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Peanut Butter Blossom Cookies

Peanut butter blossom cookies are probably one of my favourite cookies of all time. This recipe for peanut butter blossoms makes a soft cookie with just the right amount of chocolate from the Hershey’s Kisses. These easy to make cookies are perfect for Christmas or any other holiday. Peanut Butter Blossom Cookies Makes 42 Cookies Adapted from allrecipes.com Ingredients 1 cup shortening 1 cup smooth peanut butter 1 cup brown sugar 3/4 cup white sugar 2 large eggs 1/4 cup milk 2 teaspoons vanilla extract  3 1/2 cups all purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 42 Hershey Kisses or Hugs, unwrapped White sugar for rolling Directions Preheat the oven to 375F and line some baking trays with parchment paper.  Beat shortening, peanut butter, and sugars  in a large bowl until well combined. Beat in vanilla and eggs until fluffy.  Stir in flour, baking soda, and salt until combined. Scoop out walnut size balls of dough and roll between your hands to shape a ball...

Homemade Flour Tortillas

These tortillas weren't at all like the flat ones you get in the store. These were puffier and very delicious.

Use non-dairy milk to make these vegan.

Here they are rolled out. The thinner one on the left.

These are the thicker ones.

Homemade Flour Tortillas
Original Recipe from Acquired Taste
Makes 16 tortillas

Ingredients
  • 3 teaspoons baking powder
  • 2 teaspoons salt
  • 1 1/2 cup All purpose Whole Wheat flour
  • 1 1/2 cup All purpose Unbleached flour
  • 4 teaspoons olive oil
  • 1 cup warm milk (30 seconds in microwave)
  • 1/2 cup warm water
 Directions
  1. Mix baking powder, salt and flours. Add oil and mix well. Add 1/4 cup of the warm water and see if it forms a ball. If not, add more water a little at a time to form a ball. It should be slightly sticky.
  2. Kneed on a floured surface for about 5 minutes then cover with a damp cloth and allow to rest for 15 minutes.
  3. Divide dough in half, then in half again. Continue dividing the pieces in half until you have 16 pieces. Roll each piece into a ball, then cover with a damp cloth and rest for 5 minutes.
  4. Roll each ball with a rolling pin to the desired thickness. Make them a little thicker for tacos and roll them as thin as you can if you want to try to roll something up in them.
  5. Get a nonstick pan really hot over medium heat. Place one tortilla at a time in the pan and cook for about 30-60 seconds or until the top starts to bubble. Flip and cook for another 30-60 seconds. They'll get a bit of colour on them. Remove from the an and wrap in foil to keep warm. Repeat with remaining dough.
  6. Fill with anything you like. May I suggest Cajun Shrimp Tacos with Jicama Mango Salad?

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