There is nothing like being confined by freezing wind and driving snow to bring out the baker in me. "Lets warm up the kitchen and make pop-tarts."
To this Ivory promptly responded: "What are pop-tarts?"
To this moment it had never occurred to me that she has not experienced a pop-tart, which means that I have no pressure to meet the expectations set by the pop-tarts sold on grocery store shelves.
So we started mixing, rolling and cutting.
To be honest, I don't think they are anything like the pop-tarts found on grocery store shelves. They are oh-so-much more tasty and filling! They could be described as being somewhere between a cookie, a graham cracker and a biscuit.
This recipe is adapted from the Whole Grain Popper Tarts recipe found in Super Baby Food by Ruth Yaron.
Heart Shaped Pop-Tarts
1/2 cup oil
1/4 cup melted butter
1/2 cup honey
2 cups whole wheat flour
2 teaspoons baking powder
1/4 cup milk
- chill the dough for one hour
- roll it out and cut into heart shapes
- gently move hearts onto a cookie sheet (the dough has a tendency to crumble)
- preheat your oven to 350 degrees Fahrenheit
- fill with jam, drained fruit, fruit butters etc..
- place heart shapes on top and press edges gently to seal and then crimp with a fork
- bake for 12 minutes or until the bottoms of the tarts are golden
- drizzle with honey or a mixture of powdered sugar, vanilla and water
- makes approximately 28 heart shaped pop tarts that are about 4 inches across the widest point
So next time the weather has you down, roll up your sleeves and get to mixing: these are a great way to pass the time.