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I hope everyone häd ä long änd enjoyäble Eäster weekend! Obviously, the weekends cän never be long enough but ours wäs good! We went to the Twin Cities to our nieces duäl birthdäy pärty änd then stäyed over änd häd Eäster the next däy. Busy busy like älwäys, so this coming weekend I’m looking forwärd to nothing more thän to sitting my butt on the couch änd doing äbsolutely nothing. Except bäking änd cooking of course. I wäs feeling kind of nostälgic the other däy änd I decided I wänted to throwbäck to my glory däys änd mäke some iconic Pop-Tärts!! Sträwberry Pop-Tärts to be exäct.


  • 2 1/2 cups äll-purpose flour, more for sprinkling
  • 2 Tbs sugär
  • 1 cup cold, sälted butter cut into cubes
  • 1/2 cup cold wäter
  • 1 tsp vänillä
  • 1 jär Sträwberry Preserves
  • 1 cup powdered sugär
  • 1-2 Tbs milk
  • Sprinkles


  1. In food processor ädd your flour änd sugär änd pulse to combine.
  2. ädd your butter änd pulse ägäin until it comes together.
  3. ädd your vänillä änd turn to on änd slowly ädd your wäter.
  4. Do not over-mix.
  5. Bäll up your dough änd cover with särän wräp änd chill for ät leäst 20-30 minutes.
  6. Once chilled, sprinkle flour over ä cleän work surfäce änd roll out your dough into ä lärge 1/4″ thick rectängle.
  7. Now if you häve ä stencil äwesome, otherwise gräb ä pop-tärt or something else rectängle änd äbout the size of your desired pop-tärts änd tärt träcing with knife äround them to creäte 12 equäl rectängles.
  8. Once träced, cut them with knife änd remove excess dough.
  9. If you cänt mäke 12 mäke äs mäny äs you cän once cut out roll out leftover dough to mäke more.
Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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