The Healthy Treat

The Healthy Treat Healthy options for foods, treats and other curiosities. Anything your stomach Desires.

---Pumpkin-Oatmeal Muffins---These wholesome pumpkin-oatmeal muffins are perfect for getting into the fall spirit. A spr...
09/25/2024

---Pumpkin-Oatmeal Muffins---

These wholesome pumpkin-oatmeal muffins are perfect for getting into the fall spirit. A sprinkle of pecans adds a satisfying crunch to every bite. Enjoy them for breakfast or as a convenient grab-and-go snack!

Ingredients

* 3 ½ cups old-fashioned rolled oats
* 1 ½ cups reduced-fat milk
* 1 cup unseasoned pumpkin puree
* ½ cup light brown sugar
* 1 ½ teaspoons vanilla extract
* 1 teaspoon baking powder
* 1 teaspoon pumpkin pie spice
* ¾ teaspoon salt
* 2 large eggs, lightly beaten
* ½ cup chopped pecans

Directions

1. Preheat oven to 375 degrees F. Stir oats, milk, pumpkin, brown sugar, vanilla, baking powder, pumpkin pie spice, salt and eggs together in a large bowl until fully incorporated.

2. Lightly coat a 12-cup muffin tin with cooking spray. Spoon the batter into the prepared muffin cups, filling each almost to the top. Sprinkle evenly with pecans.

3. Bake the muffins until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool in the pan for 10 minutes, then transfer to wire rack. Serve warm or at room temperature.

Tips
To make ahead: Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months.


---Any Fruit Crisp---This light and tangy dessert features rolled oats, a hint of brown sugar, and your choice of fresh ...
09/25/2024

---Any Fruit Crisp---

This light and tangy dessert features rolled oats, a hint of brown sugar, and your choice of fresh fruit!

Ingredients

* 1/2 c. (1 stick) unsalted butter, melted, plus more at room temperature for baking
dish
* 7 c. cut fruit of choice, frozen or fresh
* 2 Tbsp. granulated sugar
* 2 Tbsp. cornstarch
* 1/2 tsp. kosher salt
* 1 c. old-fashioned rolled oats
* 1/2 c. packed light brown sugar
* 1/2 c. all-purpose flour, spooned and leveled
* Whipped cream or ice cream, for serving

Directions

1. Preheat oven to 425°F. Lightly butter a 10-inch ovenproof skillet or 9-by-13-inch baking dish. Add fruit, granulated sugar, cornstarch, and salt to skillet and toss to combine.

2. Stir together oats, light brown sugar, and flour in a bowl. Stir in melted butter until fully combined and crumbly. Pour over fruit, trying to cover most of it.

3. Bake until topping is golden brown and fruit is bubbling, 30 to 35 minutes. Let sit for 10 minutes before serving. Serve with whipped cream or ice cream.


---Brandied Strawberry Shortcakes with Malted Whipped Cream---To make this simple dessert healthier, reduce the sugar—or...
09/25/2024

---Brandied Strawberry Shortcakes with Malted Whipped Cream---

To make this simple dessert healthier, reduce the sugar—or swap out the whipped cream for yogurt!

Ingredients

For the brandied strawberries:
* 2 (16-ounce) containers strawberries, trimmed and quartered
* 1/2 c. granulated sugar
* 1/4 c. Cognac or other aged brandy

For the biscuits:
* 4 c. “00” Pizza Flour (or 2 2/3 cups all-purpose flour and 1 1/3 cups cake flour), plus
more for work surface
* 3/4 c. granulated sugar
* 1 1/2 tsp. kosher salt
* 4 tsp. baking powder
* 1 tsp. baking soda
* 3/4 c. (1 1/2 sticks) cold unsalted butter
* 1 1/2 c. buttermilk
* Turbinado sugar, for sprinkling

For the whipped cream:
* 2 c. heavy cream
* 2 Tbsp. granulated sugar
* 1/2 tsp. pure vanilla extract
* 2 Tbsp. malted milk powder

Directions

1. Make the strawberries: Mash one-fourth of the strawberries with the back of a fork in a bowl. Stir in remaining berries, granulated sugar, and cognac. Cover and refrigerate at least 30 minutes and up to 3 hours.

2. Make the biscuits: Preheat oven to 450°F. Sift together flour, granulated sugar, salt, baking powder, and baking soda in a bowl. Cut in butter using two forks or a pastry blender until it forms pea-size pieces. Stir in buttermilk and gently mix until a shaggy ball forms.

3. Turn dough out onto a lightly floured work surface. With floured hands, knead 2 to 3 times. Pat or roll into a 1-inch-thick circle. Cut dough into 4 wedges and stack the pieces on top of each other. Roll again into a 1-inch-thick circle. Repeat 2 more times.

