Whole Wheat Homemade Poptarts

Knowing that Liam is increasingly becoming addicted to sweets- I decided to sneak in a little nutrition into these flaky fruit bars!  I made two different fillings and couldn't decide which one I like more... both were yum!

Whole Wheat Crust:

1 cup whole wheat flour
1 cup all purpose flour
1 tsp salt
3/4 cup vegetable shortening
ice water

Mix flours and salt.  Cut  shortening into flour mixture until crumbly.  Sprinkle 4-8 tsp ice water on mixture, stirring lightly with fork.  Then mix well shaping into a ball.  Roll out to desired thickness and cut into rectangles (or any shape).   Fill with chosen filling and cover with another cutout.  Press edges with fingers and then crimp with a fork all around the edge.  Bake 400 for 8-12 minutes.


Cinnamon Apricot filling:

1/4 cup apricot jam
1/2 tsp cinnamon
pinch of nutmeg


Balsamic Strawberry filling:

1/4 cup strawberry jam
1 tablespoon balsamic vinegar

Cinnamon Chocolate Cookies

I have found it!  A delicious egg-free cookie!  Since we found out that Liam is allergic to eggs and nuts, I have been trying different cookie recipes with no luck.  This cookie has a slightly crunchy exterior with a fudge like center.  

2 cups semi-sweet or dark chocolate chips
1 cup butter or margarine, at room temperature
3/4 cup sugar
3/4 cup brown sugar
8 oz. cream cheese, at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda

2 teaspoons cinnamon
1/2 teaspoon salt



Preheat oven to 375ºF. Sift together flour, cocoa powder, baking soda, cinnamon and salt; set aside. In large mixer bowl, cream together butter, sugar, brown sugar and cream cheese. Mix vanilla extract and instant coffee powder; add to the butter/sugar mixture. Gradually blend flour mixture into butter/sugar mixture. Stir in chocolate chips. Drop heaping tablespoons onto cookie sheets lined with parchment paper (or silicone baking mat) about 2 inches apart. Bake for 9 to 11 minutes. Let them cool on the baking sheet for 10 minutes before transferring.


Adapted from: Art of Desserts