Bite Size Pop Tarts
I’m so excited to share this post with you!
There’s been lots of excitement amongst Oven Lovers about this month’s PMOW (Pre-Made, Our Way) Challenge for homemade Pop Tarts, and rightfully so. Most people love this breakfast treat, but a lot of people don’t buy them because they’re filled with preservatives, HFCS and who knows what else. I’m definitely in that camp, so I was excited to make test these out at home.
I decided to make bite size Pop Tarts in two flavors: Frosted Strawberry and Brown Sugar Cinnamon (clearly not for creativity’s sake- these were my favorite flavors as a child).
The dough came together fairly easily in my food processor. I used all butter, though the recipe calls for shortening as half of the fat (I don’t believe in shortening). It also rolled out nicely. I made the brown sugar filling (pictured above, taking my cue from Rob) with powdered sugar, brown sugar, egg white, ground almonds and some cinnamon. The strawberry filling is just strawberry preserves.
I chose to press down the edges with my fingers and trim them instead of crimping the edges for a more authentic Pop Tart look. I also threw them in the freezer for a bit before baking. The recipe made 13 miniature Pop Tarts.
The Pop Tarts are a great size for sharing or entertaining. As I was baking, I started getting some great ideas running through my head for a kitschy breakfast themed party with little bite sized breakfast treats.. don’t be surprised if you see more breakfast minis in the future!
I was hoping that I had sealed the Pop Tarts well enough to prevent leakage, but a little filling did manage to sneak out- more from the Brown Sugar Cinnamon than from the Strawberry. After they cooled down a bit, I glazed them. Frosted Strawberry got a powdered sugar and milk glaze with sprinkles, and Brown Sugar Cinnamon got the glaze with a little cinnamon mixed in.
I’ve tasted the strawberry one, and so far, I like the results! I think the next time I make them I might add a little sugar to the dough for a little extra sweetness. They’re cute as a button and taste a lot like the originals- definitely worth it!
If you’d like to join in and make this month’s Pop Tarts, there’s still time! I’m accepting entries until Sunday, May 30 at midnight. I hope you’ll join us! Click here for the recipe.
Tuesdays with Dorie: Chipster Topped Brownies
They were made for each other.
This week’s TWD, picked by Beth at Supplicious, is Dorie’s Chipster Topped Brownies. Before I read the recipe, I wasn’t really sure what “Chipster” was referring to, but when I found out that it meant cookie dough, I was sold. I actually made these brownies over a week in advance (shocking!). I made 1/2 the batch in a 9×9 pan, and split it into about 16 servings (18 if you include the crusts I cut off). My servings were around 265 calories each.. (SPOILER ALERT: Dorie’s calorie count ahead!!) I think Dorie’s were closer to 400 cals.
Unlike some of our other TWDers, I didn’t have any trouble with this recipe. Some found it difficult to spread the cookie dough over the brownie batter- my method was to drop small amounts of cookie dough over the brownies and spread with greased fingertips. As for taste, I think these really hit the mark. With each bite, you get the best of both worlds. To me, they’re best eaten at a picnic, in a packed lunch or at a ball game (most of these were consumed during baseball games when the Phils came to play the Reds last week!).
Great choice, Beth! A perfect all-American treat to kick off the summer.
**Tuesdays with Dorie is a group of bloggers baking through Dorie Greenspan’s Baking: From My Home to Yours.
Journey to Deliciousness: Homemade Pesto Gnocchi
About a week ago, I found myself leafing through the Williams Sonoma Cookbook, looking for some recipes before my grocery trip. I stumbled upon this recipe for Gnocchi with Pesto, and figured, “Hey, we’ve got basil in the garden, pesto is springy, and I’m sure I can make gnocchi!” So on the list it went. Little did I know, Dayton would have a string of hot (HOT, like I’m not ready for that yet, HOT) days, and I would attempt to make gnocchi on one of them.
In the future, people, don’t make gnocchi on a hot day. You’ll thank me later. Let’s walk through the recipe, shall we?
This is the effortlessly beautiful basil that started this whole thing. The pesto was the easy part (feel free to do that on any day, regardless of temperature). The recipe is a classic pesto, using garlic, parmesan, basil, toasted pine nuts and olive oil. I used 1/2 the amount of oil and it turned out just fine (1/2 cup of oil just seemed ridiculous).
