Cookie Butter & Marshmallow Fluff Pie Crust Crescents

Sometimes I have something very specific in mind when I go to the kitchen. Other times I scan the cabinets and fridge and see what I can come up with on the fly. These? You can bet these are of the latter variety. The jar of crunchy cookie butter was first to catch my eye. Then I spotted the marshmallow fluff. Both of these ingredients can be a bit tricky to pair with other flavors, maybe that’s part of the reason they pair so well together. 

The final component of these easy, peasy mouth watering delicacies may look like crescent rolls, but you know what they say: Looks can be deceiving. And yes, I did call these delicacies. We’re being fancy today. Cookie butter calls for fanciness.

As I was saying, the final component is actually pie crust. (!!!!) Flaky, tender, store-bought pie crust. Whoops! Did I just confess to my store-bought crust? And I was supposed to be fancy today…so much for that.

Store-bought or not, I love me some pie crust. When it’s rolled up like this, the crust forms thick layers of flakiness that are truly drool worthy. One bite in and you’ll know what I’m talking about, because one bite in means you have the perfect ratio of pie crust, marshmallow fluff and crunchy cookie butter in your mouth. What more could you need?

Cookie Butter & Marshmallow Fluff Pie Crust Crescents 

Makes 8 servings
Pie crust dough – I used one store-bought crust
1/2 cup crunchy cookie butter
1/2 cup marshmallow fluff
1. Preheat oven to 350 degrees. Spray cookie sheet with nonstick spray and set aside.
2. Roll out the pie crust and slice into long, thin triangles. Drop one tablespoon each of cookie butter and marshmallow fluff onto the widest part of the pie crust triangles. Use a knife or the back of a spoon to spread the cookie butter and fluff down the length of the triangles (doesn’t have to be perfect). Loosely roll triangles from the wide end up towards the tip. 
3. Once all are assembled, place evenly apart on cookie sheet and bake 8-10 minutes, or until tops are lightly browned. Remove from oven and let cool about 10 minutes before serving. 

Mini White Chocolate Blackberry Pies

Let’s talk about work. I thought it was going to be rough getting back into work again. Even though, as I mentioned the other day, I was looking forward to a normal schedule and routine, the thought of work after a long vacation was not pleasing to my brain. 
For some reason, the transition has been surprisingly okay though.

Maybe it’s because I have a full month of more fun things planned like my step sister’s wedding back home in Columbus, followed by our good friends’ wedding in New Orleans. 
Maybe it’s because reality is starting to set in that my very own wedding is in about 4 1/2 months. That’s still more than a third of the year, but it seems so soon to me. After not doing too much planning for the past several weeks, I all of a sudden feel like there are 100 things I can be doing and it’s getting really fun again. 

Or maybe it’s because it’s January and it’s in the 50’s/60’s outside. Even though I’m still cold most of the time because I’m just weird like that, I am so thankful to be back in Charleston after spending part of Christmas in Columbus where temperatures dropped well below 30 degrees every day. That was a lot of capital letter C’s in the same sentence, but here’s some more: Cold. Cold. Cold. 
No thank you.

Anyway. I know it is only a matter of days until I’m wishing I was back on vacation, but for now I’m going to embrace this feeling. 

And eat a mini pie while I’m at it.  

Mini White Chocolate Blackberry Pies
Makes 14-16 pies
1 package refrigerated pie crusts (two crusts total)
1 cup fresh blackberries, roughly chopped
1/4 cup granulated sugar
1/2 cup white chocolate chips

1. In a medium bowl, add blackberries and sugar. Stir to combine and let sit about 30 minutes (this will really help to bring out the juices).
2. Preheat oven to 350 degrees. Spray cookie sheet with nonstick spray and set aside.
3. Roll out the pie dough and cut into 3-4 inch circles (a cookie cutter will work best, but cut by hand with a knife if you need to). Lay half of the circles on the greased cookie sheet, leaving 1-2 inches between each one. Use a spoon to scoop blackberry mixture on top of each pie crust circle. Place another cut-out on top of each filled crust. Use a fork to seal around the edges. Slice three small slits across the top of each sealed pie.
4. Bake for 10-12 minutes or until crusts are golden brown. Remove from oven and let cool about five minutes. Transfer to wire rack to cool at least another 15 minutes.
5. While cooling, prepare white chocolate drizzle by melting chocolate chips in the microwave according to package directions. Immediately drizzle on top of each pie. Serve warm.

