How to Make a Smore’s Poptart 

How should I store Smores Poptarts?

Allow the glaze to completely harden and store this poptart in an airtight container at room temperature for up to 3 days! You can also freeze for up to 3 months.

More Poptart Recipes

• Brown Sugar Cinnamon Poptart Bars 
• Strawberry Poptart Bars
• Poptart Cookies

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Smores Poptart Bar

Popping in with a crazy good giant Smores Poptart recipe! A tender graham cracker cookie crust with a marshmallow fluff and hot fudge filling topped off with a bright white icing, this homemade pop-tart is here to steal the show.

Course Breakfast, Dessert

Keyword poptart bar, smores poptart

Prep Time 45 minutes minutes

Cook Time 17 minutes minutes

Servings 16 servings

Calories 178kcal

Ingredients

Graham Cracker Cookie

• 3/4 cup salted butter, softened
• 3/4 cups brown sugar
• 1 egg
• 1 1/2 tsp vanilla
• 2 1/4 cups all-purpose flour
• 1 cup graham cracker crumbs
• 1 1/2 tsp baking powder
• 1/4 tsp salt

Filling

• 11.5 oz jar hot fudge sauce (I used Smucker's brand)
• 7 oz jar marshmallow fluff

Icing:

• 1 1/2 cups powdered sugar
• 2 1/2 Tbsp very warm water, plus more as needed
• 1/2 Tbsp light corn syrup
• 1/4 tsp clear vanilla flavoring
• 2 Tbsp cocoa powder

Instructions

• Start by preheating the oven to 350°F (180°C).
• In the bowl of a stand mixer or with an electric hand mixer, combine and cream together the butter and brown sugar until light in color and fluffy in texture.
  3/4 cup salted butter, softened, 3/4 cups brown sugar
• Scrape the sides and add in the egg and vanilla, mix to combine.
  1 egg, 1 1/2 tsp vanilla
• Once combined, add the flour, graham cracker crumbs, baking powder and salt.
  2 1/4 cups all-purpose flour, 1 cup graham cracker crumbs, 1 1/2 tsp baking powder, 1/4 tsp salt
• Mix until a soft dough comes together. Divide the dough in half.
• Line a 9×13 pan with parchment paper and press half of the dough into the bottom of the pan. Alternatively, you can use a rolling pin to roll it out into a rectangle on parchment paper and then cut to fit the 9×13 pan. Place the dough on the parchment paper into the freezer.
• Grease the 9×13 pan with non-stick spray and then press the remaining half of the dough into the bottom of the pan. The dough will be thin, just work slowly until the bottom of the pan is evenly covered.
• Fill a piping bag with the hot fudge. Snip the end of the bag and pipe the hot fudge into stripes on the dough in the pan lengthwise, leaving space for the marshmallow fluff and a border around the edges of the poptart so we can seal the dough together.
  11.5 oz jar hot fudge sauce, 7 oz jar marshmallow fluff
• Repeat with the marshmallow fluff.
• Remove the rolled out cookie dough from the freezer. Remove the parchment paper and gently place on top of the glaze.
• Use the tongs of a fork to gently crimp the edges of the dough and then cut a few venting slits or holes.
• Bake at 350°F (180°C) for 17-20 minutes or until the edges are golden brown.
• Remove from the oven and allow it to cool completely.
• Once cool, make the glaze by whisking together the warm water, corn syrup and clear vanilla in a medium sized bowl.
  1 1/2 cups powdered sugar, 2 1/2 Tbsp very warm water, plus more as needed, 1/2 Tbsp light corn syrup, 1/4 tsp clear vanilla flavoring
• Slowly add the powdered sugar and cocoa powder to the water mixture, whisking constantly and adding a few drops of warm water as needed until all of the powdered sugar has been incorporated.
  2 Tbsp cocoa powder
• Add warm water 1/4 tsp at a time until you reach a slow dripping consistency.
• Carefully remove the pop tart from the pan, pour and spread the glaze onto the top of the pop-tart.
• Allow the icing to set up, cut and enjoy.

Nutrition

Calories: 178kcal | Carbohydrates: 40g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 119mg | Potassium: 56mg | Fiber: 1g | Sugar: 23g | Vitamin A: 15IU | Calcium: 40mg | Iron: 1mg

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The recipe for the famous Jacques Torres Chocolate Chip Cookies, now in a mini (tiny, cuter) size! These Mini Jacques Torres Cookies boast the popular crispy-chewy texture and chocolate-dipped bottom you’ll find at the NYC bakery.

