Lemony Olive Oil Banana Bread

Dear Sir, 

Why does it cost $150 to buy a week’s worth of groceries for a family of four?  I am strongly opposed to this, and my bank account hates it even more.  I am not quite sure what you’re goal is, sir, but I don’t think it’s fair to charge so much for fruits and vegetables.  If tiny robots bagged my groceries and loaded them into my car, I would understand this enormous bill, however, they did not.  I know this because I bagged my own, and I’m pretty sure I put them in the trunk myself.  I don’t use your in store coffee shop/sushi bar/florist/dry cleaner/in store day care, and I didn’t see anyone else using them either, so we could start there.  Please lower your prices, sir.  I want to buy a Kinnect, so I can do Dance Central 2 in my living room, more than broccoli and cauliflower.  

Yours Truly,

Kara

Lemony Olive Oil Banana Bread

from 101 Cookbooks

 1 cup / 4.5 oz / 125g all-purpose flour

1 cup / 5 oz / 140g whole wheat flour
3/4 cup / 4.5 oz / 125 g dark muscovado or dark brown sugar
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup / 4 oz / 115 g coarsely chopped bittersweet chocolate
1/3 cup / 80 ml extra-virgin olive oil
2 large eggs, lightly beaten
1 1/2 cups / 12 oz / 340 g mashed, VERY ripe bananas (~3 bananas)
1/4 cup / 60 ml plain, whole milk yogurt
1 teaspoon freshly grated lemon zest
1 teaspoon vanilla extract
 
For the glaze:
1/2 cup / 3 oz / 85 g sifted dark muscovado or dark brown sugar
1/2 cup / 2 oz / 55g confectioners’ sugar
4 teaspoons freshly squeezed lemon juice


Preheat the oven to 350° F, and place a rack in the center. Grease a 9- by 5- inch (23 x 13 cm) loaf pan, or equivalent.

In a large bowl, whisk together the flours, sugar, baking soda, and salt. Add the chocolate pieces and combine well.

In a separate bowl, mix together the olive oil, eggs, mashed banana, yogurt, zest, and vanilla. Pour the banana mixture into the flour mixture and fold with a spatula until just combined. Scrape the batter into the prepared pan and bake until golden brown, about 50 minutes. You want to get that beautiful color on the cake, but at the same time you don’t want to bake all the moisture out of it. So the minute you’re in that zone, pull it. Erring on the side of under-baking versus over.

Transfer the pan to a wire rack to cool in the pan for 10 minutes, then turn the loaf out of the pan to cool completely.

While the cake is cooling, prepare the glaze. In a bowl, whisk together the sugars and the lemon juice until smooth. When the cake is completely cool, drizzle the glaze on top of the cake, spreading with a spatula to cover.
 
Serves 10.

Adapted from Cook This Now: 120 Easy and Delectable Dishes You Can’t Wait to Make, Hyperion, October, 2011

 

Vegan Banana Muffins

I was looking for a Vegan Banana Muffin recipe for breakfast this morning.  Most of the sites described this as a Vegan Dessert.  Muffins are not  dessert.  They are breakfast.  I might need to rethink my future, if this in Vegan World muffins are dessert.  We won’t play nicely together.

Shhh…these aren’t vegan chocolate chips.  

Vegan Banana Muffins

from EatingCleanRecipes.com

1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
2 teaspoons ground cinnamon
1/2 cup unsweetened soymilk or almond milk
1 teaspoon apple cider vinegar
1/2 cup sucanat or organic evaporated cane sugar
1 cup mashed very ripe bananas
1/4 cup canola or safflower oil
1 1/2 teaspoons pure vanilla
1/2 cup vegan semisweet chocolate chips

Preheat oven to 400 degrees. Line 12 regular size (2 1/2-inch) muffin cups with paper baking cups. (Or, coat muffin cups with cooking spray.)

In large bowl mix flour, baking powder, baking soda, salt, and cinnamon. Set aside.

