SandraGeronimosKitchen

1, 2, 3 Ingredients and you have a great Recipe for Homemade Shortbread Cookies. 3 Ingredients Shortbread Cookies Ingredients: 1/2 cup Butter, softened 1/4 cup Powdered Sugar, sifted 1 cup Flour, sifted Preheat Oven 350° F Line Cookie Sheet with Parchment Paper Cream Butter until fluffy add Powdered Sugar mix well. Integrate Flour until dough comes together. Scrape down sides of the bowl, Dough is soft. Place a sheet of Plastic Wrap on Counter. Roll Dough into a log (approx. 7" long) wrap in Plastic Film and refrigerate for 45 Minutes. Unwrap log, mark 1/2" slices & cut. (1/4" if you like them thinner) Place half of slices on Cookie Sheet and bake 15-16 Minutes (less time if Cookies are thinner) until light golden on bottom. Rest Cookies on Cookie Sheet for 5 Minutes then cool completely on Wire Rack. Enjoy!

This is a great Recipe for 24 Chocolate Walnut Cookies, every bite is a delight. Chocolate Walnut Cookies Ingredients: 1-1/4 cup Flour + 1 tbsp 1/4 tsp Salt 1/2 tsp Baking Powder 3/4 cup Chocolate Morsels 3/4 cup Walnuts (chopped) 1/2 cup Butter (softened) 1/4 cup Sugar 1/2 cup Brown Sugar 1 Egg 1 tsp Vanilla Combine Flour, Salt and Baking Powder, set aside. Combine Chocolate Morsels and Walnuts with 1 tbsp Flour, set aside. Cream together Butter, Sugar and Brown Sugar, add Egg and Vanilla incorporate well. Add Flour Mixture in 2 batches, mix well. Incorporate Chocolate & Walnut Mixture with spoon. Cover with plastic wrap and refrigerator for 30 - 40 Minutes. Line baking sheet with parchment paper and preheat Oven 375° F Place 12 small scoops of cookie dough equally spaced apart on baking sheet. Bake 12 - 15 Minutes, until set. Remove cookies immediately and cool on wire rack. Repeat with the rest of cookie dough, makes 24 Chocolate Walnut Cookies. Enjoy!

This is an Amazing Watermelon Salad Recipe, so refreshing and flavorful a great Summer Salad. Watermelon Salad Ingredients: 1/2 med Watermelon (6-7 cups diced) cold 1/2 cup Blueberries 1 tbsp Fresh Mint 1 Lime Pinch Pink Salt Pinch Fresh Pepper Peel and dice Watermelon. Rinse and air dry Blueberries. Chiffonade Mint Leaves. Zest and juice Lime. Combine Watermelon, Blueberries, Mint, Lime Zest and Juice. Season with Salt & Pepper. Enjoy!

If you are looking for a new Cake Recipe, this is it. Try this super moist Plantain Cake with Cream Cheese Frosting, topped with fresh Strawberries. If you don't like Plantains just substitute them with Bananas. Plantain Cake with Cream Cheese Frosting Ingredients: 2 Ripe Plantains (1-3/4 cups mashed) 2 cups Flour 1/2 tsp Salt 1 tsp Baking Soda 3/4 cup Sugar 1/2 cup Brown Sugar 1/2 cup Butter, melted 1 tsp Vanilla 2 Eggs Zest of a Lemon 4 oz Sour Cream Topping: 10 oz Cream Cheese Frosting 4-8 Strawberries Line 9" Springform with Parchment Paper, coat with Butter. Preheat Oven 350° F Cut, peel & mash Plantains, set aside. Combine Flour, Salt & Baking Soda, set aside. Cream together Sugar, Brown Sugar & Butter. Add Vanilla & Eggs, one at a time. Mix in Lemon Zest & Sour Cream. Incorporate Plantains & Flour Mixture in batches. Fill Springform evenly with Batter. Bake 55-60 Minutes or until tester comes out clean. After resting Cake for 10 Minutes, remove Springform. Cool Cake completely on Wire Rack. Top Cake with Cream Cheese Frosting. Decorate with Strawberries. Enjoy!

