Fruit-Filled Puff Pastry Donuts with Lemon Glaze

Are you looking for a simple, delicious way to elevate a donut? This recipe is it! It's called a donut but could also be called a popover. It also really reminded me of a toaster pastry only more fresh and flaky.

Using store-bought puff pastry, this breakfast treat comes together quickly and is definitely kid and adult friendly!



Fruit-Filled Puff Pastry Donuts with Lemon Glaze
Makes about 9 donuts

1 egg
1 Tablespoon water
1 package (17.3 ounces) Pepperidge Farm Puff Pastry Sheets, thawed
Cut-up fruit, such as strawberries, bananas, raspberries, blueberries, etc. (I used strawberries and blackberries)
Sugar

Lemon glaze:
1/4 cup lemon juice
1 cup confectioners' sugar

To make the lemon glaze, combine ingredients in a bowl and whisk together. The consistency should be slightly thick but runny. Set aside.

Preheat the oven to 400 degrees. Beat the egg and water in a small bowl with a fork; Set aside. Unfold 1 pastry sheet on a lightly floured surface. Using a round cutter, cut the pastry sheet into 9 (3-inch) circles. Repeat with the remaining pastry sheet. (Don’t waste the scraps – re-roll them and cut into as many circles as possible)

Place half of the pastry circles onto a parchment lined baking sheet. Top each with a small amount of cut-up fruit and top fruit with a pinch (about 1/8 teaspoon) sugar. Brush the edges of the pastry circles with the egg wash. Place the remaining pastry circles over the filling. Press the edges firmly to seal and crimp edges with a fork. Using a sharp knife or a pair of kitchen shears, cut two small slits in the top of each filled pastry.

Bake for 15 minutes or until the pastries are golden brown on the top and the bottoms. Let the pastries cool slightly and drizzle the lemon glaze, or simply shake confectioners sugar, over the tops.

Adapted slightly from The Comforts of Cooking

Chocolate Peanut Butter No-Bake "Cake"

This traditional "ice box cake" couldn't be easier or more surprising! As I was searching through old food magazines, I came across this recipe that peaked my interested. It's visually impressive and no one would know that the "cake" in this is really chocolate graham crackers! Truly, it looks and tastes like cake that's been expertly and painstakingly sliced to perfection.

The original recipe serves 8-10, but I very easily doubled it for a party - the only change I made was to line up the two "cakes" and frost them together.

I highly recommend making your own whipped frostings here, as it gives the cake a more special flavor. If you're looking for something that's simple and just needs to be assembled and sit in the fridge until you're ready for it - here's your recipe!



Chocolate Peanut Butter No-Bake "Cake"
serves about 8-10

2 cups heavy cream, divided
1/2 cup peanut butter chips
1/2 cup milk chocolate chips
12 whole chocolate graham crackers
optional garnish: chocolate jimmies

In a small saucepan, over low heat, combine 1/4 cup of the cream and the peanut butter chips, stirring just until melted and smooth: pour into a bowl. Repeat with the milk chocolate chips and another 1/4 cup of the cream; pour into another bowl. Refrigerate both about 15 minutes until cook, but not firm.

In a medium bowl, with mixer on high speed, beat remaining cream just until stiff. Gently fold half of the whipped cream into peanut butter mixture, 1/2 cup at a time. Fold remaining whipped cream into the chocolate mixture, 1/2 cup at a time. Refrigerate milk chocolate whipped cream.

Spread each of 10 whole chocolate graham crackers with about 2-1/2 tablespoons of the peanut butter whipped cream. Sandwich together coated crackers to form 2 stacks (5 cookies per stack). Top each stack with 1 plain graham cracker. Arrange stacks, side by side, on a serving plate, long edges touching. Frost with milk chocolate whipped cream.

Refrigerate 6 hours or overnight for cookies to soften into "cake". To serve, garnish with chocolate jimmies.

Double Chocolate Chip Cupcakes

I came across this recipe years ago and I am still amazed at how simple, moist, and decadent this cake is. Even though it's not "from scratch" (hey, it's still homemade!) I think it's by far my favorite chocolate cake recipe.

The cake is incredibly moist and chocolatey while the extra chocolate chips add richness and even more fun! This time, I made cupcakes with the recipe, but you can also use this to make 2 9" cake rounds. It's amazing and so simple that you'd be crazy not to give it a try!




