Easy Entertaining – Taco Bar

May 17, 2013 · 12 Comments

Taco bar party prep flowers

Last weekend we had a little get together at our house for my husband and his cohort before everyone starts to head off in different directions as their PhD program comes to the beginning of the end. It was a potluck of sorts, but since we covered the main food as we were hosting, I thought it would be fun to talk about it here.

Life has been crazy lately and while I do love entertaining there was absolutely no time for anything complicated. I’ve previously discussed my love for taco night, so when I started brainstorming ideas for food I realized that was the perfect solution. Fun, simple and able to accommodate various dietary allergies and restrictions. Win win and win.

A Little Advance Planning

A few days before the party, I finalized my menu for the day and made up a grocery list of everything I would need. I refuse to go back to the food store more than once a week – so either I get it then or not at all (I’m also obnoxiously organized which may have something to do with it).

The morning of the party, I set up the table I planned to use for our food, threw on a tablecloth (with a table protector underneath – can I just say that I felt like my grandma when I bought this but it has been a lifesaver for our poor dining room table at times) and then set out all the serving dishes and utensils. No running around later to try to find what would be best for each component of the meal.

I bought a small bouquet of flowers and then arranged them in mason jars (my favorite) on the table. I have an obsessive need to make things pretty, if you can’t already tell : ) Hence the color coordinating bowls. I think I have a problem.

Taco bar party prep table setup

Taco Bar

Moving along to the food. Since this was a potluck, our friends brought all drinks (other than water), the appetizers, such as chips, salsa and guacamole, and dessert.

Now, for the actual taco bar. Below is exactly what I served. However, you could easily change this up to what works for you.

To build the tacos:
- corn and flour soft tortillas
- hard corn taco shells (since my husband whined enough and convinced me we needed these)

For the fillings:
- crockpot salsa chicken*
- ground beef

For the toppings:
- shredded lettuce
- freshly grated cheddar and pepper jack cheese
- diced tomatoes
- diced avocados
- sour cream / greek yogurt

For the sides:
- spicy citrus black beans** (which also doubled as a vegetarian filling)
- cilantro lime rice***

As far as the recipes I used:
*For the salsa crockpot chicken, I seasoned 4 large chicken breasts with various spices and then threw them in the crockpot with ½ cup low sodium chicken broth and 2 ½ cups of salsa. Covered and let cook on low for 6 hours before shredding to serve. Easy and a solid base for toppings.
**For the spicy citrus black beans, I used Annie’s recipe (see link). One of my favorite mexican type side dishes.
***For the cilantro lime rice, I used Jess’s recipe (see link). Also delicious and went over really well!

Taco bar

Taco bar toppings

So, looking for a simple entertaining idea?  The taco bar has got you covered.

 

Filed Under: Entertaining, Recipes · Tagged With:

Maple Oatmeal Sandwich Bread

May 15, 2013 · 20 Comments

Maple Oatmeal Sandwich Bread | Cookie Monster Cooking

Homemade bread is one of my very favorite things to make.  There is just something about it that makes me really happy and well, the taste just blows anything you can buy right out of the water.  While this cranberry walnut bread still reigns supreme in my eyes, I decided I should really give some other variations a shot.  Although I did feel like I was cheating on my favorite bread – is that weird?  I guess so, but I can be a little strange sometimes when it comes to food : )  Or really just in general as my husband likes to point out.  But I’m cool with it, so it’s all good.

Maple Oatmeal Sandwich Bread | Cookie Monster Cooking

Anyway, let’s get back to this maple oatmeal sandwich bread.  It is a pretty simple dough and like most bread, the majority of time is spent just hanging out waiting for it to rise.  So what can you do during that down time?  Might I suggest getting in a quick workout or doing something productive?  But, if you’re like me, you’ll either bake cookies (or some other dessert) or decide that you absolutely must catch up on DVR’d episodes of Psych.  I do love me some Shawn and Guster.  And the blueberry.  Yes yes.  Anyone else watch?

