Rhubarb Pop Tarts

I really like this recipe,  it can be a little challenging but the end result is totally worth it. It is warm, sweet, buttery and flaky; the perfect way to treat your self in the morning, or for a simple summer dessert. Ok, well I mean you can eat it anytime of the year and it will be great, but I always think of it as summery for some reason.

I found the recipe a few years ago in a Bon Appetit magazine and I have been making it ever since. The only down side is that it does take a little bit of forethought. Which I have to admit isn’t always my strong suit when I am trying to satiate a craving.

I usually make it with homemade strawberry freezer jam, but since I had the rhubarb jam, I figured I would try that out instead. I liked it but not nearly as much as with strawberry jam. It takes a fairly flavorful jam to stand up to the flaky buttery crust. But I think any jam that is full on flavor would be a great substitute.

Rhubarb Pop Tarts

Makes 8


2 cups plus 2 tbsp AP flour

1 tsp coarse Kosher salt

1 tsp sugar

1 cup chilled unsalted butter, cut into 1/2 in cubes

4 tbsp ice water

12 tbsp strawberry preserves (about 6 oz)


  1. Whisk 2 cups plus 2 tbsp flour, coarse salt, and sugar in a large bowl. Add butter. Using finger tips or the back of a fork, cut in butter (blend it in) until mixture resembles a coarse meal.
  2. Add ice water by the tbsp, tossing until moist clumps form. Gather dough into a ball.
  3. Divide in half; shape each half into a disk. Wrap in plastic and chill at least 1 hr.
  4. Line 2 baking sheets with parchment.
  5. Working 1 disk at a time, *roll out dough on a floured surface to about 13 x 11 in. Trim to 12 x 10 in rectangle, then cut into eight 5 x 3 in rectangles.
  6. Arrange 4 rectangles, spaced apart, on each sheet. Spoon 1 1/2 tbsp preserves in row down center of each rectangle.
  7. Top preserves with second dough rectangle. Using fingertips, gently press all edges of each tart to seal; press all edges with the tines of a fork to dbl seal. Using toothpick, *poke a few holes in the center of top of dough rectangle.
  8. Freeze tarts on sheets at least 2 hrs and up to a week.
  9. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375 degrees. Bake frozen tarts uncovered until golden, reversing sheets after 15 minutes, 25 to 30 minutes total (some preserves may leak out).
  10. Immediately transfer tarts to rack. Sift powdered sugar lightly over. Serve warm or at room temp.

Tips and tricks

Rolling out this dough can be a little tricky. The dough gets rolled out really thin so it really helps to have a bench scraper just in case it sticks to the board. I put “trim” in bold because I always forget that it gets trimmed and I get so focused on getting the dough out to exactly 13 x 11 in, and it isn’t necessary as long as it is at least 12 x 10.

I always like to poke the first letter of the preserves that I am using, i.e. S for strawberry or R for rhubarb.

I am including the “prep school” pictures as a how to.


Chai Seed Granola

Today has been a wonderful day of baking and crafting! I made quinoa burgers for lunch, chicken and black bean burritos for dinner, chia seed granola for snacking, and DIY work out tank-tops. Over all quite a productive day off I think.

I have been thinking about making granola for a while now (I feel like I always say that, but it is true), but while I was trolling pinterest I happened upon a page dedicated to Chia recipes. And well, since I still have a big bag full of seeds from those chia bars that I made a while back; I said what the hell, that looks easy. I and it really was, it only took me 5 minutes to make and 15 to bake.

Factoid of the day: Did you know that the word Chia comes from the Mayan language and means strength?

So why not try out some chia seed granola, and maybe if you are feeling really bold, some no cook chia chocolate pudding. Recipe coming soon.

Normally I would include the website I got it from, but I thought the recipe was a little boring so I changed it up a bit. Feel free to put your own spin on it. You don’t even need to put chia seeds in it. Granola is very versatile.This is probably going to be my go-to granola/ maybe trail mix, from now on. It is so good and so easy to make. I gave a bowl to my roommate and he was like “this is amazing!” and then proceeded to ask for the recipe.

If you aren’t in a healthy food mood, stay tuned for my homemade “pop tart” recipe. Not healthy and oh so delicious. Way better than store bought Pop Tarts.

