Disclosure: This post is sponsored by Maseca. However, the recipe and all opinions are my own.

What type of effect does that crumbly little bit that sits on top of coffee cake, or fruit crisps, or crumble bars have on you? I’ve come to accept those scrumptious crumbs as my weakening kryptonite. I have zero will power or restraint when a crumbly beauty is near, especially if a fork is within hands reach. Forget about it.

I have been in a cooking frenzy the last couple of days, working on project after project. Then at a certain point, I realized I needed a reward treat for my cooking efforts. Don’t misinterpret what I’m saying… everything I’ve been creating has been lovely and delicious, it’s just that I needed a crumbly mouthwatering topping in my mouth. I had a big basket of fresh peaches on the table, and the earning desire of the taste of corn. I though how can I get all these desires into one dish, and make it fast? The answer my friend is Maseca. I used it as my base flour and built around it. I made fresh peach crumble bars from start to finish in under an hour, and I was pleased as peach punch! Give it a try. Make it for the next family function you’re attending, or make a batch and plan a picnic, they are that delicious and deliver all the crumbles you’ll ever need.

Ingredients for fresh peach crumble bars:

• 1 – cup Maseca corn flour
• 3/4 – cup almond meal
• 1/2 – cup corn meal
• 1 – cup unbleached flour
• 1/2 – teaspoon sea salt
• 1 – cup sugar
• 16 – tablespoons butter (2 sticks) (melted)
• 4 – large peaches (ripe, peeled, cored, and cut into wedges)
• 1/2 – cup brown sugar
• 1/4 – teaspoon cinnamon

Directions:

1. Preheat oven to 350 degrees fahrenheit.
2. Line a 8×8 baking pan with wax paper allowing an inch to stick out over the edges. This will help remove the bars once baked.
3. Combine Maseca, almond meal, corn meal, flour, salt, and sugar to a mixer. Mix on low for 1 minute to combine dry ingredients.
4. Pour butter into dry ingredients, then mix on medium to combine. Mixture will be crumbly and appear like little peas.
5. Press 2/3 of mixture into the bottom of prepared 8×8 pan. 
6. Top with fresh peach slices. 
7. Then sprinkle peaches with brown sugar and cinnamon. 
8. Top peaches with remaining crumble mixture by crumbling over the top. 
9. Bake for 35 to 40 minutes, or until golden brown on top.
10. Remove from oven, and cool for 1 hour. Cut into 9 generous servings. 
11. Enjoy!

I have this thing with mangos, I usually eat them plain, and when I do, I imagine myself somewhere tropical, relaxing and happy…. paradise basically.  That visual leads me to think about all things good. I realize I surround myself with people who are positive and are making a difference in life, however big or small. I am extremely fortunate to know soooo many people who keep my bubble extraordinary with inspiration. In honor of all my family and friends who bring all things good to the table, I’d like to salute you with my latest creation: Mango Toasted Coconut Flan, it is the perfect dessert to celebrate any and all positivity. Allow me to give a few of my loved ones a shout out! For all of you I forgot to mention… please forgive me, for my feeble little brain is tired from a big load of work this week, but I love you all anyway.

