Tortillas are the best! When I am preparing food that normally goes on bread or a biscuit, I try to see if the recipe will work using a tortilla. These Summer Fruit Tortillas are fresh and taste amazing!
Just for fun, I stuffed the tortillas with strawberries, bananas, and blueberries.
Add whipping cream, vanilla and sugar to a bowl. Beat the cream with a mixer until it thickens. Refrigerate until ready to use.
Chop the strawberries into small bite sized pieces.
Chop the bananas into small slices and then each slice into four pieces.
Save a few pieces of strawberries, bananas and blueberries to garnish the tortilla when done.
Place the strawberries, blueberries and chopped bananas into a bowl. Refrigerate.
Spread the whipped cream onto the tortilla.
Add 2-3 spoonful of the mix of chopped fruit to the top of the whipped cream.
Chop 1/2 cup of chocolate into small pieces.
Melt on the stove or in the microwave.
As it melts add 1-2 teaspoons of warm milk to the chocolate and mix until creamy.
Roll the tortillas into tight burritos.
Garnish the top of the burritos with the fruit.
Drizzle the chocolate onto the plated fruit tortilla and enjoy!
This week I joined with a group of bloggers to present a blog post that highlights dairy. I hope you enjoyed the recipe. Find a printable copy at the end of this page!
Check out the list below of blogger friends who participated. The recipes all look amazing!
This is the last day of Lemon Week. It has been such a fun making and sharing lemon recipes and checking out what everyone else cooked. All the recipes were so impressive and mouthwatering! I can't wait to try them!
My last recipe for the week ~ Lemon Donuts! These tasty donuts have lemon in the recipe, a vanilla glaze, and a lemon curd in the middle of the doughnut. Full of fresh lemon yumminess,
these doughnuts can be made the day before you want to serve them. Make this recipe easy by cooking the lemon curd first and refrigerate it, once it cooled down.
Cook the doughnuts the next day and store them in an air free container in the fridge, until you are ready to finish the doughnuts.
When you are ready to put your recipe together start by making the vanilla glaze, then set it aside.
These lemon doughnuts come together nicely, and they are fun to eat!
Lemon Doughnuts
( makes 6 doughnuts)
(printable recipe at end of page)
Lemon Curd
3 Large Eggs at room temperature
Grated Rind and Juice of 2 Large Lemons
1/2 cup Salted Butter at room temperature
1 cup Superfine Sugar
Doughnuts
2 cups Flour
3/4 cup Sugar
2 teaspoons Baking Powder
1/2 teaspoon Salt
1/4 teaspoon Baking Soda
2 large Eggs, room temperature
3/4 cup Buttermilk
2 tablespoons unsalted Butter, melted and cooled a bit
1 teaspoon Vanilla Extract
Zest of 1 Lemon
Vanilla Glaze
1/2 cup Powdered Sugar
1 tablespoon Vanilla Extract
3 teaspoon Water
To make the curd, beat the eggs lightly in a medium bowl. Mix in the lemon rind, juice,
butter and sugar. Place the bowl over
a pan of hot water and heat gently. Stir until the sugar dissolves and the curd becomes thick. Pour the curd into a bowl with a lid and set aside.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the eggs, buttermilk, butter, vanilla, and lemon zest.
Pour the liquid mix into the flour and stir together.
Spray the donut pan with La Tourangelle All Purpose Baking Spray.
Pipe the batter into the donut pan. Bake 12-12 minutes. Remove from oven when done and let the doughnuts cool for 5 minutes.
Mix together the powdered sugar, vanilla extract and water in a small bowl to make the vanilla glaze. Drizzle the glaze over the donuts and onto the plate.
Add the lemon curd to the inside of the doughnuts. Enjoy!
Thank you for stopping by today! I hope you enjoyed todays recipe, my last recipe for #LemonWeek!
As a company, Rodelle offers a complete line of superior baking ingredients, pure vanilla products, and gourmet spice blends that will elevate your meals into memories! If you’re looking for their products, they are available in stores nationwide and on Amazon and Walmart. Learn more about them and their focus on responsible sourcing of vanilla beans and supporting farmers through their partnership with Sahanala at www.rodellekitchen.com.
