Pumpkin Cream Mozzarella cheese Pop Tarts with Maple Cream Parmesan cheese Frosting

Get thrilled…

I simply won my first cooking contest! Jumping for joy!

The contest was for Nordic Ware where you had to employ a Bundt Pan and bake a thing that represented heritage and tradition. The grand reward winner gets to go to NYC and tickets to the Martha Stewart display for Bundt Skillet week! I learn next week, so I’ll keep you posted.

I won with a Chocolate-Coconut and Pumpkin Marble Bundt Wedding cake. I topped it with chocolates and toasted coconut. It had been extremely delicious and moist. You can see it here.

Don’t worry, I’ll post the recipe here eventually.

It’s been Pumpkin mania in my house.

Pumpkin Pop tarts? Yes, make sure you!

Pop tarts were the best breakfast if you were a youngster. I always acquired mine warm and toasted. A genuine glucose high before college, but always a popular.

Pop tarts that taste like pumpkin pie… You already know I’m obsessed.

They’re actually rather easy to create too! I used a basic pie dough recipe to help make the outside crust.

I QUICKLY mixed together just a little pumpkin, cream cheese,dark brown sugar, and spices.

I spread just a little onto the dough.

I topped with an increase of pie dough and seal the sides using a fork.

Needless to say, poking the middle for ventilation is vital and suncakemom.blogspot.com cute!

These lovelies were brushed with a little melted butter. I stared at how beautiful these were for quite sometime.

Baking time!

The house smelt like pastries and pumpkin pie. They arrived gorgeously golden dark brown.

Today who could forget the best part?

Maple Cream Cheese frosting! Oh heaven, this is good drizzled on top.

I decided they were too sugary for me at breakfast period. They simply screamed dessert.

Arctic Zero had sent me a pint of Pumpkin Spice Snow Cream that paired perfectly with my warm Pumpkin Pop Tart.

I was surprised at how healthy this is. 150 calories for your pint!

It’s not actually ice cream but more like a frozen proteins shake. Tastes exactly like glaciers cream though and it’s really gluten-free. They will have a great selection of flavors to choose from. I like peanut butter delicious chocolate flavor A LOT. Strawberry was fantastic too. You’ve gotta try this stuff!

Can get on the pumpkin bandwagon and produce these!

Pumpkin Cream Parmesan cheese Pop Tarts

1 cup (2 sticks) unsalted butter, frosty, trim into cubes

1 large egg

2 tablespoons milk

For the Pumpkin-Cream Cheese filling:

3/4 cup pureed pumpkin

1 large egg

1/2 teaspoon of cinnamon

Maple Cream Cheese Glaze:

1 tablespoon of maple syrup

Dash of cinnamon

In a moderate dish, whisk flour, cinnamon, sugar and salt together. Put in a food processor and add the cubed cool butter. Pulse until it resembles small peas.

In a separate normal size bowl, beat the egg with the milk. Add the egg blend to the food processor with the dough. Pulse until just mixed. Pass on some flour on a surface and knead the dough until it all fits in place well. Divide into two balls, wrap in plastic material, and place in refrigerator for approximately 30 minutes.

While dough is chilling, line 2 – 9×13 baking pans with parchment paper and pre warmth oven to 350 degrees F.

In medium bowl mix pumpkin, cream cheese, dark brown sugar, egg, pumpkin pie spice and cinnamon collectively. Place in refrigerator.

Get out your dough and on a proper floured surface, move out to on the subject of 1/8 thickness. Cut dough with pastry cutter, or perhaps a pizza cutter will continue to work. You can cut your dough in 3×5 inches rectangles. You ought to be able to move out about 9 rectangles. After that put on parchment paper.

After that you can move out the second little bit of dough and slice the same way. Brush one part of 9 rectangles with either melted butter or beaten egg- this will help hold together the very best layer of dough. Remove your pumpkin-cream cheese mix in the refrigerator and place 1 tablespoon of blend onto each brushed dough rectangle. Best with another piece of challenging and use a fork to seal the edges and poke three openings on top to vent. Clean with melted butter.

Bake for about 20 – 25 moments or until the top is golden dark brown. Cool on cable rack.

Once pop tarts are pretty cool, mix jointly cream cheese, maple syrup and cinnamon in a little microwavable bowl. Microwave on high for 20 secs. Stir until creamy and drizzle on top of pop tarts.

Serve immediately while glaze and pop tarts remain warm.

Serves 9

Monique Volz