Blueberry Lemon Donuts

These donuts can be made so easily with puff pastry sheets, fresh blueberries and Chilean lemon zest!

Remember how I teamed up with Kitchen PLAY and Foods from Chile in the food blogger challenge? How I received a mystery box of some amazing Chilean ingredients and asked you guys on what I should make? Well, I had some amazing ideas from so many of you but the one that really caught my eye was the comment from Brit who suggested that I make fruit empanadas.

So with Brit’s suggestion, I decided to make these super quick and easy “empanadas,” which are actually more like donuts made with puff pastry sheets. So with some fresh berries and a sprinkling of fresh Chilean lemon zest and sugar, these donuts are an incredible crowd-pleaser for everyone! They’re also the perfect option for breakfast-on-the-go. After all, breakfast is the most important meal of the day, right? I’d even take these babies a bit further and slather on a lemon glaze!

Oh and don’t forget to join me on August 6th (tonight!) for a fun-filled #CookChilean Twitter party with some amazing prizes! Just be sure to follow @FoodsfromChile and make sure you’ve also registered here. See you all then!

You’ll also want to remember that Chile is the world’s largest exporter of grapes (hint hint)!

BLUEBERRY LEMON DONUTS

Prep Time5 minutes

Cook Time10 minutes

Total Time15 minutes

Yield12 donuts

Blueberry lemon donuts made so easily with puff pastry sheets, fresh blueberries and Chilean lemon zest!

INGREDIENTS

• 1 sheet frozen puff pastry, thawed
• 1/2 cup blueberries
• Zest of 1 lemon
• 2 tablespoons sugar
• 1 large egg, beaten

INSTRUCTIONS

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• Place puff pastry sheet on a surface that has been sprinkled with flour. Using a 2-inch round cutter, cut out 12 circles.
• Place 6 puff pastry circles onto the prepared baking sheet. Top with blueberries, lemon zest and sugar and then top with another puff pastry circle, using a fork to seal the edges. Repeat with remaining puff pastry circles to make 6 donuts.
• Brush the tops with the egg wash and cut two small slits on each donut using a sharp knife. Place into oven and bake until golden brown, about 10 minutes.
• Serve immediately.

NOTES

Adapted from The Comfort of Cooking

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M&M Cookies

Soft, chewy cookies loaded with colorful M&M’s – a batch of cookies that both kids and grown-ups will love!

The #SundaySupper team and I are bringing you our favorite holiday cookie recipes today. And with much thought and brainstorming, I couldn’t help but bring M&M cookies to the table.

I’m not sure about you guys but I can’t think of a single person who would turn down M&M’s. And when you add these colorful chocolate candies to a cookie, how can anyone really say no?

The best part about these cookies is that you can add whatever mix-ins your sweet tooth desires. So if you’re craving even more chocolate, throw in some more chocolate chips. I could even imagine swirling in some dulce de leche or salted caramel next time. Mmmmm.

You could also pack these up in cookie tins and give them to your friends and neighbors – they’ll be over the moon for these!

M&M COOKIES

Prep Time15 minutes

Cook Time10 minutes

Total Time25 minutes

Yield24 cookies

Soft, chewy cookies loaded with colorful M&M's - a batch of cookies that everyone will love!

INGREDIENTS

• 2 1/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 1/2 cup shortening
• 1/2 cup sugar
• 3/4 cup brown sugar, packed
• 2 teaspoons vanilla extract
• campaignIcon
• 2 large eggs
• 1 cup M&M’s

See a Quick Sausage Gnocchi Recipe

 

INSTRUCTIONS

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
• In a medium bowl, combine flour, baking soda and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter, shortening and sugars on medium-high until light and fluffy, about 2-3 minutes. Beat in vanilla until well combined. Beat in eggs, one at a time, until well combined. Gradually add flour mixture to sugar mixture at low speed, beating just until incorporated. Gently fold in M&M’s.
• Drop tablespoons of batter onto prepared baking sheet. Place into oven and bake until edges are golden brown but center is still moist, about 9-10 minutes.
• Remove from oven and cool on a wire rack.

NOTES

Adapted from Dinners, Dishes, and Desserts

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