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Breakfast

Strawberry Pop Tarts

I have never been a fan of pop tarts, but when I saw the home made versions that hit the foodie interwebs, I thought, I could get on board with that. But when I looked at all the recipes they called for store bought dough, or your standard pie crust. To me, the pop tart dough is more cookie like, so I played with the dough recipe a bit to sweeten it and add some thickness by using milk and adding vanilla. The result was exactly what I was looking for. That homemade pastry taste but not just pie crust. The filling was super easy. You could definitely make your own jam, or use whatever you would like. Nutella would be amazing here, but I had strawberry jelly in the fridge so I opted for that. I had to test one right out of the oven, and it was amazing. You could eat these with some powdered sugar, or honey drizzled over the top as my sister suggested. I went for the frosting, they were good! I added (a bit too much vanilla) to my frosting and sort of ruined it. I highly recommend just making a plain frosting. The combinations here are endless too. You could totally go the more savory route and use some butternut squash for the filling, and add herbs to the dough. I say go crazy and enjoy!

Ingredients

For the Dough

For the Filling

For the Frosting

Instructions

  1. For the dough, place the flour, salt, and sugar into a food processor and pulse a few times to combine. Add the butter to the processor and pulse until the mixture is crumbly. Combine the milk and vanilla. Stream the milk mixture into the processor while it's running. Pulse a few times until the dough comes together. Remove the dough and shape into a disc. Wrap with plastic wrap and place in the refrigerator for 1 hour.
  2. To make the filling, spoon a few spoonfuls of the jam into a bowl. Add a bit of cornstarch to the jam and mix together. This will prevent the jam from becoming too runny.
  3. Once the dough it ready, preheat the oven to 350 degrees. Shape the dough into a rectangle. Dough should be about 1/4 inch thick. cut the dough into equal rectangles. Spoon some of the jam mixture into 1/2 of the rectangles. Place the remaining rectangles on top of the jam covered pieces. Press the edges with a fork to secure. If you have trouble getting them to stick place some water or milk on the inside and attach.
  4. Place the pop tarts into the oven and bake for about 20 minutes, until the edges are golden brown. Remove from the oven and let cool completely.
  5. Once cool you can add the icing. To make the icing simply mix powdered sugar and milk until you create a thick icing. You don't want it too runny. Spread the icing over the tops and let harden.

Notes

This is a Will Sing For Dessert original recipe.

Cocoa Almond Granola

Do you ever have those mornings when you just cannot get it together? Hello Monday!  I felt like I was being productive this morning until my son slept in and we had to scramble to get ourselves out the door so I could make it to the office on time. That usually means something meh for breakfast because I do not have time to put anything thoughtful together. But, this morning, I was prepared. I had made this granola over the weekend and it is literally the best thing to meet your yogurt. The chocolate and cinnamon flavors are a wonderful combination. This is also the perfect snack. A handful of this is so satisfying. You can trust me on that, I had a few handfuls throughout the day. My excuse for that, I had to keep checking to make sure it was done cooking! It’s so simple to make and tastes so much better than the store bought kind. It stores nicely in an airtight container for your snacking please for the next couple weeks….if it lasts that long!

 

Ingredients

Instructions

  1. Preheat the oven to 350 degrees. Line 1 large baking sheet with parchment paper and set aside.
  2. In a large bowl toss together the oats, almonds, coconut, cinnamon, cocoa powder, and salt. Set aside.
  3. In a saucepan combine the sugar, honey, oil, and butter. Stir over medium heat until the sugar has dissolved and the mixture begins to bubble. Remove from the heat and stir in the vanilla.
  4. Stir the sugar mixture into the oat mixture and toss with a wooden spoon until the oat mixture is moistened. Spoon the mixture onto the prepared backing sheet and bake for 30 minutes. Stir the granola about 2-3 times during baking.
  5. The granola is done when the edges are toasty and the granola becomes fragrant. Note that the granola will be a bit soft when it's removed from the oven. It will become crisper as it cools.
  6. Remove granola from the oven and let cool completely. Store in an airtight container for up to two weeks.

Notes

This recipe was slightly adapted from Joy the Baker.

Sweet Potato Scones

Since the winter cold has decided to come back, I’ve been dreaming of some comfort food. Breakfast is always my favorite meal, so these sweet potato scones were a no brainer. The warm spices are good for the soul and literally make for the perfect flavor scone. The plus side is that they are healthy (ish). With the white whole wheat flour, sweet potato and Greek yogurt, they are on the hearty side.  The best part is while they use white whole wheat flour, the taste is not at all overpowering. My husband, who hates the taste of whole wheat flour in general, actually enjoyed them. So I say win-win! They are super easy to throw together too. It took only a few minutes after I baked the sweet potatoes. I was able to make these in the evening so we could enjoy them in the morning. They also freeze really well, so you can enjoy them whenever you need a little comfort or something really delicious. I did not make the maple cinnamon butter the original recipe includes. I put some melted butter on the tops and sprinkled with coarse sugar. Personally, I think that’s all they need, but if you are feeling adventurous, go ahead and make that butter.

 

Ingredients

Instructions

  1. To bake the sweet potato, pre-heat the oven to 400 degrees. Prick 1-2 sweet potatoes with a fork, cover with foil, and bake for about an hour. I would check them at 45 min into baking to see if they are ready. You want to be able to pierce them easily with a fork.
  2. For the scones, place the oven rack in the middle position. Preheat the oven to 425 degrees.
  3. Combine the sweet potato and Greek yogurt in a small bowl and place in the refrigerator until you are ready to use.
  4. In a medium bowl, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Whisk together.
  5. Grate the frozen butter on the holes of a large box grater, into the flour mixture. Toss with fingers until thoroughly coated. Do not over mix the butter. Fold in the sweet potato mixture, just until combined. The mixture will be fairly crumbly.
  6. Transfer the dough to a floured work surface and knead about 6-8 times, until the dough holds together. The dough will be sticky, so be sure to flour your hands generously.
  7. Shape the dough into a 12 x 4 inch rectangle. If the dough is hard to handle (too sticky) just pop it in the fridge for a few minutes to harden. Slice the rectangle, crosswise, into 4 equal rectangles. Cut each of those rectangles, diagonally to create 2 triangles. You should have 8 equal pieces.
  8. Transfer the cut dough to a lined baking sheet. Brush the tops of the scones with melted butter and then sprinkle with sugar. I was very generous with the sugar!
  9. Bake until the tops are golden brown, about 18-25 minutes. Transfer to a wire rack and let cool slightly before serving.

Notes

Original recipe from Annies Eats. Note, if you want to make the maple cinnamon butter to serve with these scones, you can find the recipe for that on the original post.