Maple Oatmeal Sandwich Bread | Cookie Monster Cooking

And then when you are done watching Psych, you can enjoy a nice slice of toasted homemade bread.  This is a hearty loaf with just a hint of that wonderful maple flavor.  I really like that there are both oats and whole wheat flour inside, giving it a little more nutritional value.  It works great for breakfast with some jam or a little peanut butter, or for sandwiches.  Or for mindlessly consuming while getting sucked into your favorite TV shows.

Print
Maple Oatmeal Sandwich Bread

Yield: 1 loaf

Ingredients

  • 1 cup plus 2 tablespoons warm water (105 to 115 degrees)
  • 2 ¼ teaspoons (1 package) instant yeast
  • 1 large egg
  • 2 tablespoons unsalted butter, room temperature
  • ¼ cup pure maple syrup
  • ¾ teaspoon maple extract
  • 1 tablespoon honey
  • ½ teaspoon cinnamon
  • 1 teaspoon salt
  • 2 cups all-purpose flour
  • 2 cups whole wheat flour (or white whole wheat flour)
  • 1 cup old-fashioned oats

Instructions

  1. In the bowl of a stand mixer fitted with the dough hook, add the warm water. Sprinkle in the yeast then mix for a few seconds to combine. Add in the egg, butter, maple syrup, maple extract, honey, cinnamon, salt, both kinds of flour and oats. Turn the mixer on low and beat until the dough is smooth and starts to climb the dough hook, about 5 to 8 minutes. If the dough is too sticky, add in additional flour a little bit at a time (about ¼ cup or so).
  2. Form the dough into a ball and then place in a large oiled bowl. Flip once to coat then cover with plastic wrap. Let rise in a warm area until it has doubled in bulk, about 1 ½ hours.
  3. Grease a 9 by 5 inch loaf pan with butter or nonstick cooking spray. Next, grease one side of a piece of plastic wrap. Gently deflate the dough and then place on a lightly floured surface. Knead by hand for about 2 minutes, until smooth. Form the dough into a 8 by 3 inch log and then place in the prepared pan. Cover loosely with the prepared plastic wrap, greased side down. Let the dough rise again for about 45 minutes, until the center of the log is about 1 ½ inches higher than the pan.
  4. Preheat the oven to 350 degrees. Gently remove the plastic wrap from the dough. Bake for 30 to 45 minutes, until the loaf is golden brown and the center of the bread is about 180 degrees using an instant-read thermometer. Let the loaf cool in the pan for 15 to 20 minutes, then remove to a wire rack to cool completely before slicing.
http://cookiemonstercooking.com/2013/05/15/maple-oatmeal-sandwich-bread/

Source:
Adapted from Bon Appetit via Epicurious.

 

Filed Under: Breads, Recipes · Tagged With:

Chocolate Chip Buttermilk Cake

May 13, 2013 · 39 Comments

Chocolate Chip Buttermilk Cake | Cookie Monster Cooking

Let’s talk cake.  Chocolate chip buttermilk cake to be exact.  And let me first just say that this is absolutely one of those desserts that you can have for breakfast.  So go ahead and just do it.  It’s a great way to start the day.  Little bit of a sugar high compared to my normal english muffin, but that’s okay.

Chocolate Chip Buttermilk Cake

So, I have wanted to make a cake with buttermilk for a while now and after playing around in the kitchen decided that this is my favorite.  The buttermilk is definitely the star of the show with this dessert – you can tell that it’s not an ordinary plain vanilla cake.  There’s a little something special going on.  To spice it up a bit more, I added in some mini chocolate chips (because chocolate is always a good thing) and then a crumb topping (because a crumb topping is definitely always a good thing too).

Chocolate Chip Buttermilk Cake

Look at that gorgeous cake.  How could you not want to eat a giant piece right now?  And for that reason it’s probably for the best that we no longer have any left in our house.  Otherwise I’d be all over it.

