Homemade Flour Tortillas

I love making things from scratch. They just taste a million times better. I grew up in Houston, therefore homecookin' and Mexican food are my two favorite cuisines. Mmmmmm.

I happened upon this recipes because a long time ago, I made homemade flour tortillas at my grandma's house, and I could never figure out how to make the recipe again, so I started searching around and found this...

Let me just say: ah. may. zing.  They were just like I remembered. Flaky, delicious, thick, and perfect! And soooo easy to make.

I only have this one photo, but I'll be making them again soon, so I will post a picture then.

INGREDIENTS
3 c. all-purpose flour
2 tsp baking powder
2 tsp salt
3/4 c. shortening
3/4 c. hot water

DIRECTIONS
1. Combine flour, baking powder, and salt. Using your hands or a pastry cutter or fork, cut in shortening until mixture is crumbly. Add in the hot water to make it moist.

2. With hand or fork, knead dough. Once it's kneaded, cover with a towel and let it rest for an hour.

3. Pull apart 10-12 balls. Using a rolling pin or a tortilla press flatten them to about an 1/8 inch thickness.

4. Cook in a skillet for 1-2 minutes until they are no longer doughy.

Pumpkin Cream Cheese Truffles

Remember how I said I love pumpkin everything?? I found another recipe to prove my point! Pumpkin cream cheese truffles covered in white chocolate. Can you say rich and sweet?? Because they really are! Here is a warning with this one, keep the mixture as cold as possible because dipping it in hot melted chocolate will cause it to soften very quickly!

Ingredients:
1/2 c. white chocolate chunks or chips
2 c. white chocolate almond bark (4-5 cubes)
1/4 c. canned pumpkin
1/2 c. graham cracker crumbs plus garnish
1 tbsp confectioner's sugar
1/2 tsp orange zest
1/8 tsp cinnamon
pinch of salt
2 oz. cream cheese, softened

Directions:

Melt the 1/2 cup of white chocolate chips in a double boiler over medium-low heat or in the microwave for about 1 minutes. Stir often to keep the chocolate from burning. Transfer to a large bowl. Add pumpkin, graham cracker crumbs, sugar, zest, cinnamon, salt and cream cheese and beat with an electric mixer until smooth. Transfer to a shallow bowl, cover and chill until just solid enough to roll into balls, about 2 hours.

Line a large sheet tray with parchment paper. Melt remaining 2 cups white chocolate almond bark and transfer to a small, deep bowl. Roll 1 heaping teaspoon of the pumpkin mixture into a ball in your hands, then drop into the chocolate. Working quickly, gently spoon chocolate over to coat. Using a small spoon or fork, lift the truffle out of the chocolate, shake off excess and transfer to prepared sheet tray. Dollop a bit of extra chocolate on any parts that remain exposed, then sprinkle a few gingersnap or graham cracker crumbs over the top, if you like.
Repeat process with remaining pumpkin mixture and chocolate, then chill truffles until chocolate is completely set, about 1 hour.

Pumpkin Pie Cookies

Now, most people, definitely including myself, looooove pumpkin. I love pumpkin everything! You name it pumpkin, I love it! I was going to bake the other night, and I had some leftover pumpkin, and needed to use it. So I searched around and found this delicious recipe for pumpkin pie cookies! Uh YUM! And they were sooo easy and inexpensive!

So let's get to rollin'!