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      No Churn Malted Milk Ball Ice Cream

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      No ice cream maker? No problem! This ice cream is brimming with nostalgic chocolate malt flavor and whips up in about 10 minutes.I made this ice cream for my husband because he loves an ice cream parlor-style chocolate malt better than just about any other dessert. He also loves malted milk balls, and when Sconza sent me a big bag of them, I knew they were destined for an extra-special treat for him.

      No-churn ice cream is a boon to those who don’t have an ice cream maker (or the storage space to house one). And! It’s the shortest distance between you and homemade ice cream!You’ll need four ingredients to create the ice cream base, and it all starts with a can of sweetened condensed milk. Whisk in unsweet cocoa powder and malted milk powder.
      The chocolate mixture is folded into a big bowl of whipped heavy cream.

      Chopped milk chocolate malted milk balls are folded in for some candy crunch!

      Waiting is the hardest part of this recipe. Chill the mixture in a loaf pan for 4-6 hours, or until it’s firm enough to scoop.
      If you’re ever in the summer doldrums, this ice cream could be the remedy!Sconza Chocolates puts a lot of care into each product they make. This year I’m proud to be partnering with them as a brand ambassador. If you’d like to try some of their products, you can use the discount code SPRINKLEBAKES10 for 10% off your order (coupon is repeatable).
      Happy Summer! xo

      No-Churn Malted Milk Ball Ice Cream10 servings, one 9-inch loaf pan1 can (14 oz.) sweetened condensed milk1/3 cup (40g) malted milk powder1/3 cup (35g) unsweet cocoa power2 cups (1 pint) heavy whipping cream, cold1 cup chopped malted milk balls, plus more for garnishIn a large bowl, place the sweetened condensed milk, milk powder, and unsweet cocoa. Whisk together until smooth.In the bowl of an electric mixer, whip the heavy whipping cream until stiff peaks form. Partially fold about 1/3 of the chocolate mixture into the whipped cream with a rubber spatula. Fold in the remaining chocolate mixture until the color is consistent and no white streaks of cream or dark streaks of chocolate remain. Fold in the chopped malted milk balls.Pour the mixture into a 9×5-inch loaf pan and top with more chopped malted milk balls, if desired. Freeze until firm, about 4-6 hours or overnight.Scoop ice cream into bowls, sugar cones or classic cake cones and serve.

      link No Churn Malted Milk Ball Ice Cream By Heather Baird Published: Wednesday, July 08, 2020Wednesday, July 08, 2020No Churn Malted Milk Ball Ice Cream Recipe LEGGI TUTTO

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      Chai Spiced Snickerdoodle Skillet Cookie

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      This giant skillet snickerdoodle recipe is a fuss-free way to make cookies for a crowd! It’s warmly spiced and bakes into a chewy, pillowy-edged cookie with a soft interior.I almost waited to post this recipe in fall months, but ultimately decided that’s just too long to wait! Warm chai spices are perfect for cozy feelings at any time of year. And personally, I’ve found they’re especially nice on those mellow summer days when a thunderstorm rolls in, and all you can do is curl up on the couch with a snack and something to read. This recipe is great when you need those cozy, happy feelings that only come with something baked, deliciously buttery, and sweet.
      Grab a 10-inch cast iron skillet and butter it up! You can also use a 10-inch round cake pan if you don’t have a skillet, but I think everyone needs at least one 9 or 10-inch cast iron skillet. I’ve used a lot of different cast iron pans over the years, some that are practical and others that are considered fancy and cost as much as a whole set of cookware. If you’re looking to add one to your kitchen, I’ve found that you cannot beat the performance of a preseasoned Lodge cast iron pan (10.25-inch) for the money ($15-$25).Cast iron does take some maintenance, but it’s not difficult to use or clean (cleaning 101 here). In fact, I once knew someone who used theirs as a boat anchor for years, and then cleaned it back up for kitchen use! (For the record, I don’t recommend doing that!)

      Hello, cookie dough! This is a very simple dough that uses cream of tartar in the formula to help leaven and stabilize the baked cookie. You won’t get those pillowy baked edges without it! The dough needs to rest for about 10 minutes after mixing. It will firm upon standing.