Stir together soymilk and vinegar; let stand 2 minutes until thickened. In medium bowl mix soymilk mixture, sucanat, banana, oil and vanilla until well blended. Add to flour mixture, stirring until just combined. Stir in chocolate chips. Divide batter among muffin cups.

Bake 18 to 22 minutes or until browned and toothpick inserted in centers comes out clean. Cool in pan 5 minutes. Remove from pan and cool on wire rack. Serve warm or at room temperature.

Makes 12 muffins

 

Vegan Pancakes

We are on a documentary kick.  We’ve watched everything from Cosmic Collisions to National Geographic’s North Korea.  In the midst of those was the documentary, Forks Over Knives.  If you haven’t seen it yet, you should!  We’ve been vegan-ish for a week.  I say vegan-ish because we’re not giving up dairy completely.  There are two things I love more than anything, cheese and chocolate, and no amount of vegan cover up is going to make them taste the same.  So, the next few posts are of our Vegan-ish adventure.  I’m sure we’ll fall off the wagon soon or find a documentary promoting Big Mac’s and Cupcakes.  If you know of one, please send it my way!

Vegan Pancakes

1/2 C All-purpose flour

1/2 C White Whole Wheat Flour

1/4 C Rolled Oats

3 tsp baking soda

1/2-1 tsp salt

1 Tb canola oil

2 Tb Honey, less if you’re milk is sweetened

1 1/4 C soy milk

 

Breakfast for Dinner and Easy Little Bread

There is something totally comforting about breakfast for dinner.  I don’t quite know why I love it so much, but I do.  It’s like taking your day and standing it on it’s head, and sometimes, that’s a good thing.

Add to that comfort, fresh, warm bread, right out of the oven, and you’ve got yourself a cozy night in the making.

The star of this show is definitely the bread.  The eggs are just scrambled, then mixed with an herb cream cheese (green onions, chives, tarragon, thyme, oregano, dill and basil, with some salt and pepper to finish it off).  The bread is super easy, and can be done after work, while you’re making  just about anything.

Easy Little Bread

from 101 Cookbooks

1 1/4 C Luke Warm Water

1 packet of quick rise yeast

1 TB runny honey

1 C all-purpose flour

1 C whole wheat flour

1 C rolled oats (not the quick kind)

1 1/2 tsp sea salt

2 tb melted butter for brushing

 

In a medium bowl, sprinkle the yeast onto the warm water and stir until the yeast dissolves. Stir in the honey and set aside for a few minutes, until the yeast blooms and swells a bit – 5 – 10 minutes.

In the meantime, mix the flours, oats, and salt in a large bowl. Add the wet mixture to the dry and stir very well.

Brush a 8-cup loaf pan generously with some of the melted butter. Turn the dough into the tin, cover with a clean, slightly damp cloth, and set in a warm place for 30 minutes, to rise.

Preheat the oven to 350F / 180C, with a rack in the middle. When ready, bake the bread for 35-40 minutes, until golden and pulling away from the sides of the pan. I finish things up by leaving the bread under the broiler for just a heartbeat – to give the top a bit deeper color. Remove from oven, and turn the bread out of the pan quickly. Let it cool on a rack so it doesn’t steam in the pan. Serve warm, slathered with butter.

Makes 1 loaf.

  

Just the healthiest muffin of all time…

Ok, so post-halloween binge has caught up with me. I think I’ve eaten an entire bag of Almond Joys by myself. And am wondering, why am I not sick of these? Why could I consume another bag?

Ben brought home some Reese’s Peanut Butter Cups that his students gave him, and I ate those too. I’m feeling bad about it, so don’t make me feel worse.

