Kellogg's Confetti Cupcake Pop Tarts (Box of 8)

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Dinosaur lamps: dino lamps are available in all shapes and sizes, but we think a ‘holographic’ lamp or projector one is the most fun. These make great gifts for both young and slightly older dinosaur fans. From parties to holidays or just because, these cake pops will be a hit. They also make great party favors. You can wrap them individually in cellophane. Place the pastries in the freezer until they're firm. Meanwhile, preheat the oven to 350° F. When you're ready to bake, brush the pastries with a little beaten egg or milk and put them in the oven for 20 to 25 minutes, until golden brown. Spread the strawberry jam on top of the frosting, leaving about an inch at the edge of the cake. Top the jam with the other layer and spread a light layer of frosting on the cake, also referred to as a “crumb coat”. Allow that to sit for a few minutes and then frost the cake with the remaining frosting. On the same large cutting board, roll the other two ready-to-bake pie crusts together and trim so that it is the same size rectangle you have already on the sheet pan. Gently roll the top crust up and transfer it to lay evenly over the top of the strawberry jam topped crust on the sheet pan.

This will make it so much simpler to dip into the melted candy melts. They will look smoother and have a nicer finish.Roll out your pre-made pie crusts on a floured surface, and cut each crust into rectangles (about 3×4 inches). Store the pop tarts in an airtight container at room temperature for up to 3 days. Serving Suggestions Once the pop tarts are done baking, let them cool for a few minutes before drizzling the glaze on top. Gradually whisk the butter and sugar cream with the eggs and flour until your batter is just combined. Don’t over-mix. Bake for 20-22 minutes or until the puff pastry is dark golden brown on the top and bottom. Let cool for 5 minutes.

My favorite thing to make in the kitchen is homemade strawberry pop Tarts. To make homemade pop tarts, you’ll need a few basic steps, so plan on having them ready by Friday and Monday. Because this homemade strawberry filling really stands out in this recipe, it does not call for store-bought strawberry jam. You will be able to produce more pop tarts with this recipe. Instead of leaving large chunks of butter in the dough, it is processed in a food processor. To make the dough more flavorful and tender, a touch of sugar and a small amount of milk are added. Pop tart filling should be chilled before baking to ensure that it retains its shape. Use a fork to gently press the two sheets together creating a seal and a cute pattern around the edge. Poke a few holes in the top as well. Brush the top sheet of puff pastry with the egg wash. The pastry approach to French sweets taken by Joy Chiam and Germaine Li is with respect to fresh ingredients and unpretentious flavors. This approach is demonstrated in the tarts, which are filled with native fruits. Spread icing on top of the center of the pop tart leaving the crimped edges showing. Immediately sprinkle with sprinkles.You can make in advance and freeze. Cake pops freeze well. Just allow to cool completely before freezing. They will keep up to 6 weeks. Cake pops are easier to coat if you freeze them first. After you form into balls, place them in the freezer for about 15 minutes.

Welcome to your favourite neighbourhood cafe, where it perpetually smells like freshly ground coffee, delicious baked treats and buttery eggs. Use a square pan. You MUST use a square metal 8x8 baking pan with square edges as shown. Glass or ceramic pans retain heat differently. A pan with rounded edges will need to bake longer than the bake time which can result in a cakier texture. Place eight of the rectangles on a baking sheet and add a heaping teaspoon of jam or the filling of your choice to the center of each. Place one of the other rectangles over each filling-topped pastry and press down to seal the edges.

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Cut the chilled vegan butter into small cubes and add it to the flour mixture. Use a pastry cutter or your hands to cut the butter into the flour until the mixture resembles coarse sand.