      While you’re resting the dough, mix up the chai spice with a little sugar. A classic snickerdoodle could be made by just using the sugar and cinnamon in the recipe – but I urge you to try my chai-spiced version! It’s so comforting. 

      After resting, you should have an un-sticky dough. Roll it into a ball, and then into the spices. Place the ball in the center of the pan – you don’t even have to tamp it down!  Just let the ball spread in the oven as it bakes. This process is pretty neat to watch through the oven window.
      Look at that! It really does look like one big snickerdoodle cookie, complete with pillowed edges and a crackled top.
      This is such a lovely thing to share, and it’s also a little too easy to grab a slice from the pan throughout the day! I mentioned this recipe is great for a crowd, but our 2 person household has managed to eat all but two slices.
      You’ll have a little chai spice leftover, so save it to sprinkle over – everything! Here I’ve sprinkled some on top of ice cream. Did I mention this cookie is utter perfection with a scoop of vanilla? It is!
      This skillet cookie should be in everyone’s recipe box! It has all the best parts of snickerdoodle cookies without the production of portioning. Enjoy!

      Chai-Spiced Snickerdoodle Skillet CookieYields one 10-inch skilletCookie dough1 cup (226g)unsalted butter, melted2 cups (300g) all-purpose flour1 teaspoon baking soda1 teaspoon cream of tartar1/2 teaspoon fine sea salt1 cup (200g) granulated sugar1/4 cup (53g) brown sugar, lightly packed1 large eggChai spice coating1/4 cup (50g) granulated sugar2 teaspoons ground cinnamon1/4 teaspoon ground cardamom1/4 teaspoon ground ginger1/8 teaspoon ground allspice1/4 teaspoon ground cloves1/4 teaspoon freshly grated nutmegPreheat the oven to 350°F.Coat a 10-inch cast iron skillet with some of the melted butter using a pastry brush. Set aside.For the dough, whisk the flour, baking soda, cream of tartar, and salt together in a large mixing bowl. In a separate medium bowl, mix together the remaining melted butter, granulated sugar, brown sugar, and egg. Pour the liquid mixture into the flour mixture. Beat together using a hand mixer on low speed until combined. Let the dough rest uncovered for 10 minutes, or until firmed and not sticky.Meanwhile, make the chai spice coating. Stir together the granulated sugar and all of the ground spices in large bowl. When the dough is firm, gather it together with your hands and form into a large ball. Roll the ball in the spices repeatedly until the ball is totally covered with the sugar and spice mixture. You will have leftover chai spice (save for other use).Place the ball in the center of the buttered skillet; do not spread or flatten it. The ball will spread as it bakes. Bake for 35 minutes, or until the cookie fills the pan and is golden brown and crackled on top. Cut into wedges and serve warm with scoops of ice cream and leftover chai spice sprinkled on top. Or store room temperature wedges in an airtight container for up to 4 days.
      link Chai Spiced Snickerdoodle Skillet Cookie By Heather Baird Published: Monday, July 06, 2020Monday, July 06, 2020Chai-Spiced Snickerdoodle Skillet Cookie Recipe LEGGI TUTTO

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      Triple Berry Scones

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      These buttery pastries are filled with summer’s best berries. Serve them with hot coffee or tea for a wonderful start to the day!Summer usually means at least one trip to our favorite berry farm, where picking a gallon is an easy pleasure and fingers turn purple-red from secretly taste testing the goods. We’re not venturing out much these days, so when I get my hands on fresh berries – even the store bought kind – I want to celebrate them! These scones are a beautiful way to use the season’s best berries.