Mini Jacques Torres Chocolate Chip Cookie Recipe

When I shared the Jacques Torres Chocolate Chip Cookie Recipe, the internet went WILD! And while the full-sized versions may be one of the most obnoxious cookies I have ever made, these little babies are not! With the same ‘oh my gosh this is incredible’ crispy/chewy texture as the OG cookies, these Mini Jacques Torres cookies live up to their namesake but take a fraction of the time to make. 

Just like the full-sized version, we will use both cake flour AND bread flour. Which, I know.. BUT there are different protein amounts in each of these flours that create the amazing Jacques Torres texture we are after. 

While this recipe calls for chocolate chips of your choosing, to be true to a Jacques Torres Chocolate Chip Cookie you will want to use bittersweet chocolate. That being said, I preferred these with milk or semisweet chocolate. 

Ingredients in Mini Chocolate Chip Cookies from Jacques Torres 

How to Make Mini Chocolate Chip Cookies (Chocolate Dipped!)

What’s the role of bread flour in Jacques Torres’ cookie recipe, and can I use all-purpose flour instead?

The bread flour adds extra protein and gluten strength, resulting in a chewier texture that holds its shape. That being said, you can experiment with whatever flour you’d like! Because let’s be honest, 2 different types of specialty flour is *very* high-maintenance.

Do these mini cookies need to be chilled?

Nope! While the original Jacques Torres Chocolate Chip Cookie Recipe calls for the dough to be chilled for 24 hours (!), these little guys require no chill time – and they still taste amaze!

Famous Cookie Recipes

• Levain Chocolate Chip Cookie Recipe
• Nestle Toll House Cookie Recipe
• Ghirardelli Chocolate Chip Cookie Recipe

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Mini Jacques Torres Cookies

The recipe for the famous Jacques Torres Chocolate Chip Cookies, now in a mini (tiny, cuter) size! These Mini Jacques Torres Cookies boast the popular crispy-chewy texture and chocolate-dipped bottom you’ll find at the NYC bakery.

Course Dessert

Keyword Chocolate dipped chocolate chip cookies, Jacques Torres Chocolate Chip Cookies, Mini chocolate chip cookies

Prep Time 30 minutes minutes

Cook Time 11 minutes minutes

Servings 40 small cookies

Calories 45kcal

Ingredients

• 10 Tbsp salted butter, softened
• 2/3 cup brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1 tsp vanilla
• 1 cup cake flour
• 3/4 cup bread flour
• 1/2 tsp (heaping) baking soda
• 1/2 tsp (heaping) baking powder
• 1/2 tsp salt
• 2 1/2 cups chocolate chips, divided *You can use milk, semisweet or bittersweet

Instructions

• Start by preheating the oven to 350° F (180° C).
• In the bowl of a stand mixer, combine the softened butter, brown sugar and granulated sugar. Cream together for a full 5 minutes, stopping halfway through to scrape the sides of the bowl.
• Slow the mixer down to the lowest setting and add the eggs and vanilla, mixing until combined.
• Next, slowly add in the dry ingredients (cake flour, bread flour, baking soda, baking powder and salt), mixing until just combined.
• Measure out 1 1/2 cups of the chocolate chips and chop them roughly. Pour the chocolate chips and mix until evenly distributed.
• Portion out the dough into 2 tsp portions. (I use a 2 tsp cookie scoop). Arrange on a parchment or silicone lined cookie sheet.
• Bake at 350°F for 8-11 minutes or until they have spread and are just beginning to turn golden brown.
• Allow the cookies to cool on the pan for 5 minutes and then transfer to a wire cooling rack to finish cooling completely.
• Once completely cool, melt the remaining chocolate chips in the microwave at 50% power for 30 seconds at a time until mostly melted. Use the residual heat to melt any remaining chocolate pieces while stirring until they are completely melted.
• Transfer the melted chocolate into a piping bag or zip top bag with the corner snipped.
• Pipe approx 1-2 tsp of chocolate onto a silicone baking mat or parchment paper and then place a cooled cookie onto the chocolate, pressing down so it coats the bottom of the cookie.
• Allow the chocolate to set up completely before moving the cookies.
• Enjoy! Store in an airtight container for up to 3 days.

