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Recipe: Homemade Strawberry Pop Tarts

Recipe: Homemade Strawberry Pop Tarts

Ingredients

Pastry Dough
2 ½ cups unbleached all-purpose flour
½ tsp Kosher salt
1 cup cold unsalted butter, cubed
½ cup ice water
Strawberry Filling
1 lb fresh strawberries, stems removed and quartered
¾ cup granulated sugar
2 tsp freshly squeezed lemon juice
1 tsp pure vanilla extract
1 pinch Kosher salt
For Assembly
1 large egg
1 tbsp milk
¼ tsp Kosher salt
1 tbsp strawberry filling for each pop tart
Vanilla Frosting
1 cup powdered sugar
34 tbsp milk
½ tsp pure vanilla extract
food coloring and sprinkles if desired

Directions

Pastry Dough

Place the flour salt and salt in the bowl of a food processor, pulse briefly to combine. Add the butter and water. Pulse until just combined. At this point you should be able to pinch the dough together with your fingers. If it’s too crumbly add the tiniest bits of ice water until the dough just sticks together. Transfer the dough to a large, clean work area. Divide dough into two portions and press into flat disks. Wrap each disk in plastic wrap. Refrigerate for at least one hour or up to two days.

Strawberry Filling

In a medium saucepan combine the strawberries, sugar, lemon juice, vanilla and salt. Heat over medium high heat, stirring constantly with a spatula or wooden spoon until the strawberries start to sizzle. Reduce heat to medium low and continue to cook and mix for 10-15 minutes, until the berries release their juices and become saucy. Transfer the strawberries to a heat proof container and let cool to room temperature. Once cool, place in a food processor and pulse until smooth. Store in the refrigerator until ready to use.

Assemble the Pop Tarts

Preheat oven to 375°F. Line two sheet trays with parchment paper or spray with nonstick cooking spray and set aside.

Remove the dough one disk at a time from the fridge. Remove the plastic wrap and let the dough sit out a few minutes on a lightly floured work surface. Roll the dough to 1/8 inch thick. With a sharp knife or pizza cutter, trim the dough to 4 X 2 1/2 inch rectangles. Save any scraps and continue to roll until you don’t have enough dough left to continue. Do the same process with the second disk. You should end up with 22 rectangles.

Make the egg wash: whisk together the egg with the milk and salt.

Spread one tablespoon of the strawberry filling onto the center of eleven rectangles. Brush some egg wash on the edges of the dough. Place the other eleven pieces of dough over the ones with the filling. Crimp the edges with a fork to seal the tarts. Using a paring knife, cut three small slits or “X’s” in the top of each pop tart. This will ensure that the pop tarts don’t explode while baking. Place the filled pop tarts onto the baking sheets with and inch in between each tart.

Brush the egg wash on the tops of each pop tart. Bake for 25-30 minutes or until golden brown. Remove from the oven and let cool.

Frosting the Pop Tarts

While the pop tarts are cooling make the frosting. Whisk together the powdered sugar with milk and vanilla. Add a few drops of food coloring if desired. Drizzle the frosting over the pop tarts and add sprinkles while the frosting is still runny. Let the frosting set for a few minutes. Serve at room temperature.
Store at room temperature in an airtight container. Enjoy within 3 days.

~ Marla Meridith

Recipe: Margarita Cupcakes with Tequila Lime Cream Cheese Frosting

Ingredients

Directions

~ Marla Meridith

Recipe: Candy Corn Brownies

Ingredients

Directions

~ Marla Meridith

Recipe: Super Sexy Chocolate Frosting

Ingredients

Directions

~ Marla Meridith

Black & White Star Cookies

Ingredients

Directions

~ Marla Meridith

Recipe: Margarita Cupcakes with Tequila Lime Cream Cheese Frosting

I don’t like my frosting too sweet, but feel free to add more powdered sugar if you desire.