At La Tourangelle we are passionate about making high quality ingredients that are good for the table, community, and planet. Our natural products are crafted locally in California and France using traditional practices. We believe in making products that are authentic, delicious, and sustainable, and by doing so we can spread joy and well-being through food.
Prize #1: Rodelle Prize Pack
Rodelle Prize Pack includes:
2 count Gourmet Madagascar Vanilla Beans
2oz Almond Extract
4oz Natural Baker’s Extract
4oz Vanilla Paste
8oz Gourmet Vanilla Extract
25oz Organic Baking Cocoa
Prize #2: La Tourangelle Prize Pack
La Tourangelle Prize Pack includes:
Extra Virgin Olive Oil
Roasted Walnut Oil
Regenerative Sunflower Oil
4oz Vanilla Paste
Fleur de Sel Almond Butter
Who are Rodelle and La Tourangelle?
Find out about our wonderful sponsors!!
RODELLE
https://rodellekitchen.com
https://www.instagram.com/rodellevanilla/
https://www.facebook.com/RodelleVanilla/
As a company, Rodelle offers a complete line of superior baking ingredients, pure vanilla products, and gourmet spice blends that will elevate your meals into memories! If you’re looking for their products, they are available in stores nationwide and on Amazon and Walmart. Learn more about them and their focus on responsible sourcing of vanilla beans and supporting farmers through their partnership with Sahanala at www.rodellekitchen.com.
LA TOURANGELLE
https://latourangelle.com
https://www.instagram.com/latourangelle/
https://www.facebook.com/latourangelleusa/
At La Tourangelle we are passionate about making high quality ingredients that are good for the table, community, and planet. Our natural products are crafted locally in California and France using traditional practices. We believe in making products that are authentic, delicious, and sustainable, and by doing so we can spread joy and well-being through food.
Hello and Welcome to Pumpkin Week! This week I am joining with some fellow bloggers to share some fun and tasty recipes featuring the star of the season~Pumpkin! Today I have some pumpkin turnovers to share with you! These turnovers are easy to make using purchased dough. They are full of homemade pumpkin and topped with a chocolate candy drizzle. These pumpkin turnovers can be the perfect way to start your day, or the perfect ending to a fantastic meal!
Place pumpkin, brown sugar, pumpkin pie spice and egg in a medium size bowl.
Mix ingredients together.
Unroll the Puff Pastry and cut along the three lines where it was folded. Then cut each strip into four equal pieces. Don't worry about making them all the same size. It won't make any difference in the finished product.
Sprinkle the pumpkin pie spice over the pastry pieces. Place them on a cookie sheet or a pan to bake at 350 for 10-15 minutes.
Remove from the oven and let cool.
To melt the chocolate, pour it into a cup and add a little cream or milk. Microwave on medium for 10-15 seconds until melted. You want the consistency to be fairy loose so you can drizzle the chocolate.
Cut the pastries in half long ways, place the pumpkin filling on the top of the bottom, then place the top piece on. Once all the pastry is filled, drizzle the tops with the melted chocolate and sprinkle with the toffee bits! Enjoy!
Don't forget to check out all these tasty recipes from my blogging friends! They all look amazing! Thanks for stopping by!
Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.
Easy Pumpkin Turnovers w/ a Chocolate Candy Drizzle
Ingredients:
Easy Pumpkin Turnovers w/ a Chocolate Candy Drizzle
1 cup Pumpkin
1/2 cup Brown Sugar
1/2 teaspoon Pumpkin Pie Spice
1 egg
1 Box Pepperidge Farm Puff Pastry
Milk Chocolate
Heath Milk Chocolate English Toffee Bits
Instructions:
Place pumpkin, brown sugar, pumpkin pie spice and egg in a medium size bowl.
Mix ingredients together.
Unroll the Puff Pastry and cut along the three lines where it was folded. Then cut each strip into four equal pieces. Don't worry about making them all the same size. It won't make any difference in the finished product.
Sprinkle the pumpkin pie spice over the pastry pieces. Place them on a cookie sheet or a pan to bake at 350 for 10-15 minutes.
Remove from the oven and let cool.
To melt the chocolate, pour it into a cup and add a little cream or milk. Microwave on medium for 10-15 seconds until melted. You want the consistency to be fairy loose so you can drizzle the chocolate.
