2021 at 06:30PM The Recipe Critic लेबलों वाले संदेश दिखाए जा रहे हैं. सभी संदेश दिखाएं
2021 at 06:30PM The Recipe Critic लेबलों वाले संदेश दिखाए जा रहे हैं. सभी संदेश दिखाएं

सोमवार, 27 दिसंबर 2021

Homemade Tortillas

These homemade tortillas not only taste amazing but they are simple and easy to make. They will knock your socks off and take any recipe to the next level!

Mexican recipes are so delicious and these tortillas are perfect for them. Try making these tortillas to go with these tacos, chimichangas, or even breakfast enchiladas!

A stack of tortillas.

Homemade Tortillas

I know that we all go to the store and grab a bag of tortillas and put them in the cart. Maybe we even go the extra mile to get the uncooked ones from Costco and take the extra step to cook them up. But trust me when I say that you need to stop buying tortillas from the store and you need to make these instead! They are THAT good. Plus, they are easy to whip up and I can double the recipe to make sure that I have some on hand all the time!

Not only are these simple to make but your kids will LOVE helping you. They can help make and then roll them out for you! The thing that I like about making them at home is I can make them any size that I want. That way, when I make street tacos or burritos, I can customize the size of the tortilla! Entrees, sides, and even desserts can be made using these homemade tortillas. Whip these up, you won’t regret it!

Ingredients to Make Homemade Tortillas

These tortillas only use five ingredients! And not only that but they are ingredients that I bet you already have in your kitchen! See the recipe card at the bottom of the post for exact measurements.

  • Flour: All purpose flour works great for these tortillas.
  • Salt: You don’t need too much salt to enhance the flavor of these tortillas.
  • Baking powder: This will keep the tortillas soft.
  • Vegetable oil: This is used to combine the ingredients.
  • Warm water: The warm water is added to bring everything together.
4 pictures showing how to mix the dough.

Let’s Make Some Tortillas

Putting these homemade tortillas together is the easy part! The hard part is waiting for them to rest before you cook them. Don’t skip this step. Letting the dough rest will make it easier to roll out!

  1. Whisk: In a large bowl whisk together the flour, salt, and baking powder.
  2. Add oil and water: Add the oil to the flour mixture and use a fork or a pastry cutter to combine them until the flour becomes crumbly or shaggy. Add the water to the mixture and combine until the dough starts to come together. If it’s too dry, add more water 1 teaspoon at a time.
  3. Cover dough and let it rest: Transfer the dough to a floured surface and knead for a few minutes, just until smooth. Cover the dough with a dish towel and let rest for 30 minutes or up to 2 hours. Giving it time to rest will make it easier to roll out.

Roll Out Dough

  1. Divide and roll out: Divide the dough into 10 equal portions. Keeping the remaining dough covered, press each piece into a disc and then roll out as thin as you can get it, making it roughly 8 inches and as circular as you can. Place the rolled-out tortillas in a stack, placing parchment paper between them so they don’t stick to each other.
  2. Cook tortillas: Heat a large heavy-bottomed skillet or cast iron pan over medium-high heat and once it’s nice and hot, place the first tortilla down in the pan. It will take about 30-45 seconds for each side to cook. It will puff up and begin to get browned spots. Flip it over and cook for another 30-45 seconds. Transfer to a dish towel or tortilla warmer and cook the next tortilla.
  3. Serve warm: These tortillas are best served warm, right after cooking, but they can be wrapped well in plastic wrap or placed in a ziplock bag and stored in the fridge for up to two days. Reheat in the microwave with a lightly damp paper towel for 15-20 seconds or so.
4 pictures showing how to roll out the dough and cook it.

Ways to Use Homemade Flour Tortillas

Homemade tortillas are so versatile and they can be used in so many ways. Here are a few ideas for you to try out!

  • Sandwich wraps: These tortillas are soft and plyable which makes them perfect for sandwich wraps. Add in all of your favorite sandwich ingredients and wrap them up in this delicious tortilla. Or, try out these Turkey Bacon Ranch Pinwheels. They are so delicious!
  • Make them sweet: I love adding on some cinnamon and sugar to sweeten these tortillas up. Check out these Cinnamon Sugar Tortilla Chips for the exact recipe!
  • Make them chips: Cut up the cooked tortilla and bake them at 400 degrees for 5 minutes. Use them to dip in this Pineapple Salsa or Hummus for a yummy snack!
A stack of homemade tortillas on a platter.