Delicious Roasted Red Potato Wedges are a great Side Dish or Appetizer served with different Dipping Sauces of your Choice. Roasted Red Potato Wedges Ingredients: 14 med Red Potatoes 1-1/2 tsp Italian Seasoning 1 tsp minced dried Onions 1 tsp Garlic Powder 1 tsp Cajun Seasoning Pink Salt 1 tbsp + 1 tsp EVO Oil Preheat Oven 450° F Line Baking Sheet with Parchment Paper. Combine Italian, Onion, Garlic, and Cajun Seasonings, set aside. Cut each Red Potato in quarters (Wedges) Pour Oil & Seasoning Mixture over Red Potatoes and coat well. Place Wedges skin side down on Baking Sheet, not touching each other. Bake 25 - 30 Minutes. (TIP: If you bake the Wedges on the skin side down, you don't have to turn them, they get crispy on both cut sides.) Sprinkle hot Potato Wedges with Pink Salt. Serve with Dipping Sauce of your Choice. We used Ketchup, Ranch, BBQ Sauce & Hot Sauce Enjoy!

This is a super easy Recipe to make Turkey Leg Mole with a Pressure Cooker, we serve it with Rice and steamed Vegetables. Turkey Leg Mole Ingredients: 4 Turkey Legs 9 oz Jar Mole Paste 1 Carrot (chopped) 1 Celery Rib (chopped) 1 Onion (chopped) 1 tsp Salt 8 cups Water Pressure Cooker Place Turkey Legs in Pressure Cooker add Water and Salt, cover with reg. lid and bring to a boil, simmer for 5 Minutes. Open lid and remove floaters, add Carrot, Celery and Onion close & lock lid for Pressure Cooker. Cook for 25 Minutes than natural release. Take out Turkey Legs, set aside and cool. Remove skin from Legs when ready to handle. Remove Vegetables and reserve the Turkey Broth. Slowly melt Mole Paste in approx. 4 cups of Broth on med heat. Stirring constantly until it is to the thickness of your liking. Return Turkey Legs to pot and cover with Mole, simmer for 5 Minutes than serve. Enjoy!

Mangos are great, need a new Recipe? Have you ever tried them in a Mango Crumb Bar, delicious Dessert. Mango Crumb Bars Ingredients Crust/Topping: 3 cups Flour 1 cup Sugar 1/4 tsp Salt 1/2 tsp Vanilla 1 tsp Cinnamon 1 tsp Baking Powder 1 cup Butter, cold/cubed Zest of Lemon 1 Egg Filling: 4-1/2 cups Mango, diced 1/4 cup Sugar 1 tbsp Lemon Juice 5 tsp Cornstarch Line a 9×13 pan with parchment paper & coat with cooking spray. Preheat Oven 350° F Combine Sugar, Salt, Baking Powder & Cinnamon, whisk well. Add Flour, Lemon Zest, Vanilla & Egg. Work in Butter until dough is crumbly. Divide Dough Mixture in 2/3 and 1/3 batches. Pour larger batch in pan, flatten the dough to form Crust. Combine Mangos, Lemon Juice, Sugar & Cornstarch. Spread out Mango Mixture evenly on top of Crust. Crumble the smaller batch of dough over the Mango layer. Bake 50 - 55 minutes. Cool completely on wire rack. Best to refrigerate overnight, for easier cutting. Cut into 12 equal sized Bars. Enjoy!

