Easy Pop Tarts! Without the food colour additives!

POP TARTS! Who doesn’t remember and love pop tarts? I was looking for a new breakfast item. And I was inspired by Culinary Concoctions by Peabody to make a pop tart!

Please note I’ve modified her recipe because I didn’t have cream cheese in the fridge. Other great filling ideas would be any type of jam, nutella (If you used it in this recipe let me know! I hunger…), nuts, or fruit.  Just make sure they are in bite sized pieces. Unfortunately you need to be selective and not over stuff them or else the pastry won’t close and filling runs out everywhere. It’s messy, believe me. Scrubbing things suck.

Make sure that the puff pastry is defrosted, plyable and cut it up into poptart shapes (about 3 x 10). I eyeball everything so that means I had one huge poptart and two small ones.  If your puff pastry does not come wrapped up in waxed paper/you were awesome and made it by scratch, you should coat your work surface with a bit of oil so that your awesome creations make it to the oven and not glued forever on the counter.

Smear some jam, slap on some cut up, washed fruit, and cover. Super easy!

One last step before the baking is to get a fork and press down all around the edges so that nothing delicious escapes.

 

Then pop them in the oven/toaster oven and let them bake at 350 degrees until golden brown. Here’s a photo with bad lighting of the delicious poptart. Relive your childhood without the food colour additives!

PUFF POP TARTS

Puff Pastry

Filling (Jam, Nutella, spreadable goodness)

Bite Sized Edibles  (Chocolate chips, fruit, etc)

1. Cut up puff pastry into poptart shapes (about 3×10 rectangles)

2. Smear on your spreadable goodness

3. throw in your bite sized edibles

4. Seal all edges with a fork

5. Throw in an oven and toast until brown. 350 in a toaster oven for about 10 mins, 15-20 mins in a conventional oven

Alternatively I think you can use pie crust instead of puff pastry. What delicious concoctions have you made?

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The Epic Fail of Oven Fried Chicken

I had a craving for crispy oven fried chicken so after some googling, I thought I would give this recipe a try. Please note that I’ve adapted and changed some ingredients around as that is what I had on my shelves. I’m not too sure if the substitution made it not so great or if its because the oven was too cold. Anyways I’m going to really modify this recipe

I buy my chicken cheap. That means I butcher them into individual pieces. This pack should be 3 meals + stock for 2 people. Would anyone else be interested in a breakdown? I love showing off how cheap I am!

Anyways get some chicken and drege them in flour.  I chilled mine afterward as I read somewhere that it helps the crispiness. [Okay so its the airing process that helps but only with baking powder and at least overnight. :(] I mixed my chicken with a dash of cayenne pepper but that had no effect what so ever on the final product.

At this time you should have a system set up. Pull out your bowls!  Dose them in egg whites and coat them in Panko bread crumbs for extra crispyness. Flavour with paprika.

After all that work and tons of bowls to wash, you end up with a not so happy looking chickens. For some reason they don’t brown well. I think its because I undercooked them. Maybe its because I forgot to add the oil to the bottom of the pan. Maybe I should stick to marinating meat before cooking them.

I served them with gravy for taste but then they lost their crispiness! NOOOOO

This one is an epic fail 😦

Adapted from Allrecipes.com: Oven Fried Chicken II

Serves 2-3. Original Recipe Yield 10 servings and thus scaled to size

Ingredients

  • 6 chicken legs
  • Leftover Egg whites (6 were used, this was two too many)
  • 1/2 cup all-purpose flour
  • 1/2 cup panko bread crumbs
  • salt and pepper to taste
  • 1/2 teaspoon paprika
  • Dash of Cayenne Pepper
  • 1/4 cup vegetable oil (totally forgot about this)

Directions

This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 10 servings.
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl.
  3. Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Pour the oil into a 9×13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. Remove from oven and drain on paper towels. Enjoy!

Peanut Butter Cookies!

I had a craving, a huge craving for peanut butter. I also had a dream about cookies. Thus I frantically looked online for a peanut butter cookie recipe and decided on this lovely recipe from Brown Eyed Baker. (Also I told myself it was healthy when there were oats in it).

Pull everything from your pantry! Wine for drinking when baking is not recommend, but some of us do it anyways…

Hmm does anyone like these ingredient shots? They look sort of messy to me. I love it on other blogs but maybe they arrange them better?

Anyways mix the wet ingredients in a small bowel, butter, peanut butter, egg, vanilla extract, sugar – cream it all together!

Mix the dry ingredients – oats, flour, chocolate chips, baking soda in a large bowl. Then pour the wet sugary slurry into the large bowl, mix and try not to eat all the raw cookie dough.

I tried the ice cream scoop approach to  portioning cookies but I found that they were still uneven. I’ll stick to the two spoon method from now on.

Now that I’ve satisfied my raw cookie dough craving, I usually throw the cookies in the freezer and then throw them in a ziplock bag for future cravings.

When you are ready to bake, pop the cookies into a 350 degree oven for 10 – 15 mins or until golden brown. I usually put them into the toaster oven for about 10 mins straight from the freezer.

Forgive me for the bad lighting shot. I think I need a light diffuser or I should only take shots during the day.  mmmmmmm cookie!

Peanut Butter-Oatmeal Chocolate Chip Cookies Modified from Brown Eyed Baker

Makes about 16 cookies

1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup butter, at room temperature
½ cup creamy peanut butter
1/2 cup light brown sugar
½ teaspoon vanilla extract
1 egg
½ cup rolled oats
1 cup semisweet chocolate chips

1.  mix the wet ingredients in a small bowel, butter, peanut butter, egg, vanilla extract, sugar – cream it all together!

2. Mix the dry ingredients – oats, flour, chocolate chips, baking soda in a large bowl. Then pour the wet sugary slurry into the large bowl, mix and try not to eat all the raw cookie dough.

3. fold the wet ingredients into the dry ingredients and portion cookies on baking sheet This is the perfect time to freeze them as I usually do with my cookies

4.When you are ready to bake, pop the cookies into a 350 degree oven for 10 – 15 mins or until golden brown. I usually put them into the toaster oven for about 10 mins straight from the freezer at 350