HAPPY FATHER’S DAY TO ALL THE DAD’S OUT THERE!!!
I want to take a second and brag on how absolutely amazing my Daddy is! The first thing you should know about him is that he is one of the funniest people you will ever meet. He is just like a big kid that loves to have a good time and make people laugh.
The second thing you should know about my dad is that he bleeds orange and white. That’s right, because of him our entire family are HUGE Tennessee Volunteers fans. Additionally, because of this my sister and myself have had sports ingrained in us from a very young age and I love that! We have an annual tradition to take a trip up to Neyland Stadium in Knoxville to cheer on our Vols. This has become on of my favorite memories that we share.
But I think the thing I love most about my dad is that he really is the foundation of our family. Throughout my life my family has had many ups and downs (as every family does) but through it all my dad has always remained our center, our voice of reason, and at many times our ring leader and mediator. I’m sure being the only guy in a house full of girls hasn’t always been easy but he has never shown my sister, mom or myself anything other than unconditional love. He is our Christ centered king of our castle and I am so incredibly lucky to have him as my father.
In honor of my amazing father I have decided to make 2 of his favorite goodies for him. Like I said, my dad is just like a big kid and this can be seen in some of his favorite treats: pop tarts and cream horns.
For the pop tarts, you will need:
- Pie crust- I used frozen pie crust from the grocery store but you can use any pie crust you prefer
- Fruit preserve- I used mixed berry
- 2 cups Confectioners sugar
- 1/2-1 cup of milk (more or less depending on how thick you prefer the frosting)
- Sprinkles of choice
Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper.
Unroll both pie crusts. Cut out 8 – 3 inch by 4 inch rectangles from each pie crust. You will need to cut as many as you can, and re-roll the dough to get more.
Spread the fruit preserve evenly on 8 of the rectangles. Make sure to leave a 1/2 inch border all the way around. Top each one with the remaining pie crust rectangles. Press the sides together with your fingers, and then use a fork or pasty crimped (if you have one) to crimp the edges.
Gently place the tarts on the baking sheet. Use a fork and cut a few small holes on the top of each tart.
Bake them for 20-22 minutes, or until they are a light golden brown. Let cool on the pan for a few minutes, then remove them and place on a wire rack until cooled.
For the frosting, simply mix the confectioners sugar with milkto desired consistency. Dip the cooled pop tart into the frosting face down and allow the excess to drip off. Place the tart back on the wire rack and top with sprinkles.
- 1 package puff pastry sheets thawed in the fridge
- 8 oz. – cool whip thawed
- 8 oz. – cream cheese room temperature
- ½ cup – powdered sugar
- Cream horn molds- these can be bought here
Preheat oven to 400 F. Place one sheet of dough at a time onto a dusted with flour working surface.
Roll out the dough into a square. Cut the dough into ¾ inch wide strips.
Wrap each strip around the cream horn mold, overlapping a little with each round.
Place them onto a greased pan. Bake then in preheated oven for 18 minutes or until light golden brown.
Remove each horn from the mold hot to prevent from horn sticking to the mold. Use towel to hold the end of mold so you don’t burn your hands. Let the horns cool completely before filling with cream.
Place cream cheese and cool whip into a medium bowl. Beat it together until well combined. Add powdered sugar and mix it together increasing mixer speed gradually (unless you want to stand in a dust cloud of powdered sugar) until all combined and smooth to texture with no lumps.
Fill a decorating bag and Wilton 32 attachment with cream half way (it’s easier that way to squeeze the cream into horns). Pipe the cream into each end of the horn. Place them into air tight container and refrigerate for at least 8 hours. Dust horns with powdered sugar before serving. If you like horns crunchy, omit refrigerating part.
Alright dads, let’s dig in!