How to Store Leftovers

Once these homemade tortillas have cooled then you can put them in a ziplock bag in your fridge. They will last for about 2-3 days.

Print

Homemade Tortillas

These homemade tortillas not only taste amazing but they are simple and easy to make. They will knock your socks off and take any recipe to the next level!
Course Side Dish
Cuisine Mexican
Keyword homemade tortillas, tortillas
Prep Time 1 hour 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Servings 10 8-inch Tortillas
Calories 228kcal
Author Alyssa Rivers

Ingredients

  • 2 cup All Purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 5 Tablespoons vegetable oil or melted butter
  • 2/3 cup warm water

Instructions

  • In a large bowl whisk together the flour, salt, and baking powder.
  • Add the oil to the flour mixture and use a fork or a pastry cutter to combine them until the flour becomes crumbly or shaggy. Add the water to the mixture and combine until the dough starts to come together. If it’s too dry, add more water 1 teaspoon at a time.
  • Transfer the dough to a floured surface and knead for a few minutes, just until smooth. Cover the dough with a dish towel and let rest for 30 minutes or up to 2 hours. Giving it time to rest will make it easier to roll out.
  • Divide the dough into 10 equal portions. Keeping the remaining dough covered, press each piece into a disc and then roll out as thin as you can get it, making it roughly 8 inches and as circular as you can. Place the rolled-out tortillas in a stack, placing parchment paper between them so they don’t stick to each other.
  • Heat a large heavy-bottomed skillet or cast iron pan over medium-high heat and once it’s nice and hot, place the first tortilla down in the pan. It will take about 30-45 seconds for each side to cook. It will puff up and begin to get browned spots. Flip it over and cook for another 30-45 seconds. Transfer to a dish towel or tortilla warmer and cook the next tortilla.
  • These tortillas are best served warm, right after cooking, but they can be wrapped well in plastic wrap or placed in a ziplock bag and stored in the fridge for up to two days. Reheat in the microwave with a lightly damp paper towel for 15-20 seconds or so.

Video

Notes

Updated on December 27, 2021
Originally Posted on August 1, 2012

Nutrition

Serving: 108 inch tortillas | Calories: 228kcal | Carbohydrates: 24g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Sodium: 293mg | Potassium: 116mg | Fiber: 1g | Sugar: 1g | Calcium: 40mg | Iron: 2mg


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सोमवार, 20 दिसंबर 2021

Easy Homemade Chocolate Sauce

This homemade chocolate sauce has the perfect chocolate flavor and the smooth texture is to die for. It goes on just about anything and is so simple to make!

Homemade sauces are the way to go! They make every dessert so much better. Try drizzling this on some chocolate cake, ice cream, or even these delicious dessert nachos.

Chocolate sauce being poured onto some vanilla ice cream.

Homemade Chocolate Sauce

Forget the store-bought sauce! Stay away from that and make this homemade chocolate sauce instead. It is crazy good and goes on just about anything and everything. Homemade sauces are so handy because they can be made on the spot. So whether you need a little extra because you ran out or you just want more, you can have it ready in less than 10 minutes!

This recipe is great too because you can make it sweeter by just adding in a little bit of powdered sugar. This chocolate sauce and this caramel sauce make such a good combo to try on some brownies. If you are feeling really adventurous then you could make this skillet cookie and drizzle it on top. I mean, it’s chocolate sauce. Can you really even go wrong with what you put it on? It’s insanely delicious, give it a try!

Ingredients in Chocolate Sauce

You probably already have most, if not all, of these ingredients already in your kitchen! Little did you know that if you put them all together that they would make this delicious sauce! See all measurements listed below in the recipe card!

