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Homemade Pop-Tarts

Homemade Pop-Tarts
When I was a kid, I loved Pop-Tarts. My mom rarely bought them for us because of how unhealthy they are, but when I saw those babies in the pantry, I was pretty excited! My favorite was always strawberry, which is why I decided to make that version of these myself. I wanted to make something kind of special for dessert a few weeks ago, and I remembered that I had seen other food bloggers making their own homemade Pop-Tarts. Your ingredients. Cube the butter and the shortening (just a quick tip – I had a reader ask if there was another ingredient to use other than shortening because they found it to be unsavory, but not to worry! Roll the dough out on a floured surface and cut into strips with a pizza cutter, about 3 inches wide and 5 or 6 inches long. Bake at 425 degrees F for 8-10 minutes, until golden. When cooled completely, combine the powdered sugar with the milk with a whisk until smooth and the consistency of syrup. Serve and enjoy! Homemade Pop-Tarts Cook time: Total time: Related:  Other desserts

A Tasty Recipe: That’s the Best Frosting I’ve Ever Had – Tasty Kitchen Blog I’ve been intrigued with this frosting recipe for months, not just because of its alluring title, but also because if its ingredients. Five tablespoons of flour? In frosting? Let’s just say my interest was piqued. I finally got around to making it yesterday evening; Marlboro Man’s grandmother has some old friends staying at The Lodge and I wanted to take them a treat. You owe it to yourself to make this frosting sometime in your life. You’ll just have to trust me on this. Here’s how you make it: First things first: I made chocolate sheet cake cupcakes. Here’s the recipe: The Best Chocolate Sheet Cake (or Cupcakes!) Let your cupcakes (or cake) cool completely. Begin by pouring 5 tablespoons of flour into 1 cup of milk. After adding the flour, whisk it together until combined, then place the saucepan over medium heat. Cool the mixture completely. The mixture will be very, very thick. Add 1 teaspoon of vanilla to the cooled flour/milk mixture. Stir it around to combine. I’m bossy.

Homemade Soft Pretzel Bites Homemade Soft Pretzel Bites On Fridays, I teach cooking classes to two kids in our neighborhood. They are pretty knowledgeable-so my job is easy:) I think it is fantastic that they want to learn how to cook at such a young age-they are in the 3rd and 4th grade. On Friday we made homemade soft pretzels,the traditional salty ones and cinnamon and sugar pretzels. For fun, we also made pretzel bites. everyone loved these. Is everyone ready for the big game? Buffalo Hot Wings-these are Josh’s all time favorite. My good friend Gaby, from What’s Gaby Cooking, made Pulled Pork Sliders for the big game. Homemade Soft Pretzel Bites Yield: A lot!

Ice Cream in a Bag Food & Drink Easy to Make Turkey Jerky Recipe Leigh Ann Chatagnier Contributed this Classic Turkey Meatloaf Recipe Julia Mueller Erik McKenzie Saved this Nhật Ngữ Brajna Chelsea Dawn Cogdill Adams You Need To Make These Pop Tarts With Your Thanksgiving Leftovers Bounce Back From Your Black Friday Shopping Spree With These Recipes Ashley Tyler Homemade Pot Pie Recipe Jackie Dodd Patricia Apraham Nana Carrillo Shirley Martin Baked Cranberry Meatballs Ashley Manila Robbie Tindall Alena Aspinall Formica How to Make Turkey a la King Bahram Haidari Turn Thanksgiving Leftovers Into Sushi Jerri Farris Listen, You're Not Going to Screw Up Thanksgiving Dinner 9 Recipes The Gilmore Girls Would Never Attempt (But You Should!) Megan Beauchamp Very Best Fried Chicken Recipe Mary Springer Anna Littles Get your weekly DIY fix with our customized newsletter. Thanks! Good stuff is on its way! How to Make a Classic Hot Buttered Rum Kristan Raines Jamie Chambers asad khan Giovanna Helmers How to Make Cranberry Orange Relish with Pecans Mark M.

chocolate banana crepes This past Friday night was meant for celebrating. The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection. Friends gathered from all around the city with chips and salsa and salads and popcorn and laughter and stories to share. The fire pit was aflame. The candles were lit on this (gluten free and vegan) carrot cake. And a very special birthday girl turned the big 3-0. Friends, meet Stacey. Read more TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. Did I mention on here that I’m leading an Easter choir at my church?! I’m kind of over the moon about it. Anyway, warm wishes coming your way for a good weekend ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. Read more But amongst the thousands of recipes out there using coconut oil, I think I have discovered a new favorite. Read more That recipe is coming on the blog tomorrow.