Chia Seed Granola

Makes four 1/4 c. servings or one really big serving (that’s what I would do)


1 c. old fashioned oats

2 tbsp. chia seeds

1/4 chopped pecans (you can just break them up with your hands)

1/4 unsweetened coconut chips/flakes

1 tsp. cinnamon

1/2 tsp. nutmeg

1 tbsp. honey

2 tbsp maple syrup

1 tbsp. canola oil


Preheat oven to 300 degrees and line a sheet pan with parchment paper. Combine oats, chia seeds, pecans, cinnamon, and nutmeg  a small bowl. Slowing stir honey, maple syrup and canola oil into oat mixture until everything is almost coated. Add coconut and stir gently, so as not to break the coconut pieces. Spread granola onto prepared sheet pan and bake for approximately 15 minutes, stirring halfway through. Let cool until granola becomes crunchy. Enjoy!

This would also be great with other types of nuts, spices, and or dried fruit. If you do add dried fruit, lightly toss it in just after the granola comes out of the oven.

Biscuits and Gravy

First off I really like flaky biscuits. But surprisingly I had never actually made them from scratch until I went to culinary school. Of course I had made them from the those containers of dough that POP open when you press the seam, but trust me it really isn’t the same. Once I made my schools recipe I couldn’t go back. And neither will you.

If I had any homemade freezer jam I probably would have just made biscuits and put jam on them but I don’t so I made biscuits and gravy. I mean who can pass up biscuits and gravy?

I found this recipe from Bon Appetit. The recipe says to do ahead. I didn’t do this because that would require a lot more planning than I’d like to do for a Sunday breakfast. It still tastes great if you don’t. They just say to do it because it allows the spices to bloom if you let them sit over night.

Ps this recipe makes A LOT. Which is great for a crowd but if you are just a party of one it equals a lot of leftovers. But it is very easy to half the recipe


makes about 10 biscuits depending on the size of your cutter


3 1/2 cups all-purpose flour

2 tbsp Sugar

2 tbsp baking powder

2 tsp salt

6 oz (1 stick + 3 tbsp) cold butter

12 oz milk


  1. Pre-heat oven to 375 degrees. Get baking sheet with parchment paper, and cutter ready. I used a 2 1/2 inch cutter.
  2. Sift dry ingredients together into a medium sized bowl.
  3. Cut or grate butter into dry ingredients. And pinch/ rub* butter into the dry ingredients. Bigger chunks = flaky; small chunks to coarse corn meal = tender. You can put it into the fridge if the butter gets too warm.
  4. Add half of milk to moisten butter flour mixture
  5. Add more if needed. You want the dough to come together and for there to be no wet or dry spots. But don’t over work the dough or the biscuits will become tough.
  6. Flour table, and knead around 4 times
  7. Roll to 3/4 inch think
  8. Cut straight down,* DON’T TWIST!
  9. Put the biscuit up-side-down on the baking sheet*
  10. Brush TOP ONLY with milk. If the milk runs down the sides of the biscuit it will seal the edges
  11. Bake for 10 minutes and rotate pan, bake for another 5-10 minutes or until lightly golden brown on top. Bake for a total of 15- 20 minutes

Tips and Tricks

1. when I say pinch I mean to rub/ squish the butter between your middle, index finger, and thumb. Just like in the pie dough recipe

2. If you twist the cutter as you push down you will seal all of the flaky layers you just created. And try to push down evenly.

The top portion of the biscuit compacts so putting it one the bottom helps keep the dough flaky

Biscuits and Sausage Gravy

makes 6 cups+

Ingredients for sausage gravy

1 pound breakfast sausage ( like to have sausage in every bite, but you can 1/2 it)

1/2 cup (1 stick) unsalted butter

1/2 cup all-purpose flour

6 cups whole milk

1/2 teaspoon crushed red pepper flakes

Kosher salt, freshly ground pepper


Cook sausage in a medium skillet over medium heat, breaking up into small pieces with the back of a spoon, until browned and cooked through, about 5 minutes; set aside on a paper towel-lined plate to drain.

Melt butter in a large saucepan over medium heat. Add flour; stir until pale yellow, about 2 minutes. Gradually whisk in milk. Bring to a boil, whisking constantly. Reduce heat to medium; continue to whisk until thick, about 10 minutes. Stir in drained sausage and red pepper flakes. Season to taste with salt and pepper. This recipe makes a lot so remember to salt accordingly.

DO AHEAD: Can be made 1 day ahead. Let cool completely, cover, and chill. Rewarm before serving.