Print
Chocolate Chip Buttermilk Cake

Yield: 1 9 by 13 inch cake

Ingredients

    For the cake:
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • ¾ teaspoon salt
  • ½ cup unsalted butter (1 stick), room temperature
  • 2 cups packed light brown sugar
  • 2 large eggs
  • 2 cups buttermilk
  • 2 teaspoons vanilla extract
  • ½ cup mini chocolate chips
    • For the crumb topping:
  • ¾ cup all-purpose flour
  • ¾ cup packed light brown sugar
  • pinch of salt
  • 6 tablespoons unsalted butter, cold and cut into small pieces
    • For serving:
  • confectioners’ sugar, optional

Instructions

  1. Preheat the oven to 350 degrees. Grease a 9 by 13 inch baking pan and set aside.
  2. To make the cake - in a medium bowl, whisk together the flour, baking soda and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, add the butter and brown sugar. Beat on medium speed for about 1 to 2 minutes until smooth. Add in the eggs and beat until combined. Pour in the buttermilk and vanilla extract and use a wooden spoon to stir until incorporated (don’t try mixing with your mixer for this step or the liquid will go everywhere, even on low speed - trust me). Add the flour mixture to the bowl. With the mixer on low speed, beat until just incorporated. Remove the bowl from the mixer and gently fold in the mini chocolate chips. Pour the batter into the prepared baking dish and use a spatula to smooth evenly in the pan.
  4. To make the crumb topping - add the flour, brown sugar and salt to a medium bowl. Whisk to combine. Add the cold butter chunks to the bowl. Using your fingers or a pastry blender, cut the butter into the mixture. Continue until the mixture resembles even-sized crumbs. Evenly sprinkle the streusel over the top of the cake batter (don’t press into the cake).
  5. Bake for 35 to 40 minutes, until a toothpick inserted into the middle of the cake comes out clean. Transfer the pan to a wire rack to cool completely. Before serving, dust with confectioners’ sugar, if desired.
http://cookiemonstercooking.com/2013/05/13/chocolate-chip-buttermilk-cake/

Source:
Adapted from King Arthur Flour.

 

Filed Under: Breakfast, Cakes & Cupcakes, Chocolate, Dessert, Recipes · Tagged With: , , ,

Life Lately – Spring 2013

May 10, 2013 · 14 Comments

Flowers in DC

So many pretty flowers.  But of course we missed the cherry blossom festival in DC … again.  For like the seventh year in a row.

Trips to NJ

A few trips to visit my family in New Jersey.  To celebrate Easter, my sister’s birthday and a very special first communion.

Emma and Simba

The ensuing showdowns that took place between Emma and her cousin Simba while we were there.  They’re not exactly the best of friends.  Frenemies, more like it.  Emma is a little tired after these trips.  It’s hard being a beagle.

Grandma's recipe books

Getting to look through my grandma’s old recipe books.  Priceless.

A southern season

A quick trip to North Carolina – where we discovered this place after hearing so much about it.  Not gonna lie, it was pretty awesome.

Emma

And just one more picture of my snuggly beagle.  Because she’s the cutest dog on the planet.  Not that I’m biased or anything : )

 

Filed Under: Personal, Recipes · Tagged With:

Breakfast Quesadillas

May 8, 2013 · 17 Comments

Breakfast quesadillas

These breakfast quesadillas are my newest obsession.  I would eat them for breakfast all the time if I could.  But I always seem to be running out the door to work during the week so unfortunately these only happen on the weekends.

So quite a few weeks ago I ordered breakfast quesadillas when we went out for brunch and I knew immediately that I wanted to recreate something similar at home – with some changes of course.  This version below is my idea of a perfect breakfast – eggs, plenty of chicken sausage, pico de gallo and a good amount of cheese all sandwiched together inside of a tortilla.  The pepper jack gives them just a hint of kick and you absolutely must serve these with even more pico and some plain greek yogurt.  Gotta do it right.

Breakfast quesadillas

So who wants to come make me one of these this morning?  Any takers?  Husband?  Yes?