24 mini cupcakes

–cupcakes
1 1/2 cups unbleached all-purpose flour
1 1/2 tsp baking powder
1/4 tsp Kosher salt
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs(at room temperature)
1 1/2 limes (zested and juiced)
2 tbsp silver or blanco tequila
1/2 tsp pure vanilla extract
1/2 cup half and half
–Tequila Lime Cream Cheese Frosting
4 tbsp unsalted butter, softened
4 ounces cream cheese, softened
1/2 tsp pure vanilla extract
1 1/2 tsp fresh lime juice
3/4 tsp lime zest
1 1/2 tsp silver or blanco tequila
pinch of salt
1 1/4 cups confectioner’s sugar
1/2 lime cut into small wedges for decorating

–cupcakes
Preheat the oven to 325˚ F with the rack in the middle. Line a mini cupcake pan with 24 liners.
In a medium bowl, whisk together the flour, baking powder and salt.
Place the butter and sugar in the bowl of a stand mixer. Using the paddle attachment, beat the butter and sugar together on medium speed for about 5 minutes until pale in color. Beat in the eggs one at a time.
Mix in the lime juice, zest, tequila, vanilla and buttermilk.
Place the batter in the muffin pan, filling each cup 3/4 full.
Bake 12-14 mins or until a wooden skewer comes out virtually crumb free. Let the cupcakes cool completely before removing them from the pan.
While the cupcakes are cooling make the frosting.
Clean the mixer bowl. With the paddle attachment, beat the butter and cream cheese together until well combined. Mix in the vanilla, lime juice, lime zest, tequila and salt. Mix in the sugar until you reach a creamy texture. *see notes
Transfer the frosting to a piping bag. Remove the cupcakes from the pan. Pipe the frosting onto each cupcake and top with a lime wedge and small straw.

~ Marla Meridith

Recipe: Candy Corn Brownies

16-24 brownies

1 cup (2 sticks) unsalted butter
2 cups sugar
2 teaspoons vanilla extract
4 eggs, whisked
3/4 cup unsweetened cocoa powder
1 cup unbleached AP flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup candy corn
Super Sexy Chocolate Frosting (link in notes)

Heat oven to 350°F with the rack in the middle. Grease a 13x9x2 baking pan.
Melt butter on the stove top or in the microwave.
Combine the melted butter in a medium bowl with the sugar and vanilla.
Add the eggs, incorporate well. Add the cocoa, mix well. add the flour, baking powder and salt. Combine well.
Pour the batter into the prepared pan.
Bake 30-35 minutes or until center is not jiggly and the sides pull away from the pan.
Cool brownies completly in the pan on a wire rack. Cut brownies into the size you want them and layer on the Super Sexy Chocolate Frosting & more candy corn.

Get the recipe for Super Sexy Chocolate Frosting here: https://newmm2019.wpengine.com/super-sexy-chocolate-frosting-recipe/

~ Marla Meridith

Recipe: Super Sexy Chocolate Frosting

The ultimate Chocolate Frosting recipe. This velvety buttercream is great for all of your cakes, cupcakes and maybe even better licked from a spoon!

2 cups of frosting

1 1/2 cups (3 sticks) unsalted butter, softened
5 cups powdered sugar
1 cup unsweetened cocoa powder
2-3 teaspoons of vanilla
1 teaspoon ground cinnamon
2 teaspoons instant coffee or espresso
1/2 cup milk (add more if needed)
1/4 teaspoon salt

In the bowl of a stand mixer beat the butter until it is light and fluffy. Add the sugar, combine well. Add the cocoa powder, vanilla, cinnamon, and espresso, beat again. Slowly add the milk in a few additions and continue to beat until frosting is light and fluffy. Add more or less milk according to your preference and how thick you want the buttercream.
Tip: Buttercream to thin? Add more powdered sugar one tablespoon at a time. Is it too thick? Add more milk one tablespoon at a time.

~ Marla Meridith

Black & White Star Cookies

These classic cookies are fun to bake and super delicious for the holidays!

24-36 cookies

3 cups unbleached all-purpose flour
1 cup almond flour
1 tsp ground cinnamon
1 teaspoon baking powder
1 tsp kosher salt
1 1/2 cups (3 sticks) unsalted butter
1 1/4 cups granulated sugar
2 large eggs
–chocolate and vanilla glazes
1 1/2 cup confectioners sugar
4 tbsp milk, divided
1/4 teaspoon pure vanilla extract
1/4 cup unsweetened cocoa powder
–top with
peppermint candies

