbsp Milk
1 tsp Vanilla
1/2 tsp Salt
3 1/2 Cups Powdered Sugar
Directions:
For Cookie Dough:
Beat together butter, sugars, milk, vanilla, and salt until creamy. Add in flour and beat until well mixed. Stir in the chocolate chips. Roll into tablespoon full balls, place in a plastic container, and freeze until completely solid. DO NOT skip freezing the cookie dough, or the cookie dough will be dispersed within the cupcake and not have the "stuffed" effect. Once the cookie dough is frozen, prepare the cupcake batter.
For the Cupcakes:
Preheat oven to 350. Line cupcake pan with cupcake liners. In a stand mixer, combine the flours, sugar, baking powder, and salt using the paddle attachment. With the mixer on low, drop in the butter, a few cubes at a time. When all of the butter is incorporated, the mixture should resemble coarse sand. Add the eggs one at a time. Pour in milk and vanilla and increase the speed until the batter is smooth. scrape the sides of the bowl as needed. Fill cupcake liners and bake 20-23 minutes. Allow cupcakes to cool before beginning on the frosting.
For Brown Sugar Frosting:
Beat together all the ingredients, minus the powdered sugar, until smooth. Gradually add in the powdered sugar on low speed. Add additional milk, if needed. Pipe onto cupcakes and enjoy!
Edible Eggless Cookie Dough
A Pinterest Recipe
Ingredients:
1 Stick of Butter
6 Tbsp Light Brown Sugar
6 Tbsp White Sugar
1 Cup All-Purpose Flour
1/2 tsp Baking Soda
1/4 tsp Salt
2 tsps Vanilla Extract
2 Tbsp Milk
2/3 Chocolate Chips (Or whatever you want in it, including butterscotch chips, shredded coconut, Craisins, and more!)
Instructions:
Add butter, sugars, and vanilla extract to the bowl of a stand mixer with the paddle attachment. Beat until smooth and combined. Add flour, baking soda, and salt to sugar mixture. Mix until nicely combined. Add milk and mix until dough is firm and smooth. Fold in chocolate chips (or desired mix-ins) with a wooden spoon. Place into a container and refrigerator up to 2 days, freeze for up to 3 months, or grab a spoon and enjoy!
Ingredients:
1 Stick of Butter
6 Tbsp Light Brown Sugar
6 Tbsp White Sugar
1 Cup All-Purpose Flour
1/2 tsp Baking Soda
1/4 tsp Salt
2 tsps Vanilla Extract
2 Tbsp Milk
2/3 Chocolate Chips (Or whatever you want in it, including butterscotch chips, shredded coconut, Craisins, and more!)
Instructions:
Add butter, sugars, and vanilla extract to the bowl of a stand mixer with the paddle attachment. Beat until smooth and combined. Add flour, baking soda, and salt to sugar mixture. Mix until nicely combined. Add milk and mix until dough is firm and smooth. Fold in chocolate chips (or desired mix-ins) with a wooden spoon. Place into a container and refrigerator up to 2 days, freeze for up to 3 months, or grab a spoon and enjoy!
Tuesday, March 8, 2016
Salted Caramel Sauce
This delicious sauce is great on ice cream, hot chocolate, and eaten by the spoonful!
Ingredients:
3/4 Cup White Sugar
3/4 Cup Light Brown Sugar
1/2 Cup Water
1/2 Cup Heavy Whipping Cream
5 Tbsp Butter
1 Tsp Salt
I recommend using a candy thermometer to ensure your caramel does not turn into a rock. If you happen to have a candy thermometer, stay under the temperature marked as "Soft Ball".
Directions:
Place sugar and water in a medium heavy bottomed sauce pan. Heat over medium-high heat. Cook without stirring until the sugar dissolves and develops a caramel color. Remove pan from heat and add the cream. It will bubble up a bit. Cook mixture until smooth. Remove from heat and add butter and salt. Stir well, until smooth. Place in a metal or glass bowl to cool at room temperature. Don't worry if your caramel seems too thin. As the caramel cools it will thicken. When the caramel becomes room temperature, place in refrigerator covered with plastic wrap to cool further and to store.