The finished pesto. Lovely and green, just garlicky enough. I threw it in the fridge, and then the real fun started.
I boiled the potatoes for 1/2 hour, let them cool, and then the skin peeled right off. You mash them up with some cheese, nutmeg and salt, and let it hang out for a sec (this is when I trimmed my beans).
After the potatoes sit, an egg and some flour are added to form a dough. Knead up the dough for a bit, and let it hang. Start a pot of water for boiling. This is when I started to get hot.
The next step is to cut the dough into six sections, roll each section into a rope, cut the rope into 1 inch pieces and roll the little pieces across a fork. When they’re all done (and the beans have taken a short dip in the boiling water), they’re ready to be dropped into the water for a short boil. This is when I got really hot.
So now the gnocchi is cooked, but not completely. They take a last trip into some butter (an amount which I also reduced, good grief, WS!) and then get tossed with the beans, cheese and pesto. At this point, I was tired and not completely sure this recipe was worth the work.. until I took a bite. These WS people really know what they’re doing with the gnocchi! The gnocchi was soft and creamy, the beans gave a little textural crunch, and the pesto was perfection. You could taste the cheese, garlic and basil, but nothing was overwhelming- all of the flavors were complementary.
I really want you to try this. Just make sure you don’t get too hot.
Gnocchi with Pesto
(from The Williams Sonoma Cookbook)
-makes 4 servings
kosher salt
1 1/2 lb russet potatoes, scrubbed (WS says 3, I used 5 to get to 1 1/2 lb)
1/2 cup plus 2 tbs freshly grated parmesan cheese, plus more for garnish
1/8 tsp freshly grated nutmeg (I didn’t use fresh, oops.)
1 large egg, beaten
1 1/4 cups all purpose flour, plus more as needed for rolling
6oz haricots verts or other slender green beans, trimmed
1/2 cup pesto (see recipe below)
6 tbs unsalted butter (I used 3 tbs)
To make gnocchi, in a large pot of salted boiling water, cook the unpeeled whole potatoes until tender, about 30 minutes. Drain and let cool. Peel and place in a large bowl. Add the 2 tbs grated cheese, 1 1/4 tsp kosher salt and nutmeg and mash well with a potato masher (fork works too!). Let cool to lukewarm, mix in the egg and 1 cup of the flour.
Knead the dough, adding more flour 1 tbs at a time as needed, until a soft and sticky dough forms, about 3 minutes. Let the dough rest for 5 minutes, then divide into 6 equal portions. On a lightly floured surface, use your palms to roll each piece into a rope 3/4 inch thick. Cut the ropes into 1 inch pieces. To form the grooves that will hold the sauce, roll each piece over the tines of a large fork or down the length of a wire wisk.
In a large pot of generously salted boiling water, cook the beans until tender-crisp, about 3 minutes. Using a skimmer, transfer beans to a colander and drain.
In 2 batches, cook the gnocchi in the same pot of boiling water until just tender, stirring often to prevent sticking, about 5 minutes per batch. Use the skimmer to transfer to a baking sheet.
Put the pesto and 1/2 cup grated cheese into a large bowl. In a large frying pan, melt butter over medium high heat. Add the gnocchi and saute until heated through, 5 minutes. Add beans and toss for 1 minute. Transfer mixture to the bowl of pesto and cheese and toss to coat. Divide among 4 plates, serve at once.
Pesto
(from the Williams Sonoma Cookbook)
In a food processor, combine 1/2 cup grated parmesan cheese, 1 large clove of garlic, halved, 1/2 tsp kosher salt and 1/4 tsp pepper. Process until garlic is minced. Add 2 cups firmly packed basil leaves and 1/4 cup toasted pine nuts and process until the basil is finely ground. With, the motor running, gradually add 1/2 cup (I used 1/4 cup) olive oil and blend until almost smooth. Transfer to a small bowl, cover and refrigerate. To store for up to a week, spoon additional oil over the pesto to cover. Makes about 1/2 cup.
Don’t forget to make your Pop Tarts!
To find out more about PMOW and get this month’s recipe, click here!
Tropical Wrapped Tilapia
Introducing Tropical Wrapped Tilapia with Pineapple Red Onion Topping and Scallion Rice.
Killer.