If you like it hot, this Trio of Hot Sauce Recipes is perfect for you. Choose the level of heat you like with Chile de Arbol, Habanero or Serrano Peppers. Chile de Arbol Hot Sauce Ingredients: 2,5 oz Chile de Arbol (seedless) 3 Garlic Cloves (smashed) 2-1/2 tbsp EVO Oil 1/2 tsp Salt 2-1/2 tbsp Apple Cider Vinegar 2-1/2 cups Water Remove all seeds from Chiles, rip large ones in half. Heat Oil in large skillet, on high heat. Sauté smashed Garlic Cloves until golden, set aside. Add Chiles to Skillet and sauté, stirring constantly for 1-2 Minutes. Blend together Chiles, Garlic, Salt, Vinegar and Water. Tip: the longer you blend the smoother the Hot Sauce. Enjoy! Serrano Hot Sauce Ingredients: 8 oz Serrano Peppers 1/2 Onion, halved 1 Garlic Clove 1/4 bunch Cilantro Pinch of Salt 2 tbsp EVO Oil 4 oz Water (or more to your liking) Remove stems from Peppers. Heat Oil in med Skillet on high temperature. Sauté Serrano Peppers until soft, set aside. Sauté Onion & Garlic. Save remaining Oil. Blend Serrano Peppers, Onion & Garlic, Cilantro, Oil, Salt and Water together. Note: If you like this Sauce thinner add more Water. Enjoy! Habanero Hot Sauce Ingredients: 1 Mango 4 Habanero Peppers 1 Carrot 1 sm Onion 1" Ginger, peeled 1 Garlic Clove 1 tsp Sugar (optional) 1/2 tsp Salt 1 Lime, juiced 1/2 cup White Vinegar 1 cup Water Peel and cut Mangos. Remove stems and seeds from Habaneros. (Best to use gloves when handling peppers) Peel and chop Carrot. Cut Onion in quarters. Blend all Ingredients together. Pour Mixture in med sized pot and low simmer for 15 minutes, stirring frequently. Remove from heat & cool. Enjoy!

Another great Combination for a delicious Pfannkuchen. Plantain/Ricotta Cheese Pancakes, serve them with Peanut Butter, Nutella, Jam or Apple Sauce. Plantain Ricotta Pfannkuchen Ingredients: 1-3/4 cups Flour 2 med Plantains 2 cups Milk 3 tbsp Ricotta Cheese 1/2 tsp Salt 1 tbsp Sugar 1 tsp Nutmeg 2 Eggs 16 tsp Butter Peel and cut Plantains in 1" pieces. Blend Plantains, Eggs, Ricotta, Salt, Nutmeg, Sugar & 1 cup of Milk until smooth. Combine Flour & Plantain Mixture. Incorporate more Milk (approx. 1 cup) whisk, until batter is smooth & runny. For each Pfannkuchen melt 1 tsp Butter in 8" Skillet on med/high heat. Pour one (soup) ladle of batter, swirl and tilt skillet, cook until set. Flip & continue cooking until golden. Repeat with rest of batter, makes 16 Plantain Ricotta Pfannkuchen. Enjoy!

With this Recipe you can make 12 small or 6 large Cheese Stuffed Plantain Balls. Served as an Appetizer or for Lunch with a Salad and Dipping Sauce. Cheese Stuffed Plantain Balls Ingredients: 2 x-large Plantains 1/2 tsp Cumin 1/2 tsp Pepper Pinch of Salt 1/2 cup Italian Style Bread Crumbs 6 cubes (dice sized) Oaxaca Cheese 20 oz Oil (for frying) Dipping Sauce: Mayonnaise Ketchup Cumin Pepper Lemon Zest Cut each Plantain into 3 pieces, place them in a pot and cover with water, bring to a boil, simmer until Plantains are soft. Place cooked Plantains into a bowl and remove the peels. Mash Plantains and add Cumin, Pepper & Salt, combine well. Divide in 6 equal portions. When cool enough to handle shape each portion into a ball, make indentation in the middle and fill with one cube of Cheese. Cover the Cheese and reshape into a ball. Roll and coat each Plantain Ball in Bread Crumbs. Heat the Oil in a medium size skillet. (Oil is ready when you place a wooden spoon handle in the oil and it bubbles) Fry 3 Balls until golden on one side, turn and continue frying until golden on the other side. Remove and dry off on paper towel. Place Plantain Balls on a baking sheet lined with parchment paper. Keep them warm in a 200°F Oven. Repeat frying the other 3 Plantain Balls. Serve with a Salad and Dipping Sauce. Enjoy!