  • Sugar: For a sweeter taste, use powdered sugar instead.
  • Cocoa powder: This will be what gives it that richs, chocolate flavor.
  • Whole milk: I like to use whole milk because its not too thick (like heavy cream) but is creamier than regular milk.
  • Salt: This will enhance all of the other flavors.
  • Vanilla: Vanilla is such a subtle sweetness to this sauce.
  • Flour: This can be used if you want your syrup a bit thicker.

Let’s Make Some Chocolate Sauce!

It really doesn’t get much easier than this recipe. Give it a try, you will never go back to store-bought sauce again!

  1. Mix and cook until thick: In a medium sized pot over medium-high heat, add the sugar, cocoa powder, milk, salt, vanilla, and flour. Bring to a boil for 1 minute and then reduce to a simmer for 5-7 minutes or until it is slightly thick. (You can add powder sugar instead of flour for a sweeter chocolate syrup.)
A bowl of cocoa powder being mixed with milk.

Variations

This classic homemade chocolate sauce is good to put on so many things. But… You can switch it up to use it on even more! Here are a few ways that you can do that.

  • Peppermint extract: You could add in a touch of peppermint extract and it would be a great topping during the holiday season.
  • Add some spice: Throw in a dash of cayenne pepper or chili powder to give it some spice and make it like a Mexican chocolate.
  • Almond extract: Almond and chocolate go so well together. Why not add in some almond extract so this can go on your favorite cheesecake or brownies??
A spoon being pulled out of a pitcher filled with chocolate sauce.

How to Store Leftovers

You can double this recipe so that you can definitely have some to use later. To store it, you will want to place it in an airtight container or bottle and put it in your fridge. It will last about 2 weeks in your refrigerator.

Ice cream in a bowl with chocolate sauce.
Print

Easy Homemade Chocolate Sauce

This homemade chocolate sauce has the perfect chocolate flavor and the smooth texture is to die for. It goes on just about anything and is so simple to make!
Course Dessert
Cuisine American
Keyword chocolate sauce, homemade chocolate sauce
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Calories 263kcal
Author Alyssa Rivers

Ingredients

  • 1 cup sugar
  • 1/2 cup cocoa powder
  • 1 cup whole milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1 tablespoon flour more for thicker syrup

Instructions

  • In a medium-sized pot over medium-high heat, add the sugar, cocoa powder, milk, salt, vanilla, and flour.
  • Bring to a boil for 1 minute and then reduce to a simmer for 5-7 minutes or until it is slightly thick. (You can add powder sugar instead of flour for sweeter chocolate syrup).

Nutrition

Calories: 263kcal | Carbohydrates: 61g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 174mg | Potassium: 248mg | Fiber: 4g | Sugar: 53g | Vitamin A: 99IU | Calcium: 84mg | Iron: 2mg


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सोमवार, 13 दिसंबर 2021

German Chocolate Cookies

German chocolate cookies are classic and delicious! This chocolate cookie has a coconut and pecan topping that is drizzled with chocolate. It’s perfect for any occasion!

I love cookies! There are so many different ones that just taste SOO GOOD. Some of the best tried and true cookies are these snickerdoodles, butter cookies, and these amazing sugar cookies!

A zoomed in shot of German chocolate cookies on a cooling rack.

What are German Chocolate Cookies?

I love it when I can do a crossover of a cake and a cookie. These german chocolate cookies are just that! They have the texture of a cookie but the flavor of your classic German chocolate cake! They also still have that same delicious pecan and coconut German topping that has everyone asking for more. Whether you are doing a holiday cookie exchange, baking gifts for neighbors, or hosting a family party, these cookies are the ones that you MUST TRY.

Not only are they crazy delicious but they are super easy to make! My kids love helping me drizzle on the chocolate as the last and final touch. It really does make them look (and taste) extra good. So go ahead and try these! And if you love German chocolate then you must try this German chocolate fudge too. It’s classic and delicious!

Ingredients You Need to Make German Chocolate Cookies

These cookies use classic and delicious ingredients! You might want to double the recipe because these are going to fly off of your counter! See the recipe card at the bottom of the post for a list of exact measurements.

