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.

Watermelon – I can’t even say the word or even think it without a flood of images and memories shooting through my mind.  It’s funny because as a child I wouldn’t eat it because I hated the laborious task of having to take out the seeds.  Then came along the genius seedless watermelon.  Since then I’m all over it, and have had a mad amour with the fleshy red fruit.  I have many watermelon recipes here on my blog t0 prove it!  To tell you the truth, in my opinion,  it makes for the perfect Summer after-dinner dessert, or drink / agua, or salad, or eat while you watch t.v., or anything else you might fancy it in.  I must mention  I use to sing in a band many moons ago called “Boca De Sandía” ( which means “Watermelon Mouth” in spanish), and I only have glorious memories as the front person of a band with such a cool name.  Yes, I’m consistent with what I like.  I have always incorporated food into my art or music.  Who nows, maybe it was the influence of Frida Kahlo’s piece “Viva La Vida” (pictured below) that got me so into watermelon and in turn inspired me to name my band that.  All I know is I’m here today and I love me some sandía.

I decided as a way to welcome in Summer, I was going to make myself a nice Watermelon margarita and revisit some of the other sandía recipes I have here on my blog.  Heck, I’m even going to showcase a few ideas from my friends.  Get the recipe for my Watermelon margarita below and/or check out a handful of other wonderful watermelon recipes.  Stick around for tips on how to pick the perfect watermelon video.  We are all ready for watermelon and Walmart is the place to buy them.  That’s where I got mine and they’re super sweet, seedless, and 100% fresh guaranteed or your money back!

Ingredients for watermelon margaritas: 

• 1 – small lemon
• 1 – small lime
• 1/3 – cup sugar
• 1 – small seedless watermelon
• 1/2 – cup tequila
• 7 – cups ice
• optional: sugar, or salt, or tajin
• 2 – strawberries
• mint

Directions:

1. Cut the peeling off both the lemon and lime, and place the peelings in a glass. Pour the sugar over the peelings. Then squeeze the inner flesh of the lime over the sugar. Set to the side for 1 hour. This will make a citrus syrup.
2. Cut watermelon in half. With a large spoon, scoop out the inside of the watermelon. You will now have two watermelon shells, that can be used as cups.
3. Place all the insides of the watermelon into a blender.
4. Place a strainer on top of the blender then pour the citrus syrup through the strainer, catching all the citrus peel.
5. Now pour the tequila through the strainer on top of the citrus peel. This will remove any sugar left on the peel.
6. Remove the strainer from the top of the blender and place lid on top. Blend watermelon mixture till smooth.
7. Then add ice to blender and blend again till frosty smooth.
8. Dip watermelon shell in either sugar, salt or tajin to rim the edges. I used tajin.
9. Pour margarita into the center.
10. Garnish with strawberries, lemon slices, and mint. 
11. Enjoy!

MORE WATERMELON RECIPES:

Beet Watermelon Cucumber Salad In A Honey Lime Dressing : Presley’s Pantry

Bionico (Mexican Fruit Salad): Presley’s Pantry

Watermelon Jicama Salad: At The Fire Hydrant 

Minty Melon Salad: Nibbles and Feasts 

Paletas De Sandia Y Pepino: Sassy Mama In LA

 Strawberry Watermelon Smoothie: Mommy’s Kitchen

Watermelon Granita: MomAdvice

WATCH THE VIDEO BELOW ON HOW TO PICK A GREAT WATERMELON!!!!!

Disclosure: This post is sponsored by the lovely Tabasco family. It is my pleasure to be a Tabasco Tastemaker. The recipe and opinions are my own.

The first time I had buffalo cauliflower I thought it was the most brilliant thing ever. My Mom who is a vegetarian and use to love buffalo wings could now partake in a non carnivore version. The buffalo cauliflower is slowly swooping in and stealing the hearts of   vegetarians and meat eaters alike. I know it has it’s grips on me.

Back in March of this year I was invited to Avery Island, the home of Tabasco, as one of the #TabascoTastemakers . I spent a few magical days there taking in the bayou and all the charms of the south…. especially the food. Can you say the best crawfish….ever? In those days I tasted all the different Tabasco sauces “Tabasco” makes, and of course I had few favorites. I will be posting more about my trip and the different flavors I tried over the course of a handful of posts, but I’d like to start with the Buffalo Tabasco. The second it touched my tongue, I knew I would  recreate buffalo cauliflower paired with blue cheese, carrots, and celery. That’s exactly what I did. My Mom loved it, and so did my man. Not only that… so easy to make when the buffalo flavor comes in a bottle.

