Tag Archives: recipe

April 23, 2013 · 11:30 am

Layered Chicken Taco Salad in Baked Tortilla Bowls

Sure, you can eat taco salad on a regular plate, but it is much more fun to eat it out of an edible tortilla bowl. Tortilla bowls are also a great enforcer of portion control. Have you ever noticed that when you layer taco salad on a plate it seems to grow well beyond your original intentions by the time you add all of the toppings you want? Tortilla bowls are the perfect solution, especially for the kids in my family who usually end up with a plateful of food they can never finish.

Intimidated by the thought of shaping and deep-frying tortillas? Me too. Good thing these are simple to make, and baked instead of fried. All you need is a super-old-scratched-and-rusty muffin pan.

To make your baked tortilla bowls, warm tortillas slightly in the microwave (just enough to soften). Spray both sides of tortillas lightly with olive oil cooking spray (or brush very lightly with oil). Turn a muffin tin upside down. Press tortillas into the spaces between muffin cups. Make sure the bottoms of the tortilla bowls are flat so that they will not wobble when served on a plate. Bake at 400F for 8-10 minutes, or until crunchy and just beginning to brown.

You can layer your regular taco salad fillings in the bowl (seasoned ground beef, cheese, lettuce, etc) or try this layered shredded chicken salad. It is similar to some of the semi-fast food Mexican restaurants where you build your own burrito/salad. There are layers of seasoned chili-cilantro rice, black beans, crock-pot cooked shredded chicken, and a cilantro ranch dressing.

This Green Chili Cilantro Rice is also great served alongside other Mexican dishes or grilled meats.

RECIPE:

Layered Chicken Taco Salad in Baked Tortilla Bowls

Crock-Pot Shredded Chicken
Green Chili Cilantro Rice
Tortilla Bowls
Cilantro Ranch Dressing
Black Beans – mix with 1 Tbs lime juice
Shredded Cheese
Corn
Lettuce
Chopped jalapenos or banana peppers
Salsa
Sour Cream

Place baked tortilla bowls on a plate. Layer with rice, black beans (these are really good mixed with 1 Tbs lime juice!), shredded chicken and other desired toppings. Top with cilantro ranch dressing and serve.

Crock-Pot Shredded Chicken
2 lb boneless chicken breasts or tenderloins
1 cup prepared Italian salad dressing
1/2 cup salsa
1 Tbs taco seasoning
2 cloves garlic, minced

Stir together all ingredients in a crock pot. Cook on low for 6-8 hours, or until chicken can easily be shredded. Shred chicken, stir in sauce from pot and serve. If the sauce is too thin (this will especially happen if you use chicken that is injected with broth), shred chicken and return to crock pot, then cook on high with the lid OFF until sauce thickens.

Green Chili Cilantro Rice
1 ¾ cup chicken broth (or water+2tsp chicken bouillon)
1 can (4 oz) diced mild green chilies, undrained
2 cloves garlic, minced
2 Tbs olive oil
½ tsp salt (omit salt if using bouillon)
1 cup Basmati rice (or other long grain variety rice)
½ cup chopped fresh cilantro

Combine broth, green chilies, garlic, olive oil and salt in a saucepan. Bring to a boil. Stir in rice, cover, and simmer over low heat for 20-25 minutes, or until rice is cooked. Stir in chopped cilantro. This can also be cooked in a rice cooker: combine all ingredients except cilantro in rice cooker and cook according to directions; stir in cilantro.

Tortilla Bowls
Flour tortillas
Olive oil (or olive oil cooking spray)
Muffin tin

Warm tortillas slightly in the microwave (10-15 seconds; just enough to soften). Spray both sides of tortillas lightly with olive oil cooking spray (or brush very lightly with oil). Turn a muffin tin upside down. Press tortillas into the spaces between muffin cups. Make sure the bottoms of the tortilla bowls are flat so that they will not wobble when served on a plate. Bake at 400°F for 8-10 minutes, or until crunchy and just beginning to brown.

Cilantro Ranch Dressing
1 package ranch dressing mix
1 cup mayonnaise
½ cup buttermilk or regular milk
2 tomatillos** or 4 Tbs green salsa
½ bunch of cilantro (about 1 cup chopped)
2 cloves garlic
1 lime, juiced
1-2 jalapenos (with or without the seeds; with seeds=spicier)

Combine all of the ingredients in a blender or food processor. Blend until well mixed. Refrigerate for 1-2 hours before serving for optimal flavor.