Cut the pastries in half long ways, place the pumpkin filling on the top of the bottom, then place the top piece on. Once all the pastry is filled, drizzle the tops with the melted chocolate and sprinkle with the toffee bits!
I hope you are enjoying #BerryWeek, and finding a lot of "must try" recipes! Monday I shared a recipe that is the perfect topper for a bowl of ice cream on a warm summer evening, Very Berry Salsa! I hope you will give it a try. It is super easy and very refreshing!
Today's recipe is a little different. Blueberry and Cream Breakfast Pastry! Using fresh blueberries and homemade pastry cream, I decided to go with a pre-made crescent dough to make this recipe easier, allowing you more time to enjoy the incredible flavors and tastes that are the Blueberry and Cream Breakfast Pastry. You will want to make this over and over once you see how easy it is! Let's get started!
Blueberry Breakfast Pastry (printable recipe at end of page) (makes 4-5 pastries)
Stir together the milk and 1/4 cup of sugar using a heavy saucepan. Bring to a boil using medium heat.
In a medium bowl, whisk together the egg yolks and egg.
In a separate bowl stir together the cornstarch and 1/3 cup of sugar. Then pour the mix into the egg and whisk until smooth. Your milk should be at boil about now. Take the milk from the heat and slowly drizzle it into the bowl in a thin stream. Drizzling it slowly will keep the eggs liquid. If you pour too quickly, the eggs will begin to cook. You don't want that!
Pour the mix back into the saucepan. Slowly bring it to a boil, stirring constantly. Stirring constantly will prevent the eggs from curdling and/or the sauce burning on the bottom. As the mix boils it thickens. Once it is thick, remove it from the heat. You will know when it is thick enough. It will have a pudding consistency. Add butter and vanilla, stirring until it is completely melted and blended.
Pour the cream into a heat proof container.
Place a piece of plastic wrap on the top of the pastry cream to prevent skin forming. Refrigerate until cold.
When you are ready to make your pastry, unroll the dough on a cutting board.
Cut the dough into any size you want. I cut them to about a 3"x4" piece. Spread pastry cream over the pieces of dough.
Top the pastry cream with some blueberries. Starting at the bottom, roll the dough strips as shown on the left. Bake at 350 degrees for 5-10 minutes, but all ovens are different, so watch your pastries closely.
Melt the semi sweet chocolate in a double boiler. Drizzle over the pastry before serving. Enjoy! Thank you for joining me for #BerryWeek! I hope you enjoyed this recipe and please let me know what you think if you try it! Don't forget to check out all my fellow bakers and their amazingly delicious recipes they are sharing today! Here is the lip smacking list:
Stir together the milk and 1/4 cup of sugar using a heavy saucepan. Bring to a boil using medium heat.
In a medium bowl, whisk together the egg yolks and egg.
In a separate bowl stir together the cornstarch and 1/3 cup of sugar. Then pour the mix into the egg and whisk until smooth. Your milk should be at boil about now. Take the milk from the heat and slowly drizzle it into the bowl in a thin stream. Drizzling it slowly will keep the eggs liquid. If you pour too quickly, the eggs will begin to cook. You don't want that!
Pour the mix back into the saucepan. Slowly bring it to a boil, stirring constantly. Stirring constantly will prevent the eggs from curdling and/or the sauce burning on the bottom.
As the mix boils it thickens. Once it is thick, remove it from the heat. You will know when it is thick enough. It will have a pudding consistency. Add butter and vanilla, stirring until it is completely melted and blended.
Pour the cream into a heat proof container.
Place a piece of plastic wrap on the top of the pastry cream to prevent skin forming. Refrigerate until cold.
When you are ready to make your pastry, unroll the dough on a cutting board.
Cut the dough into any size you want. I cut them to about a 3x4" piece. Spread pastry cream over the pieces of dough.
Top the pastry cream with some blueberries. Starting at the bottom, roll the dough strips as shown on the left. Bake at 350 degrees for 5-10 minutes, but all ovens are different, so watch your pastries closely.
Melt the semi sweet chocolate in a double boiler. Drizzle over the pastry before serving.
