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.
Baking in the dorm kitchen is always an adventure for several reasons:
You never know what pans are actually clean.
There is no working mixer.
I have to carry the ingredients from my room to the kitchen (and always have to go back because I forget to take cooking spray).
There are no pot holders.
There is no cake tester, so sometimes I poke holes in the cake and try a piece before I remember to take pictures of the final product.
Yet, I love to bake, and my hall loves cupcakes, so I find myself vigorously stirring batter every few weeks.
Several weeks ago, I bought bananas for ten cents a pound. Like all discounted bananas, they were mushy before I could eat them all. Nonetheless, I believe that it is an unpardonable sin to throw away bananas because you can always bake with overripe bananas. I also found powdered peanut butter at a discounted price. I decided to combine the two ingredients, and this simple banana bread was the result.
You may have noticed that I tagged this recipe as vegan. The truth is, I am only 99% sure that the recipe is vegan. Since I am not vegan myself and never will be (it is a proven fact that my body needs dairy to function), I do not know what vegans exclude from their diets other than meat, dairy, eggs, and honey. I do know that bananas and powdered peanut butter do not contain animal products. If someone wants, they can enlighten me on the unpronounceable ingredients of boxed cake mix:
Whether it is vegan or not, this cake tastes delicious, costs less than $3 total, and is simple to make. I hope you enjoy!
1 box yellow cake mix
4 overripe bananas
1/2 cup powdered peanut butter
1 tbs. cinnamon (optional)
water (as needed)
Preheat oven to 350 degrees Fahrenheit.
Combine cake mix and mashed bananas completely. Stir in powdered peanut butter and cinnamon, adding water as needed.
Coat a sheet pan with nonstick spray. Pour batter into pan.
Saturday evening after supper, I was successfully avoiding real schoolwork.
To begin, I downloaded a bunch of “educational” apps so that I could “review” them for my Educational Technology class (actually I just enjoy playing children’s games). In between trying to create mathematical sentences and type parts of speech, I decided to scroll through my drafts folder.
Lo and behold, I have multiple recipes waiting to be shared. I hope you enjoy National Apple Month with these apple cinnamon bites.
1 1/4 cups flour
3/4 cup oatmeal
2 tbs sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 cup applesauce
1/4 apple, diced
2/3 cup milk
1 tbs lemon juice
2 tsp vanilla extract
extra sugar, for topping
Preheat oven to 450 degrees Fahernheit.
Combine milk and lemon juice. Let sit while completing the next two steps.
In a separate bowl, mix together first seven ingredients (flour, oatmeal, sugar, baking powder, baking soda, salt, and cinnamon)
Stir in applesauce and diced apple.
Add vanilla to milk and lemon juice mixture.
Gradually add wet mixture to dry mixture until completely combined into a sticky dough.
Coat brownie pan and insert with nonstick spray. Evenly spread dough into the pan. Press the insert into the pan.
Bake in preheated oven for 12-15 minutes. Remove from oven.
Set oven to broil. Sprinkle sugar over pan and broil for two minutes.
Next to Christmas and my birthday, today might be the best day of the year. Why? Because today is National Oatmeal Cookie Day.
In honor of this wonderful holiday, I am going to share with you my recipe for Coconut Oatmeal Cookies. In my opinion, these cookies are simply irresistible.
I must confess, though, that I have substituted one very important secret ingredient. This ingredient truly makes the difference in the coconut oatmeal cookie recipe. The recipe you see below is how I made the cookies one time when I was out of my secret ingredient. They were still delicious and quickly devoured, but they were not quite the same.
You can guess the secret ingredient all you want, but I will neither confirm nor deny any guesses 🙂
Coconut Oatmeal Cookies
2 sticks of butter
3/4 cup brown sugar
1/2 cup white sugar
1 tsp vanilla extract
1.5 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups rolled oats
1 cup shredded coconut
Preheat oven to 350 degrees fahrenheit
Beat butter and sugars to form a cream
Add eggs and vanilla. Mix well.
Combine flour, baking soda, cinnamon, and salt in a flour sifter. Sift into the egg, butter, and sugar.
Beat with a hand mixer until all ingredients are completely combined.
Stir in oatmeal. To make mixing easier, I like to add one cup at a time.
Form teaspoon-sized balls and place on an un-greased cookie sheet. Bake for 8-10 minutes. Let cool 1 minute on the pan before transferring to parchment paper.
Let cool, eat, and enjoy!
**Note: Pictures were taken of a half-batch of cookies.
It’s not that our cafeteria makes bad food necessarily. They make delicious turkey burgers, tasty Mexican chicken, and a potato medley that is beyond everything else. It’s just that cafeteria food from anywhere gets monotonous.
Around our lunch table, I have become semi-famous for my ability to transform cafeteria food. One day, someone even said to me, “I didn’t see any pizza on the hot line.” I smiled as I explained that my “pizza” was a slice of sandwich bread topped with the marinara dipping sauce for mozzarella sticks, cheese from the deli bar, and vegetables from the salad bar. It just takes a little creativity.
One food that my school serves multiple times a week is rice. The simple fix to keep my taste buds entertained is to make rice pudding by adding a little milk and zapping the mixture in the microwave.