I’ve been really enjoying October so far, what about you?
I won’t deny that I’m seriously missing all of the fall colors that used to get me so excited every year when growing up in the States, but it’s still been a great start of to my favorite time of year. I’ve been cooking even more than usual (if that’s even possible) with my aunt here and with having friends coming over a lot. It seems like the amount of drop-ins, dinner guests, and visitors just keeps increasing and I’m wondering what the holidays are going to be like. I’m going to be so busy, but I love it.
I wouldn’t know because I’ve never been in this situation before, but I guess this is what happens when you gain more and more friends as a food blogger and they all enjoy supporting you and helping out with “quality control” and stuff. I have the fortune of plenty of poison checkers around now so It’s probably a good thing I love making people happy with food.
We’ve been having warm enough days to get outside and enjoy the changing season. Josh built us a fire pit for the summer, so we had a campfire the other night while the kids all played one of our family’s favorite outdoor games, flashlight tag. I play sometimes, but I think I’ve gotten boring. Now I have to be in the mood, and I just wasn’t that night. Oh, and The tourist season is already starting here even though it’s barely spring. There have been so many festivals and we’ve seen so many tourists when we walk to town.
When we first moved to Chile we knew very few people here, but now we’ve been blessed enough to meet so many amazing people and they’re all so different and unique. Some are from Chile, some from the States, and then we’ve met a lot of people from all over the world. I’m learning that it’s a huge place that is also very small. Also, an awesome perk to having so many new friends is that it gives us a chance to get things that we can’t find down here when we all have family visiting. It’s so much easier to keep things on hand that aren’t available in out little area. There are just some things that you can’t find here.
Not to be repeating myself to those of you who have been following for a while, but something that they definitely don’t have in Patagonia are pop-tarts. This is actually a very good thing in my opinion because I really don’t like all the items on the mile long ingredient lists in packaged foods, but that doesn’t mean that pop-tarts aren’t one of the greatest ideas in the history of mankind. Regardless of whether you have a big or small view of our world, you have to admit it needs pop-tarts in it, come on. They are just a bazillion times better when you make them at home.
And I’ll admit it, I’ve had a few of the packaged variety in my life. Yes I’m guilty, okay? Although, last time I have memory of tasting one, all I remember was thinking it tasted like frosted cardboard. It can be so much better than that you guys. Before I realized how not-that-good they were though, my favorite flavor was the brown sugar cinnamon, those were the best. So with it being October and everything, I wanted to make something warm fuzzy for everyone and these are sounded perfect.
I’ve always wondered how that flavor would be with a little more spice to them though, so I added in some chai spices to make these even more festive and, in my humble opinion, it totally stepped these up to pop-tart perfection. If you are a fwn of all things sugar and spice or of a classic like brown sugar cinnamon pop-tarts, than you’ve gotta just do it, Make these!
- 3 cups all purpose flour
- 3 tablespoons sugar
- 1 1/2 teaspoons salt
- 6 tablespoons lard, coconut oil, or vegetable shortening
- 3/4 cup ice cold butter, cubed
- 1/2 cup ice cold water
- 1 egg
- 1/2 cup brown sugar
- 3 tablespoons all purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon ginger
- 1/4 teaspoon all spice
- 2 1/2 cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- pinch of salt
- Combine flour, sugar, and salt in the bowl of food processor and pulse. Add butter and lard and pulse a few times more until crumbly. Add water and process until the dough comes together, adding more water if necessary.
- Roll pastry dough out on a lightly floured surface into a rectangle roughly 1/8 inch thick. Cut into smaller rectangles, about 3 by 5 inch pieces.
- Whisk egg and brown sugar in a small bowl. Add remaining ingredients for filling and stir until smooth. Spoon a few teaspoons of filling onto centers of half the rectangles you've cut. Spread filling to within 1/2 inch from edges and rub edges with water. Place the other half of the pieces on top of fillings and use a fork to crimp the ends. Place on a parchment lined baking tray about 1/4 inch apart and place tray in refrigerator for about 30 minutes.
- Meanwhile, preheat oven to 350 degrees F (180 C). When oven is ready, remove trays from fridge and bake for 10 - 15 minutes until edges are golden. Remove and cool completely before icing.
- Mix all ingredients for icing in a small bowl until smooth and use a spoon or knife to spread on cooled tarts. Allow to dry (for about 1 hour) before serving.