Tuesdays with Norah Claire

Most Tuesday evenings David and I get to watch our niece, Norah Claire.

She. Is. Awesome. :)

aaaand hilarious – you can see that all the times my sister, Tina, writes about her here. Ps, there’s another one on the way!

Anyway, we have been making pancakes for dinner. There is nothing better than breakfast for dinner. And we call that “Brinner”, naturally.

Along with our pancakes this past Tuesday we made pop tarts! Because we needed some fruit to go with our cakes, of course!

First two were before baking and last two after :) they turned out cuter than I thought. 

Homemade Pop Tarts  (makes 8 – I cut the recipe in half)

adapted from Peas and Thank You 

1 c. whole wheat pastry flour

1/2 c. unbleached all-purpose flour

2 t. baking powder

1/2 t. salt

1/4 c. coconut oil or vegan margarine (i.e. Earth Balance)

1/3 c. sugar free maple syrup

1 t. vanilla extract

1-2 T. cold water

1/4 c. all fruit seedless raspberry preserves

In a food processor (or adjustable-speed blender), combine flours, baking powder, salt and margarine.  Process just until the mixture becomes coarse and starts to hold together and transfer mixture to a large bowl. Pour in syrup and vanilla. Add just enough water that a dough starts to come together. Divide dough in two and form each half into a thin rectangle on a sheet of plastic wrap. Transfer to the refrigerator for at least 30 minutes. After dough has chilled, preheat the oven to 325 degrees. Remove one rectangle of dough from the fridge at a time, removed it from the plastic wrap and on a lightly-floured board, roll the rectangle out slightly thinner (approximately 1/4-1/2 in. thick) and cut it into eight sections. Spoon about a small spoonful of preserves in the center of four of the smaller rectangles. Carefully take each “lid” and place it on top of the preserves-filled rectangles, crimping and sealing the edges of each tart with a fork. Repeat with remaining dough. Transfer each tart to a baking sheet that has been lightly greased or lined with a Silpat or parchment paper. Bake for 17-20 minutes, until tarts are golden brown.  Allow to cool on pan for one minute before transferring to a cooling rack.

After Brinner we played pretend Christmas morning, played on a big exercise ball, found family and friends on a giant world map, then played dominos.

‘Cause that’s how we roll.


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