Tuesday Treats

We are sticking with the Valentine’s Day theme in this week’s Tuesday Treats. Today, I am sharing with you a Homemade Valentine’s Pop Tarts recipe from The Naptime Chef, which was featured on Babble’s The Family Kitchen. Enjoy!

Ingredients:

• 1 package of refrigerated pie crust

Glaze:

• 1 cup confectioners’ sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• Sugar sprinkles for dusting

Directions:

1. Preheat the oven to 400ºF.
2. Transfer the pie crusts to a lightly floured surface and cut it into 2×3 rectangles. It is easiest to measure the pieces with a ruler, score the crust with a knife and cut it with a pizza cutter.
3. Spoon about 2 teaspoons of strawberry jam onto one of the rectangles, leaving about 1/4 inch of space before the edge. Use a cookie cutter or paring knife to cut heart shapes out of the second rectangle. Then place the heart rectangle over the jam and seal the edges together with the tines of a fork. Baking on a cookie sheet for 8 to 10 minutes, then allow to cool.
4. To make the glaze mix the powdered sugar, milk and vanilla in a bowl and add food coloring if desired. Drizzle the glaze over the warm pop tarts and sprinkle with sanding sugar.

Picture and Recipe Courtesy of The Naptime Chef,  featured on Babble’s The Family Kitchen

• 

{ 0 comments }

Since Valentine’s Day is only a couple weeks away, it is time to bring out the Valentine’s Day treats! These Valentine Jelly Pops are made with yogurt, gelatin and sweetened condensed milk – perfect for a Valentine’s Day party or after-school snack!

Prep Time: 1 hour

Total Time: 4 hours

Servings: 15 Jelly Pops

Ingredients:

{Red Layer}

• 1/2 cup boiling water
• 1 3 oz package strawberry flavored gelatin dessert (sugar free dissolves very easily)
• 1/2 cup cold water

{Pink Layer}

• 1/2 cup cold water
• 1 1/2 envelopes plain gelatin
• 1 6 oz strawberry flavor Yoplait yogurt

{White Layer}

• 1/3 cup cold water
• 1 envelope less 1/2 tsp plain gelatin
• 1/3 cup sweetened condensed milk
• 8 each wooden coffee stirrers, cut into 2 inch lengths for garnish, if desired

Directions:

1. These pops are super cute whether they’re made in a silicon mold (I used this cute little baba mold), or set in a baking pan (I’d use a standard loaf pan – about 8″ x 4″) and cut into squares.  If using a silicone mold, prepare mold by spraying lightly with cooking spray, then wiping each mold cavity clean with a paper towel. This will leave a slight residue to aid in un-molding without affecting the taste or appearance of the jelly pops. If setting in a glass or non-reactive metal baking pan, no prep is needed.  The instructions below are for molds – so if you’re setting in a pan, just pour in the layers!
2. Red Layer: Dissolve strawberry gelatin in boiling water. Add cold water. Pour 1 tsp. of the gelatin into each mold cavity. Refrigerate until firm but not fully set (should be fairly firm, but still slightly sticky when touched – about 20 minutes). While the red layer is chilling, prepare Pink Layer.
3. Pink Layer: Pour water into small saucepan. Sprinkle with gelatin and allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Remove from heat and stir in yogurt. Allow to cool to room temperature – you may want to pop the gelatin in the fridge or freezer for a minute or two to help it along. Pour 1 tbsp into each mold cavity. Refrigerate until firm but not fully set (should be fairly firm, but still slightly sticky when touched – about 15 to 20 minutes). While the pink layer is chilling, Prepare White Layer.
4. White Layer: Pour water into a small saucepan and sprinkle with gelatin. Allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). Stir in the sweetened condensed milk. Allow to cool to room temperature. Pour approximately 2 tsp. into each mold cavity.
5. Refrigerate several hours or overnight, until fully set. (Overnight is ideal as it allows the layers to fully bond.) Garnish each jelly pop with a coffee stirrer segment to make the “popsicle” handle, if desired.

Recipe and Picture Courtesy of Jelly Shot Test Kitchen

• 

{ Comments on this entry are closed }

This week’s Tuesday Treats is a recipe from the blog Sugar Plum and features two of my favorite treats: Banana Bread and Nutella! Enjoy!