• My Mom: For taking up a new artistic endeavor and who is creating cool embroidery hoops that I am currently trying to hang all over my house. I admire that she is constantly evolving her expressive eye. Love you Mom, you’ll always be my hero.
• My friend Ana: For bringing the Latina/o community together for your new #WeAllGrow summit. What you do for the Latina blogging world can never be repaid! Can’t wait to join in on all the fun in February 2015!
•  My friend Tonantzin: For giving birth to a beautiful baby girl… what a gift! *tears of happiness*
• My Brilla: So proud of all the music you make. It is difficult to put into words how much you mean to me. In the simplest form… you are my shining light.
• My cousin Sara: For getting accepted to UC San Diego! You go girl.
• My foodie bff Ericka: Who continues to prosper and works for some of the largest brands in the market. I’m very proud of you, and applaud your drive. Love you friend, and I love the facelift you gave Nibbles and Feasts.
•  My other friend Erika: For launching the innovative artisan fruit sauce called Not Ketchup. Who does that?!  So awesome.
• My Friend Melissa: For bringing Hungry Food Love into the world of video and who is doing amazing at it. Get em Tiger!
• My Friend Ruby: For expanding her blog into a family affair with GUBlife… All your talents are being recognized!
• My cousin Gabbi: You are my sweetest… I see you like my little brother, and your calm gentle spirit is a key to my happiness.  I love you Gabbi.
• My friend Dara: For jumping into a prestigious new job…. as a head honcho. She’s the boss! L.A. misses you, and so do I.
• My friend A-dre: For leaving her job after 10 years, and heading towards a better direction in her career.  I couldn’t be happier for you!
• My Uncle Ron: Thank you for cutting my hair like David Bowie when I was 8 years old…. for building up my self confidence, and introducing me to original thinking at a tender age.  I could walk on the moon when I’m with you.
• My new friend Mille: For planting some deep roots and buying a new home. Hooray!
• My lovely friend Ji-young: For starting her new successful clothing company percée, and still maintaining her job as a lawyer.  You’re a rock star Miss Moon.
• My friend Sara: For moving back to Texas where you are happiest. I miss you Purple Hair.
• My primo Amp-Dog: Who has found the light at the end of the tunnel and is now in love.
• My buddies Stephen and Art: Congrats on finding the perfect loop to monetizing Latino Foodie, and doing it WELL.  Your voices are paving the way to the top.
• My beautiful Kathy: a.k.a. Crafty Chica for continuously working hard and being a badass in everything you touch.  I love all the happiness and glitter you bring!
• My friend Maya: For being the hottest Latina on Vine.  Work it…. Yass!
•  My bratty friend Jeshua (whom I absolutely adore, please don’t tell him I said that): For conquering all the angles of the arts.
• My dear friends Ford and Lacey:  Congrats on the purchase of your new home.  Can’t wait to come swimming!
• My friend Louise: For always having the best attitude.  Your beauty transcends inward, outward and through your breathtaking work.  Stay strong pretty lady.
• My chola friend Denise: For doing exactly what you want, and only producing quality work.  PearMama is ROCKING!  I only have admiration for you sista!
•  My pretty boo Monique: For starting a cool new automotive blog Motor Chicas, never talking bad about ANYONE, and only bringing your best to our friendship.  I’m lucky to have you and Carlos in my life.
• My cousin Janine: For being one of the kindest persons I’ve ever met. Your genuine spirit is celebrated within me.  I am grateful to have you in my life. Oh, and thanks for always helping us with our dorky videos.
• My friend Maura: For being the Google + guru, the queen of The Other Side Of The Tortilla, and making Latina Mom.Me one of the best sites on the web.
•  My sister-in-law Sonia: For working hard for the last 30 years and deciding to taking the summer off to be with her kids.
•  My cousin Justine: Who is about to go explore Europe for the first time.  I know my Uncle Robert wouldn’t want it any other way.  Bring back all your stories.
•   My cherished friend Kristen: For always being there when I need her most. Thank you for being my adopted sister, and for coming up with the greatest retirement plan ever. <3
•  My friend Carmen: Who has made a business out of her fitness life style. You’re looking amazing.
•  My friend Christy: Who is about to marry the love of her life.  We are saving the date!
•  My friend Tracie: Geez Trace!  Congrats on your 8th wedding anniversary. You have a beautiful Pham fam!
•  My friend Lisa: Who’s jewelry is some of the coolest I’ve ever seen.  I need more!
•  My beloved Grandpa Sando: Who just turned 90! I’m lucky to still have him just the way he is,  beautiful and grouchy.
•  My friends Mario and Isela: Who just adopted a teenage boy.  Your hearts are pure gold.  Cheers to expanding your family!
