Today, WE TOOK THE 90S AND PUT THE 90S ON YOUR 90S. Because let's not dance around this fact: the grunge decade was the absolute best. The power of flannel, Nickelodeon's hay days, Pokemon and Tamagotchi for hours, Surge soda — can you tell I was like 12 years old in the 90s?
But, as a snack queen, I think the most vivid memories I have of my 90s childhood are of the food. 90s snacks were processed, packaged, brightly colored and ridiculous — and they marketed the hell out of them to us. Remember HandiSnacks — those fake breadsticks you dipped in processed cheese? Or the Kidz Cuisine frozen dinners (yep, with a z) with the overeager penguin mascot and the soggy cosmic brownie? Or spending your summers by the pool, sippin' on Capri Suns, stacking your pizza Lunchables and downing them with a side of Gushers? Those were the days.
But funfetti ruled the decade, and Dunkaroos were no exception to this. I believe the portable snacks came in a few different flavors, but who even cared about anything other than the cinnamon cookies that you dipped in funfetti frosting, trying to match up that cookie-to-frosting ratio up just right.
I've seen a few Dunkaroo recipes floating around on the internet lately — like My Name is Yeh's brilliant Dunkaroo tartlets — because we're all about that nostalgia. I'd been wanting to flavor something with that brown sugar, funfetti brilliance, and what better food than another favorite kid food — Pop Tarts. Sorry, Toaster Strudels.
I'm not going to lie — my sisters visited last week and I decided to whip up these babies for them because the 90s were our best days and they lasted about 15 seconds past the first bite. We then licked the bowl of frosting clean and spent the rest of the day on a sugar high, listening to music like Shaggy's "Wasn't Me" and doing the Macarena. They are insanely easy to make if you just lean into the laziness and buy store-bought crust, because you're not better than us for making shit from scratch, Becky Home-ecky. And they're so good you won't even have to explain them to those poor souls that grew up in the 80s.
- 2 pie crusts — either store bought or homemade will work (I used Pillsbury)
- 1 egg
- 2 tsp and 1-2 T of milk
- 1/2 cup brown sugar
- 2 tsp cinnamon
- 1 T flour
- 1 cup powdered sugar
- 1/4 tsp vanilla
- Excessive amounts of multi-colored sprinkles
- Preheat the oven to 350°F. Cut the pastry into rectangles — mine made 12 total. Place half of the rectangles on parchment paper on top of a cookie sheet.
- In a very small bowl, whisk the egg and 2 tsp of milk. Using a pastry brush, brush the egg wash onto the dough that's on the cookie sheet.
- In a separate small bowl, mix the brown sugar, cinnamon and flour. Spoon the mixture onto the cookie sheet dough — about 2-3 tablespoons should be enough. Leave 1/4 of an inch around the perimeter.
- Take the remainder of the pastry dough and brush the egg wash onto one side. Place the egg wash side down on top of the brown sugar mixture, matching up the sides. Crimp the edges with a fork all the way around and vent the top of the pastry with a toothpick — I poked 9 holes to vent.
- Place the pastries in the oven and bake for 20-25 minutes until they are beginning to brown (also make note of your crust's package directions). Set them aside to cool completely.
- Once the pastries are cool, mix together the powdered sugar, vanilla, the remainder of the milk and sprinkles. Cover the tops of the pastries with the frosting, let sit for 1 minute to set, and gobble up immediately!
Photos and text © Katie Currid, 2015. All rights reserved. Recipe adapted from Sally's Baking Addiction.