The Best Sweet Potato Casserole

The Best Sweet Potato Casserole

This Sweet Potato Casserole is creamy and topped with a brown sugar pecan crust, just like at Ruth’s Chris Steakhouse.

sweet potato casserole

One of our family favorites, sweet potato casserole, is often served at Thanksgiving dinner— and is as important as the ham and cornbread dressing. The secret is baking the sweet potatoes; that way, they retain more flavor.

The sweet potatoes are mashed with butter, brown and white sugar, milk, eggs, and spices. Then the mixture is topped with a crunchy pecan crust and marshmallows for the perfect blend of flavors and textures.

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If you have to pick sides, I’d suggest this Sweet Potato Casserole! It’s a great compliment to the traditional Thanksgiving turkey or ham and can be served at room temperature. The brown sugar pecan topping gives this dish an added touch of elegance. I’m bringing it to my family gathering this year and can just see the smiles on everyone’s faces when the smell hits the air.

Let me know what your favorite Thanksgiving side is in the comments! Be Well-Omniley

Are you a fan of sweet potatoes? Check out my CLASSIC SWEET POTATO PIE RECIPE!

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Sweet Potato Casserole


Description

Classic Sweet Potato Casserole with marshmallows and toasty pecans throughout is a traditional side at our family Thanksgiving table.


Ingredients

Scale

34 medium sweet potatoes, baked

1/4 c condensed milk

1/4 c evaporated milk

1 c white sugar

1/4 c brown sugar

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cardamom

Topping

1/2 c brown sugar, packed

1 c pecans, chopped

1 c marshmallows


Instructions

Preheat the oven to 350 degrees F. Butter a baking dish.

Peel baked potatoes and place in mixer.

Mix together the sweet potato, milk, brown sugar, vanilla, spices, and eggs.

Transfer mixture to the prepared baking dish.

For the topping: Combine the flour, brown sugar, and butter in a medium bowl until moist and the mixture clumps together. Stir in the pecans and marshmallows.  Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

Notes

You can boil the sweet potatoes also; baking preserves more flavor.

 

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Baking a Cardamom Apple Pie For The Holidays

Baking a Cardamom Apple Pie For The Holidays

What better way to celebrate the holiday season with friends and family than with a delicious slice of pie? This Cardamom Apple Pie is sure to be a hit.

It’s so simple, fresh, and flavorful. Whenever I’m hosting, I like to prepare pies early in the day so they have ample time to cool before we’re ready to eat. It’s also a great way to make your home smell wonderful. To me, life doesn’t get much better than a relaxing conversation over a slice of pie.

apple pie

The best part of this recipe is using the apple peeler. I was able to get my apples peeled, cored, and sliced in less than 10 minutes. So as I told you, this recipe is sooooo easy and delicious.

The world’s best apple peeler and slicer!

The combination of apples, nutmeg, and cardamom in this pie is amazing. The apples in this recipe are thinly sliced, and you can use any type of apple you’d like, but I prefer something on the sweeter side with a crisp texture. My favorite types of apples for baking are Honey Crisp or Granny Smith apples. The cardamom adds an aromatic, warm flavor to this pie. If you don’t have any on hand, you can substitute ground cinnamon instead.

I used homemade pie crust, but you could easily use store-bought. This recipe is so easy and delicious that I think you’ll want to make it again and again!

It’s important to balance out the unhealthy indulgences of the holiday season and take a moment to appreciate the simple things in life. By treating ourselves to healthy and delicious baked goods made by hand, not only are we relaxing and enjoying our free time, we’re also learning how to make traditionally great dishes that our loved ones might otherwise never get to experience. This is a recipe I think is well worth trying out.

For all the apple pie lovers out there this holiday season, we hope that you have a wonderful time together with family and friends. Let us know if you enjoyed it in the comments below!

Check out my Sweet Potato Pie Recipe!