Nutrition

Calories: 45kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Trans Fat: 0.001g | Cholesterol: 4mg | Sodium: 55mg | Potassium: 12mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 6IU | Calcium: 8mg | Iron: 0.1mg

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Lemon Cream Pie Recipe

Easy-peasy, lemon-squeezy! This flavorful lemon pie recipe is beyond simple and silky fresh. Not to gloat, but here are a few reasons this pie is easy to love: 

• It’s made with minimal ingredients (read, you may already have what you need on hand + it’s a cinch to throw together). 
• The flavor is bomb. Fresh. Light (yet rich?). Silky. We combine an explosive lemon curd with whipped topping and it’s truly divine. It kind of resembles the flavor of Chick fil A frosted lemonade in pie form YUMMM. 
• Did I mention it’s easy? We use a blender + pan to create a simple lemon curd, store-bought whipped topping (I guess you could make your own) and a pre-made graham cracker crust to keep this recipe beyond quick and easy.
• You can make this ahead of time! Once assembled, pop it in the fridge until you’re ready to serve OR freeze it for up to 3 months. Serving dessert may have never been easier??

Creamy Lemon Pie Ingredients

• Granulated sugar
• Large eggs
• Lemon juice – I just use store bought lemon juice, but feel free to juice your own if you prefer. 
• Salted butter, cold, cut into 1 tbsp portions – You want this butter to be cold! I always use salted butter, but you can use unsalted if needed. 
• Frozen whipped topping, thawed and divided
• Graham cracker crust – You *could* make your own, but I love the ease of a pre-made crust here.

What type of pie crust goes best with Lemon Cream Pie?

I used a store-bought graham cracker crust for this lemon pie recipe. It tastes great and keeps the assembly process incredibly easy.

How to make a Lemon Cream Pie

1. Combine the sugar, eggs, and lemon juice in a blender until completely combined and smooth.
2. Once blended, pour the mixture into a cold pot.
3. Turn the heat on the stove top to medium low, and heat the filling while whisking until thick. You will know it is the right thickness when you are able to scrape a silicone spatula down the center of the pan without the mixture immediately coming back together.
4. Once the mixture has thickened, remove from heat and stir in the salted butter until melted and combined.
5. Transfer to a bowl or jar, cover with plastic wrap (making sure that the plastic wrap touches all parts of the top of the lemon mixture) and then place in the fridge to set.
6. Once completely cool, fold the lemon mixture with 4 oz of the thawed whipped topping.
7. Pour the lemon cream mixture into the graham cracker crust.
8. Top the lemon layer with the remaining 4 oz of thawed whipped topping.
9. Refrigerate or freeze until ready to serve.
10. Enjoy!

Making Creamy Lemon Pie in advance

While this pie is easy to whip up, it is best served chilled! Which means it is an ideal candidate for making it ahead of time. Store it in the fridge for a day or 2 or freeze for up to 3 months before enjoying.

Simple Lemon Pie Recipe storage instructions

Does Lemon Cream Pie need to be refrigerated?

Yes, it does! This will help your pie maintain its shape and keep it fresh and safe to eat. Cover your assembled pie and store in the refrigerator for up to a week!

Freezing Creamy Lemon Pie

This pie freezes so well! Simply cover and wrap your pie tightly in cling wrap for storage in the freezer for up to 3 months. Then, when you’re ready to enjoy, just thaw and serve.

Recipe for Lemon Cream Pie FAQs

Other Pies to Love

• Simple Key Lime Pie Recipe
• Apple Pie Filling
• Banana Cream Pie Cookie 

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Lemon Pie

Light and bright, this recipe folds an ultra-fresh and incredibly silky lemon curd with whipped topping – yielding the best lemon pie ever.

Course Dessert

Keyword lemon pie

Prep Time 20 minutes minutes

Cool Time 1 hour hour

Servings 12 servings

Calories 117kcal

Ingredients

• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 cup lemon juice
• 8 tbsp salted butter cold, cut into 1 tbsp portions
• 8 oz frozen whipped topping thawed and divided
• 1 10 inch graham cracker crust

Instructions

• Combine the sugar, eggs, and lemon juice in a blender until completely combined and smooth.
• Once blended, pour the mixture into a cold pot.
• Turn the heat on the stove top to medium low, and heat the filling while whisking until thick. You will know it is the right thickness when you are able to scrape a silicone spatula down the center of the pan without the mixture immediately coming back together.
• Once the mixture has thickened, remove from heat and stir in the salted butter until melted and combined.
• Transfer to a bowl or jar, cover with plastic wrap (making sure that the plastic wrap touches all parts of the top of the lemon mixture) and then place in the fridge to set.
• Once completely cool, fold the lemon mixture with 4 oz of the thawed whipped topping.
• Pour the lemon cream mixture into the graham cracker crust.
• Top the lemon layer with the remaining 4 oz of thawed whipped topping.
• Refrigerate or freeze until ready to serve.
• Enjoy!