With all this junk eating the past few days, I decided its time for a cleanse. I’m on a total health food kick. I’m seeing how many vegetables and fruits I can put into my body in a 24 hour period. The problem with this theory is that I’m still a carb addict, and a muffin must enter my mouth every 24 hours, or else I think the world might end or something horrible like that. Now, I’m going to tell you, these are not delicious muffins. So, why make them? Because, they are just about the healthiest muffin on the block. And, I’m being a little harsh. They’re good, but like a 6 out of 10 good. I’m doing it for the cleanse. Because I must eat chocolate chip cookies at least once a month, and because its almost Thanksgiving, which means Christmas cookies are right around the corner. So, make healthy muffins, I must. Enjoy, I will. But claim them awesome, I won’t.

Oh, BTWs…this is my last pumpkin recipe for the year…maybe.

Pumpkin Morning Glory Muffins

Original recipe is here. Maybe they’re better? I don’t know. Try both and let me know. Mine’s healthier.

Makes 17 muffins

scant 1 cup sugar
1 cup all-purpose flour
1 cup white whole wheat flour

1/4 C rolled oats

2 1/2 tsp ground cinnamon
1/2 tsp pumpkin pie spice (use all cinnamon if you wish)
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup shredded, sweetened coconut
3/4 cup raisins
1 large apple, peeled and grated
8 ounces (1 cup) crushed pineapple, drained
2 cups grated carrots
1/2 cup coarsely chopped pecans or walnuts
3 large eggs
1/2 cup plain greek yogurt
1/2 cup canned (plain) pumpkin
1 teaspoon pure vanilla extract

Put your rack in the lower third of the oven and preheat to 350 degrees F.

In a large bowl, whisk together the first 7 ingredients (or 6 if you’re using only one flour), then add the coconut, raisins, apple, pineapple, carrots, and nuts. Stir this all together. It will be messy looking and dry, but stay with me.

In a smaller bowl, whisk the eggs, oil, pumpkin, and vanilla. Pour over the dry ingredients and mix to combine.

Grease your muffin tins, or use paper liners if you prefer. Fill each cup 3/4 filled.

Bake for 30-35 minutes and do the toothpick test. (should come out clean.) Cool muffin in the pan for 10 minutes and then cool completely on your rack.

Pumpkin Waffles, A Halloween Tradition

Happy Halloween!

So, I live in a totally backwards area where we celebrate Halloween the Thursday before Halloween.  So, while its Halloween for you, its old news for me.  I’ve moved on to bigger and better things.  My area is so backwards that if Halloween falls on a Thursday, we celebrate it the Thursday before Halloween.  I’ve asked people who are originally from here why this is a tradition, no one has an answer.  I’m going to petition against it because it’s stupid.

Last year was our first “with kids” Halloween, so we wanted to start a tradition the night of Trick-or-Treating.  We decided on breakfast for dinner.  We all know that breakfast for dinner is awesome!

This year our breakfast was Pumpkin Waffles.  I’m getting sick of all things pumpkin.  I’m down to my last can, so I can soon move on.

I’m going to apologize for my unappetizing picture of these waffles, but we were rushed trying to get costumes on, cleaned up, and out the door for trick or treating.  They taste much better than they look, and come highly recommended.

Have a great Halloween! Stay safe, if you have kids!  Remind them to say please and thank you.  I think 10 of the 100 trick or treaters I had remembered.

Pumpkin Waffles

from Smitten Kitchen, see the original post here

 

2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs, separated
2 cups well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
Vegetable oil for brushing waffle iron or cooking spray

Preheat oven to 250°F and preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined.

In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks. Fold them gently into the waffle batter, until just combined.

Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.

Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.

Starbuck’s Pumpkin Scones

 

Sorry for the multiple emails, those of you that subscribe!  I’ve been having some issues with my computer lately (that’s code for I’m completely computer illiterate, and couldn’t figure out how to change something without reposting it).  Anyway, I was going to remake my scones because they are all gone, but I thought, no I’ll try something else.  These are SO good, different, but awesome!  The first scone recipe is like your traditional scone, more dry and subtle flavor.  These taste just like the ones you get at Starbucks.  They are a little more flavor pack and more cakelike.  You decide which you’d like to try, but I thought they were both worth posting.