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Apple Cardamom Pie


  • Author: Belle Omniley
  • Total Time: 2 hours 10 minutes
  • Yield: 8 1x

Description

A mixture of tart apples and brown sugar marmalade seasoned with nutmeg and cardamom and piled high. Topped with a buttery, flaky top crust and baked until golden brown.


Ingredients

Scale

6-7 medium honey crisp apples, sliced and halved

8 Tbsp butter, unsalted

3 Tbsp all-purpose flour

1/4 c water

1 c light brown sugar, packed

1/2 tsp nutmeg

1/2 tsp ground cardamom

2 tsp lemon juice

1 tsp grated lemon zest

2 deep dish pie crusts, store-bought or homemade

1 egg +1 Tbsp water for eggwash


Instructions

Preheat oven to 425 degrees.

Melt butter in a saucepan. Whisk in flour for approximately 1 minute; next, add your water and brown sugar. Bring to a boil and return to simmer for 2-3 minutes. Set aside.

Slice apples approximately 1/8″ thick on a slicer and cut them in half. Set aside.

Prepare your pie crust in your pie pan.

Next, coat apples with nutmeg, cardamom, lemon juice, and lemon zest. Mix well. Add in your marmalade and stir again.

Pour mixture into prepared pie crust.

Layer your apples with cutouts, lattice, or another pie crust. Cut slits for venting.

Place in the oven with a pan or aluminum foil beneath the pie to catch drippings. Cook at 425 degrees for 10 minutes, then at 325 degrees for 1 hour and 40 minutes. Oven temperatures vary, so check after 1 hour of cooking. Pie is done when the crust is golden and the filling is bubbling through vent holes.

Enjoy!

 

 

  • Prep Time: 20
  • Cook Time: 110 minutes
  • Category: Dessert
  • Method: Oven

Nutrition

  • Serving Size: 1 slice
  • Calories: 290
  • Sugar: 38.6 g
  • Sodium: 19.4 mg
  • Fat: 12.5 g
  • Carbohydrates: 46.2 g
  • Protein: 1.6 g
  • Cholesterol: 53.8 mg

Keywords: apple pie, cardamom, dessert, pies, baked apple pie

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Easiest Pumpkin Scones

Easiest Pumpkin Scones

The Easiest Pumpkin Scones Ever! You don’t even need a food processor for this one. They come out super fluffy and moist. Such a decadent treat for fall!

pumpkin scones

pumpkin scones

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CHECK OUT MY LATEST CREAMY CROCKPOT CHICKEN CHILI! So Delicious!

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Easiest Pumpkin Scones


Description

Try this easy recipe for Pumpkin Scones if you’re a fan of bakery-style baked goodies on crisp fall mornings! They come out tender and mile-high.


Ingredients

• 2 c all-purpose flour
• ½ c granulated sugar
• 1 Tbsp baking powder
• 2 tsp pumpkin pie spice
• ½ tsp salt
• ½ cup cold butter diced
• ½ cup canned pumpkin
• 3 tbsp heavy cream
• 1 large egg
• 1 tsp vanilla extract

For glaze optional
• ⅓ c powdered sugar
• 1 Tbsp maple syrup
• ½ tsp molasses


Instructions

• Preheat oven to 425 degree and prepare baking sheet with flour
• Mix together flour, sugar, baking powder, pumpkin pie spice, and salt. Incorporate the baking powder well.
• At this time take chilled butter out.
• Mix together pumpkin, heavy cream, egg, and vanilla extract.
• Cut in chilled butter.
• Gentle fold wet mixture into flour mixture. Just until moistened.
• Fold dough onto prepared baking sheet and push dough into circle. Avoid working the dough too much.
• Use sharp knife or dough cutter, cut scone pieces and separate at least 2” apart to allow for spreading.
• Cook for 15 minutes or until done.
• Let cool completely before icing (optional)
Optional glaze
• mix together confectioner’s sugar, maple syrup, and molasses

Notes

Tips:
• Keep all refrigerated items in the refrigerator until ready to use.
• Move fast with this recipe
• Lastly, SHARE and ENJOY!!!!