Double Chocolate Chip Cupcakes

1 box devil’s food cake mix
1 small pkg Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups mini chocolate chips, plus more for decorating

Preheat oven to 350 degrees F. In a very large bowl, mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips. Pour batter into cupcake tins with linters. For cooking time, I use the cooking times on the back of the devil’s food cake box as a guide and usually add 5-10 mins to whatever it says. Then I do the toothpick check, and if it’s not done, I check on it every 5 mins after that.

Allow to cool and then frost with Vanilla Buttercream frosting and sprinkle with extra mini chocolate chips.

Slow Cooked Pork with Green Chilies and Tomatillos

This recipe is again from a cooking class hosted by Qdoba. This pork is used for traditional street tacos and is so flavorful and tender that it's unbelievable. It also happens to be insanely simple, which makes me happy.

If you are looking for a new twist on tacos and are tired of chicken or steak, look no further. This pork was definitely a crowd pleaser and any leftovers would be great in a variety of recipes that call for pulled pork.



Slow Cooked Pork with Green Chilies and Tomatillos

1 boneless pork shoulder roast
1 white onion, cut into thin strips
2 Poblano Chilies, cut into thin strips
2 Jalapeno Chilies, cut into thin strips
2 Anaheim or Hatch Green Chilies, cut into thin strips
2 C. Tomatillos, cut into large chunks
3 cloves fresh garlic, smashed
1 T. Salt
1/2 tsp. garlic powder
1/2 tsp. black pepper

Place the onions in the bottom of a slow cooker. Top with half of the tomatillos. Place the pork roast into the slow cooker and sprinkle with salt and garlic powder. Add remaining tomatillos. Top with all of the chilies.

Cook on low for a minimum of 6 hours. (The idea is to cook the pork slowly so that it is fork tender)

After 6 hours, the pork will be fork tender and ready to shred. If necessary, remove any fat prior to shredding.

Using tongs or your hands, shred the pork into taco sized pieces. Add pepper and additional salt to taste.

Serve with fresh, warm tortillas and your favorite taco toppings (I suggest the traditional topper of cilantro, red onion, and lime juice.)

Fresh Salsas with Toasted Dry Chilies

This post is more about learning a new method rather than a recipe. I recently attended a class given by Qdoba. Qdoba is a mexi-style restaurant that specializes in healthy, delicious Mexican food. I started going to Qdoba when I lived near St. Louis (Chipotle hadn't quite made it's way there yet!) and I was hooked. So, when given the opportunity to get "insider secrets" I was really excited.

One of the best parts of the class was learning how to make fresh, vibrant salsa. We used dried chilis that we toasted in order to create a deep, flavorful salsa. What's great about this recipe is that you can use whatever dried chili you like. They suggested finding one that smells good to you and go with it. Below I've listed a few that I use and really like along with their flavor profile to help you a bit.

Interestingly enough, the salsas listed below do not use tomatoes. They get their reddish color from the chilies that are used. You can always add tomato to your salsa if you'd like - anything goes here!

(from L to R: salsa verde, chipotle, ancho, and habanero)

Fresh Salsas with Toasted Dry Chilies
yield: about 1 cup

4-5 tomatillos, roasted
2 cloves of garlic, roasted
1/4 onion, roasted
1/4 lime, juiced
1-2 dry chilies of your choice (I really liked Casacabel, chipotle, ancho, and habenero)
salt, to taste

To prepare the tomatillos, onion, and garlic, rinse and roast or grill until blackened and soft. Allow to cool.

While the vegetables are cooling, heat a dry skillet over medium-high heat. Place the dry chili in the skillet and toast. The chili will have wisps of steam/smoke and you will begin to smell the chili. Toast for 30-40 seconds, turning frequently, until the chili becomes pliable. Remove from heat.

In the bowl of a food processor, combine the tomatillos, onion, garlic, salt, and toasted chili. You may want to begin with 1/2 of the toasted chili and then taste...adding more as you want to intensify the flavors.

Chill and enjoy!

Salsa Verde
yield: about 1 cup

4-5 tomatillos, roasted
1 jalapeno, roasted
2 cloves of garlic, roasted
1/4 onion, roasted
1/2 lime, juiced
2 Tbs. cilantro, chopped
salt, to taste

To prepare the tomatillos, onion, jalapeno, and garlic, rinse and roast or grill until blackened and soft. Allow to cool.

In the bowl of a food processor, combine all ingredients. You may want to remove the ribs and seeds of the jalapeno for a less hot salsa.

Chill and enjoy!

*This post is not sponsored by Qdoba in any way...I just wanted to share my love and experience with you guys! :)