August 31 is National Trail Mix Day
I’ll probably spend National Trail Mix Day (Friday) at work (like most of you, I assume).
Happy National Eat a Peach Day!
English majors see symbolism everywhere.
Milk symbolizes abundance. Seeds symbolize life. Peaches symbolize youth. Tea symbolizes peace.
I can’t promise you an abundant life of youth and peace, but I can promise you a good breakfast.
- 1 peach, diced
- 2 tablespoons chia seeds
- 1 cup peach tea, cooled
- 1/2 cup milk of choice
- Combine 1/2 peach, chia seeds, tea, and milk in a sealable container. Seal, shake, and chill overnight.
- In the morning, add remaining 1/2 peach
- Eat and enjoy!
P.S. I am linking up with Angie and her cohosts Mollie @ The Frugal Hausfrau and Mikaela @ Iris and Honey for Fiesta Friday.
When I was about ten years old, my best friend’s grandma taught me how to make grilled cheese. I am sure I had made grilled cheese before then, but she taught me the proper steps.
- Butter the pan, not the bread.
- Heat the pan.
- Completely assemble the sandwich before placing it in the warm pan.
- Cook two to three minutes, and use the back of a spatula to smash the sandwich. This is key. I am not sure why, but it is highly important.
- Flip the sandwich and smash again.
- Toss the sandwich onto a plate, and cut it in half.
- Eat it!
August is National Sandwich Month
August 2 is National Ice Cream Sandwich Day!
Have I ever mentioned how much I love ice cream?
June 29 is National Waffle Iron Day!
Although it was not my intention, it has been the year of weird ingredients. January started with oatmeal-coated chicken, and February progressed to chocolate hummus. You were skeptical about my powdered-peanut-frosting, and now I bring you something even more unusual.
June 14 is Flag Day
Something that I love about my daily walks through Old Salem is seeing all of the different flags. With the acquisition of each new state, our flag has gained a white star.
I can think of nothing more patriotic than Old Glory proudly waving in the sun. As Francis Scott Key suggests in The Star Spangled Banner, the flag is a sign of our freedom and a testament to the brave soldiers who protect us.
Next week, my older brother will celebrate his 25th birthday. He has lived 9125 days, and I estimate that he has eaten Pop Tarts for breakfast at least 9000 times.
Yes, I realize that would mean that he ate Pop Tarts when he was only 4 months old. He probably did.
His favorite flavor is frosted strawberry. Although I don’t eat Pop Tarts nearly as often as he does, I do love just about anything with cinnamon.
And that’s where this recipe was born. In the picture above, there are three types of homemade Pop Tarts:
- Frosted Strawberry (for Brother)
- Cinnamon Roll (for myself)
- Chocolate Chip (for everyone because the world loves chocolate)
- 2 cups oatmeal ground into flour
- 1/4 cup coconut oil
- 1/3 cup applesauce
- 1/2 tsp salt
- 2-4 tbs cold water
- Combine all crust ingredients in a food processor. Pulse 20 times, and then let the food processor run until all ingredients are well combined and become a ball of dough. I had to stop the food processor several times to break up large chunks of coconut oil.
- Divide dough into two equal parts. Wrap each half in plastic wrap and flatten slightly. Place in refrigerator for 15 minutes.
- Remove dough from refrigerator and let sit for about 10 minutes (it seems weird, but it worked). Roll dough between two pieces of plastic wrap until it is about 1/8 inch thick.
- Using cookie cutters or a knife, cut dough into as many pieces as possible before re-rolling and cutting.
- Preheat oven to 350 degrees Fahrenheit. Place half of the dough pieces of a cookie sheet lightly sprayed with non-stick spray. Place about 1 tablespoon of filling in the middle of each piece of crust. Leave about 1/4 in on each side so that the filling will not come out the sides when it bakes.
- Place a second piece of dough on top of each bottom piece. Use a fork to seal the edges. Use a toothpick to poke holes in the top of each pop tart.
- Bake for 15-20 minutes until lightly browned. Let cool.
- I topped mine with a simple glaze (powdered sugar + milk), but that is completely optional.
- Eat and enjoy! These can be stored in an airtight container for up to a week.
P.S. – I am linking up with Angie and her cohosts Lizet @ Chipa by the dozen and Jhuls @ The Not So Creative Cook for Fiesta Friday.