**Optional: Roast tomatillos for 20 mins at 400°F before adding them to the blender. If you are using a spicy green salsa instead of the tomatillos, go easy on the jalapenos.

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Filed under Main Dishes, Salads

Tagged as baked tortilla bowls, cafe rio, chipotle, cilantro ranch dressing, crock pot, entree, main dish, moes, recipe, shredded chicken, taco salad

April 9, 2013 · 10:47 am

Partying with Penguins

Today is my baby girl’s 9th birthday. We worked together to create this fun Penguin Cake. She has a delicious cotton candy belly.

Here is the penguin without the cotton candy:

We love having Little J in our family. She is just as sweet as her penguin friend.

Happy Birthday Little J

We love you always!

Inspiration for cake from an Australian Women’s World Cookbook magazine from 1998. Cake frosted with this Buttercream Frosting (with the addition of orange extract).

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Filed under Desserts, Kids' Cakes

Tagged as birthday cake, buttercream, cake, cotton candy, icing, kids, penguin, recipe

January 28, 2013 · 10:13 am

Homemade Fortune Cookies and thoughts on Japanese Gaman

As we approach Chinese New Year which begins on February 10, I want to share a recipe for homemade fortune cookies and also my favorite fortune (from a cookie) ever.

A few years ago I was serving in a responsibility at church that most of the time filled me with love and gratitude, but also involved a heavy time commitment and occasionally left me feeling heart-sick about things that I could not fix.

After one such day, Brian and I went to dinner with some good friends. After the meal, the traditional fortune cookies were served. I received the most timely fortune. It is the only one that I have actually held onto and occasionally reread.

I know this doesn’t sound like an especially cheery sentiment, but it described exactly how I was feeling at the time. It was also a wonderful nostalgic reminder of the time we spent living in Japan. My Japanese is extremely limited, but one of the concepts that fascinated me there was the concept of uncomplaining endurance or perseverance, regardless of circumstance. From a religious perspective, we might call this “enduring to the end.” The Japanese have not just one word for this, but a vocabulary that covers an entire spectrum of levels of endurance and different situations which might require endurance.

The word “ganbatte”, on the low end of the spectrum might be called out to someone who has just one lap to go in a race or is about to take a hard test. It implies both an encouragement to keep going or work hard and also an admonition to do your best. It implies as well an unspoken wish of good luck in your endeavor.

At the other end of the spectrum you have “gaman”, which implies a self-sacrificing patience, endurance and perseverance through extremely difficult and often prolonged circumstances. It is a charge to endure with grace and dignity. “Work on in despair” is not meant to be a negative concept, but a positive character trait to develop that will bless both you and society at large.

So, as you make these cookies and the edges burn OR you wait too long to fold them and they harden, OR you make 600 of them for a Chinese New Year party and while you are changing your kids break open every single one to read the funny fortunes, all I can say is:

GANBATTE!

Making Fortune Cookies:

Fortune cookies are made from a thin egg white based batter. You will need to line your baking sheets with a silicone liner or parchment paper. Spread batter in 3-4” circles on your baking sheets. I can get 6 on my baking sheet. The cookies will harden quickly after removing them from the oven. Start with just a couple of cookies on your baking sheet until you get the hang of folding them quickly.

The cookies are done when the dough is dry, but not brown. Don’t be discouraged if you ruin a cookie or two trying to get the exact time right (no two ovens are exactly the same).

To fold: While the cookies are still hot from the oven, flip a cookie over and place a fortune in the center of the cookie. Gently fold cookie in half (do not flatten center crease; just make the edges meet). Using a mug or drinking glass, fold the cookie in half again over the edge of the mug. Transfer to a muffin tin to keep cookie from unfolding while it completely cools.

Cookies should be eaten the same day, or stored in an airtight container. They will quickly become soft in a humid climate. Making them in the winter here in dry western PA, they will keep for several days without becoming soft.

You can write your own fortunes, or here are some links for pre-written fortunes:

Traditional Fortunes:
FortuneCookieMessage.com
Fortunecookies.co.nz
KCFortuneCookieFactory.com
BreakTheCookie.com
ChineseFortuneCookie.com

Funny Fortunes:
YourDictionary.com
MentalFloss.com
SayingsPlus.com

For Kids:
DAPatchy.com/Kidscook
Fortunecookies.co.nz

RECIPE:

Homemade Fortune Cookies

1 cup flour
1 cup sugar
1 Tbs cornstarch
½ tsp salt
4 egg whites
1/3 cup oil
2 Tbs water
1 ½ tsp orange or almond extract
1 tsp vanilla extract
Fortunes cut into strips about 3 ½” long by½” wide

Preheat oven to 300°F. Line baking sheets with silicone mats or parchment paper.