      As a well-practiced southern biscuit maker, I’ve tried almost every technique for cutting butter into flour. Scones are very biscuit-like, and my favorite way to make them is with grated frozen butter. It takes a bit of work on the large holes of a box grater, but it’s well worth the end result. The frozen pieces of butter evenly disperse throughout the flour, and stay cold throughout mixing and forming. As the dough bakes, the cold butter releases steam which gives the pastry light, fluffy texture.
      I used whole blueberries, blackberries and chopped strawberries. I imagine whole fresh raspberries would work nicely in this recipe also.
      The mixed dough will be ragged and a little crumbly. You could knead it together at this stage, but I prefer to handle the dough as little as possible. Instead of kneading, I squeeze the dough together and pack it under my palms to shape it into a circle. Overworking the dough will lead to scones that are tough with a chewy texture, instead of light and flaky. If kneading feels more intuitive to you, use a light hand and knead just until the dough comes together.
      Cover and refrigerate the dough before cutting it for the neatest slices. It’s very important to use a sharp chef’s knife! You want the berries to slice without resistance. A dull knife will drag the berries through the dough and it will tear and crumble your neatly fashioned circle.
      Ready for the oven!

      The scones should bake to a light golden exterior, and come out of the oven in slightly less perfect form than they went in. Corners will not be as sharp. Remember, these are rustic beauties! They are supposed to develop crags and crackles on their tops.
      I loved these with a zigzag of confectioners’ glaze, but you could also dust them with powdered sugar. If you’re looking for something less sweet, then just leave ‘em plain!Be well, all of you! xo -h

      Triple Berry SconesYields 8 sconesScones2 cups (300g) all-purpose flour, plus more for dusting1/4 cup (50g) granulated sugar1 tablespoon baking powder3/4 teaspoon fine grain sea salt6 tablespoons (85g) frozen unsalted butterZest of 1 lemon1/2 cup (3 oz.) fresh blueberries1/2 cup (3 oz.) chopped fresh strawberries1/2 cup (3 oz.) fresh whole blackberries1/3 cup (80 ml) heavy cream, plus more for brushing scones2 large eggs Glaze1 cup (114g) confectioners’ sugar2 tablespoons heavy cream1/2 teaspoon vanilla extract.In a large mixing bowl, combine the flour, sugar, baking powder and salt; whisk to aerate and combine.Grate the frozen butter on the large hole side of a box grater. Immediately add the butter to the flour mixture and stir until the pieces are well-dispersed. *Alternatively, you can cut cold butter (not frozen butter) into the flour using a pastry blender or the tines of a fork.Stir in the lemon zest. Add the berries and toss in the flour mixture to coat.In a small bowl, whisk together the heavy cream and eggs. Add the cream mixture to the dry ingredients. Fold together gently using a large rubber spatula until a ragged, shaggy dough is formed.Turn the dough out onto a piece of parchment paper or a lightly floured work surface. Using your hands, pack and form the shaggy dough into a 6-inch circle (alternatively, knead until the dough just comes together). Cover and refrigerate 30 minutes.Preheat oven to 400°F.Use a large sharp chef’s knife to cut the circle into 8 triangles. Transfer the slices to a parchment-lined baking sheet. Brush the tops of the scones with heavy cream.Bake 20-22 minutes, or until the scones are golden brown. Let cool before glazing.For the glaze, combine the confectioners’ sugar, heavy cream, and vanilla extract in a medium bowl. Whisk together until smooth. Drizzle glaze over the cooled scones. 
      link Triple Berry Scones By Heather Baird Published: Friday, July 03, 2020Friday, July 03, 2020Triple Berry Scones Recipe LEGGI TUTTO

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      Cheddar-Onion Biscuits

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      Effortless, melt-in-your-mouth biscuits are within reach thanks to this cheddar-packed and onion-speckled quick bread. Powered by the fine texture of Swans Down Cake Flour, and receiving a rich boost from buttermilk, these biscuits are the ultimate comforting addition to breakfast, lunch, or dinner.