In a bowl whisk together the flour, almond flour, cinnamon, baking powder and salt.
In the bowl of a stand mixer, with the paddle attachment combine the butter and sugar on medium high speed. Mix for a few minutes until well combined and pale in color, scraping down the sides when necessary. Add in the eggs one at a time, mix again until well combined. Mix in the vanilla extract. Turn off the mixer and add in all of the flour, mixing on low speed until it’s just incorporated.
Working on a floured work surface, divide the dough into 2 equal portions. Flatten into 1 inch thick disks. Wrap separately in plastic wrap. Chill the dough in the refrigerator for at least 2 hours up to 5 days.
Remove the dough from the fridge 15 minutes before you are ready to roll it. Roll in between two sheets of parchment paper to 1/4 inch thick. If the dough cracks, just press it back together. If the dough gets too sticky you can add more flour to it as you roll. You can also place it back in the fridge for 10 minutes to firm back up.
Pre heat oven to 325 degrees F with the rack in the middle. Cut shapes from the dough with a 3 inch star shaped cookie cutter. Carefully move the cookies with a spatula to parchment lined baking sheets. When all the dough is rolled out and cut, place in the refrigerator for 5-10 minutes. Remove from the fridge and bake the cookies for 10 to 12 minutes, they should be lightly golden brown on the edges. Let the cookies cool on the baking sheet for 5 minutes then transfer to cooling racks.
Make the glazes: whisk to combine the confectioner’s sugar with 3 tablespoons of milk. Pour half the glaze into a separate bowl stir in the vanilla, and set aside. In the other bowl, add the cocoa powder and remaining 1 tablespoon of milk to the bowl, and whisk until smooth. If the glazes seem a bit too thick (the chocolate one might) slowly add a bit more milk until you have a thick, but spreadable consistency.
With a small spoon or glazing knife place a small amount of the vanilla icing onto a cookie and spread it so it covers half of the cookie. Place the finished cookies on a fresh baking sheet. Continue to use the vanilla icing on the rest of the cookies. Chill the cookies for 10-20 minutes until the vanilla icing is firm. Remove the cookies from the fridge and spread the chocolate glaze onto the other half of the cookies. Gently press a peppermint candy into the chocolate. Chill the cookies again for 10-20 minutes. Serve when the glaze is firm.

~ Marla Meridith

Black & White Star Cookies

These classic cookies are fun to bake and super delicious for the holidays!

24-36 cookies

3 cups unbleached all-purpose flour
1 cup almond flour
1 tsp ground cinnamon
1 teaspoon baking powder
1 tsp kosher salt
1 1/2 cups (3 sticks) unsalted butter
1 1/4 cups granulated sugar
2 large eggs
–chocolate and vanilla glazes
1 1/2 cup confectioners sugar
4 tbsp milk, divided
1/4 teaspoon pure vanilla extract
1/4 cup unsweetened cocoa powder
–top with
peppermint candies

In a bowl whisk together the flour, almond flour, cinnamon, baking powder and salt.
In the bowl of a stand mixer, with the paddle attachment combine the butter and sugar on medium high speed. Mix for a few minutes until well combined and pale in color, scraping down the sides when necessary. Add in the eggs one at a time, mix again until well combined. Mix in the vanilla extract. Turn off the mixer and add in all of the flour, mixing on low speed until it’s just incorporated.
Working on a floured work surface, divide the dough into 2 equal portions. Flatten into 1 inch thick disks. Wrap separately in plastic wrap. Chill the dough in the refrigerator for at least 2 hours up to 5 days.
Remove the dough from the fridge 15 minutes before you are ready to roll it. Roll in between two sheets of parchment paper to 1/4 inch thick. If the dough cracks, just press it back together. If the dough gets too sticky you can add more flour to it as you roll. You can also place it back in the fridge for 10 minutes to firm back up.
Pre heat oven to 325 degrees F with the rack in the middle. Cut shapes from the dough with a 3 inch star shaped cookie cutter. Carefully move the cookies with a spatula to parchment lined baking sheets. When all the dough is rolled out and cut, place in the refrigerator for 5-10 minutes. Remove from the fridge and bake the cookies for 10 to 12 minutes, they should be lightly golden brown on the edges. Let the cookies cool on the baking sheet for 5 minutes then transfer to cooling racks.
Make the glazes: whisk to combine the confectioner’s sugar with 3 tablespoons of milk. Pour half the glaze into a separate bowl stir in the vanilla, and set aside. In the other bowl, add the cocoa powder and remaining 1 tablespoon of milk to the bowl, and whisk until smooth. If the glazes seem a bit too thick (the chocolate one might) slowly add a bit more milk until you have a thick, but spreadable consistency.
With a small spoon or glazing knife place a small amount of the vanilla icing onto a cookie and spread it so it covers half of the cookie. Place the finished cookies on a fresh baking sheet. Continue to use the vanilla icing on the rest of the cookies. Chill the cookies for 10-20 minutes until the vanilla icing is firm. Remove the cookies from the fridge and spread the chocolate glaze onto the other half of the cookies. Gently press a peppermint candy into the chocolate. Chill the cookies again for 10-20 minutes. Serve when the glaze is firm.

~ Marla Meridith