You can use this same recipe to make soft and hard candy caramels!
Soft Caramels:
Cook the caramel mixture to the temperature marked as "Firm Ball". Do not go above, as this will make hard caramel candy. Pour mixture into a parchment paper lined 9x13 pan. Spray parchment with cooking spray. Follow cooling directions as stated above.
Harder Caramels:
Cook the caramel mixture to the temperature marked as "Hard Ball". Do not go above, as this will make a caramel rock. Follow the rest of the directions as stated above.
Ingredients:
3/4 Cup White Sugar
3/4 Cup Light Brown Sugar
1/2 Cup Water
1/2 Cup Heavy Whipping Cream
5 Tbsp Butter
1 Tsp Salt
I recommend using a candy thermometer to ensure your caramel does not turn into a rock. If you happen to have a candy thermometer, stay under the temperature marked as "Soft Ball".
Directions:
Place sugar and water in a medium heavy bottomed sauce pan. Heat over medium-high heat. Cook without stirring until the sugar dissolves and develops a caramel color. Remove pan from heat and add the cream. It will bubble up a bit. Cook mixture until smooth. Remove from heat and add butter and salt. Stir well, until smooth. Place in a metal or glass bowl to cool at room temperature. Don't worry if your caramel seems too thin. As the caramel cools it will thicken. When the caramel becomes room temperature, place in refrigerator covered with plastic wrap to cool further and to store.
You can use this same recipe to make soft and hard candy caramels!
Soft Caramels:
Cook the caramel mixture to the temperature marked as "Firm Ball". Do not go above, as this will make hard caramel candy. Pour mixture into a parchment paper lined 9x13 pan. Spray parchment with cooking spray. Follow cooling directions as stated above.
Harder Caramels:
Cook the caramel mixture to the temperature marked as "Hard Ball". Do not go above, as this will make a caramel rock. Follow the rest of the directions as stated above.
Sunday, January 3, 2016
Mint Chocolate Cookies
From Nestle Winter Chocolate Chip Bag
Ingredients:
2 Cups of Flour
2/3 Cup of Cocoa
1 Tsp Baking Soda
1/2 Tsp Salt
1 Cup (2 Sticks) Butter
2/3 Cup Granulated Sugar
2/3 Cup Packed Brown Sugar
1 Tsp Vanilla Extract
2 Large Eggs
1 2/3 cups (10-oz package) Nestle Dark Chocolate and Mint Morsels
Directions:
Preheat oven to 325 degrees F. Combine flour, cocoa, baking soda, and salt in a small bowl. Beat butter, sugars, and vanilla in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Scoop well-rounded tablespoons of dough onto ungreased baking sheets. Bake for 11-13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for a few minutes; remove to wire racks to cool completely.
Variation:
Mini Mint Chocolate Cookies
Prepare dough as above. Scoop well-rounded teaspoons onto baking sheets. Bake for 9-10 minutes or until cookies are puffed and centers are set.
Ingredients:
2 Cups of Flour
2/3 Cup of Cocoa
1 Tsp Baking Soda
1/2 Tsp Salt
1 Cup (2 Sticks) Butter
2/3 Cup Granulated Sugar
2/3 Cup Packed Brown Sugar
1 Tsp Vanilla Extract
2 Large Eggs
1 2/3 cups (10-oz package) Nestle Dark Chocolate and Mint Morsels
Directions:
Preheat oven to 325 degrees F. Combine flour, cocoa, baking soda, and salt in a small bowl. Beat butter, sugars, and vanilla in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Scoop well-rounded tablespoons of dough onto ungreased baking sheets. Bake for 11-13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for a few minutes; remove to wire racks to cool completely.
Variation:
Mini Mint Chocolate Cookies
Prepare dough as above. Scoop well-rounded teaspoons onto baking sheets. Bake for 9-10 minutes or until cookies are puffed and centers are set.
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