Strawberry Poptarts

If you're on Pinterest, then you're well aware that you can make poptarts at home. Poptarts out of the box? Disgusting. Too sweet, filling is like sugar glue, and they are full of garbage ingredients. Poptarts at home? Talk to me.

I give Smitten Kitchen credit for this trend, but that's just because I kind of worship SK. You should too. 

Anywho, I took some shortcuts and bought pre-made pie crust. I'm not super proud of that, but I am also not gonna lie and pretend to be a baker. Also, half way into the process I realized that it was too much work and that I had a potsticker press that could do the work for me. The potsticker press makes mini pies that are perfect snacks, desserts, or breakfast items. And to top it all off, I added a cream cheese/yogurt frosting. You could fill your tarts with whatever you like - fruit, jam, nut butter, chocolate... or you could go bonkers and get savory. Hot pockets anyone?

Strawberry "Poptarts" 

1 package uncooked pie crust (or follow this recipe to make your own)

flour for rolling out crust

3/4 c. strawberry chia jam  (or filling of choice)

1 egg

1/4 c. milk 

Preheat oven to 350F. 

Whisk egg in a small bowl and set aside.

Flour a surface.

Roll out pie dough and use a ruler to cut 3" x 4" rectangles.

Brush egg on the surface of the dough. This will be the inside of the poptarts.

Spread jam on half of the pieces, leaving 1/2" on the perimeter.

Place jam-less piece eggy side down on a jammy piece. (Poor communication skills).  Use fork tines to seal edges.

Place tarts on a lightly greased baking sheet and prick several holes on the top. If you don't prick hole, the pie will puff up like a calzone.

If you'd rather go the potsticker route, cut circles in the dough to the right size.

Brush egg on the dough, place a teaspoon of jam, and press and seal.

Poke holes.

Brush all pies with milk, then bake for 20-30 minutes, depending on size. Bake until golden and edges are crispy.

So cute!

Cream Cheese Yogurt Frosting


2 tbsp light whipped cream cheese
2 tbsp nonfat plain greek yogurt
2 tsp agave syrup

Whip all ingredients together.

Put in a plastic bag and snip the corner.

Frost right before eating.

Hello.

Get in my mouth.

I'm five years old.

Yeah, I did eat all of those. What.

I Don't Think You're Ready For This Jelly

I'm pretty biased when it comes to jams and jellies. Give me strawberry, or give me nothing else. I mean, the others are good and tasty and all, but nothing satisfies like a strawberry jelly. My favorite is TJ's brand, but I may have created a new monster.

The problem with jelly is that even if it's naturally sweetened with fruit juices, it is still just a sugary fruit carb bomb, usually on top of a carb like toast. And while I don't have anything against carbs, per se, I don't see any nutritional value in jelly.

Until now that is.

Chia seeds create a natural gel when they are moistened. I make a mean chocolate chia pudding a la OhSheGlows, but just recently learned of chia jam. PB&J will never be the same. If you need a reminder of why we love chia seeds, go here.

Strawberry Chia Jam
 makes 2 cups


1 bag frozen organic strawberries
2 heaping tbsp chia seeds
1 tbsp agave syrup or honey

Let frozen berries defrost overnight in the refrigerator, or leave on the counter for a few hours.

With the bag still sealed, use your finger tips to crush the berries.

Snip the corner of the bag and pour crushed berries into a jar or something that will seal well and keep in the fridge.

Stir in chia seeds.

Sweeten to taste!

Refrigerate for 1 hour to give chia seeds time to gel.

Then eat as you wish. I like mine with greek yogurt, cereal, and nuts as a treat or a light breakfast.

Ch-ch-ch-chia!