  • Prep Time: 5
  • Cook Time: 15
  • Category: Breads
  • Method: oven
  • Cuisine: American

Keywords: pumpkin, pumpkin scone, pumpkin scones, scone, scones

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Salted Caramel Pumpkin Cookies from Cake Mix

Salted Caramel Pumpkin Cookies from Cake Mix

Who doesn’t love a good pumpkin recipe? But let’s be honest, sometimes all the work involved with pumpkin bakes can get a little daunting. And by daunting, I mean killing any desire you might have to actually make something that includes those original orange gourds of fall. That’s when these salted caramel pumpkin cookies come in to save the day!

pumpkin cookies

These cookies are super easy to make, but they taste like you spent hours in your kitchen slaving over a hot stove. The caramel bits are rich and buttery, and the pumpkin puree gives them just the right amount of sweetness without being cloying. And let’s not forget about that salted caramel topping!

You only need 5 ingredients:

Spice Cake Mix

Pumpkin Puree

Pumpkin Pie Spice

Caramel Bits

Salted Caramel Frosting

The cookies are so easy to make. All you need is a super moist Spice Cake Mix. This recipe makes about 18 cookies, but you can easily double it. I would suggest storing these cookies in an airtight container at room temperature for up to 5 days or freezing them for up to 3 months.

If you’re looking for a fall dessert that’s out of the box, give these salted caramel pumpkin cookies a try. The taste and the textures will surprise you, and the process is surprisingly simple. 

HAVE YOU CHECKED OUT OUR PUMPKIN BISCUITS?

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salted caramel pumpkin cookies from cake mix


Description

These pumpkin cookies are soft and chewy and topped with the most heavenly salted caramel frosting.  The perfect dessert for Fall!


Ingredients

Scale
  • 1 (15.25oz) Spice Cake Mix
  • 1 (15oz) Can Pumpkin Puree
  • 2 tsp Pumpkin Pie Spice
  • 1/2 c caramel bits
  • 1 c Salted Caramel Frosting

Instructions

  1. Preheat the oven to 350°F.
  2. In a large bowl, add the cake mix, pumpkin puree, pumpkin pie spice, and mix well. Then fold in caramel bits.
  3. Spoon onto a baking sheet lined with a slipmat, about 2″ apart.
  4. Bake in the oven for 8-10 minutes.
  5. Remove and allow to cool completely before frosting.
  6. Sprinkle with pumpkin pie spice (optional)
  • Prep Time: 5
  • Cook Time: 10
  • Category: cookies
  • Method: oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 74
  • Sugar: 17.1 g
  • Sodium: 110 mg
  • Fat: 0.3 g
  • Carbohydrates: 18.8 g
  • Protein: 0.6 g
  • Cholesterol: 0 mg

Keywords: pumpkin cookies, cake mix, cake mix cookies, pumpkin cookies from cake mix

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Easy Pumpkin Bread-Belle Omniley

Easy Pumpkin Bread-Belle Omniley

Fall will soon be here and the first thing on my mind is all the great fall foods. Some foods just taste extra special during the fall and winter time. Maybe it’s the weather or the holiday season; I’m not sure. Today I’m sharing one of my faves!

PUMPKIN BREAD RECIPE

The perfect fall treat, I honestly can eat pumpkin bread every morning. Paired with a delicious cup of coffee and tea, I’m in heaven. I finally tried Starbucks’ Pumpkin Bread for the first time last year and tried to replicate the recipe and it was a HUGE success.

 

How to Make Pumpkin Bread

Begin by sifting together flour, baking powder, baking soda, salt, and pumpkin pie spice together in one bowl.

In another bowl mix together, pumpkin puree, white sugar, brown sugar, eggs, and oil. Be sure to mix well.