Use a whisk to mix flour, cornstarch, salt and sugar in a small bowl.

In a separate bowl, use the whisk to lightly beat the egg whites, oil, water, vanilla, and orange or almond extract until frothy.

Stir the flour into the egg white mixture and mix until you have a smooth batter. The batter will be thin, with the consistency of a sticky pancake batter and not stiff like a normal cookie dough.

Place one tablespoon of batter onto the cookie sheet. Using the back of a spoon, spread batter in a circular motion to make a circle about 3-4 inches in diameter. Place 4-6 cookies on a baking sheet (start with fewer cookies until you get the hang of folding quickly). The batter should be very thin on the baking sheet. If it’s too thick the cookies won’t fold without breaking.

Bake for 11-14 minutes, or until the outer edge of each cookie barely begins to brown.

TO FOLD: Immediately after removing baking sheet from the oven, working very quickly, remove a cookie with a thin metal spatula and flip it over onto a clean plate or mat. Place a fortune in the middle of the cookie (let one end slightly extend beyond edge of cookie, if desired). Fold the cookie in half, but do not flatten center crease; just make the edges meet gently. Fold cookie in half again by gently pulling the edges downward over the rim of a mug or glass. Place the finished cookie in the cup of a muffin tin so that it keeps its shape while it cools. Continue with the rest of the cookies.

Let cookies sit, uncovered, for 1-2 hours (so that they harden completely). Cookies are best eaten the same day, especially if weather is humid. In drier climates, cookies will keep well for several days.

Yield: 36-40 cookies

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Filed under Cookies, Desserts, Uncategorized

Tagged as Chinese New Year, Cookies, dessert, food, fortune cookies, gaman, homemade, Japan, recipe

January 23, 2013 · 11:41 am

Stained Glass Valentine Cookies

Here is a fun Valentine treat to make with kids and is easier than your traditional frosted sugar cookies. All you need is a good sugar cookie recipe, a package of Jolly Rancher hard candies and two different sized heart cookie cutters.

To begin, you will need to line your baking sheets with silicon mats or parchment paper. Non-stick foil might work as well, but I haven’t tried that yet.

Prepare your dough and cut out large hearts. I usually like to make nice thick sugar cookies, but these need to be about 1/8” thick, or the center “window” will be too thin compared to the cookie. Place cookies on baking sheet and then cut out the smaller heart in the center of each cookie. Cutting out the smaller heart after the cookie is on the baking sheet helps the cookie dough retain its shape. It is harder to move cookie dough with the center cut out. You can bake the little hearts along with the big ones, or reroll them with your dough scraps.

Place one Jolly Rancher candy (whole) in the center of each cookie. If your openings are smaller than the candies, you can crush the candies first, but I found that there are fewer bubbles in your windows if you leave the candies whole. And it is so much easier than crushing hard candy!

While the cookies bake, the candies will melt and fill in the centers.

After baking, let the cookies completely cool and the candy window centers harden before removing from baking sheet.

Store covered between layers of waxed paper or parchment paper. The candy centers will stick together if they touch.

You could also make these into cookie pops by inserting lollypop sticks into the bottoms of each heart before baking.

It would also be fun to make some for other holidays using different cookie cutters, or a linzer cookie cutter (crush candies first if using a small linzer cutter). Or a gingerbread man with a tiny cut-out heart.

RECIPE:

Stained Glass Valentine Cookies

3 cups sugar
1 cup butter, softened
1 cup sour cream
2 tsp vanilla
3 eggs
1 tsp baking soda
1 tsp salt
About 6 1/2 – 7 cups flour
1 package Jolly Rancher candies
2 heart cookie cutters (one large and one small)

In a large mixing bowl, beat sugar, butter, sour cream and vanilla until light and fluffy. Beat in eggs. Mix in baking soda, salt and enough flour to make a moderately stiff dough (Start with 6 1/2 cups and add more if needed).

Chill for 20 minutes to 1 hour, if necessary, for easier handling. Roll out dough to about 1/8” and cut with large heart cookie cutter. Cut out a smaller heart inside of each cookie. You can bake these plain smaller hearts, or re-roll them with the dough scraps.