*Store any leftovers in airtight container for 2-3 days.

Homemade Pop Tarts (for your Valentine)

It’s almost Valentine’s Day, and for those of you looking for a Valentine treat, THIS. IS. IT!
The original recipe calls for your standard, rectangular-shaped tarts. But I love Valentine’s Day and will look for any excuse to get festive! I have been making the same white chocolate frosted sugar cookies for the past couple of years and was ready for something different this year. I thought I would share with you a day early so you would still have time to make these before the big day if you needed to. 
I ate Pop Tarts all the time as a kid. The Brown Sugar Cinnamon were my fave all the way. Every once in awhile I would have a fruit filled one, or even S’mores, but brown sugar was the best. I didn’t care for them toasted either. Instead, I would heat them in the microwave for about ten seconds, ate around the crusty edges first, the indulged in the sugary, iced middle part last.
Speaking of microwaving them, have you ever microwaved foil? Oh boy. I made that mistake once. I could have sworn I had seen my parents microwave my Pop Tarts with the wrapper on. So there I was, a hungry five-year old. Daddy was still asleep so I thought I could manage getting a Pop Tart for myself. A few seconds of watching colorful fireworks in the microwave and the smell of burn Pop Tart had me in tears and terrified to tell my dad what I did. Needless to say, I had overreacted just a little with the all crying and my Dad didn’t seem too upset. Life went on as usual. No foil in the microwave ever again. Got it.
Over the years, Pop Tarts and I have grown apart. I actually do have an almost-full box in the cupboard, but I think they expired about a year ago. I think when I realized they were about 200 calories each, it just wasn’t worth it anymore. Why would they put two in a single package if a serving is only one?? Hate it when they trick you like that. 
With my discovery of these Homemade Pop Tarts though, it will be difficult to ever take a bite of the store-bought ones again. These went above and beyond my expectations and were worth every dang bite. And trust me, there were A LOT of bites last night (seriously, I think I ate half of the batch before forcing myself to sit down and actually write about them!). 
As usual, I couldn’t just stick to one flavor and wanted to try out a few variations. Some were brown sugar cinnamon, some were raspberry jam and some were even Nutella. Yes. Nutella. 
What you see in the picture up above is a sample of the different types I made (pre-decorating). The ones in the front obviously aren’t Pop Tarts. That was just leftover crust that I filled with the cinnamon brown sugar and rolled before baking. Kind of like a cinnamon twist (these were pretty delish too by the way). 

I honest to goodness can not tell you what my favorite kind is. They are all equally delicious in their own way. The brown sugar cinnamon tastes very similar to the real thing, but the jam-filled tarts literally tastes identical. Scratch that. They taste BETTER than store-bought ones. Then there’s the Nutella. All I can say is MMMMMMMMM!!!

If I have failed to get the message across by this point, I will try again. MAKE THESE. Ok? If you are a Pop Tart lover, be prepared to fall in love with them in a whole new way. If you have never even had a Pop Tart, get ready to become a major fan. If you need to make someone fall in love with you tomorrow, these will do it. If you need something to help you love yourself tomorrow, here ya go!
Get the point now? 🙂
Homemade Pop Tarts
(Adapted from Smitten Kitchen)
Makes up to 12 medium tarts
1 package refrigerated pie crust
1 egg, beaten
For cinnamon brown sugar filling-
1/4 cup brown sugar
1 teaspoon cinnamon
2 teaspoons flour
For fruit jam filling-
1/3 cup fruit jam (I used raspberry)
1 1/2 teaspoons cornstarch 
1 1/2 teaspoons water
1. Preheat oven to 350 degrees. Coat cookie sheet with non-stick spray. 
2. Roll out pie crust onto flat surface. Brush entire crust(s) with egg wash.
3. Cut raw pie crust into desired shapes, making sure you have an even number of cut-outs. Lay half of the cut-outs onto cookie sheet and top with about a tablespoon of desired filling. Spread filling around to about 1-2 centimeters from the edge. Top each filled crust with remaining cut-outs. Use a fork to press down along edges to seal. Then poke holes with the fork sporadically across the top of the tart (allows air to escape while cooking so they don’t puff up too much and break apart). 
4. Bake 14-16 minutes, until golden brown. Remove from oven and allow to cool at least 10 minutes if you are going to ice/frost them.