If you need a great Dessert, make Chocolate dipped Vanilla Cookies, they are soft and delicious with a little Chocolate sweetness. Chocolate dipped Vanilla Cookies Ingredients: 2 cups Flour 1 cup Sugar 10 tbsp Butter, soft 1 Egg 1 Egg Yolk 7 tbsp Vanilla Pudding Mix 1 pkg Vanilla Sugar 1/2 tsp Salt 1 tsp Baking Soda 6 oz Chocolate Morsels 3 tsp Coconut Oil Preheat Oven 350° F Line Cookie Sheet with Baking Mat Cream Butter and Sugar together. Add Egg and Egg Yolk, Vanilla Sugar, Baking Soda and Salt, mix well. Incorporate Pudding Mix and Flour. Place 1 tbsp full Scoops of Dough equally apart on Cookie Sheet. Bake 9 - 11 Minutes, until light golden on the bottom. Rest Cookies for 5 Minutes on Sheet than transfer to Wire Rack and cool completely. Repeat with the Rest of the Dough, makes approx. 36 Vanilla Cookies. Pour Coconut Oil over Chocolate Morsels and microwave 20 Seconds at a time until melted. Stir melted Chocolate and dip each Cookie about half way. Place on Wire Rack, let the Chocolate set. TIP: Place the Chocolate bowl in a hot water bath after microwaving to keep Choc melted while dipping. Enjoy!

How we make a delicious French Apple Cake. Wonderful Dessert, great served with a Cloud of whipped Cream or a dusting of Powdered Sugar. French Apple Cake Ingredients: 1 cup Flour, sifted 1 tsp Baking Powder 1/4 tsp Salt 2 Eggs, room temp 2/3 cup + 1 tbsp Sugar, divided 1/2 cup Butter, melted 3 tbsp Rum 1 tsp Vanilla 4 cups Granny Smith Apples, peeled, cored & diced 9" Springform Preheat Oven 350° F Line Springform with Parchment Paper & butter the Form. Combine Flour, Baking Powder and Salt, set aside Beat Eggs until foamy, add 2/3 cup of Sugar, Vanilla, Rum and melted Butter. Incorporate Flour and fold under Apples. Fill Springform with Batter and sprinkle with 1 tbsp Sugar. Bake 45-50 Minutes or until tester comes out clean. Rest Cake for 15 Minutes then remove Springform, cool completely on Wire Rack. Cut and serve with whipped Cream or dust with Powdered Sugar. Enjoy!

This is a wonderful Recipe for Skillet Breakfast Potatoes, a great side for a delicious Breakfast, serve them with your favorite style of Eggs, Ham, Bacon or Sausage. Skillet Breakfast Potatoes Ingredients: 600 gr Red Potatoes, small diced 1 Onion, chopped 5 Sweet Peppers, chopped Salt Pepper 1 tsp Paprika 1 tsp Italian Seasoning 1 Garlic Clove, minced 1-1/2 tbsp 4 Green Onions, chopped 1-1/2 tbsp Bacon Drippings, divided Melt 1 tbsp Bacon Drippings in large Skillet on high heat. Add Potatoes and season with large pinch of Salt, pinch of Pepper, Paprika & Italian Seasoning. Saute for 10 Minutes, stirring frequently. Push Potatoes to the side, in center melt 1/2 tbsp Bacon Drippings. Add Onions & Sweet Peppers. Season with pinch of Pepper & minced Garlic. Stir, sauté and combine with Potatoes. Before serving mix in Green Onions. Enjoy!

