I don't eat clean. I won't eat clean. It's a stupid concept.

magerum

I suddenly want a pop tart now...

tasty toaster tarts


Pastry
2 cups (8 ½ ounces) King Arthur Unbleached All-Purpose Flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 quarter-pound sticks, 8 ounces) unsalted butter, cut into pats
1 large egg
2 tablespoons (1 ounce) milk

Cinnamon Filling
1/2 cup (3 ¾ ounces) brown sugar
1 to 1 1/2 teaspoons ground cinnamon, to taste
4 teaspoons King Arthur Unbleached All-Purpose Flour
1 large egg, to brush on pastry before filling

Make the dough: Whisk together the flour, sugar, and salt. Work in the butter until the mixture holds together when you squeeze it, with pecan-sized lumps of butter still visible. Mix the egg and milk, and add it to the dough, mixing just until everything is cohesive.

Divide the dough in half; each half will weigh about 10 ounces (about 280g). Shape each half into a rough 3" x 5" rectangle, smoothing the edges. Roll out immediately; or wrap in plastic, and refrigerate for up to 2 days.

Make the filling: Whisk together the sugar, cinnamon, and flour.

Assemble the tarts: If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8" thick, large enough that you can trim it to an even 9" x 12". Laying a 9" x 13" pan atop the dough will give you an idea if you’ve rolled it large enough. Trim off the edges; place the scraps on a baking sheet, and set them aside, along with the 9" x 12" rectangle of dough.

Roll the second piece of dough just as you did the first. Press the edge of a ruler into the dough you’ve just rolled, to gently score it in thirds lengthwise and widthwise; you’ll see nine 3" x 4" rectangles.

Beat the egg, and brush it over the entire surface of the dough. Place a heaping tablespoon of filling into the center of each marked rectangle. Place the second sheet of dough atop the first, using your fingertips to press firmly around each pocket of jam, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Cut the dough evenly in between the filling mounds to make nine tarts. Press the cut edges with your fingers to seal, then press with a fork, to seal again.

Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.

Sprinkle the dough trimmings with cinnamon-sugar; these have nothing to do with your toaster pastries, but it’s a shame to discard them, and they make a wonderful snack. While the tarts are chilling, bake these trimmings for 13 to 15 minutes, till they’re golden brown.

Remove the tarts form the fridge, and bake them for 25 to 35 minutes, until they’re a light golden brown. Remove them from the oven, and allow them to cool on the pan.
Yield: 9 tarts.

Variation: Instead of brown sugar and cinnamon, fill the tarts with a tablespoonful of chocolate chips.

Or with jam filling: 3/4 cup (8 ounces) raspberry jam
1 tablespoon cornstarch mixed with 1 tablespoon cold water

To make the filling, mix the jam with the cornstarch/water in a small saucepan. Bring the mixture to a boil, and simmer, stirring, for 2 minutes. Remove from the heat, and set aside to cool. Use to fill the pastry tarts.


Per Serving: 303 calories 23 carbs 22 fat 5 protein

Or... in 5 seconds open your box and start eating:

Per serving:

bonniecarbs

Poptarts have nutrients, 10% of several. So if you eat 10 you get 100% of those nutrients.

magerum

Poptarts have nutrients, 10% of several. So if you eat 10 you get 100% of those nutrients.

Sometimes you just have energy needs, all nutrients satisfied. You don't get extra credit for more. There's always the taste good part too.

BeachIron

Poptarts have nutrients, 10% of several. So if you eat 10 you get 100% of those nutrients.

Sometimes you just have energy needs, all nutrients satisfied. You don't get extra credit for more. There's always the taste good part too.

And sometimes you have a day when you need some beers and a cookie. It's called being human.

magerum

Poptarts have nutrients, 10% of several. So if you eat 10 you get 100% of those nutrients.

Sometimes you just have energy needs, all nutrients satisfied. You don't get extra credit for more. There's always the taste good part too.

And sometimes you have a day when you need some beers and a cookie. It's called being human.

:drinker:

justal313

I suddenly want a pop tart now...

tasty toaster tarts


Pastry
2 cups (8 ½ ounces) King Arthur Unbleached All-Purpose Flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 quarter-pound sticks, 8 ounces) unsalted butter, cut into pats
1 large egg
2 tablespoons (1 ounce) milk

Cinnamon Filling
1/2 cup (3 ¾ ounces) brown sugar
1 to 1 1/2 teaspoons ground cinnamon, to taste
4 teaspoons King Arthur Unbleached All-Purpose Flour
1 large egg, to brush on pastry before filling

Make the dough: Whisk together the flour, sugar, and salt. Work in the butter until the mixture holds together when you squeeze it, with pecan-sized lumps of butter still visible. Mix the egg and milk, and add it to the dough, mixing just until everything is cohesive.

Divide the dough in half; each half will weigh about 10 ounces (about 280g). Shape each half into a rough 3" x 5" rectangle, smoothing the edges. Roll out immediately; or wrap in plastic, and refrigerate for up to 2 days.

Make the filling: Whisk together the sugar, cinnamon, and flour.

