Brown Sugar Cinnamon Pop Tarts

A google search revealed that pop tarts were introduced in 1963/1964 – I was in the first grade. I like pop tarts; they are addictive like Coke and peanuts, Moon Pie, and crunchy crust cornbread – all the things that were part of my childhood.

We didn’t have a toaster in our rural farm home; we ate our pop tarts ‘straight out of the box.’

All that to say, these pop tarts are not anything like the pop tarts of my youth.  These are buttery, and crunchy, and flaky and rich and filled with a brown sugar cinnamon goodness.

flecks of cinnamon and vanilla beans in the unbaked top pastry of the soon-to-be pop tart

 brown sugar cinnamon pop tarts baking; oozing of butter

 just out of the oven; beautiful golden brown around the edges

Brown Sugar Cinnamon Pop Tarts
(adapted from here)

Ingredients:

  • 2 cups (8 1/2 oz) all purpose flour (I use King Arthur)
  • 1 tablespoon sugar (vanilla sugar if possible)
  • 1 teaspoon salt
  • 1 cup (2 sticks / 8 oz) unsalted cold butter, cut into small pieces
  • 1 large egg
  • 2 tablespoons sweet milk
  • 1 additional egg used to brush bottom pastry prior to addition of filling
  • 1/2 cup dark brown sugar (for filling)
  • 1 1/2 teaspoons cinnamon (for filling)
  • 4 teaspoons all purpose flour (for filling)
Mixing:
  1. Mix together flour, sugar, and salt (first three ingredients) in large bowl
  2. Add butter pieces and toss to cover with flour
  3. Using your fingertips, rub the cold butter into the flour, tossing the flour lightly while mixing (or your preferred method of combining butter and flour)
  4. Whisk together 1 egg and 2 T milk in small bowl.  Add to butter/flour mixture; gently combine
  5. Form pastry into a ball; divide pastry into two equal pieces
  6. Cover each pastry half with cling wrap and refrigerate for 30 minutes (up to 2 days if necessary)
  7. Roll each pastry half into 9″ x 12″ rectangle; cut each into 9-3″ x 4″ pieces (18 total pieces)
  8. Place 9 – 3″x4″ rectangles on a baking sheet; brush entire surface with egg wash
  9. In a separate bowl, combine filling ingredients (brown sugar, cinnamon, and flour)
  10. Place a heaping tablespoon of filling ingredients in the center of each egg-washed pastry piece; leave 1/2″ border around filling (will allow top pastry to adhere to bottom pastry)
  11. Prick remaining 9 pastry pieces with fork; lay top pastry over brown sugar and press gently around edges
  12. Using a fork, flour the tines and gently press all around the edge of each brown sugar cinnamon pop tart to adhere the top to the bottom
  13. Refrigerate the prepared pop tarts for 30 minutes (freeze pop tarts at this point for later baking if desired); preheat oven to 350 degrees
  14. After refrigeration, bake pop tarts for 20-25 minutes; they will ooze of butter and become golden brown 
  15. Remove from oven and cool
  16. I glazed mine with a mixture of powdered sugar, milk, a tablespoon of honey, a teaspoon of coconut oil, and a pinch of cinnamon (mixed to a pourable consistency)
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Foodie Memphis dinner gathering at Las Delicias

Foodie Memphis consists of a diverse group of people who love food and meet monthly at various restaurants in the Memphis area.  General information and details related to monthly gatherings are posted on the Foodie Memphis facebook Info page.

Stop by the the Foodie Memphis blog to see photos of previous dinners and discussions with restaurant owners.

I’ve followed the group via facebook for a few months; Mexican on the menu drew me into the fold.
Everyone at my table welcomed me, the newbie, with tastings of this, samples of that, and ‘have you  tried this?’

We sampled so many dishes, I don’t remember everything that was passed by my plate. I do, however, remember the tamales.  They were my favorite of the night.  (I recall my Grandmother and Father making tamales many years ago in the rural West TN kitchen…fond memories)

Follow the blog and facebook posts.  If you are interested in sampling a variety of foods, consider participating in the monthly dinner meals.

Hipstamatic images via iPhone4

a view
through the front door
the chips are the best I’ve ever eaten
look closely at the chips
 explaining every dish we would be served
new friends at my table; ample food
tasting and sharing
 one of many dishes served
ah, the tamales
 peppers
 sample this
 well fed
 food and fellowship
 room for dessert….always!
 restaurant owner uses freshest of ingredients; quality dishes abound