It would be best if you used pumpkin puree; NOT pumpkin pie filling.

Pumpkin Puree vs Pumpkin Pie Mix

One of the main differences in puree is that it is only pumpkin as opposed to pumpkin pie mix it has been sweetened and flavored.

Fold wet ingredients into dry ingredients gently. Add mixture to greased 9×5 loaf pan. 

Top with pumpkin seeds if you want to be like Starbucks. Pop in the oven and cook for 70 minutes or until a toothpick comes out clean.

Let cool completely before slicing.

 

This is a wonderful recipe to enjoy for breakfast, lunch, or dinner. 

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5 from 1 vote

Pumpkin Bread

This homemade pumpkin bread recipe aka Starbucks copycat pumpkin bread is super moist and easy to make. It has a super moist texture from the oil and d eggs. It's really the best pumpkin bread and simple to make! #pumpkinbread #easypumpkinbread #moistpumpkinbread
Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
Course: Dessert, Snack
Cuisine: American
Servings: 15
Calories: 219kcal
Author: Belle Omniley

Equipment

  • 1 Loaf pan
  • Baker's Joy Baking Spray with Flour

Ingredients

  • 1 ½ c All-purpose flour
  • 1 Tbsp pumpkin pie spice
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 can pumpkin puree (15 oz)
  • ½ c white sugar
  • ¾ c brown sugar
  • 3 eggs
  • ½ c canola oil
  • 1 tsp vanilla extract
  • ½ c pepitas optional

Instructions

  • Preheat the oven to 350 degree. Spray 9 x 5 loaf pan with Baking No-Stick Spray.
  • In a large bowl sift together the flour, baking soda and baking powder, pumpkin pie spice, and salt. Set aside
  • In medium bowl combine the pumpkin puree, white sugar, brown sugar, eggs, canola oil, and vanilla extract. Mix well.
  • Gentle fold wet ingredients into dry ingredients.
  • Pour mixture into loaf pan and top with pepitas (optional).
  • Cook for 70 minutes or until a toothpick comes out clean.
  • Let cool completely before slicing.
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Red, White, and Blue Mini Trifles

Red, White, and Blue Mini Trifles

It’s been extra hot and humid in Louisiana lately, so we aren’t planning much for the 4th of July. I decided on an easy treat to keep us cool over the long weekend. My favorite…Red, White, and Blue Mini Trifles.

Who else can appreciate a dessert that looks like you spent hours on it, but in fact, it took less than 15 minutes plus the passive refrigeration time? Definitely one of my favorite kinds of recipes. I used store-bought angel food cake and the rest was simply preparing the pudding and slicing the fruit. 

This recipe would work for a large trifle bowl too; I opted to do mini individual trifles using jars with handles for easy enjoyment. Be Well-Omniley😘

Yield: 6

Red, White, & Blue Mini Trifles

Red, White, & Blue Mini Trifles

Mini Berry Trifles with a big patriotic spirit! Perfect for July 4th, Labor Day, or Memorial Day. Easy red, white, and blue dessert.

Prep Time 10 minutes
Additional Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 2 3.4 oz pkg instant vanilla pudding
  • 4 cups milk
  • 12 oz angel food cake, cut into cubes
  • 8 oz whipped cream
  • 1 pkg blueberries, fresh
  • 1 pkg strawberries, sliced thinly
  • 6 glass jar 6-8oz

Instructions

  1. Make pudding according to package instructions.
  2. Add a layer of pudding in each cup. Add a layer of angel food cake cubes. Next a layer of strawberries, and repeat layers.
  3. Refrigerate for 1-2 hours. Then top with whipped cream, strawberries and blueberries.
  4. Serve immediately.