Küchel a German Doughnut is a great Dessert, you can eat it plain dusted with Powdered Sugar or fill them with your favorite Jam or Chocolate Hazelnut Spread. Küchel Ingredients: 1 cup Milk, lukewarm 4 tbsp Butter, melted 3 tbsp Sugar 1 pkg (9gr) Vanilla Sugar 1/4 tsp Salt 1 tsp Rum 500 gr Flour 1 pkg Yeast 2 Eggs, room temp 2-3 tbsp EVO Oil for coating 30 oz Oil for frying Powdered Sugar Combine Milk, Butter, Sugar, Vanilla Sugar, Salt, Rum, Flour, Yeast & Eggs. Use Dough Hooks and knead with Mixer until dough comes together. Lightly oil a large bowl. Place dough ball inside and coat with Oil. Cover with towel, dough rise until doubled. (in a warm place) Divide dough in 12 equal pieces. Shape each piece into a ball. Place on oiled cookie sheet, coat lightly with Oil. Cover with towel and rest for 45 minutes. Heat the Oil in a med sized pot, bubbles should appear when wooden spoon is placed inside. Shape & stretch the dough ball, thin in the middle thick around the border. Carefully place one at a time in Oil, spoon Oil over the dough to puff up. Flip when golden, (try not to get Oil inside the Küchel) continue frying until other side is golden. Note: the cooking will go fast. Cool Küchel on Wire rack. Before serving dust with Powdered Sugar, optional to fill with Jam or Chocolate Hazelnut Spread. Enjoy!

All you need are a few simple Ingredients and you have a delicious Queso Fresco Omelet. We like to serve it with a cup of Coffee, toasted Bagel and fresh Fruit. Queso Fresco Omelet Ingredients: 2 Eggs 1-1/2 tsp Water Pinch of Salt 3 Slices Queso Fresco 1/2 tbsp Butter Green Onions, chopped Beat Eggs, Water & Salt together. Melt Butter in 8" Skillet on med heat. Pour in Egg Mixture, use Rubber Spatula and slowly push the eggs from one side to the other, making sure all the uncooked eggs touch the skillet. When almost set, place Queso Fresco Slices on top of one half, fold other half over Cheese. Sprinkle with Green Onions. Enjoy!

This is our great Recipe to make your own Mango Habanero Hot Sauce at Home. You can add more or less Habaneros, depending on how HOT you like it. Mango Habanero Hot Sauce Ingredients: 1 Mango 4 Habanero Peppers 1 Carrot 1 sm Onion 1" Ginger, peeled 1 Garlic Clove 1 tsp Sugar (optional) 1/2 tsp Salt 1 Lime, juiced 1/2 cup White Vinegar 1 cup Water Peel and cut Mangos. Remove stems and seeds from Habaneros. (Best to use gloves when handling peppers) Peel and chop Carrot. Cut Onion in quarters. Blend all Ingredients together. Pour Mixture in med sized pot and low simmer for 15 minutes, stirring frequently. Remove from heat & cool. Fill bottles, yield 3 cups Mango Habanero Hot Sauce. Enjoy!

If you need a Dessert and it has to go fast with a few Ingredients, this is it for you. Sweet Tortilla Chips sprinkled with Cinnamon Sugar. Sweet Tortilla Chips Ingredients: 8 - 5" Flour Tortillas 2 tbsp Sugar 1 tsp Cinnamon 1 cup Coconut Oil Combine Sugar & Cinnamon, set aside. Cut 4 Tortillas at a time in Quarters. Heat Oil in small Skillet on high temperature. Fry 3 Chips at a time until golden on both sides. Dust warm Tortilla Chips with Cinnamon Sugar. Enjoy!

Decadent Chocolate Truffle Cookies are so delicious, everyone should try them at leased once, you will be hooked on them, in a good way. Chocolate Truffle Cookies Ingredients: 1-1/4 cup Flour 1/2 tsp Pink Salt 1 tsp Baking Soda 1/2 tsp Cornstarch 3 tbsp Cocoa Powder 1/2 cup Butter, softened 1/4 cup Sugar 1/2 cup Brown Sugar, packed 1 tsp Vanilla 1 Egg 8 oz Truffles, Chocolate Caramel Dulce de Leche Combine Flour, Salt, Baking Soda, Cornstarch & Cocoa Powder whisk well, set aside. Cream together Butter, Sugar & Brown Sugar. Add Vanilla & Egg, mix in Flour Mixture. Fold in Truffles. Cover with Cling Film & refrigerate 1-2 hours. Preheat Oven 350° F Line Cookie Sheet with Parchment Paper. Place heaping tbsp of Dough equally apart on Cookie Sheet. (keep remaining Dough refrigerated) Bake 10-11 Minutes. Rest 5 Minutes on Cookie Sheet. Cool completely on Wire Rack. Repeat with remaining Dough. Enjoy!