• My twin cousins Jayleen and Darleen: Congrats on the new additions to the family. You are both amazing Moms!
• Carlos and Marina: Congrats on getting engaged, you two are the perfect pair. Amor por vida!
•  My Auntie Rosie: Congrats on joining into the social media world.  I love that it allows me to stay close to you, when we can’t be near. Love you Tia!
•  My friend Rachel: For her healthy recovery and who is thriving with The Art Muse once again.  I never doubted for a moment that you wouldn’t be back on your feet running at full speed. You’re a princess warrior!
• My sister Erikah: You have raised two wonderful children.  You’re an amazing Mother!  Thank you for always caring for our father.  I appreciate it.
•  My friend Lisa: Who’s new blog, Atypical Familia, is flourishing.  You’re nothing but inspiration and strength.
•  My friend Denisse: For all the giving work she does with The Orphaned Earring. You’re our earth angel.
•  My friend Eddie: For being a great teacher to the local kids in our neighborhood, and putting on the coolest radio show on the weekends. You’re a wealth of knowledge… Thanks for sharing it.
•  My Brother Rich: On finding new love, and keeping everybody smiling with your corny jokes. Love you brother.
• My beloved Dodgers:  For kicking ass, and going to the world series this year (fingers crossed!). #itfdb You boys make me so happy.
•  My friend Tony: For continued success in cinematography.  Beauty is in the eye of the beholder, thank you for sharing your eye with us!  Miss you.
•  My friend Andrea: Congrats on moving to a better job, having the cutest new pants ever, and making jumping on a bed look like the happiest place to be.
•  My friend Lucy: Who’s jamming in the photography world.  Girl…. I love all the new work your doing….especially the videos!
•  My friend Manny:  Who is about to reunite with his wife. You deserve it all. Did I mention you’re the baddest engineer in EAST LOS?
•  My sister Serena: For having such a beautiful baby boy, ruling the tennis court, and landing the job of her dreams.  I am so proud of you and only wish you the best always.
•  My little friend Joaquin: Congrats on graduating from pre-school and adopting his new best friend Captain.
• Chuckers, Maria, and Kat: Thank you for being the best Nino’s / cousin to my boy.  My little family loves your little family soooo much.
• My favorite ratita Natalia: For her great new social media gig… working from home!  Beautiful things come to beautiful people.  You’re precious, and I’m always hungry when I read Comiendo En LA.
• My friend Average Betty:  Congrats on your gorgeous baby Betty, the new house, and still being the boss in the video world!!!! Kisses and hugs, hope to see you soon.
• My friend Dorothy:  For having a shockingly delicious drool-worthy blog, and for winning all that cheese!!! I wanna come over. 🙂
• My Tia Joelanda: For having strength and a positive outlook during a difficult time.
• My friend Caryn: For having her movie reviews appear on the cover page of Fandango. You’re on fire.
• My friend Lil: For having a YOLO attitude, and living it to the fullest.
• My cousin Yvette and Tia Big G: Congrats on your beautiful new home, you deserve it.  I’m coming over for a few days, so make room for me. 🙂  Love you guys.
• My friend Lala: For being so driven, smart and a super cutie Latina Geek.
• My friend Don: For being one of the smartest minds in social media, and always believing in my insanity.  Viva Idaho Potatoes!
• My friend Adrian: For teaching my son so many valuable life tools.  We appreciate your patience. Now come over soon. 🙂
• My friends Sage and Sonny: Congrats on making the best Fish and Chips in LA! You’ve got one Red Hot Bus on your hands.
• My sassy friend Yolanda:  For being one of the best bloggers with an insanely thriving career.  Girl, we need to take a new selfie together, we’re due!
• My friend Cheryl: For your selfless ongoing help for others during trying times, and guiding them to better paths.
• My dearest friend Mari: Thank you for always giving me the best advice over the past 28 years.  You are beyond treasured to me, and I know I can always turn to you, as you can turn to me.  Love you Miss Mari.
• My friend Yvonne: For always inspiring me with all the great work you do with Moms LA…(and all the running too!)
• My friend Vianney: Congrats on your upcoming book.  I wish you much success.  Will you ever make me a thirsty margarita off Sweet Life?
• My Uncle George: For always having the best interest of our family in your heart.  Big love!
• My beautiful son Max: For knowing how to read all the words expected of him for Kindergarten prior to entering his class, and for being the most loving well mannered boy I could ever ask for.  Your boundless spirit lightens my everyday. Momma loves you Maxie.
• My viejo Mando: For always being my solid oak tree, the BEST Dad and partner, having the greenest of thumbs, and bringing such a huge creative force into our home. I love you Ugly Bear… you surround us in love.

