Original recipe makes 2 dozen servings 4 cups Pajaritos Authentic Tortilla Flour 1 teaspoon salt 2 teaspoons baking powder 2 tablespoons lard or vegetable shortening 1 1/2 cups water Directions Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball. Preheat a large skillet over ...
Ingredients: 1 bag Chocolate Chip Cookie Mix 1 bag or box Double Fudge Brownie Mix Reese's Peanut Butter Cups Directions: Prepare chocolate chip cookie mix and Double Fudge Brownie Mix per directions. Press and flatten a small ball of chocolate chip cookie dough into the bottom of a muffin tin. Put a Reese's peanut butter cup face down on top of that, then pour brownie batter to cover the reese's peanut butter cup (do not fill tin completely). Bake at 350 for about 15 minutes (or less) .
Peppermint Whoopie pie: 2 3/4 C Mint Truffle Brownie Mix or Double Fudge Brownie Mix (1/2 of 2 lb bag) 1/3 C Artisan Flour 1/2 C butter, melted 1 egg 2 tsp vanilla 1 C Milk Chocolate chips Directions: In large bowl, combine brownie mix, flour, melted butter, egg, and vanilla. Mix until well blended. Stir in chocolate chips. Cover dough and chill for 1 hour in regrigerator. Preheat oven to 375 degrees F. Shape dough into 1-1/2" balls and place on greased cookie sheet. Bake for about 10 minutes or until cookies are just set. Let cool. Candy Cane Buttercream: 3/4 C butter, softe...