Cookies

  • Semi-sweet baking chocolate: Chop this up into small pieces so that it melts easier.
  • Flour: I used all purpose flour for this recipe.
  • Cocoa powder: This is what will give your cookies a deep, chocolate flavor!
  • Baking powder: Baking powder helps your cookies to rise, keeping them from getting hard and chewy.
  • Salt: This is used to enhance all of the ingredients in the recipe.
  • Butter: I used unsalted butter that I let sit out so that it could come to room temperature. It will mix into the dough better this way!
  • Brown sugar: The deep flavor that brown sugar brings to these cookies is a must!
  • Granulated sugar: The sweet sugar is used to balance out the cocoa powder.
  • Eggs: I like to set out my eggs so that they come to room temperature before I mix them in.
  • Vanilla: The vanilla brings a slight flavoring to the sweet sugar.

German Topping

  • Evaporated Milk: This will be used to bind all of the ingredients together.
  • Granulated sugar: This will give the topping a sweet taste.
  • Egg Yolk: Make sure to separate your eggs for this part!
  • Butter: Use unsalted butter so that there is no salt flavor in the topping.
  • Vanilla: This adds a touch of flavoring to the topping.
  • Sweetened shredded coconut: This is a classic ingredient for German topping. You can use toasted or untoasted. They both taste delicious!
  • Pecans: Chop these up as fine as you like them.
  • Semi-sweet chocolate chips melted: You can use milk chocolate chips instead if that’s all that you have.

Let’s Bake Some Cookies!

These German chocolate cookies are so good that you will want to cook them again for weeks after! Try them out and eat them up, they are so addicting!

German Cookies

  1. Melt baking chocolate: In a small bowl melt the chopped chocolate in the microwave in 30 second intervals. Set aside to cool for 5 minutes.
  2. Combine dry ingredients: In a large mixing bowl combine the flour, cocoa powder, baking powder and salt. Set aside.
  3. Mix butter and sugars and add in eggs, vanilla and chocolate: In the bowl of a stand mixer, use the paddle attachment to beat the butter, brown sugar and granulated sugar together for about 2 minutes. Mix them until they are combined and fluffy. Add in the eggs and vanilla and mix until just combined. Mix in the melted chocolate until just combined.
  4. Add in dry ingredients and mix: Add the dry ingredients to the wet ingredients. Then, mix on medium low until combined, being sure to scrape down the sides as needed.
  5. Chill: Cover the dough and refrigerate for 2 hours.
  6. Preheat and prep: Preheat the oven to 350° and line two baking sheets with parchment paper.
  7. Scoop and bake: Scoop the dough into (18) 1 ½ inch balls and place on the baking sheets and leave 2 inches between the cookies. If the dough is too hard to scoop then let it sit for 15-20 minutes and try again.. Bake for 10-12 minutes, until the edges are set and the center is still a bit gooey. Remove from the oven and let them cool for 3 minutes on the sheet pan before transferring them to a cooling rack. While the cookies are baking then prepare the German topping.

German Topping

  1. Whisk: In a small saucepan whisk together the evaporated milk, sugar, egg yolk and butter. Heat over medium high heat until boiling and continue to cook for 10-15 minutes, until it is thickened and turning a golden brown. Make sure that you whisk constantly to avoid curdling or burning.
  2. Add in pecans, coconut and vanilla, then cool: Once thickened, remove from the heat and stir in the pecans, coconut and vanilla. Set aside for 10-15 minutes to cool and finish thickening. If the sauce doesn’t seem to be setting up very thick then you can cook it for 5 or so minutes longer over medium low heat. Again, be sure to stir constantly.
  3. Add to cookies and drizzle with chocolate. Let them set: Once the topping and the cookies are cooled, top each German chocolate cookie with a scant tablespoon of the topping. Drizzle the cookies with the melted chocolate. Let sit for 30 minutes or so. Make sure that the german topping is fully set up before serving.
4 pictures showing how to make chocolate cookie batter.

Baking Tips

These german chocolate cookies are super delicious and I want them to turn out just right for you! Here are a few tips and ideas that you can try!