Nutrition

Calories: 117kcal | Carbohydrates: 13g | Protein: 0.1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 60mg | Potassium: 13mg | Fiber: 0.03g | Sugar: 13g | Vitamin A: 234IU | Vitamin C: 4mg | Calcium: 3mg | Iron: 0.02mg

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This is the Best Crescent Roll Recipe

My mom is the homemade crescent roll queen! Over the years, she has perfected a roll recipe that is fluffy, tender, substantive, slightly salty yet still sweetly neutral. Her crescent rolls are the perfect compliment to ANY meal and her most requested bake. Lucky for you, she’s passed her recipe for crescent rolls onto me and given me permission to share it with you.And don’t worry, if crescent rolls aren’t your jam I’ve also adapted this into a quicker no-cut homemade dinner roll recipe too.

Why you’ll love these Homemade Crescent Rolls

Other crescent roll recipes I’ve tried have turned out dense or they explode into an unrolled ugly mass – not this recipe! These beauties hold their shape and rise into the fluffy rain cloud texture we want rolls to be. Ie: you can dip these into gravy, top them with butter, cake them in jam, or enjoy them plain and they will be tender without falling apart.

Homemade Dinner Roll Ingredients

• Milk
• Butter, cold – I ALWAYS use salted butter. 
• Dry, active yeast – This is the equivalent of 2 packets! 
• Warm water – Target getting the water between 105° F- 113° F to foster yeast activation. 
• Sugar 
• Salt 
• Eggs
• All-purpose flour – Yep! Regular all-purpose here, no need for specialty flour. 
• Melted butter, divided – Again, salted butter here!

How to make Fresh Dinner Rolls

1. Measure the milk into a microwave safe bowl. Heat until boiling.
2. Place the cold stick of butter into the hot milk. Let the butter melt and then stir. Cool until almost room temperature.
3. Mix the warm water, yeast and 1/2 tsp of sugar together. Let the yeast activate while the milk is cooling. The yeast will get very bubbly, this means the yeast is alive.
4. Pour the room temperature milk and the yeast mixture into the bowl of a stand mixer.
5. Add in 3 cups of flour, the remaining sugar and salt and briefly mix together.
6. Add the eggs to the stand mixer, adding one egg at a time until combined.
7. Add an additional 3 cups of flour and slowly mix until combined. This dough will be very sticky. If needed, add up to an additional 1 cup of flour. You should be able to touch the dough quickly without the dough sticking to your finger but if you were to set your finger on the dough for a second it would stick.
8. Cover with plastic wrap and set in a warm place for 30 minutes to rise. The dough should rise to nearly double the size.
9. Punch down the dough and then allow it to rise a second time, for 20 minutes.
10. Pour the dough out onto a floured surface. Flip the dough so both sides are floured. Gently roll into a large rectangle
11. Using a pizza cutter, cut the dough into 3 strips and then each strip into triangles.
12. Brush some melted butter onto each roll before rolling them up.
13. Roll the triangles up, starting with the straight edge rolling towards the point. Shape the roll into a ‘C’ shape and place on a greased cookie sheet.
14. Repeat the above step with remaining triangles.
15. Preheat the oven to 450° F.
16. Cover and let the rolls rise while the oven is preheating. 
17. Once the oven has heated, bake the rolls on the middle rack for 10-12 minutes or until golden brown.
18. Brush cooked rolls with the remaining melted butter. These are best eaten within the first 24 hours – enjoy! 

Homemade Dinner Rolls Recipe tips

1. Be sure to scald your milk! . This will help deactivate a whey protein that weakens gluten that can prevent dough from rising properly. Then, let your hot milk melt your cold butter for you / let your cold butter cool your hot milk so it’s ready to be combined with the yeast. #smarternotharder 
2. Expect this dough to be STICKY! You should be able to touch the dough quickly without it sticking to your finger but if you were to set your finger on the dough for a second it would stick. If you’re finding that the dough is too sticky, add up to an additional 1 cup of flour and you should be good to go! 
3. Let your shaped rolls rise while the oven preheats! I typically place the pan on top of the oven to utilize a little warmth while waiting.

Crescent Roll Recipe variations

I love crescent-shaped rolls, but I don’t always have time to cut and roll them! If you’re looking for a quicker homemade roll, try my fresh dinner rolls!

How to serve Homemade Crescent Rolls

Honestly, I would eat these as a side to just about anything! Try these fresh crescent rolls with my Zuppa Toscana, Mississippi Chicken, or Creamy Ranch Chicken to get started.

Homemade Roll storage

Once cooled, store your finished rolls in an airtight bag or container on the counter! These are best enjoyed within 24 hours.

How to freeze Fresh Dinner Rolls

Allow your crescent rolls to cool completely. Then, place in a labeled freezer bag and freeze for up to 3 months.