4. Cut biscuits with a 2 1/2-inch round cutter; re-roll scraps. Place on a baking sheet, touching slightly. Sprinkle with turbinado sugar and freeze 15 minutes. Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack to cool.

5. Make the whipped cream: Beat cream, sugar, vanilla, and malted milk powder with an electric mixer on medium speed until soft peaks form, 1 to 2 minutes.

6. Halve biscuits and top with berries and whipped cream, dividing evenly. Serve immediately.


---Roasted Hazelnut & Pistachio Bark---This rich dessert is crafted from only three ingredients: dark chocolate, flaky s...
09/24/2024

---Roasted Hazelnut & Pistachio Bark---

This rich dessert is crafted from only three ingredients: dark chocolate, flaky salt, and toasted nuts. The darker the chocolate, the lower the sugar content!

Ingredients

* 1/2 c. roasted pistachios, divided
* 1/2 c. roasted hazelnuts, divided
* 3 (3.5-ounce) bars 72% dark chocolate, chopped
* 1/3 tsp. flaky sea salt

Directions

1. Line a rimmed baking sheet with parchment paper. Chop 1/4 cup each pistachios and hazelnuts. Place chocolate in a heatproof bowl; set over, not in, a pot of simmering water. Cook, stirring occasionally, until chocolate is melted. Stir in chopped nuts.

2. Pour chocolate mixture on prepared baking sheet and spread to a 10-inch circle. Sprinkle with remaining 1/4 cup each whole pistachios and hazelnuts. Sprinkle with flaky salt. Refrigerate, until chocolate is hard, about 1 hour. Break into pieces before serving.


---Spiced Plum Galette---Another fresh fruit treat, this simple dessert is easier to make than a pie—and (we think) pret...
09/24/2024

---Spiced Plum Galette---

Another fresh fruit treat, this simple dessert is easier to make than a pie—and (we think) prettier, too!

Ingredients

For the crust:
* 1 1/4 c. all-purpose flour, spooned and leveled, plus more for work surface
* 1 tsp. granulated sugar
* 3/4 tsp. kosher salt
* 1/2 c. (1 stick) cold unsalted butter, cut into pieces
* 1/4 c. ice water

For the filling:
* 1/3 c. granulated sugar
* 4 1/2 tsp. all-purpose flour
* 1/2 tsp. ground cinnamon

Pinch kosher salt
* 1 lb. plums, pitted and sliced 1/4-inch thick
* 1 tsp. pure vanilla extract
* 1/2 tsp. lemon zest
* 1 large egg, lightly beaten
* 1 Tbsp. turbinado sugar
* 2 Tbsp. plum preserves, melted
* Vanilla ice cream, for serving

Directions

1. Make the dough: Combine flour, sugar, and salt in a bowl. Add butter, tossing to coat. Cut in butter with two forks or a pastry blender until butter is the size of almonds. Add water, one tablespoon at a time, using a fork to pull dough together into a crumbly pile. (Add an additional tablespoon of water, if needed.) Transfer dough to a large piece of plastic wrap. Use the plastic to flatten and press dough into a disk. Chill at least 2 hours or up to overnight.

2. Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. On a lightly floured work surface, roll dough out to a 13-inch circle. Transfer to prepared baking sheet. Chill while preparing filling.

3. Make the filling: Whisk together granulated sugar, flour, cinnamon, and salt in a bowl. Add plums, vanilla, and lemon zest, and toss to combine. Arrange plums in a single layer in the center of the dough, leaving a 2-inch border all around. Spoon any juices from bowl over fruit. Fold edges of dough around the filling, overlapping and pressing gently to seal. Brush crust with egg and sprinkle with turbinado sugar.

4. Bake until crust is golden brown and filling is thickened and bubbly, 45 to 50 minutes. While still hot, brush fruit with preserves. Carefully slide parchment paper and galette to a wire rack, and let cool at least 30 minutes before serving. Serve with vanilla ice cream.


---Puff Pastry Star Cookies---These easy-to-make cookies can be shaped in endless ways—though stars are a classic for Ju...
09/24/2024

---Puff Pastry Star Cookies---

These easy-to-make cookies can be shaped in endless ways—though stars are a classic for July 4th. With only four ingredients, they’re a breeze to whip up. For a less sweet treat, simply reduce the dusted sugar!