Place hearts on a baking sheet lined with a silicon baking mat or parchment paper. Place one whole Jolly Rancher candy in the center of each heart.

Bake at 375°F for 9 -10 minutes, or until candies have melted; cookies should not be browned on the edges. They should look white when done. Cool completely on the baking sheet. When candy centers are completely cool and hardened, remove cookies to a sheet of parchment paper.

Store covered between layers of waxed paper or parchment paper. The candy centers will stick together if they touch.

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Filed under Cookies, Desserts

Tagged as baking, Cookies, cooking with kids, food, heart, jolly rancher, recipe, stained glass, sugar cookies, Valentines day

January 17, 2013 · 8:24 am

Baked Raspberry Custard Cups (Sugar Free)

These innocent little dessert cups created a fair amount of contention in our home recently.

I have two of these Crème Brulee Ramekin Sets:

While this is definitely not a necessary kitchen item (it was a gift), I do enjoy using it. I like that the rack keeps the bottom of the ramekins from touching the bottom of the pan when using a water bath. And it is really easy to remove the ramekins from the water bath with the rack. However. With 8 little cups and 6 people in our house right now, this creates conflict regarding the two “extras”.

Brian eats very little sugar, so every now and again I try to make a dessert that he will eat. Custards are an easy dessert to substitute out sugar without compromising the texture of the dessert. I make these using a combination of stevia and Splenda, but you could certainly make them with sugar as well.

So when I made these sugar-free custards, Brian assumed that I had made them for him and promptly ate a second one later that night and a third for breakfast the next morning. From the sad, droopy faces I got when kids came home from school asking about the “extras”, you would think that summer vacation had been cancelled.

Luckily, these are super easy to make, so I threw another batch in the oven before dinner. I wish I could say that everyone was happy that they got a second dessert, but unfortunately, it just created the same conflict two days in a row with who was going to get the “extras”.

Next time I’ll just hide the two extras, announce that there are only six, and eat the extras myself while everyone is at school. No more conflict.

RECIPE:

Baked Raspberry Custard Cups

3 cups half-and-half ( or 1 ½ cups milk + 1 ½ cups cream)
3 whole eggs + 2 egg yolks
½ cup sugar (or 1/3 cup Splenda + 10 drops vanilla stevia)
1 tsp vanilla extract or 1 vanilla bean, halved and scraped
Pinch of salt
Raspberries (about 2 cups), fresh or frozen (do not thaw)

Preheat oven to 325°F. Prepare a pan for a water bath: place eight 6-oz ramekins in a larger baking pan. Heat enough water to come halfway up sides of ramekins.

Heat half-and-half in a saucepan over medium heat until very hot, but not quite boiling.

In a mixing bowl, whisk eggs, sugar, vanilla and salt until well combined.

While whisking constantly, slowly pour the hot milk in a steady stream into the mixing bowl with the eggs and sugar. Do this very, very slowly at first, or you will curdle the eggs. (I transfer the hot milk from the saucepan to a 1-quart Pyrex measuring cup so that it is easy to pour)

If necessary, strain custard through a mesh sieve to remove lumps. If you have no lumps, then just skim the foam from the top of the bowl using a mesh skimmer.

Place 5-6 raspberries (if using frozen raspberries, do not thaw first) in the bottom of each ramekin. Pour custard over raspberries. Fill bottom of larger pan with enough hot, almost boiling, water to come halfway up sides of ramekins.

Bake for 30-35 minutes, or until set completely at the edges, and only slightly jiggly in the center. NOTE: If you are using frozen raspberries, bake for 35-40 minutes. Cool for 15 minutes in waterbath. Remove ramekins from waterbath and refrigerate for 2-3 hours before serving.

Yield: 8 6-oz custards

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Filed under Desserts

Tagged as baked custard, dessert, flan, food, gluten free, low carb, pudding, recipe, sugar free

January 7, 2013 · 9:56 am

Roasted Butternut Squash Gratin

I love butternut squash in the winter. Squash are great, inexpensive vegetables that can be cooked many different ways, both sweet and savory. If you want to pay a little more, you can also buy them pre-peeled and diced. But then you don’t get any of those great seeds for Roasting.

This gratin is a savory side dish that is really flavorful and goes great with roast chicken or beef.

RECIPE:

Roasted Butternut Squash Gratin

2 lb butternut squash, peeled and diced
2 cloves garlic, minced
1 medium onion, finely diced
2 Tbs olive oil
1/4 tsp fresh ground pepper

4 oz cream cheese, softened
1/4 cup heavy cream
1 tsp chicken bouillon
1/2 cup grated Parmesan cheese

1/2 cup panko bread crumbs
2 Tbs Parmesan cheese

Preheat oven to 350°F.