This Salad is so easy to make, we all have a few Ingredients like cooked Pasta, Cheese, Carrots, Tomatoes, Pickles, Pepperoni, Green Onions just to name a few left over from other recipes, what to DO? Combine them and make a great Pasta Salad, serve it with your favorite Baguette. Pasta Salad Ingredients: 10 oz Cooked/Cold Macaroni Pasta 1 Carrot, diced 3 Gherkin Pickles, diced 1 Celery Rib, diced 10 Pepperoni's, quartered 1 Hot Dog, halfmoon sliced 2 oz Colby Jack Cheese, diced 8 Grape Tomatoes, halved 1 Hard Boiled Egg, chopped 2 Green Onions, chopped 1 tsp Italian Seasoning 2 tsp Pickle Juice 1 tsp Mustard 2 big Spoons Mayo Combine Pasta, Carrot, Pickles, Celery, Pepperoni, Hot Dog, Cheese, Tomatoes, Egg & Green Onions. Season with Italian Seasoning, Pickle Juice and Mustard. Incorporate Mayonnaise. (Note: more or less Mayo, depending on how creamy you like the Salad) Combine well. Enjoy!

This Meatball is light and full of flavor, delicious with the Alfredo Cheese Sauce. Great served over Mashed Potatoes or Pasta and a side of steamed Vegetables. Meatball Alfredo Cheese Sauce Meatball Ingredients: 1 lb. Hot Italian Sausage 1/3 cup Rice 3 tbsp Parmesan Cheese, grated 1 sm White Onion 3 tbsp Parsley + extra for Topping 1 Egg 3 tbsp Italian Style Bread Crumbs 1/2 tsp Salt 1/4 tsp Pepper Squirt of Ketchup Cheese Sauce Ingredients: 15 oz Alfredo Sauce 15 oz Whole Milk 4 oz Cream Cheese 4 oz Ricotta Cheese Cook Rice and cool. Chop Onion and Parsley. Remove casing from Sausages. Preheat Oven 400° F Line Baking Sheet with Parchment Paper. Combine Sausage, Rice, Cheese, Onion, Parsley, Egg, Bread Crumbs, Salt, Pepper & Ketchup mix well. Shape 24 equal sized Meatballs. (approx.1 good heaping teaspoon each) Place equally separated from each other on Baking Sheet. Bake 20 - 22 minutes. Combine Alfredo Sauce, Milk, Ricotta & Cream Cheese, whisk well. Simmer to thicken Sauce, stirring frequently. Add cooked Meatballs to Alfredo Cheese Sauce & sprinkle with Parsley. Enjoy!

This is how we like to make Mexican Wedding Cookies, great for any occasion. Fancy, light, delicious Cookies a bite of Yummy. Mexican Wedding Cookies Ingredients: 2 cups Flour 1 cup Butter 1/2 cup Powdered Sugar 1-1/2 tsp Vanilla 1/2 tsp Salt 1-1/4 cups Chopped Walnuts 1 cup Powdered Sugar for coating Cream together Butter, Powdered Sugar & Vanilla. Add Flour and Salt. Integrate Chopped Walnuts. Shape dough into 1" Balls, approx. 16 gr each. Place on Cookie Sheet and bake 15-18 Minutes, until light golden on the bottom. Roll warm Balls in Powdered Sugar to coat, let cool. Repeat coating and place on wire rack. Dust all 40 Mexican Wedding Cookies with Powdered Sugar. Enjoy!