…until next time

roasted strawberry frozen yogurt

In the beginning…
…I purchased 32 ounces of lowfat yogurt for $2.99 + tax.  No cheesecloth in the cabinet, I used a thin dishtowel to drain the yogurt for 2 days in the refrigerator.  After draining the lowfat yogurt, I was left with a thick, creamy yogurt base to begin mixing the roasted strawberry frozen yogurt.
Fast forward to vanilla-sugar infused frozen yogurt.  Rush!!!! to the grocery store now; purchase your yogurt, drain, and freeze. Enjoy this frozen treat, which has fewer calories than strawberry ice cream and lacks nothing in flavor. 
Though it is not, this post sounds like an advertisement.  I have never appreciated the taste of yogurt; however, I have finally found a way to add yogurt to my diet.  Please, do not ask me how many 32 ounce containers of yogurt I have drained and frozen this summer!!!
Roasted strawberry frozen yogurt is very hard directly from the freezer; after about 5 minutes at room temperature the yogurt is easily spooned into a serving dish. 
none left for you!  sorry
Roasted Strawberry Frozen Yogurt
(recipe adapted from here)
Ingredients:

  • 32 ounces lowfat yogurt, drained for two days
  • 1/2 cup vanilla bean infused sugar (regular granulated sugar will substitute, but the vanilla beans really add to the flavor)
  • 3 teaspoons vanilla extract (you can use vanilla paste if you don’t have vanilla bean granulated sugar)
  • 2 tablespoons honey
  • 2 tablespoons spiced rum
  • 1/2 cup roasted strawberries (or any fruit of your choice) (my recipe here)
Mixing:
  1. Place large strainer over bowl
  2. Line strainer with three layers of cheesecloth
  3. Pour lowfat yogurt (140 calories per cup) into cheesecloth lined strainer
  4. Cover with plastic wrap; place in refrigerator
  5. Allow to drain for at least 2 days (3 days works well also)
  6. Using the yogurt brand noted in the picture above, about 2 to 3 tablespoons of liquid drained into the bowl
  7. Pour drained yogurt into mixing bowl
  8. Add sugar, vanilla, honey and rum, and stir well.
  9. Pour into your cold ice cream freezer (I use this one)
  10. Freeze for 35 minutes
  11. Add 1/2 cup roasted strawberries; allow ice cream freezer to make a few turns then stop the machine.  ( I like to see red swirls mixed into the vanilla bean flecked, white frozen yogurt.)
  12. Spoon frozen yogurt into plastic containers and store in freezer. (be sure to lick the dasher – remember your childhood!)
Note:  I have also used roasted cherries, roasted blueberries, and roasted cranberries in this frozen yogurt recipe.  As I type this post, I’m roasting peaches in the oven for the next making of frozen yogurt.

Pecan Crust Spinach Brie Tart

A visual delight, the tart filling sits atop a toasted pecan crust.  The subtle pecan flavor in the crust is delicious and a crust recipe that I will use again.
Baked in a rectangle tart pan, the Pecan Crust Spinach Brie Tart cuts into attractive rectangles, or triangles–your choice.  The fluted edge of the tart pan offers guidelines for cutting.
ready for the oven; fresh thyme shared by My Friend V tops the spinach brie tart
tart cooling in the afternoon sunlight
Pecan Crust Spinach Brie Tart
(recipe adapted from here)
Ingredients:
Tart Crust:
1 1/2 c all purpose flour
1/2 c toasted pecans, finely chopped
2 t sugar
8T cold butter, cut into small pieces
1 egg yolk
1 t Dijon mustard
1T water, approximately (add just enough to bring the tart shell together)
Mixing:
Tart Crust:
(This recipe makes a very soft dough.  There will be dough left over if using a 4 1/2″ x 13 3/4″ tart pan with removable bottom.)
  1. Process flour, toasted pecans, and sugar in food processor
  2. Add butter and pulse to cut butter into flour mixture.
  3. Add egg yolk and mustard; add water if needed
  4. Remove dough from food processor; press together in plastic wrap and refrigerate for an hour
  5. Press dough into tart pan; line with parchment and fill with weights
  6. Bake at 350 degrees for 20 minutes
  7. Remove parchment paper and weights; return tart shell to oven and bake 5 to 10 minutes until browned
  8. Sit aside to cool
Ingredients:
Tart Filling:
3 slices bacon, fried until crisp
3 small green onions, chopped
5 oz bag fresh spinach
3 eggs
2/3 c whole milk
1/4 t salt
pinch of black pepper
pinch of nutmeg
pinch of red pepper flakes
4 oz brie cheese, cut into small pieces
fresh thyme

Mixing:
Tart Filling:

  1. Preheat oven to 350 degrees
  2. Fry bacon in pan; remove from pan and drain on paper towel to cool; chop into small pieces when cooled
  3. Add chopped green onions to bacon grease and cook 2 or 3 minutes
  4. Add fresh spinach to bacon grease/green onions; cook until wilted which should only take a couple of minutes
  5. Drain spinach/onion to remove excess moisture (I use a ricer to squeeze out excess liquid)
  6. Chop spinach well before spreading on top of the baked, cooled tart crust.
  7. Add bacon
  8. Mix all other tart filling ingredients in small bowl.  Slowly pour over spinach/onion/bacon.
  9. Top with brie cheese
  10. Add a few sprigs of thyme
  11. Bake 30 – 35 minutes until filling is set.  Let cool a few minutes, cut and enjoy.
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