Lighter Pumpkin & Apple Pop Tarts


Sometimes being an adult is hard folks. Gone are the days when 7-year-old me could chow down on some Pop Tarts with gleeful abandon not thinking about what exactly I was putting into my body. While I stopped eating Pop Tarts many many years ago, I didn’t stop WISHING I could eat Pop Tarts, I’m looking at you Frosted Strawberry. Lucky for me this autumn my Pop Tart fixation finally came full circle when I discovered this brilliant Skinny Pop Tart recipe on The Super Sisters. A tasty Pop Tart recipe that wasn’t detrimental to one’s delicate waistline seemed too good to be true, so naturally I started baking to investigate. With a few modifications including the inclusion of pumpkin and apple filling for some fall flavored sweetness, I concluded that 7-year-old me would smile from ear-to-ear if they could try my adultified Pop Tart alternative. The best part is, these are super easy and quick to make, read on for the recipe…

Lighter Apple & Pumpkin Pop Tarts
8 Pop Tarts | Approximately 150 Calories Per Apple Pop Tart, 82 Calories Per Pumpkin Pop Tart

Apple Filling Ingredients:
* 1 Large Green Apple Finely Chopped
* 1 Tablespoon Cinnamon & Sugar Mix

Pumpkin Filling Ingredients:
* 1 Cups Canned Pumpkin
* 1 Teaspoon Cinnamon
* 1 Tablespoon Cream Cheese

For The Crust:
* 8 5″x5″ Egg Roll Wrappers (I used Nasoya Brand)
* 1 Teaspoon Cinnamon Sugar to top Pumpkin Pop Tarts

Directions For Tarts:
* Preheat oven to 375 Degrees.
* Get two bowls, one for each filling.
* For the apple tarts mix your finely diced apples with the cinnamon and sugar till all apple is well coated.
* For the pumpkin tarts mix cinnamon and cream cheese into the canned pumpkin.
* On a large cookie sheet or cutting board lay out egg roll wrappers one at a time and distribute the apple filling evenly between 4 of them, and the pumpkin filling evenly between the other 4.
* Keep filling confined to half of the egg roll wrapper and fold over when filled.
* Use a wet paper towel to dampen the inner edges of the folded over wrapper, then use a fork to seal the edge by indenting down each open side.
* When all wrappers are filled and sealed bake for 20-25 minutes at 375 degrees.
* Remove from oven and let cool before adding topping.
* For the Pumpkin Pop Tarts sprinkle cinnamon and sugar topping and enjoy! For the Apple Pop Tarts see below for icing recipe.

Vanilla Icing For Apple Pop Tarts:
* 1 Cup Powdered Sugar
* 1 Tablespoons Coconut Milk or Soy Milk
* 1/2 Tablespoon Agave Nectar
* 1/2 Teaspoon Vanilla

Directions For Toppings:
*  In a small sauce pan mix all ingredients together.
* Heat on high and mix with a spoon till icing becomes transparent.
* Remove from heat and  let cool until icing starts to harden and get a slight film over the surface.
* Drizzle over Apple Pop Tarts and enjoy!

Homemade chocolate frosted Mini Donuts

#donuts #baked #nonpareils

Last week I baked some Mini-Donuts, it took me a few tries but the results were well worth the wait.

My inspiration to make mini donuts came about a few months back when I saw this Red Velvet Mini-Donut Recipe on the Velveteen Baker.
I was undeterred by her warnings about baked donuts being more like cake, in fact I was even more intrigued.

Is it a donut? Is it a cake? Is it delicious? I think so!

I put This Mini Donut Pan into my Amazon shopping cart with the intention to purchase it at a later date. Lucky for me before I got a chance the baking fairy delivered the pan right to my doorstep (*read as, my boyfriend is the sweetest and sometimes sneaks into my amazon shopping cart to buy me presents, thanks honey!*).

So my exploration of baked donuts began. My first attempt I looked up a recipe for Crullers and tried to make that recipe and bake it instead of frying it. DISASTER ENSUED. They came out way too thick and eggy and uncooked and altogether quite the hot mess.

The next night I tried baking from the recipe that came with my pan with a few small additions and subtractions. The result was pretty great, while the texture was indeed quite cake-like, the flavor was packed with donut-y awesomeness. Here’s what I did:


*2 Cups Whole Wheat Flour
*3/4 Cup Sugar
*2 Teaspoons Baking Powder
*1 Teaspoon Salt
*1 Tablespoon Melted Butter or Buttery Spread melted (I used Earth Balance)
*1 egg
*3/4 Cup Milk
*2 Teaspoon Vanilla
*1/2 Teaspoon Cinnamon
*1/4 Teaspoon Nutmeg
*1 container store bought chocolate frosting at room temperature
*1 bottle of nonpareils


Preheat your oven to 325°
Mix all of your ingredients into a batter a large bowl till there are no lumps. Grease your donut pan, and fill up each donut-tin about 2/3 of the way full of batter, I used a small spoon to fit into those pesky donut shaped nooks.
Bake for 8-10 minutes or until the batter has risen a bit and a toothpick comes out clean.
Let sit for 15 minutes or until the pan is cool then use a fork to gently remove your donuts from the tin.
Once you have them removed grab your frosting, and simply turn your donut upside down, press it into the frosting and spin around a few times to coat the top in chocolate frosting. Sprinkle the now frosted donut with nonpareils.
Repeat on all your donuts, once they are all frosted refrigerate for a few hours to help solidify the frosting and they are ready to serve.

Enjoy, this recipe makes about 18 Donuts.

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