Ingredients for buffalo cauliflower:

• 1 – head cauliflower (cut into pieces)
• 1/2 – cup flour
• 1/4 – cup bread crumbs
• 1 – teaspoon garlic powder
• 3/4 – cup water
• 1/2 – bottle Tabasco Buffalo Style Sauce
• carrot sticks
• celery sticks
• blue cheese dressing

Directions:

1. Preheat oven to 450 degrees fahrenheit.
2. Cut cauliflower into pieces, removing most of the stem.
3. In a bowl, whisk flour, bread crumbs, garlic powder, and water together until smooth. Set to the side.
4. Line a baking tray with a non stick baking mat. I also lightly greased it.
5. Dip each piece of cauliflower into the flour/water batter. Just enough to coat each piece.  
6. Place the cauliflower on the lined baking tray. 
7. Bake for 10 minutes, then remove from oven and flip each piece over, place back in the oven for an additional 10 minutes.
8. Remove cauliflower from oven. Using a pastry brush, coat each cauliflower generously with tabasco buffalo style sauce. 
9. Place back in the oven for 5 minutes.
10. Let cool for 10 minutes, then serve with carrot sticks, celery sticks, and blue cheese dressing. 
11. Enjoy!

I was recently assigned a job by Walmart to go review a show by the Guatemalan musical artist, Ricardo Arjona.  The show inspired me to run home and to make the classic Guatemalan dish, tostadas de guacamole.  More on that later;  back to the Ricardo Arjona show.  It wasn’t just any show, it was a show specifically for his true-blue fans.  The only way to get into the event was if you were in his fan club, or if were lucky enough, by winning tickets on a local radio program.

What I realized about Mr. Arjona’s fan-base is that they are wildly-insane-crazy about him.  The first thing I saw as I got to the venue, The Mayan Theater in downtown Los Angeles, was the massive line of people that wrapped around the block so they could secure a good seat.  Then as I walked by the line, everybody was singing at the tops of their lungs, song after song by their aforementioned favorite singer.  Some fans even made signs to hold up once they got inside.  There was a lot of love everywhere.  It was a really sweet sight to see.

Once the show got underway, the fans roared in a frenzy as their hero hit the stage to sing the first song.  As fast on their feet and loud as they were, they quickly settled down so they could hear the music.

His setlist ran the gamut from his biggest hits to the newest songs.  The music itself was played in a stripped down, skeletal version, un-plugged if you will.  There was one acoustic guitar, a percussionist and Ricardo (sometimes on guitar or piano.)  It was a very simple set-up compared to the massive production for an artist of his stature.  It was very intimate.

 His voice sounded in top form and the band’s chops were equally good.  The banter to his fans between songs was genuine and charming.  He seemed delighted to be performing for the people that appreciate his music the most.

Ricardo is celebrating the release of his recently released CD titled, Viaje.  The rumor on the street is that he’s about to embark on a grand world tour.  You could buy the CD at Walmart!
Like I said earlier, I was feeling moved by the show and realized that I didn’t have any Guatemalan dishes on my blog so I decided to make tostadas de guacamol.  Check out the simple recipe below:
Ingredients for tostada de gaucamol:

• ready made tostadas
• refried black beans
• tomato (sliced)
• onion (sliced)
• avocado (sliced)
• cotija cheese (crumbled)
• fresh oregano (chopped)
• lime

Directions:

1. Start with a tostada, and smear 2 tablespoons into the center.
2. Layer a few slices of tomato, onion, and avocado.
3. Crumble cheese, and sprinkle some oregano on top.
4. Squeeze lime on top.
5. Enjoy!

It’s been a little over a month and I have been working hard at my exercise routine. Trying my hardest to be as active as possible at least 5 times a week. I am very fortunate that I have a great support team behind me. My fiance joins me most of the time for a serious hike or a walk/run/jog/walk, and then I have my pilates class which my best friend A-dre (who recently moved next door to me, I know I’m lucky to have my best gal living a few steps away) likes to join me for. I must admit this wellness/exercise thing is a serious commitment. I tell myself as I’m sweating buckets in the California heat “it is all for the greater good of my health.”  Of course I’m doing it for vanity (I need to lose some lbs.), but I’m also doing it for sanity. I love the feeling of an accomplished workout at the beginning of my day.

Lately I have been making a refreshing “agua de pepino y yerba buena” that I like to keep on tap chilled in the fridge. It’s my reward when I come back home with a complete overheated RED face from a thorough workout. Walmart makes it easy to keep it handy and with low prices on both cucumber and mint, why wouldn’t I make it often? This is the way I’m staying hydrated this spring/summer, with the people I love most drinking a glass beside me. Cheers to cucumber mint water.

Ingredients for agua de pepino y yerba buena:

• 3 – large cucumbers (cut into big pieces)
• 1 – lemon peeled
• 1/2 – cup mint leaves (stems removed/leaves only – I used Melissa’s Produce)
• 1/2 – cup sugar
• 10 – cups water

Directions:

1. Place cucumbers, lemon, mint leaves, sugar in a blender, and then add a cup of water. Blend until smooth.
2. Pour the mixture through a sieve that pours into a pitcher.
3. Add the remaining water to the pitcher and give it a stir.
4. Place the pitcher in the fridge and allow to chill.
5. Pour agua into a cup and garnish with a mint sprig.
6. Enjoy!

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!