Sweets and Treats

Below are a few treats I have made for my family over the past month.

Turtle Trifle
recipe courtesy
Southern Living

Ingredients

• 1 (21 - 1/4 oz.) package supreme brownie mix with pouch of hot fudge
• 1 1/2 cups coarsely chopped pecans, toasted and divided
• 3 (3.4 oz.) packages of vanilla or butter pecan instant pudding mix
• 6 cups milk
• 1 1/2 cups commercial caramel sauce, heated and divided
• 1 (16 oz.) carton frozen whipped topping, thawed
• 2 (1.55 oz.) milk chocolate candy bars, finely chopped

Directions

1. Prepare brownies according to package directions, stirring in 1 cup pecans. Bake as directed. Let cool and break into small piecies.
2. Combine pudding mix and milk, stirring with a wire whisk until smooth and thickened.
3. Place 1/3 of brownies in bottom of trifle bowl. Top with 1/3 of pudding. Drizzle 1/2 cup of caramel sauce over pudding. Top with 1/3 of whipped topping. Repeat layers twice.
   
4. Sprinkle chopped chocolate candy bars and remaining 1/2 cup pecan on bars and remaining 1/2 cup pecans on top. Cover and refrigerate 6 hours or overnight. Yield: 24 servings.

Lemon Blueberry
Poppy Seed Muffins
recipe courtesy the ungourmet

Ingredients

• 2 cups whole wheat pastry flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 large egg
• 1/2 cup canola oil
• 1/2 - 3/4 cup honey
• 1 cup nonfat Greek yogurt
• 1 tbs. lemon zest
• 1 tbsp. lemon juice
• 1 cup fresh blueberries
  

Directions

1. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. In a large bowl, whisk together the egg, oil, honey, yogurt, lemon zest and lemon juice. Add the flour mixture to the egg mixture and stir just until combined. Gently fold in the blueberries.
   
2. Bake in greased muffin tins at 375 degrees for 16-18 minutes or until toothpick inserted comes out clean. Cool on a wire rack.
3. For the icing: 1 tbs. honey, juice of 1/2 lemon, 1/2 tsp. poppy seeds, 1 tsp. milk and enough powdered sugar to make a honey-like consistency. Dip the top of the muffins into the icing. Yield 12 muffins.
   

Jam Squares

Ingredients

• 1 1/2 cup flour
• 1 1/2 cup quick or old fashioned oats
• 1 cup firmly packed brown sugar
• 1/2 tsp. baking soda
• 3/4 cup cold butter
• 1 1/4 cup strawberry jam or preserves

Directions

1. Preheat oven to 375 degrees. In a large mixing bowl, stir together flour, oats, brown sugar, and baking soda. Cut in butter with pastry blender or 2 forks until crumbly. Press 2/3'rds of flour mixture into 13x9 in. baking pan. Spread jam on top. Crumble remaining flour mixture on top.
2. Bake 25 to 30 minutes or until lightly browned. Cool completely. Cut into squares. Make 24 squares.
   

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