Ingredients for mango toasted coconut flan:

• 1 – cup mango puree (about 2 large mangos)
• 1/2 – cup sugar
• 5 – large eggs
• 6 – ounces cream cheese
• 1 – tablespoon vanilla extract
• 1 – can sweetened condensed milk (14oz.)
• 1 – can evaporated milk
• 3/4 – cup cajeta
• 3/4 – cup shredded sweetened coconut (toasted)

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. First peel and cut mango away from the bone. Place mango flesh in a blender, and blend until smooth.
3. Then pour mango puree through a sieve and collect the smooth mango puree…. this should make 1 cup.
4. Pour mango puree back into the blender, along with sugar, eggs, cream cheese, vanilla extract, sweetened condensed milk, and evaporated milk. Blend for a minute or until completely combined.
5. Spray a bundt pan with a non stick baking spray, then fill the bottom with cajeta.
6. Next pour the liquid mixture into the sprayed bundt pan.
7. Cover the bundt pan with aluminum foil and place inside a large pyrex baking dish. Pour hot water into the pyrex baking dish to fill up half way.
8. Then place the baking dish into the oven and bake for 1 hour.
9. Once out of the oven, remove from water bath and uncover. Gently sprinkle the toasted coconut over the top and allow to cool. Let the flan rest for two hours then invert onto a plate. Slowly lift pan up away from plate.
10. Place flan in the fridge overnight.
11. ENJOY!!!!!!

No compensation was received for this post. I was provided with a few mangos from The National Mango Board to aid this recipe. The recipe and opinions are my own.

I’ve been feeling rather peachy lately.  The seasonal stone fruit has made it’s way into my kitchen and will stay for as long as we could carry on this sweet union.  It started with a simple grilling of a batch of peaches, next my uncle Ron made a white peach balsamic salad, then a few days later I was at an Amish restaurant in Arkansas having peach tea when I realized everything had gone peaches.  Especially since I know Walmart is selling a bounty of them at a super low price, and 100% guaranteed.  Sure I love other stone fruits (plums, apricots, nectarines, cherries and dates), and will probably get around to giving them my undivided attention in the very near future, but for now my flavor of the month is peach.

I remember somewhere in the early 2000’s I had the pleasure of visiting France and hadn’t been there in a long time.  As my summer sandals hugged the pavement I walked up and down the street looking for scrumptious bakeries and bistros to sink my teeth into.  I could see out of the side of my eye some movement down the way, but it wasn’t until the waft of broiled peaches hit my nose that I actually turned to see what was going on.  There stood a woman hunched over a little stand that resembled an oven, on the top she spread out fresh crepes, and below in what looked like a cabinet was a big batch of broiled peaches.  My feet moved at lightning speed to get to her.  I was practically out of breath as I tried my best to order a crepe in a psychedelic mix of Spanish, English, and French.  I figured one of those tongues would reach her understanding.  We exchanged currency and before I knew it I was in broiled peach heaven.

I recently remembered those lovely broiled peaches and with my peach frenzy in tow, decided to make something that would pay homage to those days when I frolicked in the Parisian sun.

Ingredients for graham broiled peach tarts:

• 1 – box of graham crackers
• 2 – sticks butter (16 tablespoons)
• 1 – teaspoon vanilla extract
• 10 – ripe peaches (regular, white, or saturn) (cut into 4th’s with pit removed)
• 4 – tablespoons sugar
• 1 – cup whipping cream

Directions:

