#poptarts — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #poptarts, aggregated by home.social.
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[Redacted] Is The Best Potato Chip I’ve Ever Had: We Ranked 7 World Cup Snacks https://www.diningandcooking.com/?p=2671690 #2026WorldCup #AngelicaMartinez #chips #ChipsAhoy #DulceDeLeche #francais #france #French #FrenchCuisine #FrenchOnionSoup #GarlicSauce #GettyImages #PopTarts #pringles
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[Redacted] Is The Best Potato Chip I’ve Ever Had: We Ranked 7 World Cup Snacks https://www.diningandcooking.com/?p=2671690 #2026WorldCup #AngelicaMartinez #chips #ChipsAhoy #DulceDeLeche #francais #france #French #FrenchCuisine #FrenchOnionSoup #GarlicSauce #GettyImages #PopTarts #pringles
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How To Eat A Pop-Tart Correctly
https://web.brid.gy/r/https://defector.com/how-to-eat-a-pop-tart-correctly
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How To Eat A Pop-Tart Correctly
https://web.brid.gy/r/https://defector.com/how-to-eat-a-pop-tart-correctly
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Scalpers Target Pokémon Pop-Tarts, Selling Them For Up To Eight Times Their Worth
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Scalpers Target Pokémon Pop-Tarts, Selling Them For Up To Eight Times Their Worth
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Pokemon Pop-Tarts Are Back for the First Time in 25 Years, and I Need One Right Now
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Pokemon Pop-Tarts Are Back for the First Time in 25 Years, and I Need One Right Now
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New story drop! “Terms and Conditions” is live!!
Come for Harvestide, stay for the part where everyone realizes they probably should’ve read page 37...https://docs.google.com/document/d/1voXtGy74ZBHt50_X7YdaPdB2vHx3fmp3YJQ47v8mIRg/edit?usp=sharing
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New story drop! “Terms and Conditions” is live!!
Come for Harvestide, stay for the part where everyone realizes they probably should’ve read page 37...https://docs.google.com/document/d/1voXtGy74ZBHt50_X7YdaPdB2vHx3fmp3YJQ47v8mIRg/edit?usp=sharing
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College football bowl winners and losers: BYU enjoys the Pop-Tart spoils thanks to 15 fourth-quarter points https://www.rawchili.com/4761480/ #BoiseState #BowlGame #BowlSeason #BYU #CadeKlubnik #Football #GeorgiaTech #HaynesKing #InterimCoach #JulioAguilar #LukeWeaver #ncaa #NcaaFootball #NCAAF #PennState #PinstripeBowl #PopTarts #TerrySmith
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I swear, people will buy (and sell) anything. :eyeroll:
#EmtionalSupportPoptarts #Capitalism #Plushies #Amazon #PopTarts #EmotionalSupport #WTF #IAmDB
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I swear, people will buy (and sell) anything. :eyeroll:
#EmtionalSupportPoptarts #Capitalism #Plushies #Amazon #PopTarts #EmotionalSupport #WTF #IAmDB
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They are MORE TART than I expected. As in, the filling has more tartness than when it went into the oven. I'm very surprised by that.
What this means is that I went back and put on another layer of icing because not only was my (relatively thin) initial layer not excessive, if anything, it was a little _shy_ of what you want.
Something to keep in mind. Get more tartness out of the filling than you expect.
Maybe the crust rising eats some of the sugar.
Anyway, it's good, you can do it, and we're done in time for #monsterdon ^_^
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They are MORE TART than I expected. As in, the filling has more tartness than when it went into the oven. I'm very surprised by that.
What this means is that I went back and put on another layer of icing because not only was my (relatively thin) initial layer not excessive, if anything, it was a little _shy_ of what you want.
Something to keep in mind. Get more tartness out of the filling than you expect.
Maybe the crust rising eats some of the sugar.
Anyway, it's good, you can do it, and we're done in time for #monsterdon ^_^
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And all four. The icing is forming up decently well.
Maybe could've been a little less milk still. But it was hard to whisk and looked right, so I was in the neighbourhood.
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And all four. The icing is forming up decently well.
Maybe could've been a little less milk still. But it was hard to whisk and looked right, so I was in the neighbourhood.
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REGARDLESS
It's hard to describe and it doesn't photograph well, but particularly when you're stirring it, the icing should look like mother of pearl. That's where it really felt right, anyway.
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REGARDLESS
It's hard to describe and it doesn't photograph well, but particularly when you're stirring it, the icing should look like mother of pearl. That's where it really felt right, anyway.
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The icing is just powdered sugar whisked together with MUCH LESS MILK THAN YOU EXPECT. Much, much less. You want it stiff and silky.
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The icing is just powdered sugar whisked together with MUCH LESS MILK THAN YOU EXPECT. Much, much less. You want it stiff and silky.
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AND into the oven. 400°F. Now, time for the icing. Or frosting. The kind that's sugar based, not cream based.
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AND into the oven. 400°F. Now, time for the icing. Or frosting. The kind that's sugar based, not cream based.
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Transferred to parchment paper and into the oven!
Baking for 10 minutes before checking again. How long is mostly a matter of what kind of crust you're using; check that recipe, whatever it is.
It's like handling giant floppy ravioli at this point. Kinda difficult, wants to slop around.
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Transferred to parchment paper and into the oven!
Baking for 10 minutes before checking again. How long is mostly a matter of what kind of crust you're using; check that recipe, whatever it is.
It's like handling giant floppy ravioli at this point. Kinda difficult, wants to slop around.
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okay these next parts went quick so
beaten egg, line edges of lower crusts - this is basically an adhesive between the upper and lower crusts
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okay these next parts went quick so
beaten egg, line edges of lower crusts - this is basically an adhesive between the upper and lower crusts
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You want a simmer for reduction, akin to this. Keep an eye on it, don’t let it go into full boil.
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You want a simmer for reduction, akin to this. Keep an eye on it, don’t let it go into full boil.
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@sashin In the oven, not the toaster.
Though if you time it right in the oven, then you totally could.
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@sashin In the oven, not the toaster.
Though if you time it right in the oven, then you totally could.
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The part you really _bake_ is the crust, so you want to cook all _this_ on the stove. This is a pretty fast prep, but don't rush it. It needs to be properly reduced, as well as properly cooked.
Basically "yes, on low."
(or maybe medium low. depends upon your burners)
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The part you really _bake_ is the crust, so you want to cook all _this_ on the stove. This is a pretty fast prep, but don't rush it. It needs to be properly reduced, as well as properly cooked.
Basically "yes, on low."
(or maybe medium low. depends upon your burners)
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this is the cut up strawberries, the lemon juice (a bit over half a cup) and a guess at the amount of sugar (I may add more later). You want to lose the sharp tartness while keeping some (to taste)
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this is the cut up strawberries, the lemon juice (a bit over half a cup) and a guess at the amount of sugar (I may add more later). You want to lose the sharp tartness while keeping some (to taste)
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I saw Rapping Chef do this on tumblr, so I'm guessing at allllll the measurements xD
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I saw Rapping Chef do this on tumblr, so I'm guessing at allllll the measurements xD
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Cakes as seen on TV, now in the Fenway https://www.diningandcooking.com/2278922/cakes-as-seen-on-tv-now-in-the-fenway/ #BakingClasses #boston #Butter #buttercream #Coffee #fenway #FoodNetwork #HotChocolate #Italia #Italian #ItalianButter #ItalianButtercream #ItalianMeringue #italiano #italy #MiniCheesecakes #oakleaf #OakleafCakesBakeShop #PopTarts #ShortOrder #TLC'sFabulousCakes