      Cheddar-Onion Biscuits

      4⅓ cups (485 grams) sifted Swans Down Cake Flour
      2 tablespoons (24 grams) granulated sugar
      1 tablespoon (15 grams) baking powder
      1½ teaspoons (3 grams) garlic powder
      1 teaspoon (3 grams) kosher salt
      ½ teaspoon (2.5 grams) baking soda
      1¼ cups (284 grams) cold unsalted butter, cubed
      1½ cups (170 grams) shredded extra-sharp Cheddar cheese
      1 cup (100 grams) finely chopped green onion
      1 cup (240 grams) cold whole buttermilk
      1 large egg white (30 grams), lightly beaten

      Preheat oven to 425°F (220°C). Line 2 rimmed baking sheets with parchment paper.
      In a large bowl, combine flour, sugar, baking powder, garlic powder, salt, and baking soda; sift flour mixture. Using a pastry blender or 2 forks, cut in cold butter until butter pieces are pea-size. Stir in cheese and green onion until well combined. Stir in cold buttermilk just until combined. (Dough may look dry and crumbly in spots but will come together later.)
      Turn out dough onto a lightly floured surface. Gently knead 5 times. Pat dough into an 8-inch square, and cut into fourths. Stack each fourth on top of each other, and roll or pat down into an 8-inch square again. Repeat procedure twice. Roll or pat dough to 1-inch thickness. Using a 2¼-inch round cutter, cut dough without twisting cutter, rerolling scraps as needed. Place biscuits at least 1½ inches apart on prepared pans. Freeze for 15 minutes.
      Brush egg white onto biscuits.
      Bake until golden brown, 15 to 18 minutes. Let cool for 15 minutes. Serve warm.

      3.5.3251

       

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      Banoffee Ice Cream Pie

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      Banoffee Ice Cream Pie is a sweet way to beat summer’s heat! Layers of milk caramel, whipped banana cream, nuts, and shaved chocolate are layered together atop a buttery graham cracker crust.Tomorrow we say hello to July, and with it comes hot and humid weather here in the southern states. We won’t be hosting any July Fourth picnics this year, but we’ll still be looking for ways to celebrate – and cool off! This Banoffee Ice Cream Pie has been our preferred way to chill out as temperatures outside soar. It’s simple to make and so refreshing!
      Ripe bananas are an absolute must for the cream filling, because it’s the only sweetener added to this part of the recipe – there’s no added sugar. I strongly suggest bananas that are on the verge of being over-ripe. Only use bananas that have significant brown spotting on their peels.
      Who doesn’t love a buttery graham cracker crust?! The use of melted butter in the crust helps to stiffen and firm it when chilled, and most importantly it gives the pie rich flavor. There is no substitute for real butter here – margarine or other substitutes will not yield an end result that is sturdy enough to hold the filling. Using real butter makes the crust pack firmly and evenly into a 9-inch pie pan.
      The cream filling uses just three(ish) ingredients, freshly whipped cream, lemon juice, and mashed bananas. Use a fork to mash the bananas, or even a potato masher (this one is my favorite).
      Once the pie crust is chilled, a layer of prepared dulce de leche is spread in the bottom of the crust and the banana cream layered on top.
      For a quick chocolate garnish, grate about 2 oz. of bar chocolate onto a plate using a vegetable peeler. These shavings will melt with body temperature, so don’t handle them – scoop them with a spoon and sprinkle over the pie.
      In addition to the chocolate shavings, the pie is covered with more dulce de leche and delicious toasted hazelnuts.

      Plan ahead because this pie needs to freeze for 4-6 hours. When you’re ready to serve the pie, slice it with a warm knife. I found that leaving the pie to stand for 5-7 minutes at room temperature made it soft enough to slice without much resistance.There’s something so wonderful about the combination of caramel, bananas and rich graham cracker crust. I would say it’s a nice alternative to ice cream on a hot day, but that would be an understatement!This recipe is sponsored by Go Bold With Butter!  Learn how butter can make your baking better on their website!