Ingredients

* All-purpose flour, for work surface
* 2 sheets (1 17.3-ounce package) puff pastry, thawed
* 1 large egg, beaten
* 1/4 c. jam, jelly, or fruit preserves
* Sanding sugar, for sprinkling

Directions

1. Preheat oven to 400°F. Line two baking sheets with parchment paper. On a lightly floured work surface, roll each sheet of puff pastry into a 10- by 12-inch rectangle. Using a 3 1/2-inch star-shaped cookie cutter, cut out 12 stars from each sheet. Transfer to prepared baking sheets.

2. Brush the points of half the stars with egg; carefully spoon jam (about 1 teaspoon) onto the center of each star. Using a 1 3/4-inch star-shaped cookie cutter, cut out smaller star shapes from the centers of the remaining 12 larger stars. Place stars with the holes over the jam, doing your best to line up the points. Press edges gently to seal. Brush the tops with egg and sprinkle with sugar.

3. Bake, rotating halfway through, until golden brown, 10 to 12 minutes. Cool slightly before serving. Cookies can be made 2 days ahead. Store, tightly covered, at room temperature.


---Spiced Peach Hand Pies---Inspired by Durbin Farms Market in Chilton County, Alabama—home to the famous Big Peach Wate...
09/23/2024

---Spiced Peach Hand Pies---

Inspired by Durbin Farms Market in Chilton County, Alabama—home to the famous Big Peach Water Tower and the heart of Alabama’s peach country. A favorite stop for summer travelers, Durbin Farms offers around 40 varieties of peaches, including freestones perfect for pie filling. These picnic-ready pockets feature fresh peaches, a hint of warm cinnamon, and a sweet lemon-sugar glaze.

Ingredients

For the crust:
* 3 c. all-purpose flour, spooned and leveled, plus more for work surface
* 1 1/2 tsp. kosher salt
* 1 Tbsp. granulated sugar
* 1 c. (2 sticks) cold unsalted butter, cut into pieces
* 10 to 12 tablespoons ice water

For the filling:
* 2 large peaches, peeled, pitted, and chopped
* 1/3 c. packed light brown sugar
* Pinch kosher salt
* 1/2 tsp. ground cinnamon
* 1/8 tsp. freshly grated nutmeg
* 2 Tbsp. unsalted butter
* 1 Tbsp. fresh lemon juice
* 1 Tbsp. cornstarch
* 1/2 tsp. pure vanilla extract
* 1 large egg, lightly beaten
* 1 tsp. granulated sugar

For the glaze:
* 1 c. confectioners’ sugar
* Pinch kosher salt
* 1 to 2 tablespoons fresh lemon juice

Directions

1. Make the crust: Pulse flour, salt, and sugar in a food processor until combined, 2 to 3 times. Add butter and pulse until butter is the size of almonds, 5 to 6 times. While pulsing, drizzle in 10 tablespoons water. Squeeze a small handful of dough; if dough does not hold together or there are dry patches, add additional water, 1 tablespoon at a time. Divide dough in two. Flatten into a 5- by 6-inch rectangle. Wrap in plastic wrap and chill at least 2 hours or up to overnight.

2. Make the filling: Combine peaches, brown sugar, salt, cinnamon, and nutmeg in a bowl. Let stand 10 minutes. Melt butter in a small saucepan over medium heat. Add peach mixture and cook, stirring occasionally and breaking up peaches with a spoon, until thickened, 3 to 4 minutes. Whisk together lemon juice and cornstarch in a bowl. Add to peach mixture and cook until thickened, about 30 seconds. Stir in vanilla. Cool completely. Cover and chill at least 2 hours.

3. Line a baking sheet with parchment paper. On a lightly floured work surface roll one piece of dough into a 12- by 10-inch rectangle. Trim to an 11- by 9-inch rectangle, then cut out nine 3- by 3 1/2-inch rectangles; place on prepared baking sheet. Repeat with remaining dough. Chill until firm, 30 minutes and up to 1 day.

4. Preheat oven to 400°F. Line a second baking sheet with parchment paper. Brush edges of 1 dough rectangle with egg. Spoon 1 heaping tablespoon filling into center. Place another dough rectangle on top and press edges with tines of a fork to seal; place on prepared baking sheet. Repeat with remaining dough, egg, and filling. Brush tops with beaten egg and sprinkle with sugar, dividing evenly. Cut a small X in the center of each pie. Freeze 15 minutes. Bake until golden brown, 20 to 25 minutes. Transfer to a wire rack to cool.

5. Make the glaze: Whisk together confectioners’ sugar, salt, and lemon juice in a bowl (glaze should be thick but pourable.) Drizzle over pies. Let set 30 minutes before serving.