In a 2-quart baking dish, combine squash cubes, garlic, onion, olive oil and pepper. Roast for 30 minutes.

In a small bowl, combine cream cheese, cream, bouillon and 1/2 cup Parmesan cheese. Stir into roasted squash. Combine panko bread crumbs and 2 Tbs Parmesan. Sprinkle over squash. Bake for an additional 20-30 minutes, or until bubbly. If topping is not browned, broil for 1-2 minutes before serving.

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Filed under Side Dishes

Tagged as food, gratin, recipe, side dish, squash

December 12, 2012 · 2:24 pm

Twelve Days of Christmas Cookies: White Chocolate Cherry Pistachio Cookies

DAY 12: White Chocolate Cherry Pistachio Cookies

A Christmas cookie with a sophisticated taste. Dried cherries, chopped pistachios and drizzled with melted white chocolate. Save these for the grown-up table.

RECIPE:

White Chocolate Cherry Pistachio Cookies
—————-(adapted from Haute Apple Pie)

1 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla extract
1 tsp almond extract
3 ¼ C flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt (increase to 1 tsp if pistachios are unsalted)
¾ cup shelled pistachios, coarsely chopped
¾ cup dried cherries (or cranberries)
½ cup white chocolate chips
1 cup white chocolate chips + 1 tsp shortening for drizzling

Preheat oven to 350°F.

In a mixer bowl, beat butter, sugar and brown sugar until light and fluffy. Beat in eggs and vanilla and almond extracts.

Combine flour, baking soda, baking powder and salt. Add to mixing bowl and beat just until combined. Mix in cherries (snip cherries in half with scissors if they are large), pistachios and ½ cup white chocolate chips.

Use a cookie scoop to scoop dough onto cookie sheets. Bake for 10-12 minutes.

Place remaining 1 cup white chocolate chips and shortening in a Ziploc bag. Microwave for about 45 seconds. Knead bag with hands to melt chips. Use a toothpick to poke a hole in one corner of the bag. Drizzle chocolate over cooled cookies.

Makes about 4 dozen

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Filed under Cookies, Desserts

Tagged as baking, cherries, christmas, Cookies, food, pistachios, recipe, white chocolate

December 11, 2012 · 1:58 pm

Twelve Days of Christmas Cookies: Chocolate Dipped Orange Shortbread Cookies

DAY 11: Chocolate Dipped Orange Shortbread Cookies

These are one of my very favorite cookies. Orange flavored not-too-sweet shortbread cookies dipped in dark chocolate.

The dough is shaped into a log, refrigerated until firm and then sliced into rounds to bake. And dipping only half the cookie keeps the fingers much cleaner than trying to dip the whole cookie!

RECIPE:

Chocolate Dipped Orange Shortbread Cookies
————————–(adapted from Smells Like Home)

1 cup butter
½ cup sugar
1 egg
1 tsp pure vanilla extract
½ tsp pure orange extract
1 tsp fresh orange zest
2 1/3 cups flour
4 oz bittersweet chocolate
4 oz semi-sweet chocolate
1 tsp coconut oil or shortening

Use a mixer to cream butter and sugar until light and fluffy. Beat in egg, vanilla and orange extracts and orange zest. Gradually blend in flour.

Roll the dough into a log about 2 inches in diameter. Wrap dough log in clear plastic wrap and refrigerate for at least 4 hours.

When ready to bake, preheat oven to 350°F. Remove dough from refrigerator and slice dough with a sharp knife into 1/4″ slices, reshaping dough into circles, as necessary. Place cookies onto ungreased baking sheets.

Bake for 8-10 minutes. Remove immediately to wire rack to cool.

While cookies cool, heat chocolate and coconut oil (or shortening) in a double boiler. Dip half of each cooled cookie in the melted chocolate and place on parchment paper to cool.

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Filed under Cookies, Desserts

Tagged as baking, chocolate, christmas, Cookies, food, recipe, shortbread

December 10, 2012 · 7:02 am

Twelve Days of Christmas Cookies: Oatmeal Apple Cookies

DAY 10: Oatmeal Apple Cookies

This spiced oatmeal cookie dough has finely chopped apples added. And delicious apple-pie spices. The apples keep the cookies soft and moist. They are almost like a cross between an oatmeal cookie and an apple cinnamon muffin. I like to store extra cookies in the freezer, as the tops become slightly sticky when left at room temperature, similar to the texture of muffins when stored at room temperature.