1. Preheat oven to 350 degrees fahrenheit.
2. In a food processor add in graham crackers and pulse till a complete crumb is formed.
3. Melt 12 tablespoons of butter in a little bowl in the microwave. Pour the melted butter and vanilla extract over the graham crumbs and pulse again till all ingredients come together.
4. Grease a mini pie pan. I used Wilton’s.
5. Carefully press graham cookie crumbs into the prepared pie tray to form the tart crust. 
6. Bake for 15 minutes, then remove from oven and allow to cool completely before removing from pan.
7. Place all peaches in a large baking dish.
8. Melt the remaining 4 tablespoons of butter, then using a pastry brush, brush the tops of the peaches with butter. 
9. Sprinkle 2 tablespoons of sugar over the top of the peaches. 
10. Place the peaches under the broiler on high for 10 minutes or until they char slightly. 
11. In a mixer add 2 tablespoons sugar and whipping cream. Beat on high until soft peaks form.
12. Place a few broiled peaches into graham shell.  
13. Top with fresh whipped cream. This recipe makes 12 mini pies.
14. DEVOUR!   

When I first found out I was pregnant I knew I wanted a boy! There is a photo of me crying out of pure joy with a little sign that says “It’s A Boy!” I had heard it was hard to raise boys when they are young, but harder to raise girls in the teen years. I’m sort of a tomboy in disguise so I didn’t need any prissy girl roaming around the house. BOY, oh BOY… I got what I asked for. My boy is a ruff and tumble lad who has very little fear installed in his heart. He does things on a daily basis that make me cringe. He’ll take a spill and immediately follow it with “I’m okay!” Meanwhile I’m holding my breath on the verge of a heart attack and tears. Rarely does he cry, and if he does I know it must be bad.

With the ending of the school year and summer walking through our lives I know there are going to lots of active moments that may be met with scrapes and bruises. Instead of waiting for them to happen I’m gonna prepare myself now. I made a list of everything I need. Ointments, band-aids, gauze, hydrogen peroxide, and baby aspirin. I already cleaned out my medicine cabinet of old outdated meds to make room for my personal Summer first aid kit. Here’s the catch, my son Max gets uneasy whenever I have to tend to an open wound. He’d rather I leave it alone and allow it to scab up solo. We all know that’s not gonna happen. I figured out a method that works really well for me. PALETAS! I hand him a paleta and that gets his mind off the cut at hand. I combined a few of his favorite flavors to make something that will ease the pain and the heat of summer.

Ingredients for strawberry banana horchata paletas:

• Fresh strawberries (sliced)
• Banana (cut into wedges)
• Horchata (store bought)
• Popsicle mold
• Popsicle sticks

Directions:

1. Drop a few pieces of strawberries and banana into the Popsicle mold.
2. Pour in horchata to reach the top. 
3. Top mold with cover and insert Popsicle sticks.
4. Freeze overnight.
5. Fill basin with warm water and dip mold into water for 15 seconds to loosen from mold.
6. Pull straight up toward sky on paleta. 
7. Eat This Now!

A few months ago I started this routine to eat better, exercise more, and indulge every so often… a girl has got to live.  With that being said, recently I was eating at a great salad restaurant in Pasadena CA, in trying to be healthy and really keeping to my new goals.  My son was with me and wanted a cookie.  I picked him up high enough so he could see what was in the display case. He turned and looked at me and said “What’s that smell? Is it coconut or cinnamon?” I replied “Both.  It’s called a Cowboy Cookie.” He said “Do you want to share the cowboy cookie?” He used the key word “share.”  This way I could have just a portion of it and also because he is an only child, I could teach him the value of sharing.  I said “of course!”  Little did I know it would be a slippery slope down hill.  One bite into this cookie I knew I was gonna crave it all the time.  My boy too fell hard for the coconut chocolate cinnamon oat pecan flavor.  Who wouldn’t?  Since then I have been making my own version of the heavenly cowboy cookie to “share” with my son.  Not all the time but sometimes.

Many moons ago I worked at a post production studio where we recorded sound for big animated movies and cartoon series.  Lots of famous celebrities would come in for voice over work.  One day a huge starlet came in and instead of going straight to her studio to start working she stopped to smell a bowl of chocolate instead.  I told her “go ahead, and get a few pieces of chocolate.”  She smiled and said, “That’s okay honey, I’ve been on a diet for the last ten years and never get to have a piece of chocolate, but the next best thing is smelling it.  It keeps me thin this way.”  I remember thinking that she must have the willpower of the strongest human on this earth.  How could she smell something and not go in to taste?