Assemble the tarts: If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8" thick, large enough that you can trim it to an even 9" x 12". Laying a 9" x 13" pan atop the dough will give you an idea if you’ve rolled it large enough. Trim off the edges; place the scraps on a baking sheet, and set them aside, along with the 9" x 12" rectangle of dough.

Roll the second piece of dough just as you did the first. Press the edge of a ruler into the dough you’ve just rolled, to gently score it in thirds lengthwise and widthwise; you’ll see nine 3" x 4" rectangles.

Beat the egg, and brush it over the entire surface of the dough. Place a heaping tablespoon of filling into the center of each marked rectangle. Place the second sheet of dough atop the first, using your fingertips to press firmly around each pocket of jam, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Cut the dough evenly in between the filling mounds to make nine tarts. Press the cut edges with your fingers to seal, then press with a fork, to seal again.

Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.

Sprinkle the dough trimmings with cinnamon-sugar; these have nothing to do with your toaster pastries, but it’s a shame to discard them, and they make a wonderful snack. While the tarts are chilling, bake these trimmings for 13 to 15 minutes, till they’re golden brown.

Remove the tarts form the fridge, and bake them for 25 to 35 minutes, until they’re a light golden brown. Remove them from the oven, and allow them to cool on the pan.
Yield: 9 tarts.

Variation: Instead of brown sugar and cinnamon, fill the tarts with a tablespoonful of chocolate chips.

Or with jam filling: 3/4 cup (8 ounces) raspberry jam
1 tablespoon cornstarch mixed with 1 tablespoon cold water

To make the filling, mix the jam with the cornstarch/water in a small saucepan. Bring the mixture to a boil, and simmer, stirring, for 2 minutes. Remove from the heat, and set aside to cool. Use to fill the pastry tarts.


Per Serving: 303 calories 23 carbs 22 fat 5 protein

Or... in 5 seconds open your box and start eating:

Per serving:

Yeah but the ones from the recipe taste soo much better and I like to bake. If I'm not cooking and just snacking, pop-tarts aren't good enough to put extra distance on my runs. That would have to be crunch & munch or salted caramels...

wwwdotcr

http://news.msn.com/rumors/rumor-oldest-cancer-found-in-120000-year-old-neanderthal

There you go. Cancer existed a long time before processed foods.

sixout

Sqeekyjojo

In 2006 I was on year 15 of an auto-immune disease that was eating me alive...At the advice of a doctor I began to eat "clean" about 90% of the time, as well as getting rid of many chemicals in my environment....shampoo, make-up, cleaning supplies, laundry soap...etc etc...and replacing them with chemical free alternatives....after all our skin is our bodies largest organ...within 3 months of doing this all my blood labs were closer to normal than they had ever been...Prior to doing this I was getting 3 IV's a week, 2 injections etc etc...the meds I was on just to keep things cleaned up and semi -functional was astounding....on month 4, (march 2007) I had my last injection.....listening to all that "HYPE" saved my life.
As for why I am here...cause I know it will be brought up.....it don't mater how clean you eat, if it's 3 or 4 thousand calories a day...you get fat!

....so, it couldn't possibly be the meds, such as mtx, lefluonamide, or anti-TNF therapy that you'd been on causing you to go into remission, it simply had to be changing your shampoo that did it?

magerum

In 2006 I was on year 15 of an auto-immune disease that was eating me alive...At the advice of a doctor I began to eat "clean" about 90% of the time, as well as getting rid of many chemicals in my environment....shampoo, make-up, cleaning supplies, laundry soap...etc etc...and replacing them with chemical free alternatives....after all our skin is our bodies largest organ...within 3 months of doing this all my blood labs were closer to normal than they had ever been...Prior to doing this I was getting 3 IV's a week, 2 injections etc etc...the meds I was on just to keep things cleaned up and semi -functional was astounding....on month 4, (march 2007) I had my last injection.....listening to all that "HYPE" saved my life.
As for why I am here...cause I know it will be brought up.....it don't mater how clean you eat, if it's 3 or 4 thousand calories a day...you get fat!

....so, it couldn't possibly be the meds, such as mtx, lefluonamide, or anti-TNF therapy that you'd been on causing you to go into remission, it simply had to be changing your shampoo that did it?

Naturally.

BrainyBurro

In 2006 I was on year 15 of an auto-immune disease that was eating me alive...At the advice of a doctor I began to eat "clean" about 90% of the time, as well as getting rid of many chemicals in my environment....shampoo, make-up, cleaning supplies, laundry soap...etc etc...and replacing them with chemical free alternatives....after all our skin is our bodies largest organ...within 3 months of doing this all my blood labs were closer to normal than they had ever been...Prior to doing this I was getting 3 IV's a week, 2 injections etc etc...the meds I was on just to keep things cleaned up and semi -functional was astounding....on month 4, (march 2007) I had my last injection.....listening to all that "HYPE" saved my life.
As for why I am here...cause I know it will be brought up.....it don't mater how clean you eat, if it's 3 or 4 thousand calories a day...you get fat!

....so, it couldn't possibly be the meds, such as mtx, lefluonamide, or anti-TNF therapy that you'd been on causing you to go into remission, it simply had to be changing your shampoo that did it?

breeshabebe

Oh man. Who started this thread back up again?