      Banoffee Ice Cream PieYields one 9-inch pie2 cups (200g) graham cracker crumbs8 tablespoons (113g) unsalted butter, melted3 large very ripe bananas1 tablespoon fresh lemon juice2 cups (480ml) heavy cream, whipped to firm peaks1 teaspoon vanilla extract1 can (13.4 oz.) dulce de leche1/2 cup (75g) hazelnuts, roughly chopped2 oz. grated dark chocolateCombine the graham cracker crumbs and butter in a large mixing bowl. Stir together until the crumbs are well coated with the butter and the mixture resembles wet sand. Pour the crumbs into a 9-inch pie dish and press the mixture into the bottom and up the sides. Freeze until firm, about 25 minutes.Meanwhile, mash the bananas with the lemon juice in a large mixing bowl using a fork or potato masher. When the mixture is finely mashed, fold in the whipped heavy cream and vanilla extract. Mix until the mashed bananas are well dispersed throughout the cream. (Note: I recommend taste-testing here. The mixture should be lightly sweet with very ripe bananas. If you find the mixture not sweet enough – or if you used under-ripe bananas – fold in 2-3 tablespoons powdered sugar to taste. And remember – this is layered with very sweet dulce de leche so be judicious with the extra sugar.)Remove the pie crust from the freezer and spread 1/2 of the dulce de leche on the bottom of the crust evenly. Top with the whipped banana mixture. Transfer the remaining dulce de leche to a microwave-safe bowl and heat for 30 seconds at 100% power to loosen. Stir well and transfer the caramel to a zip-top bag with a corner snipped. Pipe the caramel on top of the cream in sweeping stripes. Garnish with hazelnuts and grated chocolate.Freeze the pie uncovered for 2 hours. Cover with plastic wrap and freeze for an additional 4 hours or overnight before serving.For easy serving, slice the pie using a large chef’s knife dipped in hot water and wiped dry.
      link Banoffee Ice Cream Pie By Heather Baird Published: Tuesday, June 30, 2020Tuesday, June 30, 2020Banoffee Ice Cream Pie Recipe LEGGI TUTTO

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      Soda Farls

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      Northern Ireland has its own signature take on soda bread in the form of farl wedges, derived from the Gaelic word fardel, roughly translated to “four part.” Though they’re traditionally baked on an open-hearth flame, we baked our farls on the more modern griddle. In keeping with the methods of the Old World, though, we harned the dough—turning and cooking the sides of the farl to make sharp, crisp edges.

      Soda Farls

      1⅔ cups (208 grams) all-purpose flour
      ¾ teaspoon (2.25 grams) kosher salt
      ½ teaspoon (2.5 grams) baking soda
      3 tablespoons (42 grams) cold unsalted butter, cubed and divided
      ¾ cup plus 3 tablespoons (225 grams) whole buttermilk
      Herb Compound Butter (recipe follows)

      In a medium bowl, whisk together flour, salt, and baking soda until well combined. Using your fingers, cut in 2 tablespoons (28 grams) cold butter until mixture resembles bread crumbs. Make a well in center, and add buttermilk. Using a wooden spoon, stir buttermilk into dry ingredients, working from center to outside of bowl, just until combined and a dough forms.
      Turn out dough onto a heavily floured surface, and flour top of dough. Using floured hands, tuck and rotate dough until edges are rounded and even. Pat into an 8-inch circle (½-inch thickness). Using a knife dipped in flour, cut into quarters.
      Preheat a cast-iron griddle to medium heat. (See Note.) Add remaining 1 tablespoon (14 grams) butter to griddle.
      Brush and shake off any excess flour from dough quarters, and place, not touching, on hot griddle. Cook until golden brown, 7 to 10 minutes. (Bread will double in size and puff up; if you want a neater look, use knife or bench scraper to keep edges straight.) Turn, and cook until golden brown, 7 to 10 minutes. (If you tap bottom of loaf, it should sound hollow.) Stand each farl on its side, and place side by side. Cook for 1 to 2 minutes; repeat with remaining 2 sides. Serve warm with Herb Compound Butter.

      A 12-inch cast-iron skillet will work, too. Cook farls until golden brown, 5 to 7 minutes per side.

      3.5.3251

      Herb Compound Butter

      ½ cup (113 grams) salted butter, softened
      1 tablespoon (2 grams) chopped fresh dill
      1 tablespoon (2 grams) chopped fresh tarragon
      1 teaspoon (1 gram) lemon zest

      In a small bowl, stir together all ingredients until well combined. Use immediately, or cover and refrigerate until ready to use. Let stand until softened before serving.

