Homemade Cinnamon Roll Pop Tarts

Homemade Cinnamon Roll Pop Tarts

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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.

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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.

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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)

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Ingredients

Crust:

  • 2 cups oatmeal ground into flour
  • 1/4 cup coconut oil
  • 1/3 cup applesauce
  • 1/2 tsp salt
  • 2-4 tbs cold water

Filling Ideas:

Directions

  • 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.

 

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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.

The Best “Lazy” Turtles

The Best “Lazy” Turtles

April is National BLT Month

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I know what you are thinking to yourself.  You are thinking, “Self, April is national BLT month, and that is not a BLT.”

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Chocolate-Covered Banana Pops

Chocolate-Covered Banana Pops

If you give me a coupon, I am more likely to buy something. If you give me a coupon and put the item on sale, it’s a done deal.  The product is in my cart.

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That’s how I found myself with a box of these chocolate-covered banana slices.  I became an immediate fan.  The packaged treat was just so convenient as a snack around the house.

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…But I wasn’t about to buy another box without a coupon, especially since I knew I could make an enhanced, decorated version at home.

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You really only need 2 ingredients for this recipe: bananas and chocolate.  If you are feeling festive or fancy, add some crushed nuts, shredded coconut, granola, candy pieces, sprinkles, butterscotch chips, or anything else that would taste good with bananas and chocolate.

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Ingredients

  • 1 banana, cut into thirds
  • 2 tablespoons chocolate chips
  • toppings of your choice: crushed nuts, shredded coconut, granola, candy pieces, sprinkles, butterscotch chips, etc.  Out of the toppings I have tried, I think that coconut is the best.

Directions

  • Melt chocolate chips in the microwave.  Place them in a microwave-safe glass bowl, and microwave on high for 45 seconds.  Stir, and microwave for an additional 20 seconds.  Continue to microwave for 20 seconds and stir until the chocolate is smooth.
  • Pierce each section of banana with a popsicle stick.  Dip the banana in chocolate, using a spoon to spread the chocolate evenly.
  • Roll the banana in your toppings.
  • Place the banana pops on a sheet pan covered with wax paper.  Freeze for 6 hours or overnight.
  • Eat and enjoy!

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Do you combine coupons and sales?

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P.S. I am linking up with Angie and Abbey @ Three Cats and a Girl for Fiesta Friday!

Cranberry-Banana Gingerbread (with Blind Spot Nutbutters)

Cranberry-Banana Gingerbread (with Blind Spot Nutbutters)

December is national fruitcake month.

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Depending completely on your personal opinion, my childhood was either blessed or deprived.  Why? Because, to my knowledge, I never tasted fruitcake.

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This fact doesn’t disappoint me.  Cursory research says that fruitcake was originally created to last for a full 365 days.  A baked good that lasts more than a month is a little freaky.  What do they put in that stuff?

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So here is my version of a fruitcake with bananas, cranberries, oatmeal, and (of course) nut butter.  I figure that any loaf with fruit in it can be called “fruitcake,” right?

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Unlike real fruitcake, this bread will only last for about a week in the fridge (if you manage not to eat the whole loaf at once).

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Makes 1 loaf, about 10 slices

Ingredients

  • 3 overripe bananas
  • 1 egg
  • 2 cups oatmeal
  • 1.2 oz (about 3.5 tablespoons) Gingerbread Cookie Blended Nut Butter
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1 cup fresh cranberries, chopped

Direction

  • Preheat oven to 350 degrees Fahrenheit. Grease a 8X4 inch bread pan with nonstick spray.
  • In a blender, combine bananas, egg, oatmeal, nut butter, and baking soda.  Blend until smooth.
  • Stir in spices.
  • Fold in chopped cranberries.
  • Pour into greased baking pan. Top with sliced bananas, if desired.
  • Bake for 20-25 minutes until an inserted toothpick comes out clean.
  • Let cool completely.
  • Slice and top with anything you would like! Butter, jam, more nutbutter, etc.
  • Eat and enjoy!
Thai Peanut Penne

Thai Peanut Penne

If you have read this blog for long, you know that I have a solid reason to love November.

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At first glance, this recipe seems a little haphazard.  Rarely will you find penne and peanuts in the same bowl.  But trust me.  It works.

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Moreover, it’s only three ingredients.  Simple recipes are the best.

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Thai Peanut Penne

Ingredients

  • 12 oz. penne pasta
  • 12 oz. frozen broccoli
  • 1/2 cup Blind Spot Thai Peanut Sauce**
  • 1/2 tsp. ground ginger (optional)

Directions

  • Cook pasta and broccoli according to package instructions.
  • Melt peanut sauce in the microwave for 20-30 seconds.
  • Stir all ingredients together.
  • Eat and enjoy.

 

**If you want to make your own peanut sauce, this one might be similar.

Nut’n But Nutbutter Cups {Blind Spot Nutbutter Recipe}

Nut’n But Nutbutter Cups {Blind Spot Nutbutter Recipe}

If there is ever a time to make candy, it is October…

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Blind Spot Nutbutters Monthly Recipe: It’s a Zoo in My Lunchbox

Blind Spot Nutbutters Monthly Recipe: It’s a Zoo in My Lunchbox

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From January to April, I was a student teacher at a local elementary school.

In my last month of student teaching, I made a list of the many reasons that I was eager to finish:

  • I will have time to blog again.
  • I will have time for photography again.
  • I will have time to run again.
  • I will have time to bake again.
  • I will have more time.  Period.

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