Savory Breakfast Bake The mornings can be a bit crazy around here. Between getting everyone up and before the coffee begins to kick in, I am faced with what to make for breakfast. While the kids would be happy with cereal or toast and bacon, my husband wants something more substantial. This is a great breakfast casserole with lots of flavor and hearty ingredients. The best part, you can refrigerate it, cutting off a square for breakfast and microwaving for about a minute for an instant, hearty, morning meal. A dollop of sour cream is a nice addition and my husband douses it with hot sauce. It’s quick, it’s easy and it’s good. This would also make a great brunch item to feed a hungry crowd. In a large skillet, cook the sausage, mushrooms and onion over medium heat until meat is no longer pink; drain. In a large bowl, whisk the eggs, milk, mustard, salt and pepper. In a greased 13 x 9 baking dish, layer half of the bread cubes, tomatoes, cheeses and sausage mixture. Let stand for 10 minutes before serving.

I’m rich, I’m rich! Thousand Dollar Bars Have you ever baked something that made you do the Daffy Duck? You know, the cartoon scene where Daffy runs about yelling, “I’m rich, I’m rich, whoop, whoop, yippee, I’m rich!” He’s bouncing around on his head, feet, hands, and rump in a spastic outpouring of sheer joy. Yep, the Daffy Duck. Not everything we bake here in the kitchen gets us to do the Daffy Duck. Sometimes we do the swoon, the table grip (hold me Ralphie, I’ve died and gone to heaven). On a bad day, we do the wine taster (small taste and a spit) or the Emily Post (napkin over mouth, remove offending food, weak smile). But on a really really good day, we do the Happy Dance (personal taste rules here;mine includes foot stomping and mmm mmm noises); and the Daffy Duck. These Thousand Dollar Bars did just that for us here at KAF. These bars definitely remind people of Twix® bars, both in shape and taste, but OH, so much better when top-end caramel and chocolate is used. Preheat the oven to 300°F.

Big Red Kitchen: Cinnamon Roll Pancakes The original and unique Cinnamon Roll Pancake recipe created by Robin Sue! My little Deven loves pancakes and wants me to make them all the time, but I don’t often enough. Late last night my friend had spotted this Cinnamon Bun Pancake Recipe from the blogisphere and posted it on her Facebook status suggesting for her daughter to make them. Wow, Cinnamon Bun Pancakes, that would be a winner in my house too. So I went to bed with pancakes dancing in my head. I created a typical cinnamon roll filling and placed it in a pastry bag to be swirled over the pancakes as they cooked. After pouring 1/4 cup pancake batter in a hot skillet, I swirled the cinnamon filling mixture over top. Cinnamon Roll PancakesFor the Cinnamon Filling… In a large bowl, using a hand mixer, mix until smooth: 1 stick softened butter, almost melty 1 cup packed brown sugar 2 T. cinnamon Mix until smooth and pour into a second pastry bag just like you did with the cinnamon mixture above. Another Thing of Interest!

Strawberry Ice Pops Finally! We moved, but it’s not all smooth sailing yet. We’re living out of boxes and we don’t have a kitchen yet. While our perfect kitchen is being built (which we will be talking about soon), I’m going to have to get crafty. I do have many plug-in appliances (rice cooker, toaster oven, panini press, waffle maker, microwave, etc.) so we’re still going to have a ball here. I think we’re going to be pleasantly surprised with how much I (or you) can do without a kitchen. Before the string of cold days, we had some wonderful hot days, and that’s when I started thinking about one of my favorite summer treats. Recently, I was ready to grab a Chunky Strawberry and I thought to check the ingredients. You’ll see that I put a little bit of condensed milk in this recipe. Also, I decided not to buy ice pop molds, and to me the paper cups and spoons works just fine. That’s my adorable niece, Sabrina, modeling my ice pops! Very Strawberry Ice Pops~12 to 13 small ice pops Instructions - 1. 2. 3. 4.

Baked Eggs in Bread Bowls This was our breakfast Sunday morning. Aren’t they cute? They were very, very good. It’s the whole egg and the toast combo all together in one nice package. These are so easy to make and wouldn’t they be splendid on a brunch buffet table? I think there are a lot of variations you could do nicely with this recipe, such as, swap out the Parmesan cheese with grated Gruyere or crumbled blue cheese to give a different taste. I used sourdough but I think this would also be nice with onion or brioche rolls as long as they are sturdy. Any way you put these together, they will be great. Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg. Arrange rolls on a baking sheet. Top each egg with some herbs and a bit of cream. Place tops on rolls and serve warm. Eat with a knife and fork. Print Recipe Ingredients Directions Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg.

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