Print
Breakfast Quesadillas

Yield: 4 servings

Ingredients

  • 2 links chicken sausage, casings removed
  • ½ teaspoon olive oil
  • ½ of a green bell pepper, diced
  • 6 large eggs
  • 1 tablespoon milk
  • ¼ teaspoon salt
  • freshly ground pepper, to taste
  • 1 tablespoon unsalted butter
  • 4 large whole wheat quesadillas
  • ½ to 1 cup freshly grated pepper jack cheese
  • 4 tablespoons pico de gallo, plus more for serving
  • nonstick cooking spray
  • plain greek yogurt, for serving

Instructions

  1. Set a large nonstick skillet over medium-high heat. Add in the sausage and cook until browned and cooked through (using a wooden spoon to break it up into smaller pieces as it cooks). Use a slotted spoon to transfer the sausage to a medium bowl. Set aside. Return the skillet to the heat and add in the olive oil. Add the green pepper about cook for about 3 minutes, until crisp tender. Transfer to the bowl with the sausage and set aside.
  2. In a medium bowl, whisk together the eggs, milk, salt and pepper. Wipe out the skillet then set it over medium heat. Add in the butter. When melted, add in the eggs. Stir occasionally until cooked through and scrambled.
  3. Drain off any accumulated juices from the bowl with the sausage, then add the sausage and peppers to the eggs. Mix to combine.
  4. Place a tortilla on a work surface. Spoon ¼ of the egg mixture on half of a tortilla, leaving a small border around the edge. Top with a ¼ of the cheese and then 1 tablespoon of the pico de gallo. Fold the empty half of the tortilla over the filling to form a semicircle. Repeat with the remaining tortillas.
  5. Wipe out the skillet you used for the eggs and set over medium high heat. When hot, spray lightly with nonstick cooking spray. Place an assembled quesadilla in the pan and cook, flipping once halfway through, until both sides are browned and the cheese is melted. Repeat this process with the remaining quesadillas. Cut into triangles and serve with additional pico de gallo and greek yogurt.
http://cookiemonstercooking.com/2013/05/08/breakfast-quesadillas/

Source:
Cookie Monster Cooking

 

Filed Under: Breakfast, Eggs, Main Dish, Poultry, Recipes, Weeknight · Tagged With: , , , ,

Blueberry, Almond and White Chocolate Cookies

May 6, 2013 · 29 Comments

Blueberry, almond and white chocolate cookies

The first time I made these cookies was while I was visiting my parents over Easter weekend.  I wanted to make some type of dessert that had a spring-ish feel.  We were running a little short on time so I starting throwing ingredients together and ended up creating these on the fly – trying to quickly write down what I was doing just in case we loved them.

And love them we did.  My dad told me they were his favorite cookie ever (um? holy compliment!) and I was just as smitten with them myself.  Although I’m not sure I could declare them my favorite cookie ever – that would take a lot of thought and consideration.  Cookies are very serious business around here : )

Blueberry, almond and white chocolate cookies

When we got home, I knew I wanted to make these again asap so that I could share them here with you.  Except you see, I ran into a little problem.  A little snafu if you will.  They didn’t come out the same (and not in a good way).  So what does a girl do?  I made these cookies over and over and still could not for the life of me figure out what the problem was.

Blueberry, almond and white chocolate cookies

It took a few weeks before the light bulb finally went off – I wrote the ingredients down wrong when we were at my parents.  That’s what I get for being in such a rush all the time.  But lucky for you, and me, I finally figured it out.  And so I give you one of my new favorite cookies.  Blueberry, almond and white chocolate cookies to be exact.  Filled to the brim with all these wonderful add-ins yet with a base that is still chewy and soft.

Pure cookie goodness I tell you.

Print
Blueberry, Almond and White Chocolate Cookies

Yield: about 36 to 40 cookies

Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon almond extract
  • zest from one lemon (about 1 tablespoon)
  • 1 cup chopped white chocolate (or chips)
  • 1 cup chopped almonds (or slivered almonds)
  • 1 cup dried blueberries

Instructions

  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar and granulated sugar. Beat on medium speed until creamy, about 1 minute. Add in the eggs, one at a time, beating after each addition until combined. Add in the vanilla extract, almond extract and lemon zest. Beat until combined. With the mixer on low speed, slowly add in the flour mixture and beat until just combined. Remove the bowl from the mixer and gently fold in the white chocolate, almonds and blueberries.*
  4. Scoop about a heaping tablespoon of dough (I used my large cookie scoop) and drop onto the prepared baking sheet, spacing the balls about two inches apart. Bake for 9 to 11 minutes, until the cookies are a light golden brown around the edges and the centers are just set. Let the cookies cool on the baking sheet for 3 to 5 minutes, then remove to a wire rack to cool completely.