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 359Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 42mgSodium: 540mgCarbohydrates: 51gFiber: 1gSugar: 16gProtein: 10g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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Autumn Cookie Board

Autumn Cookie Board

In the mood for a quick fall board. This cookie board is sure to please everyone in the mood for a sweet treat. This board would actually work year round by adding or removing the seasonal decor. I picked up the mini pumpkins in the produce section of our local grocery store and they really brought the board to life. The chocolate pairs well with the perfect glass of red wine. I hope this display inspires you to try your own seasonal board and any leftovers can be placed in a Ziploc bag for snacks throughout the week. Be Well-Omniley

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Lou’s Sour Cream Pound Cake

 

Greetings, I hope this post finds you well. Spring has sprung here in Louisiana and what better way to bring in beautiful weather, than with a slice of homemade sour cream pound cake.

This pound cake recipe brings back so many memories of my NaNa. She was known for her great cooking, but it was something about her Sour Cream Pound Cake that was an absolute crowd-pleaser. If you were to taste it you would immediately know why. It was the perfect combination of sweetness and decadence. The tartness of the lemon icing pairs perfectly with the sweet and creamy pound cake. Oh, and let’s talk about moisture–it held its moistness for days after sitting on the kitchen counter.

I remember when she would be in the kitchen preparing it and would ask me if I wanted to help and I would say “No NaNa I’m gonna have a maid that does all that”. Well fast forward little did I know I would be getting a maid to help with all my other household duties so I could spend time in the kitchen pulling all her great recipes out of mind and putting them in action. I normally have to elicit the help of my Aunt Maxine because at times I seem to have quite an imagination on how NaNa prepared some things. She never fails by guiding me in the right direction.

This should have been the first recipe I shared with you guys,  but to be honest  I didn’t think I could ever make this cake with as much love and soul as she put into it. I think I succeeded my son was the discount double-check quality check on this one. I think I made my NaNa proud today and that’s all folks. 

As always thank you for following me on this journey. You are my daily inspiration to keep sharing. If you try any of my recipes inspired by my grandmother please leave me a comment and like. Be Well. Omniley ?

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5 from 1 vote

Lou's Sour Cream Pound Cake

This pound cake is made from scratch and is super moist and decadent.
Prep Time20 mins
Cook Time1 hr 20 mins
Resting time1 hr
Total Time2 hrs 40 mins
Course: Dessert
Cuisine: American
Servings: 16 people
Calories: 340kcal
Author: Belle Omniley

Equipment

  • Bundt Cake Pan

Ingredients

  • 3 c flour all purpose sifted
  • 1/2 tsp kosher salt
  • 1/2 tsp baking powder
  • 2 sticks unsalted butter softened
  • 1/2 c butter flavored shortening
  • 3 c sugar
  • 6 eggs room temperature
  • 8 oz sour cream
  • 2 1/2 tsp pure lemon extract
  • 2 1/2 tsp pure vanilla extract

Instructions

  • Preheat oven to 300° and spray bundt pan with Baker's Joy well.
  • Mix together flour, kosher salt, and baking powder and set aside.
  • Cream together butter and sugar adding about a 1/3 c at a time.
  • Next add in eggs one at a time. Make sure each egg is fully incorporated in mix before adding the next.
  • On low speed add the flour mixture to the creamed mixture 1 c at a time.
  • Add in sour cream and extracts on medium.
  • Pour batter in to prepared bundt pan and bake for 1 hour 20 minute. Watch closely during the last 20 minutes as ovens cook time may vary.
  • Once done remove from oven and place on wire rack for 10 minute and then turn out immediately and let cake completely cool on rack.
  • Top with lemon icing (optional) and move to display cake stand.

Notes

Make sure all ingredients are at room temperature before preparing cake.

 

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Traditional Mardi Gras King Cake

Traditional Mardi Gras King Cake

Greetings, I hope this post finds you well. I finally found some time to make a traditional king cake for everyone that requested. Just in time for Fat Tuesday…late than never right? If you want to learn more about the King Cake history click here.

