Sunday, October 7, 2012

Homemade Poptarts

We made these for conference morning breakfast.  They were fun and yummy, but a little time consuming.  I let my kids choose two flavors, which they thought was fun.  Again I found this recipe on Pinterest.  We tried the blueberry, peach, brown sugar cinnamon, Coconut almond, & smores from the filling options below and then we also made a strawberry and mixed berry using the directions for the blueberry cobbler.    Our favorites were mixed berry and brown sugar cinnamon. 
Recipe For Pastry Dough:
  • 1 Cup Whole Wheat Flour
  • 1 Cup White Flour
  • 2 Tbsp Baking Stevia
  • 1/2 Tsp Salt
  • 1/4 Cup Plain Chobani
  • 1/4 Unsalted Butter Diced at Refrigerator Temp.
  • 3 Tbsp Skim Milk
  1. In a mixer combine flours, Stevia, and salt. 
  2. Slowly add in milk and Chobani
  3. Beat in butter until thick. (You may have to add more flour if your butter is warm)
  4. Roll up dough and wrap it with plastic wrap.
  5. Place in refrigerator until ready to use.
 Here are the different filling ideas: Ingredients For Fillings:
Blueberry Cobbler : 1 Tbsp Fresh Blueberries, 1 Tsp Brown Sugar, 1 Tsp Fat Free Cream Cheese
Sweet Peach: 1 Tbsp Peaches Diced, 1 Tsp Brown Sugar (You can use any fruit.
Brown Sugar Cinnamon- 3 Tbsp Brown Sugar, 1 Tsp Cinnamon 1/2 Tbsp Fat Free Cream Cheese
Blackberry Jam - Sugar Free Smuckers Jam (Use any flavor)
Banana Cinnamon- 1 Tbsp Thin Banana Slices, Sprinkle Cinnamon
Lemon Curd - 1 Tbsp Light Lemon Curd from can (find in baking aisle)
Apple Pie Oats- 1 Tbsp Quick Oats, 1/2 Tbsp Green Apple Diced, 1/8 Tsp Cinnamon
Cherry Cream- 1 Tbsp Fresh Cherries Diced, 1/2 Tbsp Fat Free Cream Cheese, 1 Tsp Stevia
Coconut Almond Cream- 1 Tbsp Shredded Coconut, 1/2 Tbsp Fat Free Cream Cheese, 1/2 Tbsp Sliced Almonds
Sweet Green Apple- 1 Tbsp Green Apple Dices, 1 Tsp Brown Sugar
Smores- 1 Tbsp Marshmallow Cream, 1 Tbsp Crushed Graham Cracker, 1 Dark Chocolate Hershey’s Square Chopped

No Knead Crusty Bread

You may have seen this bread on pinterest, which is where I found it.  I have to tell you it is so so so sooooooooooooooooooooo good and easy.  I have made it probably 5 times now.  It is so good that it doesn't last very long, and I have had double it that last few times I have made it.  We love sour dough bread and this has somewhat of a sour dough taste to it. Here is the site to find picture directions and if you want to check it out.  I will just post the recipe. 

Crusty Bread
3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon yeast
1 1/2 cups water
In a large mixing bowl, whisk together flour, salt and yeast.  Add water and mix until a shaggy mixture forms.  Cover bowl with plastic wrap and set aside for 12 - 18 hours.  Overnight works great.  Heat oven to 450 degrees.  When the oven has reached 450 degrees place a cast iron pot* with a lid in the oven and heat the pot for 30 minutes.  Meanwhile, pour dough onto a heavily floured surface and shape into a ball.  Cover with plastic wrap and let set while the pot is heating.  Remove hot pot from the oven and drop in the dough.  Cover and return to oven for 30 minutes.  After 30 minutes remove the lid and bake an additional 15 minutes.  Remove bread from oven and place on a cooling rack to cool.  
*I have used both a cast iron pot and a pyrex bowl and they have both work if you don't have a cast iron pot.