Notes

*While not necessary, you can chill the dough in the refrigerator for about 20 to 30 minutes after you fold in all the add-ins. I’ve found that chilling the dough helps them bake up a little thicker (which is my preference).

http://cookiemonstercooking.com/2013/05/06/blueberry-almond-and-white-chocolate-cookies/

Source:
Cookie Monster Cooking

 

Filed Under: Cookies, Dessert, Easter, Holidays, Recipes · Tagged With: , , ,

Fresh Honey Margaritas

May 3, 2013 · 17 Comments

Fresh honey margaritas

Since I shared my favorite recipe for homemade salsa earlier this week, it only seems appropriate to talk about margaritas today.  Because we all know that they go hand in hand.  Like peanut butter and jelly.  Or really, peanut butter and chocolate in my mind.  Or like cookies and milk.  Ah yes, one of my favorite combinations.

But I need to stop getting sidetracked.  Salsa and chips with homemade fresh honey margaritas.  Now that is definitely a happy hour match made in heaven that will help put even the worst of weeks behind you.

Fresh honey margaritas

Now these margaritas do take a little bit of advance planning, but it’s definitely worth it.  That way, when you really need a drink after a long work week, it will be all ready to go.  These margaritas are made with freshly squeezed lime and lemon juice, which is first steeped in zest.  It’s sweetened with an easy honey simple syrup, which takes them up a notch from your average margarita.  These definitely aren’t weak … but I think we could all use a good drink sometimes.

Print
Fresh Honey Margaritas

Yield: 4 to 6 servings

Ingredients

  • 1 cup water
  • ⅓ cup honey
  • 4 teaspoons lime zest
  • 4 teaspoons lemon zest
  • ½ cup freshly squeezed lime juice (from about 4 to 6 limes)
  • ½ cup freshly squeezed lemon juice (from about 3 lemons)
  • pinch of salt
  • 1 cup tequila
  • 1 cup triple sec
  • ice cubes, for serving

Instructions

  1. Begin by making a simple syrup. Add the water and honey to a small saucepan. Set over medium heat and stir occasionally, until the honey has completely dissolved into the water. Remove from the heat and set aside. Let the syrup cool completely before proceeding. You can make this in advance and store in the refrigerator until ready to use.
  2. In a medium bowl or a large liquid measuring cup, add the honey simple syrup, lime and lemon zest, lime and lemon juice and salt. Mix to combine then cover with plastic wrap. Refrigerate for at least 4 hours, or up to 24 hours.
  3. Strain the juice mixture into a pitcher (and discard the zest). Add the tequila and triple sec to the pitcher and stir to combine.
  4. Use salt or sugar to rim the serving glasses if desired. Fill each glass with some ice cubes. Pour the margarita mixture over the ice and serve immediately.
http://cookiemonstercooking.com/2013/05/03/fresh-honey-margaritas/

Source:
Adapted from Cook’s Illustrated Mexican Favorites.

 

Filed Under: Drinks, Recipes · Tagged With:

My Favorite Restaurant-Style Salsa

May 1, 2013 · 24 Comments

Restaurant-style salsa

I could eat chips and salsa all day every day.  I’m obsessed – and always have been.  My husband is even worse.  It has gotten to the point where I can’t buy tortilla chips or make salsa on a regular basis since all we want to do is eat it.  All of it.  Immediately.

Restaurant-style salsa

It’s taken me awhile to find the one – my go-to version for homemade salsa.  I’ve tinkered with so many recipes and we’ve taste-tested our way through (hard life, right?).  But I’ve finally settled on this recipe and have declared it my favorite.  Now, let me just say that this is my favorite.  If it was my husband’s choice, it would be spicier.  This version is pretty mild in heat, so feel free to adjust if you want some more kick.  I personally don’t like it when my eyes water or I start choking because of spice.  But I’ll be the first to admit that I’m a big baby when it comes to spicy food.