      3.5.3251

       

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      Strawberry Delight

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      This creamy layered strawberry dessert sits atop a crumbly pecan crust. It’s quickly assembled in a 13×9-inch casserole dish and best served chilled on a hot day.If this recipe looks familiar, it’s because it has been around for ages. Different versions of it can usually be found in small town church cookbooks in the southern US. My strawberry iteration is inspired by a recipe from my friend Bobbie who passed away last year. She was an elderly lady famous for her desserts – especially Cherry Yum Yum. This dessert has the best parts of her recipe and swaps out the cherries for strawberries.
      Bobbie’s recipe comes from a time when food trends were geared towards convenience and shelf stability. I’ve sympathetically adapted this recipe to swap out the margarine for real butter and replaced the packets of “Dream Whip” with freshly whipped cream. I did concede to keep the cans of ready-made pie filling because they keep this recipe simple, and if you purchase a premium brand of pie filling, then you’ll have an excellent end result. (I like Comstock.)
      The crust reminds me of Pecan Sandies cookies. It uses few ingredients and not even a sprinkle of sugar. It’s just flour, butter, salt and chopped pecans. This unsweet crust contrasts and balances the other sweet components of the dessert.
      The crust mixture will be quite crumbly, and should pack when you squeeze it in your hand. Pour it into the bottom of a 13×9 pan and press evenly. As the crust bakes, the pecans become toasty and delectable.
      The cream filling is much like a light no-bake cheesecake, with a large ratio of whipped cream to the single package of cream cheese.
      Two cans of pie filling are dolloped on top of the cloud-like cream layer. Bobbie always used cherry pie filling, and I use it too when I want to remember her and feel her presence. This time I used strawberry pie filling, because it’s what I had on hand!You could use practically ANY kind of pie filling you’d like. I’ve made this in autumn months adding cinnamon to the pecan crust, and canned homemade apple pie filling instead of commercially prepared pie filling. It’s so versatile.
      You could end assembly after the addition of the pie filling and call the dessert done, but I like to add another layer of whipped cream and a few pecans to make it pretty.
      I will admit, scooping out the first piece is always an untidy job, so most of the time when I’m serving this, I just stick a spoon in the casserole dish. It can be cut into pieces, though. Chill the dessert well for the neatest slices.
      This dessert can be served year-round, and even at Christmastime (the red berry filling looks so festive!). But I have to say, it’s my personal favorite to serve in hot months when you’re feeling wilted and need refreshed.

      Strawberry DelightYields one 13×9-inch pan1 cup (226g) unsalted butter, softened2 cups (300g) all-purpose flour1/4 teaspoon salt1 cup (4 oz.) chopped pecans8 oz. (1 package) cream cheese, softened3 cups (400g) powdered sugar1 1/2 cups (360 ml) heavy cream, whipped2 cans (21 oz. each) strawberry pie filling (tested with Comstock)Optional toppings3/4 cup (180 ml) heavy cream, whipped1/4 cup (1 oz.) chopped pecansFresh mint leavesPreheat oven to 350°F.In the bowl of an electric mixer, cream together the butter, flour, and salt. The mixture will be crumbly. Mix in the pecans. Press the mixture into the bottom of a 13×9-inch pan. Bake for 22-25 minutes, or until lightly golden. Allow the crust to cool completely.In a separate bowl, combine the cream cheese and powdered sugar and beat well. Mixture will be thick. Fold in 1/3 of the whipped cream to loosen the cream cheese mixture, then fold in the remaining whipped cream. Spread this mixture on top of the cooled crust. Spoon the contents of two cans of ready-made pie filling on top of the cream.Cover the strawberry pie filling with the optional whipped cream, pecans and mint leaves, if using. Cover and chill until firm, about 2 hours. Slice into pieces or spoon onto a plate.Notes:Use any ready-made pie filling you prefer: apple, cherry, and blueberry are all very good in this recipe.This recipe was adapted from Ms. Bobbie Goins’ Cherry Yum Yum recipe, famous in her East TN hometown.
      link Strawberry Delight By Heather Baird Published: Wednesday, June 10, 2020Wednesday, June 10, 2020Strawberry Delight Dessert Recipe LEGGI TUTTO