Recently I was shopping at Walmart and found a whole new collection of Air Wick air fresheners inspired by the beloved brands of Snuggle, Baby Magic, and Cinnabon. I think that it is smart of Air Wick to partner with those brands, they all evoke the comfort of home.  Just like that a light in my head went on.  When I want all the comforts of something sweet I don’t nessecarily have to eat it, I could just smell it and Air Wick just made it so easy to do that with their Cinnabon scent.  I couldn’t resist, I grabbed the Snuggle scent because fresh laundry is always enticing, Baby Magic because I miss that new born scent, and of course the grandfather of them all, the Cinnabon scent, which caters to my food palate. Smells so good you can practically taste it.

Ingredients for Cowboy Cookies:

• 3/4 – cup butter (room temp about 1 1/2 sticks)
• 3/4 – cup sugar
• 3/4 – cup dark brown sugar (packed)
• 2 – eggs
• 1/2 tablespoon vanilla
• 1 1/2 – cups unbleached flour
• 1 – teaspoon baking powder
• 1 – teaspoon baking soda
• 1/2 – tablespoon cinnamon
• 1/2 – teaspoon salt
• 1 – cup pecans (chopped)
• 1 1/2 – cups sweetened coconut
• 1 1/2 – cups old fashioned rolled oats
• 1 1/2 – cups semi-sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. In a large mixer cream sugars and butter until smooth.
3. Add in one egg at a time  and continue mixing to combine. Add in the vanilla extract, and mix till completely combined.
4. In a separate bowl sift the flour, baking powder, baking soda, cinnamon, and salt together.
5. Slowly pour the flour mixture into the butter/sugar mixture. Continue to mix until all combined.
6. Fold in pecans, coconut, oats, and chocolate chips into the dough.
7. Ball up 3 tablespoons of dough and place on a baking mat lined cookie sheet about 3 to 4 inches apart. 
8. Bake for 15 to 17 minutes or until golden crisp around the edges.
9. Allow to cool on baking sheet.
10. Eat this now!

Making a pavlova is no easy task, don’t let anyone tell you otherwise.  I learned this the hard way.  I guess my confidence had surpassed my common sense.  How does the saying go “Never try making a recipe for the first time when having dinner guests over!”  Like a fool I tried making my first pavlova on a day when I was having a small dinner party for a friends birthday.  COMPLETE FAIL.  I had followed Ina Garten’s recipe, temperature, and instructions.  I had never seen anyone make one so I figured why not turn to her.  I whipped up the egg whites and added the sugar.  It was fluffy, dense, and perfect.  Popped the pavlova in the oven and let it bake and cool.  When it was time to serve the pavlova, it just crumbled and was WAY undercooked.  A little stream of  “egg-white goo” came pouring out of it.  I had to quickly come up with an alternative dessert to serve my guests (which wasn’t a problem, I was well stocked with ice cream, berries, and coffee cake.)  I went to bed that night thinking of the fantasy pavlova I had imagined I was going to make instead of that mush that was now sitting in the trash.

A few days later I was at Walmart and saw a beautiful display of berries in the market section.  They had blueberries, strawberries, blackberries. $1.88 a carton of bright red strawberries. I practically did a little dance knowing that I was gonna pile up on berries because I had a pavlova to tackle when I got home.  It didn’t matter how many times I had to try and perfect it, I was gonna have some berries on my pavlova.

With determination on my side, and a huge carton of eggs, me and my KitchenAid went to work.  I didn’t change much of Ina Garten’s recipe, I just baked it at a different temperature and made sure it was cooked all the way through before I even attempted to place it on a platter. Now that I know how to make it, I’ll be sure to whip it up for my friends the next time they’re here to visit.  Live and learn.

