I adore avocados! Don’t you? So creamy and fresh. I love them sliced with a dash of lime or lemon juice and a little salt & pepper. Simply delicious!

I also love them on a crostini. Here I’ve topped my crostinis with a little sour cream, homemade salsa verde, diced avocado and cilantro with a squeeze of lime juice. The flavors are so lovely together. The creaminess of the avocado and sour cream with the crunchy toasted baguette slice… heaven!

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Have a great spring weekend! I’ll be up to even more spring cleaning… so far, I’ve deep cleaned and organized the kitchen, rearranged and updated our bedroom and home office, and made two trips to drop off donations, maybe one more in our weekend outlook. Feels good to purge!

I love  a good sopapilla! Who doesn’t? I whipped up this tasty dessert with some leftover pieces of puff pastry.

Simply cut the puff pastry into triangles. Place on a baking sheet. Brush with egg wash. Bake at 400 degrees for 15-20 minutes or until lightly browned, rotating baking sheet once. While baking, place cinnamon and sugar into a gallon size plastic bag. I just eyeballed the amounts, but use more sugar than cinnamon. I used about a 3:1 ratio.

When pastry is done, place into plastic bag and shake until coated with cinnamon and sugar. Remove and plate. I drizzled mine with agave nectar, but you could also use honey. Done!

This was a lovely little after dinner treat. And really super easy.

*Frozen puff pastry will take longer to cook than thawed sheets, if thawed decrease cooking time.