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      Homemade Brown Sugar Cinnamon Pop Tarts

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      503 SharesYou’re going to love my Homemade Brown Sugar Cinnamon Pop Tarts! They are flaky on the outside, with a thick layer of cinnamon sugar filling on the inside, and topped with a sweet cinnamon icing. The perfect homemade breakfast treat!Looking for more breakfast sweets? Try my Best Ever Coffeecake or these fluffy Brown Sugar Pancakes!My Favorite Pop Tarts Are…We have a running argument in our house about the best Pop Tart flavor…is it Strawberry or is it Cinnamon Sugar. In the past I have gone back and forth. My family is divided, and depending on which day you ask, I can swing one way or the other…but ultimately I have come to the conclusion that Brown Sugar Cinnamon is tops.When I decided to try making these homemade I went back and forth on whether or not I should make Strawberry or Brown Sugar Cinnamon first, but you can see what I settled on…it was the right call.Making Homemade Pop Tarts is Easier Than You ThinkSure, it’s easy to just grab a box of pop tarts. But, I bet you didn’t realize how easy it is to make your own at home. I know I didn’t! I had it in my head that it would be super difficult and so not worth it. But, I was wrong – and I’m not afraid to admit it. Plus, the pastry is so flaky and buttery, and the filling is the perfect sweetness, once you have the homemade version it’s going to be tough to go back to the boxed variety.Aside from the fact that making your own toaster pastries is super easy, I love that I can control the ingredients. There’s no ingredients I can’t pronounce in here. Recipe Ingredients For Brown Sugar Cinnamon Pop TartsThis ingredient list is oh so easy! These are all typical baking staples that I’m sure you’ve got right in your pantry! Here’s what you’ll need:For the pastry:all purpose floursugarkosher saltcold butter, cut into cubeseggmilkFor the filling:light brown sugarflourground cinnamonbuttereggFor the icingpowdered sugarmilkvanillacinnamonHow to Make Homemade Toaster Pastries…You’re going to make these homemade pop tarts in three stages. First we’ll put together the pastry dough, then we’ll fill and assemble the pop tarts. And, finally, we’ll add the frosting on top!PastryIn a large bowl, whisk together the flour, sugar, and salt. Using a pastry cutter or fork, cut the butter into the flour mixture until coarsely combined, but peanut-sized pieces of the butter remain. You can also use your hands. Combine until the dough just comes together.Divide the dough in half, shaping each into a 4×6 inch rectangle, making sure the edges aren’t left too jagged. This will help when it’s time to roll the dough out. Cover each in plastic wrap and refrigerate for at least 30 minutes.Line a large baking sheet with parchment paper and set it aside.FillingIn a medium bowl, combine the brown sugar, flour, and cinnamon. Set this aside. Remove one dough from the refrigerator. On a lightly floured surface roll the dough out into a rectangle 1/8-inch thick. It will be roughly 9×12- inches. Using a knife cut the dough into 3×4- inch rectangles. Re-roll the scraps and repeat if necessary. You should get 8 pieces. Place the cut out dough pieces onto the prepared baking sheet. Brush each with the melted butter.Spread a heaping tablespoon of the reserved cinnamon sugar mixture into the center of each rectangle, leaving 1/4- inch space at the edges.Remove the remaining dough from the refrigerator and repeat the rolling and cutting process just like the first and place them on top of the pastry with the filling. Using a fork, press the edges together and poke a few holes in the tops of each of the tarts.Place the baking sheet in the refrigerator to chill the tarts for 30 minutes.Preheat the oven to 350°F. In a small bowl whisk together the egg and water. Remove the baking sheet from the fridge and brush each tart with the egg mixture.Bake for 25 – 28 minutes, until golden brown. Transfer to a wire rack to cool.IcingWhisk together the powdered sugar, milk, vanilla, and cinnamon until smooth.Spoon the icing onto the cooled tarts and allow it to set.Tips for the Best Homemade Pop TartsThese homemade pop tarts are better than store-bought! Follow these tips to make sure they are the best of