If you like it spicy you have to try this amazing homemade Serrano Hot Sauce. Serrano Hot Sauce Ingredients: 8 oz Serrano Peppers 1/2 Onion, halved 1 Garlic Clove 1/4 bunch Cilantro Pinch of Salt 2 tbsp EVO Oil 4 oz Water (or more to your liking) Remove stems from Peppers. Heat Oil in med Skillet on high temperature. Saute Serrano Peppers until soft, set aside. Saute Onion & Garlic. Save remaining Oil. Blend Serrano Peppers, Onion & Garlic, Cilantro, Oil, Salt and Water together. Note: If you like this Sauce thinner add more Water. Enjoy!

This is a great combination for a German Pancake, these Pfannkuchen are delicious with Jam, perfect for Breakfast or Brunch. Peanut Butter Banana Pfannkuchen Ingredients: 1-1/4 cups Flour 2 Eggs 1 Banana 2 tbsp Peanut Butter 1/2 tsp Salt 1 tbsp Brown Sugar 1 cup Milk 1 tsp Vanilla 10 tsp Butter Blend together Banana, Eggs, Peanut Butter, Brown Sugar, Salt, Vanilla & Milk. Whisk together Flour and Wet Mixture. Rest Batter for 10 Minutes. Melt 1 tsp of Butter in 8" Skillet on med/high heat. Pour in 1 ladle of Batter, cook until set. Flip and continue cooking until golden. Repeat with the rest of Batter, makes 10 Peanut Butter Banana Pfannkuchen. (Tip: keep cooked Pfannkuchen warm in the oven on lowest temperature until ready to serve.) Enjoy!

Yummy M&M Chocolate Cookies are a great Dessert, Snack or Party favor for Young and Old. M&M Chocolate Cookies Ingredients: 1-3/4 cups Flour 3/4 cup Cocoa Powder 1/2 tsp Baking Soda 1/2 tsp Salt 1/2 cup Butter, softened 1/2 cup Brown Sugar 1/2 cup Sugar 2 Eggs 1-1/4 tsp Vanilla 10 oz M&M Minis (reserve some for topping the 30 Dough Balls) Combine Flour, Cocoa Powder, Baking Soda and Salt, whisk well set aside. Cream together Butter, Brown Sugar and Sugar. Add one Egg at a time Add Vanilla, scrape down the side of the bowl. Add Flour Mixture in batches. Mix in m&m's, cover Dough and refrigerate with Plastic. Refrigerate for 1 hour. Preheat Oven 350° F. Line Cookie Sheet with Baking Mat or Parchment Paper. Shape Dough Balls (approx 30-31 gr each) Place equally apart on Cookie Sheet. Top each with extra m&m's. Bake 10-12 Minutes. Rest Cookies 6 Minutes on Sheet, cool completely on Wire Rack. Enjoy!

Falafel Patties are great Appetizers, or you can make a Lunch with Pita Bread and spicy Coleslaw or Dinner serving them with Rice and Salad. Falafel Patties Ingredients: 2 cups Chickpeas (rinsed & dried) 1/2 tsp Baking Soda 3 tsp Pink Salt, divided 4 cups Water 1 Onion (cut lg pieces) 2/3 cup Carrots (grated) 3 Garlic Cloves 1 cup Italian Parsley Leaves 1/2 tsp Pepper 1/2 tsp Chili Powder 1 tbsp Coriander (ground) 1 tbsp Cumin (ground) 1 tsp Baking Powder 2 tbsp Almond Flour 1/2 cup Coconut Oil, divided Combine Chickpeas, Baking Soda, 1 tsp Salt and Water in Instant Pot, pressure cook for 20 Minutes open after 10 Minutes natural release, drain away cooking liquid. Use Food Processor and pulse Onion, Carrots, Garlic & Parsley until chopped finely. Add Chickpeas, rest of Salt, Pepper, Chili Powder, Coriander, Cumin, Baking Powder & Almond Flour pulse until paste like consistency. Refrigerate Mixture for 30 Minutes. Form 24 Falafel Patties (approx. 1,5 oz each) Heat 1/4 cup Oil in large Pan on high heat, cook Patties (in batches with rest of Oil) until golden on both sides. Enjoy!