Poptart Love

poptart love 001Happy soon-to-be Valentines Day!!!

With the happy holiday right around the corner & a long weekend ahead the hub & I have decided to plan a last minute trip to Scottsdale, Arizona – helllooooo fun in the sun! Not sure what we are planning on doing but don’t you fret, I will have a great post about it coming up soon.

Anywho, with our flight leaving on valentines day I am not going to be able to whip up a four course meal like last vday (it was amazing to say the least). This time around I am treating him to a nostalgic gift – homemade poptarts! I mean, the hub is partial to this tasty treat from back in the day, but who doesn’t love a pastry that is filled with strawberry & chocolate!!!

…and with that obvious answer being no one, lets get baking!

  1. Preheat your over to 350degrees & line a cookie sheet with parchment paper
  2. In a small bowl whisk together 1 egg yolk & 1t water – set aside
  3. Roll out prepared pie crust til it is very thin, then cut into rectangles (~2.5×3.5)
  4. Keep re-rolling the dough when needed & continue to make rectangles till all the pastry dough is used up (you should end up with 8 cutouts)
  5. Take 4 of them – spread 1T of almond chocolate spread & 1T strawberry jam (make sure to leave a 1/4inch border for sealing)
  6. Grab 2 strawberries, slice them & then shape them into hearts with a knife – set aside
  7. Take the remaining half of the pastry cutouts, place a strawberry heart in the center & cut around it (to make a heart in the dough)
  8. Place the dough with the cutout on to the layered bottom half – set heart shaped strawberry in the cut out
  9. Seal the edges with a fork, brush with the egg wash & sprinkle generously with sugar
  10. Bake for 12-15minutes or until golden brown

Let cool & then treat your loved ones to this delicious valentines day surprise!

*Note to self, I am never buying store bought poptarts – these were so simple!

Nutritional Info Per Poptart (Makes 4): 235 calories – 14 grams of fat – 25 carbs – 2 grams of protein 

Continue reading for ingredient list & original recipe…

Continue reading

Pumpkin Gingerbread Cupcakes with Spiced Buttercream Icing

gingerbread cupcake

Yum in the tum for real. This is one heck of a tasty recipe that I made for the holidays – brought to our families Thanksgiving dinner & my hubs office for treats before Christmas break. Let me tell you…I was a hit, on both occasions! Next holiday season I will take a better picture – this one doesn’t even do it justice!

  • Preheat oven to 350degrees
  • Toast 1/2C walnuts for 10minutes or until golden – set aside
  • In large bowl mix:  1 & 2/3C all purpose flour, 1 & 1/4t baking soda, 2t pumpkin pie spice, 1t salt, 1t baking powder & 1/8t ground cloves
  • In a medium bowl add: 1 can pumpkin (NOT canned pumpkin pie), 3T maple syrup, 3/4C sugar, 1/3C softened coconut oil, 1/4C molasses & a chia egg (1T chia seeds/3T water)
  • Add wet mixture into dry bowl & blend all together – fold in walnuts
  • Line pan with baking cups & place in oven for 50-60minutes or until toothpick comes out clean – set cupcakes on wire rack to cool

While cupcakes are baking away make the ever so tasty buttercream! Watch out, if you taste test you won’t stop tasting!

  • In food processor blend 1/2C softened Earth Balance original, 1 & 3/4C confectioners sugar, 1t vanilla extract, 1T pumpkin pie spice & 1T almond milk
  • Scrape sides when needed – add more almond milk if necessary
  • Set aside & wait for the cupcakes to cool before icing

This is def a higher calories dessert…cause you all know I am going in for seconds with this one. However, it is the holidays & this is such a scrumptious treat – INDULGE!

Find original recipe here.

Nutritional Info Per Cupcake w Icing (16 Cupcakes): 290 calories – 13 grams of fat – 40 carbs – 3 grams of protein
 
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