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!
June 23 is National Pink Day!
Last summer, I fell in love with smoothie bowls. Every Saturday as soon we we were released from media and cleaning duties, my camp compadre drove us to Nekter Juice Bar for acai bowls piled high with strawberries, granola, and bananas. She always purchased a berry-laden bowl, but I sampled every option.
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.
Suddenly, it is June, and it is National Doughnut Day!
Is it any surprise that National Doughnut Day makes me think of camp? My first summer working at Pine Cove’s Camp in the City, there was a boy on our team nicknamed “Dunks.” National Doughnut Day fell during our first week of camp in Marietta, GA. A camper decided to bring Dunkin’ Donuts for Dunks in honor of his personal holiday.
Today, I am sharing with you an easy recipe for baked doughnuts. If you have a doughnut pan, this batter is perfect for beautiful circular doughnuts.
If you don’t have a doughnut pan, I recommend baking the batter in a muffin tin. Once the doughnuts have cooled, scoop a shallow hole into the top of the muffin, and fill it with jelly.
Yield: 12 donuts
- 2 cups oat flour (rolled oats ground into flour)
- 1/2 cup sugar or other granulated sweetener
- 1 tablespoon baking powder
- 1 tablespoon cinnamon
- pinch of salt
- 1 cup milk of choice
- 1 egg
- 1 teaspoon vanilla
- 6 tablespoons smooth nutbutter (Suggestion: I used a maple flavored peanut butter, and it was incredible!)
- 1 cup frozen mixed berries, chopped
- 1 cup thawed mixed berries, pureed
- Preheat oven to 350 degrees Fahrenheit and coat a doughnut pan or muffin tin with nonstick spray.
- Mix together dry ingredients (oat flour, sugar, baking powder, cinnamon, and salt).
- Whisk wet ingredients in a separate bowl (milk, egg, and vanilla).
- Combine the two mixtures. Melt the nutbutter in the microwave for about thirty seconds. Stir into the batter.
- Fold in frozen chopped berries.
- Pour into pan. Bake for 20-30 minutes, until a toothpick can be inserted and come out clean. Let cool.
- Top or fill with pureed berries.
- Eat and enjoy!
Which spelling do you prefer: donut or doughnut?
P.S. I am linking up with Angie and Jhuls @ The Not So Creative Cook for Fiesta Friday.
Is there a more classic combination in the USA than peanut butter and jelly? Our children are raised on the sweet sandwich from an early age, and we have translated those flavors to many other treats.
How do you eat your cereal? (and don’t pretend that there is only one way to eat cereal because I can name at least three)
Growing up, I always ate cereal dry, picking up one piece at a time with my fingers. It wasn’t until college, when Honey Nut Cheerios became my go-to cafeteria dinner, that I learned to put milk in the cereal bowl and eat it with a spoon.
May is National Strawberry Month AND National Salsa Month
Did you know that almost 14% of people think that cilantro tastes like soap? It’s true, and it’s completely scientific.