Even though Mardi Gras was canceled this year you can still celebrate by eating your share of King Cake. Don’t let the weather stop you. Here’s a no fail recipe that checks all the boxes for the Louisiana style traditional King Cake.

Gather all your ingredients and let’s get started.

Add warm milk, yeast and sugar to a bowl and stir with a fork or whisk. Let sit for 5-10 mins.

After 10 mins, pour yeast mixture, eggs, melted butter into bottom of stand mixer or whisk by hand. Mix until combined, then add flour, sugar, salt, and flour. Mix until well incorporated

Turn dough out onto a lightly floured surface and knead* for 5-7 mins. After dough ball is nice and smooth, place 2 tbsp olive oil in the bottom of a large bowl and place dough on top. Cover and let rise in a warm place (preferably near the oven) for 60 mins.

Turn out onto a lightly floured surface and knead once again for 1-2 mins.
Roll the dough out into a large rectangle, about 20 inch long.

Brush on softened butter, cinnamon and brown sugar. Cover the entire dough. Sprinkle on pecans at this time.

Tightly roll the dough long ways. If you need to use a bench scraper because your dough is sticking, use one. Roll the dough similarly to a jelly roll. Transfer to a parchment lined baking dish. Bring the two ends together in a circle or oval shape and seal with water or milk.

Cover and let rise for an additional 60 mins. Brush with milk before baking. Bake in a 375 degree oven for 25-30 mins or until golden brown.

Let the cake cool for 15-20 mins. To make the glaze, combine powdered sugar, milk or water and vanilla in a bowl. Stir until smooth. Icing should be thick but pourable. Drizzle or pour glaze over the King cake. Sprinkle with green, yellow and purple sanding sugar.

Traditionally a plastic baby is added to the cake at this point. Cut a small slit into the inside or outer side of the dough and slide in the plastic baby.

 

Serve and enjoy.

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5 from 1 vote

Traditional Mardi Gras King Cake

If you can't get to Mardi Gras in New Orleans this King Cake recipe is a must. Make sure you don't get the baby.
Prep Time30 mins
Cook Time30 mins
Rising Time2 hrs
Total Time3 hrs
Course: Dessert
Cuisine: Southern
Servings: 10 people
Calories: 415kcal

Equipment

  • Stand mixer or hand mixer
  • Pastry brush

Ingredients

  • For the dough:
  • 1 c milk warm
  • 1 packet yeast instant rise
  • ¼ c butter melted
  • ¼ c granulated sugar
  • 1 tbsp sugar
  • 2 eggs large
  • ½ tsp salt
  • 4 c all purpose flour
  • 2 tsp olive oil
  • For the filling:
  • 2/3 c brown sugar
  • 2 tsp cinnamon
  • 6 tbsp butter softened, unsalted
  • ½ c pecans chopped
  • For the icing:
  • 1.5 c powdered sugar
  • 1.5 tbsp milk
  • ½ tsp vanilla

