This is a friend’s grandmother’s recipe and I was so honored to receive it. I had to make some adjustments to make it easier to understand, but otherwise it’s a genuine handed down family recipe. These cookies are very popular in South Texas and I’ve always wanted to make them from scratch. They’re quite easy and make a lot of cookies.
When you eat these cookies I guarantee you’re gonna hear your favorite Christmas song happily singing in your head. They’re nostalgic, but with a modern touch. The lemon icing really sets them apart!
BUTTERMILK BROWNIES all dressed up for Halloween! These brownies are lighter & fluffier than regular brownies, and are topped when still warm with a beautiful butter & confectioners sugar frosting. I have been making them for years and there’s a reason ~ they’re darn good.
Who doesn’t love a warm, chewy chocolate chip cookie? The original recipe calls for a cup of butter, but I have always found that a cup of shortening delivers a fluffier product. My family certainly agrees!
I’ve been making these cookies for a loooong time. The lemon flavor and coconut makes them extra special. They’re crispy on the outside & chewy on the inside. Get busy & then go grab a big glass of milk. Yum!
These festive cranberry brownies are made with my Double Chocolate Brownies recipe, with just a few tweaks using Ghirardelli 72% cacao dark chocolate chips & the addition of cranberries. Just click the links for the recipe and info on the awesome chips.
I’ve been wanting to make homemade Graham crackers for awhile. After researching a number of recipes, here is what worked well for me. They were a big hit with the family!
My hubs loves these cookies! They are part shortbread, part sugar cookie and chocked full of pecans. They have been a family favorite for over 25 years. We make these every Christmas.
This is one of my favorite desserts to make when preparing a special dinner. It’s showy and requires a lot less effort than you might initially think when perusing the recipe. Granted the recipe is a bit lengthy, but it is for both the cookie tacos and the white chocolate sauce. Don’t be intimidated – it is actually very easy to make both items. You just need to be organized. I recommend making the cookie taco shells the day before you plan to serve them.
So a bit about this recipe… My mom gave me a cookbook back in the late 1980s – Southwest Tastes, by Ellen Brown. It was a compilation of recipes from the PBS series, Great Chefs of the West. There were several well know chefs from San Antonio highlighted in the book; thus, the reason for my mom’s thoughtful gift. Although this cookbook is no longer in print, the recipes are timeless. I have made just about every recipe in this cookbook and it was really responsible for my culinary education. My mom taught me the basics and set the foundation. This cookbook took me to the next level.
These sweet and savory treats are effortless to prepare, and an Easter tradition in our house. Simply melt white chocolate bark, and add peanuts, crushed pretzel sticks & pastel mini marshmallows. I sprinkled them with Fancy Sprinkles for a little bling.
