I’ve really had the urge to bake something sweet and not so healthy. The problem is, I have very little patience for all the preciseness and measurement that goes into baking. After trying to be buttoned up at work all day, the idea of measuring a perfect cup of flower kinda makes me want to vom. So for me, baking simplicity is key and store-bought, refrigerated pie crust is one of my favorite pre-made products. Sometimes I make my own crust, but the store-bought kind is just so easy and tempting to use. And let’s face it, it tastes just as good and comes out looking ten times better than one that I rolled out myself. For this Homemade Local Berry Mini Pop-Tarts recipe, a store-bought crust is actually ideal. You know how when you try and re-create a store-bought product at home and it just doesn’t taste the same? Well, since we use a crust that is store-bought, and we are recreating store-bought Kellogg’s Pop-Tarts, this semi-homemade recipe tastes pretty darn close to the real thing. The real thing is one of Kellogg’s top sellers for a reason – Pop-Tarts are DELICIOUS!
Something I need more of in my life: ICE CREAM. I mean, who doesn’t? It’s funny, you’d think living in a city like New York I would have ice cream options up the wazoo – and I do – but NYC’s Ice Cream selection and I have some beef. There seriously are hundreds of options from gourmet gelato (Grom), to self serve fro-yo (16 Handles), to regular ol’ ice cream (Emack and Bolio’s), to ice cream on wheels (Mr Softee), while these are all very tasty (and I frequent them all too often) they are not exactly what I crave in an ice cream place. The gourmet gelato places give small European sized portions, self serve fro-yo is, well, fro-yo, the regular ol’ ice cream places are WAY pricey (I’m talking $7 for a cone with sprinkles) and Mr. Softee has just never done it for me. I want American sized scoops at $3.00 a cone, including sprinkles! Since life is hard and such luxuries are only to be found outside of the city, I make do. And I have to say that this “making do” has really worked out for me because these Strawberry Rhubarb Ice Cream Sundaes with Granola Sprinkles are really incredible – like WOW!
Easter is this weekend and it’s about time that I share with you a very special family recipe. I’m not exaggerating when I say this is the Best Carrot Cake Recipe EVER. I’ve been eating this carrot since cake before I could walk and it’s my birthday cake every year. The recipe is SO perfect that I only eat this carrot cake – all other versions pale in comparison. So instead of making you read paragraph upon paragraph about how I DREAM day and night about this cake and how it will most likely change your whole outlook on life and on cake in general, just do yourself one big favor and make this cake. I promise you will never eat any other version of carrot cake again!