Makes: 1 loaf

Ingredients:

• 2 1/3 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups mashed ripe banana
• 6 tablespoons unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup Nutella

Directions:

• Heat oven to 350 degrees F. Coat a 9-inch loaf pan with cooking spray.
• In a medium mixing bowl, sift together flour, baking powder, baking soda and salt.
• In a large mixing bowl, using a mixer on medium speed, beat together banana, butter, granulated sugar, brown sugar and vanilla until creamy and well combined – about 2 minutes. Beat in eggs until well combined – about 2 minutes. Reduce mixer speed to low and beat in flour mixture until just combined. Divide 1/2 of of the batter into a medium bowl; stir in Nutella until combined.
• Alternate spoonfuls of batter into loaf pan until all of the batter is used up. Swirl batter gently with a knife (not too much!). Bake 1 hour or until well risen, deep golden brown, and a toothpick inserted into bread comes out with moist crumbs attached.

Recipe and Picture courtesy of Sugar Plum

• 

{ Comments on this entry are closed }

Chinese New Year is coming up on Monday, January 23rd, so what better way to celebrate it with these Butterscotch Chow Mein Noodle Treats!

Prep Time: 30 minutes

Servings: 18

Ingredients: 

• 1 bag (12 oz) butterscotch chips
• 1 can (5 oz) chow mein noodles
• 2 cookie sheets
• wax paper

Directions:

• Line both cookie sheets with wax paper; set aside.
• Melt the butterscotch chips in a microwave-safe bowl until smooth or in a bowl on top of a simmering pot of water. Fold in the chow mein noodles to coat completely.
• Gather scant tablespoons of the mixture and drop onto the prepared sheet pans. Refrigerate until set, about 5 minutes.

Recipe and photo courtesy of Nick Jr. 

• 

{ Comments on this entry are closed }

In this week’s Tuesday Treats, I am sharing with you a spin on the classic Fluffernutter Sandwich created by Laura of Real Mom Kitchen.  These Fluffer Nutter Bites are perfect for an after-school snack or for a party treat!

Prep Time: 5 minutes

Total Time: 15 minutes

Serving Size: 36 bites

Ingredients: 

• 1/2 cup peanut butter
• 1/2 cup honey
• 1 cup nonfat dry milk
• 36 mini marshmallows
• 1 cup chopped peanuts

Directions:

• In a medium bowl, combine the peanut butter, honey and dry milk. Stir until well combined and resembles cookie dough.
• Take 1/2 Tablespoon of dough and wrap around each mini marshmallow creating a ball with a marshmallow center. Roll each ball in crush peanuts to coat.

Photo and Recipe Courtesy of Real Mom Kitchen

• 

{ Comments on this entry are closed }

With the weekend quickly approaching, many of us will be having New Year’s Eve parties with the kiddos in tow. So the kids don’t feel left out, why not serve a special Candy Cane Punch just for them? It looks so delicious, I bet the adults will be asking for a glass as well!

Serving Size:   3-1/2 quarts (approximately 14 servings)

Prep Time: 10 minutes + chilling time

Ingredients:

• 2 jars (10 ounces each) strawberry jelly
• 2 liters lemon-lime soda, divided
• 2 quarts peppermint stick ice cream
• Miniature candy canes, optional

Directions:

• In a large saucepan, melt jelly with 2 cups soda. Chill the jelly mixture and remaining soda.
• Just before serving, place 6 cups ice cream in a punch bowl. Gently stir in jelly mixture.
• Add remaining soda. Add remaining ice cream by scoopfuls.
• Garnish with candy canes if desired. 

Recipe and Picture Courtesy of Taste of Home

• 

{ Comments on this entry are closed }

Now that fall has officially arrived, many of you will be heading out to the orchards for apple picking! If you are looking for some new recipes, why not try this Apple Pie Streusel Muffin recipe from Sprinkled with Flour. Letting your child help you follow the recipe, measure and pour will reinforce listening, math and fine motor skills!

Makes:12 muffins

Prep time: 15 minutes

Bake time: 25 minutes

Ingredients:

Muffins:

• 3 cups unbleached all-purpose flour
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 cup milk
• 1/2 cup brown sugar, packed
• 1/4 cup + 2 Tablespoons low fat plain yogurt
• 1/4 cup vegetable oil
• 1/2 cup granulated sugar
• 2 large eggs
• 3-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon baking soda
• 1-1/2 cups shredded or diced apple (peeled and cored)

• 

{ Comments on this entry are closed }