  • Room temperature ingredients: Make sure to take all of your refrigerated ingredients out and put them on the counter a few hours before you plan on baking. When you bring your ingredients to room temperature then it really helps them mix nicely together. It makes the dough really smooth and doesn’t have any lumps!
  • Don’t open the oven door: I know that it’s tempting to open the oven door while you are baking your cookies. But, opening the oven door lets out a lot of heat which can make your cookies bake unevenly. So, try to resist opening it and use the oven light instead!
  • Underbake: Take the cookies out of the oven while they still look a little bit gooey in the center. They will continue to bake on the hot tray after they have been removed from the oven!
3 pictures showing how to make German topping and put it on cookies.

How to Store Leftovers

I like to store my leftover German chocolate cookies in an airtight container in my fridge. They will last for up to 2 weeks!

Storing them in the fridge will cause the topping to get a little firm. To make them soft and gooey again, go ahead and pop them in the microwave for 10-15 seconds and the cookies will taste super fresh!

A German chocolate cookie broken in half on a cooling rack.
Print

German Chocolate Cookies

German chocolate cookies are classic and delicious! This chocolate cookie has a coconut and pecan topping that is drizzled with chocolate. It's perfect for any occasion!
Course Dessert
Cuisine American
Keyword german chocolate cookies
Prep Time 30 minutes
Cook Time 12 minutes
Chill Time 2 hours
Total Time 2 hours 42 minutes
Servings 18 Cookies
Calories 293kcal
Author Alyssa Rivers

Ingredients

Cookies

  • 8 Ounces Semi Sweet Baking chocolate chopped
  • 1 Cup All-Purpose Flour
  • 1/3 Cup Cocoa Powder
  • 1 Teaspoon Baking Powder
  • ¼ Teaspoon Salt
  • 5 Tablespoons unsalted butter room temperature
  • ½ Cup Brown Sugar
  • ½ Cup Granulated Sugar
  • 2 large eggs room temperature
  • 1 Teaspoon Vanilla

German Topping

  • ½ Cup Evaporated Milk
  • ½ Cup Granulated sugar
  • 1 Egg Yolk
  • ¼ Cup Unsalted Butter
  • ½ Teaspoon Vanilla
  • Cup Sweetened Shredded Coconut
  • ½ Cup chopped Pecans
  • ¼ Cup Semi Sweet Chocolate Chips melted

Instructions

Cookies

  • In a small bowl melt the chopped chocolate in the microwave in 30-second intervals. Set aside to cool for 5 minutes.
  • In a large mixing bowl combine the flour, cocoa powder, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer, use the paddle attachment to beat the butter, brown sugar, and granulated sugar together for about 2 minutes, until combined and fluffy. Add in the eggs and vanilla and mix until just combined. Mix in the melted chocolate until just combined.
  • Add the dry ingredients to the wet and mix on medium-low until combined, being sure to scrape down the sides as needed.
  • Cover the dough and refrigerate for 2 hours.
  • Preheat the oven to 350° and line two baking sheets with parchment paper.
  • Scoop the dough into 18 1 ½ inch balls and place on the baking sheets, leaving 2 inches between the cookies. If the dough is too hard to scoop, let it sit for 15-20 minutes and try again. Bake for 10-12 minutes, until the edges are set and the center is still a bit gooey. Remove from the oven and let cool for 3 minutes on the sheet pan before transferring to a cooling rack. While the cookies are baking, prepare the german topping.

German Topping

  • In a small saucepan whisk together the evaporated milk, sugar, egg yolk, and butter. Heat over medium-high heat until boiling and continue to cook for 10-15 minutes, until it is thickened and turning a golden brown. Whisk constantly to avoid curdling or burning.
  • Once thickened, remove from the heat and stir in the pecans, coconut, and vanilla. Set aside for 10-15 minutes to cool and finish thickening. If the sauce doesn’t seem to be setting up very thick, you can cook it for 5 or so minutes longer over medium-low heat, being sure to stir constantly.
  • Once the topping has cooled and the cookies are cooled, top each cookie with a scant tablespoon of the topping. Drizzle the cookies with melted chocolate. Let sit for 30 minutes or so, so the german topping is fully set up before serving.

Nutrition

Calories: 293kcal | Carbohydrates: 34g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 62mg | Potassium: 204mg | Fiber: 2g | Sugar: 25g | Vitamin A: 247IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg


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