Starbuck’s Pumpkin Scones

From Food of Our Lives

Scones Ingredients:

2 cups all-purpose flour 
1/2 C sugar
1 Tablespoon baking powder 
1/2 teaspoon salt 
1/2 teaspoon ground cinnamon 
1/2 teaspoon ground nutmeg 
1/4 teaspoon ground cloves 
1/4 teaspoon ground ginger 
6 Tablespoons cold butter 
1/2 cup canned pumpkin 
3 Tablespoons half-and-half 
1 large egg

Sugar Glaze Ingredients:

1 cup powdered sugar 
1 Tablespoon powdered sugar 
2 Tablespoons heavy cream

Spiced Glaze Ingredients:

1 cup powdered sugar 
3 Tablespoons powdered sugar 
2 Tablespoons heavy cream
1/4 teaspoon ground cinnamon 
1/8 teaspoon ground nutmeg 
1 pinch ginger 
1 pinch ground cloves

Scones Directions:

1. Preheat oven to 425 degrees F.

2. Lightly grease a cookie sheet or line with parchment paper.

3. Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl.

4. With a fork, pastry knife, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter remain. Set aside.

5. In a separate mixing bowl, whisk pumpkin, half and half, and egg.

6. Fold wet ingredients into dry ingredients. Form the dough into a ball.

7. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide).

8. Use a large knife to slice the dough into three equal portions. Cut diagonally to produce 6 triangular slices of dough.

9. Place on prepared baking sheet from step 2.

10. Bake for 14–16 minutes until scones turn light brown.

11. Place on wire rack to cool.

 

Sugar Glaze Directions:

1. Mix the powdered sugar and 2 Tablespoon milk together until smooth.

2. Brush glaze over the top of each cooled scone.

 

Spiced Glaze Directions:

1. As sugar glaze firms, combine the spiced icing ingredients.

2. Use whisk to drizzle over each scone and allow to dry before serving.

Makes 6 pumpkin scones.

1000 Views and Croissants

Thanks everyone for helping me get to 1000 views on my blog! To celebrate, let’s break out our butter and our rolling pins and make some croissants.

Making croissants has been on my baking bucket list, but I never had an occasion that justified the 12 hours it takes to make these. I still didn’t have an occasion, but I saw a few posts featuring these buttery beauties and I figured their time had come.

I used to go to this awesome bakery when I was going up. I’m not sure if it had a name, but we called it Pierre and Bobby’s. They made the best croissants. They had everything though, bear claws, tarts, pies, cakes, and a really cool LuLu cracker poster. We went there every Sunday. I always said they’d make my wedding cake. They didn’t. Sigh…

Anyway, continuing on the Croissant Express, my husband and I went to Europe for a month a few years ago, and while in Switzerland, I had the most amazing thing I’ve ever had. You know how sometimes you have something so great, you can still remember exactly what it tasted like? This was mine. It was chocolate and caramel with nuts, and a little bit of heaven added to put it over the edge. When we came back to the States, we got coffee and croissants one day, just for fun. It wasn’t the same. Not even close. Sigh…

So, it was my time. My turn to try to replicate those flaky pastries the French do so well. Did I succeed? No. But, it was the closest thing I’ve had, since Pierre and Bobbies.

There is no way I’m writing all the directions. There are 50 steps to making croissants. If you’d like to try it out, and you should, someday. Maybe when there is a blizzard, and you’re snowed in for a week, and you are totally and completely mind-numbingly bored.

If you’d like the full recipe, you can get it here.

Thanks again for your visits! Tell a friend about me, and maybe we can get to 2000, just as fast!  Have a great weekend!  See you on Monday!

Apple Crunch Muffins with Spelt Flour

Ok, I said I was done with apples. I lied. If I say I’m sorry, is it ok?

My mom used to tell us when we were little that saying I’m sorry is like stabbing someone in the back and trying to take the knife out. While I get what she was trying to say, it’s a little disturbing, don’t you think?