Ingredients for berry pavlova:

• 4 – extra large egg whites
• 1 1/8 – cups sugar
• 2 – teaspoons cornstarch
• 1 – teaspoon vinegar or fresh lemon juice
• 1/2 – teaspoon vanilla extract
• 2 – cups whipped cream
• 2 – cups berries ( I used a combo of strawberries, blueberries, and blackberries)

Directions:

1. Preheat oven to 350 degrees fahrenheit.
2. Place a 9-inch circle piece of wax paper on a cookie sheet. 
3. In a mixer attached with a whisk, whisk egg whites for about a minute on high or until peaks form.
4. With the mixer still on high, slowly start to add in sugar 1 heaping tablespoon at a time. This step should take a total of about two minutes. The whites should be dense and fluffy.
5. Remove the mixture for the mixer.
6. Sift cornstarch over egg whites, then add in vinegar and vanilla. Fold the mixture with a rubber spatula until incorporated. Do not over mix.
7. Spoon the mixture into the center of the wax paper, then with the rubber spatula work your way from the center to the outer edges of the wax paper. Making a perfect pavlova. 
8. Place the pavlova in the oven, then lower the temp to 250 degrees fahrenheit.
9. Bake for 1 hour and 30 minutes.
10. Turn the oven off and leave the pavlova in the oven with the door closed for about 5 hours or until completely cooled down.
11. With a small spatula run it along the edges to remove the wax paper from underneath. Then transfer the pavlova very carefully to a platter.
12. Spread the top with whipped cream, and fresh berries. 
13. Serve immediately.

Disclosure: This post is sponsored by Whole Foods Market. The recipe and opinions are 100% my own.

 My Mom is one of these strange creatures that says “regular chocolate chip cookies are boring.” I don’t know what planet she comes from, but that’s where we part ways. This Mother’s Day she said she wanted a “nice cookie.” I asked “what does that mean exactly?” She said “I don’t know, maybe something with peanut butter and chocolate chips.”

Oh boy…

Recently Whole Foods Market sent me a gift card to spend in store.  I thought why not get something for my Momma? There are soooo many options to choose from and I can make her those cookies she’s requesting (Whole Foods Markets have really yummy Whole Trade 365 Everyday Value^® Milk Chocolate Chips).  I could also boost her morning buzz with Whole Trade Organic Café la Dueña.  This balanced, sweet and chocolaty blend is made with beans harvested by an all-female coffee co-op in Peru, supporting equal employment opportunities for women.  Then there is the wonderful selection of *Whole Trade^®  flowers all Whole Foods carry.  I think I’ll personalize a bouquet for her. Here is a little chart on what each flower means.  I always get confused.  Happy Mother’s Day to my Mom and yours or you!

• Light red carnation – admiration
• Alstoemeria – aspirational
• Calla Lilies – regal
• Gerbera daisies – cheerful
• Pink Roses – appreciation

Ingredients for Chocolate Chip peanut butter cookies:

• 1/2 – cup creamy peanut butter
• 8 – tablespoons butter (room temperature)
• 1/2 – cup sugar
• 1 – cup DARK brown sugar (packed)
• 2 – extra large eggs
• 3 – teaspoons vanilla extract
• 1 – teaspoon almond extract
• 2 1/2 – cups flour
• 1 – teaspoon baking soda
• 1/2 – teaspoon salt
• 12 – ounces semi sweet chocolate chips

Directions:

1. In a mixer add in peanut butter, butter, sugar and brown sugar. Mix on medium speed until creamy and smooth.
2. Add in eggs and continue mixing until combined.
3. Next add in both vanilla and almond extract. Mix to combine.
4. In a separate bowl sift together flour, baking soda, and salt.
5. Then gradually pour the flour mixture into the creamy butter/sugar mixture while the mixer is running on low.
6. Add in chocolate chips. Mix until completely combined.
7. Scoop out a heaping 1/8 cup and slightly mold in your hands.
8. Then place each molded cookie on a cookie sheet lined with a baking mat.
9. Place the cookie sheet in the fridge for 30 minutes.
10. Preheat oven to 375 degrees fahrenheit.
11. Remove cookie sheet from fridge and place in the oven
12. Bake cookies for 15 to 16 minutes or until edges are golden.
13. Allow cookies to cool for 5 minutes before transferring to a wire rack to cool completely.
14. Enjoy!