Raw apples in the dough can cause a few difficulties when baking. The longer the dough sits, the more the apples leach moisture into the rest of the dough. If you bake the dough immediately after mixing, you may need to flatten the dough slightly before baking. But if you bake the cookies one baking sheet at a time, by the time you get to the last batch, the dough is very soft and the cookies will spread much more while baking. The best advice I can give is to scoop the dough onto multiple cookie sheets and bake several pans at a time. This is when I really wish I had double-ovens. If your dough does become too soft, just stir in an extra tablespoon of flour or two, and they should bake fine.

RECIPE:

Oatmeal Apple Cookies

1 ½ cups all purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ tsp ground cinnamon
¼ tsp ground ginger
1/8 tsp ground allspice
½ cup butter, softened
1 cup brown sugar
½ cup sugar
1 large egg
1 tsp vanilla extract
1 ½ cups rolled oats
1 ¼ cups finely chopped fresh apples, peeled (about 2 small)
1 cup toasted pecans, chopped

Preheat oven to 350°F. Line a baking sheet with silicon mats or parchment paper.

In a small bowl, stir together flour, baking powder, baking soda, salt and spices.

In a mixing bowl, cream together butter and sugars until light and fluffy. Beat in egg and vanilla extract. Add dry ingredients to mixer bowl and beat until mixed; mix in oats. Add apples and pecans and mix until combined. Dough should be baked immediately. Do not store dough in refrigerator to bake later; the moisture from the apples will affect the texture of the dough.

Bake for 10-12 minutes, until cookies begin to brown at the edges. Cool for about 5-6 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Makes about 3 dozen cookies

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Filed under Cookies, Desserts

Tagged as apples, baking, christmas, Cookies, oatmeal, recipe

December 9, 2012 · 2:30 pm

Twelve Days of Christmas Cookies: Chocolate Buttermilk Cookies with Peanut Butter Chips

DAY 9: Chocolate Buttermilk Cookies with Peanut Butter Chips

Buttermilk gives these cookies a soft and chewy texture, with a brownie consistency on the inside and crispy cookie edges on the outside. Peanut butter chips make for a great flavor combo, but you could always swap those out for chocolate chips if you want an extra fudgy cookie.

RECIPE:

Chocolate Buttermilk Cookies with Peanut Butter Chips
——-(adapted from Baking Bites)

2 cups all purpose flour
½ tsp baking soda
½ tsp salt
½ cup butter
¾ cup cocoa powder
2 cups sugar
1 tsp vanilla extract
2/3 cup buttermilk
2 cups peanut butter chips or chocolate chips

Preheat the oven to 350°F. Line a baking sheet with silicon mats or parchment paper.

In a medium bowl, whisk together flour, baking soda and salt; set aside. Melt the butter in a small, microwave safe bowl. In a large bowl, combine the melted butter (still warm) with cocoa powder and whisk until very smooth. Whisk in sugar, vanilla extract and buttermilk. Gradually stir in the flour mixture until no streaks of flour remain. Stir in the peanut butter chips or chocolate chips.

Drop dough in 1-inch balls into prepared baking sheet, leaving about two inches between cookies to allow for spread. Bake for 10-12 minutes, until cookies are set around the edges. Cool for 2-3 minutes on a baking sheet, then transfer to a wire rack with a spatula to cool completely.

Makes about 4 dozen cookies

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Filed under Cookies, Desserts

Tagged as baking, buttermilk, chocolate, Cookies, dessert, food, peanut butter, recipe

Tag Archives: recipe

Layered Chicken Taco Salad in Baked Tortilla Bowls

Partying with Penguins

Happy Birthday Little J

We love you always!

Homemade Fortune Cookies and thoughts on Japanese Gaman

Making Fortune Cookies:

Stained Glass Valentine Cookies

Baked Raspberry Custard Cups (Sugar Free)

Roasted Butternut Squash Gratin

Twelve Days of Christmas Cookies: White Chocolate Cherry Pistachio Cookies

Twelve Days of Christmas Cookies: Chocolate Dipped Orange Shortbread Cookies

Twelve Days of Christmas Cookies: Oatmeal Apple Cookies

Twelve Days of Christmas Cookies: Chocolate Buttermilk Cookies with Peanut Butter Chips

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