Cookie Base

• Preheat oven to 350F
• Cream together the butter and sugar until light and fluffy (5 minutes)
• Add eggs and vanilla
• Add dry ingredients and mix until just combined
• Scoop dough balls into a bowl of cinnamon sugar
• Refrigerate for 20-30 minutes
• Bake for 8-12 minutes depending on the size of your dough balls
• Let cookies cool completely before adding frosting to the center

Cinnamon Buttercream

• Cream softened butter until light in color
• Add powdered sugar, cinnamon, vanilla, pinch of salt and milk or cream until combined

Assemble Sandwiches

• Put cinnamon buttercream into a piping bag, or you can use a bowl and scoop.
• Place buttercream in the center of the bottom cookie
• Place the top cookie on top to create a sandwich cookie
• Roll edges in cinnamon sugar

• Preheat oven to 375F
• Ground turkey or beef until fully cooked. I like to add minced onions to mine! Set aside.
• In separate bowl, mash avocados into a spread or make your favorite guacamole (I normally add sliced onions, tomatoes, and plenty of salt and pepper).  Set aside.
• In separate bowl mix 2 cups sour cream with 2 cups of mayo.  Add 1 1/2 tablespoons of taco seasoning. Set aside.
• In a casserole dish or in individual cast iron pans begin layering ingredients starting with the refried beans.  If using a casserole dish, spread entire amount.  If using smaller pans, spread a layer into each.
• Add guacamole/avocado mixture over refried beans.  Top with ground beef/turkey.
• Layer mayo/sour cream mixture over ground beef/turkey.
•  Add shredded cheese.  Top with tomatoes and sliced olives
• Bake at 375 for 35 minutes in casserole dish or 10-15 min in individual skillets.
• Serve with tortilla chips.

• Place tequila, pink grapefruit juice, lime juice and agave into a cocktail shaker.  Add a good amount of ice and shake vigorously.
• Place a few additional ice cubes into serving glass.  Strain tequila mixture into the glass. Garnish with a slice of grapefruit, lime or both.  Add a sprig of thyme for decor.

• Combine all ingredients in a bowl and stir to combine.  Keep covered and store in fridge.
• Next we prepped everything for Carne Asada Tacos.  We sliced avocados, radish, limes and prepped simple side dishes like corn and beans.

• Melt butter, sugar and salt in saucepan over medium heat, stirring until melted and combined. Add candy thermometer to the saucepan. Continue to stir, allowing mixture to turn a dark golden color. Boil until the temperature reaches 285 degrees F.
  
• Line sheet pan with parchment and pour toffee mixture into prepared pan. Place pan into refrigerator for 20 minutes or 10 in the freezer.
  
• In a microwave safe bowl, melt chocolate wafers in 30 second increments, stirring in-between until completely melted.
• Remove sheet pan from refrigerator and pour melted chocolate over the top of the hardened toffee. While the chocolate is still tacky, sprinkle with cinnamon sugar “churro topping” mixture. Return to fridge or freezer to harden.
  
• If you prefer both sides of your toffee coated in chocolate, repeat step 3 melting additional chocolate.
• When first layer has set up, gently flip toffee over using parchment and pour the remaining melted chocolate candy over the exposed toffee.
  
• Sprinkle with remaining churro topping mixture. Return to fridge or freezer to fully set up.
  
• Once toffee has hardened, break toffee by hand into small pieces.