Janelle Says:
“I made pop-tarts today.” That wasn’t a sentence I thought I would say. I made pop-tarts from scratch!

The crust was super easy to make, the longest stretch of ‘work’ was the rolling, measuring and cutting into proper rectangles. But then, the filling was super easy: I just used nutella, jam and a quick cinnamon blend. SO worth the time.

And then, the ultimate test: the freezer. I froze a number of the pop-tarts between sheets of parchment (then inside a Ziploc). Then a few days later, popped them straight from freezer to oven, and you know? They turned out beautifully. I am on a newish mission to fill my freezer with everything from ragu to entrees and chicken stock, tomato sauce and pesto. I want to figure out what ‘works’ in the freezer and what doesn’t. Having my freezer be my kitchen friend means I have meals ready-ahead-of-time, homemade chicken stock when I need it or breadcrumbs at the ready. It is nice to be able to pull together a meal—or slide pop-tarts from freezer to oven—with all the ‘work’ already finished.

Go read the whole thing… she gives several different filling recipes. I’m so going to try this!