Chocolate Cookies + Cream Pop-Tarts - FOOD PHOTO SHOOT

in #photographylast year (edited)

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Merry Christmas Eve!

You know those childhood cartoons where the characters have a goody-goody angel voice and the naughty, not-so-angelic, one fighting on their shoulders?

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What, didn’t you ever watch Tom and Jerry growing up? Well, I’d love to tell you that my metaphorical inner angel voice won out this time guys, but………then there were these pop-tarts and um……………yeah.

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In brainstorming over this idea I’d considered just making my pop-tarts inspired by milk’s favorite cookies, but I kind of didn’t want to just stop there. I also felt like there should be some actual sandwich cookies going into these at the same time. So basically, these are an oreo version of a pop-tart since you’ve got the dark chocolate cookie, or in this case, pastry, and the white vanilla cream going on in a perfect ratio. Then, THEN, you add an unapologetic amount of actual cookie crumbs to the filling AND a sprinkle on the top just for good measure.

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I was trying to rationalize how to explain why you’d want to make a pop-tart that is already pretty much an oreo on its own and then still add store-bought ones to it. All I can come up with though is, why wouldn’t you want this insane amount of cookie-ness??? My logic is undeniable right?

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So yeah, this is a recipe that you HAVE to make. Really, they were such a hit.

Come on, it’s Christmas people! And for reals, what more could you ask for of a perfect weekend than some of these insanely addictive yummies!!!

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Cookies and Cream Chocolate Pop-Tarts


A pastry treat to make all the cookies and cream lovers childishly happy.

Prep Time 25 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings 22 -24 pop-tarts

Ingredients


Pastry Dough:
3 cups all-purpose flour
2/3 cup sugar
3/4 cup cocoa powder
1 teaspoon salt
1/2 cup cold coconut oil or organic vegetable shortening
1/2 cup cold vegan "butter" (can replace with more shortening or coconut oil)
2/3 cup ice cold water
Filling:
1/2 cup coconut oil or organic vegetable shortening softened
1 1/2 tablespoons almond milk
1/2 teaspoon salt
2 teaspoons vanilla extract
3 1/2 cups powdered sugar
1 1/2 tablespoons cornstarch
1 1/3 cups broken/chopped sandwich cookies i.e. jojos or oreos
Icing:
3 cups powdered sugar
1/4 cup almond milk
1 teaspoon vanilla extract
pinch of salt
1/2 cup more cookie pieces for topping

Instructions


Pastry Dough:
Combine flour, sugar, cocoa, and salt in the bowl of food processor and pulse. Add "butter" and coconut oil and pulse a few times more until crumbly. Add water and process until the dough comes together, adding a tiny bit more water if necessary until it pulls away from the sides of bowl..

Filling:
Stir melted coconut oil and almond milk together in the bowl of stand mixer or a medium mixing bowl until smooth. Add salt, vanilla, and cornstarch and stir to combine. Mix in powdered sugar a cup at a time until combined then beat until fluffy. Add cookie pieced and beat just long enough to mix them into filling.

Assemble:
Roll pastry dough out on a lightly floured surface into a rectangle roughly 1/8 inch thick. Cut into smaller rectangles, about 2 1/2 x 5 inch pieces.
Spoon about 1 heaping tablespoon of filling onto the centers of half of the rectangles you've cut and spread to within 1/2 inch from edges, then rub edges with water. Place the other half of the pieces on top of fillings and use a fork or your fingers to crimp the ends together to seal well. 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 375 degrees F (190 C). When oven is ready, remove trays from fridge and bake for 10 - 12 minutes until the edges are starting to darken and crisp. Remove tray from oven and cool tarts completely before adding icing.

Icing:
Whisk the ingredients for the icing in a small bowl until smooth and use a spoon or knife to spread on cooled tarts. Sprinkle with cookie pieces and allow to dry (for at least 30 minutes) before serving.
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ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.

Also, a huge shoutout to @rigaronib for designing my logo!

If you're looking for more recipes check out some of my other recent posts!
  1. Caramel & Pecans Sticky Buns
  2. Creamy Fettuccine Alfredo Primavera Pasta
  3. Sweet Potato Pecan Streusel Spice Muffins
  4. Cheesecake Brownie Cookies & Cream Bars
  5. Pesto Pizza Monkey Bread

Also, I've been starting to vlog in case you missed it.
  1. Travelicious: Disneyland at Halloween Time 2018 + 77,000 Steem Power reached
  2. Silverwood Theme Park Rollercoaster On Rides POV (Front Seat)
  3. Montana Travels Glacier National Park
  4. Vlog #4 Grocery Shopping with Gringalicious at Trader Joe's
  5. Hiking to Snow Creek Falls + I Hit 17k Followers!
  6. Vlog #3: Looking for a New Gym + Meet My Baby

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Nice means of expressing your self uniquely,nice post and ya hope to read more of your fun catchy but informative post😁

Looks very delicious! And nice photos.
Merry Christmas! :)

Will be making this yum today! :)
Merry Christmas!

Hi @gringalicious,with your permission I am going to copy your recipe for this New Years Eve. Happy 2019.

This is the most special thing you have shared on the blog thanks for sharing dear : )

Hi, @gringalicious!

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excelente post el unico problema es que me provoco un hambre jajaja. Exelente