Have I mentioned that I love Pinterest? Well, I do because it brings me ideas like this one: Pumpkin Pop Tarts! Which is really just an excuse to eat something that tastes an awful lot like pumpkin pie but is way easier and faster to make for breakfast! Actually, I thought these were better than pumpkin pie. The filling was sweet with that cinnamon spice but didn’t have the denser texture of pumpkin pie. And the crust with the glaze on it was just yummy! We made them for breakfast on Thanksgiving. They were delicious and the perfect start to our holiday. But, I’m sure we will be making them again in the future. They’d be great for any holiday or even just a fun Saturday morning breakfast with your family.
Pumpkin Pop Tarts Ingredients
1 cup Pumpkin Puree
1/4 cup sugar
1/2 tsp pumpkin pie spice (or you could do 1/4 tsp nutmeg & 1/4 tsp cinnamon if you don’t have pumpkin pie spice) or more/less to taste
1 box refrigerated pie crust such as Pillsbury
1 cup powdered sugar
2 Tbsp milk
1/2 tsp vanilla
Preheat oven to 400 degrees. In a large bowl, mix together pumpkin puree, sugar, egg, and pumpkin pie spice. Set aside.
Unroll your refrigerated pie crust and cut out your pop tart shapes. We used heart shaped cookie cutters for this because that’s what we had on hand, but pumpkins would be really cute, too. Or you can just use a knife to cut out rectangles to look like traditional pop tarts. Spoon a small amount of the filling into the center of each shape. Place another cutout of crust on top and use a fork to seal the edges of the pop tart together. Make two small cuts in the top crust of each tart to vent. Place the pop tarts on a parchment lined baking sheet and bake for approximately 10 minutes or until top crust is lightly browned and filling is bubbly.
While the pop tarts are baking, mix together powdered sugar, milk, and vanilla in a medium bowl. Add more milk if necessary to achieve desired consistency. Once finished baking, brush or drizzle glaze over warm pop tarts. Best served warm.
We have a new favorite cookie in our house. These yummy Salted Caramel Cookie Cups have replaced our previous favorite, the Giant Chocolate Chip Cookie, which I never thought would happen. But, they are sooooo good! They’re also super simple to make, which means my little helpers can lend a hand, which they LOVE!
Baking can be a really fun activity to do with your kiddos, even when they’re as young as mine. It helps develop math skills, motor skills, a sense of responsibility and helpfulness when it comes to contributing to the family. Donovan helps put the paper cups in the muffin tin, measure the ingredients and add them to the mixer, and, his favorite, turn the mixer on and off as we add more ingredients. He loves how it “spins really, really fast, Mommy!” Avery doesn’t really help with much yet, but he loves standing on a chair at the counter and banging the measuring cups around…or as in the picture above, adding the car keys to the muffin tin. He feels included, we all have a good time, and we end up with super yummy treats!
I’ve already had several requests for this recipe from friends and family since I first made it for a cookie exchange before Christmas…and my husband has asked for them repeatedly. Trust me, this is one you will want to try…and then make again and again. SCROLL DOWN FOR RECIPE
3/4cupbrown sugarfirmly packed
Servings: Cookie Cups
Preheat oven to 375 degrees. Place paper liners in a standard size muffin tin.
In a large bowl, beat brown sugar, butter, salt, and vanilla extract until well blended. Add baking powder and egg and beat until well blended. Mix in flour a little at a time, beating until just combined.
Scoop dough by rounded tablespoons into each muffin cup. Make a small indentation in the top of each cookie. Bake for 10 minutes or until cookies start to brown a little.
Remove the pan from the oven and place the caramel pieces on top of each cookie, pressing down a bit to keep them in place. Bake again for an additional 5-6 minutes or until cookies are golden brown.
Remove from oven and sprinkle with coarse salt. Cool in pan for 5 minutes then transfer to wire rack to cool completely.
*This is a sponsored post. The information and prize pack have been provided by General Mills through Platefull Co-Op and Target Breakfast Twist. I received a package of breakfast foods from Target for the purposes of this green smoothie recipe creation. All opinions are my own.
Breakfast is so important for getting your day off to the right start, but if you’re like me, then you end up feeding your kids a good breakfast and forget to feed yourself. I end up grabbing a granola bar as we run out the door to get to school because I’ve been so busy getting everyone else fed and ready to go that I ran out of time for me to eat. But, I love smoothies, and so do my boys. So on busy mornings these can be a great Target Breakfast Twist to get us off to a healthy, well balanced start. This PB&J Protein Green Smoothie recipe is one of our new favorites. It’s easy to make, can be eaten on the go, and is FULL of healthy stuff. There’s not actually any jelly in it, but it reminded me of peanut butter and jelly since it has PB and mixed berries. You can find the ingredients you need at Target.
My favorite thing about the PB&J Protein Green Smoothie is that it really is a well balanced meal in a glass. It has protein, fiber, whole grains, fruit, healthy fat, and veggies all in one. I especially like the veggies. It can be hard to get a veggie in that early in the morning, but this gets a whole serving of veggies in first thing! And it tastes good, too! My three year old gave it a try and told me “Yum! That’s a delicious smoothie, Mommy.” This particular recipe is really easy to customize, too. If you’re dairy free, substitute your favorite nut milk. Don’t like peanut butter? Try almond or cashew butter. Nut free? Try soy or rice milk with Sunbutter instead of peanut butter. Want to add even more superfood goodness? Add a tablespoon of chia seeds. Make the smoothie whatever you want it to be!