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Entries in pop tarts (3)

Thursday
Feb232012

Sweet Art: Pop-Tarts Vs. Toaster Strudel Death Match

poptarts

Who do YOU think will win this battle?

The original is available for purchase here!

Tuesday
Feb212012

Gimme S'more: Chocolate Drop S'mores Pop-Tarts Cookies

CakeSpy Note: It's high time to take another look at this updated version of the pop-tarts cookie recipe, because it's featured on Serious Eats this week!

Have you ever found yourself eating a chocolate cookie and thought to yourself that surely, surely there must be a way to heighten this delicious experience?

The answer is yes, and that thing is Pop-Tarts. More specifically, S'mores Pop-Tarts.

And with that, let me introduce what is bound to become a new classic: The Chocolate Drop S'mores Pop-Tart Cookie. It's a mouthful in more ways than one, a taste so wholly unholy that while part of you may cry no, most of you will cry for s'more.

Here's the recipe. For more details and printable instructions, visit Serious Eats!

Chocolate Drop S'more Pop-Tarts Cookies

Adapted from Betty Crocker's Cooky Book

Makes about 2 dozen cookies

  • 1/2 cup butter
  • 1 cup sugar
  • 1 egg
  • 2 squares unsweetened chocolate (2 oz), melted and cooled
  • 3/4 cup buttermilk
  • 1 tsp vanilla
  • 1 3/4 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 chopped s'mores Pop-Tarts

Procedure

  1. Mix butter, sugar, egg, and chocolate thoroughly. Stir in buttermilk and vanilla.
  2. In a separate bowl, mix flour with baking soda and salt; mix in with wet mixture.
  3. Fold in the Pop-Tarts pieces.
  4. Let dough chill for at least an hour.
  5. Heat oven to 400 F. Drop rounded teaspoonfuls of dough about 2 inches apart on a greased or parchment-lined baking sheet. Bake for 8-10 minutes, or until no imprint remains when lightly touched. Let sit for 5 minutes on the sheet before transferring to a wire rack to cool.

Saturday
Feb062010

Sweet Tarts: Homemade Pop Tarts Recipe a la Peabody

Oh, Pop Tarts. No matter what the makers of Toaster Strudel may say, I'd never hoard you uneaten in my locker.

After having made a batch of Avatar-inspired pop tarts for my most recent Serious Eats post, from which I adapted a recipe for homemade pop tarts on Culinary Concoctions by Peabody, I was naturally also tempted to make a batch in the more traditional pop tart format.

Made using an all-butter crust (Peabody's called for part shortening, but lacking shortening I went the all-butter route), these are a bit flakier and less soft than the pop tarts I remember, but they've got a leg up in the delicious department--and who wouldn't be delighted to choose their own Pop Tart flavorings? (isn't that every child's--and some adults'--dream?)

The sky's the limit with these babies--you could fill them with jam and top them with a thin icing with sprinkles for the traditional look and feel of the pop tart--or you could go straight for the fatty jugular as I did with half my batch, filling them with decadent dark chocolate and topping them with peanut butter icing (photo to come). You're welcome.

Homemade Pop Tarts

Makes 6-8 tarts, maybe even more, depending on size; adapted from wonderful, wonderful Culinary Concoctions by Peabody

For the crust
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) butter, softened and cut into cubes
  • 3 tablespoons cold water

For the filling

Jam, about 1 heaping teaspoonful per pastry (your choice of flavor; I used blueberry)

For the icing

  • 1 cup confectioners' sugar, sifted
  • heavy cream, to thin (you could use milk...but I like cream)

Procedure

  1. Preheat oven to 450°F. Line a baking sheet with parchment paper; set to the side.
  2. Combine flour and salt in a large bowl. Add butter and blend with a fork, pastry cutter, or your impeccably clean hands. Blend until the mixture is fairly coarse. Add the water, bit by bit, gently mixing the dough after each addition, until the dough is cohesive enough to form a ball.
  3. Place dough on a lightly floured surface and roll into a rectangle, about 1/8 inch thick. Cut out rectangles approximately the size of index cards (3x5 inches), or smaller if you prefer a more modest portion (I didn't). Make sure you have an even number of cutouts. I think that mine might have been a little thicker than 1/8 an inch, but I ended up with 12 rectangles (for 6 pastries).
  4. On half of the rectangles, place a small spoonful of the jam of your choice in the center. You don't want it to be too thick or the top crust will mound on top of it.
  5. Place the remaining rectangles of dough on top of the ones with jam. Crimp all four edges by hand or with a fork to ensure that your filling won't ooze out. I also poked the top of each with a fork, to vent them.
  6. Place the tarts on your prepared baking sheet, and bake for 7 to 8 minutes, or until light golden on the edges. Remove from the oven and let them cool completely.
  7. While the tarts cool, prepare your icing; make sure it is fairly thin but not so thin that it will just drip off. Once the pop tarts are cool, drizzle it on top. Garnish with sprinkles.
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