I was going to post my croissants that I made over the weekend, but instead, I was inspired to post these little muffins.

When I first made them, I wasn’t even going to put them up here. I didn’t think they were good enough for me to even want to remember the recipe. But now, a week later and having eaten them for breakfast everyday, they’ve kind of grown on me. Actually, more than grown on me, I now think they’re quite good.

You see, when we were younger, my mom used to buy the most AMAZING muffins from “My Favorite Muffin”. She’d freeze them, and we could have muffins the size of our heads for weeks on end. Pumpkin with Cream Cheese, Chocolate Chip, Chocolate Chocolate Chip, Cinnamon Crunch, Banana Nut, oh the many muffins and endless bounty that freezer held. And thus, my muffin addiction began. Yes Mom, I blame you.

I am a carb breakfast addict. I will take a donut, muffin, pancake, scone, or bagel over eggs and bacon, any day of the week. There is nothing I love more than a cup of coffee and a muffin. My thighs love them even more. And because of that, I am on the hunt for delicious low-fat, whole grain muffins. It’s not an easy task, but it can be done.

The reason I was inspired to post these muffins is because I sat in a doctor’s office for 4 1/2 hours today. I got there at 10 with my 6 month old, wheezing and teary eyed, and left at 2:30 after two steroid injections and a nebulizer treatment. I ate breakfast at 7 a.m. These lovely little muffins with a cup of coffee held me over. I ate nothing else until dinner tonight. And I wasn’t all that hungry. Sure, it could have been the stress of having a sick little man, but I’m going to give the muffins their credit.

So, if you’re a carb addict, like me, and you just can’t seem to give up your muffin and coffee, this recipe is for you.

Oh, and my son is fine 🙂

**In my second batch, I skipped the Crunch Topping. They turned out better. The first time, the walnuts fell into the muffins and made this inverted muffin-ish looking thing. The second time, they looked like the real deal.

Apple Walnut Crunch Spelt Muffins

From Anne of Fannetastic Foods

(makes 12 muffins)

Ingredients:

Dry:

  • 2 C spelt flour
  • 3/4 C brown sugar
  • 1/3 C finely ground flaxseed
  • 1 Tbsp cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt

Wet:

  • 1.5 C apples, chopped into small pieces
  • 1 tsp. vanilla extract
  • 1 C skim or 1% milk
  • 1/2 C plain nonfat Greek yogurt
  • 1 egg, beaten
  • 1/2 C walnuts, chopped

Crunch Topping:

  • 1.5 tsp brown sugar
  • 1/2 tsp cinnamon
  • 1/4 C walnuts, chopped

Instructions:

Preheat oven to 300 (spelt bakes more quickly than regular flour!).

In two large bowls, separately mix dry and wet ingredients. Add wet ingredients to dry, stirring until mixed. Spoon into a cooking-sprayed or nonstick muffin pan. Top each muffin with a sprinkling of topping mixture. Bake for 30 minutes – fork check to make sure they are done.

Homemade Pop-Tarts

Now that I’m older and wiser in my ripe old age of 31 (yeesh), I look back on how I used to eat and cringe.  A typical day of eating in my teenage years, would consist of the following:

Breakfast: A Pop-Tart

Lunch: Otis Spunkmeyer Chocolate Chip Cookie, Medium Fry and Cheese Dip, Soda (all purchased in my High School cafeteria…obviously, this was prior to any healthy kid initiative.  No one cared if we were fat.)

Dinner: Whatever my mom made for me

Dessert: 1, 2, or 4 Tastycake Butterscotch Krimpets

Now, I’m no rocket scientist, but I’d say those were some very wise choices.  From a nutritional standpoint, I would definitely encourage my children to follow my lead.  My arteries are crying.

Anyway, although my meal selection may have improved with age, my love for Pop-Tarts remains the same.  Pop-Tarts are delicious.  That buttery crust filled with jelly-ish substance and dipped in sugary glaze, what is not to love?  

