I’ve been wanting to make toaster pastries for a while. My boys bug me sometimes for Pop Tarts and I never buy them–I want them to have healthy breakfast choices–but portable foods really come in handy. It takes us about 20 minutes to get to school each morning and we usually all choose sleep over sitting groggily at the kitchen table. Things like smoothies, breakfast tacos, eggs in pita pockets are usually the way to go, but I wanted to give DIY Pop Tarts a shot.
I found this recipe and decided to make these at the same time as I made my sweet puppy girl some doggie treats.
I made half with pumpkin butter and half blueberry preserves and sprinkled the tops with cinnamon sugar before baking. I was worried that it would be to crust-y/dense and not fruity enough. The first morning my boys grabbed a pumpkin one and were.not.impressed. Day two was a blueberry morning and they tore them up. I’m going to make another batch and make some changes to make them still healthy but more interesting for the guys.
What are your healthy breakfast on the go recipes?
Well, the piñata cake was a hit! I was so amazed and pleased when the cakes just slid right out of the bowls. They looked great!
I let them cool overnight, then filled and frosted them Monday afternoon. We had plans to have dinner at our friends’ house and I wanted to share the
sugar bomb cake with them so we wouldn’t all die from sugar shock have leftovers hanging around.
It was a little heartbreaking to carve my beautiful cakes up, I have never done that and it was a little weird. I hollowed out the bottom bowl a lot but left most of the top intact. I love cake and could care less about candy (that is not chocolate) so I wanted to leave as much cake as possible.
Easter candy was on sale last week so before my boys went to their Papa’s for the weekend I let them pick out a few things. They chose jelly beans, mini candy bars and Angry Bird gummies. They also chose Cadbury caramel eggs but those got lost
in my tummy over the weekend somehow. 😉
Once the bottom layer was filled I added frosting to the “lip” to secure the “lid” and plopped it right on top. It was perfect.
After doing a crumb-coat (essential when frosting any cake) and chilling for about 15 minutes I was able to quickly frost the cake and decorate with copious amounts of sprinkles. (I made a huge mess, but I had to leave it because we were in a rush to pick up the boys and head to dinner)
When we told the boys we had dinner plans they were disappointed because they thought that meant I didn’t make the cake like I had promised. Do they not know me?! I never renege on cake!
All the boys ate impatiently and did the obligatory post-dinner playing before demanding that we cut the cake. Their friend J had already tried the wonder that is Pinata cake because his mom is L, is my friend who gave me the recipe.
So even though it was delicious, this will always be a cake we share with lots of other people, and probably only on special occasions. But my sweet husband and I have already discussed ways to make this type of cake less sweet and more elegant. We were thinking yellow cake filled with pretzels and homemade malted milk ice cream and topped with salted caramel ganache. It would also be fun to make it square instead of round. You could even hollow out cupcakes and put things like fortunes or tiny presents in them.
How would you make this cake less playground and more dinner party?
I have several Meyer lemons leftover from my yummy Easter Lemon Drop Cake. I’ve been wondering what I should do with them…lemon ice cream? Cupcakes? But as luck would have it, I stumbled upon this fortuitous recipe on one of my (new) favorite food blogs.
It seems completely meant to be right? Pudding…cake–my two favorite things on the planet coming together to help me not waste these beautiful, fragrant, thin-skinned lemons.
My boys are bugging me to make a Piñata Cake like I have been promising, but given the sensitive time constraints of the ripe lemons I think this might have to come first.
I promise, boys: Piñata Cake is next!!