bran sent me a link to this blog the other day.  i immediately fell in love.  it’s so cool to find another person who appreciates putting time into something that may be considered easy.   it’s so simple to run out to the store and buy a box of pop-tarts, but it’s so much cooler, tastier and healthier to make them on your own!

so i notified tom that i could make pop-tarts from scratch.  he had a reaction much like the blogger’s husband… “you can do what?!?”  next time, i’m planning on making a double (or triple batch) and freezing them to bake them when i want to.

so without further adieu, homemade pop-tarts.

pastry:

• 2 c all-purpose flour (substitute with whole-wheat for a slightly healthier version.)
• 1 tbsp sugar
• 1 tsp salt
• 1 c butter, cut into pats
• 1 large egg
• 2 tbsp milk
• 1 additional egg, to brush on pastry

cinnamon filling:

• 1/2 c brown sugar
• 1 – 1 1/2 tsp ground cinnamon
• 4 tsp all purpose flour

jam filling:

• 3/4 c jam
• 1 tbsp cornstarch mixed with 1 tbsp cold water

or you can try chocolate chips, cream cheese, nutella or whatever you think would go in a pop-tart…  maybe a pizza tart?

1. to make cinnamon filling: whisk together the sugar, cinnamon and flour.
2. to make jam filling: mix the jam with the cornstarch/water in a small saucepan.  bring the mixture to a boil, simmer and stir for two min.  remove from heat and set aside to cool.
3. make the dough: whisk together the flour, sugar and salt.  work in the butter with your fingers, pastry blender or food processor until pea-sized lumps of butter are still visible and the mixture holds together when you squeeze it.  if you’ve used a food processor, transfer the mixture to a large bowl.  whisk together the first egg and milk together and stir them into the dough, mixing just until everything is cohesive.
4. divide the dough in half, shape each half into a small rectangle, about 3″ x 5″.  you can roll this out immediately or wrap half in plastic and refrigerate for up to two days.
5. assemble the tarts: if the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15-30 min.  place one piece on a lightly flour work surface and roll it into a rectangle about 1/8″ thick, large enough that you can trim it into an even 9″ x 12″.  repeat with a second piece of dough.  set trimming aside.  cut each piece of dough into thirds, you’ll form 3″ x 4″ rectangles.
6. beat the additional egg and brush it over the entire surface of the first dough.  this will be the “inside” of the tart; the egg is to help glue the lid on.  place a heaping tablespoon of  filling into the center of each rectangle, keeping a bare 1/2″ perimeter around it.  place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides.  press a fork all around the edge of the rectangle.  repeat with remaining tarts.
7. gently place the tarts on a lightly greased or parchment-lined baking sheet.  prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become very billowy pillows, rather than flat toaster pastries.  refrigerate the tarts for 30 min, while you preheat your oven to 350°.
8. bake the tarts: remove the tarts from the fridge and bake them for 20-25 min., until they’re a light golden brown.  cool in pan on rack.
9. i frosted mine and topped them with sprinkles.  you could top them with just frosting, just sprinkles or leave them plain.  either way, they’re going to be delicious!

enjoy!

rice krispie treats are very simple.  just follow the directions on the box of rice krispies and for the love of all that is sweet and ooey gooey: do NOT, under any circumstances microwave your ingredients.  always melt them low and slow on your stovetop.  if you use the microwave, the texture is all wrong and you end up with hardened rice krispies that are difficult to eat.

here’s what you need:

• 6 c rice krispies
• 1 bag mini marshmallows
• 3 tbsp butter
• 1 tsp vanilla

1. in a large saucepan (i use my soup pot), melt your butter.  add marshmallows and vanilla, stir until completely melted.
2. add rice krispies, stir until evenly coated.
3. pour into a greased 9×13″ pan, pressing in with waxed paper or a nonstick spatula.

pictured above is a variation that i like to make.  follow the directions above, but add 1/2 c peanut butter when you add marshmallows and vanilla.  I top mine with 1 1/2 c melted semi-sweet chocolate chips, melted with 1 1/2 tbsp butter.  (you can melt this in the microwave at 30 sec. intervals, stirring constantly.)  spread chocolate mixture over the top of the rice krispie treats.

there are also a ton of variations out there for making rice krispie treats.  some people enjoy the fruit flavored marshmallows, others use cocoa krispies, while others use cheerios.  the possibilities are endless and the recipe is so simple, it should be easy to find your favorite flavor combination.

enjoy!

i’m a true foodie.  i watched “cooking for real” with sunny anderson on foodnetwork that featured this recipe wayyyyyy back in 2008.  i’ve been thinking about making these cookies ever since.  i finally did it today!  i should have started making these cookies much sooner.  they remind me of my favorite flavor of instant oatmeal: peaches n’ cream.  just as an fyi, this recipe easily doubles.

• 3/4 c all-purpose flour
• 1/2 tsp baking soda
• pinch salt
• 1 stick butter, softened
• 1/4 c light brown sugar
• 1/4 c dark brown sugar
• 1/4 c sugar
• 1 egg
• 1 1/2 c rolled oats (use the old-fashioned)
• 1/2 c chopped dried peaches
• 1/2 c chopped pecans
• 1/2 c white chocolate chips

1. preheat oven to 350°.
2. in a small bowl, whisk together flour, baking soda and salt.  in a stand mixer fitted with a paddle attachment, cream butter and sugars until light and fluffy.  slowly add egg and continue mixing.  slowly add flour mixture, oats, peaches, pecans and white chocolate chips.  mix until combined.
3. line trays with parchment papers (or use non-stick baking sheets, like i do).  with wet hands, form balls from the dough, placing evenly among the cookie trays.  press down on cookie dough with the palm of your hand to make a flat circle.
4. bake for 10-12 min. or until golden and a bit tender in the center.  remove from oven and let sit on trays for 1 min.  remove to cooling racks to cool completely.

here are some ideas for next time: 

• add ginger and/or cinnamon… the cookies may be a bit bland and a bit of spice would give them some oomph!
• sub. dried strawberries for the peaches and milk chocolate chip for the white chocolate chips… voila! chocolate-covered strawberry oatmeal cookies.

if you try these variations, let me know how they turn out!

enjoy!