Restaurant-style salsa

This recipe makes a lot of salsa and sometimes I’ll stir in some black beans or corn to change it up a bit.  It’s pretty great that way too.

And now I’m off to go make another batch.  Cinco de Mayo is coming up so that’s an excuse to consume way too much chips and salsa, right?  At least that’s what I’m going to tell myself.

Print
My Favorite Restaurant-Style Salsa

Ingredients

  • 1 can (28 ounces) whole peeled tomatoes with their juice
  • 1 can (15 ounces) diced tomatoes, drained or not drained*
  • ¼ cup diced onion
  • 2 cloves garlic, minced
  • 1 jalapeno, seeded and diced
  • 1 tablespoon red wine vinegar
  • ¼ teaspoon granulated sugar
  • ¼ teaspoon salt
  • 2 teaspoons ground cumin
  • ½ cup cilantro
  • juice of 1 lime

Instructions

  1. Add all of the ingredients to the bowl of a food processor. Pulse until the salsa reaches your desired consistency (it takes me about 10 brief pulses - be careful not to go too fast or you may overdo it). Adjust the seasonings if needed.
  2. Transfer to an airtight container and let chill in the refrigerator for at least 1 to 2 hours for the flavors to meld before serving.

Notes

As noted in the original recipe, this makes a large batch of salsa. If you use a large food processor (12 cup) it will work just fine. If you have a smaller one, you may want to do it in batches.

*Whether or not you drain this can depends on how much liquid you like in your salsa. I personally drain almost all of the liquid from this can before adding to the food processor.

http://cookiemonstercooking.com/2013/05/01/my-favorite-restaurant-style-salsa/

Source:
Adapted from The Pioneer Woman.

 

Filed Under: Appetizers, Recipes, Snacks · Tagged With: ,

Lemon Lime Cookies

April 29, 2013 · 28 Comments

Lemon lime cookies

I did not have high hopes for these cookies.  To be honest, I thought I would end up hating them and would just give them away to others.  Until recently, the thought of putting lemon in dessert always grossed me out, but I’m slowing coming around to it, so I thought these cookies would be fun to try.

Lemon lime cookies

And you know what?  I loved them.  Go figure, huh?  I liked them so much that my husband had to pry them away from me to share.  Sometimes I don’t like to share my cookies : )  Okay, a lot of times I don’t like to share my cookies.  I have no shame when it comes to this.

So let’s talk about these sweet treats shall we?  The cookie itself is soft and chewy, and filled with a wonderful vanilla flavor as a base.  You get little bursts of lemon and lime freshness from all the zest, and then it’s finished off with some confectioners’ sugar.  Awesome?  Yes.  Another bonus – they’re really pretty with the little flecks of zest from the citrus.

Lemon lime cookies

So who is no longer afraid of lemon in dessert?  This girl.

Print
Lemon Lime Cookies

Yield: 18 to 20 cookies

Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 2 teaspoons lime zest (from 1 to 2 limes)
  • 1 teaspoon lemon zest (from 1 lemon)
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup confectioners’ sugar, sifted

Instructions

  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
  2. In a small bowl, whisk together the flour, baking powder and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, add the granulated sugar, lime zest and lemon zest. Use your fingers to work the zest into the sugar, until the sugar is moist and fragrant. Add in the butter and then beat on medium speed until light and fluffy, about 2 minutes. Add in the eggs one at a time, beating after each addition until combined. Add the vanilla extract and beat until combined. With the mixer on low, slowly add in the flour mixture. Beat until just incorporated.
  4. Add the confectioners’ sugar to a shallow bowl. Scoop about 2 tablespoons of dough (I used my large cookie scoop) and roll into a ball. Place the ball in the confectioners’ sugar and toss to coat. Transfer to the prepared baking sheet, spacing the balls about 2 inches apart. Bake for 10 to 12 minutes. The cookies will still be light in color but the surfaces should be “cracked.” Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
http://cookiemonstercooking.com/2013/04/29/lemon-lime-cookies/

Source:
Adapted from Tracey’s Culinary Adventures. Originally from the Cooking Channel.

 

Filed Under: Cookies, Dessert, Recipes · Tagged With: ,
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