Instructions

  • Preheat the oven to 200 degrees. Remove egg from fridge and place into a bowl of warm water for 5 mins to bring it up to room temperature.
  • Add warm milk, yeast and sugar to a bowl and stir with a fork or whisk. Let sit for 5-10 mins. *If the yeast does not begin to bubble or grow in size, throw it out and start over*
  • After 10 mins, pour yeast mixture, eggs, melted butter into bottom of stand mixer or whisk by hand. Mix until combined, then add flour, sugar, salt, and flour. Mix until well incorporated.
  • Turn dough out onto a lightly floured surface and knead* for 5-7 mins. After dough ball is nice and smooth, place 2 tbsp olive oil in the bottom of a large bowl and place dough on top. Cover and let rise in a warm place (preferably near the oven) for 60 mins.
  • After 60 mins, punch dough down to release the air. Turn out onto a lightly floured surface and knead once again for 1-2 mins. Roll the dough out into a large rectangle, about 20 inch long.
  • *Brush on softened butter, cinnamon and brown sugar. Cover the entire dough. Sprinkle on pecans (this is optional)
  • Tightly roll the dough long ways. If you need to use a bench scraper because your dough is sticking, use one. Roll the dough similarly to a jelly roll.
  • Transfer to a parchment lined baking dish. Bring the two ends together in a circle or oval shape and seal with water or milk. Cover and let rise for an additional 60 mins. Brush with milk before baking.
  • Bake in a 375 degree oven for 25-30 mins or until golden brown.
  • Let the cake cool for 15-20 mins.
  • To make the glaze, combine powdered sugar, milk or water and vanilla in a bowl. Stir until smooth. Icing should be thick but pourable.
  • Traditionally a plastic baby is added to the cake at this point. Cut a small slit into the inside or outer side of the dough and slide in the plastic baby.
  • Drizzle or pour glaze over the King cake. Sprinkle with green, yellow and purple sanding sugar.
  • Serve and enjoy!

Notes

To knead, use the taco method. Fold over and press together. Fold over and press together.
Butter can be brushed on melted or softened. The butter can also be mixed with the brown sugar and cinnamon as a paste and added to the dough as well.
The plastic baby is optional, but in New Orleans, the host of the party adds the baby to the cake so that as it is served, whomever gets the slice with the baby will be the following year’s host.
*I recommend researching the history of the King Cake and why it’s celebration is important.

 

 

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Valentine Air Fryer Poptarts

Valentine Air Fryer  Poptarts

Greetings. I hope this post finds you well. I can’t believe we are already in February and Love Day is almost here. Last year we celebrated Valentine’s Day by seeing Johnny Gill at the “Lovers and Friends” concert. This year our celebration will look a lot different. If you haven’t already read my “Guide to Valentine’s Day at Home” you should check it out.

Today I’m sharing an easy Valentine’s treat that works for all ages. I myself love poptarts and haven’t had them in years. I had some leftover pre-made dough from the holidays and instead of letting it go to waste I decided to make some “Love Is in the Air” pop tarts.

Let’s get started. Gather all your ingredients and be sure to let the pie crust(s) sit out for at least 15 minute prior to handling to avoid breaking and cracking.

Roll out the pie crust and cut out hearts with the cookie cutter. (This will work for any design cookie cutter)

Place 1 teaspoon of jelly on every other heart.

Place a heart on top of the strawberry hearts and press edges together with a fork.

Lightly spray each heart with cooking spray. Place in air fryer for 5-9 minutes on 375 degrees. Watch closely.

Remove from the air fryer and top with icing. Add sprinkles.

 Add sprinkles and they are ready.

How adorable is this quick and easy recipe? Almost too cute to eat-NOT! As always if you try the recipe please leave me a comment. Again thank you for your continued support. It means the world to me. Be Well-Omniley

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5 from 1 vote

Valentine Air Fryer Poptart

Perfect poptarts for Valentine's Day. Great for breakfast or brunch.
Prep Time5 mins
Cook Time8 mins
Course: Dessert
Cuisine: American
Servings: 2 people
Calories: 537kcal
Author: Belle Omniley

Equipment

  • Airfryer
  • Heart cookie cutter

Ingredients

  • 2 9" Pie Crust pre-made
  • 1/4 c Strawberry Jam sugar-free, or jelly
  • 7 oz icing cookie
  • cooking spray

Instructions

  • Roll out the pie crust and cut out hearts with the cookie cutter.
  • Place 1 Teaspoon of strawberry jam/jelly on every other heart.
  • Place a heart on top of the strawberry hearts & press edges together with a fork.
  • Lightly spray each heart with cooking spray.
  • Place in air fryer for 5-8 minutes on 375°. These fry really quick so keep an eye on them!
  • Remove from air fryer and cover in icing.
  • Sprinkle away!
  • Serve & enjoy!

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