---Campfire Pear Crumbles---Grilled desserts go beyond just marshmallows! For a more sophisticated, fruit-forward option...
09/23/2024

---Campfire Pear Crumbles---

Grilled desserts go beyond just marshmallows! For a more sophisticated, fruit-forward option, try making a pear crumble. Rather than using a large cast-iron skillet, we’ve divided it into individual servings using a muffin tin. (Opt for a disposable tin for effortless cleanup.) Cover with foil and bake over open coals or on the grill at your next BBQ. The sweet, crunchy topping makes this the perfect way to finish off your meal.

Ingredients

* 1/2 c. all-purpose flour, spooned and leveled
* 1/2 c. old-fashioned rolled oats
* 1/2 c. packed light brown sugar
* 1/4 tsp. ground cinnamon
* 1/4 tsp. kosher salt
* 4 Tbsp. (1/2 stick) unsalted butter, melted
* 2 ripe pears, cored and chopped
* 3 Tbsp. granulated sugar

Directions

1. Heat a campfire or grill to medium. Lightly grease a 6-cup muffin pan (a disposable one will work well). Stir together flour, oats, brown sugar, cinnamon, and salt in a bowl. Stir in melted butter until mixture is combined.

2. Stir together chopped pears and sugar in a separate bowl. Transfer to prepared pan, dividing evenly between cups. Top with streusel, dividing evenly. Cover with aluminum foil.

3. Grill over direct heat, 15 minutes. Remove foil, move to indirect heat, and grill until streusel is crisp, 14 to 16 minutes.


---White Chocolate Pomegranate-Pistachio Bark---A burst of tangy tartness and smooth, sweet white chocolate come togethe...
09/23/2024

---White Chocolate Pomegranate-Pistachio Bark---

A burst of tangy tartness and smooth, sweet white chocolate come together in this holiday-perfect bark. For gifting, line a box with parchment paper, a new tea towel, or a napkin, then fill it with the bark. Small portions can also be wrapped in gusseted clear plastic bags. Whichever way you choose, don’t forget to finish with a festive ribbon!

Ingredients

* 8 oz. white chocolate, chopped
* 1/4 c. pomegranate seeds, plus more for sprinkling
* 2 Tbsp. roasted pistachios, chopped, plus more for sprinkling

Directions

1. Line a rimmed baking sheet with parchment paper. Melt chocolate in microwave-safe bowl on high, stirring every 30 seconds, until smooth, about 1 minute. Stir in pomegranates and pistachios. Pour on prepared baking sheet and smooth with an offset spatula. Sprinkle top with pomegranates and pistachios. Freeze until firm, 25 to 30 minutes. Break into pieces. Refrigerate in an airtight container up to 1 week.


---Banana-Cereal Frozen Yogurt Bark---A thin layer of yogurt topped with bananas and your favorite cereal makes the perf...
09/16/2024

---Banana-Cereal Frozen Yogurt Bark---

A thin layer of yogurt topped with bananas and your favorite cereal makes the perfect midmorning snack or dessert. Customize this treat with any cereal you love!

Ingredients

* 3 cups low-fat plain yogurt
* 2 tablespoons pure maple syrup
* ½ banana, sliced
* ¼ cup cereal of your choice, such as Cheerios or Chex

Directions

1. Line a rimmed baking sheet with parchment paper or a silicone baking mat. Combine yogurt and maple syrup in a medium bowl; stir to mix well. Spread the mixture evenly on the prepared baking sheet. Scatter banana and cereal on top.

2. Freeze until solid, at least 3 hours. To serve, cut or break into 32 pieces.

To make ahead
Freeze airtight between sheets of parchment for up to 3 months.


---Vegan Chocolate-Dipped Frozen Banana Bites---These bite-sized frozen banana, peanut butter, and vegan chocolate treat...
09/16/2024

---Vegan Chocolate-Dipped Frozen Banana Bites---

These bite-sized frozen banana, peanut butter, and vegan chocolate treats are the perfect low-calorie snack or easy dessert. They store well in the freezer, so make a batch ahead of time for when you’re craving something sweet!

Ingredients

* 3 large bananas
* ¼ cup natural peanut butter (chunky or smooth)
* ¾ cup vegan chocolate chips

Directions

1. Cut each peeled banana in half lengthwise. Spread each half with peanut butter. Place the banana halves together to make banana "sandwiches." Cut 8 rounds from each banana "sandwich." Place the banana bites on a parchment paper or wax paper-lined baking sheet or tray and freeze for at least 2 hours or overnight.

2. Place chocolate chips in a microwave-safe bowl and microwave on High, in 15-second increments, until melted (1 to 1 1/2 minutes total). Dip half of each frozen banana bite in the chocolate. Let stand until the chocolate is set. If not serving immediately, return to the freezer.

Tips
To make ahead: Store in the freezer in a covered container for up to 1 month. Eat directly from the freezer.


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