Homemade Crescent Rolls Recipe FAQs

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Homemade Crescent Roll Recipes

Tender, delicious, and gorgeous to look at, these easy homemade crescent rolls are the actual BEST! Plus you’ll LOVE how easy they are.

Course Side Dish

Cuisine American

Keyword crescent rolls

Prep Time 30 minutes minutes

Cook Time 11 minutes minutes

Rise Time 1 hour hour 30 minutes minutes

Servings 27 rolls

Calories 119kcal

Ingredients

• 2 cups milk
• 1/2 cup salted butter, cold
• 2 tbsp dry active yeast (2 packets!)
• 1/2 cup warm water
• 1/4 cup + 1/2 tsp sugar
• 1 tbsp salt
• 3 eggs
• 6-7 cups flour
• 1/2 cup melted butter, divided

Instructions

• Measure the milk into a microwave safe bowl. Heat until boiling.
• Place the cold stick of butter into the hot milk. Let the butter melt and then stir. Cool until almost room temperature.
• Mix the warm water, yeast and 1/2 tsp of sugar together. Let the yeast activate while the milk is cooling. The yeast will get very bubbly, this means the yeast is alive.
• Pour the room temperature milk and the yeast mixture into the bowl of a stand mixer.
• Add in 3 cups of flour, the remaining sugar and salt and briefly mix together.
• Add the eggs to the stand mixer, one egg at a time until combined.
• Add an additional 3 cups of flour and slowly mix until combined. This dough will be very sticky, if needed, add up to an additional 1 cup of flour. You should be able to touch the dough quickly without the dough sticking to your finger but if you were to set your finger on the dough for a second it would stick.
• Cover with plastic wrap and set in a warm place for 30 minutes. The dough should rise to nearly double the size.
• Punch down and then allow the dough to rise a second time, for 20 minutes.
• Pour the dough out onto a floured surface. Flip the dough so both sides are floured. Gently roll into a large rectangle
• Using a pizza cutter, cut the dough into 3 strips and then each strip into triangles.
• Brush some melted butter onto each roll before rolling them up.
• Roll the triangles up, starting with the straight edge rolling towards the point. Shape the roll into a ‘C’ shape and place on a greased cookie sheet.
• Repeat above step with remaining triangles.
• Preheat oven to 450° F.
• Cover and let the rolls rise while the oven is preheating. Once the oven has heated, bake the rolls on the middle rack for 10-12 minutes or until golden brown.
• Brush cooked rolls with the remaining melted butter. These are best eaten within the first 24 hours – enjoy!

Nutrition

Calories: 119kcal | Carbohydrates: 22g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Cholesterol: 20mg | Sodium: 273mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 56IU | Calcium: 29mg | Iron: 1mg

Other Must-Bake Breads

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What is Buttermilk & why should I bake with it?

Buttermilk is a fermented dairy drink that is lower in fat & higher in protein than regular milk. Oh, and it’s a baker’s best friend! Here are a few key things that it does for your bakes: 

• Acts as a leavening agent. The primary characteristic of buttermilk is its acidity. This acidity can react with alkaline leavening agents, like baking soda, to produce carbon dioxide gas. This gas helps baked goods rise, resulting in a lighter, fluffier texture.
• Takes you to tang town. Buttermilk creates a distinct tangy flavor in baked goods. This can enhance the overall taste and provide a subtle complexity and richness to the flavor profile of cakes, pancakes, biscuits, and more. 
• Tenderizes. The acidity can break down the gluten in flour and make your baked goods nice & tender. 
• Makes it nice & moist. Buttermilk adds moisture to recipes and helps ensure your baked goods don’t dry out too quickly.

To summarize, it is AWESOME. Which is why when you see it called for in a recipe, you really shouldn’t skip out on it. BUT don’t worry, you don’t have to send your spouse to the store to buy some if you realize you need it, but don’t have any on hand – you can make your own with this simple substitute for buttermilk.

How to Make Buttermilk Substitute

You’re going to laugh at how simple this is. All you need in order to make your own buttermilk is milk (whatever type you typically use) and vinegar! 

When vinegar is added to milk, it causes the milk to curdle slightly, producing the textbook acidity of buttermilk and making it a viable stand-in in many recipes.

That’s it!! Next time you’re halfway through the recipe and realize “crap. I don’t have any buttermilk” don’t bother texting your neighbor to see if they have any – just whip up your own in 10 minutes!!

Other Helpful Posts

• How to Freeze Cookies
• Substitute for Heavy Cream
• Kitchen Must-Haves

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