the best:Be sure to keep your pastry dough chilled as you are working with it. This will make it easier to form and prevent any unwanted sticking.Make sure you seal your edges nice and tight. They can easily separate and you’ll end up with your filling dripping out. Don’t forget to brush the tops of the pastries with the egg wash. This is what makes the pop tarts crispy and golden on the outside. Variation IdeasYou can make a wide variety of pop tarts following this same method of making the pastry, filling, and icing. Fruit filled pop tarts are even easier because you can use jam as the filling, and simply omit the cinnamon from the icing. Here are some easy versions:StrawberryBlueberryRaspberryTo make them a bit more colorful, you can add sprinkles or colored sugar to the icing after it’s been drizzled over the tarts but before it sets. How to Store and Reheat These PastriesYou can store your brown sugar pop tarts in an airtight container at room temperature for up to 3 days. There’s no need to refrigerate them. I like to reheat mine right in the toaster, just like a pop tart. They end up warm and crispy on the outside with a soft and warm center. Can I Freeze these Pop Tarts?Yes! These homemade pop tarts actually freeze really well. Just let them cool completely and then place them in a freezer-safe zip-top storage bag. Place a piece of parchment paper between each Pop Tart so that you can easily grab one when you are ready to reheat. Then, you can reheat them right in your toaster!PrintHomemade Frosted Brown Sugar Pop Tarts Description:You’re going to love my Homemade Frosted Brown Sugar Pop Tarts! They are flaky on the outside, gooey on the inside, and topped with a sweet cinnamon icing. The perfect homemade breakfast treat!Ingredients:Pastry:2 cups all purpose flour1 tablespoon sugar1 teaspoon kosher salt1 cup cold butter, cut into cubes1 large egg2 tablespoons milkFilling:1/2 cup light brown sugar1 tablespoon flour1 1/2 teaspoons ground cinnamon2 tablespoons butter, melted1 large egg1 teaspoon waterIcing1 cup powdered sugar1 tablespoon milk1/2 teaspoon vanilla1/2 teaspoon cinnamonInstructionsPastry: In a large bowl, whisk together the flour, sugar, and salt. Using a pastry cutter or fork, cut the butter into the flour mixture until coarsely combined, but peanut-sized pieces of the butter remain. You can also use your hands. Combine until the dough just comes together.In a small bowl whisk together the egg and the milk. Mix this evenly into the dough until just combined.Divide the dough in half, shaping each into a 4×6- inch rectangle, making sure the edges aren’t left too jagged. This will help when it’s time to roll the dough out. Cover each in plastic wrap and refrigerate for at least 30 minutes.Line a large baking sheet with parchment paper and set aside.Filling: In a medium combine the brown sugar, flour, and cinnamon. Set aside. Remove one dough from the refrigerator. On a lightly floured surface roll the dough out into a rectangle 1/8-inch thick. It will be roughly 9×12- inches. Using a knife cut the dough into 3×4- inch rectangles. Re-roll the scraps and repeat if necessary. You should get 8 pieces. Place the cut out dough pieces onto the prepared baking sheet. Brush each with the melted butter.Spread a heaping tablespoon of the reserved cinnamon sugar mixture into the center of on each rectangle, leaving 1/4- inch space at the edges.Remove the remaining dough from the refrigerator and repeat the rolling and cutting process just like the first and place them on top of the pastry with the filling. Using a fork, press the edges together. And poke a few holes in the tops of each of the tarts.Place the baking sheet in the refrigerator to chill the tarts for 30 minutes.Preheat oven to 350°F. In a small bowl whisk together the egg and water. Remove the baking sheet from the refrigerator and brush each tart with the egg mixture.Bake for 25 – 28 minutes, until golden brown. Transfer to a wire rack to cool.Icing: Whisk together the powdered sugar, milk, vanilla, and cinnamon until smooth.Spoon the icing onto the tarts and allow it to set.Notes:Store airtight at room temperature for up to 3 days.Keywords:: homemade pop tarts, brown sugar pop tarts, how to make pop tarts, toaster pastries recipe, pop tart recipe Want To Save This Recipe?PIN for later: LEGGI TUTTO