Chocolate-Toffee Blondies
1 2/3 cups flour
3/4 tsp baking soda
1/2 tsp salt
1 cube butter, at room temperature
1 cup plus 2 Tbsp brown sugar
1 large egg
1 1/2 tsp vanilla extract
2/3 cup semisweet chocolate chips
1/2 cup toffee bits

Preheat oven to 350°F and coat a 13 x 9-inch baking dish with nonstick spray. Whisk together flour, baking soda, and salt in a medium bowl. Beat butter and brown sugar in a large mixer bowl on medium speed until pale and fluffy. Beat in egg and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate chips and toffee bits.

Scrape batter into prepared baking dish and use a sheet of parchment to press dough evenly across bottom. Bake for 15 minutes, or until edges are golden and a toothpick inserted in the center comes out with a few crumbs attached. Remove from oven to cool completely in pan on a wire rack. Just before cutting into bars, move pan to the refrigerator and chill for 15 minutes; cut into squares with a sharp knife. Store in an airtight container at room temperature up to 3 days.

I put about 1 1/4 cups of butter in a double recipe.

Homemade Flour Tortillas

3 cups all purpose flour
2 tsp baking powder
1 tsp salt
4-6 TBSP shortening or lard(i use half lard half shortening, when i actually have the lard)
about 1 1/4 cup warm water

Mix dry ingredients into a large bowl. Add shortening and cut in with knife or pastry cutter until cut in well and you have pea like pieces. Gradually pour in warm water until soft and not sticky. The water does not need to be hot.
Knead dough for a few minutes.
Now you wil pull pieces of dough off and form about 12 balls. you can let them rest for about ten minutes. This is a good time to heat your pan. You want it on about med. high. not too high or the tortillas will cook too fast. dust each ball with flour and roll the way I told ya. one direction and turn until it is the desired size you want.
Cook them for a few seconds on each side,should have nice brown speckles on each side.

Recipe from Sarah Lund