So the idea sort of came from a Rachael Ray recipe for Mahi Mahi skewers. I kept the flavor profiles (the pineapple, ham, soy, honey.. mmmm), but changed up the rest! There are a couple steps, but it’s fairly easy: throw the pineapples and onion into the oven, prepare the fish, start the rice, prepare the sauce, add the fish to the pineapples and onions, add some sauce, broil it up, and plate it. Then you’re on your way to paradise!
Tropical Wrapped Tilapia with Pineapple Red Onion Topping and Scallion Rice
-serves two
1 red onion, chopped into wedges
1 8oz can of pineapple chunks in juice (or use fresh if you’ve got it!)
2 tilapia fillets (or other firm white fish), 3-5 oz each
1 teaspoon Old Bay seasoning
1/2 teaspoon Chinese five spice powder
4 thin slices of ham
1/4 cup soy sauce
1/4 cup honey
zest of one lime and juice of 2 limes
One 1 inch piece of fresh ginger, peeled and grated
1 tablespoon oil (canola or sesame)
1 1/2 cups chicken broth
1 tablespoon butter
3/4 cups rice
2 scallions, sliced on an angle
1. Heat the oven to 400 degrees. Combine red onion, pineapple and juice in a roasting pan and place in the oven while you start preparing the rest of the meal.
2. Combine Old Bay and five spice powder. Rub onto tilapia filets. Wrap each fillet with two slices of ham. Set aside.
3. Combine chicken broth, butter and rice in a medium pot, bring to a boil, reduce heat and simmer for about 15 minutes or until all the liquid is absorbed. Meanwhile, combine soy sauce, honey, lime zest and juice, ginger and oil in a saucepan. Boil for about five minutes until thickened.
4. Add fish to the onion and pineapple and brush with 1/2 of the sauce mixture. Turn on the broiler, and broil for about 10 minutes, or until fish is cooked through. Remove fish from the oven and cover with remaining sauce. Plate rice, top with fish, then top with pineapple onion mixture. Serve immediately.
Tuesdays With Dorie: Mango Bread
Woops.
I was pretty excited about this recipe (picked by Kelly at Baking with the Boys), thinking it might be a little healthier than some of the other recipes, what with the fruit and all. I made just 1/3 of the recipe, which produced two small loaves (5” x 2.5”). Then I figured out the calories.. wow. Dorie’s serving size, which would be 1/2 a loaf for me, came out to 364 cals! So I sliced the loaves into 8 little slices, making each slice 91 cals.
As far as taste goes, I was hoping there would be more of a mango flavor. It was definitely better the second day, but the big flavors were the ginger and cinnamon. Good, but not great, you know?
Look forward to next week’s TWD: Chipster (as in Chocolate Chip Cookie) Topped Brownies!
*Find the recipe here. Thanks, Kelly!
**Tuesdays with Dorie is a group of bloggers baking through Dorie Greenspan’s Baking: From My Home to Yours.
Apologies
Sorry for the absence, Oven Lovers.
If you’ve been following my business at all (Tickled Pink Cupcakery), you’ll know that I was back home in PA last week filling orders (and getting cavities filled). It was a lot of work, but also a lot of fun. I’m glad I got to share some of my creations with Pennsylvania.
Now, back to business. There will be lots of fun recipes coming up, starting with Fresh Mango Bread, tomorrow’s TWD. So glad to be back at blogging!
Carrot Cake Pie featured in Serious Eats Talk
New Tickled Pink Website!
You Want Pies With That? Carrot Cake Pie
After lots of thought, I decided on “Family Favorite Pie.” Here was my description:
I was so excited about my theme, but I have to tell you.. I didn’t really think about the idea for this pie until yesterday. I guess I just work well under pressure! My dad has a classic carrot cake recipe, one I actually use at Tickled Pink. So the idea for carrot cake pie jumped into my head. I had a few carrot cupcakes leftover, so it was perfect.
Basic Pie Crust. Carrot Cake Filling. Cream Cheese Frosting.
I can’t be the first person to think of this, can I?
I don’t think this one will last very long..
Components:
1. A basic pie crust, partially cooked
2. Carrot cake filling: leftover carrot cake mixed with cream cheese frosting (I used two carrot cupcakes and about 1/2 cup cream cheese frosting. there needs to be more cream cheese than cake.)
3. More cream cheese frosting!
Bake at 350 for about 20-30 minutes until set. Cool fully, and then frost. Yum!