Side Note: Do Pop-Tarts ever expire?

You may remember a few weeks ago, I posted Homemade Cheez-Its.  Cheez-Its are equally delicious and  equally as cheap to buy at the store as Pop-Tarts.  But, that wouldn’t be as fun, now would it? Unfortunately, now that I’ve made homemade Pop-Tarts, I am forever changed.  The two sticks of butter surrounding the 6 C of sugar filled Jam, though extremely delicious, will never make it to my breakfast table again. 

Now, I hope I have not deterred you from trying to make these.  Because, you should.  You absolutely should.  My husband had his with ice cream.  (He is so smart.  Top of his class, and it’s ideas like that, which got him there.)  They are very good.  I truly believe they are what Mr. Kellogg intended his Pop-Tarts to taste like.  They are buttery, flavorful, and delicious.  Not the dry, flavorless, sugary gelatinous filled thing that we’ve all come to love.

They are a great dessert treat, and a fun thing to make with kids.  BUT, a breakfast they are NOT.  

Sorry Kellogg’s, but they’re not.

Oh, and BTWs…I made my own jam.  I’m that special.  

Homemade Pop-Tarts

From King Arthur Flour and Smitten Kitchen

cups (8 1/2 ounces) all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks or 8 ounces) unsalted butter, cut into pats
1 large egg
2 tablespoons (1 ounce) milk

1 additional large egg (to brush on pastry)

Cinnamon Filling (enough for 9 tarts)
1/2 cup (3 3/4 ounces) brown sugar
1 to 1 1/2 teaspoons ground cinnamon, to taste
4 teaspoons all-purpose flour
1 large egg, to brush on pastry before filling

Jam Filling (This is the kind that I made)
3/4 cup (8 ounces) jam
1 tablespoon cornstarch mixed with 1 tablespoon cold water

Alternate fillings: 9 tablespoons chocolate chips, 9 tablespoons Nutella or other chocolate-hazelnut paste or 9 tablespoons of a delight of your choice, such as salted caramel or a nut paste

To make cinnamon filling: Whisk together the sugar, cinnamon, and flour.

To make jam filling: Mix the jam with the cornstarch/water in a small saucepan. Bring the mixture to a boil, and simmer, stirring, for 2 minutes. Remove from the heat, and set aside to cool. Use to fill the pastry tarts.

Make the dough: Whisk together the flour, sugar, and salt. Work in the butter with your fingers, pastry blender or food processor until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. If you’ve used a food processor, transfer the mixture to a large bowl. Whisk the first egg and milk together and stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured counter if necessary.

Divide the dough in half (approximately 8 1/4 ounces each), shape each half into a smooth rectangle, about 3×5 inches. You can roll this out immediately (see Warm Kitchen note below) or wrap each half in plastic and refrigerate for up to 2 days.

Assemble the tarts: If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″. [You can use a 9″ x 13″ pan, laid on top, as guidance.] Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you’ll form nine 3″ x 4″ rectangles.

Beat the additional egg and brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of filling into the center of each rectangle, keeping a bare 1/2-inch perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts.

Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries (I FORGOT THIS STEP). Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.

Charming tip from King Arthur: Sprinkle the dough trimmings with cinnamon-sugar; these have nothing to do with your toaster pastries, but it’s a shame to discard them, and they make a wonderful snack. While the tarts are chilling, bake these trimmings for 13 to 15 minutes, till they’re golden brown.

Bake the tarts: Remove the tarts form the fridge, and bake them for 20 to 25 minutes, until they’re a light golden brown. Cool in pan on rack.

Strawberry Glaze:

1 tb butter, melted

1 tb milk

3/4 C confectionary sugar, more or less, depending on your desired consistency.  More will make it harden, like lemon cookies, less will stay sticky.

2 tsp of jam, heated to a syrup texture (can do in microwave)

Whisk all ingredients together and spread on pastry.  Let cool.  Eat the rest with a spoon.