Pumpkin Cream Mozzarella cheese Pop Tarts with Maple Cream Cheese Frosting
Get excited…
I just won my first baking competition! Jumping for joy!
The contest was for Nordic Ware where you’d to use a Bundt Pan and bake a thing that represented heritage and tradition. The grand reward winner reaches go to NYC and seat tickets to the Martha Stewart show for Bundt Pan week! I learn next week, therefore I’ll maintain you posted.
I won having a Chocolate-Coconut and Pumpkin Marble Bundt Cake. I topped it with chocolate and toasted coconut. It had been incredibly delicious and damp. You can view it here.
Don’t be concerned, I’ll post the recipe here eventually.
It’s been Pumpkin mania in my house.
Pumpkin Pop tarts? Yes, please!
Pop tarts were the very best breakfast once you were a youngster. I always had mine warm and toasted. A genuine sugars high before school, but always a favorite.
Pop tarts that flavor like pumpkin pie… You know I’m obsessed.
They’re actually quite easy to create too! I used a basic pie dough formula to make the outside crust.
I QUICKLY mixed together a little pumpkin, cream cheese,brown sugars, and spices.
I spread a little onto the dough.
I topped with more pie dough and seal the edges using a fork.
Of course, poking the center for ventilation is essential and cute!
These lovelies were brushed with a small melted butter. I stared at how beautiful they were for quite sometime.
Baking time!
The house smelt like pastries and pumpkin pie. They came out gorgeously golden dark brown.
Now who could forget the best part?
Maple Cream Cheese frosting! Oh heaven, this was good drizzled at the top.
I decided these were as well sugary for me personally at breakfast time. They simply screamed dessert.
Arctic No had sent me a pint of Pumpkin Spice Snow Cream that paired perfectly with my warm Pumpkin Pop Tart.
I had been surprised at how healthy this was. 150 calories for your pint!
It’s not actually snow cream but similar to a frozen protein shake. Tastes exactly like snow cream though and it’s gluten-free. They will have a great selection of flavors to choose from. I like peanut butter chocolate flavor A WHOLE LOT. Strawberry was fabulous too. You’ve gotta try this stuff!
Can get on the pumpkin bandwagon and produce these!
Pumpkin Cream Mozzarella cheese Pop Tarts
1 cup (2 sticks) unsalted butter, chilly, trim into cubes
1 large egg
2 tablespoons milk
For the Pumpkin-Cream Cheese filling:
3/4 cup pureed pumpkin
1 large egg
1/2 teaspoon of cinnamon
Maple Cream Cheese Glaze:
1 tablespoon of maple syrup
Dash of cinnamon
In a medium dish, whisk flour, cinnamon, sugars and salt collectively. Devote a food processor chip and add the cubed frosty butter. Pulse until it resembles small peas.
In a separate normal size bowl, beat the egg using the milk. Add the egg blend to the meals processor using the dough. Pulse until simply mixed. Pass on some flour on a surface area and knead the dough until it comes together well. Divide into two balls, cover in plastic, and place in refrigerator for approximately 30 minutes.
While dough is chilling, line 2 – 9×13 baking pans with parchment paper and pre warmth oven to 350 levels F.
In medium bowl mix pumpkin, cream cheese, dark brown sugar, egg, pumpkin pie spice and cinnamon collectively. Place in refrigerator.
Get out your dough and on a well floured surface, roll out to on the subject of 1/8 thickness. Cut dough with pastry cutter, or a pizza cutter will work. You can trim your dough in 3×5 in . rectangles. You should be able to roll out about 9 rectangles. Then put on parchment paper.
Next you can move out the second little bit of dough and cut the same way. Brush one part of 9 rectangles with either melted butter or beaten egg- this can help hold together the very best level of dough. Take out your pumpkin-cream cheese mix from your refrigerator and place 1 tablespoon of mix onto each brushed dough rectangle. Top with another little bit of tough and work with a fork to seal the sides and poke three openings at the top to vent. Brush with melted butter.
Bake for approximately 20 – 25 moments or until the top is golden brown. Cool on wire rack.
Once pop tarts are pretty cool, mix jointly cream parmesan cheese, maple syrup and cinnamon in a little microwavable dish. Microwave on high for 20 seconds. Stir until creamy and drizzle together with pop tarts.
Serve immediately while glaze and pop tarts are still warm.
Serves 9
Monique Volz
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Hi. I feel like we haven’t chatted in permanently. So grab a sit down elsewhere and let’s sit down like friends and capture up a bit. There are always a million-gazillion beauty things that I’ve been dropping deeply in love with recently. And for some reason, writing for you feels like informing a good friend about all of them. Therefore here we go… this might be a lengthy one!
That’s me now. Stuck in an instant of laziness slash rest.
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